Not bad guys.  I always figured the clowning days took a hit when Jimbo accepted his new job and had to start working.  The Food forum just may be QJ's hidden goldmine.
"Honey, would you take out the garbage?" "You cooked it, you take it out."

-YB

Quote:


Not many people who know/interact with me would say that
My seeming too " sensitive" is part of the problem if you want to call it that with electronic communication.

You can't tell from my tone/facial expressions whether I'm being " sensitive" or just being sarcastic/jerking someones chain/ attempting to be humorous( failing miserably sometimes), or I'm actually mad about something.

99% of the time, I'm just BS-ing like I would if I was talking to you in person. I'm far from being a "sensitive" type. I rarely take offense or get mad in person. I suppose you can take this response as proof of my being " too sensitive" but you'd be wrong.

The only exception to that is when I feel and the text shows, that the discussion/argument has become personal. Name calling and disparaging one's intelligence or ethics/sincerity/religious beliefs isn't something I would tolerate in person, I damn sure won't do it here.

I've read enough of your post's PJ to know you can be equally taken as being sarcastic / insensitive/ sensitive and that when you feel it's personal, you don't tolerate it either.

So let's agree that we BOTH might be taken in ways that we didn't necessarily mean? You can't control how others take your words, especially if you not looking them in the eye, or hearing their voice.
IF everyone here was PC all the time, this would be a very different place and IMHO boring as hell  

PhantomJug wrote on Mar 24^th, 2011 at 4:27pm:


See what I mean
Now that you pointed it out, It's clear you meant to be sarcastic/humorous. I was being too " sensitive" to realize it
I like it

"limited" fiddlesticks...just different.

So at the risk of being called a foodie (or worse), I'll admit that we tried some ceviche two years ago with lake trout.  Used 2 fresh limes and some soy sauce, maybe some chili pepper flakes, and one filet from a decent sized LT cut into bite-sized chunks.

Let it sit for a couple of hours - and chowed away.  Quite good. 

One of our former tripmates is a chef and suggested we try it.  I think it could have sat in the lime juice a little longer to firm up some more, but it was good anyways.

We did this on our last night of the trip - just in case