Pablo

What new long call positions are y'all planning on opening today? Even though IV is likely going to be low, I'm wondering about selling some at-the-money or close-to-the money puts and not worrying about getting assigned.

As for long calls, however, what are y'all thinking in terms of strike price and expiry?

A new recipe was coming to me the other day. It turned out very good even though my friends said they've had better.

I had some left over dough in the fridge after making a loaf of pumpernickel last week. I turned the dough into suitable pizza pie shapes, like the Italians do when they throw it in the air. I then rummaged through the cupboard and found a bottle of catsup which sufficed for marinara (you know, pizza sauce). Ordinarily, I like to use Italian sausage, but all I had on hand was Austrian sausage, you know the kind popular in Vienna. After cutting the sausages up I look for some mozzerella but all I could find was cheeze whiz. Don't worry, it was mmmmmgoood. I highly recommend. I'm going to submit the recipe to Food Network to see if I can get on Ultimate Recipe Showdown. :geauxtigers:

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Klark Kent

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This is sounds like music to my ears!

Which is better, New Orleans Food & Spirits or R&O's? I've been to NOF&S and thoroughly enjoyed it. Please advise.

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Lemon Lime

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Likewise. Extra cold and I usually dilute it some with ice or H2O as I find it overly sweet. If you mix with Pedialyte it works wonders on hangovers.

Here's one for you, and a pretty good one at that. The complimentary soft serve at Jason's Deli pairs well with just a schoshe of the au jus from their Beefeater sandwich. Odd? Yes. Tasty? Indeed.

Not sure if any of you have tried this (I know you'll want to after you see the recipe though) so I thought I'd share it with you. This recipe is E-Z. Here goes:

Pour 16 oz. of ketchup in a sauce pot (not in your mouth, thanks).

Pour one jar of mayonaise in the pot. Please do NOT use Miracle Whip unless you want to ruin your soup, be my guest.

Pour 8 oz French's yellow mustard in the pot. Please do not use Colemans or any English mustard. It will overwhelm the dish.

Optional: add BBQ sauce of choice.

Add 1 12 oz can of PBR (Pabst Blue Ribbon) Beer. Bring to a boil and simmer til ready to eat.

Enjoy!

:bow:

Fume blanc/sauvignon blanc

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What do you suggest for a nice romantic evening at home?

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Please forgive my tardiness. I have been very busy at work (I'm working for the weekend, just like everyone!). I promise I will answer this question as it pertains to food. For the "extra-curriculars", however, you seem apt to handle that (don't take this to mean I won't butt-in if you ask (no pun intended)).

Talking to you soon,
Pablo

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Pablo, what's the freshest store to get Velveeta?

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This question is often the topic of heated debates in prominent culinary circles. Debates so heated, in fact, your eyebrows might be singed! (now that's hot, let me tell you!) Some people subscribe to the school that because Velveeta is a "processed" cheese, (I don't understand this assertion--all cheese is made through some "process") freshness is uniform, unless of course it has passed its expiration date. However, several others and I agree that your neighborhood convenience store often has the freshest Velveeta. It doesn't matter if you go to Shell, EZ Mart, Circle K, or any of the like--they ALL have the freshest Velveeta. Further, it doesn't matter if the store sells gas or not--this has no bearing on the freshness of the Velveeta. This Velveeta is so fresh you'll even want to melt it and drink it!

There are several possible explanations as to why Velveeta is freshest at convenience stores; however, I will only elaborate on one. Because Velveeta is good on its own and excellent when used as an igredient, it is very versatile, and versatility is often sought when people are forced to choose from limited selections (compare the selections at a convenience store with those of a large grocer). This leads to increased turnover and thus a fresher product (i.e., Velveeta). Further consider the following: Velveeta + SlimJim + Icee = 3 Michelin stars (OK, maybe not Michelin stars, but you get the point).

What you should take from this is that freshness of Velveeta is still debated. I think if you hit the right convenience store at the right time, in the heat of the moment, you'll find some mind-blowingly fresh Velveeta. Don't be discouraged, however, if you don't have a convenience store nearby because Velveeta is always good, whether fresh or not.

You're welcome,
Pablo :cool:

Hola mi amigos! Ready for a trip from D.C. to Bavaria, then down south of the Border? Wilhelm Erlichmann, John Smith, and Alejandro Martinez all inspired this dish.

Start with a tube of ground beef, 70/30 to optimize flavor. Juice limes to yield approx. 3 cups of juice. Form ground beef (again, 70/30) into 2/5 pound patties. Inside each patty, stuff lime zest, asiago cheese, and anything else that gets your motor going. Once you've made your patties, bring your lime juice to a simmer then submerge the patties in the lime juice. I call this ceviche on steroids! (muy caliente) Heat + citric acid = COOKED! Just before the patties are cooked, add slices of velveeta cheese. Do NOT be alarmed if the cheese doesn't melt directly onto the patty. If it doesn't stay, simply use a slotted spoon and put the quasi-melted cheese onto the patty once it's removed from the citrus. Remove the patty and serve in large, warm flour tortillas.

You may top the hamberguesa with cheese wiz, ketchup, miracle whip, or velveeta. For my money it doesn't get any better than Velveeta and Miracle Whip. Wash that sucker down with a cerveza (only if you are 'of age' of course). If you are not "of age" (i.e., you are not yet 21 in the good ole :usa:, or 18 in Bavaria or Tiajuana) might I recommend a Royal Crown Cola (commonly referred to as RC Cola).

Do not hesitate to put your own twist on this dish, but please, give credits where due. Also, feel free to share your opinions or suggestions, criticisms (I don't expect many) and commentary.


auf Wiedersehen!