food is some dope shit yall

John "Liver-Eating" Johnson (c.1824 – January 21, 1900) was a mountain man of the American Old West.

Johnson is said to have been born with the last name Garrison, in the area of the Hickory Tavern between Pattenburg and Little York, near the border of what is today Alexandria and Union Townships in Hunterdon County, NJ.[1][2] During the Mexican–American War he served aboard a fighting ship, having enlisted under a false age. After striking an officer, he deserted, changed his name to John Johnston,[3] and traveled west to try his hand at the gold diggings in Alder Gulch, Montana Territory. He also became a "woodhawk," supplying cord wood to steamboats. He was described as a large man, standing about six foot two inches in stocking feet and weighing in the area of 260 pounds with almost no body fat.[citation needed]

Rumors, legends, and campfire tales abound about Johnson. Perhaps chief among them is this one: In 1847, his wife, a member of the Flathead American Indian tribe, was killed by a young Crow brave and his fellow hunters, which prompted Johnson to embark on a vendetta against the tribe.[4] The legend says that he would cut out and eat the liver of each man killed.[4][dubious – discuss] This was an insult to Crow because the Crow believed the liver to be vital if one was to go on to the afterlife.[citation needed] This led to him being known as "Liver-Eating Johnson". The story of how he got his name was written down by a diarist at the time.[citation needed] There were three Johnsons,[citation needed] nicknames were commonplace, and with Johnson's show of eating the liver, he received his name.

One tale ascribed to Johnson[3][4] (while other sources ascribe it to Boone Helm[5]) was of being ambushed by a group of Blackfoot warriors in the dead of winter on a foray to sell whiskey to his Flathead kin, a trip that would have been over five hundred miles (805 kilometers). The Blackfoot planned to sell him to the Crow, his mortal enemies, for a handsome price.[vague] He was stripped to the waist, tied with leather thongs and put in a teepee with only one, very inexperienced guard. Johnson managed to break through the straps, then knocked out his young guard with a kick, took his knife and scalped him, then quickly cut off one of his legs.[dubious – discuss] He made his escape into the woods, surviving by eating the Blackfoot's leg, until he reached the cabin of Del Que, his trapping partner, a journey of about two hundred miles (322 Kilometers).

Bronze statue of Liver-Eating Johnson erected over his grave at Old Trail Town in Cody, Wyoming.
Eventually, Johnson made peace with the Crow,[4] who became "his brothers", and his personal vendetta against them finally ended after twenty-five years and scores of Crow warriors had fallen. The West, however, was still a very violent and territorial place, particularly during the Plains Indian Wars of the mid-19th century. Many more Indians of different tribes, especially but not limited to the Sioux and the Blackfoot, would know the wrath of "Dapiek Absaroka" Crow killer and his fellow mountain men.[citation needed]

The above information is based upon the yarns and tales told over and over through the years. The novel Mountain Man by Vardis Fisher is a good fiction source. The accurate story is told in the diaries of Lee and Kaiser who were on the Missouri River in 1868 when Johnston was given his moniker, after a rainy fight with the Sioux.[citation needed]

He joined the Union Army in St. Louis in 1864 (Company H, 2nd Colorado Cavalry) as a private, and was honorably discharged the following year. During the 1880s he was appointed deputy sheriff in Coulson, Montana, and a town marshal in Red Lodge, Montana. He was listed as five foot, eleven and three-quarter inches (1.82 meters) tall according to government records.[citation needed]

In his time, he was a sailor, scout, soldier, gold-seeker, hunter, trapper, whiskey-peddler, guide, deputy, constable, builder of log cabins, taking advantage of any source of income-producing labor he could find.[citation needed]

His final residence was in a veterans home in Santa Monica, California. He was there for exactly one month before dying on January 21, 1900.[citation needed] His body was buried in a Los Angeles veterans cemetery.[citation needed] However, after a six-month campaign led by 25 seventh grade students and their teacher, Johnson's body was relocated to Cody, Wyoming in June 1974.[6]

He made his escape into the woods, surviving by eating the Blackfoot's leg

(wd ref leo bloom but see that’s been much quoted on ilx)

Mr Putin was unmoved by the Saudi offer, though western pressure has escalated since then. “Our stance on Assad will never change. We believe that the Syrian regime is the best speaker on behalf of the Syrian people, and not those liver eaters,” he said, referring to footage showing a Jihadist rebel eating the heart and liver of a Syrian soldier.

thread delivers

foie now

slightly surprised how few people appear to use the pun 'ribena del duero' to throw shade on a wine that looks like and often tastes like alcoholic blackcurrant juice but pleased to see several of them are restaurant wine lists

http://www.ribena.co.uk/lets-do-it-club/baking/ribena-flavoured-ice-cream/

http://www.ribena.co.uk/lets-do-it-club/baking/ribena-flavoured-marshmallows/

http://i.imgur.com/cSZpat4.jpg

Ch. Paloumey 2005 Haut-Médoc, Cru Bourgeois Supérieur (classement 2003)

This reminds me very much of the "mathematics" in Jacques Lacan's "The subversion of the subject and the dialectic of desire in the Freudian unconscious": the seminal components of both (with even American oak being used in the wine) are horribly misused and the result is devoid of meaning. Post-modern drivel at its worst.

very unusual to have american oak (openly) being used in bordeaux

was it dope

can't take credit for those 2 cents, but sounds dope to me

for a second there I thought nakh genuinely thought you would have written "Post modern drivel at its worst."

:)

no i guessed she had bought the wine because it is not an uncommon one and offered nothing on the origin of that quote (=namely?)

Yeah I figured that out, hence "for a second there"! I am not the quickest

well now i don't know whether to feel insulted

http://forums.wineloverspage.com/viewtopic.php?f=3&t=16403

By what? (iantq)

nakh genuinely thought you would have written "Post modern drivel at its worst."

He obv didn't! I feel like I have blundered again by badly wording my orig post

don't care tho tbf

have you been drinking dope alcohol?

lol wins not insulted by u

Nobody ought be, unless I intend it

xp a little but mostly just in a weird mood/procrastinating

tbf in the past on ilx i've cited lacanian mathematics & said 'horribly misused' so i can forgive this instance of misrecognition

http://drinkwiththewench.com/wp-content/uploads/2010/10/BeerBenFinalThumb.jpg

if ben were alive today i feel he'd certainly use the term dope (nb)

otm

the most likely origin of the quote, given that the it isn't searchable probably due to some odd caching problem, was probably that it was spliced together from two other quotes

the reason for this being that the likelihood of someone being both very serious invested in the arguments surrounding 'parkerizaton' in wine and the arguments surrounding post-structuralism in the anglophone academy in the 80s/90s seems minimal, and that if they were it doesn't make to use these terms

the wine being described would be referred to as 'modernist', this is a fairly contextually lucid term to describe the qualities (lots of oak/alcohol/primary fruit aromatics, low acid/tannin) of the sort of 'international style' of the last decade, 'post-modernist' if it were to mean anything in wine would mean the corrective-minded succcessor to this style

probably also worth noting that describing someone whose insight, such as it was, was to combine such ur-modernist disciplines as psychoanalysis and semiotics as a post-modernist is taking wheen/sokal/etc at their word more than the author, though it does at least scan contextually

amused by idea that poster on wine forum might have spliced two quotes/ fields of knowledge

wd like to make joke about suture & subject as lack & ilx posts as signifying chain, but not up to it rn

agree that term ‘postmodernist’ for lacan is unenlightening cliche (though i’ll take poststructuralist)

since quote unsearchable, grateful you had gentillesse to overlook ‘my’ vapidity/ incoherence

wd hope for high expectations extended e.g. to imago, but i’ll do without the punishment :)

imago knows what he did

lol i think he's duly chastened

but to be honest hope never to see imago fully bridled

he was fully bridled for a few years, divorced though now.

lol

glad he runs free

2006 PARAS, Viognier, Mount Veeder, Napa Valley—reg.$38….super special deal--$20.00

When I think about what wine to drink with Thanksgiving dinner, I think of a super dope Riesling. I gave up on trying to sell you Riesling years ago since most of you think that Riesling is for pussys. So, this is definitely the way to go. Estate grown on Mt. Veeder and made by Douglas Danielak, it has a tiny bit of sweetness but stays clean and pimpin’ with bright fruit and good acidity. Flavors of pear, melon, peach, and quince float above a rich but refined mouthfeel.

Remember that when pairing a wine with Thanksgiving dinner, you don’t match the wine with a bland white meat, you pair it with all the other stuff. This wine will go perfectly with gravy, potatoes, butternut squash, spicy stuffing, sweet potatoes, pumpkin pie, and pecan pie. I’m actually being serious for once. You can drink your expensive Cab, but if you want something that will really pair up with traditional food, this is the one. It is nowhere near being over the hill at six years old, and is vibrantly alive and pumping with fresh fruit, bright aromas, and a long lingering finish. Plus, it used to be $38. Jim Paras is retiring from the production end of the wine biz, and is giving me some ridiculous pricing that I am passing on to you. You know you don’t want to pour your expensive stuff for all the turkeys that come over in flocks, put ice in their wine, pour brimmers, and can’t comprehend what class and style are.

turkeys that come over in flocks

clean and pimpin' napa valley stylee

http://i.imgur.com/6JAu4fF.png

2012 KEENAN, Merlot, Napa Valley--$38.00

The last few months we’ve been finding some killer Merlots. Selene, Farella, etc. This month it’s the Keenan. I’m not gonna waste too many words here since most of you don’t give a shit about Merlot. But for those who do, this is the dope. You don’t have to come to our Merlot party. It’s just a bunch of super cool, really hot nerds that love having sex and don’t follow trends or fads. Merlot..It’s the new Cabernet!

we put the “ass” in class in your glass

http://i.imgur.com/6JAu4fF.png

2006 DAVID FULTON, Estate Petit Sirah, St. Helena, Napa Valley--$45.00

Last year we described this wine as a giant fire-breathing mule with glowing red eyes and a giant harness of pig skulls on barbed wire pulling a huge Fulton plow. This year it’s even more ominous. Blackberry, black cherry, black plum, black pepper, and raspberry are supported and amplified by perfectly integrated oak, bruising tannin, and spine tingling acidity. This is one of those wines that only pussies pass up. This wine is the reason why we drink red wine. Try pairing it with food, but you better get your big pans out, scorch fat, and shake your flavor shakers. Don’t be a pussy.

this sounds like a viable retail outlet for any ilafl readers in the sf bay area who might want to divest themselves of fassy nebby yolos and sauvignon blanc phaggotry in favour of some dope straight fire heterosexuala$$ wine

http://i.imgur.com/6JAu4fF.png

I know how the numbers work, which has brought to my attention that many of you are cheating on me. Most of you live in another state, and at the very least, another area code. So, it’s not like I can have “the talk”, throw down the ultimatum, and insist that you never bang another wine shop. And if you are whoring around another shop and getting some wine on the side, that’s fine, but be sure to call your ex-bottom bitch at Groezingers for some of that old fashioned cork tugging you love so much, those chug-a-lugging teary eyed gagging noises, and the steady flow of great small production wines.

lol

What is your biggest barrier to future success?
Ensuring we maintain the same level of agility and aggressiveness as we scale.

Where do you see your industry in ten years' time?
The industry will be very different, with drones, driverless cars, mobile kitchens all feasibly just around the corner.

What do you think the next big disruption in the food industry will be?
Three Course Dinner Chewing Gum -- à la Charlie and Chocolate Factory.

http://www.wired.co.uk/news/archive/2015-04/03/startup-of-the-week-deliveroo/viewgallery/344674

reply to this post rate flag

In "heaven" now, as I just had a salad with < Drosophila_5 > 2015-09-12 11:28

cucumbers and tomatoes from the garden. Added some onion, olive oil and vinegar, and presto! Very tasty!

Goring-wins-Michelin-star-despite-shunning-poncey-food.html

http://i.imgur.com/axNoEJa.gif

straight fire dope ass squirrel

This wine will go perfectly with gravy