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Post by otisbacon on Jan 26, 2006 5:33:18 GMT -5
To battle the insurgents I have had to require that you must log in to the site in order to leave a message. Didn't want to do this. It would be nice for guests to just post messages, however, all it takes is a few Chinese, porno, spammers to ruin it for the good, USDA pork producers. Thanks.....Otis
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Post by pygmalion on Jan 26, 2006 10:11:23 GMT -5
No apology required. I do however require an education on the differences between Pork and Spam. This appears to be an ideal site for serious consideration of "da udder wite meet".
I trust enlightenment to come my way.
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Post by otisbacon on Jan 28, 2006 6:08:32 GMT -5
Verse 4 from the song, "Four Wet Pigs" should clarify things.
Gonna cut em into bacon, slice em into ham. Squeeze em into hot dogs & smash em into spam. Throw their little eyes out into the rain.(twice) Throw their beedy little piggy eyes into the rain. Pickle their feet and piclke their brains.
You'll notice that your either cut, slice, or squeeze proper pork. If you're smashing then you're undoubtedly spamming. These processes were first noted in Greek mythology by an Erudite named Otishas and have been the reference point thereafter. I'm suprised you were not aware of that Pyg male named Ian.
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Post by otisbacon on Jan 28, 2006 6:09:58 GMT -5
wooops.......pickle not piclke.....dyslexia strikes
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Post by pygmalion on Jan 30, 2006 15:26:53 GMT -5
O Master of all things Porcine:
In my humble state, I have learned never to be suprised at either mine nor anyone else's lack of awareness.
Your answer was most appreciated Guru of the Grunt, but perhaps you simplify to move on to more weightier matters. I draw to your attention the lowly potato which, although a vegetable (a tuber at that), has a history similar to that of your present protectorate. A potato, or potatoe, may suffer similar indignities, i.e. baking, boiling, slicing, frying, cutting, squeezing, mashing, smashing, fermenting, canning, freezing, etc. No matter what, in my so limited experience, it remains a potato. Perhaps your devotion to the other white meat has led you to assume lofty airs for lowly fare.
What makes Pork so special (obviously I'm not a legislator), El Obeid of the Oink?
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Post by otisbacon on Feb 3, 2006 7:25:09 GMT -5
If my name were Otis Au Gratin, (I like that), (ain't that somewhere over towards Munising?), I would then give a root toot about starch laden tubers. As it is, my verbacious Pyg bro, I can only mount my battles on one front.
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