What does "rubber room fodder" mean?

[izzarina]

Thank you Nanohedron. Oh powerfull one.

Oh boy...there'll be no living with him now....

[izzarina]

Thank you too izzarina. It all becomes clear now. As clear as muddy water.

That's way more clear than I usually make things, so I've done my job well!

[mutepointe]

Was there really living with him before?

[emmline]

Was there really living with him before?

You'll have to ask his cat. It will say he has a weird fixation with eyelids.

[djm]

Shouldn't that be followed by a winky emoticon?

djm

[tansy]

so Nanohedron has confessed to eating human chitterlings, cooked French style
grits with that sir?

still waiting for Saturday expresso to kick in.
Tansy

[emmline]

Shouldn't that be followed by a winky emoticon?

djm

Yes. See, I fixed it.

[Cayden]

wouldn't you really want one of these?

[Nanohedron]

Was there really living with him before?

Take it to the Buddhism threads in the IFC, bud.

[emmline]

wouldn't you really want one of these?

Yes. This one:

[Sliabh Luachra]

Yeah, I prefer cepes, although the morels should be up here in Virginia next week, I'm happy to eat them.

sshhhhhh.

[Nanohedron]

so Nanohedron has confessed to eating human chitterlings, cooked French style
grits with that sir?

still waiting for Saturday expresso to kick in.
Tansy

Yes, indeed. For another classic dish, "Saucisses Creux à la Toulousienne", the entrails must be human, and a good cleaning goes without saying. Yes, sir. Marinate your entrails in champagne (I prefer the dry), bay leaves and thyme for a few hours (but preferably overnight), then drain and pat dry. A quick sear in duck fat for color, flavor, and a touch of crispiness. Then in a baking dish, layer crushed tomatoes mixed with crushed garlic and mushrooms, sliced onions, ewe's cheese, your entrails, and repeat as your supply of entrails allows, topping with the tomato/garlic/mushroom, onion and cheese layers (seasoning thoughout, of course), then finally with buttered herbed breadcrumbs. It's sort of like a guts lasagne. Bake at 350F until bubbly, caramelised, and fragrant. Serve in roughly square-cut portions with, as tansy has so astutely guessed, the white cornmeal porridge called "millas" native to the Toulouse region. A simple table wine serves this rustic dish the best.

Bon appétit.

[Denny]

ewe's cheese, your entrails

ewe's cheese.....bit easier to procure than ram's cheese, innit!

your entrails....perhaps you...ah...you misspoke?
I would expect that it would be somewhat easier for the chef to use someone else's, no?

[Nanohedron]

ewe's cheese, your entrails

ewe's cheese.....bit easier to procure than ram's cheese, innit!

your entrails....perhaps you...ah...you misspoke?
I would expect that it would be somewhat easier for the chef to use someone else's, no?

BTW, my entrails are very well marinated.

[cowtime]

Yeah, I prefer cepes, although the morels should be up here in Virginia next week, I'm happy to eat them.

sshhhhhh.

They are up here now, in my part of old Virginny.

I'd just as soon fry up some corn meal in grease- same taste- and cut out the trompin' through the woods to find the things. I never did see the fascination. Here 'bouts we call them "dry land fish".