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Scuba Forum / General / March 2005"Bubba" the Extra Large Lobster Dies ( or PETA vs PETA...)
http://kdka.com/local/local_story_061165137.html "...He tipped the scales at about 23-pounds and has been making national headlines; but just a day after moving into his new digs at the Pittsburgh Zoo and PPG Aquarium, "Big Bubba" the extra large lobster has died. After being pulled from the waters off Nantucket, Bubba made his way to the fish counter at Wholey's Market in the Strip District late last week. News of this leviathan lobster prompted a wide range of reaction -- with People for the Ethical Treatment of Animals petitioning Wholey's to release Bubba back into the Atlantic Ocean and another group, calling itself "People for Eating Tasty Animals" hoping to invite Bubba to dinner. Yesterday, Bob Wholey gave Bubba to the zoo, which had planned to send Bubba to an aquarium at a "Ripley's Believe It or Not" museum. But sadly, Bubba died this afternoon. Zoo officials aren't saying how he died. At about three-feet long, some estimated that Bubba might have been 100-years-old." Both PETA want Bubba's mortal remains to be incinerated but one wants to use a barbecue. > http://kdka.com/local/local_story_061165137.html > [quoted text clipped - 22 lines] > At about three-feet long, some estimated that Bubba might have been > 100-years-old." butter, lots of butter. And a large pot of boiling water.  SignatureThe constitution promises freedom OF religion, not freedom FROM religion. Think about it, It ain't that hard to figure out. If your religion is none, then deal with it. I strongly urge everyone reading this to check out WWW.anysoldier.com, and support our troops with a letter, a package or a donation. > > At about three-feet long, some estimated that Bubba might have been > > 100-years-old." > > > butter, lots of butter. And a large pot of boiling water. Don't forget the garlic-gorgonzola-sourdough rolls and a good bottle of Gewurztraminer. > good bottle of Gewurztraminer. That's sort of like "Navy Intelligence" Definitely an Entres Deux Mers white with lobster, > > good bottle of Gewurztraminer. > > That's sort of like "Navy Intelligence" > > Definitely an Entres Deux Mers white with lobster, Oh yeah, of course... Never heard of it, as I am sure you know, and I loathe most wines anyway. But, I like crab and oysters with rooster sauce, and the gewurzt is good with spicy food, so what do I know. And I like the gewurzt cold to add insult to injury. > Never heard of it, as I am sure you know, and I loathe most wines anyway. > > But, I like crab and oysters with rooster sauce, and the gewurzt is good > with spicy food, so what do I know. > > And I like the gewurzt cold to add insult to injury. With the rooster sauce, it makes sense, and that wine should be chilled a bit. Looks like some of that SoFL rubbed off on ya <ducking and running> al > With the rooster sauce, it makes sense, and that wine should be chilled > a bit. Looks like some of that SoFL rubbed off on ya Not a drop. This is common PNW cuisine. Oysters go on the coals until the shell opens and the edges are *just* turning crispy, then peel the top off, a match-head of rooster sauce, a smidge of Worcestershire, and then the whole mess goes down the hatch. Crab we do with butter and garlic, of course, but some also like a little chipotle or rooster sauce, good fresh horseradish, and the gorgonzola-garlic-butter bread chunks. Salmon is typically done over open grill, full filet, skin side down, served with a bit of lemon butter on top, and a thin layer of parmesan as the finish, served with wild rice and sourdough. And a spankin' white wine. Or, tequila. > <ducking and running> Not at all Brother. I also wont pay to eat my dinner 5 feet from a road where traffic is backed up for blocks. All that CO is bad for me and my food. > Not a drop. This is common PNW cuisine. > > Oysters go on the coals until the shell opens and the edges are *just* > turning crispy, then peel the top off, a match-head of rooster sauce, a > smidge of Worcestershire, and then the whole mess goes down the hatch. Cooked oysters in the PNW? That's disgusting. > Salmon is typically done over open grill, full filet, skin side down, > served > with a bit of lemon butter on top, and a thin layer of parmesan as the > finish, served with wild rice and sourdough. Cheese and fish? Yuck. > And a spankin' white wine. With the oysters, maybe. With the salmon, definitely an Oregon Pinot Noir. An Oregon wine?! Please. >> Not a drop. This is common PNW cuisine. >> [quoted text clipped - 15 lines] > With the oysters, maybe. With the salmon, definitely an Oregon Pinot > Noir. > An Oregon wine?! Please. If you don't know Oregon Pinot, you expose yourself as someone who doesn't know wine. That must be embarrassing. For you suds; http://www.cafepress.com/rightwingstuff.14352036?zoom=yes#zoom > For you suds; > > http://www.cafepress.com/rightwingstuff.14352036?zoom=yes#zoom That's not suds. > With the rooster sauce, it makes sense, and that wine should be chilled > a bit. Looks like some of that SoFL rubbed off on ya Be careful! Yer gonna wanna come back some day. > > With the rooster sauce, it makes sense, and that wine should be chilled > > a bit. Looks like some of that SoFL rubbed off on ya > > Be careful! Yer gonna wanna come back some day. Some day soon, if we can ever get out of Philadelphia. We had to cancel a trip to cave country last week due to weather here and the wonderful Philadelphia unionized employees of USAir. IIRC, the water down there gets warm in May - is that correct? There's nothing wrong with knowing about good wine. >>>a bit. Looks like some of that SoFL rubbed off on ya >> [quoted text clipped - 5 lines] > > IIRC, the water down there gets warm in May - is that correct? It's been a cold winter, and rougher than usual, but the water's starting to warm a bit, now about 72. By May it should be to the upper 70s, and in late June the thermoclines come in. > There's nothing wrong with knowing about good wine. I always look for the "Made From Real Grapes" notice on the label. m >> There's nothing wrong with knowing about good wine. > > I always look for the "Made From Real Grapes" notice on the label. Personally, I like the screw on caps. Makes it easier to age whatever you don't drink the first day. >>> There's nothing wrong with knowing about good wine. >> >> I always look for the "Made From Real Grapes" notice on the label. > > Personally, I like the screw on caps. Makes it easier to age whatever you > don't drink the first day. They're getting a lot more popular with "real" wine, especially outside of the U.S. The last two bottles of New Zealand Sauvignon Blanc I've purchased (an $8 bottle from Trader Joe's and a $12 bottle from Costco) both had screw tops. Bonny Doon is one California vintner which uses screw tops in at least a couple of its bottlings. The rationale isn't that it makes it easier to save, but that the screw top maintains the wine better before it's opened versus a natural cork, which is prone to rotting, seepage, and mold infiltration, or even a synthetic cork which still doesn't guarantee an air-tight seal. > >>> There's nothing wrong with knowing about good wine. > >> [quoted text clipped - 12 lines] > infiltration, or even a synthetic cork which still doesn't guarantee an > air-tight seal. From what I've been able to discern, the "transition" has more to do with the quality of cork going down than any increase in the abilities of screw tops. I've heard this through my mead making ventures and the conversations I've had with other bottlers in the hobby (some of whom actually do it professionally). > From what I've been able to discern, the "transition" has more to do with > the quality of cork going down than any increase in the abilities of screw > tops. I've heard this through my mead making ventures and the > conversations > I've had with other bottlers in the hobby (some of whom actually do it > professionally). How can the quality of plastic go down? That's what most corks are made of nowadays. Real cork is simply more expensive due to its scarcity. "Even though corks have been the stopper of choice for hundreds of years, most experts agree it isn't necessarily the best material for the job. As many as 1 in 12 bottles is "corked," that is, spoiled by oxygen or bacteria that entered the wine via a defective or diseased cork. Corked wine tends to have a wet-newspaper smell and lacks the fruity character of well-preserved wines. Although the synthetic corks that began appearing in the late '90s offer some advantages over cork, air leakage still can be a problem, and the synthetic corks themselves can impart an off taste to the wine. Hence, the gradual rehabilitation of screw-top bottles' image-gradual, partly because some customers don't know they're drinking from one." http://www.azcentral.com/home/wine/articles/0819screwtop19.html The article is wrong about bacteria, however. Cork taint is from trichloroanisole resulting from the interaction of mold, chlorine, and cork phenols. > > From what I've been able to discern, the "transition" has more to do with > > the quality of cork going down than any increase in the abilities of screw [quoted text clipped - 5 lines] > How can the quality of plastic go down? That's what most corks are made of > nowadays. Real cork is simply more expensive due to its scarcity. "real" cork has historically been preferred over all other forms of "stoppering". It may or may not actually *be* a better form, but it has been preferred. The increase in price (due to scarcity), the scarcity itself, and the decrease in cork quality have led many vendors to look for alternatives. Many have gone with the "new corks" and many have gone with screw tops. For the vast majority of the population(me included), any differences are undiscernible. There has been a discussion going on about the effects of oxygen during the aging process. The concensus among those in the know seems to be that oxygen is not required for aging, but that it does help the aging process and impart subtle characteristics that aging without the benefit of oxygen does not. This is, of course, assuming that the oxygen allowed to enter the system is in very small quantites over a long range of time. Many wineries are actually beginning to infuse oxygen into their wines through a process referred to as microbubbling. It was a fairly interesting discussion and I fully plan to go back through a number of the articles linked and see what is said in a little better detail. > The article is wrong about bacteria, however. Cork taint is from > trichloroanisole resulting from the interaction of mold, chlorine, and cork > phenols. That may very well be, but certain bacteria do have a tendency to ruin an otherwise perfectly good alcoholic beverage. Most bacteria can't withstand the higher alcohol levels of mead (my average has been a bit over 34 proof) , but wines and especially beers do have some problems. > For the vast majority of the population(me included), any > differences are undiscernible. That's what your vast majority of the population says about everything, including presidential elections. The masses have no taste. Who woulda thunk it? But trust me, as little taste as you might have, even you would be able to tell a "corked" wine. > That may very well be, but certain bacteria do have a tendency to ruin an > otherwise perfectly good alcoholic beverage. Most bacteria can't > withstand > the higher alcohol levels of mead (my average has been a bit over 34 > proof) > , but wines and especially beers do have some problems. That's why you add sulfites. > " >>That may very well be, but certain bacteria do have a tendency to ruin an [quoted text clipped - 5 lines] > > That's why you add sulfites. Wouldn't these be introduced to stop fermentation? There are a number of vineyards who replace sulfiting by filtering. Makes less headaches as well. Matthias > > " > >>That may very well be, but certain bacteria do have a tendency to ruin an [quoted text clipped - 12 lines] > > Matthias Actually, that's sorbate. Sulfite is NOT used to stop fermentation. Technically, neither is sorbate. Sorbate is used to inhibit fermentation. Basically, if it's fermenting sorbate (generally in the form of potassium sorbate) will have little if any effect. If it has stopped fermenting, sorbate will keep it from starting up. Sulfite (generally in the form of potassium sulfite or sodium sulfite) is used strictly as an "antibiotic" in VERY small quantities. > > For the vast majority of the population(me included), any > > differences are undiscernible. [quoted text clipped - 14 lines] > > That's why you add sulfites. Unless, of course, you or someone who may be drinking your beverage has either a sulfite allergy or asthma... > "real" cork has historically been preferred over all other forms of > "stoppering". It may or may not actually *be* a better form, but it has > been preferred. Indeed, it is a culture issue. > The increase in price (due to scarcity), the scarcity > itself, and the decrease in cork quality have led many vendors to look for > alternatives. Many have gone with the "new corks" and many have gone with > screw tops. For the vast majority of the population(me included), any > differences are undiscernible. Hm. Seems to be quite a challenge. I hope you can manage to avoid trying a screw cap with a cork screw? > There has been a discussion going on about the effects of oxygen during the > aging process. The concensus among those in the know seems to be that > oxygen is not required for aging, but that it does help the aging process > and impart subtle characteristics that aging without the benefit of oxygen > does not. Isn't that a contradiction within itself? Common knowledge sems to be that: wine benefits from aging ( more or less) aging is influenced by oxgen we do not know exactly when it is best to interfere with the aging process, because we do not know the influence of opening the bottle at some point within the aging process, because we do not know the dynamics of the related processes and how these are governed by that little amount of additional oxygen allowed access to the mysterical spirits. This is, of course, assuming that the oxygen allowed to enter the > system is in very small quantites over a long range of time. Many wineries > are actually beginning to infuse oxygen into their wines through a process > referred to as microbubbling. So they can predict as well as influence best "market time". Nothin new. And it alllows for procedures aimed at predicting the normal aging process and its relations towards best time to market, best time to develop > It was a fairly interesting discussion and I > fully plan to go back through a number of the articles linked and see what > is said in a little better detail. > That may very well be, but certain bacteria do have a tendency to ruin an > otherwise perfectly good alcoholic beverage. So true for vinagar bacteriae. Most bacteria can't withstand > the higher alcohol levels of mead (my average has been a bit over 34 proof) > , but wines and especially beers do have some problems. Mead? like old German/vikings "Met"? enologic greetings Matthias > > "real" cork has historically been preferred over all other forms of > > "stoppering". It may or may not actually *be* a better form, but it has > > been preferred. > > Indeed, it is a culture issue. Geez, you guys. Just drink the damn stuff!! > > aging process. The concensus among those in the know seems to be that > > oxygen is not required for aging, but that it does help the aging process [quoted text clipped - 11 lines] > processes and how these are governed by that little amount of additional > oxygen allowed access to the mysterical spirits. You open the bottle . . .pour a tad into the glass . . . check the legs . . .scent it . . .take a little sip and roll it over the tongue and ever so gently . . . suck just the littleist bit of air past your lips . . . and then you throw that damn cork away . . . > This is, of course, assuming that the oxygen allowed to enter the > > system is in very small quantites over a long range of time. Many wineries [quoted text clipped - 11 lines] > > That may very well be, but certain bacteria do have a tendency to ruin an > > otherwise perfectly good alcoholic beverage. And so don't drink the rest of the bottle. > So true for vinagar bacteriae. Ya, ick. > Most bacteria can't withstand > > the higher alcohol levels of mead (my average has been a bit over 34 proof) > > , but wines and especially beers do have some problems. > > Mead? like old German/vikings "Met"? That's not wine. > enologic greetings :^) > Matthias > You open the bottle . . .pour a tad into the glass . . . check the legs . > . > .scent it . . .take a little sip and roll it over the tongue and ever so > gently . . . suck just the littleist bit of air past your lips . . . and > then you throw that damn cork away . . . I'm normally much further into the drinking process before I have to worry about checking my legs. They don't normally cease to function until several bottles are empty. The one nice thing about cork stoppers is that, if there are enough of them around, the cushion your fall. Lee >> You open the bottle . . .pour a tad into the glass . . . check the legs . >> . [quoted text clipped - 8 lines] > >Lee What I like about real cork stoppers is you can take 5 toothpics and make holder for one of those green mosquito repellent coils to set on the floor under the table as you drink at the bar in Bonaire 32 hours and counting. Till I meet a friend at Buddy dive bar at 6 PM on Sunday > >> You open the bottle . . .pour a tad into the glass . . . check the legs . > >> . [quoted text clipped - 15 lines] > 32 hours and counting. Till I meet a friend at Buddy dive bar at 6 PM > on Sunday Wow, dive talk . . . who'd a thunk. > I'm normally much further into the drinking process before I have to worry > about checking my legs. They don't normally cease to function until several > bottles are empty. The one nice thing about cork stoppers is that, if there > are enough of them around, the cushion your fall. That's why I do all my drinking while sitting. >> I'm normally much further into the drinking process before I have to >> worry about checking my legs. They don't normally cease to function >> until several bottles are empty. The one nice thing about cork stoppers >> is that, if there are enough of them around, the cushion your fall. > > That's why I do all my drinking while sitting. A valid strategy for a while. Problems is, drinking inevitably leads to some method of eliminating excess liquid, presumably the carrier for the highly nutritious alcohol. Those who fail to check their legs in time, may find themselves in an uncomfortable situation. Equipment for extended sitting and drinking is sometimes available in hospitals, but not normally in bars. Of course, you could sit and drink in the bathroom, but that has drawbacks as well. People will talk about you and, depending on the number of seats available, may be downright nasty. Lee >Of course, you could sit and drink in the bathroom, but that has drawbacks >as well. People will talk about you and, depending on the number of seats >available, may be downright nasty. Just stand off to one side of the urinal and sneak one in now and then as needed. The guy standing there will be otherwise occupied and probably never notice you're sharing. That way nobody talks about you. That's the great thing about being a guy. We can drink our beer standing up and don't have to sit down to offload it when we're done with it. JF >>That's why I do all my drinking while sitting. > [quoted text clipped - 4 lines] > sitting and drinking is sometimes available in hospitals, but not normally > in bars. That's why they have sawdust on the floors. >>>That's why I do all my drinking while sitting. >> [quoted text clipped - 6 lines] > >That's why they have sawdust on the floors. And rubber soled shoes. JF > > You open the bottle . . .pour a tad into the glass . . . check the legs . > > . [quoted text clipped - 6 lines] > bottles are empty. The one nice thing about cork stoppers is that, if there > are enough of them around, the cushion your fall. :^) >You open the bottle . . .pour a tad into the glass . . . check the legs . . >.scent it . . .take a little sip and roll it over the tongue and ever so >gently . . . suck just the littleist bit of air past your lips . . . and >then you throw that damn cork away . . . Ya don't need wine to check out legs, although sometimes a little alcohol vision impairment helps. JF > >You open the bottle . . .pour a tad into the glass . . . check the legs . . > >.scent it . . .take a little sip and roll it over the tongue and ever so [quoted text clipped - 3 lines] > Ya don't need wine to check out legs, although sometimes a little > alcohol vision impairment helps. I know it makes me think I'm a lot cuter. >> >You open the bottle . . .pour a tad into the glass . . . check the legs . >. [quoted text clipped - 6 lines] > >I know it makes me think I'm a lot cuter. It makes me think everybody's a lot cuter, well, the girls anyway. JF > > >You open the bottle . . .pour a tad into the glass . . . check the legs . > . [quoted text clipped - 6 lines] > > I know it makes me think I'm a lot cuter. Not that you need any help in that department... I know, I've seen pics... > "chilly" <slarson@shaw.canada> wrote in message > Not that you need any help in that department... I know, I've seen pics... Well, aren't you just the sweetest thing this morning!! I wonder what you'd think if you could see me at this exact moment. (wg) > > "chilly" <slarson@shaw.canada> wrote in message > > Not that you need any help in that department... I know, I've seen pics... > > Well, aren't you just the sweetest thing this morning!! > > I wonder what you'd think if you could see me at this exact moment. (wg) That depends... what're you wearing? ;-) > > > "chilly" <slarson@shaw.canada> wrote in message > > > Not that you need any help in that department... I know, I've seen [quoted text clipped - 5 lines] > > That depends... what're you wearing? ;-) A black fruit-of-the loom ribbed tank undershirt and a gray-blue fleece button down . . unbuttoned. Oh yeah, and some fuzzy white slippers that aren't white anymore and bit matted. > > > > "chilly" <slarson@shaw.canada> wrote in message > > > > Not that you need any help in that department... I know, I've seen [quoted text clipped - 10 lines] > button down . . unbuttoned. Oh yeah, and some fuzzy white slippers that > aren't white anymore and bit matted. In that case... I don't think my wife would appreciate me telling you what I'm thinking... :-) > > > > > "chilly" <slarson@shaw.canada> wrote in message > > > > > Not that you need any help in that department... I know, I've seen [quoted text clipped - 13 lines] > In that case... I don't think my wife would appreciate me telling you what > I'm thinking... :-) Oh crap. I meant to send that privately. > Oh crap. I meant to send that privately. Tart. David Edmonton, Alberta > > Oh crap. I meant to send that privately. > > Tart. That's not tart on my undershirt. It's toothpaste. > That's not tart on my undershirt. It's toothpaste. You need more practice in spitting. David Edmonton, Alberta > > That's not tart on my undershirt. It's toothpaste. > > You need more practice in spitting. Apparently. > > "chilly" <slarson@shaw.canada> wrote in message > news:SY5Xd.599751$6l.229667@pd7tw2no... [quoted text clipped - 3 lines] > > That's not tart on my undershirt. It's toothpaste. So take it off... uhhh, I meant the toothpaste. ;-) > > > "chilly" <slarson@shaw.canada> wrote in message > > news:SY5Xd.599751$6l.229667@pd7tw2no... [quoted text clipped - 7 lines] > > uhhh, I meant the toothpaste. ;-) I have a new toothbrush and I can't do a thing with it. > > > > "chilly" <slarson@shaw.canada> wrote in message > > > news:SY5Xd.599751$6l.229667@pd7tw2no... [quoted text clipped - 9 lines] > > I have a new toothbrush and I can't do a thing with it. I might be able to come up with a few ideas... >>>uhhh, I meant the toothpaste. ;-) >> >>I have a new toothbrush and I can't do a thing with it. > > I might be able to come up with a few ideas... Motorcycle spokes and calipers. Matthias >>>>"chilly" <slarson@shaw.canada> wrote in message >>>>Not that you need any help in that department... I know, I've seen [quoted text clipped - 12 lines] > button down . . unbuttoned. Oh yeah, and some fuzzy white slippers that > aren't white anymore and bit matted. mmmmmmm SignatureThe constitution promises freedom OF religion, not freedom FROM religion. Think about it, It ain't that hard to figure out. If your religion is none, then deal with it. I strongly urge everyone reading this to check out WWW.anysoldier.com, and support our troops with a letter, a package or a donation. > > > "real" cork has historically been preferred over all other forms of > > > "stoppering". It may or may not actually *be* a better form, but it has [quoted text clipped - 3 lines] > > Geez, you guys. Just drink the damn stuff!! I do... and I've finally gotten to the point where I can produce it faster than I drink it. Either 1.) I need to up my tolerance or 2.) I need more friends. :-) > You open the bottle . . .pour a tad into the glass . . . check the legs . . > .scent it . . .take a little sip and roll it over the tongue and ever so > gently . . . suck just the littleist bit of air past your lips . . . and > then you throw that damn cork away . . . or, for those of us who are less civilized, you open the bottle, insert the funnel into your mouth... :-) > > Mead? like old German/vikings "Met"? > > That's not wine. I never said it was. I'd be happy to share some anyway if we ever end up in the same place at the same time. > > "real" cork has historically been preferred over all other forms of > > "stoppering". It may or may not actually *be* a better form, but it has [quoted text clipped - 18 lines] > > Isn't that a contradiction within itself? not exactly. > Common knowledge sems to be that: > wine benefits from aging ( more or less) > aging is influenced by oxgen That is the consensus among those in the know. The key concept in the above statements is "influenced". Aging can be (and often is) done without "extra" oxygen being introduced into the system. Also, oxygen is VERY important early in the fermentation process as it allows the yeast to be more healthy (and produce more little yeast offspring). > Most bacteria can't withstand > > the higher alcohol levels of mead (my average has been a bit over 34 proof) > > , but wines and especially beers do have some problems. > > Mead? like old German/vikings "Met"? I'd guess they're pretty close to the same drink. As a matter of fact, I believe I've seen somewhere where they said hte two drinks were basically (if not actually) the same. If they aren't the same thing, I'd guess that Met is a subset of mead. Mostly I've made melomels (kind of like a combination wine/mead). Currently, I'm brewing somewhere around 10 gallons. I've got some empty bottles though, so I imagine I'll be upping that amount real soon. > > >>> There's nothing wrong with knowing about good wine. > > >> [quoted text clipped - 23 lines] > I've had with other bottlers in the hobby (some of whom actually do it > professionally). From what I've been able to discern . . .drink the fricken thing before any one starts commenting . . . At least at that stage of the . . .whatever, you don't have to spend any time worrying about . .um, corkage. >>easier to save, but that the screw top maintains the wine better before > [quoted text clipped - 9 lines] > I've had with other bottlers in the hobby (some of whom actually do it > professionally). Since most retailers now display wine bottles standing, the cork, which will dry out, is obsolete. > >>easier to save, but that the screw top maintains the wine better before > > [quoted text clipped - 12 lines] > Since most retailers now display wine bottles standing, the > cork, which will dry out, is obsolete. I generally try to avoid purchasing my wine at Wal-Mart... YMMV. :-) >>>At about three-feet long, some estimated that Bubba might have been >>>100-years-old." >>butter, lots of butter. And a large pot of boiling water. > Don't forget the garlic-gorgonzola-sourdough rolls and a good bottle of > Gewurztraminer. A mallet. A BIG mallet. <snip> > > At about three-feet long, some estimated that Bubba might have been > > 100-years-old." > > > butter, lots of butter. And a large pot of boiling water. Don't forget the garlic... I heard Bubba died because the morons at TSA though it was a terrorist in disguise and conducted a typical frisk. Another victim of the morons at the Oval Office. >http://kdka.com/local/local_story_061165137.html > [quoted text clipped - 22 lines] >At about three-feet long, some estimated that Bubba might have been >100-years-old." > I heard Bubba died because the morons at TSA though it was a terrorist > in disguise and conducted a typical frisk. > > Another victim of the morons at the Oval Office. He was no where near the oval office, just another blue state conspiracy with no facts presented. |
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