Thread: $@!& frozen nova

On Monday, March 5, 2012 3:51:55 PM UTC-5, George M. Middius wrote:
> Why do those *&%! grocers keep doing it??
>
> How much do they buy that they have to $(%&ing freeze it?
>
> Kee-rist!

I buy if/when it goes on sale and freeze it myself. It's oily enough so that there's no way to know once it's been thawed.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

Jerry Avins wrote:

>> Why do those *&%! grocers keep doing it??
>>
>> How much do they buy that they have to $(%&ing freeze it?
>>
>> Kee-rist!
>
>I buy if/when it goes on sale and freeze it myself.

Well, you can blame yourself and not the #*&% grocer.

On Mon, 05 Mar 2012 15:51:55 -0500, George M. Middius wrote:

> Why do those *&%! grocers keep doing it??
>
> How much do they buy that they have to $(%&ing freeze it?
>
> Kee-rist!

Isn't it physically impossible to freeze a *&%! nova?

Speak English.

-sw

squishy, are you putting me on?

>> Why do those *&%! grocers keep doing it??
>>
>> How much do they buy that they have to $(%&ing freeze it?
>>
>> Kee-rist!
>
>Isn't it physically impossible to freeze a *&%! nova?
>Speak English.

Who said "a" nova? You did, that's who!

On Mon, 05 Mar 2012 20:50:19 -0500, George M. Middius wrote:

> squishy, are you putting me on?
>
>>> Why do those *&%! grocers keep doing it??
>>>
>>> How much do they buy that they have to $(%&ing freeze it?
>>>
>>> Kee-rist!
>>
>>Isn't it physically impossible to freeze a *&%! nova?
>>Speak English.
>
> Who said "a" nova? You did, that's who!

My context is correct.

It's kinda hard to put "nova" into it's proper context using some
non-standard and unknown definition.

-=sw

Reel it in, squishy.
>> squishy, are you putting me on?
>>
>>>> Why do those *&%! grocers keep doing it??
>>>>
>>>> How much do they buy that they have to $(%&ing freeze it?
>>>>
>>>> Kee-rist!
>>>
>>>Isn't it physically impossible to freeze a *&%! nova?
>>>Speak English.
>>
>> Who said "a" nova? You did, that's who!
>
>My context is correct.

What do we call someone who cannot admit he made a mistake?

(a) jackass
(b) terminallly insecure
(c) one short step from a nervous breakdown
(d) dickhead

On Mon, 05 Mar 2012 22:02:02 -0500, George M. Middius wrote:

> Reel it in, squishy.
>>> squishy, are you putting me on?
>>>
>>>>> Why do those *&%! grocers keep doing it??
>>>>>
>>>>> How much do they buy that they have to $(%&ing freeze it?
>>>>>
>>>>> Kee-rist!
>>>>
>>>>Isn't it physically impossible to freeze a *&%! nova?
>>>>Speak English.
>>>
>>> Who said "a" nova? You did, that's who!
>>
>>My context is correct.
>
> What do we call someone who cannot admit he made a mistake?

I make no mistake. Just because you want to be cryptic and anal
doesn't make me the asshole.

no·va/ˈnōvə/
Noun:
A star showing a sudden large increase in brightness and then slowly
returning to its original state over a few months.

You buy stars at your grocer, do you? How big is their freezer? And
what do you do with them once you get them home?

Perhaps you mean "lox"? That's what those of us who speak and write
English call it. Calling it "nova" makes about as much sense as
calling it "scot" [with no offense to our two Scott's (OK, plus Jill)]
I bet you call San Francisco "Frisco" and your vitamins, "Flints".

Scottish lox is far superior to anything from NOVA SCOTIA anyway.
Colder and fresher waters. The fact that the only lox you can buy is
from Canada (and probably farmed) and is FROZEN just shows you how
much of redneck you are in redneck town using a redneck term. Ft
Meyers/Arlington? Figures.

-sw

On Monday, March 5, 2012 5:43:26 PM UTC-5, George M. Middius wrote:
> Jerry Avins wrote:
>
> >> Why do those *&%! grocers keep doing it??
> >>
> >> How much do they buy that they have to $(%&ing freeze it?
> >>
> >> Kee-rist!
> >
> >I buy if/when it goes on sale and freeze it myself.
>
> Well, you can blame yourself and not the #*&% grocer.

Blame? Why blame? Lox freezes as well as butter.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

On Monday, March 5, 2012 10:49:54 PM UTC-5, Sqwertz wrote:

...

> no·va/ˈnōvə/
> Noun:
> A star showing a sudden large increase in brightness and then slowly
> returning to its original state over a few months.
>
> You buy stars at your grocer, do you? How big is their freezer? And
> what do you do with them once you get them home?
>
> Perhaps you mean "lox"? That's what those of us who speak and write
> English call it. Calling it "nova" makes about as much sense as
> calling it "scot" [with no offense to our two Scott's (OK, plus Jill)]
> I bet you call San Francisco "Frisco" and your vitamins, "Flints".

I don't know where you hail from. but around New York delis and supermarkets, "nova" means lox from Nova Scotia, and by extension, any lox with about half the salt of the less sxpensive varieties. Unfortunately, it seems to have become a synonym for lox, without any implication about quality.

> Scottish lox is far superior to anything from NOVA SCOTIA anyway.
> Colder and fresher waters. The fact that the only lox you can buy is
> from Canada (and probably farmed) and is FROZEN just shows you how
> much of redneck you are in redneck town using a redneck term. Ft
> Meyers/Arlington? Figures.

I prefer the lox from Norway that a friend brings with her when she visits.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

Jerry Avins wrote:

>> >> Why do those *&%! grocers keep doing it??
>> >>
>> >> How much do they buy that they have to $(%&ing freeze it?
>> >>
>> >> Kee-rist!
>> >
>> >I buy if/when it goes on sale and freeze it myself.
>>
>> Well, you can blame yourself and not the #*&% grocer.
>
>Blame? Why blame? Lox freezes as well as butter.

Not in my experience. It loses the lovely silken texture and it seems
to lose a bit of freshess too. The difference between frozen and un-
is easy to perceive.

Oh, and I figured out the answer to my earlier rhetorical question:
You call him "sqwishy".

"Sqwertz" <[email protected]> wrote in message
news:9w9145dv31pj$.[email protected]..
> On Mon, 05 Mar 2012 22:02:02 -0500, George M. Middius wrote:
>
>> Reel it in, squishy.
>>>> squishy, are you putting me on?
>>>>
>>>>>> Why do those *&%! grocers keep doing it??
>>>>>>
>>>>>> How much do they buy that they have to $(%&ing freeze it?
>>>>>>
>>>>>> Kee-rist!
>>>>>
>>>>>Isn't it physically impossible to freeze a *&%! nova?
>>>>>Speak English.
>>>>
>>>> Who said "a" nova? You did, that's who!
>>>
>>>My context is correct.
>>
>> What do we call someone who cannot admit he made a mistake?
>
> Perhaps you mean "lox"? That's what those of us who speak and write
> English call it.
>
I had no idea "nova" referred to "lox", Steve, so thanks for clearing that
up. Seems to me the only way to get really fresh lox is live where the
salmon is fished (or farmed) then cured/brined/seasoned. Grocery stores in
areas where it isn't readily available would have no choice but to freeze
it, if for no other reason than for transport to their locations. It's
geography

Jill

jmcquown wrote:

>>> What do we call someone who cannot admit he made a mistake?
>>
>> Perhaps you mean "lox"? That's what those of us who speak and write
>> English call it.
>>
>I had no idea "nova" referred to "lox", Steve, so thanks for clearing that up.

He's wrong. Nova and lox are distinct variants of smoked salmon.

Anybody who conflates the two terms is speaking some regional dialect.

Middius wrote:
>jmcquown wrote:
>
>>>> What do we call someone who cannot admit he made a mistake?
>>>
>>> Perhaps you mean "lox"? That's what those of us who speak and write
>>> English call it.
>>>
>>I had no idea "nova" referred to "lox", Steve, so thanks for clearing that up.
>
>He's wrong. Nova and lox are distinct variants of smoked salmon.

Actually not. There are several types of lox and not all are
smoked.... "smoked salmon" is not lox. Nova refers to Nova
Scotia lox, a mild type. Scotch lox is more assertive. Belly lox is
a saltier lox. Then there are various types of pickled lox. At one
time most lox was home made by the individual venders, ergo each store
sold something uniquely different, there are as many types of lox as
there are those who make it. Nowadays what's sold as lox is NOT
lox... it's lox like Velveeta is cheese.

>Anybody who conflates the two terms is speaking some regional dialect.

All food is regional, pinhead middius

Brooklyn1 wrote:

>>He's wrong. Nova and lox are distinct variants of smoked salmon.
>
>Actually not.

Go back to your bubble bath.

On Tue, 06 Mar 2012 09:02:16 -0500, George M. Middius wrote:

> jmcquown wrote:
>
>>>> What do we call someone who cannot admit he made a mistake?
>>>
>>> Perhaps you mean "lox"? That's what those of us who speak and write
>>> English call it.
>>>
>>I had no idea "nova" referred to "lox", Steve, so thanks for clearing that up.
>
> He's wrong. Nova and lox are distinct variants of smoked salmon.

Whatever you say, Alfie. I'm not argue with a moron.

-sw

sqwishy throws in his towel.

>>>I had no idea "nova" referred to "lox", Steve, so thanks for clearing that up.
>>
>> He's wrong. Nova and lox are distinct variants of smoked salmon.
>
>Whatever you say, Alfie. I'm not argue with a moron.

Me not cares.

On Tue, 06 Mar 2012 10:51:04 -0500, George M. Middius wrote:

> Brooklyn1 wrote:
>
>>>He's wrong. Nova and lox are distinct variants of smoked salmon.
>>
>>Actually not.
>
> Go back to your bubble bath.

It is only different from Gravlox/gravlax. Which is a different word,
you'll notice.

Go back to the shower, blueballs.

-sw