Anyone besides me having trouble with... italics?

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  • mhardy6647mhardy6647 Posts: 19,056
    One day, years ago, my wife's brother and her sister-in-law, Yolanda ("Yoli") were comin' over for dinner. Yoli suggested that she might bring cannolis.

    Wag that I am, I suggested guacamole cannolis.
    Holy Moley, Yoli! You should bring some wholly guacamole cannolis!

    ... and she did.
    We enjoyed them.
  • tonybtonyb Posts: 29,768
    mhardy6647 wrote: »
    One day, years ago, my wife's brother and her sister-in-law, Yolanda ("Yoli") were comin' over for dinner. Yoli suggested that she might bring cannolis.

    Wag that I am, I suggested guacamole cannolis.
    Holy Moley, Yoli! You should bring some wholly guacamole cannolis!

    ... and she did.
    We enjoyed them.

    Blasphemy.....I love both, but neither should be combined. Least now I know why you have acreage around you. lol
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  • lightman1lightman1 Posts: 9,862
    *face palm*
    mhardy6647 wrote: »
    One day, years ago, my wife's brother and her sister-in-law, Yolanda ("Yoli") were comin' over for dinner. Yoli suggested that she might bring cannolis.

    Wag that I am, I suggested guacamole cannolis.
    Holy Moley, Yoli! You should bring some wholly guacamole cannolis!

    ... and she did.
    We enjoyed them.

  • msgmsg Posts: 4,270
    edited April 2016
    I've always heard of cannoli but never really knew what it was until looking it up just now.

    I still don't think I fully understand the rules.
    And I definitely don't know what makes one cannoli better than another.
    The way you guys are talkin', I'd probably poison myself eating the wrong kind.

    [edited for italics]
  • tonybtonyb Posts: 29,768
    A good cannoli is hand made, not processed with pre-made junk fillings and shells. Usually a good Italian bakery should have some nice examples.

    Ricotta cheese is a main ingredient for the filling too. Think of Pizza, lots has to do with the crust. Cannoli has to do with the shell too....and the filling. You can choose cardboard frozen pizza, or hand tossed wood fired pizza. The differences abound for both, as do the taste.
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  • msgmsg Posts: 4,270
    ah, gotcha, good info. seems like texture would be a part of that, a well.

    I think I thought cannolis were a desert food.
    I might be confusing them with eclairs.
  • tonybtonyb Posts: 29,768
    They are a dessert food, a bit on the same principals as an éclair, but different. The ends are usually sprinkled with pistachio too but some cheat and use colored peanuts instead.
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  • msgmsg Posts: 4,270
    hahaha, WHAT. ricotta is used in desserts?!?
    guess it's kind of like the way cheesecake works, I suppose.

    lol, colored peanuts
  • tonybtonyb Posts: 29,768
    LOL, yeah kinda. Ricotta can be used in hot foods or dessert foods. There's a reason why REAL food cost what it does over it's processed assembly line brethren. Ever compare the costs to a real bakery's cakes to mass marketed junk ? Labor intense and real ingredients. Bakery goods, the good stuff anyway, no way around that.
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  • msgmsg Posts: 4,270
    yeah, I've heard about custom bakery stuff being more expensive, and I can understand why. those crazy specialty cupcakes that girls seem to go nuts over, for example. Four cupcakes, $12-$16. Box of 12 Hostess - less than $3. (I do like those orange ones, though; hard to find)
  • cnhcnh Posts: 13,310
    edited April 2016
    Holy cannoli! I do believe, ala tonyb, that appreciating a good cannoli requires some "deep" ethnicity or engagement with it. For me that would be my "best" friend of almost five decades, Vin, whose grandma's were "to die for", and who learned everything from her! Guacamole? I certainly hope that was a bad attempt at a joke, lol
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  • mhardy6647mhardy6647 Posts: 19,056
    It was, but she really did do it.
    She made real cannoli, too.

    There used to be an amazing dessert-only place in Boston's North End with tremendous cannoli. It's now, apparently, closed :- ( I am sure there are other places there with fine Italian desserts. Boston's not much of a college town, as you all know, but there is good Italian food there.
  • msgmsg Posts: 4,270
    Hey! Italics is working!
    It really is!

    Worked fine in Firefox all along, but I just noticed it's working in Chrome now.
    Must be something in a latest release.
  • BlueMDPickerBlueMDPicker Old Polk Posts: 6,983
    Holy COW!!


  • Viking64Viking64 Posts: 3,283
    Now, THIS is interesting.
  • mhardy6647mhardy6647 Posts: 19,056
    msg wrote: »
    Hey! Italics is working!
    It really is!

    Worked fine in Firefox all along, but I just noticed it's working in Chrome now.
    Must be something in a latest release.

    Yeah, I, too, noticed this a week or so ago -- now that you mention it! :/
  • mhardy6647mhardy6647 Posts: 19,056
    BTW, I have always been a fan of italic food.
  • Viking64Viking64 Posts: 3,283
    mhardy6647 wrote: »
    BTW, I have always been a fan of italic food.

    That's a pretty BOLD statement.
  • mdaudioguymdaudioguy Posts: 4,621
    Seems to be a Chrome thing. Works fine in whatever MS calls their browser now (Edge?)
    I see all the italicized words just fine using the Chrome mobile browser...
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  • mhardy6647mhardy6647 Posts: 19,056
    I see dead people...
  • msgmsg Posts: 4,270
    I see people I want to make dead. Usually on the road. Playing on their phones at traffic lights. Not realizing traffic's moving again. Yet, managing to traverse those seven car lengths and blowing the yellow, while I get stuck for another fun game of Sit & Wait.
  • mdaudioguymdaudioguy Posts: 4,621
    mhardy6647 wrote: »
    I see dead people...

    They don't know they're dead.
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  • mhardy6647mhardy6647 Posts: 19,056
    $ucks for them, right?
  • BlueMDPickerBlueMDPicker Old Polk Posts: 6,983
    My middle daughter and son-in-law have been in Italy for two weeks. They should be thoroughly italicised.


  • BlueMDPickerBlueMDPicker Old Polk Posts: 6,983
    rrlznccouyxj.jpg


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