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So, how’s your coccyx?

Uncle B bought this knobbly rubber mat thing in the market. You walk on it for five minutes and the knobbles massage your aching feet.

I started to transcribe the whole box for you, but the Chinglish wasn’t all that bad (not counting the left foot is labeled right, and vice versa). Actually, I have a lot of sympathy with Chinese traditional medicine. After all these millenia, they have found some things that work…even if I can’t get on board with why they think they work.

Anyhow, I thought it might be handy to learn some important body part names in Italian and French. Mon dieu, mes glandes genitales endoloris!


Comment from AliceH
Time: June 14, 2012, 9:41 pm

I think the view is looking at the BOTTOM of the feet, so the left/right labels are correct. Yes?

Comment from Redd
Time: June 14, 2012, 10:00 pm

When I worked at UCSF General, they had these traditional treatments for pregnant ladies. One was some sort of metal plates they attached to their feet which they plugged into a weak electrical current. Doesn’t sound very “traditional” does it?

Comment from S. Weasel
Time: June 14, 2012, 10:02 pm

Good point, Alice.

Comment from Uncle Badger
Time: June 14, 2012, 11:15 pm

I spent some time as the patient of a TCM practitioner. The spooky thing is that she would take my pulse (very, very carefully and slowly) and diagnose stuff that I’d defy a scanner to pick-up. In fact she was warning me about things that didn’t develop for ten years….

A very down to earth medical type I mentioned this to told me that she was once lectured by a Tibetan doctor when she was a student. Apparently he had a foot in both camps – modern and traditional – and demonstrated the Chinese (which I gather is essentially the same as Tibetan) method for diagnosing via a pulse. Apparently the cocky Western students were exceeding sceptical. Until he started pulling out conditions they had but no one could have known about.

She told me they were all quite shaken by the experience and, having been on the receiving end, I understand why.

Comment from S. Weasel
Time: June 14, 2012, 11:32 pm

Anyone want to recommend a commercial barbeque sauce? I’m looking at ordering some stuff from these people (thanks, Argentium!) and I get free shipping if I push the order over £50.

Comment from Some Vegetable
Time: June 15, 2012, 12:37 am

1. See? I DO have more brains in my big toe than that guy I used to work for!

2. I really like Jardine’s 5 Star. (Disclaimer: although I love Texas barbeque and eat a lot of it, and live in Texas, I was not born here and do not own either a cowboy hat nor cowboy boots). It’s all natural, made in Texas, and has won some local awards.

For me, KC Masterpiece is OK, as is Bullseye but I view them as corn-syrup based industrial-vat produced sauces. Sweet Baby Ray’s is supposed to be good, but I don’t know anyone who’s tried it.

Comment from Deborah
Time: June 15, 2012, 12:40 am

I always buy the KC Masterpiece barbecue sauce when I want sauce. (But I only use it on chicken.)

Comment from Scubafreak
Time: June 15, 2012, 12:59 am

Famous Dave’s is good. I’m having some of their stuff right now.

Comment from EZnSF
Time: June 15, 2012, 1:10 am

Sweet Baby Ray’s ain’t that great. Bullseye and Masterpiece are ok in my book. I’ve never tried it, but anything with an A&W stamp gets my approval. But then, I like thick, sweet, and smokey. And Yeah, I’m not an expert, but I play one in the kitchen. I make a mean white-trash oven-bbq’d pork ribs.

My $0.02. Off to clip my sinuses.

Comment from EZnSF
Time: June 15, 2012, 1:15 am

Oh, oh, oh,
Forgot to say. If you want the best bbq chicken ever, mix some blackberry jam with your bbq sauce. Me and my college roommate were going to make millions with that recipe. Just never got around to it.

Comment from Oldcat
Time: June 15, 2012, 1:24 am

I like the COLON COLON COLON line. Apparently it looks like a Colon to everyone the world over.

Comment from Pupster
Time: June 15, 2012, 2:25 am

Open Pit is terrible. KC Masterpiece and Bullseye Original are good, I usually buy one or the other.

*looks up BBQ badger recipes*

Hmm…it seems they key is long marination and tenderizing through massage.

Comment from drew458
Time: June 15, 2012, 2:32 am

If you can get American ketchup (Heinz) then you can make your own, better than anything in a bottle. Take a typical brown sugar/ketchup sauce and add some chipotle; use a fat tablespoon of chipotle powder if you can’t find them canned.

BBQ sauce is so easy to make, even continental mustelids can do it. They can make decent ketchup too, if the UK stuff is just too strange.

But if you INSIST on buying some sauce, the Ray’s Chipotle is pretty decent. Add some Tabasco to it. Any sauce in a bottle is too sweet without enough kick, no matter what it says on the label.

Comment from xul
Time: June 15, 2012, 2:42 am

Too bad Sonny’s isn’t on the list. They have a few different ones and varying levels of spiciness at the restaurants but I’ve only ever seen their “sweet” version sold commercially. Otherwise Bullseye Original and KC Masterpiece are both decent.

Comment from David Gillies
Time: June 15, 2012, 3:51 am

The languages are Spanish, English, French, not Italian.

Comment from PatAZ
Time: June 15, 2012, 3:57 am

I was thinking like drew; making it yourself is easy. My daughter uses Jack Daniels marinade that really tastes good for steak. And I like Famous Dave’s Georgia Mustard. 50 pounds sounds like a lot to spend on BBQ sauce.

Comment from S. Weasel
Time: June 15, 2012, 9:33 am

Stupid romance languages. They all look alike to me.

Well, no, Pat…not £50 worth of BBQ sauce. I’m up to £33 just with saltines, relish and some Pepperidge Farm crap.

Comment from Deborah
Time: June 15, 2012, 11:10 am

When my son was stationed in the U.K., he missed American-style peanut butter (apparently English peanut butter is sweetened), grits, and Malt-O-Meal.

Comment from S. Weasel
Time: June 15, 2012, 11:13 am

I’m okay with English peanut butter, and I hate grits. The only way I like grits is the way my stepmother makes them – make grits, mix in raw egg, top with cheese and bake. At which point, they aren’t so much grits as a casserole in which grits are an incidental binding agent.

Comment from Deborah
Time: June 15, 2012, 12:25 pm

I think eating Malt-O-Meal left my son predisposed to liking grits. He was two when we moved to Houston, where you get a little dish of grits on your breakfast plate, no matter what you ordered. He’ll eat grits any time, any style, but he loves cheese grits, which is surely the best thing ever done to grits.

Do you make peanut butter cookies for Uncle Badger? which is surely the best thing ever done with peanut butter.

Comment from Armybrat
Time: June 15, 2012, 1:07 pm

I buy KC Masterpiece which I then doctor up with some red wine vinegar (I find the straight sauce too sweet) and Tabasco chipotle for a bith of warmth and smoke.

Comment from steve
Time: June 15, 2012, 1:11 pm

Well, no, Pat…not £50 worth of BBQ sauce. I’m up to £33 just with saltines, relish and some Pepperidge Farm crap.

I am pretty sure that is what all those CARE packages were about back in the 1960’s. Do we even still do CARE packages and do they forward CARE packages to mustelids living in the UK?

If not, maybe those of us on this side of the Western Ocean can crate up some of the essentials for you, every few months and ship them over…..

Comment from Wolfus Aurelius
Time: June 15, 2012, 1:34 pm

All this discussion of grits reminds me of the early George Carlin routine:

“Ever have ham and eggs in the South? ‘What’s that white stuff down there?’

“‘Hell, them’s grits!’

“‘They’re movin’, man. . . .'”

Comment from Clifford Skridlow
Time: June 15, 2012, 2:03 pm

Stoaty – Give this a try. They ship.


Took the lad to the gun range north of Lockhart yeterday and almost stopped at Blacks. Not as good as the City Market in Luling, but a close second.

Comment from Redd
Time: June 15, 2012, 4:49 pm

I can see it already: Aunt Stoaty’s All American BBQ Sauce — Uncle Badger tested!

Comment from Some Vegetable
Time: June 15, 2012, 5:08 pm

How spicy does the average Brit Badger like his food? I sent some medium hot chili mix to a guy chap there to finish filling up a box of Alfa Romeo parts I was sending him… his impression was “HOT!, HOT! HOT!” .

On a similar note it took several years to convince Mrs. Lokki (who is Japanese) that jalapenos aren’t really unripened fruits of some garden devil’s tree.

Comment from J.S.Bridges
Time: June 15, 2012, 8:02 pm

Budweiser BBQ sauce? I ask you…

Being a true, dyed-in-the-fiber devotee of All Things BBQ In The Genyoowine Southland, as clearly and properly defined in the Eastern region of the Carolinas, I actually prefer the vinegar-an’-hotstuff BBQ top-dressings, mahself, but tastes do vary, so I know lots of folks (kinda sad, but true) go with the sweeter, tomato/brown sugar-based stuff…therefore:

I’d go with the Masterpiece – Open Pit’s o.k., but kind of lacks a certain…je ne sais qua, y’know?…maybe give that A&W or Dr. Pepper, both by the Jim Beam folks, a whirl as well. The Jim Beam sauce itsownself would be better, probably, but those Beam folks generally know what they’re about, and I see the Beam sauce itself is currently out of stock.

Masterpiece is about the best, on balance, of the bottled “American” sauces on offer with the linked site. If you ever have the opportunity, you might want to try the Sticky Fingers brand (mostly available in the Carolinas these days, though I’ve been told by my sister she can get it in Cincinnati, OH); it’s good enough that I’d put it about even with Masterpiece, maybe even a bit ahead on certain things (like chicken or turkey).

That’s quite an “expatriate-aimed” website those folks have, there.

Comment from Redd
Time: June 15, 2012, 9:16 pm

I like them all! nom nom nom nom

Comment from Nina
Time: June 15, 2012, 9:39 pm

My daughter complains that she can’t find good old Hebrew National dogs, or Dennison’s chili or dried pink beans, or a whole host of stuff we take for granted here…at not cheaply enough for her slim pocketbook.

Comment from Uncle Badger
Time: June 15, 2012, 10:16 pm

Hot is a bit of a macho thing here, too, Some Vegetable – but mostly with curry. Apparently we eat it a lot hotter than most Indians do, or so I’m told.

Comment from Some Vegetable
Time: June 15, 2012, 11:06 pm

Ahhhh, I’d forgotten the curry. Yes, as hot or hotter than anything a Texan would care to eat. I like well-spiced Indian food myself, but I have to admit that I don’t do the fire-eating bit for Tex-Mex or Indian food either. Guess I’m not macho enough… Hell, I don’t even own a pickup truck.

Comment from PatAZ
Time: June 15, 2012, 11:50 pm

I think it’s a good idea to let us know what you would like/need. As Steve said, perhaps a care package. Or how does that work with customs? Not sure if it would be worth it for you. I can’t believe the price of Saltines.

Comment from Christopher Taylor
Time: June 16, 2012, 12:06 am

It’ll behoove ya to care for your uvula!

Comment from Nobody
Time: June 16, 2012, 3:08 am

I prefer Cowboy Mike’s Red Hot Ricochet BBQ Sauce (Extra Bold). It’s so bold that it’s not fit for human consumption. In fact, there is no known antidote to Cowboy Mike’s Red Hot Ricochet BBQ Sauce.

You can see a clip on youtube.

Comment from Uncle Badger
Time: June 16, 2012, 10:54 am

Neither do I, SV – neither do I 😉

Comment from Can’t hark my cry
Time: June 17, 2012, 2:16 pm

Some Vegetable and Uncle Badger: I love highly spiced food–Indian, Tex-Mex, BBQ, whatever–but I’ve never quite understood the point of getting something so spice-hot you can’t taste and savor the rest of the spices, let alone the tase of the underlying meat or vegetables. I mean–why bother? Why not just limit your diet to eating raw scotch bonnet peppers?

Comment from Noelegy
Time: June 18, 2012, 5:54 pm

@Some Vegetable, I was born in Texas and lived here all of my life, and I do not own a cowboy hat, or cowboy boots. 🙂 I have in the past, but they do not form part of my current wardrobe.

Comment from Sigivald
Time: June 18, 2012, 7:56 pm

Stubb’s. That’s good sauce.

Comment from Uncle Al
Time: June 20, 2012, 9:16 pm


*looks up BBQ badger recipes*
Hmm…it seems they key is long marination and tenderizing through massage.

That’s quite good for Melinae Taxideinae but the massage part is particularly called for with Castor Canadensis or Castor fiber.

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