kbobam

"Progressive" stuff, circa 1968! http://en.wikipedia....iles,_and_Fripp

For what it's worth, here's a recent link from Jabo Land. Not a whole lot said, but maybe a little worthwhile info in the link within the link. I was real impressed with these marbles, but as you'll see, not everyone agrees with me! http://anythinggoes43567.yuku.com/topic/2229/Jabo-AQUARIUS-CLASSIC-EXPERIMENTAL-RUN-2313#.UUDoVBzvsZk

Yes! Wasn't seeing the progression for some reason. And Fluffy just brought up a subject which allows me to show this Chihuahua neener I saw a few days ago but haven't had a good opportunity to post. ( :

Yep. From the point of the triangle to halfway along the width of the crust. Although in practice the point doesn't really fold, so your first bite is pretty much the same as if you were holding the slice flat. With New York pizza, the fold will partially crack the crust, and a drop of oil will appear there. It isn't dripping, just that one drop. Know that sounds crazy, but for some reason it's significant. ( :

Well you gotta like the kitten! But I think I may be in the 'I don't get it' category. Leaning toward thinking that the two frames are independent of each other, with each showing a potential response to a single moment in time. Which would be pretty hilarious. But I think it's that 'z' that's throwing me. Don't know if that makes a plural LOL or something else entirely. ( :

Hey Andrea! Still think your Blue Bee is about the greatest thing I've ever seen. But this marble is definitely spectacular, and what I'm thinking now in a broad sense is that something goes on in difficult economic times which has a way of intensifying the normal 'wheat from the chaff' price distinctions. So some marbles which fall slightly below a certain threshold of desirability wind up under-valued, and those above it can go through the roof. Even if this is a temporary condition, it certainly seems like a reliable 'indicator' that you have something pretty special. ( : Saw this post at Jabo Land today, which seemed to ask a similar 'what's up with this' sort of question. http://anythinggoes43567.yuku.com/topic/2183/JABO-prices-on-the-rise

Huh! I never thought about it, but definitely 'fold'. And of course the 'knife and fork' technique is just ridiculous. Never heard of pickled bologna, but it sounds interesting. ( :

Since it looks like this topic is continuing in the 'Your Thoughts?' thread, I'm hoping its okay to ask a 'side-track' question. Will do so in 'The Lounge'. ( :

That could definitely be disappointing, although sloppy joes aren't bad. I really like the idea of skipping the crust and making 'pizza salad'. As a variation. Still like the crust too. Have to confess to being one of those who can't understand ketchup on hotdogs. And I sort of admire those hotdog joints that won't serve it to you, but have a single ketchup dispenser all the way in the back on a shelf near the restrooms if you absolutely have to have it. Still, to each his own, and while Ann's logic makes perfect sense, and I'm sure even Dr. Spock would agree with it, I don't think the tomatoes sound nearly as bad as ketchup. In other things ketchup can be great. A buddy of mine who once had a Chinese take-out place told me that ketchup is used in sweet and sour sauce. I assumed that this was a cheap and efficient way to make the stuff, but not the right way. Wrong! Wasted a lot of time trying to make 'gourmet' sweet and sour. Ketchup is the way to go. The tamales (the real ones) are making me think of fish tacos. I'm thinking of putting the Baja peninsula on the 'list' as far as a place to go for these, but haven't done enough research yet. ( :

Ha! I only just noticed the 'fine print' at the bottom! So how about another 'regional' question? Was also told at one point that 'deep-dish pizza' is not universally loved by Chicago people, and that many of them never go out for it unless they have people from out of state visiting. As a sort of flip-side to this, as a born and bred New Yorker I'm fiercely loyal to our pizza, but don't think the hot dogs are that great. They're not bad, and we eat a lot of them, but I saw a show recently that described the Chicago hot dog in detail. They look amazing, and the super-green relish makes me smile every time I think of it. ( :

Oh man. The lobster and clams look too good. When I was a kid, my folks would cook one or the other of these on a semi-regular basis. Of course I thought they were yucky and would content myself with a grilled-cheese sandwich. I feel like a total idiot now. Ann, someone once told me that northern Florida is the actual edge of the real 'South', and that the rest of the state is kind of a thing unto itself. Is that accurate? ( :

I'm still looking forward to trying the boiled peanuts you mentioned way back when. Please let me know if there's a preferred Southern state for this. Also on the bucket list is going to Rhode Island to check out clam-cakes. ( :

Thanks for the responses! Do you think this means that the newer marbles will most likely wind up falling under the heading of "Classic II's"?

Dani has always had an eye for aesthetics that's second to none! It's always impressed me that regardless of whether a marble is highly 'desirable' and expensive, or pretty common and hardly worth her time in a business sense, if she's selling it, it's going to be one of the best you've ever seen. ( :

Hey Bocci! I have to ask a stupid question, and am only a little less embarrassed to ask it here instead of Jabo Land. What exactly is a 'Classic'? Never really thought about it, and guess I've been assuming that any Jabo that isn't from one of the 'special runs' is one.

Even at a distance, the red marbles come across well, so I'm sure the knowledgeable people around here will have some ideas for you soon. Really like the square board! A clean modern design that would look great anywhere. ( :

Awesome! Wet mints are okay, but I kinda like mibs with a little 'character'. ( :

It's a real beauty! Although you can't help being a perfectionist, the photos still make it clear that those colors sing! ( :

Ric had it right. Really wish I'd been in a position to bid on that one. (But still happy for Edna!) The other marble I remember seeing somewhere a long time ago was (I think) described as a 'Spiderman' or something similar. It had the same oxblood 'patch' on a deep sky-blue base. Other Marble Kings I'd seen with the same name had the same overall color scheme, but didn't have the extra nice oxblood. I assumed the fancy ones were older, but don't really know. That's why I'm curious about the time-frame of the Duffy/Edna marble. Thanks in advance and everyone have a great second half of the weekend, Bob ( :

Like it. Also really liked the Marble King you showed not too long ago that had what I'd call an 'oxblood patch'. Only seen a few of those, but never with the multiple colors. Any idea when they were making these? Thanks.

News of the internet's demise and the story behind it have been spreading like wildfire, and it has now become topic number one on most popular television programs. Including sit-coms, as seen here on the most recent 'How I Met Your Mother' episode. ( :

Definitely a fine looking burger, and far more deserving of the phrase "I'm Lovin' It" than you know where. Along with any other food people want to post, I'd be interested in seeing some regional stuff. Maybe along the lines of "Around here we have the best ____!" I'm from Maryland, so here's a crabcake. ( :

Isn't that outrageous? Thanks for the link! Never strayed from my beloved soda bottles before, but I just sorta liked the retro feel here. No idea if the green porcelain was meant to give a hint at a specific 'time frame' or if they were just winging it with whatever looked good. Definitely remember that style of lino for the floor from way back when. ( :

You read the title and you're here. So no 'sass' from you, young man or lady! This is a 'freeze' from a recent bleach commercial. There were multiple pictures of toilets, and the narration gave a different 'popular' name for 'the throne' with each image. Something struck me when this one flashed by, so I took a closer look. First off, the bottle (jug) has an old 'look'. Second, it certainly appears to be glass, which just doesn't happen anymore. And brown glass! Have no idea if bleach needs to be protected from sunlight, but ass-uming that this is so. Third, although the picture isn't high-res enough to tell, the wider/thicker bottle-top structure suggests that this is a cork 'topper', even though it sort of looks like a metal screw off cap here. If I can ever afford a therapist, I'll be sure to ask why I find things like this so interesting! ( :

That's blanking hilarious!