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Quote from: 13chemicals
My exboyfriend would come over drunk and we'd have sex for hours.  I would have to put a "be back later" sign on my vagina after while.


Current Food Thoughts(Read 51440 times)
Re: Current Food Thoughts Reply #1350 on: November 04, 2015, 02:31:36 PM
I've heard that too ...
I've had squid ink before ...

I haven't died from either yet ...
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1351 on: November 13, 2015, 10:33:53 AM
I watched this series of episodes again; fucking psycho freaks:
http://www.kitchennightmaresblog.com/2013/05/us-season-6-amys-baking-company.html
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1352 on: November 14, 2015, 12:23:34 AM
Sounds like a soap opera, no thanks.

Never watch any of this type of show.
Even when I had access to network programing.
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1353 on: November 14, 2015, 12:25:47 PM
It's just a funny episode; she's batshit crazy ...
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1354 on: November 15, 2015, 08:59:24 PM
Guess there must be someone following all those restaurant, and cooking school/competition shows, there are a dam sight of them around.
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1355 on: November 20, 2015, 01:52:05 AM
I just follow the few ..
I've no time otherwise ...
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1356 on: November 26, 2015, 02:35:57 PM
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1357 on: November 26, 2015, 08:11:35 PM
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1358 on: March 22, 2018, 10:17:14 PM
Bananas are cool.
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1359 on: March 29, 2018, 05:57:09 PM
.... annnnnd here is the cue for McGirlver
(Don't let me down, baby!)
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1360 on: April 09, 2018, 10:24:46 PM
Thin sliced Tomatillios Are great on garlic chicken pizza's.
They are also good as a substitute for fried green tomatoes. Fry them the same way. Got to pick them carefully, the bigger ones are the best for this but if they are too well developed they become sort of pithy.   
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1361 on: April 10, 2018, 02:44:43 PM
I made two things over the course of the past two nights so my girl would have something good to
eat when she got home ... Also, I thought it would be a good idea to help clear out the freezer ....

1) Chicken Stew
Chicken stock
Chicken thighs
Carrots
Potatoes
Onion
Flour
Lightly spiced with Garlic, Italian Seasoning and Rosemary
Simple, but nice ...

Last night I made an Apple Infused BBQ Pork Loin
2) Pork loin (marinated in apple juice for 4 hours)
Apple Sauce
BBQ Sauce
Clove
Garlic
Two pinches of Cayenne Pepper (a slight hot to compliment the sweet)

Both were made in the slow cooker for about 6-7 hours ...
Simple, but good ...
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1362 on: April 30, 2018, 01:06:54 AM
Panko makes fried oysters to crunchy.
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1363 on: April 30, 2018, 08:58:32 AM
Panko is its own thing ...
I've found it's not good on/for everything ...
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1364 on: May 03, 2018, 02:41:10 PM
So what are the best methods for tenderizing steak?
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1365 on: May 04, 2018, 08:38:39 AM
I'm not a fan of meat tenderizer itself ...
I use a hammer ...

I know I preboil ribs before BBQing them ...

Hmmmm ....
Good question ....
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')



Re: Current Food Thoughts Reply #1366 on: May 07, 2018, 12:22:21 AM
A story.

I grew up next to a couple from texas. I worked with the old guy collecting cardboard from the local stores as a kid, he had an agreement with the stores and I was the dumpster monkey. LOL

But the point is one year at a much later date I made grilled steaks using what are called "coulotte steaks" They were about 1" inch thick and done standard over brickets. They were so melt in your mouth tender The old guy (who had no teeth) commented it was far better than anything his son in texas had ever prepared citing flat thin cardboard as an example.

So much for texas. LOL

>edit<
But I don't know why they turned out so well and haven't been able to reproduce the results exactly in the modern age.

Oh and they are often labeled Tri-Tip today though I'm not sure they are exactly the same.
« Last Edit: May 07, 2018, 01:06:31 AM by Tru »
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1367 on: May 07, 2018, 12:51:47 AM
Humm, I guess there is a slight amount of difference though without being a butcher it escapes me.

>>There is another steak called a Coulotte Steak which comes from the Sirloin Cap. To avoid undue confusion, we spell the Sirloin Cap steak “Coulotte” and the Tri-Tip Steak “Culotte.”<<

Yeah to avoid confusion.
From https://www.smartkitchen.com/resources/food/meat/beef/culotte-steaks

I Just know what it was called at the time, and it wasn't cheap, but oh so good...
« Last Edit: May 07, 2018, 01:36:38 AM by Tru »
And where were you while the cat was away, making like a mouse?



Re: Current Food Thoughts Reply #1368 on: May 08, 2018, 07:46:19 PM
I had dinner 7-bone steak that was tough as fuck ...
My friend made it at a different time and it was tits- tender ...

I should have asked him what he did ...
BOOYA, MOTHERFUCKER!!!

Quote from: bagman, 04-29-2002 04:35 PM
Haha I'm gonna get some punani soon ya fucks!

|)__/)
(='.'=) This is the signature bunny. He's hard-fucking-core!
('')_('')