I've done the thing where we all pound on crabs with hammers. Dangerous and delicious.
I've done the thing where we all pound on crabs with hammers. Dangerous and delicious.
...and the milk's in me.
Rest assured, I will do a clam bake/shrimp boil/crawfish heaven one of these years.
Oh yes, it will be done.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Pork confit is awesome. That is all.
I think I'm gonna give this a try one of these days:
http://www.foodnetwork.com/recipes/t...ipe/index.html
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
You want one, don't you?
A premature death? No, no I don't. I've already had multiple Baconators in my life. I'm at risk.Quoting Ezee E (view post)
You want one, don't you?
The severed arm perfectly acquitted itself, because of the simplicity of its wishes and its total lack of doubt.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
I mean, that's no KFC Double Down, but I'd eat it.
My two week process of making pork confit pays off tonight. I am so excited and nervous.
I would like to attest to Scar's pork-butt smoking skills.
Pulled pork + cole slaw + BBQ sauce + a roll =
Those habanero pickles were awesome, too.
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
Yeah, that pork butt was some good shit. I slammed down four in about half an hour, then it was food coma central! Not even Nazi Zombies was enough to get me to move.
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Well, here are some images from out in the wild...
You want one, don't you?
MMmmmmm.... disgusting.
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
So gross. I wonder if they even ate that afterwards.
I had one today. I thought it was really good, actually. Hell I'm honestly surprised it's 540 calories.
You want one, don't you?
Last Five Films I've Seen (Out of 5)
The Boy, The Mole, The Fox and the Horse (Mackesy, 2022) 4.5
Puss In Boots: The Last Wish (Crawford, 2022) 4
Confess, Fletch (Mottola, 2022) 3.5
M3GAN (Johnstone, 2023) 3.5
Turning Red (Shi, 2022) 4.5
Tokyo Story (Ozu, 1953) 5
615 Film
Letterboxd
So this was amazing. It probably could have cooked initially for an hour more, but the flavor was spot on ridiculous. I want to eat this often, but my heart tells me that might be a bad idea.
Many veggie burgers are made with the help of a known neurotoxin. OH THE IRONING.
http://motherjones.com/blue-marble/2...ain-neurotoxin
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
FYI to all you Americans:
Dunkin Donuts is offering free doughtnuts on April 15th, TAX DAY. Also, Starbucks is offering free coffee to people who bring in their own travel mugs.
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
Unfortunately I don't know of any Dunkin' Donuts anywhere near my vicinity, and Starbucks coffee is too bitter for my tastes.
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Starbucks coffee tastes burned, agreed. I only buy their crap as a last resort.
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
So I have just discovered that in the absence of a deep fryer, Bisquick makes the best chicken tenders.
Recently Viewed:
Thor: The Dark World (2013) **½
The Counselor (2013) *½
Walden (1969) ***
A Hijacking (2012) ***½
Before Midnight (2013) ***
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The good news is I'm making three pies and a potato salad for a big family barbeque tomorrow, which makes it really feel like summer.
The bad news is that the big family barbeque has the whole family on edge, so I am trying to avoid them while still baking. Which is hard.
The good news is that they're all going to a baseball game today, which will get them out of my hair for several hours.
The bad news is that I'm trying to hide the fact that I'm making oatmeal pie, because I actually got yelled at for suggesting it. Yelled. At. I'm thirty years old. But they've never had it, so they have no idea that it is delicious, so I'm making it anyway. Plus French Silk pie and an apple pie, so it's not like I'm forcing them to eat oatmeal pie.
The good news is it looks like I might get my house in the next several weeks, which means I would no longer have to argue about pie.
...and the milk's in me.
Mara is there a way to make French silk pie without using raw egg yolks? I've made it before and it's delicious but some ppl are leary about the raw eggs.
The recipe I'm using asks for raw egg whites but no yolks. (The whites are heavily beaten, like meringue.) I've never used this recipe before, so we'll see how it goes.
...and the milk's in me.
I have a hankering for Italian, lets see some recipes.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Now my family's all cheery because they went to a baseball game, and I'm cranky because I spent seven hours in the kitchen. Payback time.
Everything looks really good, though. This may be my best potato salad yet.
...and the milk's in me.
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