Author Topic: Food and How you Cook/Eat it (2009-2012)  (Read 43694 times)

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Offline MarquisDeSade

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Re: Food and How you Cook/Eat it.
« Reply #1600: July 03, 2012, 07:57:51 AM »
Especially when one is used to farm animals

just because some of my exs have WASP's "A.N.I.M.A.L (freak like a Beast)" permensntly stuck in their heads doesn't mean I'm some barnyard commando there ICE.

Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1601: July 03, 2012, 04:14:16 PM »
Mental image of mds in a circular saw blade banana hammock.  Now who is still hungry? :lmao:

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #1602: July 03, 2012, 05:39:12 PM »
Mental image of mds in a circular saw blade banana hammock.  Now who is still hungry? :lmao:

I knew a couple of doods that got WASP tattoos back in the day. They had to eventually pay a lot of money to get that crap covered  proper.

Offline MarquisDeSade

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Re: Food and How you Cook/Eat it.
« Reply #1603: July 03, 2012, 10:25:13 PM »
I knew a couple of doods that got WASP tattoos back in the day. They had to eventually pay a lot of money to get that crap covered  proper.

A friend of mine never lived down getting that Earth Crisis tattoo when we'd do 40 hands.

Offline imref

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Re: Food and How you Cook/Eat it.
« Reply #1604: July 04, 2012, 12:11:19 AM »
we had white castle today, it wasn't as good as I remember 20 years ago when I was going there after a night of drinking.

Offline Terpfan76

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Re: Food and How you Cook/Eat it.
« Reply #1605: July 07, 2012, 08:37:41 PM »
Made a poor mans buffalo chicken dip today. I say that because I can only use certain ingrediants. I took two boneless chicken breasts and cooked them in a covered frying pan with about 3 tbsp of olive oil. After it was cooked, I put it in the food processer until it was somewhat finely chopped. Added about 3/4 of a bottle of Crystal Hot Sauce, some Habenero sauce and stirred in a tupperware container. Then added about 2 or 3 tbsp of bleu cheese dressing and mixed it up real well. I thought about adding some jalapenos, but decided not to over do it. I seasoned the chicken with some hot pepper flake, salt, pepper and spicey Montreal seasoning. Went easy on the salty stuff. Now I have something spicy to grub out on 1/4 cup at a time :lol:


Another week or two and I can have a couple salteens too...

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #1606: July 07, 2012, 09:47:44 PM »
Nobody eats salteens by choice...

Offline Terpfan76

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Re: Food and How you Cook/Eat it.
« Reply #1607: July 07, 2012, 09:55:54 PM »
Nobody eats salteens by choice...

I would if I could... Something crunchy would be amazing.

Online JCA-CrystalCity

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Re: Food and How you Cook/Eat it.
« Reply #1608: July 08, 2012, 03:39:57 PM »
Visited my dad from the 4th to today.  Ate at the Cheesecake Factory 4 times in 5 days.  :spaz:

Offline MarquisDeSade

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Re: Food and How you Cook/Eat it.
« Reply #1609: July 08, 2012, 03:49:13 PM »
Visited my dad from the 4th to today.  Ate at the Cheesecake Factory 4 times in 5 days.  :spaz:

:dagger: :poop:

Online Mathguy

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Re: Food and How you Cook/Eat it.
« Reply #1610: July 08, 2012, 03:53:15 PM »
So why didn't you tell him the 2 of you were trying someplace else ?

Visited my dad from the 4th to today.  Ate at the Cheesecake Factory 4 times in 5 days.  :spaz:


Offline 1995hoo

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Re: Food and How you Cook/Eat it.
« Reply #1611: July 08, 2012, 03:54:45 PM »
The other night I was trying to figure out something different to do with pork chops when I noticed that the McCormick "Grill Mates" brand Montreal Steak marinade packet suggests trying it with pork. So I did—threw a few pork chops in a plastic bag, mixed up the marinade, and put it in the refrigerator for around an hour or so. Came out really nicely (though the grill required a bit more attention than usual to prevent flare-ups between the oil in the marinade and the fat on the pork). Gonna have to try that again with a pork tenderloin.

Online JCA-CrystalCity

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Re: Food and How you Cook/Eat it.
« Reply #1612: July 08, 2012, 03:55:27 PM »
It's his favorite, and I want him to get the calories. 

Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #1613: July 09, 2012, 04:36:45 PM »
I have found the Montreal Steak Spicy Shake-On to be surprisingly good.

Offline tomterp

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Re: Food and How you Cook/Eat it.
« Reply #1614: July 09, 2012, 04:51:06 PM »
It's the time of year for chilled cantaloupe, great with a dollup of cottage cheese!

Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #1615: July 09, 2012, 05:09:06 PM »
Here are 2 very easy to make but delicious recipes, one from my Mom and the other from my MiL. My Mom's homemade Strawberry Ices are perfect for a hot summer day!

Strawberry Ices

3-4 cups strawberries (fresh/frozen)
3 tbsp. lemon juice
1 cup sugar
1 cup orange juice(with pulp)

Blend 1/2 the strawberries and the remaining ingredients in a blender until smooth. Stir in remaining berries. Freeze for 3 hours min.  Break up in chunks, then blend again until smooth. Refreeze. Slightly defrost to serve. I use a metal cake pan to make this. In a rush, I have skipped the 2nd refreeze and nobody but me noticed.



Dump Cake

1 can cherry pie filling
1 16 or 20 oz. can crushed pineapple
1 box yellow cake mix
1 cup chopped pecans
1 stick butter or marg. sliced over top

Mix all ingredients in a 12 x 9 pan. Bake at 350 for 1 hr.  to 1 hr. 15 minutes. Serve with vanilla ice cream




Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it.
« Reply #1616: July 09, 2012, 05:22:08 PM »
That just smacks of summer!
Here are 2 very easy to make but delicious recipes, one from my Mom and the other from my MiL. My Mom's homemade Strawberry Ices are perfect for a hot summer day!

Strawberry Ices

3-4 cups strawberries (fresh/frozen)
3 tbsp. lemon juice
1 cup sugar
1 cup orange juice(with pulp)

Blend 1/2 the strawberries and the remaining ingredients in a blender until smooth. Stir in remaining berries. Freeze for 3 hours min.  Break up in chunks, then blend again until smooth. Refreeze. Slightly defrost to serve. I use a metal cake pan to make this. In a rush, I have skipped the 2nd refreeze and nobody but me noticed.



Dump Cake

1 can cherry pie filling
1 16 or 20 oz. can crushed pineapple
1 box yellow cake mix
1 cup chopped pecans
1 stick butter or marg. sliced over top

Mix all ingredients in a 12 x 9 pan. Bake at 350 for 1 hr.  to 1 hr. 15 minutes. Serve with vanilla ice cream






Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it.
« Reply #1617: July 09, 2012, 05:28:03 PM »
Tonight's fun will be grilled pork tenderloin with crushed garlic and Indonesian sambal.  Never tried grilling with sambal, but it seems like it would be pretty good if brushed on towards the end (high sugar content for nice caramelisation to mellow out the chiles). 

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #1618: July 09, 2012, 06:20:09 PM »
dump cake is full of win!

Offline 1995hoo

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Re: Food and How you Cook/Eat it.
« Reply #1619: July 09, 2012, 10:47:23 PM »
dump cake is full of win!

The name gives me a bad mental image, however, as I can't help but picture a different sort of dump.

Offline imref

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Re: Food and How you Cook/Eat it.
« Reply #1620: July 09, 2012, 11:22:32 PM »
anyone have any good recipes for quinoa?

Online Mathguy

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Re: Food and How you Cook/Eat it.
« Reply #1621: July 10, 2012, 07:05:26 AM »
Cook in vegetable broth instead of water and add mushrooms, peppers, onions

anyone have any good recipes for quinoa?


Offline Terpfan76

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Re: Food and How you Cook/Eat it.
« Reply #1622: July 10, 2012, 08:26:44 AM »
dump cake is full of win!

My wife used to make that frequently for picnics and what not. I absolutely love it!

Offline Terpfan76

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Re: Food and How you Cook/Eat it.
« Reply #1623: July 10, 2012, 08:27:03 AM »
I have found the Montreal Steak Spicy Shake-On to be surprisingly good.

It's awesome isn't it?

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #1624: July 10, 2012, 12:57:09 PM »
Tonight's fun will be grilled pork tenderloin with crushed garlic and Indonesian sambal.  Never tried grilling with sambal, but it seems like it would be pretty good if brushed on towards the end (high sugar content for nice caramelisation to mellow out the chiles). 

Turned out absolutely wonderful. Had it with fresh corn and new potatoes. MMMmmmm.