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Unread 05-12-2011, 08:02 PM   #26
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If I can nuke it, I can make it.

Amen brother!!
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Unread 05-12-2011, 08:03 PM   #27
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you don't even wanna know the shit that my girl cooks. It smells like death
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Unread 05-12-2011, 08:06 PM   #28
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you don't even wanna know the shit that my girl cooks. It smells like death
Road kill? Small dogs? Dung?


I can also handle a frozen pizza pretty well...
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Unread 05-12-2011, 08:12 PM   #29
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Road kill? Small dogs? Dung?


I can also handle a frozen pizza pretty well...
sha has eaten dog before among other things....
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Unread 05-12-2011, 08:26 PM   #30
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Originally Posted by Monkeywrench View Post
sha has eaten dog before among other things....
I'm sure we all have (or worse) and just didn't know it. McDonalds... Taco Bell... Hot Dogs... Take it from a Butcher's Son, there's lot of junk meat out there. :/
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Unread 05-12-2011, 08:33 PM   #31
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I'm sure we all have (or worse) and just didn't know it. McDonalds... Taco Bell... Hot Dogs... Take it from a Butcher's Son, there's lot of junk meat out there. :/
be carefull saying junk and meat in the same sentance. Eddie may get excited.
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Unread 05-12-2011, 11:10 PM   #32
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sha has eaten dog before among other things....
Those Asian ladyboys will eat anything. Ask Eddie.
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Unread 05-12-2011, 11:12 PM   #33
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Those Asian ladyboys will eat anything. Ask Eddie.
i'm afraid to ask him
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Unread 05-13-2011, 08:28 AM   #34
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Those Asian ladyboys will eat anything. Ask Eddie.
whoa whoa whoa...asian boys is MWs MO
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Unread 11-23-2011, 02:48 PM   #35
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Resurrection via tonight's and tomorrow's meals!

Tonight: Prime Rib Roast, potatoes, and mixed veggies.

Tomorrow: Duck fat and other seasonings basted turkey, cornbread dressing, green beans, squash, and roasted potatoes. I believe dessert is to be boiled custard.
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Unread 11-23-2011, 03:18 PM   #36
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had mehican tonight...go back to the top of the thread and you'll see why...

tomorrow...the typical stuff...Turkeys been brining since this morning and will continue until tomorrow morning...stuffing, yams, green bean cas, blah blah blah....can't wait!!...my fave meal of the year!
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Unread 11-23-2011, 03:27 PM   #37
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tonight, eating the wife, tomorrow the usual turkey day fare.
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Unread 08-22-2012, 10:42 AM   #38
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So I figured I'd bring this back with a standing rib roast, lobster mashed potatoes, and who gives a shit about the vegetable?
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Unread 08-22-2012, 11:05 AM   #39
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Sounds good! I'm about to hit up erberts and gerberts lol
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Unread 08-22-2012, 11:56 AM   #40
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Quote:
Originally Posted by XOC2008 View Post
So I figured I'd bring this back with a standing rib roast, lobster mashed potatoes, and who gives a shit about the vegetable?
Put that standing rib in a smoker...you'll never have a better piece of meat in yer mouth...sear it on 500 for a 1/2 hour then smoke it at about 200 till the internal temp gets to about 140-150...the flavor is out of this world...
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Unread 08-22-2012, 11:57 AM   #41
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Oh, also...I've got a pack of some good crawfish tail meat (pre-cooked)...

What should I do with it?
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Unread 08-22-2012, 12:11 PM   #42
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Quote:
Originally Posted by G.I.*EDDIE View Post
Oh, also...I've got a pack of some good crawfish tail meat (pre-cooked)...

What should I do with it?
Gumbo. Jambalaya. Etouffee.
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Unread 08-22-2012, 12:13 PM   #43
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Originally Posted by G.I.*EDDIE View Post
Oh, also...I've got a pack of some good crawfish tail meat (pre-cooked)...

What should I do with it?
Use it to catch real food.
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Unread 08-22-2012, 04:46 PM   #44
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Originally Posted by K-Tiger View Post
Use it to catch real food.


Had some extra crispy bacon and an egg over-easy for brekky this morning.
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Unread 08-22-2012, 05:22 PM   #45
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Quote:
Originally Posted by XOC2008 View Post
Gumbo. Jambalaya. Etouffee.
I was thinking something more creative...liiiiike, crab cakes with crawfish
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Unread 08-22-2012, 05:25 PM   #46
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Quote:
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I was thinking something more creative...liiiiike, crab cakes with crawfish
Fuck you! Gumbo and Jambalaya are far more creative than a lump of crab and crawfish and filler.
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Unread 08-22-2012, 05:29 PM   #47
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Lol...but I'm hungry nooooowwww...not hours from now
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Unread 08-22-2012, 05:31 PM   #48
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Ohh, so you meant EASY, not creative. You misspelled it.
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Unread 08-22-2012, 05:34 PM   #49
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No no no no no...I meant FAST!...easy just goes with it...wait, are we talking about chicks or food now?
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Unread 08-22-2012, 06:04 PM   #50
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I posted this last year in another forum I used to frequent. Maybe some of you might find it useful:

Simplified Paella Recipe

This is my streamlined version of the classic Spanish rice dish.

I've used chicken pieces here, but you can also use diced pork instead of (or together with) the chicken. For seafood paella, you can use marinara mix, chopped crab, and mussels in their shells.

A paella pan is not absolutely necessary - any large skillet will do, as long as it can be put in the oven.

Procedure:

1) Pre-boil the chicken pieces in enough water to cover it, with 2 tablespoons of salt, until chicken is 2/3 cooked. Keep the resulting broth/stock. Preheat your oven to 200 degrees.

2) Chop up a medium-sized onion, and slice (and seed) a small red capsicum.


3) In a small bowl, combine a pinch of saffron and a pinch of powdered turmeric. You can also use saffron powder - just remember that a little goes a long way.


Add 1/2 cup near-boiling water to dissolve the turmeric and allow the saffron to steep.


4) Sautee onion in 2 tablespoons of extra virgin olive oil over medium heat.


When onion is soft and translucent, add your chicken.


5) When chicken is lightly seared, add the saffron/turmeric liquid and stir.


6) Add 3 cups uncooked short- or medium-grain rice.


Add enough stock from your chicken pot, and boiling water, to cover the rice. The proportion of the water depends on how salty your stock is. Turn the heat up a little, if necessary.


7) Stir occasionally. As the rice absorbs the liquid, top up with more stock/water as needed, a cup at a time (not too much though).


8) Thaw a handful of frozen peas (I used the saffron bowl to infuse the peas with a bit of flavour)


9) When the rice is about half-cooked, add the capsicum and peas.


Stir it through. Correct seasoning (salt & pepper) as you do so.


10) When most of the liquid has been absorbed, and the rice is nearly done, put the entire pan in the oven. Bake uncovered for 15-20 minutes.


11) The rice on top should be a bit crusty yet moist, and fluffy and soft inside. Don't worry if the rice at the bottom is burnt, this part is the most flavourful.


12) Add a few drops of your favourite hot sauce (I love Tabasco) and enjoy. Serves 3-4.
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Last edited by Fled74; 08-22-2012 at 06:41 PM.
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