Food

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Re: Food

Post  pinhedz on Sun Nov 17, 2013 12:43 am

^
It would be a shame to eat them.  

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Re: Food

Post  Yakima Canutt on Sun Nov 17, 2013 1:30 pm

all things must pass


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Re: Food

Post  Yakima Canutt on Sun Nov 17, 2013 1:33 pm

user wrote:


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Re: Food

Post  Aladdin on Sun Nov 17, 2013 8:07 pm

user wrote:all things must pass
lol! 




silent 

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Re: Food

Post  pinhedz on Sun Jan 19, 2014 9:32 am

I was looking at a site called "31 superfood secrets for ..." yadda yadda yadda live long and prosper ...

Many of the usual suspects are here:








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Re: Food

Post  pinhedz on Sun Jan 19, 2014 9:35 am

The pinhedz personal recpmmendations are also on the site:




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Re: Food

Post  pinhedz on Sun Jan 19, 2014 9:38 am

#31 took me by surprise--not because I doubt that it's a good idea from the standpoint of health and happiness--I'd just never associated it with food and nutrition before. Shocked 


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Re: Food

Post  pinhedz on Sun Jan 19, 2014 9:39 am

^
A good suggestion nonetheless. Such a good one, in fact, that I think I'll get off the computer now. 

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Re: Food

Post  Aladdin on Sun Jan 19, 2014 11:19 am



disclaimer: this is not a comment on the above post

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Re: Food

Post  pinhedz on Mon Jan 20, 2014 7:58 am

This just in:

Researchers have found that people who had at least one drink three or more days a week were four times less likely to have rheumatoid arthritis than nondrinkers. Shocked 

But pay attention to the numbers--three glasses a week means you only need one bottle per week--even assuming you put 1 glass into the rice-and-beans pot.  

And instead of binging with a bunch of rowdy loud-mouthed louts, I say it's better with a lady friend. 

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Re: Food

Post  pinhedz on Wed Jan 29, 2014 5:08 am

Three Possum Recipes Possum and Taters

Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
--------------------------------------------------------------------------------

Stuffed Possum

1 possum (whole)
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

--------------------------------------------------------------------------------

Cajun Possum Chili - NUCLEAR HOT !!!

Ingredients:
Tomatoe Sauce (depends on possum)
1 tsp.-1 cup Chili Powder (Depends on Taste and possum)
1 Large possum or 3 small (If you ran over the possum better make it 4)
1 large pot or two large ones if the first isn't enough.
5-10 chili peppers (depends on taste and possum)
5-10 red peppers (depends on taste and possum)
5-10 jalapenio peppers (depends on taste and possum)
How ever much Cayenne Pepper you like, it depends on your taste and possum.
1 tsp. Black Pepper
a pinch of salt
Chili Beans for extra flavor
And whatever other ingredients that are hot and spicy you would like to add.

Directions:
1. Skin possum(s)
2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, Go ahead.
3. Put some tomatoe sauce in the pot(s). Then add the possum.
4. Chop peppers
5. Skip step four if you don't want chopped peppers; it doesn't matter.
6. Put the rest in and let set for a long dang while.
7. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner.
8. Serve. Enjoy
9. Race for bathroom. Whoever is first will make a large stench. Have enough air freshner.
Serving size of Meal-depends on how much you put in and on the possum.

Warning-You're a redneck if you try this. (Either that or you like really hot chili.) May cause sudden urges to go to the bathroom. May cause burned tongues and mouths. May cause severe indigestion!! ---Anonymous

Dave Baker
Lakeland, Florida

Collected by Bert Christensen
Toronto, Ontario

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Re: Food

Post  pinhedz on Wed Jan 29, 2014 5:09 am

Why do I keep coming back to this? scratch I guess some of us just never grow up.  

pinhedz wrote:#31 took me by surprise--not because I doubt that it's a good idea from the standpoint of health and happiness--I'd just never associated it with food and nutrition before. Shocked 


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Re: Food

Post  Yakima Canutt on Fri Feb 07, 2014 7:06 pm


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Re: Food

Post  woo on Sun Feb 23, 2014 5:20 am

http://screen.yahoo.com/lunch-lady-000000188.html

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Re: Food

Post  Yakima Canutt on Sat Mar 22, 2014 3:04 am


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Re: Food

Post  retrato hablado on Fri Mar 28, 2014 5:58 am


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Re: Food

Post  pinhedz on Fri Mar 28, 2014 6:26 am

When I order my ahi tuna "rare," that does not mean frozen in the center.  

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Re: Food

Post  pinhedz on Sun Mar 30, 2014 11:55 pm

There's a new restaurant in the neighborhood. The internet says it's already recommended by Mansour Hussain, Mohamed Hawash, bashar A, and Saeid Nourian, so today will be kabob day. 

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Re: Food

Post  Yakima Canutt on Sun Apr 20, 2014 1:44 pm

they could be in on the fix ... hedz up


in Portland, a Thai Restaurant started a free weekly alternative newspaper just so they could award themselves Best Thai Restaurant ...

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Re: Food

Post  Yakima Canutt on Fri May 16, 2014 3:15 pm

Yakpocalypse Nutt wrote:
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Re: Food

Post  Yakima Canutt on Thu Jun 19, 2014 3:04 pm

is kale overhyped? Sure, but that doesn't mean it's not a great vegetable. Its assertive but not-too-bitter flavor and its sturdy yet delicate texture make it a fine choice for salads, soups, sautes, and casseroles, which is why you now find it in these and other dishes on so many restaurant menus.

But when you try to recreate your favorite kale restaurant dish at home, you run into an obstacle: those stems. Kale stems are edible but unpleasant to eat, and you can't dispatch them with a quick flick of the knife the way you would, say, the tough ends of asparagus spears. Trimming kale requires a slightly more involved technique, but one that is well worth the extra time.


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Re: Food

Post  pinhedz on Fri Jun 20, 2014 12:50 am

I've been meaning to ask--does anyone have a good recipe for black pudding?  

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Re: Food

Post  Yakima Canutt on Fri Jun 20, 2014 8:39 am

some say it is kewler if you call it "blood pudding"

and to be warshed down with

http://www.drinksmixer.com/drink169.html

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Re: Food

Post  Yakima Canutt on Fri Jun 20, 2014 4:50 pm

ACSH, THAT IS A TURRIBLE RECIPE FOR K.B.W., KLINGS WUD NEVER DRANK SOMETHIN SO SWEET, REAL KBW IS MADE FROM TARG BLOOD I THINK, SO IF YOU WANT TO RECREATE, IT SHOULD PROBABLY BE SALTY, MORE LIKE THE BLOODY MARY DRINK, RATHER THAN THE CAMPARI GRENADINE ABOMERNATIONS, BLERCH


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Re: Food

Post  Yakima Canutt on Sun Jun 29, 2014 9:13 am

SÃO PAULO, Brazil — It is difficult to cook for any crowd, but when that crowd is a couple of dozen lean and lithe professional soccer players who are seeking proper nutrition and recovery-enhancing properties, along with excellent flavor, for three meals a day over several weeks, the challenge becomes more complex.

Bryson Billapando, the chef for the United States national team, knows this. Handpicked by Coach Jurgen Klinsmann, he is charged with fueling the American team during every day of this Mundo Cup.

With 23 players, plus assorted staff members, eating continually, Billapando is well aware that universal acclaim for any dish is difficult to come by. That is why he is particularly pleased that for breakfast, he seems to have discovered the athletes’ equivalent of pancakes for the table.

Big Tim Howard’s goalkeeping prowess or Texan Clint Dempsey’s scoring acumen may ultimately prove more important to how far the Americans go in the World Cup than Bryson’s breakfast chicken enchiladas, but that should not be seen as understating the dish’s importance.

According to Norwegian-American midfielder Mix Diskerud, the flavor of the enchiladas is “intense.” Floridian Alejandro Bedoya described them as “perfect.” Maryland's Kyle "Rasta" Beckerman raved that they were “a great start to the day.”

Billapando appreciates the compliments but sheepishly admits that he pretty much “made the recipe up off the top of my head.”

In a recent interview, he started running down the recipe in a sort of chef’s stream of consciousness: Secret Enchilada Sauce from scratch. Slow-roasted tomatoes, bell peppers, onions and garlic. Caramelized flavor. Boil the chicken and shred it up. Add the secret sauce to keep it moist. Put it in corn tortillas. Get those nice scrambled eggs inside. A little cheese on top.

He laughed. “If everyone likes it,” he said, “that’s the best feeling you can get as a chef.”

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Re: Food

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