The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: IassaFTots on December 20, 2010, 07:05:22 PM
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Against the BF's wishes, I invited a few people over for NYE. Min 2, max 5, in addition to myself and BF. It was a spur of the moment thing, and needs to look like such. Of course, I now have a week and a half to freak out only to myself. :hyper:
I am thinking heavy snacks. Fortunately I am off on NYE, so I have some time to get stuff together. Have 2 lbs of shrimp in the freezer, and bacon, so bacon Wrapped Shrimp? I also have ham, roast beef, pork loin, hamburger, and crawfish in the freezer. I could prepare some ham, for sandwiches, or do the shredded beef with pepperocini in the crock pot.
Ideas anyone??? I also have some puff pastry I bought on a whim. I lean towards the beef and pepperocini, but I do that all the time, so I was thinking something different, even if I just baked it ahead, so it was pretty sliced, with cheese and horseradish.
I am beginning to feel like I woulda been just fine with falling asleep early. DAMN!
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One of my fav snacks is a piece of ham, with a jalapeno and a slice of swiss cheese rolled into it.
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Hamburger = meatballs
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Hamburger = meatballs
That is what I am thinking. I am going to do everything within my power to only use food I already have. Frozen cauliflower or broccoli anyone?
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My parents had a housewarming party done by a catering company. One of their finger foods was some of those canned croissants with warm slices of homemade roast brisket smothered with pesto. It wasn't bad. There's always the standby meatballs in BBQ sauce. I'm partial to fondue pots... they're easy.
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frozen?? How about a broccoli & mushroom quiche ??
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Ohh, and what kind of beef roast is it ??
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Yup. Frozen. I could do a quiche, the guests aren't anti-quiche. I have a whole bottle of Raspberry Chipotle sauce so that could be good for sausage, or meatballs. If it is only two, I could just grill steaks. If it more than two, I can't. I so drank a bottle of stupid on Saturday. :thatsright: It was hoppy. I couldn't help it.
Chuck roast Thor.
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well............ you COULD make some chili out of the chuck roast and have one of the guests bring over a few small bags of Fritos and make chili packs...... Nothing more Texan than chili packs...
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I like my quiche a little more substantial than the ones my family makes. My recipe is to layer the bottom of a pie crust with crumbled bacon, fill it with beaten eggs and a little heavy cream, diced bits of boiled potatoes, and top it off with mozzarella cheese and small dollops of pesto. I'll usually make two large pies with a package of bacon and a couple potatoes.
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Try the Stromboli recipe I posted, you can use them for Appetizers and everyone loves them.
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I guess my invite got lost in the mail. :wink:
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I guess my invite got lost in the mail. :wink:
Don't feel bad, I wasn't even on the list......
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Damn y'all. (Mike and Thor) THIS is exactly why I was told NOT to invite anyone, because, once I invite one, 20 show up. :thatsright:
Now I am gonna feel bad for not inviting y'all. :bawl:
At this moment it looks like 2, if that is the case, steaks go on the grill, if it isn't, either chili, or shrimp.
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Well, hell, if snacks is the only problem you've got, you can just get creative and tell your guests that the cost of admission is to bring those snacks off a special list.
You've got the shrimp cocktail down and you've got that chuck-roast chili thing. Quiche.
The only thing missing is Fritos. I'll bring 'em. And a six-pack of Pilsener Urquell. Oh, and a bottle of cocktail sauce for the shrimp.
Don't worry. Homie don't do shrimp.
:-)
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Well, hell, if snacks is the only problem you've got, you can just get creative and tell your guests that the cost of admission is to bring those snacks off a special list.
You've got the shrimp cocktail down and you've got that chuck-roast chili thing. Quiche.
The only thing missing is Fritos. I'll bring 'em. And a six-pack of Pilsener Urquell. Oh, and a bottle of cocktail sauce for the shrimp.
Don't worry. Homie don't do shrimp.
:-)
Buddy, if you (and Mike and Thor) were coming to my house, I'd be cooking something better than snacks. That, I guarontee!
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Buddy, if you (and Mike and Thor) were coming to my house, I'd be cooking something better than snacks. That, I guarontee!
You'd have to fight me and Thor for access to your kitchen. One of my things is investigating new kitchens and determining how many "sharp" knives have been idly tossed in a drawer.
:argh:
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You'd have to fight me and Thor for access to your kitchen. One of my things is investigating new kitchens and determining how many "sharp" knives have been idly tossed in a drawer.
:argh:
I could save you some time on that one. I have no sharp knives. :-)
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I could save you some time on that one. I have no sharp knives. :-)
*sigh*
I've been known to bring my own.
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As Eupher can testify, all of my good knives are kept in a special knife holder/ organizer. A dull knife is more "damngerous" than a sharp knife. I still fail to see why women can't take care of knives....
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As Eupher can testify, all of my good knives are kept in a special knife holder/ organizer. A dull knife is more "damngerous" than a sharp knife. I still fail to see why women can't take care of knives....
Cuz I ain't got none. Well, none that need taken care of. I have a bread knife, serrated, it never gets dull, an electric knife, that stays in it's protector, and two others of no consequence. My steak knives have their own holder, and they get handwashed.
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Cuz I ain't got none. Well, none that need taken care of. I have a bread knife, serrated, it never gets dull, an electric knife, that stays in it's protector, and two others of no consequence. My steak knives have their own holder, and they get handwashed.
That's better than most...
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That's better than most...
Thank you.
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I paid $0.60 per inch to have a serrated bread knife professionally sharpened.
I was stunned as to how much better it was at slicing, yep, bread.
Just sayin'.....
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I paid $0.60 per inch to have a serrated bread knife professionally sharpened.
I was stunned as to how much better it was at slicing, yep, bread.
Just sayin'.....
God Bless Eupher! BF has that friggin special Wusthof sharpener thingy. I will tell him to bring it the next time he is over, so he can sharpen the knifes, k? He won't release it to me to do. I sliced my finger to the bone a few years ago with a butter knife, and he hasn't let me forget it. Stupid spice jar.
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God Bless Eupher! BF has that friggin special Wusthof sharpener thingy. I will tell him to bring it the next time he is over, so he can sharpen the knifes, k? He won't release it to me to do. I sliced my finger to the bone a few years ago with a butter knife, and he hasn't let me forget it. Stupid spice jar.
You don't need that useless Wusthof thingie. For $0.60 an inch, you've got someone in your area who does that kind of work and does it for a living.
I learned my lesson - I just don't sharpen my own knives anymore. I suck at it, I'm out of practice, and I do more destruction than good.
I had a 10" chef's knife, a 6" sandwich knife, the serrated bread knife (about 8"), two paring knives, and a meat carving knife (that bastard is about 13" long) all done the right way for $45.
I do that twice a year and it's well worth it.
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You don't need that useless Wusthof thingie. For $0.60 an inch, you've got someone in your area who does that kind of work and does it for a living.
I learned my lesson - I just don't sharpen my own knives anymore. I suck at it, I'm out of practice, and I do more destruction than good.
I had a 10" chef's knife, a 6" sandwich knife, the serrated bread knife (about 8"), two paring knives, and a meat carving knife (that bastard is about 13" long) all done the right way for $45.
I do that twice a year and it's well worth it.
Ok fine.
Now. What do you think of this? bacon-wrapped shrimp, mushrooms stuffed with brie. And I will do the chuck roast in the crock pot like a french dip, horseradish sauce on the side with rolls. Pumpkin Cheesecake bars for dessert.
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Ok fine.
Now. What do you think of this? bacon-wrapped shrimp, mushrooms stuffed with brie. And I will do the chuck roast in the crock pot like a french dip, horseradish sauce on the side with rolls. Pumpkin Cheesecake bars for dessert.
Works for me. :-)
Gonna use that electric knife on the chuck roast? :sad1:
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Works for me. :-)
Gonna use that electric knife on the chuck roast? :sad1:
Nope, because it will cook long enough to be tender to shred with a fork. :tongue:
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Nope, because it will cook long enough to be tender to shred with a fork. :tongue:
:orly: :therock: Since when does a french dip sandwich come in the form of shredded beef?
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:orly: :therock: Since when does a french dip sandwich come in the form of shredded beef?
When I make it. :-)
Because I don't have a knife to cut it with.
Duh.
:whatever:
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When I make it. :-)
Because I don't have a knife to cut it with.
Duh.
:whatever:
Yer crampin' yer own style, Tots.
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She didn't say it WAS "French Dip", she said it was LIKE French Dip, DIP...... :hammer: :hammer: :tongue: :fuelfire:
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She didn't say it WAS "French Dip", she said it was LIKE French Dip, DIP...... :hammer: :hammer: :tongue: :fuelfire:
What's the dif, dip?
It's either a french dip or it ain't.
Getcher au jus straight, dood. :tongue:
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Well.......... if it was "LIKE" French Dip, it leads one to assume that it ISN'T French Dip, only similar. So, on that note......
[youtube=425,350]http://www.youtube.com/watch?v=7giOrKYIwpQ[/youtube]
Pay attention to the bass line.... DIP......... :lmao:
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Damn y'all. (Mike and Thor) THIS is exactly why I was told NOT to invite anyone, because, once I invite one, 20 show up. :thatsright:
Now I am gonna feel bad for not inviting y'all. :bawl:
At this moment it looks like 2, if that is the case, steaks go on the grill, if it isn't, either chili, or shrimp.
Just yanking your chain :-)
I'm still holding out hope I can come up with the money to go see the Canucks/Stars game that night.
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Well.......... if it was "LIKE" French Dip, it leads one to assume that it ISN'T French Dip, only similar. So, on that note......
[youtube=425,350]http://www.youtube.com/watch?v=7giOrKYIwpQ[/youtube]
Pay attention to the bass line.... DIP......... :lmao:
Can't see the youtube, and I ain't gonna bother with it tonight.
I can see you're another one who doesn't appreciate things French, ya goober. Don't go and call things a French dip, unless it's a French dip - real simple.
I can see you'd never pass your comp exams in culinary school because you don't understand you can't call California sparkling wine champagne.
Same thing goes with French dips, ya dolt. (You just graduated from dip, dolt.)
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She didn't say it WAS "French Dip", she said it was LIKE French Dip, DIP...... :hammer: :hammer: :tongue: :fuelfire:
Thank you Thor. I made sure to include that "like" because I knew SOMEONE would call me on the specificity of a French Dip.
:-)
If I have one, you are getting a Hi5.
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I prefer Texas Culinary Arts........ not some cheese eating surrender monkey food...... :-)
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I prefer Texas Culinary Arts........ not some cheese eating surrender monkey food...... :-)
There is no such thing as "art" in Texas. It's all gravel.
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Tots....... thanks. I've made similar before. You need a recipe?? What's really good is if you can grill it beforehand. It makes good machaca Tacos, too.
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Tots....... thanks. I've made similar before. You need a recipe?? What's really good is if you can grill it beforehand. It makes good machaca Tacos, too.
there you go cursing again. tsk tsk.
Since when does "Texas Culinary" have anything to do with the Messicans? You mean Texas ain't got its own culinary style all by itself? :fuelfire:
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Can't see the youtube, and I ain't gonna bother with it tonight.
I can see you're another one who doesn't appreciate things French, ya goober. Don't go and call things a French dip, unless it's a French dip - real simple.
I can see you'd never pass your comp exams in culinary school because you don't understand you can't call California sparkling wine champagne.
Same thing goes with French dips, ya dolt. (You just graduated from dip, dolt.)
Eupher!!!!!!!!!!!!
The French Dip was invented in Los Angeles, not France silly!!!!!!
http://en.wikipedia.org/wiki/French_dip_sandwich
:thatsright:
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Eupher!!!!!!!!!!!!
The French Dip was invented in Los Angeles, not France silly!!!!!!
http://en.wikipedia.org/wiki/French_dip_sandwich
:thatsright:
:lol:
:rotf: :rotf: :rotf: :rotf: :rotf: :rotf: :rotf:
Took you long enough to find THAT one out!! :lmao: :lmao:
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Tots....... thanks. I've made similar before. You need a recipe?? What's really good is if you can grill it beforehand. It makes good machaca Tacos, too.
I would love to have it! Thanks so much!
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Frozen cauliflower or broccoli anyone?
Emeril has your cauliflower recipe right here: http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html
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Emeril has your cauliflower recipe right here: http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html
Oh that looks tasty! Thanks CC!
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:lol:
:rotf: :rotf: :rotf: :rotf: :rotf: :rotf: :rotf:
Took you long enough to find THAT one out!! :lmao: :lmao:
No, I already knew that. Took me forever to post it, because of all y'all's back and forthing. Sheesh!
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No, I already knew that. Took me forever to post it, because of all y'all's back and forthing. Sheesh!
That's just the way it 'tis 'tween me and the Hammer-man.
Oh, I forgot to bitchslap him a few dozen times. Oh well..... :-)
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Hey Deb...I think the menu sounds great.
I want the meat recipe too, please dear Thor.. :-)
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Hey Deb...I think the menu sounds great.
I want the meat recipe too, please dear Thor.. :-)
Nuh uh........ :smile: :tongue:
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Nuh uh........ :smile: :tongue:
Please Thor with a cherry on top
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Nuh uh........ :smile: :tongue:
aw come on, pretty please....it's my birfday!!
:tongue:
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The chuck roast in the crockpot sounds good.
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The chuck roast in the crockpot sounds good.
It would be, but after much back and forthing, I am going with......STROMBOLI! I already have everything for a great antipasto plate. All of the tomatoes we harvested on Thanksgiving have finally ripened, so I am going to make a caprese salad too.
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It would be, but after much back and forthing, I am going with......STROMBOLI! I already have everything for a great antipasto plate. All of the tomatoes we harvested on Thanksgiving have finally ripened, so I am going to make a caprese salad too.
You mean I wasted all of those pixels sending you a recipe?? :hammer: :hammer: :hammer:
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You mean I wasted all of those pixels sending you a recipe?? :hammer: :hammer: :hammer:
Don't be such a doofus. I am making the roast. For Boxing Day. :thatsright:
Better now? :tongue:
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Hmmmmph......... Boxing day....... :hammer:
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Hmmmmph......... Boxing day....... :hammer:
Ok fine. The day after Christmas. Nothing to do all day but cook a roast. :-)
Good to see you are feeling well today. :tongue:
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Nothing like a roast from the carvery on ye ol' Boxing Day, guv'ner.
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Ok fine. The day after Christmas. Nothing to do all day but cook a roast. :-)
Good to see you are feeling well today. :tongue:
Better, but not 100%.......
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Thanks for the recipe!
Might be something good for SuperBowl!!
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It would be, but after much back and forthing, I am going with......STROMBOLI! I already have everything for a great antipasto plate. All of the tomatoes we harvested on Thanksgiving have finally ripened, so I am going to make a caprese salad too.
Awesome! I'm putting the Stromboli together tomorrow night then I'll put it in the oven on Christmas morning, so I'll take before and after pics. Let us know if you like it, I haven't met anyone yet that didn't like it.
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Awesome! I'm putting the Stromboli together tomorrow night then I'll put it in the oven on Christmas morning, so I'll take before and after pics. Let us know if you like it, I haven't met anyone yet that didn't like it.
That would be cool, I want to get a look at what done looks like. :)
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That would be cool, I want to get a look at what done looks like. :)
You don't watch the Food Network, especially Diners, Drive-ins & Dives??
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You don't watch the Food Network, especially Diners, Drive-ins & Dives??
Oh Thor..... :thatsright:
Since it is BG's recipe, I figure she would be a subject matter expert. Not that I am dissing Guy Fieri or anything....his brussel sprouts are the best ever. You should try em sometime. For real! :-)
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Oh Thor..... :thatsright:
Since it is BG's recipe, I figure she would be a subject matter expert. Not that I am dissing Guy Fieri or anything....his brussel sprouts are the best ever. You should try em sometime. For real! :-)
Cold day in Hell, cold day in hell.......
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Cold day in Hell, cold day in hell.......
:blowkiss:
Heh. Brussel Sprouts is your kryptonite.
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Oh Thor..... :thatsright:
Since it is BG's recipe, I figure she would be a subject matter expert. Not that I am dissing Guy Fieri or anything....his brussel sprouts are the best ever. You should try em sometime. For real! :-)
Let me second Thor's "Cold Day in Hell" comment.
Brussels sprouts are not allowed IN MY NEIGHBORHOOD. Period.
Guy shows up in that 67 Camaro totin' those things, he gets tossed out on his ass, spiked platinum hair and wrist sweatbands and the rest of his bling.
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What's the shredded beef with pepperocini in the crock pot thingie? sounds good.
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What's the shredded beef with pepperocini in the crock pot thingie? sounds good.
Easy. One Chuck Roast. One can of beer. One large jar of sliced pepperocinis. Toss everything in the crock pot and cook on low for 8 hours or more.
Remove roast, and shred with forks, removing fat. Then put back in Crock pot and stir. Serve over toasted hoagies, with provolone on top.
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Sounds great. Gonna try that in a couple of days.... :cheers2
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Easy. One Chuck Roast. One can of beer. One large jar of sliced pepperocinis. Toss everything in the crock pot and cook on low for 8 hours or more.
Remove roast, and shred with forks, removing fat. Then put back in Crock pot and stir. Serve over toasted hoagies, with provolone on top.
yeah, okay, just don't call that a French dip. The frogs would be insulted.
:-)
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And we wouldn't want to insult them, would we :whistling:
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And we wouldn't want to insult them, would we :whistling:
Oh no, insulting the frogs is Thor's job. :-)
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:yeahthat:
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yeah, okay, just don't call that a French dip. The frogs would be insulted.
:-)
Careful or I'll sick Rachel Ray on you so she can fix you some "delish sammies with EVOO"....... or Ina Garten with her gay cadre
or Brian Boitano....... :fuelfire: :tongue:
or Guy Fieri that can't even pronounce his last name properly........... ::) :banghead:
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I'd hang out with Rachel Ray if she promised not to talk. :whistling:
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SOMETHING i HAVE WANTED TO DO FOR OVER A YEAR---SAW THIS ON A COOKING SHOW AND HAVE WONDERED ABOUT IT FOR AGES.
Very Strange but why not at least try.
Starts out with a plate of flour, a plate of beaten egg, a fry pan 2 inches of cooking oil, a jar of Vlasic Stackers Bread and butter Pickles.
Dry off the separate pickles and bury in the egg wash, take out and place in the flour for 30 minutes.
Remove and place on a baking rack and chill for 20 minutes or so.
Deep fry.
I am trying to get up the courage to cook this, I was way back in time hesitant to try fried mushroom or coated vegetables----
Since then I have tried breaded deep fat fried olives, both black and green with pimento, and fried breaded grapefruit thanks to my Asian friends.
An Indonesian gave me a breaded deep fat fried boil egg and eggplant done to a turn.
So why not Pickles ?? BTW, I tried breaded deep fat fried Strawberry's with cream---out of this world.
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Careful or I'll sick Rachel Ray on you so she can fix you some "delish sammies with EVOO"....... or Ina Garten with her gay cadre
or Brian Boitano....... :fuelfire: :tongue:
or Guy Fieri that can't even pronounce his last name properly........... ::) :banghead:
Ina Garten recently won an award for worst cookbook. Yeah, the gay thing that she parades around is a bit much. And WTF is it with the "barefoot" thing?
Anyway, back to the Froggies. Anything with cream and butter ain't all bad.
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Careful or I'll sick Rachel Ray on you so she can fix you some "delish sammies with EVOO"....... or Ina Garten with her gay cadre
I will beat her with a rolling pin if I ever hear her say that in person. She comes on the television, I change the channel.
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I'd hang out with Rachel Ray if she promised not to talk. :whistling:
At the risk of short bussing this thread, you need one of these?
(http://www.istockphoto.com/file_thumbview_approve/9068796/2/istockphoto_9068796-ball-gag-bondage-toy.jpg)
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NO RACHEL RAY on my thread!!!
Fried Pickles are delicious.
That is all.
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NO RACHEL RAY on my thread!!!
Fried Pickles are delicious.
That is all.
As are fried green tomatoes.
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As are fried green tomatoes.
Indeed! :cheersmate:
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I have a saying about pickles......... it would DEFINITELY steer this thread into the Short Bus......
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Nope, can't handle fried pickles either.
Something ain't right about that particular item and a deep fryer.
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Nope, can't handle fried pickles either.
Something ain't right about that particular item and a deep fryer.
Quit being a damn wussy
Fried dill spears are so delish (damn I slapped myself for saying that) seriously fried dill spear and especially polish icebergs.
Fried bananas, with crushed pecans as the dry and pancake batter as the wet....OMFG!!!! sprinkle with powder sugar
Damn Vesta actually posted something I understand and even agree/like..............somebody please kill me
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Here's what I think about pickle eaters:
(http://igossip.com/photos/Hollywood_Tuna_baby_shower_71037_holly_pickle_small.jpg)
Let your imaginations take it from there.......
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Fried dill pickles with a spicy remoulade sauce..... :drool:
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NO RACHEL RAY on my thread!!!
Fried Pickles are delicious.
That is all.
Seriously,she is a genius. Ladies and gentlemen, behold: RACHAEL RAY’S LATE NIGHT BACON RECIPE:
http://foodnetworkhumor.com/2010/11/the-most-ridiculous-food-network-recipe-of-all-time/
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Seriously,she is a genius. Ladies and gentlemen, behold: RACHAEL RAY’S LATE NIGHT BACON RECIPE:
http://foodnetworkhumor.com/2010/11/the-most-ridiculous-food-network-recipe-of-all-time/
I rest my case. That skank is a world-class example of how some idiots succeed, even when success is spelled "d-i-p-s-h-i-t".
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Not sorry to say I had to stop watching her. After about the second time watching, I wanted one of her 'magic' cupboards and refrigerators. You know, the ones that have everything you need for the meal you are preparing, always right there in the front all ready to be carted over to the counter. I've spent so much time going in search of those magic fixtures, I keep forgetting to watch what other magic tricks she has. :tongue: :drink:
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Not sorry to say I had to stop watching her. After about the second time watching, I wanted one of her 'magic' cupboards and refrigerators. You know, the ones that have everything you need for the meal you are preparing, always right there in the front all ready to be carted over to the counter. I've spent so much time going in search of those magic fixtures, I keep forgetting to watch what other magic tricks she has. :tongue: :drink:
Experiment , you may win a million bucks from some cook off.
My best experiment so far is to take eggroll wrappers and fill them with tomatoes, Bacon and cheese.
I do not deep fry them I bake them in the oven and these darn things are delicious.
Use your imagination and think of the fillings that can go in those wrappers, --say sliced beef, horseradish and tomatoes----a world of possibilities and as they are baked better for you then deep fat fried.
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Experiment , you may win a million bucks from some cook off.
My best experiment so far is to take eggroll wrappers and fill them with tomatoes, Bacon and cheese.
I do not deep fry them I bake them in the oven and these darn things are delicious.
Use your imagination and think of the fillings that can go in those wrappers, --say sliced beef, horseradish and tomatoes----a world of possibilities and as they are baked better for you then deep fat fried.
Baked just doesn't give the same taste & texture that fried does...... One might as well use paper as a wrapper.....
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Baked just doesn't give the same taste & texture that fried does...... One might as well use paper as a wrapper.....
Ah dear thor one does not need all that grease from frying.
Matter of fact the pan used to bake these baby's is oiled and the rolls themselves are wiped down with EVOO ---enough fat for us .
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How did everything turn out Issa?
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Ah dear thor one does not need all that grease from frying.
Matter of fact the pan used to bake these baby's is oiled and the rolls themselves are wiped down with EVOO ---enough fat for us .
I eat LOTS of red meat & fried foods. My cholesterol is still under 200.... :tongue: :-)
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How did everything turn out Issa?
Heh. Don't kill me. I went to the German Deli and got some brats. Made some german potato salad, served with your choice of sauerkraut or red cabbage. It turned out great.
Oh yeah, and a blackeyed pea salsa.
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Heh. Don't kill me. I went to the German Deli and got some brats. Made some german potato salad, served with your choice of sauerkraut or red cabbage. It turned out great.
Oh yeah, and a blackeyed pea salsa.
Awesome!
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Awesome!
Gonna make the stromboli this weekend, cuz I have all the stuff...and yeah Thor, the roast too!
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blackeyed pea salsa.
Texas caviar?
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Texas caviar?
Yup! For good luck. I hate the dang things, and have too much leftover. :bawl:
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I cooked (overcooked) black eyed peas for New Year's Day. It's too bad I overcooked them because I have a bunch left over and can't do anything with them except eat them as they are. :(
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I cooked (overcooked) black eyed peas for New Year's Day. It's too bad I overcooked them because I have a bunch left over and can't do anything with them except eat them as they are. :(
Maybe you could mash em, and make them into soup? Or not.
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I cooked (overcooked) black eyed peas for New Year's Day. It's too bad I overcooked them because I have a bunch left over and can't do anything with them except eat them as they are. :(
Sell 'em as guinea pig shit.
It'll go over famously in Indonesia. I think it's there where they barbecue and eat the little bastards.
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Sell 'em as guinea pig shit.
It'll go over famously in Indonesia. I think it's there where they barbecue and eat the little bastards.
They're not THAT mushy......... :hammer: :hammer: :hammer: :hammer:
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They're not THAT mushy......... :hammer: :hammer: :hammer: :hammer:
Neither is guinea pig shit! :rotf: :lmao:
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They're not THAT mushy......... :hammer: :hammer: :hammer: :hammer:
How do you know?
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Throw them outside for the wild critters to eat. They aren't picky. :-)
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Easy. One Chuck Roast. One can of beer. One large jar of sliced pepperocinis. Toss everything in the crock pot and cook on low for 8 hours or more.
Remove roast, and shred with forks, removing fat. Then put back in Crock pot and stir. Serve over toasted hoagies, with provolone on top.
Ok, tried the crock pot roast thingie and it was good! Had it on some toasted hoagie rolls(good choice) with some good sharp provie, with some nice and spicy deli mustard. Do you mind if I make some additions? I'm thinking onions, green peppers and things like that. Thanks for the recipe....
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Ok, tried the crock pot roast thingie and it was good! Had it on some toasted hoagie rolls(good choice) with some good sharp provie, with some nice and spicy deli mustard. Do you mind if I make some additions? I'm thinking onions, green peppers and things like that. Thanks for the recipe....
Let me know how it turns out. I get tired of the same old thing.
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Ok, tried the crock pot roast thingie and it was good! Had it on some toasted hoagie rolls(good choice) with some good sharp provie, with some nice and spicy deli mustard. Do you mind if I make some additions? I'm thinking onions, green peppers and things like that. Thanks for the recipe....
I just put it together and into the crockpot.
I was using up some stuff I had, so didn't follow exact. Added about a cup of beef broth instead of as much water, and added a packet of the Lipton herb and garlic. Hope I don't have too much garlic, as I sprinkled the meat with garlic powder before I browned it in olive oil, and sauteed sliced onions with chopped garlic too. We won't have to worry about vampires.... :whatever:
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Throw them outside for the wild critters to eat. They aren't picky. :-)
Feed them to dogs