RichnRare Posted December 17, 2009 Share Posted December 17, 2009 Rattlesnake Eggs Jalapenos Cream Cheese Bacon half the Jalapenos and seed them fill with cream cheese wrap in bacon and hold with toothpick place in a pre-heated oven at 350 until bacon is done SO FUCKING GOOD! Link to comment Share on other sites More sharing options...
!@#$% Posted December 17, 2009 Share Posted December 17, 2009 nice. i need to do that sans bacon. and roasted nuts. y'all are funnyskins. i like toasty hazelnuts myself Link to comment Share on other sites More sharing options...
IHATEU Posted December 18, 2009 Share Posted December 18, 2009 funny im eating some right now your eatting nuts? deeeez nuuuuuts Link to comment Share on other sites More sharing options...
!@#$% Posted December 20, 2009 Share Posted December 20, 2009 does anyone who looks at this thread make their own dogfood? we do. suki? i think i'm about to make some dog biscuits for them. Link to comment Share on other sites More sharing options...
IHATEU Posted December 20, 2009 Share Posted December 20, 2009 i dont really make my own but steady putting in "mix ins" like lean meats, peas, carrots, potatos, apples... you get the idea.. .never cheese or sweets and junky foods... and never put their food down wit out warm water mixed in too... if i choose to feed them with out any of the above i get looks... Link to comment Share on other sites More sharing options...
!@#$% Posted December 20, 2009 Share Posted December 20, 2009 i make a mix of rice, broccoli and chicken breast and liver. i have to puree it because they just wolf that shit down like they'll never be fed again. i just made banana peanut butter biscuits for em and yep they are spoilt rotten but the snow is fuckin em up Link to comment Share on other sites More sharing options...
IOU Posted December 20, 2009 Share Posted December 20, 2009 Your dogs are eating better than a lot of people I know.. Link to comment Share on other sites More sharing options...
!@#$% Posted December 20, 2009 Share Posted December 20, 2009 i think they are eating better than most of my neighbors Link to comment Share on other sites More sharing options...
IHATEU Posted December 21, 2009 Share Posted December 21, 2009 ive often thought the same as they are eatting filet mignons... lucky muts... Link to comment Share on other sites More sharing options...
!@#$% Posted December 22, 2009 Share Posted December 22, 2009 last night i went on a frenzy and made peppermint bark (easy) truffles (easy) candied orange zest (moderate, time consuming) and hot cocoa mix. used recipes from here: http://www.yumsugar.com/6515026 and followed the directions, mostly. for the truffles i added raspberry jelly instead of cognac Link to comment Share on other sites More sharing options...
MedicineCabinet Posted December 22, 2009 Share Posted December 22, 2009 if anyone wants me to break down a recipe for a kickass creme brulee, lemme know i was about to type it all out & realized it might be a waste of energy if nobody gave a fuck Link to comment Share on other sites More sharing options...
angelofdeath Posted December 22, 2009 Share Posted December 22, 2009 we made home made cinnamon rolls during the snow... what a pain in the ass. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 23, 2009 Share Posted December 23, 2009 creme brulee is easy 4 parts cream to 1 part egg to 1 part sugar so 8oz heavy cream 2egg yolks 2oz sugar .5 tsp pure vanilla extract scald the cream, whisk together eggs sugar and vanilla until light yellow. temper the yolk mixture with the cream whisking in a little at a time. once all is combined pour into ramekins place in a high sided baking pan move to a 325 degree oven fill the pan with water half way up the ramekins cover with plastic wrap then foil. bake for approx. 25 minutes once they get jiggy with it when you jiggle they are done. pull them out and let them set in the fridge for up to 24 hours. shelf life is about 3 days. to brulee before service coat with sugar evenly and torch you don't want to much sugar or it will burn and not be good. so i'd say 1.5 tsp of sugar should be enough maybe less. garnish with some fresh fruit and some fresh vanilla whipped cream. this recipe will make about 2 so if you need four just double it. Link to comment Share on other sites More sharing options...
shameless self promotion Posted December 23, 2009 Share Posted December 23, 2009 Slept on by many: + Add bran to bowl, pour chocolate milk on top. Super smash. Link to comment Share on other sites More sharing options...
nsmbfan Posted December 23, 2009 Share Posted December 23, 2009 which free movie dvd did you get? Link to comment Share on other sites More sharing options...
shameless self promotion Posted December 24, 2009 Share Posted December 24, 2009 All anal animal fuck fest IV. Chea! Link to comment Share on other sites More sharing options...
lil_spenty Posted December 24, 2009 Share Posted December 24, 2009 YES Link to comment Share on other sites More sharing options...
Smacky636 Posted December 24, 2009 Share Posted December 24, 2009 i'm searching for an Osso Bucco recipe, i've found that none of the recipes i have found are very consistant besides the veal shank and the vegetables. Here was what i was thinking. Ingredients: 8 Veal Shanks Flour Salt Pepper Butter Olive Oil Rosemary Thyme Sage Bay Leaves Cheesecloth Cooking Twine 2 Tomatoes, seeded n cubed 16oz can peeled tomatoes 3 Carrots, chopped 3 Celery, chopped 4 Onions, chopped Garlic Paste Tomatoe Paste 2 cups Red Wine Beef Stock (enough to cover majority of Meat) Parsley Lemon Zest Garlic Cloves Preheat oven to 325. Wash and dry veal shanks massage Garlic Paste into the dry shanks. Mix flour, salt, n pepper and apply to the shanks. Heat large pot on high and add olive oil and butter. Brown the shanks on either side. Remove shanks from pot and wrap the cooking twine around them so the meat doesn't fall off the bone while cooking. In same pot, reduce heat to medium and add onions, carrots, celery, and garlic paste. Cook til onions are clear then add red wine, beef stock to deglaze the pot. then add the veal shanks, tomatoes, canned tomatoes, and bouquet garni (rosemary, thyme, sage, and bay leaves wrapped in cheesecloth). Transfer to oven for 2 hours. remember to rotate the shanks every 1/2 hour. Combine chopped parsley, lemon zest, and minced garlic to make you gemolata. After 2 hours of cooking in the oven remove the pot and remove the veal shanks. Reduce sauce by 1/3 - 1/2. Serve veal shank with the reduction and vegetables poured over the top and add some gremolata on top of that. I plan on serving some sort of cheesy fennel and onion risotto on the side along with a grilled asparagus on the side. can i get some feedback from people on how this sounds. It's my first time making it so if anyone else has made Osso Bucco please remark on my post. Link to comment Share on other sites More sharing options...
lil_spenty Posted December 24, 2009 Share Posted December 24, 2009 sounds straight. except i would use real garlic in both stages. you know how to make garlic paste with fresh cloves and salt? it might just be me, but i dont trust store bought processed garlic anything. cheese and fennel is kind of off sounding to me... but then again i dont know yer recipe for it or what cheese. i could see goat cheese/fennel/carmelized onion risotto working well though. Link to comment Share on other sites More sharing options...
!@#$% Posted December 24, 2009 Share Posted December 24, 2009 we made home made cinnamon rolls during the snow... what a pain in the ass. yes. i don't have the patience for yeast. but they're good. osso bucco sounds good for the carnivores. veal was never my thing though. and wow. shameless outta nowhere. i'll have to try that with choco soy milk .............................................. made these raspberry sandwich cookies today for xmas. menu will be cheese&crackers (port salut), steamed shrimp, crabcakes, asparagus, salad w vinagarette and bread i feel like it needs something else. 2 sticks butter, softened 1 cup confectioners' sugar 2 egg yolks 2 1/3 cups flour 1 cup seedless raspberry preserves 1. Beat butter and sugar on low. Increase to medium; beat until light and fluffy. Add yolks one at a time, beating until smooth after each addition. Reduce speed, add flour 1/2 cup at a time, beating after each addition to combine. .. Transfer dough onto a large sheet of plastic wrap and press it into a large rectangle ..and let chill for 1 hour. 2. Divide chilled dough into 4 pieces. On a lightly floured surface, work 1 dough piece, chill the rest..roll into a 9" square. Using a 3" round cookie cutter, cut out 9 circles of dough and transfer them to a parchment paper–lined baking sheet about 1" apart;..Using a 1 1/4" round cookie cutter, cut a hole in the center of half of the circles—these are the tops. Bake all cookies in batches, rotating pans halfway through, until just pale golden, about 15 minutes. 3. boil preserves, stirring, over medium heat. Reduce to medium-low, simmer & stir, until thickened and reduced by about one-quarter, about 5 minutes. Transfer preserves to a bowl; let cool. spoon about 1/2 tsp. of preserves onto each bottom...spread preserves to within 1/8" of the edges. Cover each with a cookie top. Transfer remaining preserves into a plastic bag and snip the end. Using it like a piping bag, pipe a small amount of preserves into each hole. i only made a 2/3 recipe.and used star cookie cutters. Link to comment Share on other sites More sharing options...
murderland_bgk Posted December 24, 2009 Share Posted December 24, 2009 I made snicker doodles Link to comment Share on other sites More sharing options...
MedicineCabinet Posted December 24, 2009 Share Posted December 24, 2009 pizza pops* -tear plastic -microwave Link to comment Share on other sites More sharing options...
itsallafarce Posted December 24, 2009 Share Posted December 24, 2009 creme brulee is easy 4 parts cream to 1 part egg to 1 part sugar so 9oz heavy cream 6oz whole milk 5ozegg yolks 1.2oz sugar .5 tsp pure vanilla extract scald the cream, whisk together eggs sugar and vanilla until light yellow. temper the yolk mixture with the cream whisking in a little at a time. once all is combined pour into ramekins place in a high sided baking pan move to a 325 degree oven fill the pan with water half way up the ramekins cover with plastic wrap then foil. bake for approx. 25 minutes once they get jiggy with it when you jiggle they are done. pull them out and let them set in the fridge for up to 24 hours. shelf life is about 3 days. to brulee before service coat with sugar evenly and torch you don't want to much sugar or it will burn and not be good. so i'd say 1.5 tsp of sugar should be enough maybe less. garnish with some fresh fruit and some fresh vanilla whipped cream. this recipe will make about 2 so if you need four just double it. i fucked up i i found my actual recipe for it. and that will make about 3 7oz servings Link to comment Share on other sites More sharing options...
KM4RT Posted December 24, 2009 Share Posted December 24, 2009 I wanna cook a ham. Anyone got an awesome recipe? Link to comment Share on other sites More sharing options...
angelofdeath Posted December 24, 2009 Share Posted December 24, 2009 "osso bucco sounds good for the carnivores. " its very good when cooked right. Link to comment Share on other sites More sharing options...
Smacky636 Posted December 24, 2009 Share Posted December 24, 2009 "osso bucco sounds good for the carnivores. " its very good when cooked right. YOU THINK IT'S COOKED RIGHT?? Link to comment Share on other sites More sharing options...
beardo Posted December 25, 2009 Share Posted December 25, 2009 just dry rubbed a huge slab of ribs :cool: should be ready by game time. Link to comment Share on other sites More sharing options...
Dr.Bombafots Posted December 25, 2009 Share Posted December 25, 2009 I made homemade noodles the other day with my straight from naples greenhorn grandma. Easy recipe.. 6-8 eggs, 4 cups flour, pinch of salt, two tablespoons olive oil. mix altogether until it has a clay-like consistency. shape into the form of a bread loaf. cut into slices like loaf of bread. sprinkle some flour on them and flatten out with hands. whip out the rusty trusty pasta machine with the hand crank. run through machine until you achieve the thickness of the noodles you like (I like my noodles thick.) move hand crank to the cut part of the little machine and run through to cut them into noodles. Spread them out on your kitchen table and let dry for 5 minutes. Sprinkle some flour on all of them so they don't stick in the pot of water. Put water on, after water boils put pasta in for 5-7 minutes, add a little salt to water. Add yo' sauce, enjoy! Link to comment Share on other sites More sharing options...
honkylipss Posted December 25, 2009 Share Posted December 25, 2009 Made some overnight soaked french toast with challah bread. Baked them today. Real good with some pure maple syrup from the berkshires. Link to comment Share on other sites More sharing options...
!@#$% Posted December 26, 2009 Share Posted December 26, 2009 ^yum. love challah thx for the homemade noodles recipe! Link to comment Share on other sites More sharing options...
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