you asked for it…
…keep manhattan but give me that countryside.
Next stop is petticoat junction
pigs in a blanket…
the epitome of 50’s haute cuisine
hot dogs wrapped in pillsbury dough from a can
baked till golden brown
as featured in the white trash cookbook
Courtney are you listening?
Geez we really are Twisted !
:cheers
That’s how you get the dough out Ron … Whack the tube on the edge of the counter and twist…
5 points for the perfect comeback…peace bro
:cheers
thats so much better!!! :cheers
[quote author=Hope Lin link=topic=312.msg17624#msg17624 date=1199899702]
EVERYBODY NOW!!!
Telluride is where I’d rather stay.
Killer Flank Steak for me today.
I just adore a Bluegrass Crew.
Dah-ling I love you but give me that Town Park view!
James- We need you to put this to music!!!
Someone needs to complete that Green Acres song so we can add it to the Karaoke Song book.
I have a recipe for ya to try at home. Peel a bunch of garlic bulbs. Put them in a little baking dish with 1/2 cup Chardonnay and 1/2 cup veg broth, add crumbled blue cheese and bake until the garlic is soft. Really yummy.
I’m trying to figure out how to Town Parkify it.
C
I’m on it, Your Coutness. Might be a few days, but I’m on it! :thumbsup
Auntie Hope
Take a 6 inch terra cotta flower pot and fill it with garlic heads, place the appropriate sized terra cotta suacer on top. Invert this assembly and place it on the weber, medium fire, indirect heat. Put the lid on the weber. Wait an hour or so. Remove the pot, cut the heads off the cooled garlic and squeeze ( that’s the fun part). The baked smoky garlic squirts out into the bowl, oh i should have mentioned the bowl first 
n joy - I’ll demonstrate in the Run a muck kitchen vs2008.
:cheers :cheers :cheers
Probably a lot less expensive than some yuppie piece of **** made in china.
Now you’ve made me hungry for spring when the fresh garlic starts to come in.
so i’m having homemade minestrone soup for dinner - how bout you
:cheers
I can’t wait to see the mirror you rig up to the kitchen for cooking demonstrations. :eek
Chickin Pizacatta
Lovely!
flatten yo breasts, flower lightly, dust with herb, kickstart pan, quarter tomatos, 1/4 mushrooms, smash garlic, open wine, pour into glass and savor aroma. sip wine (white this time) olivia the pan with a bit of swoosh, lay breasts down to sizz, should be cutlets by now, pinch o salt pinch o pep, golden brown cause flower does that, throw down toms, then mushys, then spray garlic garden all around, squeeze lemon on top, sip from glass, nice pour from the glass on to hot surface and dancing veggies/ chix and shakeAbootie. Should make its own sauce by now.
pour over very expensive handmade pasta, and gaze.
Bye now!
Let’s review!
Avocados O course!
Bump
The Number One …Topic
although we have a few other Food related topics
:cheers
there was no mirror?? :huh
Bump !
So we doing The Bacon Challenge???
I like to take the zattarans beans and rice mixes (they have different flavors)
usually red beans and rice or the jumbalaya flavored (whatever)
and then throw in the Vacuum sealed salmon fillets.
This is a great backpackers meal which needs no refridgeration.
So when other people are making grilled cheese or ramen your having red beans and rice with good fish! Chunk up the salmon before throwing it in and add an onion and pepper and you just fed 4 people for $7!!!
Dash of oil, saute the peps and onions till tender, add the water, boil,add the beans and rice mix boil for 2minutes, cover and sit for 10 minutes, add fish,stir and eat!!
I love it.
Pea’s :wave