Originally Posted by Hog Farmer:
Well, that really doesn't solve the problem it just lets you know how long you let shit stay in there. I have the same problem though, I keep piling shit on top and I know theres some good 10 year old stuff at the bottom. Our local grocery just went to all Angus beef and had a 25% off to get it going and I ****in loaded up.
I can't help lazy or not wanting to do the cooking! :-) [Reply]
Originally Posted by LoneWolf:
I just haven't heard many people around Wichita mention it before. The only place I've drank it is in Lawrence. I thought it was a local beer.
any rigatoni makers here? i always change up my sauce with either sweet italian sausage or spicy and make them as nearly crispy meatballs. I'm not a fan of shredded up meat sauce [Reply]
Originally Posted by RobBlake:
any rigatoni makers here? i always change up my sauce with either sweet italian sausage or spicy and make them as nearly crispy meatballs. I'm not a fan of shredded up meat sauce
I like both meatballs and meat sauce. With rigatoni, I prefer meat sauce so the meat gets in the tubes. [Reply]
This place does a good job of bunching several pieces together before frying, but you can kind of see in the bottom left of the basket a sole pearl onion. Fuck me, if I ever tire of drowning in pussy, I'll eat a tub of just those like popcorn everyday. [Reply]
got the brother and his wife in town. today's bbq will consist of smoked salmon, barramundi, prawn sammiches, prosciutto wrapped banana prawns, bacon wrapped crab meat, brim with lemon, chicken-bacon-steak cubed skewers with veggies. honey soy, bbq chicken niblets.
not sure what all the sides will be, but potato bake, salads, and bread bowl dip are on the menu too.
ETA: and the father in laws home made tom yum goong soup
it's been a great week and a half, with lots of food stuffs cooked. had a huge assed bbq last weekend too. they are going back five pounds heavier. :-) [Reply]