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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

  1. Jan 6, 2016 at 8:22 AM
    #9241
    aficianado

    aficianado Well-Known Member

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    back to bone stock.
    Salt pepper. Rub some oil on it. Tie legs, tuck up wing tips. Roast it on a bed of veggies. Breast side down. One hour later. Flip it tits up. One more hour. Roughly.

    Oven 375. It's done when juices run clear. And the drum stick wobbles easily in the joint.
    Enjoy the awesome smelling house.
     
  2. Jan 7, 2016 at 11:36 AM
    #9242
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Fried off some elk sausage and threw them in with the homemade spaghetti sauce.



     
    Ahougland89 likes this.
  3. Jan 7, 2016 at 4:50 PM
    #9243
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    College boy / bachelor dinner tonight: store bought frozen margherita pizza...on the grill with some local made Italian sausage, pepperoni and extra cheese added for good measure
     
  4. Jan 7, 2016 at 4:51 PM
    #9244
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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    :plane:
     
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  5. Jan 7, 2016 at 6:36 PM
    #9245
    horstuff

    horstuff Re-member

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    Moose and Elk are fuzzy, swine are hairy.
     
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  6. Jan 7, 2016 at 6:44 PM
    #9246
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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    Cooking some mild Italian sausage right meow, destined for spaghetti meat sauce with some fresh garlic and onions.
     
    CaptAmerica likes this.
  7. Jan 7, 2016 at 6:47 PM
    #9247
    grdgz97

    grdgz97 Well-Known Member

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    QUICK variation on turkey chili. Accompanied by some good 'ole cornbread. Tasty I thought.

    IMG_1082.jpg
     
    Polymerhead and T4RFTMFW[OP] like this.
  8. Jan 7, 2016 at 6:53 PM
    #9248
    T4RFTMFW

    T4RFTMFW [OP] Well-Known Member

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    Anyone else like cilantro and green onion on their chili, in addition to sour cream?
     
    Boerseun likes this.
  9. Jan 7, 2016 at 6:59 PM
    #9249
    grdgz97

    grdgz97 Well-Known Member

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    Didn't even think about that, but I'll file that one for the next batch!
     
  10. Jan 7, 2016 at 7:00 PM
    #9250
    CaptAmerica

    CaptAmerica Asphalt Avenger! TTC#13

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    In a van down by the river
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    Stickers and not enough wax
    Diced onions, shredded Colby jack, and Fritos. Texas yummy.
     
  11. Jan 7, 2016 at 7:27 PM
    #9251
    horstuff

    horstuff Re-member

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    Hell yeah X 17. And up the cheez pleez.
     
  12. Jan 7, 2016 at 7:52 PM
    #9252
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    pigs, cows, fishes.... :notsure:

    exactly! mooses and elks are pretty! pigs and cows are stinky and annoying. woke up one too many times to find cow poopies on my camping gear (free range in MT on forest service land)
     
  13. Jan 7, 2016 at 7:54 PM
    #9253
    grdgz97

    grdgz97 Well-Known Member

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    Fishes?? I'm pretty sure it's just fish. :anonymous::crapstorm:

    Must be all that swine I eat!
     
  14. Jan 7, 2016 at 7:55 PM
    #9254
    horstuff

    horstuff Re-member

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    Moose poop too.

    Or Mooses, meese, etc.
     
  15. Jan 7, 2016 at 8:00 PM
    #9255
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    *hereford
     
  16. Jan 7, 2016 at 8:04 PM
    #9256
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    holstein = spotted cow = dairy
    angus/hereford = black/brown cow = beef = slimy green campsite poopies
     
  17. Jan 7, 2016 at 8:13 PM
    #9257
    otis24

    otis24 Hard Shell Taco

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    Beer Can Chickens!


    ImageUploadedByTapatalk1452226344.025581.jpg
     
    CaptAmerica and 14489 like this.
  18. Jan 8, 2016 at 3:19 AM
    #9258
    coffeesnob

    coffeesnob Well-Known Member

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    Man I haven't heard that "how now brown cow" since I was a kid.:)
     
  19. Jan 8, 2016 at 8:22 AM
    #9259
    la0d0g

    la0d0g Its 4 o’clock somewhere

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  20. Jan 8, 2016 at 9:01 AM
    #9260
    otis24

    otis24 Hard Shell Taco

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    I was the inking the same thing when we were making it. This shit doesn't make any sense. Plus they take up all the oven space. I ended up cooking leg of lamb in the pizza oven because the dozen chickens took up 2 full ovens when they normally take up half of two ovens.

    This was actually my first time making beer can chicken. I could see a greater value to it if I could some how display the beer can chickens to my customers. However, in order to do that would violate time temperature control.
     
    la0d0g[QUOTED] likes this.

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