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Post by LansingHawk on Feb 22, 2014 17:14:36 GMT -6
I'll go with Pampered Chef Southwest Seasoning. And pork-butt fisted fuckface. What the hell does that even mean? Problem? None here.
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Post by Stan's Field on Feb 22, 2014 17:46:44 GMT -6
Okay then.
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Post by #70 on Feb 22, 2014 17:49:05 GMT -6
Problem.
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Post by Stan's Field on Feb 22, 2014 17:51:45 GMT -6
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Post by #70 on Feb 22, 2014 17:52:31 GMT -6
Help.
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Post by Stan's Field on Feb 22, 2014 17:59:07 GMT -6
It's okay fella. At this point I wouldn't even call it "coming out", bince everybody knows you and scoots R partners anyhow.....notthatthere'sanythingwrongwiththat. It's more like admitting, then moving on.
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Post by #70 on Feb 22, 2014 18:00:29 GMT -6
Moar
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Post by Stan's Field on Feb 22, 2014 18:02:12 GMT -6
I'm still trying to figure out what ham-fisted dipshit means. I could be wrong. But isn't that other's synonym for like a knuckle-dragging fagt?
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Post by GhostMod 5000 on Feb 23, 2014 8:53:42 GMT -6
What are you broke-dick proles talking about?
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Post by Stan's Field on Feb 23, 2014 10:13:30 GMT -6
What are you broke-dick proles talking about? Fite us IRL, ghostmod.
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Other
Sports Moderator
Interim Master of the Universe
Posts: 5,150
Tits or GTFO: GTFO
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Post by Other on Feb 23, 2014 12:03:21 GMT -6
Ingredients 1 Tbsp butter 1 slice bacon, minced 1 medium onion, finely chopped or grated 1 cup dark beer 1 cup ketchup 1/2 cup water 1/4 cup packed dark brown sugar 3 Tbsp Dijon mustard 1/4 cup worcestershire sauce 1 Tbsp fresh lemon juice 1 – 3 tsp hot sauce 1 tsp liquid smoke coarse salt to taste Freshly cracked pepper to taste How to make it Melt your butter in sauce pan over medium heat. Add bacon and onion,cook until golden brown. (5-8 minutes) Add beer, bring to a boil then lower heat to simmer until reduced by half. Add the rest of the ingredients except for the salt and pepper. Let simmer for about 10 minutes, until thickened. Taste then season with salt and pepper to your taste. Let cool to room temp before serving. Ima try this tonite.
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Post by The Resistance on Feb 23, 2014 13:53:09 GMT -6
Deer, Elk,Bison,Puma,Rabbit, Bear.
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Post by Earl Slick on Feb 23, 2014 14:09:33 GMT -6
I've used it on beef, pork, and poultry and even ate it by the spoonful because it's fucking awesome sauce.
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Post by #70 on Feb 23, 2014 14:46:18 GMT -6
I've got some sauce that can be eaten by the spoonful.
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Other
Sports Moderator
Interim Master of the Universe
Posts: 5,150
Tits or GTFO: GTFO
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Post by Other on Feb 23, 2014 15:41:52 GMT -6
on wut sort of meat? pork? Baby back ribs and chicken thighs. Sauce is made - purty good.
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Post by Ginger on Feb 23, 2014 16:43:09 GMT -6
I've got some sauce that can be eaten by the spoonful. There's probably not as much there as you think.
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Post by #70 on Feb 23, 2014 17:15:11 GMT -6
I've got some sauce that can be eaten by the spoonful. There's probably not as much there as you think. Depends on how much you can make.
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Post by The Resistance on Feb 24, 2014 21:23:05 GMT -6
Hey Chef Chuck JustCurious You Ever Had Steak De Burgo. Didn't Realize It Was A Regional Dish. Primarily Neck Moines.
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Post by Presidential Immunity Cock on Feb 24, 2014 21:28:49 GMT -6
Is semen a seasoning? If so, digits loves the shit out of it.
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Post by NOTTHOR on Feb 24, 2014 22:06:09 GMT -6
I've gone through many phases of seasonings. Had a Lawry's phase for awhile. Had a Bacon Salt thing for awhile. Had a Cavenders thing for awhile. Had a Tony Chachere's creole seasoning thing for awhile. But the one that has stuck with me for decades is Jane's Krazy Mixed Up Salt. My mom started buying it in the late '80's and when I ran across some in the international market in Tokyo (how the fuck it got there, I don't know) I rotated back onto it and even Ma has been a big user of it for over 10 years. Of course, I don't use it often, but when just salt and pepper won't cut it, the Janes comes out. Janes is great because it doesn't overpower your food liek Lawry's or Cavenders.
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Post by thunderhawk on Feb 25, 2014 0:40:53 GMT -6
Cookies is substandard prole swill.
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Post by A boy named Sioux on Feb 25, 2014 14:03:41 GMT -6
Deer, Elk,Bison,Puma,Rabbit, Bear. Orangutan, fruit bats, breakfast cereals.
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Post by egadsto on Feb 25, 2014 17:36:14 GMT -6
Deer, Elk,Bison,Puma,Rabbit, Bear. Orangutan, fruit bats, breakfast cereals.
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Post by A boy named Sioux on Feb 25, 2014 21:07:55 GMT -6
5 is right out!!!
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Post by dbcooper on Feb 25, 2014 22:16:10 GMT -6
I've gone through many phases of seasonings. Had a Lawry's phase for awhile. Had a Bacon Salt thing for awhile. Had a Cavenders thing for awhile. Had a Tony Chachere's creole seasoning thing for awhile. But the one that has stuck with me for decades is Jane's Krazy Mixed Up Salt. My mom started buying it in the late '80's and when I ran across some in the international market in Tokyo (how the fuck it got there, I don't know) I rotated back onto it and even Ma has been a big user of it for over 10 years. Of course, I don't use it often, but when just salt and pepper won't cut it, the Janes comes out. Janes is great because it doesn't overpower your food liek Lawry's or Cavenders. Not sure how anyone could use Lawry's on anything. If you ever wanted a seasoning that could intensify the saltiness of food 10X that would be the one. Ima goin to try that Jane's crazy. Seems to have a lot of good PR. Will order on the Amazon Prime tonight. 2 days, free shipping. I'll be using w/the egg this weekend.
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