Proof Of Life ????
You got it!
the only thing I could think of was Plate Of Love
food The Drunken Chef
- Thread starter texas blues
- Start date
the only thing I could think of was Plate Of Love
so I am all moved into my apartment here in Chicago
I literally do not have a counter top
I have a feeling I am not going to be cooking very much of anything
thats plenty to make any type of meal. I had less to work with for 1.5 yrs in a motel, had the same size fridge & microwave & my sink was the bathroom sink
I cooked in a CI skillet on a hot plate or grilled on a little travel size grill.I'm assuming you'll have a table use that &/or get a big cutting board that fits over the sink.
And the plate:
Bonus points if you can correctly name the TMNT represented on the shot glass.
thats a fine meal ya made there Geeme! but why do you have a TMNT shotglass ?
Well, you could easily have asked why I have all four shot glasses - Raphael, Donatello, Michelangelo, and Leonardo..... not to mention several versions of the action figures. and a video of the movie.
My shotglass has a Redskins helmet on it.....
Like that's a big surprise....
Like that's a big surprise....
well I guess you really like TMNT
Oh ya...I see it next to Old Milwaukee & other high end beers.
I just realized....wheebz..kitchen shot with Cuervo bottle....FAIL! Caramel colored less than tequila tequila from a bar owner. DOUBLE FAIL! Jay...are you gonna' let that slide?
aul looks around for the SMITE button.:
Hey man, it was on sale for 23 dollars a bottle
I spend 530 dollars on beer in the past 2 days, I had to cut corners somewhere.
And I am not a bar owner, just the manager of one, well used to be until I came here to Chicago.
If I owned my own bar, I'd never go home.
TB, I am going to give him a pass on this one since I do know him to drink good tequila and good beer most of the time. Maybe the previous tenant left it? But Wheebz, you are on notice. We are watching you Norton!
Geeme, had a very hectic weekend. TD just wasn't in the cards this time. I am going to post my entry here though as I am still going to make it.
Geeme, had a very hectic weekend. TD just wasn't in the cards this time. I am going to post my entry here though as I am still going to make it.
salsalady
eXtreme Business
Hey, anyone wanna see some skin?!??
Gather together the tools of passion, anticipating the joy that is soon to be.
Preparing the bath. Relax, it will be wonderful! You know the body has been destined for this, it's only a matter of time before the body and the brine are joined together in salty bliss. (sea salt brine, lime zest, chiles, garlic, oregano, lime juice, pineapple juice concentrate) Slowly build up the heat until the brine is on the brink of boiling. Then pull back the heat. Cool with more cold water, you don't want the body to get too hot too soon.
Next, rid the body of all excess trimmings, get down to the naked beauty of skin and meat. Don't be shy, enjoy looking at the beautiful specimen!
Now, slowly immerse the body into the salty goodness. Gently swirl it all around, inside and out, making sure the spices caress every nook and cranny. Then plunge it deeper and deeper, until the whole body is lost under the weight of a bowl, drowning with seasonings.
After 8 hours of chilled briny bliss, gently dry the skin and thoroughly massage the skin with olive oil. Slowly, rubbing back and forth, the glistening skin over the relaxed muscles, full of flavor and heat, prepared for it's final fiery explosion. Dust with red hot passion peppers and then push it over the brink into the blazing inferno of the oven.
Aaaahhhh!
WOW! That was good!
Gather together the tools of passion, anticipating the joy that is soon to be.
Preparing the bath. Relax, it will be wonderful! You know the body has been destined for this, it's only a matter of time before the body and the brine are joined together in salty bliss. (sea salt brine, lime zest, chiles, garlic, oregano, lime juice, pineapple juice concentrate) Slowly build up the heat until the brine is on the brink of boiling. Then pull back the heat. Cool with more cold water, you don't want the body to get too hot too soon.
Next, rid the body of all excess trimmings, get down to the naked beauty of skin and meat. Don't be shy, enjoy looking at the beautiful specimen!
Now, slowly immerse the body into the salty goodness. Gently swirl it all around, inside and out, making sure the spices caress every nook and cranny. Then plunge it deeper and deeper, until the whole body is lost under the weight of a bowl, drowning with seasonings.
After 8 hours of chilled briny bliss, gently dry the skin and thoroughly massage the skin with olive oil. Slowly, rubbing back and forth, the glistening skin over the relaxed muscles, full of flavor and heat, prepared for it's final fiery explosion. Dust with red hot passion peppers and then push it over the brink into the blazing inferno of the oven.
Aaaahhhh!
WOW! That was good!
Nekked chicks.......
midwestchilehead
eXtreme
Good looking bird, SL. How did it taste?
salsalady
eXtreme Business
midwest, it tasted AWESOME! The brine got the flavors into the meat and it was some of the juiciest chicken we'd had. The recipe (which I sort of followed) was in Sunset Magazine last month. And the skin was the best crispy skin....Ohhh, YEA Baby!
This was a first attempt at brining, and it got 6 thumbs up from us.
The original recipe is here, but I didn't follow that recipe, just used it as a guide.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109848
This was a first attempt at brining, and it got 6 thumbs up from us.
The original recipe is here, but I didn't follow that recipe, just used it as a guide.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109848