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But. I will bow down to anyone who will cook up a cow liver and onion on the grill meal and eat it with no ketchup. No steak sauce. Like really enjoy that.
Ohhh I love that too. I don't eat all that weird condiment shit on my livers. Or ketchup ever.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
I don't think it stinks. I love the smell. My weirdness continues? LOL
Oh man. We hated it in every I kitchen worked for. So bad. Stunk up the place for hours. Ahaha. But to each their own.
To be fair, I love the smell of onions and garlic, and I think that masks the straight up liver smell...but I could just like that smell as well and never really thought about it before.
I want a YouTube series that is just Rummy 500 and LoveLuckLaughter trying to decide where to go out for dinner.
Girl I found a place that serves bull balls let’s go. No way girl. There is this amazing vegan pho place I found. No way girl. This place has the best bone marrow. Nope.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
]’m not eating it and don’t want to smell it cooking. One of my great aunts alternated pot roast and skillet fried liver for her terriers. After she died and my uncle got old, my mom used to cook that shit for them. It would take about two hours for that smell to get out the house.
Oooommmpfff. Actual livers. Like fried cow liver. Ugh. So bad. My mom and my nene loved it. When I worked in a Midwestern kitchen we HATED when someone ordered the liver. God. So bad.
yeah. I think they liked it because they ate it young and so it really wasn't anything nasty to them.
I want a YouTube series that is just Rummy 500 and LoveLuckLaughter trying to decide where to go out for dinner.
Girl I found a place that serves bull balls let’s go. No way girl. There is this amazing vegan pho place I found. No way girl. This place has the best bone marrow. Nope.
Wanna just drink wine and do acid? Yep.
Dinner solved
love this & you but i just dont get why we can't have vegan pho before we do the acid
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
Girl I found a place that serves bull balls let’s go. No way girl. There is this amazing vegan pho place I found. No way girl. This place has the best bone marrow. Nope.
Wanna just drink wine and do acid? Yep.
Dinner solved
love this & you but i just dont get why we can't have vegan pho before we do the acid
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Oh man. We hated it in every I kitchen worked for. So bad. Stunk up the place for hours. Ahaha. But to each their own.
To be fair, I love the smell of onions and garlic, and I think that masks the straight up liver smell...but I could just like that smell as well and never really thought about it before.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
To be fair, I love the smell of onions and garlic, and I think that masks the straight up liver smell...but I could just like that smell as well and never really thought about it before.
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Anyone else doing some holiday cooking or baking this weekend? I'm not up to too much because we're celebrating Christmas on Monday. I think tomorrow we're just going to get together with the immediate family and eat corn/shrimp soup. On Monday, they got a boudin stuffed turducken, but I'm not a giant fan of turducken and really don't like boudin (it's the liver). They could have gotten it with any combination of stuffings since you have three birds giving you 3 cavities to stuff between layers of birds. Most places have choices like shrimp and rice dressing, crawfish and rice dressing, cornbread stuffing, oyster, sausage, whatever. But no, they didn't go that route. Then they wanted me to get a honey baked ham. There is a local restaurant by my house with these guys from Memphis who were doing smoked pork shoulder and smoked glazed hams. But I was 30 minutes too late with the call the other day, so I couldn't get either. So I was like fuck it, I'll make a macked up roast. But since mother-in-law and brother-in-law will be there cooking and don't clean, I got read the riot act until I said, "wait, I was just going to use the rotisserie". :/ So I said fuck it, you want honey baked shit? Glazed hams are a great accompaniment to a holiday dinner, but that's not what I want to eat for the main course. But fuck 'em, I'll get their "bbq" pork roast and just eat that shit. They were bragging on getting a pan of mac and cheese too. I realize that's crept its way into American nostalgia, and probably half the fucking country will eat that with holiday meals. But if it's a holiday meal, I really want better shit than macaroni. I don't care if it's got porchetta, guanciale, brie or shit I like. I'm not eating it. Holiday food is best on holidays in my opinion, though since we're a slobby and lazy country, pasta with cheese does work for most people. I'm scrooge'ing on it though. Hopefully they'll make some sweet potatoes and mashed potatoes and shit.
My pork roast is (was) now scheduled for Delivery 12/28 instead of 12/23 as ordered which does me zero good. I said fuck em and cancelled it. Tenderloin it will be.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
baked up some maple walnut sticky buns for christmas breakfast. first time using this recipe and the dough is so much better than the random cinammon roll recipe i found last year. made another batch of focaccia to go with dinner, and i've got the hang of it now. stuffed shells are going in the oven soon, and making a tray to finally get the rest of these cookies out of my house. merry christmas friends!
Post by piggy pablo on Dec 25, 2021 15:39:30 GMT -5
Did the roast at 200 degrees for five hours, let it sit outside the oven about an hour and a half while using the oven for sides, then finished it at 500 degrees until it got that char on it. Pics are before and after the finish. No I will not be resizing.