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theman
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« Reply #15 on: March 03, 2010, 10:21:52 PM » |
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Or this one sounds even better: http://en.wikipedia.org/wiki/Fool%27s_Gold_LoafBe interested to see if I could eat it all, but dunno if I could bring myself to pay $100 for a sandwich. |
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If reality is subjective, can we change the subject now?
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soundguy79
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« Reply #16 on: March 03, 2010, 11:31:26 PM » |
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There is con, there is CON, and there is anything involving a damned banana. Nasty.
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woozxyl
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« Reply #17 on: March 04, 2010, 12:17:19 AM » |
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I've started liking Nutella. Straight from the jar on a big spoon and licked like a lolly.
nom
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Don't get into the business of doing good unless you are sincere about making the world a better place. Bad karma be upon you if you use the work for personal/political/profitable ends. Plus I'll kick your ass when I catch you!
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SomaCowJ
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« Reply #18 on: March 04, 2010, 01:19:35 AM » |
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Well, it was $100 for the sandwich and a bottle of Dom, which would put the sandwich at about negative twenty bucks. The cool part was: Elvis was at Graceland, talking with a buddy about this sandwich. The King decided he wanted one. He and his buddies flew to Denver and the restaurant owner met them at the hangar with 22 of the sandwiches. They ate for three hours, drank Perrier and Dom, then flew back to Graceland. That is how I wanna roll. |
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"arvino ergo ovo" ("I bacon, therefore I eggs") The difference between the almost-right word and the right word is really a large matter: it's the difference between the lightning bug and the lightning. |
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theman
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« Reply #19 on: March 04, 2010, 01:24:39 AM » |
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Elvis was about as pimp as you could get back in the day. He called the President while high as hell and asked to be a honorary DEA agent. Then went to the White House, again high as hell, and was made a honorary DEA agent.
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If reality is subjective, can we change the subject now?
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ELROSS
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« Reply #20 on: March 04, 2010, 10:11:52 AM » |
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There is con, there is CON, and there is anything involving a damned banana. Nasty.
Some of us can eat a banana without picturing it as a big yellow cock. And some of us happen to enjoy that, so there. |
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In Sarah Palin's voice "Is that all you got?" 9:16 geoff: I ate the stomachass of a sheep |
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geoff
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« Reply #21 on: March 10, 2010, 01:43:13 AM » |
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This needed something more... I'll figure it out, eventually. Right now, it's just a cheap lunch masquerading as a revulsion, but one bite makes you pretty happy.
Paul Simon about went nuts on season one eppy 2 of SNL. He has played four songs by the 12th minute of the broadcast, and now he is introducing OTHER singers.
I always viewed the music guests as respite for the players... Huh.
oH! Yes... It's two slices of Italian bread, with a couple of slices of German Bologna, sprinkled liberally with cheeto brand cheese nisbits, and strewn with neon yellow mustahrd, or muscon, if you prefer.
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« Last Edit: March 10, 2010, 01:45:27 AM by geoff »
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baybee33
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« Reply #22 on: March 10, 2010, 02:29:59 PM » |
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I realized the last time that I got boneless ribs from the Chinese place that they should be called jerky. Those places need to not only be inspected for sanitation but for what some of the stuff is that they call food. I don't know if the tired, unfunny jokes about them are accurate but if those were genuine pork or beef, I'm a black woman.
I too don't think they are actual pork or beef (and I don't really wanna know) but I do like them from one particular Chinese place where I live. You can still be a black woman if you want though lol. |
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Silva
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« Reply #23 on: March 10, 2010, 02:52:34 PM » |
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I realized the last time that I got boneless ribs from the Chinese place that they should be called jerky. Those places need to not only be inspected for sanitation but for what some of the stuff is that they call food. I don't know if the tired, unfunny jokes about them are accurate but if those were genuine pork or beef, I'm a black woman.
I too don't think they are actual pork or beef (and I don't really wanna know) but I do like them from one particular Chinese place where I live. You can still be a black woman if you want though lol. The boneless ribs at most places are just way to chewy for me. On occasion they are tender and almost melt in your mouth but more often then not are like chewing shoe leather. I have completely given up on them. |
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Alien
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« Reply #24 on: March 10, 2010, 09:08:31 PM » |
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Once, back in my high school stoner days, I had the munchies pretty bad. All we had in the house was cream cheese, bread, and a bag of almost-stale nacho cheese Doritos. I toasted two slices of bread, waited for it to cool (otherwise the cream cheese would of been runny), then added a thin spread of cream cheese and the Doritos. It made (what I felt at the time) a kick ass sandwich.
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It does not matter whether you are a theist or atheist, what matters is sincerity, forgiveness, and compassion.
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FooFa
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« Reply #25 on: March 11, 2010, 01:31:15 AM » |
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I too don't think they are actual pork or beef (and I don't really wanna know) but I do like them from one particular Chinese place where I live. You can still be a black woman if you want though lol.
My half Italian is also from the Sicily region of Italy...sup cuz  |
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jen
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« Reply #26 on: March 12, 2010, 07:41:28 AM » |
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I realized the last time that I got boneless ribs from the Chinese place that they should be called jerky. Those places need to not only be inspected for sanitation but for what some of the stuff is that they call food. I don't know if the tired, unfunny jokes about them are accurate but if those were genuine pork or beef, I'm a black woman.
I too don't think they are actual pork or beef (and I don't really wanna know) but I do like them from one particular Chinese place where I live. You can still be a black woman if you want though lol. The boneless ribs at most places are just way to chewy for me. On occasion they are tender and almost melt in your mouth but more often then not are like chewing shoe leather. I have completely given up on them. Boneless ribs have never been that tasty to me. I believe it's because they pull it off and then press it back together and then cook it. The great thing about ribs is the bones and connective tissue lending their taste to the ribs. To me a "boneless rib" should only look like pulled pork, stripped off the bone it was cooked on. |
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SomaCowJ
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« Reply #27 on: March 12, 2010, 03:13:42 PM » |
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Boneless ribs have never been that tasty to me. I believe it's because they pull it off and then press it back together and then cook it.
To me a "boneless rib" should only look like pulled pork, stripped off the bone it was cooked on. "Boneless ribs" or "country style boneless ribs" (here in the south) are not rib meat, so there's no pulling/pressing. It's the meat from the rib END of the loin. It's from the same area as the chops, but would make very ugly-looking chops. |
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"arvino ergo ovo" ("I bacon, therefore I eggs") The difference between the almost-right word and the right word is really a large matter: it's the difference between the lightning bug and the lightning. |
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SomaCowJ
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« Reply #28 on: March 12, 2010, 03:21:16 PM » |
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The boneless ribs at most places are just way to chewy for me. On occasion they are tender and almost melt in your mouth but more often then not are like chewing shoe leather. I have completely given up on them. The key is to parboil them before baking or grilling. I tried to make some at the studio once, but I parboiled them at home and Geoff grilled them when I arrived. The time lag between parboiling and grilling was too long, and they came out tough, instead of their usual melt-in-your-mouth consistency. There was also way too much fat on them, cuz the butchers like to conceal the fat on the underside, so you can't see it in the package. |
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"arvino ergo ovo" ("I bacon, therefore I eggs") The difference between the almost-right word and the right word is really a large matter: it's the difference between the lightning bug and the lightning. |
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jen
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« Reply #29 on: March 12, 2010, 04:55:05 PM » |
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Boneless ribs have never been that tasty to me. I believe it's because they pull it off and then press it back together and then cook it.
To me a "boneless rib" should only look like pulled pork, stripped off the bone it was cooked on. "Boneless ribs" or "country style boneless ribs" (here in the south) are not rib meat, so there's no pulling/pressing. It's the meat from the rib END of the loin. It's from the same area as the chops, but would make very ugly-looking chops. OK, that makes more sense. I guess I was thinking more along the lines of the McRib (pressed to somewhat resemble the shape and contour of ribs) |
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