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I snorted. Oh jeez. His creepy little sausage fingers, as if the hair-don't wasn't bad enough. ICK!
 
bailadora said:
Is this where I get banned from the club? I like Guy Fieri.
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Nah I even watch DD&D sometimes but all the rings on his pudgy little fingers gross me out. I just can't help it. I want his car, and I would get drunk with him, I just wouldn't sleep with him afterwards. :D
 
Saucyminx said:
Nah I even watch DD&D sometimes but all the rings on his pudgy little fingers gross me out. I just can't help it. I want his car, and I would get drunk with him, I just wouldn't sleep with him afterwards. :D
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So we think alike here. Cool.
 
^^^^^^^^

Super creepy, and now I might need another 3 martinis to get that out of my brain.

*slips off to suit thread to make it all better*
 
midwestyankee said:
I won't vote you off the island. I generally enjoy the joints that he features on his shows. I've eaten at more than a dozen of them by now.
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Yea! *does a booty shake* I like triple D, too. I've only eaten at a couple locations (one is less than a couple miles from my house!), but when I'm going somewhere new, I make it a point to see if anything has been featured from that locale.

Saucyminx said:
Nah I even watch DD&D sometimes but all the rings on his pudgy little fingers gross me out. I just can't help it. I want his car, and I would get drunk with him, I just wouldn't sleep with him afterwards. :D
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I don't want to sleep with him either, but I would like to cook with him. I think that'd be a hoot and a half!
 
bailadora said:
Yea! *does a booty shake* I like triple D, too. I've only eaten at a couple locations (one is less than a couple miles from my house!), but when I'm going somewhere new, I make it a point to see if anything has been featured from that locale.



I don't want to sleep with him either, but I would like to cook with him. I think that'd be a hoot and a half!
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I would cook with him, and even hang out with him, but I would make him take off all those ridiculous rings. Not sanitary to cook with those big thick rings on, they would get stuff under them and I don't care how much he washes his hands. No me gusto.

I've never hit a DDD place. :( There is one of the restaurant makeover shows places hosted by the butter face English dude with the slammin body, near us, and it was very disappointing. Not Ramsey, as he's a Scot, the other one. Ramsey I would totally sleep with. After enough drinks I would probably sleep with butter face too. WTF is his name? Robert Irvine. I met him at a food show about 10 years ago. His body is phenomenal, and he seemed like a really nice guy. We met Rocco Dispirito that day too--he was drooling over my blonde friend. Cute as a button, but very travel sized.

So to re-rail this thread, we went out for dinner last night and I had seared scallops on an asparagus risotto, with a drizzle of balsamic syrup, and basil oil, and micro-greens tossed in basil oil and lemon juice on top. It was heavenly. . . I would like that again for breakfast. Instead I will just have more coffee.
 
I've missed this thread too!

Those are lovely and look delicious too.
 
I am making Dill Pickles. Two refrigerator recipes and one where they ferment in a salt brine. When and if any become pickles I'll report back with the winning recipe.

I used this recipe mostly: http://allrecipes.com/recipe/refrigerator-dill-pickles/

I added Crushed Red Pepper Flakes to some jars, and because I had it for other recipes I added Coriander and Mustard Seed. There is very little salt in this recipe which surprised me.

I assumed spears would finish quickly and pickle well and they did, but the Whole Dills I made were almost as fast. I made in total something like 2 gallons of pickles. They are mostly gone. I am reusing the brine now to pickle a jar of Sliced Jalapeños and a jar of Watermelon Rinds.

I also used the same brine for pickled eggs which I had never tasted before. Interesting and as far as I can tell the process worked. I ate them within a couple of weeks, so I have no idea how long they would have lasted preserved that way.

I tried a salt method from Alton Brown that is much like making Sauerkraut or Kimchii and it failed entirely. I used Kosher salt because that is what I had handy. In hind-sight it is probably less NaCl by weight per volumetric area, so a cup of Kosher is probably short of the weight of a cup of Pickling Salt. I think my brine was not the right degree of salinity. It started to ferment, I thought, but it stalled and the cucumbers just sort of softened and turned bitter. Just in case the process continues after the fermentation stage I refrigerated them a month then tossed them as a failed effort.
 
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Naan is too thick to roll up as a wrap. I fold it in half like a taco. This one is Avocado, Tomato, Bermuda Onion and left-over Rib-eye.

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I am making banana stuffed French toast for supper this evening.
 
I've decided my experiment with living like an acetic has gone on long enough. I have been grabbing stuff out of storage. I finally got my huge stockpot found. The house is redolent with the fragrance of beef bones and onions simmering.
 
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