Why does everyone use ready made cake mix???

[chittylove]

after 2 hours of bouncing and humping and a series of loud moans and shivers from her... he goes squir and 9 months later there is a loud and pronounced "WAAAAAAAAA"

Hi only commentary "anyone in the mood for some veal?"

lmao.... ......all i wanted was some protein.....

osso bucco?

 

[SanDguy_22]

lmao.... ......all i wanted was some protein.....

osso bucco?

there is more than one way to intake that shake ya know

osso bucco sure with some nice asparagus etc...

 

[chittylove]

there is more than one way to intake that shake ya know

osso bucco sure with some nice asparagus etc...

mmmpphhhh....dribble.... *looks up*.....slurp....mmmpphhhhh
did you say something?!!

yummmm.......two of my faves together.....although i don't know if i want you to have asparagus though lmao

 

[SanDguy_22]

mmmpphhhh....dribble.... *looks up*.....slurp....mmmpphhhhh
did you say something?!!

yummmm.......two of my faves together.....although i don't know if i want you to have asparagus though lmao

i can always slip in a sausage in to a bun of yours... maybe some meat for your taco... jk sorry really really really bad sexualy euphanism joke.
unless you want to have relish with all of the above. ...

 

[chittylove]

i can always slip in a sausage in to a bun of yours... maybe some meat for your taco... jk sorry really really really bad sexualy euphanism joke.
unless you want to have relish with all of the above. ...

i want all the fixin's!!!!!!!!! don't you be scimpping on them either!!!!! lmao!!!!!

 

[SanDguy_22]

i want all the fixin's!!!!!!!!! don't you be scimpping on them either!!!!! lmao!!!!!

sure

 

[chittylove]

sure

and there'd better be lots of leftovers!

 

[SanDguy_22]

and there'd better be lots of leftovers!

with lots of ....


_____[:]o snorkling anyone???


ya gots to love them leftover.. too bad neither of has the energy to cleanup

 

[chittylove]

with lots of ....


_____[:]o snorkling anyone???


ya gots to love them leftover.. too bad neither of has the energy to cleanup

mmmm.....slurp... ...

how about scuba?!!

how about we call someone with a maid's uniform to clean up

 

[SanDguy_22]

mmmm.....slurp... ...

how about scuba?!!

how about we call someone with a maid's uniform to clean up

sure... but i doubt that they would get anything done... french maid uniforms can be an eyefull

unless we can find a guy to dressup like that... then i can cleanup you can handle him.

 

[chittylove]

sure... but i doubt that they would get anything done... french maid uniforms can be an eyefull

unless we can find a guy to dressup like that... then i can cleanup you can handle him.

that was the point

but.....the other idea is not so shabby either
would you watch?

 

[SanDguy_22]

that was the point

but.....the other idea is not so shabby either
would you watch?

propably not... id be cleaning.. since i dont want to see an eye full of a guy in a french maids outfit.

 

[chittylove]

propably not... id be cleaning.. since i dont want to see an eye full of a guy in a french maids outfit.

tell you what, ditch the guy, put that outfit on me and you can watch me clean.........then i might have to clean you after, won't i?

 

[SanDguy_22]

tell you what, ditch the guy, put that outfit on me and you can watch me clean.........then i might have to clean you after, won't i?

you might have to clean your self after that too

 

[chittylove]

you might have to clean your self after that too

oh but i leave that up to you

 

[SanDguy_22]

oh but i leave that up to you

i have a fire hoze for that....

 

[chittylove]

i have a fire hoze for that....

hmmmm.....i've heard those are very hard to handle......need a hand holding it steady?

 

[SanDguy_22]

hmmmm.....i've heard those are very hard to handle......need a hand holding it steady?

nah i just stick it in between my legs like every other phallic looking object. (like a missile etc) and let er rip....


So you got any more food related questions??? : D

 

[chittylove]

nah i just stick it in between my legs like every other phallic looking object. (like a missile etc) and let er rip....


So you got any more food related questions??? : D

why yes i do in fact.....

wanna make a seafood fest in a huge pot for friends.....
crab, prawns, mussels, scallops and such.....dump in a bottle of vino...

what kind of white is most suitable?
besides garlic, shallots, spanish saffron, what else could i put in it to make it super yummillicious? thinking some sort of fusion thing.......

 

[SanDguy_22]

why yes i do in fact.....

wanna make a seafood fest in a huge pot for friends.....
crab, prawns, mussels, scallops and such.....dump in a bottle of vino...

what kind of white is most suitable?
besides garlic, shallots, spanish saffron, what else could i put in it to make it super yummillicious? thinking some sort of fusion thing.......

well.. try to find something dry light and fruity like a pinogrigio
preferable something in from the general region of venise.

trader joes has a good one available at $2.99 per bottle... cant rememeber the name of it but its in the italian wines section of the store... you cant miss it. (the only one that price.)

as to herbs... try some fresh thyme or lavander maybe some minced halapenos. (not too much though) Or you can flavor the stuff with a bit of curry powder.
Or you can just go and flavor the whole thing by using coconut milk and cream. mind you... let the can of coconut milk stand for an hour or so and then carefuly open it only use the top % of the can that has the white creamy fat floating on it. (never get that "low fat" coconut milk... your paying extra for flavorless sugarwater on those)
after skimming the top part of the can for your sauce just toss the rest or make some drinks out of it.

also if you make the sauce and cook the individual seafood items separately letting mixing it together and letting it heatup about 5 minutes before service... the result comes out much nicer. (aka restaurant style)

any other questions??/

 

[chittylove]

well.. try to find something dry light and fruity like a pinogrigio
preferable something in from the general region of venise.

trader joes has a good one available at $2.99 per bottle... cant rememeber the name of it but its in the italian wines section of the store... you cant miss it. (the only one that price.)

as to herbs... try some fresh thyme or lavander maybe some minced halapenos. (not too much though) Or you can flavor the stuff with a bit of curry powder.
Or you can just go and flavor the whole thing by using coconut milk and cream. mind you... let the can of coconut milk stand for an hour or so and then carefuly open it only use the top % of the can that has the white creamy fat floating on it. (never get that "low fat" coconut milk... your paying extra for flavorless sugarwater on those)
after skimming the top part of the can for your sauce just toss the rest or make some drinks out of it.

also if you make the sauce and cook the individual seafood items separately letting mixing it together and letting it heatup about 5 minutes before service... the result comes out much nicer. (aka restaurant style)

any other questions??/

thanks chef.......another question regarding the same dish...

i brought back some saffron from spain and would like to use it in this dish, but i really like the coconut milk idea......so my q would be ......would saffron and coconut milk with the wine and maybe a little jalapeno work? should i add some stock as well? ok, maybe half and half wine and stock, some coconut milk, a pinch of saffron, and jalapeno to taste......how does that sound?

 

[SanDguy_22]

ok here goes...

 

[SanDguy_22]

thanks chef.......another question regarding the same dish...

i brought back some saffron from spain and would like to use it in this dish, but i really like the coconut milk idea......so my q would be ......would saffron and coconut milk with the wine and maybe a little jalapeno work? should i add some stock as well? ok, maybe half and half wine and stock, some coconut milk, a pinch of saffron, and jalapeno to taste......how does that sound?

yaa i think that would work just fine... the idea with the coconut milk safron etc...
if your going to use stock make a nice fumet with some scrap pieces of fish etc.

here is a recipe for ya.
for about a quart of fluid...
1.5 cups mirepoix (1/4th diced carrot, 1/4th diced cellery, 2/4 diced onion)
1 quart of water
1.5 cups of white wine
3-4 cups of fish scraps ya know skin bones etc... almost anything will work... best results come with white fish but salmon is good as well.

for spices
a sprig of thyme and a couple of dill and some rosemary. (prefrably fresh)
2- 3 bay leaves
1 tsp whole white pepper
1 tsp whole allspice
some lemon peel... about 1/2 lemons worth. (only the yellow stuff though.. avoid the white intermediary layer)

hold on to the wine. place the rest of the ingredients in a pot and cover with the water slowly bring to a simmer over low heat
let simmer for about 20 minutes and pour in the wine. let simmer for an aditional 5 minutes and take off the heat.
let sit for about 5 minutes and pour it trough a collander layered with some cheese cloth. (unless you have one of those $90 super fine wire mesh strainers.... then i envy you)
gently let the stock strain in to a bowl and DO NOT PRESS ON THE LEFT OVERS IN THE STRAINER. It will make the stock cloudy if you do.

 

[chittylove]

yaa i think that would work just fine... the idea with the coconut milk safron etc...
if your going to use stock make a nice fumet with some scrap pieces of fish etc.

here is a recipe for ya.
for about a quart of fluid...
1.5 cups mirepoix (1/4th diced carrot, 1/4th diced cellery, 2/4 diced onion)
1 quart of water
1.5 cups of white wine
3-4 cups of fish scraps ya know skin bones etc... almost anything will work... best results come with white fish but salmon is good as well.

for spices
a sprig of thyme and a couple of dill and some rosemary. (prefrably fresh)
2- 3 bay leaves
1 tsp whole white pepper
1 tsp whole allspice
some lemon peel... about 1/2 lemons worth. (only the yellow stuff though.. avoid the white intermediary layer)

hold on to the wine. place the rest of the ingredients in a pot and cover with the water slowly bring to a simmer over low heat
let simmer for about 20 minutes and pour in the wine. let simmer for an aditional 5 minutes and take off the heat.
let sit for about 5 minutes and pour it trough a collander layered with some cheese cloth. (unless you have one of those $90 super fine wire mesh strainers.... then i envy you)
gently let the stock strain in to a bowl and DO NOT PRESS ON THE LEFT OVERS IN THE STRAINER. It will make the stock cloudy if you do.

wow.....thanks for all that! i used chicken stock instead.....added the wine, plus seasonings (bay leaves, whole peppers, saffron, garlic, shallots, thyme, and 3 bird's eye chillis)......strained out the stuff, then cooked the seafood in it (crab, prawns, mussels, clams) and some spanish chorizo.....once cooked, i strained out the food and reduced the sauce a little then added the coconut milk! then i squeezed some lime juice over it all when i served it! it was yummy and the sauce was all sopped up with some baguettes! definitely a keeper!!

thanks for the tips, chef

 

[SanDguy_22]

wow.....thanks for all that! i used chicken stock instead.....added the wine, plus seasonings (bay leaves, whole peppers, saffron, garlic, shallots, thyme, and 3 bird's eye chillis)......strained out the stuff, then cooked the seafood in it (crab, prawns, mussels, clams) and some spanish chorizo.....once cooked, i strained out the food and reduced the sauce a little then added the coconut milk! then i squeezed some lime juice over it all when i served it! it was yummy and the sauce was all sopped up with some baguettes! definitely a keeper!!

thanks for the tips, chef

your welcome... also you could have gone out and made some paella out of that.. but i forgot to mention it.
personlay i dont like putting chicken stock on seafood... since it makes everything taste like chicken.


also here is a funny story for ya...
a few weeks ago i was at work and we had a bunch of chicken bones left over. i went on to make chicken stock fromt hose bones. It was supposed to be used in the veloute.
I even left a note on it.
Well the next day when i was not there to watch over the production of the veloute... one of the guys started making it.
He used the chicken stock as he was supposed to.
but out of his old habbits he went on and dumped a whole bunch of chicken base to the sauce as well. (normaly we flavor the veloute with the chicken base and not with the stock)

anyways... the day after that when i was working again...
i was making a bit of lunch for the crew. i took a couple of cups of the veloute which had been made the day before i added a couple of cups of heavy cream and a couple of more cups of white wine. brought it to a boil and tasted it...
i had to spit the stuff out because it tasted like the straight up chicken base out of the can.

If the diluted version tastes that strongly of chicken.. can you imagine what the full strength sauce tasted like.
im suprised they didnt get complaints over making/using that.
I told the other guys and asked who had made the sauce but noone had a knew the quilty party.