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2006-12-24 -Short Attention Span Theater-

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Posted by .com 2006-12-24 04:28|| || Front Page|| [11124 views since 2007-05-07] Top

#1 Makes me real glad I already know how to cook. Too much of this nouvelle cuisine crap is different solely for the sake of being different, not because of any intrinsic and unique flavor harmonies or subtle new tastes. You have to be one jaded SOB to plunk down a day's pay for a stinking burger.

Want to try a sandwich with loads of flavor and one that you can get at the local deli? Mix bloody rare roast beef with smoked turkey on dark rye, heavy on the Mayonnaise and mustard with Cheddar cheese, lettuce, tomato and light onions plus a schmear of horseradish. Some pepperoncinis plus potato chips on the side with a Vernor's ginger ale to drink and you'll be in hog heaven. What's more is that you'll pay less than ten frogskins for the whole meal.

Posted by Zenster">Zenster 2006-12-24 06:41|| 2006-12-24 06:41|| Front Page Top

#2 Want to try a sandwich with loads of flavor and one that you can get at the local deli? Mix bloody rare roast beef with smoked turkey on dark rye, heavy on the Mayonnaise and mustard with Cheddar cheese, lettuce, tomato and light onions plus a schmear of horseradish. Some pepperoncinis plus potato chips on the side with a Vernor's ginger ale to drink and you'll be in hog heaven. What's more is that you'll pay less than ten frogskins for the whole meal.

damn Zen!, gettin a food jones now. can't wait till Xmas, 11.5 lb boneless marbled rib-eye roast with secrete wiskey/cran crust, turkey w/trimmings and orange duck.

and No I will not be cooking thank you, the girlz will and they do better work!

Posted by RD 2006-12-24 07:05|| 2006-12-24 07:05|| Front Page Top

#3 Dozens of raw oysters, medium rare venison tenderloins, green bean casserole with the crunchy onions, a good strong DOMESTIC red, and my wife's chocolate-bourbon pecan pie.

Merry Christmas!

Posted by no mo uro 2006-12-24 07:58|| 2006-12-24 07:58|| Front Page Top

#4 Dang Z. I've got the sirloin tip in the fridge, gonna try that one.

Posted by Shipamn 2006-12-24 08:02|| 2006-12-24 08:02|| Front Page Top

#5 Herbed roast beef and Yorkshire pudding, w/roast brussel-sprouts on the side, streuseled sweet potatoes with dried fruit, mashed potatoes.... by Christmas we are usually so sick of turkey that we have practically anything else.

Posted by Sgt. Mom 2006-12-24 08:40|| www.sgtstryker.com]">[www.sgtstryker.com] 2006-12-24 08:40|| Front Page Top

#6 Forget Paris Hilton, I'm headed to SGT Mom's house.

Posted by Besoeker 2006-12-24 08:44|| 2006-12-24 08:44|| Front Page Top

#7 Paris Hilton with meat in her mouth? There's something we haven't seen before...

Posted by Raj 2006-12-24 10:14|| 2006-12-24 10:14|| Front Page Top

#8 Yum, #5 Mom!

I'll be right down.... ;-p

Merry Christmas to you and Blondie too!

Posted by Barbara Skolaut">Barbara Skolaut 2006-12-24 10:28|| http://ariellestjohndesigns.com/page/15bk1/Home_Page.html]">[http://ariellestjohndesigns.com/page/15bk1/Home_Page.html] 2006-12-24 10:28|| Front Page Top

#9 Ok... but you might have to park in the street. The garage is full of Blondie's stuff, and our own cars take up all the driveway!
(Little primrose-colored house with xerioscaping, in the middle of the block. Don't mind the dogs. Or the cats.)

Posted by Sgt. Mom 2006-12-24 14:52|| www.sgtstryker.com]">[www.sgtstryker.com] 2006-12-24 14:52|| Front Page Top

#10 Lookin' at a Coca-Cola glazed shank of hickory smoked ham with house-style horseradish sauce, scratch garlic mashed potatoes, tossed salad with homemade Green Goddess dressing, creamed cabbage and some cherry pie for dessert!

PS: Please do try the sandwich recipe. I left out mention of a Claussen's dill pickle on the side. Don't substitute any of the ingredients (although smoked Cheddar is good). The black rye bread is essential for the overall flavor. I promise, you'll be hooked.

Posted by Zenster">Zenster 2006-12-24 15:12|| 2006-12-24 15:12|| Front Page Top

#11 Roast brussel-sprouts, I think I'll try that today. Thanks for the idea Sgt Mom.

BTW, stir fried chopped BS with green onion, garlic and soy is really good. For some reason it eliminates that Brussel Sprout taste, which I personally like but many don't.

Posted by phil_b 2006-12-24 16:52|| 2006-12-24 16:52|| Front Page Top

#12 it eliminates that Brussel Sprout taste, which I personally like but many don't.

I have found that the majority of the time when people complain about a chlorine aftertaste (it is actually a form of mustard flavor, like all brassicae plants), it is because they are eating overgrown specimens.

For a real changeup, please try purchasing Brussel sprouts no larger than the end of your thumb. Peel off the first two or four outer leaves to arrive at a clean product and then cut away a few millimeters of the stem to eliminate any wood.

Boil or steam these morsels very briefly. I like to add a pat or two of butter to the cooking water. Overcooking tends to highlight the mustard flavor, just as with cabbage. In reality, cabbage, broccoli, cauliflower, kale, Swiss chard, bok choy, nampa cabbage, collard greens, turnip, rutabaga and mustard are all derived from the same plant which has undergone extensive selective breeding by humans over several millennia.

Posted by Zenster">Zenster 2006-12-24 17:38|| 2006-12-24 17:38|| Front Page Top

#13 Brussel Sprouts. I like Brussel Sprouts.

There. I said it.

Posted by Dave D.">Dave D. 2006-12-24 18:15|| 2006-12-24 18:15|| Front Page Top

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