What are you EATING right now?

[grawk]

i had some pretty decent pasta that i made. sauteed fresh tomatoes, garlic, and mushrooms, ground lamb, tomato paste, over some angel hair.

You shoudl try ragu, you'll quit the extra work

[grawk]

ragu tho?

[Chekhonte]

roast chicken and steamed broccoli

That's what I have almost every night. Tonight I'm having tunafish on rye however.

[JBLoudG20]

Ugh I hate ragu. I use Prego with meat, then I fry up some more ground beef, and put the sauce with meat on simmer for a few hours.

[JBLoudG20]

ROFL I liek the cooking advice when you have never eaten my food. And im pretty sure I like it different than how you do.

[JBLoudG20]

HAHA. I like it with cow. Lots of it. None of that fungus crap. Just cow.

[Dusty Chalk]

You shoudl try ragu, you'll quit the extra work

Not true. I'm sort of halfway between you guys -- I start with Ragu (or Prego or my favourite, Newman's Own Sockarooni), but then I always doctor it with some combination of the following: oregano, white pepper, black pepper, red pepper, garlic, thyme, other things, whatever's handy (spice-wise).

[grawk]

Not true. I'm sort of halfway between you guys -- I start with Ragu (or Prego or my favourite, Newman's Own Sockarooni), but then I always doctor it with some combination of the following: oregano, white pepper, black pepper, red pepper, garlic, thyme, other things, whatever's handy (spice-wise).

Oh, I was just giving reksy grief. I make my sauce from scratch too

[postjack]

count chocula

[riceboy]

count chocula

Yummy. I haven't had that in ages. Honey nut cheerios

[Chekhonte]

all this talk of sugar breakfast food makes me want to get safeway select brand peanut butter crunch. Way better than cap'n crunch.

[909]

beef jerky

[postjack]

Yummy. I haven't had that in ages. Honey nut cheerios

yeah its the "new" count chocula. I think it might be a different formula. Its pretty good though, when I eat it I kind of want to just go buy all the boxes off the shelf at Wal-mart and stay at home just eating it with organic 2% like all day.

i had some chicken earlier tonight, then I got my hair cut.

[grawk]

bacon

[ojnihs]

nothing.

sounds delicious

[grawk]

Not eating, but cooking:

bacon roux, I might have a use for it tonight or tomorrow, and it's always a shame to waste bacon fat. I'll risk a cup of flour for a 50% chance I'll use the roux

[postjack]

Not eating, but cooking:

bacon roux, I might have a use for it tonight or tomorrow, and it's always a shame to waste bacon fat. I'll risk a cup of flour for a 50% chance I'll use the roux

rooooooooouuuuuuuuuxxxx. make me some andouille gumbo.

[grawk]

i am intrigued and would like to subscribe to your newsletter.

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[Thelonious Monk]

oh my goooood

[grawk]

Etouffe. From that bacon fat based roux from yesterday, and fresh local off the boat 8 count shrimps.

[JBLoudG20]

Sounds badass Dan.

[grawk]

If I say so myself, it's pretty good. I love cajun food.

[Chekhonte]

a hot fudge sundae from DQ

[JBLoudG20]

So how do they taste?

[Chekhonte]

So how do they taste?

I haven't any idea what you're talking about