grawk Posted September 19, 2007 Report Share Posted September 19, 2007 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 Quote Link to comment Share on other sites More sharing options...
grawk Posted September 19, 2007 Report Share Posted September 19, 2007 ragu tho? Quote Link to comment Share on other sites More sharing options...
Chekhonte Posted September 19, 2007 Report Share Posted September 19, 2007 roast chicken and steamed broccoli That's what I have almost every night. Tonight I'm having tunafish on rye however. Quote Link to comment Share on other sites More sharing options...
JBLoudG20 Posted September 19, 2007 Author Report Share Posted September 19, 2007 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. Quote Link to comment Share on other sites More sharing options...
JBLoudG20 Posted September 19, 2007 Author Report Share Posted September 19, 2007 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. Quote Link to comment Share on other sites More sharing options...
JBLoudG20 Posted September 19, 2007 Author Report Share Posted September 19, 2007 HAHA. I like it with cow. Lots of it. None of that fungus crap. Just cow. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted September 19, 2007 Report Share Posted September 19, 2007 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). Quote Link to comment Share on other sites More sharing options...
grawk Posted September 19, 2007 Report Share Posted September 19, 2007 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 Quote Link to comment Share on other sites More sharing options...
postjack Posted September 19, 2007 Report Share Posted September 19, 2007 count chocula Quote Link to comment Share on other sites More sharing options...
riceboy Posted September 19, 2007 Report Share Posted September 19, 2007 count chocula Yummy. I haven't had that in ages. Honey nut cheerios Quote Link to comment Share on other sites More sharing options...
Chekhonte Posted September 19, 2007 Report Share Posted September 19, 2007 all this talk of sugar breakfast food makes me want to get safeway select brand peanut butter crunch. Way better than cap'n crunch. Quote Link to comment Share on other sites More sharing options...
909 Posted September 19, 2007 Report Share Posted September 19, 2007 beef jerky Quote Link to comment Share on other sites More sharing options...
postjack Posted September 20, 2007 Report Share Posted September 20, 2007 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. Quote Link to comment Share on other sites More sharing options...
grawk Posted September 20, 2007 Report Share Posted September 20, 2007 bacon Quote Link to comment Share on other sites More sharing options...
ojnihs Posted September 20, 2007 Report Share Posted September 20, 2007 nothing. sounds delicious Quote Link to comment Share on other sites More sharing options...
grawk Posted September 20, 2007 Report Share Posted September 20, 2007 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 Quote Link to comment Share on other sites More sharing options...
postjack Posted September 20, 2007 Report Share Posted September 20, 2007 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. Quote Link to comment Share on other sites More sharing options...
grawk Posted September 20, 2007 Report Share Posted September 20, 2007 i am intrigued and would like to subscribe to your newsletter. Send all subscription payments via paypal to [email protected]. The more you pay, the better the information you'll receive! Quote Link to comment Share on other sites More sharing options...
Thelonious Monk Posted September 21, 2007 Report Share Posted September 21, 2007 oh my goooood Quote Link to comment Share on other sites More sharing options...
grawk Posted September 22, 2007 Report Share Posted September 22, 2007 Etouffe. From that bacon fat based roux from yesterday, and fresh local off the boat 8 count shrimps. Quote Link to comment Share on other sites More sharing options...
JBLoudG20 Posted September 22, 2007 Author Report Share Posted September 22, 2007 Sounds badass Dan. Quote Link to comment Share on other sites More sharing options...
grawk Posted September 22, 2007 Report Share Posted September 22, 2007 If I say so myself, it's pretty good. I love cajun food. Quote Link to comment Share on other sites More sharing options...
Chekhonte Posted September 22, 2007 Report Share Posted September 22, 2007 a hot fudge sundae from DQ Quote Link to comment Share on other sites More sharing options...
JBLoudG20 Posted September 22, 2007 Author Report Share Posted September 22, 2007 So how do they taste? Quote Link to comment Share on other sites More sharing options...
Chekhonte Posted September 22, 2007 Report Share Posted September 22, 2007 So how do they taste? I haven't any idea what you're talking about Quote Link to comment Share on other sites More sharing options...
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