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Happy Hat you are the best. Edit: Furry food snype 
AllTerrineVehicle fucked around with this message at 16:39 on Jun 18, 2012 |
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Jun 18, 2012 16:31
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| # ? May 22, 2024 04:37 |
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ohgod what have you started HH Even precious GWS isn't furry-free now
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Jun 18, 2012 16:54
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I was going to post about how awesome father's day was and everything but now.... now........
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Jun 18, 2012 16:55
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I feel like I'm watching picasso in his blue period. HH, teach me.
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Jun 18, 2012 17:58
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Halalelujah posted:I feel like I'm watching picasso in his blue period. It's Bearcasso in his blew period. You were close.
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Jun 18, 2012 19:22
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lol
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Jun 18, 2012 21:01
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Oh god that is absolutely hilarious. Brilliant! One of the funniest things I've seen in ages. Thank you, HH!
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Jun 18, 2012 21:32
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I spent all yesterday with my father in law... working at his restaurant. They had found some good deals on seafood that day so we had some amazing food. For lunch we ate a whole steamed tile fish and stir fried tofu with char siu and green beans.  I promise there's a fish under all that scallion and ginger and cilantro. There's no pretty way to plate it, you just dig out a chunk of fish with your chopsticks and have at it. I split one of the cheeks with Mr. Charmmi, the other one went to his dad.  Dinner was Lobster Canton, chunks of lobster stir fried in a savory eggy sauce. This is where the sauce in Shrimp and Lobster Sauce comes from. 
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Jun 18, 2012 21:52
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New toy in the mail. Absolutely can not wait to slice my finger off tomorrow   6'' flexible global boning knife. MMMM factory edge :drool:
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Jun 18, 2012 22:43
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Nice bendy boner you got there.
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Jun 18, 2012 22:53
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I've been a child about it every day since I decided I needed one
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Jun 18, 2012 22:57
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fariz posted:New toy in the mail. Absolutely can not wait to slice my finger off tomorrow Someone's fursona is that of a duck.
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Jun 18, 2012 23:06
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Flash Gordon Ramsay posted:Someone's fursona is that of a duck. Feathersona 
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Jun 18, 2012 23:17
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fariz posted:New toy in the mail. Absolutely can not wait to slice my finger off tomorrow Got exactly this, and I love it! (Watch your fingers!)
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Jun 18, 2012 23:32
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I love you Hat  . To answer your question, you'd have to ask a plushophile. I can't help you there.The con was good. Saw friends, played Rock Band, ate good food. Met other people I knew online but had never physically met. Got treated to Indian too! Delicious delicious Indian. There was a vegetable samosa, covered with chickpeas, onion, yogurt sauce, and some green sauce. And a Paneer curry, and pistachio kulfi. So good. Burgatory was good too! Burnt Almond Torte hard shake, jalapeno cheddar cornbread, and a regular burger with a cajun rub, baguette for the bread, gouda, a fried egg, bourbon BBQ, onion, arugala, and mayo. I probably should have asked for mid-rare instead of medium, but oh well.
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Jun 19, 2012 01:19
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Charmmi posted:I spent all yesterday with my father in law... working at his restaurant. oh my god that food looks so good, and I just finished eating. please tell me the sauce under the fish involves black vinegar.
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Jun 19, 2012 01:52
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Man, some people are really livin' the dream:
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Jun 19, 2012 13:15
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lol. not even "seeing nickelback" "checkin' out" nickleback that's like saying "naw, I'm not gay and totally enthusiastic about taking 10" of gigantic black cock in my rear end, I'm just checkin' out the whole bi thing"
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Jun 19, 2012 15:13
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mindphlux posted:lol. Why black?
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Jun 19, 2012 15:44
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therattle posted:Why black? guy ferrari has an interracial fetish 
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Jun 19, 2012 16:33
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Can't remember who of you posted this link originally, but holy poo poo I love this... http://www.youtube.com/watch?v=iUuKstAWof4 Also: Manny, I had prepared a whole follow-up post on interracial stuff, blumpkins, gang-bang and everything, but now I won't post it, as I see that your fetish is not in that direction.
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Jun 19, 2012 17:55
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Happy Hat posted:Can't remember who of you posted this link originally, but holy poo poo I love this... That guy looks like he's having a blast doing that job.
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Jun 19, 2012 20:02
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Happy Hat posted:Manny, Sorry 
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Jun 19, 2012 20:43
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Manuel Calavera posted:Sorry
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Jun 19, 2012 20:53
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Manuel Calavera posted:Sorry
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Jun 19, 2012 23:07
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You folks are seriously dark. I love it.
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Jun 19, 2012 23:44
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Post that poo poo anyway, happy.
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Jun 20, 2012 00:02
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I never said I didn't like the fantasy of a gang-bang  . I'm a terrible perv. Plushies are just not on that list.
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Jun 20, 2012 02:37
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Phummus posted:Man, some people are really livin' the dream: I live in San Jose and didn't know what Johnny Garlic's was so I Yelped it. quote:I ordered the Volcano Chicken and my girlfriend had the Penne Pesto with Vegetable. The Volcano Chicken IS MY CUP OF TEA. Those breast were so good and tender, so good in my mouth with an excellent kick of spice with it. Its grilled and comes with some bomb rear end mashed potatoes. I would recommend this item to any one who comes and visits this place.
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Jun 20, 2012 02:42
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Why the gently caress does bombing a test mean you did badly on it, yet something being 'the bomb' mean it's good? Then again, I'm an idiot for asking; I mean, people who use 'the bomb' to mean something good are usually complete idiots, so I just answered my own question.
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Jun 20, 2012 04:55
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And in addition to that, why do people say that they "killed" something when they meant that they did it excellently?
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Jun 20, 2012 05:45
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and how come you drive on a parkway, and park in a driveway?!?
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Jun 20, 2012 07:16
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pile of brown posted:and how come you drive on a parkway, and park in a driveway?!? Why are things full of awe "awesome" and why are things that are completely devoid of it "awful"?
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Jun 20, 2012 07:21
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why is 'is' such a powerful conjugation of 'to be'? what does 'it' mean to be? and more importantly, what does one expect for an answer when asking such a question? 'es gibt' doch immer weiter. relentlessly so is language
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Jun 20, 2012 08:35
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FURTHERMORE; A GOON POST U SAY;;;
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Jun 20, 2012 08:46
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So I had the most authentic french dining experience last night, outside of France. My french-o-phile chef friend was on his way to work one morning, and came past a small shop labeled "French Pastry Shop" (In Danish). He shakes his head, thinks "Yeah right, "French" here in Copenhagen." So he goes in, and does the test, orders a cup of coffee and a croissant. He ends up sitting and talking to the owner of the place a while. Dah-VEED (David), is a french educated pâtissière from the champagne district, who opened his own pastry shop in Copenhagen. He can barely speak Danish, which is part of the charm. The place is pretty popular, and some time ago he started doing private dinners for his friends once a month at the place. Once turned to twice, and such, until it was every Tuesday, and opened to the public. It's at a fixed time, and there are only 30 seats or so total. So with everyone seated, he rings the bell, and does a speech where he's happy we're here, and what the dinner consists of, minutely detailing everything that will arrive on our plate that evening. There is no way I could begin to do his descriptions justice, complete with him stumbling through the danish language, haphazardly replacing words in french, with people shouting out translations for him. First course: A duet of tartars, smoked salmon and fresh salmon with cream. Toasted crouton with black olive tapernade, topped with roasted goats cheese, on a small bed of mixed salad. Wine, a 2009 Chablis. As David described it, it's not a Chablis. It's a real Chablis. Main course: Pan-seared Quail, flambeed in armagnac, served with a sweet grape sauce. Fresh spring cabbage, summer carrots, broken potatoes, and a small green salad with a vinaigrette. Desert: Four different Opera style cakes, so different it's crazy. I'm leaving out so much detail, I really can't remember it all. All the wine didn't exactly help. The price was very low, 60$ for all 3 courses, with an aperitif, white wine for the first course, red for the main, and for the desert: A small brandy glass of champagne liquor, a glass of champagne, and a cup of coffee. Of course we ended up paying almost double that, because we ordered so much extra wine. We actually emptied his stores. I think he's taking it as a challenge, and he'll be prepared next time we're there. The whole atmosphere was as bistro-like as it could get as well. The volume in the place was deafening, people were talking loudly, half-shouting, laughing, drinking, glasses clinking. Life is good. He's closing up over the summer for rebuilding, but he's opening up again late august/mid september. Can't wait to come back. He'll reserve the whole place for a group if we're over 15 people, and just me and the guys we can probably gather around that. If any DK goons wanna join in, I could arrange a spot. Darval fucked around with this message at 12:30 on Jun 20, 2012 |
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Jun 20, 2012 12:22
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Darval posted:So I had the most authentic french dining experience last night, outside of France. That sounds amazingly good, I must have the address of this place. I'm not a GWS regular, but I'm down for classy French dining anytime.
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Jun 20, 2012 12:56
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Why is cargo moved on ships, but shipments are moved on a truck?
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Jun 20, 2012 13:09
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Phummus posted:Why is cargo moved on ships, but shipments are moved on a truck? why are buses moved on wheels and wheels moved on freighttrains?!?????????????? to amaerica
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Jun 20, 2012 23:34
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| # ? May 22, 2024 04:37 |
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discovered great justice tonight I pretty much constantly take on cooking tasks that are really stressful, over ambitious, and basically unnecessary. today was pretty much hellish as far as work went - I drove over 150 miles, had to deal with some really lovely clients, was tired as heck, and it was like 98 degrees out so my car was constantly an inferno. but, near the end of the day, I ended up near a farmers market I rarely have time to go to, so I stopped in a gas station, bought a bag of ice and a styrofoam cooler thing, and hit the market while I had 30 mins to kill. it was like 4:30pm, I had an hour or hour+half drive home before I could even cook, and I had to walk out the door to a bowling league at 8 - so basically a cooking+showering+changing+eating window of 2 hours. and what caught my eye in the market was duck thighs for like $1.99/lb. I somehow managed to make it home, sear the duck thighs in my pressure cooker, defrost stock and throw it in, pressure cook the thighs for like 45min with garlic herbs and shallots, take it out and crisp the skin under a broiler while making a sauce in the other 15, and in the meantime prep a tomato salad, roast some veg, and make some garlic toast. total time cooking, just barely over an hour. lesson learnt : you can pressure cook a duck and then crisp it up under a broiler, and it tastes like you've confit'd it for hours. duck ended up perfect, falling off the bone, veg was awesome - and yeah - dear rachael ray : gently caress your 30 minute boring as heck meals. gimme an hour and I'll haute cuisine your rear end.
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Jun 21, 2012 06:58
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