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  #16  
Old 07-26-2005, 08:45 PM
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maddy maddy is offline
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I know you didn't really just say ^^^ that... I found Taco Bell... it's a desperate substitute... I can't even eat tostitos anymore! I will find a good Mexican restaurant... I know there's one somewhere, I hear plenty of Spanglish being spoken around and about.

And I swear if it isn't seafood it's Italian ... and I have yet to find a "good" Italian place...
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  #17  
Old 07-26-2005, 10:59 PM
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I'll have some matzo ball soup....and a
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  #18  
Old 07-27-2005, 01:41 AM
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I'm serving my famous sausage balls...
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  #19  
Old 07-27-2005, 03:01 AM
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ROFL Aqua

I'm still freaked I'm sleeping with a WI clone. I can't eat food, just him!
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  #20  
Old 07-27-2005, 03:05 AM
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Quote:
Originally Posted by WildIrish
Don't you listen to Greenday?




They don't serve Mexican food north of Texas! :grin:


[warning, highly biased New Mexican speaking]

Well they sure as hell don't serve Mexican food IN Texas, so where is it?
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  #21  
Old 07-27-2005, 03:07 AM
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hmmmm...breakfast time....can I get hot sausages please, covered in honey?
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  #22  
Old 07-27-2005, 08:18 AM
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maddy - I heard of a good Italian place you should look into.....Pesci's lmao

osuche - What kind of place called WildIrish Deli would be serving Matzo Ball Soup? How about something with potatoes...or regular balls? :grin:

scotz - You're hired! When can you start? And do you have one of those "Kiss The Cook" aprons...with the arrow pointing down?

steph - "Warning...there's lots of meat here"

GingerV - Do you have one of those New Mexico shirts from Urban Outfitter? ha ha And I thought you called them "bangers"!
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  #23  
Old 07-27-2005, 12:25 PM
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Quote:
Originally Posted by WildIrish

GingerV - Do you have one of those New Mexico shirts from Urban Outfitter? ha ha And I thought you called them "bangers"!



The Brits call 'em bangers...I'm trying desperately to remember how to speak American .
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  #24  
Old 07-27-2005, 12:31 PM
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Quote:
Originally Posted by GingerV
The Brits call 'em bangers...I'm trying desperately to remember how to speak American .



So Americans say "weiners" when they mean hot dogs, dumbasses & penises...Brits say "bangers" when they mean sausages, "wankers" when they mean dumbass, and (what do they call penises?)...damn...



Now, where do knockers & knockwursts come in to play? :dizzy:
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For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.

Complete surrender should not just come at moments in which one faces overwhelming odds, but in the calm when it seems one is personally in complete control of one's life.
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  #25  
Old 07-27-2005, 01:00 PM
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Quote:
Originally Posted by WildIrish



Now, where do knockers & knockwursts come in to play? :dizzy:



Hmmm, let's see....if these [pulls her shirt open and shimmies her tits] are knockers and a penis is a sausage, aka a kind of wurst, then....

Recipe for Self Basting Knockwurst.

Take two knockers, grease lightly with favorite massage oil.

Place one prewarmed sausage between knockers, and press them together. Be sure to completely cover, although tip of sausage may be exposed (in which case, keep damp with occasional licks).

Keeping knockers firmly pressed together, work sausage slowly back and forth until sauce forms and coats all other ingredients.

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  #26  
Old 07-27-2005, 01:18 PM
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Sorry Scotz...you're fired.



I've got me a new cook!
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Though I am different from you,
We were born involved in one another.


For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.

Complete surrender should not just come at moments in which one faces overwhelming odds, but in the calm when it seems one is personally in complete control of one's life.
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  #27  
Old 07-27-2005, 01:24 PM
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Quote:
Originally Posted by GingerV
Hmmm, let's see....if these [pulls her shirt open and shimmies her tits] are knockers and a penis is a sausage, aka a kind of wurst, then....

Recipe for Self Basting Knockwurst.

Take two knockers, grease lightly with favorite massage oil.

Place one prewarmed sausage between knockers, and press them together. Be sure to completely cover, although tip of sausage may be exposed (in which case, keep damp with occasional licks).

Keeping knockers firmly pressed together, work sausage slowly back and forth until sauce forms and coats all other ingredients.


DAMN!!


Uhm... can I help you prepare the rumproast?
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  #28  
Old 07-27-2005, 01:25 PM
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WildIrish WildIrish is offline
is not this trim anymore!
 
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:grin:
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Though I am different from you,
We were born involved in one another.


For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.

Complete surrender should not just come at moments in which one faces overwhelming odds, but in the calm when it seems one is personally in complete control of one's life.
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  #29  
Old 07-27-2005, 02:38 PM
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Rumproast....let's see....I used to be able to say I'd never made this, but I'm just starting to explore the possibilities, I must have a recipe around here somewhere...

AH..here we go.

Stuffed Rumproast:

You're going to be keeping your rumproast at constant low heat for a very, very, very long time...so make sure it's comfortable and well supported before you start.

Now you have to tenderize your rump. Begin by working your fingers slowly over the surface, stroking it lightly first, then working your fingers well into the muscle. Don't be shy, and make sure to slip your fingers in all the grooves. This treatment should both tenderize the meat and raise the temperature to begin the cooking process....small moans are a good sign, but you can be sure you're at the temp you want when the rump presses back against your hands, spreading the crease.

Optionally, you bring up the color of your rump with several quick hard swats across the thickest part of the rump. Repeat whenever necessary to maintain desired shade.

Now, as everyone knows, you want to get the flavor deep into the rump while it cooks. Work your seasoning lube into the crease, first with your fingers...then, using the same sort of sausage you'd use in the knockwurst, slowly push the seasoning deeper into the roast, moving forward a fraction of an inch at a time.

Once fully penetrated with flavor, keep the sausage moving slowly to maintain the heat for as long as necessary to cook the rumproast and the sausage simultaneously. You'll know it's done when the juices run out creamy and thick.

Last edited by GingerV : 07-27-2005 at 02:50 PM.
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  #30  
Old 07-27-2005, 02:48 PM
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WildIrish WildIrish is offline
is not this trim anymore!
 
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Oh




My




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Though I am different from you,
We were born involved in one another.


For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.

Complete surrender should not just come at moments in which one faces overwhelming odds, but in the calm when it seems one is personally in complete control of one's life.
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