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  • The "Nom Nom Nom" Thread

    Gonna have to start getting this over here. Thank God it's only 11 pages.
    Midget Porn Rocks

    USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

  • #2
    Originally posted by 1J04 View Post
    Gonna have to start getting this over here. Thank God it's only 11 pages.
    Talkin' ain't doin' ...

    Comment


    • #3
      Originally posted by Veer_G View Post

      Talkin' ain't doin' ...
      Well What's The Best Way Darrell?
      Midget Porn Rocks

      USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

      Comment


      • #4
        Originally posted by 1J04 View Post

        Well What's The Best Way Darrell?
        Dint momma larn you nuthin', Jimmy? Copy and paste in a .doc. (No, not Corrections, ...)

        Comment


        • #5
          Well so much for copy paste entire pages. Won't do it.
          Midget Porn Rocks

          USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

          Comment


          • #6
            I made some cookie dough cupcakes recently that had buttermilk cookie dough frosting. First time ever making them. Those fuckers were like crack!! Soooo good!


            Sent from my iPhone using Tapatalk
            "Never start an argument with a man who can end you from another zip code"

            Comment


            • #7
              Originally posted by Darkside-Six View Post
              I made some cookie dough cupcakes recently that had buttermilk cookie dough frosting. First time ever making them. Those fuckers were like crack!! Soooo good!


              Sent from my iPhone using Tapatalk

              With Anchovies? Always Anchovies !!!!
              Midget Porn Rocks

              USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

              Comment


              • #8
                Originally posted by 1J04 View Post


                With Anchovies? Always Anchovies !!!!
                How else is he gonna get the fish breath?

                Comment


                • #9
                  Page One of Nom, Nom, Nom from our brutal time of trials and tribulations under the evil hegemony of the wicked Microsoft/CBS Overlords. Pictures and video are problematic, and will be backfilled as time allows, as will the other 10 pages of thread. bear in mind that this was 29 pages in MS Word.

                  A1J04


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                  The Nom Nom Nom Thread
                  03/27/2016
                  (2 votes)


                  Let's just do this.
                  Post up your recipes, vids, photos, youtube goodies of others, hell, the whole gambit. Some of you have in the past posted up some pretty nice grub ideas. Get your culinary on !!
                  Just about lunch time and I've been thinking about Chicken, Taters, n salad for some reason. Then I came across these vids. I've done the Taters n Chicken like this many times and enjoyed the heck outta of it. Just never did the Kaymak, not that I wouldn't give it a whirl.
                  So here's a couple simple ones to start it off. If you can watch these without your mouth watering, you've already ate. (or eaten)?
                  Or maybe Burgers or Steak? Salmon Steaks are sounding pretty good to, and Halibut, Lingcod................
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                  GenochristX
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                  Re: The Nom Nom Nom Thread
                  03/27/2016
                  Nachos?


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                  GenochristX
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                  Re: The Nom Nom Nom Thread
                  03/27/2016
                  Or a summer time favorite, funnel cakes


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                  tucker301

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                  Re: The Nom Nom Nom Thread
                  03/27/2016
                  (3 votes)



                  Rate now:
                  A1J04

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                  Re: The Nom Nom Nom Thread
                  03/27/2016 Last edited 03/27/2016 by A1J04
                  (1 vote)


                  tucker301 wrote:
                  You, my man, are absolutely on your "A" game !!!! I love her titties I do I do I do.

                  edit: I also like the way she attempts to eat and swallow too. You filthy Animal.
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                  A1J04

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                  Re: The Nom Nom Nom Thread
                  03/27/2016
                  (1 vote)


                  Corn Chip Nachos? Oh Hell Yessssss.
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                  A1J04

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                  Re: The Nom Nom Nom Thread
                  03/27/2016 Last edited 03/27/2016 by A1J04
                  (1 vote)




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                  sirhrmechanic

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                  Re: The Nom Nom Nom Thread
                  03/27/2016 Last edited 03/27/2016 by sirhrmechanic


                  Go Directly to tits. Do not pass Go. Do not collect Two Hundred Dollars...
                  Sums this thread up about right...
                  That said, I've gotten some good food tips from SH... so keep the good stuff coming!
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                  pteranadon

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                  Re: The Nom Nom Nom Thread
                  03/27/2016


                  OK: Mexican spaghetti:

                  I never cook in exact measurements so my recipes require some thought.

                  Saute some chopped celery and white onion in a little bit of olive oil
                  Add diced chicken and cook until chicken is done.
                  On lower heat add:
                  cream of mushroom soup, white velvetta cheese, fresh mushroom, and rotel hot dice tom and chili and a bit of milk to thin it out.

                  Use fettuccini noodles- not spaghetti noodles.
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                  GenochristX
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                  Re: The Nom Nom Nom Thread
                  03/27/2016


                  Ok if you're wanting something different that will be the best you've ever had, this is my grandmas pancake recipe that I remember from growing up and blew my away the first time she made it when I was an adult. Mix the wet stuff first and sift the dry stuff together and add the the wet. Mix but leave lumpy. If you mix it smooth they are not anywhere near the same.

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                  sirhrmechanic

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                  Re: The Nom Nom Nom Thread
                  03/27/2016 Last edited 03/27/2016 by sirhrmechanic




                  Bacon Turtles.
                  Make a large-ish burger patty with lean ground beef or ground sirloin.
                  Take 3 hot-dogs. Slice two in half and insert in the burger patty as legs
                  Take the third hot dog and use half to make a head, then slice the remaining half obliquely to make the tail.
                  Top with slices of sharp cheddar.
                  Wrap in bacon weave.
                  Grill in a very hot BBQ until done to desired level of rarity.
                  Place on bun and serve.
                  Recommend that you serve within easy reach of an Automatic Electronic Defibrillator.
                  I made these a few years ago... the picture above is the turtles just getting ready to go in the BBQ... nom nom nom indeed!

                  ^^^ These are someone else's... but you get the idea.
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                  bp7178X
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                  Re: The Nom Nom Nom Thread
                  03/27/2016 Last edited 03/27/2016 by bp7178


                  Genochrist wrote: Ok if you're wanting something different that will be the best you've ever had, this is my grandmas pancake recipe that I remember from growing up and blew my away the first time she made it when I was an adult. Mix the wet stuff first and sift the dry stuff together and add the the wet. Mix but leave lumpy. If you mix it smooth they are not anywhere near the same.
                  I'd mix the sugar with the wet stuff. What her process is describing is known as the muffin method, when all wet ingredients and mixed, then combined with the dry. Sugar is always considered a wet ingredient.
                  Mix by folding it over and over for no more than a good 10 count. To do otherwise forms gluten, which makes them very tough.
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                  GenochristX
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                  Re: The Nom Nom Nom Thread
                  03/28/2016


                  She did it for 80+ years this way and it works for me. Only thing I've ever done different was to all pecans. The acid of the butter milk reacts with he base of the baking soda to make them fluffy. I don't know about the gluten thing, but, mixing them smooth makes them tough so that very well could be the reason
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                  bp7178X
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                  Re: The Nom Nom Nom Thread
                  03/28/2016


                  The soda acts as a leavening. Makes nice bubbles in the mixing bowl. Double acting baking soda will make a second rise when it get warm on the griddle.
                  Gluten is what happens when you agitate wheat proteins in the presence of water. It is what makes bread chewy.
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                  MorlupoX
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                  Re: The Nom Nom Nom Thread
                  03/30/2016
                  (1 vote)


                  Prime Rib. One of God's signs He loves us:

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  Given the hatred for my boy Mark LaRue, please don't hold the Dillo Dust against me.
                  Bring prime rib to room temp. (BTW, only prime beef can be called prime rib. Everything else is just a rib roast but anyway...)
                  Fill the bottom of the roasting pan with diced red and Yukon gold potatoes and onions. Add olive oil, black pepper and salt. Then set roast on rack.
                  Oven at 375. I do 15min per pound but I use an internal thermometer. I bring the center to 115 and rest/carryover will take it to 120. This one is 125. The guests didn't care for as rare as I usually make it so HH6 made me cook it a bit more. Normally I like it rare enough that if a trauma surgeon were there, he could revive the cattle.
                  Your potatoes will not be crisp so while the roast rests I crank the Wolf to 500 for a few minutes.
                  The mushrooms are just buttons sliced and cooked in olive oil with spoonfuls of minced garlic.
                  Enjoy.
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                  marinevet1X
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                  Re: The Nom Nom Nom Thread
                  03/30/2016


                  Morlupo wrote:
                  Prime Rib. One of God's signs He loves us:

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  [img][/img]

                  Given the hatred for my boy Mark LaRue, please don't hold the Dillo Dust against me.
                  Bring prime rib to room temp. (BTW, only prime beef can be called prime rib. Everything else is just a rib roast but anyway...)
                  Fill the bottom of the roasting pan with diced red and Yukon gold potatoes and onions. Add olive oil, black pepper and salt. Then set roast on rack.
                  Oven at 375. I do 15min per pound but I use an internal thermometer. I bring the center to 115 and rest/carryover will take it to 120. This one is 125. The guests didn't care for as rare as I usually make it so HH6 made me cook it a bit more. Normally I like it rare enough that if a trauma surgeon were there, he could revive the cattle.
                  Your potatoes will not be crisp so while the roast rests I crank the Wolf to 500 for a few minutes.
                  The mushrooms are just buttons sliced and cooked in olive oil with spoonfuls of minced garlic.
                  Enjoy.
                  got any horseradish to go with that? looks good
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                  MorlupoX
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                  Re: The Nom Nom Nom Thread
                  03/30/2016


                  Yes Sir. Big Polish population a couple of towns over. I get my horseradish from one of their grocery stores. Blow the back of your head off good. Prime rib needs horseradish for sure.
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                  jaia2X
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                  Re: The Nom Nom Nom Thread
                  04/02/2016 Last edited 04/02/2016 by jaia2



                  chicken fried bacon, just because
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                  A1J04

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                  Re: The Nom Nom Nom Thread
                  04/03/2016
                  (1 vote)


                  Hella nice job on the Prime Rib man. Salivary Glands be like "Whaaa".
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                  VeerG

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                  Re: The Nom Nom Nom Thread
                  04/03/2016 Last edited 04/03/2016 by VeerG


                  Galbi jjim (갈비찜)

                  The threadmeister asked me to wade on in and prime the pump of creativity, so here's a little number to soak up a few of your hours in the kitchen. You may want to detail the missus, but this is some seriously good dude food.
                  Galbi jjim is a Korean braised short rib dish with starchy vegetables, fairly like a stew, that is traditionally served during their harvest festival in the fall.
                  Every town has its variant, some sweet, some savory, some spicy, some a mix of two, or all three.
                  Having just splurged on a higher-end pair of 12 qt. All-Clad stockpots to replace some failing veterans bought from TJ Maxx years ago, this was the baptism that I settled on.
                  Mine came out looking like this:


                  Possible ingredients
                  I say "possible" because not everyone lives near a large concentration of Asians, let alone Koreans, and no, the cuisines of various regions/countries are dissimilar enough that Asian markets don't stock identical items.
                  Anyway, I'll bold the "gotta have" items and include the optional ones. Here goes:

                  Short ribs, cut to 3" lengths, 5 to 6 lbs. (if you can, buy them at a Korean grocery store, you'll find them both fresh and frozen and specially cut)
                  Water, it comes out of the faucet
                  Cooking wine (white), or soju, a Korean alcoholic bev a bit like schnapps or sake
                  Apple vinegar, or, better yet, rice wine vinegar
                  Soy sauce
                  Black peppercorns
                  Brown sugar, or plain molasses
                  Garlic (get the real stuff)
                  Green onions
                  White or yellow onions
                  Sesame oil (I'd like to say that it's essential. Get the non-dark, regular stuff if you can.)
                  Carrots (get some fat-ass ones, over an inch and a half at the base)
                  Daikon, or Korean radish (I know that daikon itself may be well off the radar, but do try to find it)
                  "Boiling" potatoes
                  Sweet potato (get one that's long and somewhat skinny. Some of the Korean ones are interesting. They're PURPLE inside)
                  Asian mushrooms (try to get dried black Chinese, but dried shiitake work here, too)
                  Fish sauce (known as nuoc mam in Vietnamese, it may be a tough get for some. Don't let them try to sell you nuoc cham, which is a light-colored dipping sauce with red pepper flakes for spring and summer rolls. What you want is really dark. More info: food-hacks.wonderhowto.com/inspiration/weird-ingredient-wednesday-fish-sauce-the-ultimate-umami-bomb-0159854 ... I use "Golden Boy")
                  Corn syrup (the Korean stuff is called "mul yeot." I doubt that it's much different)
                  Serrano pepper/s, or Korean hot red pepper paste (the Korean stuff imparts an unmatchable flavor. You can find another source for heat, but make sure that it's not full of UFOs, "unidentified floating objects")
                  Asian pear/s (not completely a deal-breaker, you can get away with using Anjou, but they're a little sweet)
                  Ginger, julienned
                  Chestnuts, shelled
                  Jujubes (red dates) (if you're in a Korean shop, they're called "daechu")
                  Pine nuts, toasted
                  Sesame seeds

                  Preparation
                  1. Take out your fresh or thawed short ribs (get the ones with the mound of meat on top of the bone) and trim as much of the fat off as you can. Then, crosshatch-cut into the meat about halfway down to the bone. We're doing this to get the blood out of the meat (Koreans are a bit hung-up about consuming blood) and to let the end-of-the-recipe braising do its thing and push the flavor into the meat, as well as soften it.
                  2. Refrigerate the short ribs in an ice-water bath for 4-5 hours, or overnight. Change the water out at least four times, and rinse the short ribs to remove blood.
                  3. Drain the chilled short ribs. At this point, you set them up for a two-hour (see step 4 NOW) covered simmer, occasionally spooning out and discarding the foam that gathers at the top of the pot. (Some recipes suggest reserving a strained cup of the post-simmer beef juice for the sauce.) Make sure to use a heavy-bottomed stock pot, 10 qt. minimum. Once the short ribs have simmered, stop the cooking process in an ice bath, and then return them to the fridge for four hours, covered and in their cooled-down pot liquid, and then remove gelled fat from the top of the pot when you pull them. Alternately, you can also boil the short ribs for 10 minutes instead, to reduce the overall prep time, but they might toughen.
                  4. While the short ribs are simmering, start the sauce preparation. First, soak the mushrooms in hot water for at least 45 minutes, remove them from the mushroom liquid, and pat dry. Reserve a half-cup of the leftover mushroom liquid, straining out the floaty bits. For the sauce, combine approximately 1 cup of water, 1 cup of cooking wine/soju, 1 cup of soy sauce, 1/2 cup of reserved mushroom liquid, 1/4 cup vinegar (please, no red!), 2 tbsp. of fish sauce, if you got it, 1 chopped bulb of garlic, 4 bias-chopped scallions in 2" lengths, less the root end and the very top of the leaves, a little less than half the mushrooms (note: if you're using baby shiitake, use 20 total in the dish, if big, floppy Chinese black ones, a dozen), brown sugar (1/2 cup) or (NOT BOTH) plain molasses (2 tbsp.), 1 or 2 serrano peppers, side slit but whole, (or the Korean hot pepper paste, 1 tbsp.), 1 large (or 1 1/2 small) Asian pear, ground up (if you don't grind it, you'll have to strain it into the dish later) with a small onion (no skin or root ends, thanks), and 1 level tbsp. black whole peppercorns. Whisk it together, pot it, bring to boil, reduce to simmer, covered for 30-40 minutes.
                  5. Start the vegetable prep. The idea here is uniformity of size. (Note: Koreans abhor scuzzed up, cloudy broths, so they don't (unless they're lazy) let the veggies go in with 90į cut edges. Everything gets rounded off on 30į bevels to avoid edge breakage.) We're going to need 6-8 finely chopped cloves of garlic, 1 medium rough-chopped onion, 3-4 green onions prepped as for the sauce, 3 large carrots, 1 small-to-medium daikon, 1 small-to-medium sweet potato, chopped in about 1.5-2" lengths. If using Asian radish, cube 3/4 lb. of it at about 1.5", like the 3-4 medium boiling potatoes. If you've acquired the red dates, ginger, and chestnuts, in they go: 10, 1 tbsp. julienne, and 10, shelled. Hold everything to the side, together. I like excess veggies. Explore the pot space.
                  6. Place your ready vegetables in the bottom of a heavy-bottom stock pot, 10 qt. minimum. Pull and drain the short ribs, rinse them once more, and then place them in the stock pot. Reserve mushrooms from sauce, chop to bite size if needed, and then add to rest of the mushrooms, in with veggies and short ribs. Strain the sauce over the assembled ingredients in the stock pot, taking care to press out the moisture. We're looking to braise, not stew, so we're trying to cook from underneath, and from above with steam, so a liquid level that just about comes up level with the ingredients is fine. Adjust with small measures of liquid sauce ingredients if necessary. This isn't quite science. Bring to a boil, reduce to a simmer, and cover for 45 minutes to an hour.
                  7. Uncover, raise to a boil, and thicken up the sauce. Stir carefully, trying not to break the beef off of the bone. Drizzle "mul yeot" and sesame oil lightly over dish to glaze and mix about. Serve in a large open bowl, with white rice. Traditional toppings are toasted pine nuts and sesame seeds.

                  Videos
                  Slightly loopy chick:
                  Two pro chefs, "semi-Iron," slightly different procedure:

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                  A1J04

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                  Re: The Nom Nom Nom Thread
                  04/03/2016
                  (1 vote)


                  Helluva nice write up Veer. Thx for taking the time to put that together for us in this awesome thread sumyunguy started. Hardly any prodding either.
                  That is an awesome dish and Mrs 1J04 and I will have to do this one up before it gets to hot out to enjoy this one.
                  Ate a lot of different dishes during my 6 or 7 trips to Korea and this dandy looking dish will be a first as far as memory serves me.
                  +1 on choice of ingredients and trying to keep it authentic. The Mrs would agree 100%.
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                  MorlupoX
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                  Re: The Nom Nom Nom Thread
                  04/03/2016


                  Korean short ribs are the heat. Those look awesome. I like the recipe idea too. I'll post a couple up.
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                  VeerG

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                  Re: The Nom Nom Nom Thread
                  04/06/2016


                  More on Korean stuff: Loopy chick on a 40 minute disorganized ramble through a Korean grocery store in LA talking about food and drink items. At one point, I think she gets a cease and desist brushback but just keeps on going.
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                  DarksideSix

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                  Re: The Nom Nom Nom Thread
                  04/06/2016
                  (1 vote)


                  I've been really enjoying this guys recipies for traditional Italian food. guy is hilarious too!

                  cooking with Pasqual
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                  A1J04

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                  Re: The Nom Nom Nom Thread
                  04/06/2016
                  (1 vote)


                  DarksideSix wrote:
                  I've been really enjoying this guys recipies for traditional Italian food. guy is hilarious too!

                  cooking with Pasqual
                  Nice. Just happen to have bout 40lbs of Elk Kielbasa remaining. Always looking for other ways to enjoy it. Wouldn't ya or couldn't ya put that over some pasta? And those are nice Tongs, gotta a couple. Just don't try to lift something to big like a steak on the grill with them, they'll bend the tips over. Oh, and Beer. I always boil Kielbasa in Beer like Brats. Thx for the post DS. Does look Nom.
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                  lashlaroe

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                  Re: The Nom Nom Nom Thread
                  04/19/2016


                  On- the go breakfast for any given match day and sometimes just before going to range on a Saturday morning. It's called Egg Thing. Two eggs cooked with cheese and a bread product of some sort, cheese or cheese on top. Then anything else that is in 'fridge that seems right for my mood.

                  A few samples (pics taken in darkish kitchen at early hours of morning.



                  Caesar's Stuffed Bac-a-Egg Thing

                  Dark German Egg Thing



                  Hamand Swiss Egg Thing



                  Itsa Roni! Egg Thing



                  Waffle Waffle Egg Thing

                  There's more. I gross out my children by sending them pics early AM of these...
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                  A1J04

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                  Re: The Nom Nom Nom Thread
                  04/19/2016
                  (1 vote)


                  That's awesome Lash. My boys live together bout 40 mins away. Their Mother is a very very special and kind person. Me. Not so much. She cooks damn near everything under the sun and they miss the heck outta it. When she travels through their town she'll still drop off some of Mommy's home cook'n. Me, I just send them pictures when I know there ain't gonna be no leftovers and tell'm just how good it "was". They're finding out what it's like to have champagne taste on a beer budget, and what it takes to make good Nom Nom.
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                  07yzryderX
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                  Re: The Nom Nom Nom Thread
                  04/19/2016 Last edited 04/19/2016 by 07yzryder


                  VeerG wrote:
                  More on Korean stuff: Loopy chick on a 40 minute disorganized ramble through a Korean grocery store in LA talking about food and drink items. At one point, I think she gets a cease and desist brushback but just keeps on going.
                  korean cooking use this channel.

                  korean cooking channel
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                  Maser209

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                  Re: The Nom Nom Nom Thread
                  04/19/2016
                  (1 vote)


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                  SHoneshot86X
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                  you are going to hate me, but so what,,,
                  04/29/2016


                  my beautiful partner in crime, made me a fabulous corned beef sandwich...
                  holy dog shit...
                  that was good...

                  dont be a hater cause i just killed your stomach...i,m a sucker for a good sandwich...
                  should i be daring and drink a cold beer in celebration???
                  why yes, i think i should, stand by...
                  truly the bonus program...

                  Comment


                  • #10
                    Nice Job Buddy. Your time on this is appreciated.
                    Midget Porn Rocks

                    USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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                    • #11
                      Crawfish bisque.

                      Comment


                      • #12
                        Originally posted by Mporche View Post
                        Crawfish bisque.

                        Damn Nice Can o Dads Man. They look delicious.
                        Midget Porn Rocks

                        USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

                        Comment


                        • #13
                          What you need in this thread is also proper cooking attire...
                          Universal means it don't fit nothin'.

                          Sometimes free ain't cheap enough.

                          Comment


                          • #14
                            Mud bugs...love 'em.
                            Universal means it don't fit nothin'.

                            Sometimes free ain't cheap enough.

                            Comment


                            • #15
                              Nomenclature helps, too. That isn't a bisque. Not ... at ... all.

                              Comment


                              • #16
                                Originally posted by tnichols View Post
                                What you need in this thread is also proper cooking attire...

                                This is true. We're gonna have to work on that.
                                Midget Porn Rocks

                                USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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                                • #17
                                  Originally posted by Veer_G View Post
                                  Nomenclature helps, too. That isn't a bisque. Not ... at ... all.

                                  Wouldn't he need to put all that in a food processer?
                                  Might make it a bit crunchy instead of smooth and creamy...

                                  Comment


                                  • #18
                                    Originally posted by 1J04 View Post
                                    Gonna have to start getting this over here. Thank God it's only 11 pages.
                                    Don't worry, Blackadder. I have a cunning plan.

                                    Comment


                                    • #19
                                      Originally posted by Veer_G View Post

                                      Don't worry, Blackadder. I have a cunning plan.
                                      You're gonna getta cramp.
                                      Midget Porn Rocks

                                      USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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                                      • #20
                                        It's an old video of mine, but it's what I'm eating right now.
                                        https://www.youtube.com/watch?v=J-OWVTDJ2QU

                                        "My question is for chuggaconroy: How do you do such good Let's Plays despite crippling autism?" - Slowbeef (SA)
                                        "Perhaps people, and kids especially, are spoiled today, because all the kids today have cars, it seems. When I was young you were lucky to have a bike." - James Cagney

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                                        • #21
                                          Originally posted by Mike Casselton View Post


                                          Wouldn't he need to put all that in a food processer?
                                          Might make it a bit crunchy instead of smooth and creamy...
                                          Customarily, we start from what's called a "coulis," and strain out extraneous matter like shells, from which a lot of flavor is extracted, before any "grinding" begins.

                                          Reading assignment: http://uclub.missouri.edu/chefPliska..._or_potage.pdf

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                                          • #22
                                            Originally posted by Veer_G View Post
                                            Nomenclature helps, too. That isn't a bisque. Not ... at ... all.
                                            Well please explain what your idea of bisque is.

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                                            • #23
                                              Homade smoked deer sausage.

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                                              • #24
                                                Originally posted by Mporche View Post

                                                Well please explain what your idea of bisque is.
                                                Don't take the heat. Read the linked article. The textbook description is in the first few paragraphs.

                                                A true bisque is smooth and creamy, but the term gets stretched to include things that aren't:

                                                http://ifood.tv/soup/118376-bisque-decrevisse

                                                This is a simple classic crayfish bisque, with butter, fresh cream, and cognac:

                                                http://www.elle.fr/Elle-a-Table/Rece...isses-2070706#

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                                                • #25
                                                  I've been eating very healthy for the last year and making a lot of smoothies. My personal favorite

                                                  8oz fairlife choc milk (has to be fairlife)
                                                  1 scoop ON milk choc protein powder
                                                  1/2 cup of quick oats
                                                  1 pack of Starbucks instant coffee
                                                  add my supplements (creatine, etc)
                                                  1/2 cup of crushed ice

                                                  bam... protein mocha

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