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#2782767 - 04/23/18 07:34 AM Re: what'z on the menu? [Re: buttholesurfer]
BigBarry Offline
Grom

Registered: 04/18/18
Posts: 1
Loc: California
First battle wound with the Mandoline Slicer!
So I made eggplant parm last night and used the Mandoline Slicer to get my eggplant nice and thin. I used it once before and had no problems.
This time, I take it out of the box and I go to turn it upside down to take off the food holder and i slice my finger on the blade. Seriously, the irony in this is that I work at a deli and use a huge professional slicer all weekend long and THIS is what I slice my finger on! I could not believe how much the cut was bleeding. It's the tiniest little slit and it just wouldn't stop. FH and had to help me put the band-aid on cuz I couldn't do it myself without stopping the bleeding enough to get it on. My finger is throbbing this morning!
As a side note - I braved it and still made the eggplant and it was frigin delicious... well worth wound! LOL

www.bestadvisor.com/mandolin-slicer

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#2798990 - 05/25/18 06:16 PM Re: what'z on the menu? [Re: buttholesurfer]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: buttholesurfer


Tonight'z grind'z <img src="/forum/images/graemlins/facelick.gif" alt="" />
tablespoons olive oil

3 cloves garlic, crushed

3 cups Prego Roasted Garlic & Herb Italian Sauce

1/2 teaspoon crushed red pepper

1 pound fresh or thawed frozen medium shrimp, peeled and deveined

1 package (10 ounces) Pepperidge Farm Garlic Bread

1 package (16 ounce) spaghetti, cooked and drained (about 8 cups)

3 tablespoons minced fresh Italian parsley

Heat the oven to 400F. for the bread.
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden.
Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low. Add the shrimp and cook for 5 minutes or until they're cooked through.
Meanwhile, bake the bread according to the package directions.
Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2-inch diagonal slices. Serve the bread with the spaghetti mixture.

And a desent chardonnay and some desert and you got it made. <img src="/forum/images/graemlins/cheers.gif" alt="" /> <img src="/forum/images/graemlins/beer.gif" alt="" />
------------------------------------------------
Friends are the heart of your soul.



Yummy! cheers

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#2799076 - 05/25/18 10:54 PM Re: what'z on the menu? [Re: buttholesurfer]
20W-50 and blood Offline
Duke status
**

Registered: 02/04/04
Posts: 21657
Loc: SOCAL
taht soudns liek way too much bullsh!t...looks kller though

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#2804235 - 06/06/18 11:59 AM Re: what'z on the menu? [Re: Guiesepe Eisonhawk]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: Guiesepe Eisonhawk


Yummy!

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#2810966 - 06/20/18 11:04 PM Re: what'z on the menu? [Re: buttholesurfer]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: buttholesurfer




Pork dumplings with a cold IPA.Followed kileea skewers facelick beer

------------------------------------------------------
The best revenge is living well.



So good! cheers

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#2827986 - 07/31/18 10:13 PM Re: what'z on the menu? [Re: buttholesurfer]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: buttholesurfer



Another Taco Tuesday in the mix facelick hat


Another grub fest,LOVE Tuesdayz! cheers

----------------------------------------------
The best revenge is living well.

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#2827988 - 07/31/18 10:25 PM Re: what'z on the menu? [Re: buttholesurfer]
ringer Offline
Tom Curren status
***

Registered: 08/02/02
Posts: 10849
Loc: Huntington Beach, California
Well that looks good, Seor Butthole...

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#2839974 - 08/30/18 07:37 PM Re: what'z on the menu? [Re: ringer]
Joshua2415 Offline
Phil Edwards status
***

Registered: 07/18/05
Posts: 7224
Loc: San Clemente
Some recent camping meals...



_________________________
ChristianSurfers.com


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#2840083 - 08/31/18 06:27 AM Re: what'z on the menu? [Re: Joshua2415]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Da good grindz there bra! beer

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#2845623 - 09/13/18 06:29 AM Re: what'z on the menu? [Re: buttholesurfer]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: buttholesurfer
Chili Makes 4 to 5 Quarts
2 Diced Medium to Large Onions (can use yellow or red onions)
4 Diced Green Peppers
2-1/2 Pounds Ground Beef
1-1/2 Pounds Spiced Sausage (Hot Italian Sausage or Chorizo)
3 Cans (12 ounce) of Chili Beans or Dark Red Kidney Beans
2 Cans of Stewed Tomatoes (usually come in 14.5 ounce size)
2 Large Cans of Diced Tomatoes (~20 ounces each)
2 Containers of Chili Seasoning Mix (suggest Carroll Shelbys Chili Kit) Add Chili seasoning & Pepper mix, not salt or flour mix)
1 Regular Size bottle of Medium or Hot Salsa Sauce (12 Ounce)
Hot Peppers as desired (Serrano, Jalapeno, Habanero and/or Scotch Bonnets)
Cayenne Pepper as desired
Cook Beef with half of Salsa Sauce until cooked all of the way through, then drain. Set Beef aside and cook Sausage until all of the way done, then drain. Add all tomatoes (stewed and diced) into large crock pot on high heat to simmer. Dice Peppers and Onions and add to crock pot with tomatoes and mix thoroughly. Add Chili seasoning to taste. Add diced Hot Peppers and Cayenne Pepper to season as desired (note: the more seeds from the hot peppers that are added will increase the spiciness of the chili as it simmers over time). Add meat (ground beef and sausage) and mix thoroughly. Allow to simmer for several hours.

Tonight were going with Butt'z famous chili and garlic bread,Salad and a nice chardonnay.

--------------------------------------------------
Friends are the heart of your soul.



beer

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#2856152 - 10/05/18 12:42 PM Re: what'z on the menu? [Re: buttholesurfer]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: buttholesurfer



<img src="/forum/images/graemlins/beer.gif" alt="" />



bowdown cheers

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#2888203 - 12/16/18 11:22 PM Re: what'z on the menu? [Re: buttholesurfer]
_____ Offline
Miki Dora status
**

Registered: 09/17/12
Posts: 3975
Boneless skinless eunice thighs. We made them OG mom casserole style in the oven with onion soup mix and a bag of white rice. Stocked on epic eunice leftovers I will be having all week:". Eunice on a Shingle, Chicken a la Eunice. Eunice alla Vongole. The Impossible Eunice/Beyond Eunice burger.

Best

Week

Ever

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#2888598 - 12/17/18 09:28 PM Re: what'z on the menu? [Re: buttholesurfer]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
[quote=buttholesurfer]

Monday mixed plate on the way home from Long Beach,Not to bad! facelick beer

---------------------------------------------------
The best revenge is living well.

[/quote


Yummy plate lunch! rockin beer

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#2894545 - 01/06/19 02:43 AM Re: what'z on the menu? [Re: BillyPink]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: BillyPink
Date night with Mrs. Pink. JJF new movie in-n-out burger.....then a little of the old in-n-out dancing




Am Down! beer

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#2900775 - 01/19/19 12:22 AM Re: what'z on the menu? [Re: ringer]
buttholesurfer Offline
Duke status
**

Registered: 12/20/02
Posts: 33779
Loc: RatBeach
Originally Posted By: ringer
6310 Sandwich from Big Belly Deli on PCH in West Newport. Turkey, bacon, avo, lettuce, tomato, some kinda good mustard, on some kinda good bread. Sour pickle, pepperoncini, and potato salad on the side. That place is great.

[quote][quote]



Where is this place? beer

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