im faster Posted February 15, 2011 Author Report Share Posted February 15, 2011 Okay so tonight i made beef tongue.. Well.. it sucked ass.. I made it in a pressure cooker.. and it was shit... the cat lies it though... Quote Link to comment Share on other sites More sharing options...
im faster Posted February 15, 2011 Author Report Share Posted February 15, 2011 Now time for tuna sammiches Quote Link to comment Share on other sites More sharing options...
evan9381 Posted February 16, 2011 Report Share Posted February 16, 2011 Sweet tea fried chicken was interesting...ill probably tweak a few things next time, but it wasnt bad at all. Quote Link to comment Share on other sites More sharing options...
Buck531 Posted February 16, 2011 Report Share Posted February 16, 2011 Okay so tonight i made beef tongue.. Well.. it sucked ass.. I made it in a pressure cooker.. and it was shit... the cat lies it though... You've been watching too much Top Chef on Bravo. lol. Quote Link to comment Share on other sites More sharing options...
Duff1647545513 Posted February 16, 2011 Report Share Posted February 16, 2011 For lunch: i could really eat sushi every day http://i104.photobucket.com/albums/m165/Jduffey/247758959_photobucket_49063_.jpg Quote Link to comment Share on other sites More sharing options...
Patterson Posted February 16, 2011 Report Share Posted February 16, 2011 For lunch: i could really eat sushi every day http://i104.photobucket.com/albums/m165/Jduffey/247758959_photobucket_49063_.jpg Needs more wusabe. Quote Link to comment Share on other sites More sharing options...
evan9381 Posted February 16, 2011 Report Share Posted February 16, 2011 took a piece of that chicken in to work and let a couple of the people try it, and they liked it. still gonna tweak it a little bit. lol Quote Link to comment Share on other sites More sharing options...
im faster Posted February 16, 2011 Author Report Share Posted February 16, 2011 You've been watching too much Top Chef on Bravo. lol. Haha.. your right Quote Link to comment Share on other sites More sharing options...
im faster Posted February 16, 2011 Author Report Share Posted February 16, 2011 Last night Honey butter glazed new potatoes Salmon Prawns Scallops Korean Bean sprouts http://i25.photobucket.com/albums/c63/mybuicksfaster/DSC_0054.jpg Quote Link to comment Share on other sites More sharing options...
Duff1647545513 Posted February 16, 2011 Report Share Posted February 16, 2011 Know how i know you're gay...... your heart prawns Quote Link to comment Share on other sites More sharing options...
wnaplay1647545503 Posted February 16, 2011 Report Share Posted February 16, 2011 Dennis that looks like an appetizer. Wheres the rest of it? Quote Link to comment Share on other sites More sharing options...
im faster Posted February 16, 2011 Author Report Share Posted February 16, 2011 Lol had edemame for an appetizer and oh was our vdaybdinner that's why the heart... Eating sushi now Quote Link to comment Share on other sites More sharing options...
Rotarded1647545491 Posted February 16, 2011 Report Share Posted February 16, 2011 WASABE EDAMAME You sushi newbs need to get it right! Faster. You need a hotter (non stick) skillet when searing the scallops. You cannot caramelize the sugars into a crust properly without at least a 450 degree skillet. Quote Link to comment Share on other sites More sharing options...
Duff1647545513 Posted February 17, 2011 Report Share Posted February 17, 2011 Carolina gold donkey Roosters wings http://i104.photobucket.com/albums/m165/Jduffey/247758959_photobucket_49102_.jpg Quote Link to comment Share on other sites More sharing options...
jeffro Posted February 22, 2011 Report Share Posted February 22, 2011 Quote Link to comment Share on other sites More sharing options...
im faster Posted February 22, 2011 Author Report Share Posted February 22, 2011 Hows the chicken cooked cool plates.. Tonight is spaghetti and key lime sorbet for dessert Quote Link to comment Share on other sites More sharing options...
im faster Posted February 22, 2011 Author Report Share Posted February 22, 2011 For F***s sake.. do you knoe how many key limes you have to squeeze to get 1 cup of juice? 2 damn pounds.. Quote Link to comment Share on other sites More sharing options...
im faster Posted February 22, 2011 Author Report Share Posted February 22, 2011 Bison burgers tonight Quote Link to comment Share on other sites More sharing options...
Duff1647545513 Posted February 22, 2011 Report Share Posted February 22, 2011 Bison burgers tonight Delicious. You ever had a bison roast? Quote Link to comment Share on other sites More sharing options...
im faster Posted February 22, 2011 Author Report Share Posted February 22, 2011 Nope never had bison at all.. Quote Link to comment Share on other sites More sharing options...
AWW$HEEET Posted February 22, 2011 Report Share Posted February 22, 2011 bison is the shitttt Quote Link to comment Share on other sites More sharing options...
im faster Posted February 22, 2011 Author Report Share Posted February 22, 2011 oh god.. im watching bizarre food.. and in Madagascar they did a celebration where they circumcised a 5 year old boy.. and then the grandfather had to eat the foreskin... suddenly not hungry.. Quote Link to comment Share on other sites More sharing options...
im faster Posted February 22, 2011 Author Report Share Posted February 22, 2011 So i make bite size burgers to taste.. "thats the best fucking burger ive ever tasted.... ill eat that shit raw" Megan HAHAH it is good Quote Link to comment Share on other sites More sharing options...
im faster Posted February 22, 2011 Author Report Share Posted February 22, 2011 Oh my... that was amazazing.. http://holycrapthatsfunny.com/wp-content/uploads/2009/06/i_came.png Quote Link to comment Share on other sites More sharing options...
im faster Posted March 1, 2011 Author Report Share Posted March 1, 2011 Tonight is pork chops, mashed rutabaga, fried Green beans.. just saw on unique eats.. Fish sauce Chicken wings.. sounds good!` Quote Link to comment Share on other sites More sharing options...
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