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- - Food **** (http://www.cigarasylum.com/vb/showthread.php?t=54637)

One place to put those pictures of recipes you've tried, and taste oh, so awesome!!

I'll start, and go soft-core.

Some Spinach alfredo, awesome over a grilled chicken breast and some fettucini or thin spaghetti:

http://i1102.photobucket.com/albums/...achalfredo.jpg

The ubiquitous t-bones and chicken breasts I threw on a couple of weeks ago, just starting to get done....

http://i1102.photobucket.com/albums/...nw560/Meat.jpg

Quote:

Originally Posted by Jasonw560 (Post 1602097)

The ubiquitous t-bones and chicken breasts I threw on a couple of weeks ago, just starting to get done....

http://i1102.photobucket.com/albums/...nw560/Meat.jpg

I don't want to see the critter it takes a couple weeks to cook. :jd

Quote:

Originally Posted by Jasonw560 (Post 1602097)

The ubiquitous t-bones and chicken breasts I threw on a couple of weeks ago, just starting to get done....
http://i1102.photobucket.com/albums/...nw560/Meat.jpg

Turn up the heat, bro.:D

LOL. I meant IN THE picture. Sheesh....

I should have worded it better, I know. My faux pas

Quote:

Originally Posted by Jasonw560 (Post 1602173)

LOL. I meant IN THE picture. Sheesh....

I should have worded it better, I know. My faux pas

Just having fun...:D

Quote:

Originally Posted by Subvet642 (Post 1602178)

Just having fun...:D

I know. I'm laughing about it, too. Bonehead mistake.:sl

How about including a reciepe so some of us not so savvy cooks at home can try this stuff!

Quote:

Originally Posted by Hem (Post 1602191)

How about including a reciepe so some of us not so savvy cooks at home can try this stuff!

Take T-bone steak or chicken part.
Season to taste.
Put on grill.
Gently warm for two weeks.
Serve with penicillin.
;s

FYI-We have a Recipes sub-forum.
Posted via Mobile Device

Quote:

Originally Posted by Subvet642 (Post 1602196)

Serve with penicillin.
;s

FUNNY YOU SHOULD SAY THAT....Ran into my first bit of danger with reduced meat yesterday.
I always buy reduced unless I HAVE to have a specific cut right then. Well yesterday there
were 2 packs of two filets wrapped in bacon. They were not red anymore, but I am not skinny
anymore either, and I am still good. :r Got em home and cut the pack open and I could smell the
bacon already and the filets were slick. Fried up the bacon extra crispy and actually ATE IT!
I was gonna toss it to the dogs, but something made me chance it. Bacon cooks at such a
high temp, I was not concerned. But the filets were washed and frozen til I can make some stew.
Bummed me out. But I guess with a product that is handled as much as a bacon-wrapped filet,
you are gonna shave a week off your shelf life. Plus they were scraps, too, only an inch thick and
one or two of the 4 were kind of butterflied and one was actually two pieces. But for 1.00 a pack,
what the hell. Serve with penicillin indeed.

Quote:

Originally Posted by Subvet642 (Post 1602196)

Take T-bone steak or chicken part.
Season to taste.
Put on grill.
Gently warm for two weeks.
Serve with penicillin.
;s

hahahahahahahahaha......

Quote:

Originally Posted by OLS (Post 1602315)

Living dangerously I see!

that chicken is prob well done by now i would think... man that spiach sauce looks awesome...

As it turns out, I did not die from my bacon-wrapped filet incident, but the bacon, even after frying extra crispy
tasted spoiled, and the meat was even worse. And would you believe I ate it ALL? I can't even remember any
off-color bathroom incidents. Lucky me times 2.

Quote:

Originally Posted by OLS (Post 1627949)

Sometimes it's o.k. not to post. ;)
Posted via Mobile Device

Quote:

Originally Posted by pnoon (Post 1627988)

Sometimes it's o.k. not to post. ;)
Posted via Mobile Device

I thought everyone wanted to hear about brad's bm's? :confused: :rolleyes:

I work at a care home...so bm's don't phase me at all