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What ya munching on ?
09-11-2018, 05:19 PM #1,066
Elegant Fail Member
Posts:333 Threads:15 Joined:Apr 2018
Good idea and looks yummy, I'm starving and it's nearly 2 hours till lunch. İmage
09-11-2018, 08:04 PM #1,067
Octo Mother Superior
Posts:41,304 Threads:1,580 Joined:Feb 2011
Should be safe to post here now, lunch should have happened by now hiding.gif


Anyway, hotwings for dinner! beercheer.gif
09-12-2018, 04:42 AM #1,068
-NIGHTMARE- Member
Posts:1,160 Threads:8 Joined:Aug 2012
chuckle.gif

' Welcome to My Nightmare '
09-12-2018, 07:38 PM #1,069
RLK Member
Posts:165 Threads:9 Joined:Apr 2018
Turkey and swiss wrap, not too bad.
09-12-2018, 08:19 PM #1,070
Octo Mother Superior
Posts:41,304 Threads:1,580 Joined:Feb 2011
Not the countries I assume chuckle.gif
09-13-2018, 08:18 PM #1,071
JayRodney ⓐⓛⓘⓔⓝ
Posts:30,202 Threads:1,487 Joined:Feb 2011
lmao.gif Thank god we quit smoking, I'm having wine and a bowl of heavy creme.

wonder.gif

09-13-2018, 08:34 PM #1,072
Octo Mother Superior
Posts:41,304 Threads:1,580 Joined:Feb 2011
We're still very kewl

We had burgers though, not cigarettes 13.gif
09-15-2018, 06:05 AM #1,073
-NIGHTMARE- Member
Posts:1,160 Threads:8 Joined:Aug 2012
Anonymous Kritter Show this Post
09-16-2018, 04:32 PM #1,074
Anonymous Kritter Incognito Anonymous
 
ewwww damned.gif
09-24-2018, 08:52 PM #1,075
JayRodney ⓐⓛⓘⓔⓝ
Posts:30,202 Threads:1,487 Joined:Feb 2011
Made mititei, a skinless Romanian sausage from Strigoi's recipe... holy schit it was killer!
We'll be making that again, we used ground chuck and substituted cayenne pepper/paprika mix for the hot paprika.
Sweet and smoked paprika are plentiful here but the Hungarian hot paprika is rare around here.

İmage

wonder.gif

09-24-2018, 09:11 PM #1,076
JayRodney ⓐⓛⓘⓔⓝ
Posts:30,202 Threads:1,487 Joined:Feb 2011
chuckle.gif I miss the real cigarettes, until I smell 'em.

wonder.gif

09-27-2018, 12:29 AM #1,077
-NIGHTMARE- Member
Posts:1,160 Threads:8 Joined:Aug 2012
(09-24-2018, 08:52 PM)JayRodney Wrote:  Made mititei, a skinless Romanian sausage from Strigoi's recipe... holy schit it was killer!
We'll be making that again, we used ground chuck and substituted cayenne pepper/paprika mix for the hot paprika.
Sweet and smoked paprika are plentiful here but the Hungarian hot paprika is rare around here.

..sounds good..JR.
I'm snacking on some of this:
Strawberry Cream Cheese Scoop Cake
https://images.samsclubresources.com/is/...ze_380x380$

' Welcome to My Nightmare '
09-27-2018, 01:40 AM #1,078
bohica Member
Posts:1,559 Threads:207 Joined:Feb 2011
(09-24-2018, 08:52 PM)JayRodney Wrote:  Made mititei, a skinless Romanian sausage from Strigoi's recipe... holy schit it was killer!
We'll be making that again, we used ground chuck and substituted cayenne pepper/paprika mix for the hot paprika.
Sweet and smoked paprika are plentiful here but the Hungarian hot paprika is rare around here.

İmage

PM me your address and I'll send you some. Ever hear of Espelette Pepper?

I'm in my seventh decade on Earth. I know things.
09-27-2018, 01:42 AM #1,079
bohica Member
Posts:1,559 Threads:207 Joined:Feb 2011
I just had Garlic Shrimp with Jasmine Saffron Rice.

Garlic Shrimp:
1/2 cup Olive oil, divided.
4 cloves garlic, minced.
1/2 tsp Espelette pepper*
3 tbs lemon juice, divided.
2 tsp kosher salt.
1 lb. large shrimp.
1 tsp lemon zest.
1 tbs chopped parsley.
Clean shrimp and save the shells to make a base for rice. **
In a small saucepan over medium-low heat heat 3 tablespoons of oil with the garlic. Cook 5 minutes until the garlic is just turning brown, being careful not to burn. Remove from heat, stir in the pepper and set aside.
Heat a cast iron griddle, or a type of your choosing, over medium-high heat for 5 minutes. (Cast iron is preferred because it will retain heat for later serving.)
In a medium bowl, stir together the remaining olive oil, 2 tablespoons lemon juice, and salt.
Lightly dip the shrimp in this mixture, then place on the hot, dry griddle.
Once all the shrimp are cooked, remove the griddle from the heat.
Toss the shrimp with the reserved garlic oil and an additional pinch of salt, if desired
Pour the shrimp-garlic oil back onto the warm griddle for serving. (I don't do this, I put it into a bowl and dip the shrimp.)
Drizzle with the remaining lemon juice and top with the lemon zest and parsley.
*Substitute for Piment d Espelette
Hot paprika (unsmoked)
OR Cayenne
OR Aleppo pepper
**
I put the shells into two and a quarter cups of water and boil for several minutes, along with a half teaspoon of Saffron. ( extra quarter cup for evaporation).
I then strain that water into a pot and use it to make rice, 1 dry cup, which comes out a nice yellow with a smooth shrimp taste.

I'm in my seventh decade on Earth. I know things.
Team Uzi nli Show this Post
09-27-2018, 09:48 AM #1,080
Team Uzi nli Incognito Anonymous
 
Something kewl.
Like a cigarette and a couple of gummy CO Q10.
İmage



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