#21
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Who gives a shit about world hunger?
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#22
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If you only add some strong coffee you would have redeye gravy.
MY preferred breakfast sausage gravy: Start with sausage cooked done and crumbled, lower the heat. I prefer Jimmy Dean whole hog. You can make a roux then add milk the same way or add about 1 cup milk, and sprinkle flour on top. Less experienced cooks can use milk then flour over low heat. Once it thickens. serve over biscuits, and for an ever better breakfast with two eggs over easy on top. When I am lazy I use rye bread, and two eggs on top. At my Dad diners people would laugh when I ate it that way. Its a good meal when you need more cholesterol in your diet. I just had mine tested and my bad cholesterol was undetectable. e: World hunger is caused by logistics. Its not possible to move enough food from one place where they throw tons out, to places where there isn't enough.
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Phew, Sorry for skinning you amiable bear!<Vesica Dei>
"If someone points a gun at you, you call the police. If a bunch of guys are pointing guns at you, you call SWAT. If they're in spandex and pointing a super laser at you, you call OSI. And if they're dressed regular and pointing a super laser at your daughter, that's when you call SPHINX. (SPHINX!)" Formerly of Morell Thule and Test Server | ||
Last edited by Dominick; 09-10-2010 at 12:45 PM..
Reason: heh
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#23
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Pickled Sausage:
Preferably, you want non-cooked smoked cajun sausage. Andouille is the best for this. If you want to skip ensuring your raw pork is cooked through, then buy Red Hots. They are a precooked sausage. The most important thing is that you have a good casing ALL the way around, no open ends. You need a jar, and you need to sterilize it. Lid as well. Now then: Cook your sausage in a frying pan with a tiny bit of vegetable oil, the goal here is just to get the casings crispy. Crush about 5 good size cloves of garlic, a bay leaf and a couple jalapenos and put them in the jar. Then arrange your sausages inside the jar. Fill the remaining space in the jar with 75% apple or white vinegar(i like the bite of a mix) and 25% Lousiana hot sauce. Lid, shake well and refrigerate 3 days before eating. TIP: For quicker pickling, heat up the vinegar/hotsauce mix to a high simmer before adding it to the jar. | ||
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#24
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This week, on Chef Dyno...
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Ajurizar Zissou <>
47 High Elf Wizard of Tunare | |||
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#25
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#26
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..oh wait..
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#27
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How about we all become the self-righteous, anal-retentive assholes that we are really trying to be.
Honestly, this world would be better if everyone stopped eating Hasinbad's pussy...
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#28
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#29
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my minor is in meatology. as a pseudo expert i advise you do not (m)eat it.
go veg, or go home. edit: or dont go veg. | ||
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#30
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Quote:
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