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Nov 17, 2014, 03:48 PM
#41
Originally Posted by
GaryF
That's just wrong-headed. I'm checking the forum rules for something that'll cover this outrage.
We may need to write one. It should also discuss the various acceptable uses of ketchup.
Jeannie
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Nov 17, 2014, 04:11 PM
#42
Dinger of Hum
Originally Posted by
Jeannie
We may need to write one. It should also discuss the various acceptable uses of ketchup.
Jeannie
I add ketchup to my coke when I am feeling low n' dirty but don't feel like a whole burger.
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Nov 17, 2014, 04:13 PM
#43
Original Gangsta
Originally Posted by
Chronopolitano
I add ketchup to my coke when I am feeling low n' dirty but still feel vegetarianish.
And this is why I never went to Berkley.
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Nov 17, 2014, 04:20 PM
#44
Dinger of Hum
Originally Posted by
M. Montaigne
And this is why I never went to Berkley.
I hear it's a total wussy school now, with career and emotional counseling and sheeat.
When I went there, it was like, "What's a career?"
But had you gone, you'd know to spell it with an extra 'e', as in Berkeley.
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Nov 17, 2014, 04:22 PM
#45
Original Gangsta
Originally Posted by
Chronopolitano
I hear it's a total wussy school now, with career and emotional counseling and sheeat.
When I went there, it was like, "What's a career?"
But had you gone, you'd know to spell it with an extra 'e', as in Berkeley.
I can barely read, so it's a miracle I can write at all.
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Nov 17, 2014, 05:02 PM
#46
Timewaster
Originally Posted by
geoffbot
It's just liquid sugar. Bbq sauce is an acceptable substitution at burger king.
I don't like this post!
John
If you come to a fork in the road; take it, and then put it down so someone else can use it.
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Nov 17, 2014, 05:08 PM
#47
Timewaster
Originally Posted by
Chronopolitano
I add ketchup to my coke when I am feeling low n' dirty but don't feel like a whole burger.
Thanks Chrono; you continually crack me up.
John
If you come to a fork in the road; take it, and then put it down so someone else can use it.
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Nov 17, 2014, 05:25 PM
#48
Originally Posted by
GaryF
That's just wrong-headed. I'm checking the forum rules for something that'll cover this outrage.
Good thing I got in during the early days, so my nonsense can be grandfathered in.
So, how do you like you mint for lamb? I've tried it a bevy of ways and it never once lined up for me. The commercial mint jellies are abhorrent. I've tried it with a mint reduction I made, did not enjoy. I even made a beautiful mint pesto once to give it a whirl, was not a fan.
Lamb, to me, is much better suited to stronger spices, like those from Morocco, India, and the likes. I don't do it with a rack, but I loves me a curried whole lamb leg served with a cool yogurt/cucumber/garlic sauce that is easy to make. I once made that dish, and substituted the cukes for mint in my sauce.... and didn't like it.
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Nov 17, 2014, 06:26 PM
#49
Originally Posted by
CanadianStraps
Good thing I got in during the early days, so my nonsense can be grandfathered in.
So, how do you like you mint for lamb? I've tried it a bevy of ways and it never once lined up for me. The commercial mint jellies are abhorrent. I've tried it with a mint reduction I made, did not enjoy. I even made a beautiful mint pesto once to give it a whirl, was not a fan.
Lamb, to me, is much better suited to stronger spices, like those from Morocco, India, and the likes. I don't do it with a rack, but I loves me a curried whole lamb leg served with a cool yogurt/cucumber/garlic sauce that is easy to make. I once made that dish, and substituted the cukes for mint in my sauce.... and didn't like it.
To be honest, spiced is the way I prefer my lamb, too. Moroccan, Lebanese etc. If I have to eat it roasted western style, though, I need a bit of fresh mint sauce to cut through and freshen it.
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Nov 17, 2014, 06:58 PM
#50
The Dude Abides
A bit of bbq from our local Farmers Market last weekend-
"Either He's Dead, Or My Watch Has Stopped....."
Groucho Marx
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