UJRefugees.net

Whackov wrote: ↑Tue Apr 06, 2021 7:11 pm Bagel and lox with cream cheese.

SMASH

pork wrote: ↑Mon Apr 05, 2021 4:39 pmcheese curds

Hulk smash to both.

I'm learning that there are a lot of picky eaters on here.

disco.moon wrote: ↑Tue Apr 06, 2021 10:33 pm

megman wrote: ↑Tue Apr 06, 2021 10:32 pm

pork wrote: ↑Tue Apr 06, 2021 10:24 pmmashed potato

We call them smashed potatoes, so smash.

I make mine with mascarpone cheese.

I'll have to try that next time. Usually I just add a little sour cream and fresh chives.

disco.moon wrote: ↑Tue Apr 06, 2021 10:34 pm

megman wrote: ↑Tue Apr 06, 2021 10:33 pm

Whackov wrote: ↑Tue Apr 06, 2021 7:11 pm Bagel and lox with cream cheese.

SMASH

pork wrote: ↑Mon Apr 05, 2021 4:39 pmcheese curds

Hulk smash to both.

You Canadians and your curds. Is it like cottage cheese?

Curds and whey are a byproduct of cheese making. Curds are like cheese chunks and when fresh they squeak when you bite into them.

Ironically whey use to be thrown away. Now it's a billion dollar industry.

disco.moon wrote: ↑Tue Apr 06, 2021 10:39 pm

megman wrote: ↑Tue Apr 06, 2021 10:36 pm

disco.moon wrote: ↑Tue Apr 06, 2021 10:34 pm

megman wrote: ↑Tue Apr 06, 2021 10:33 pm

Whackov wrote: ↑Tue Apr 06, 2021 7:11 pm Bagel and lox with cream cheese.

SMASH

pork wrote: ↑Mon Apr 05, 2021 4:39 pmcheese curds

Hulk smash to both.

You Canadians and your curds. Is it like cottage cheese?

Curds and whey are a byproduct of cheese making. Curds are like cheese chunks and when fresh they squeak when you bite into them.

Ironically whey use to be thrown away. Now it's a billion dollar industry.

Little Miss Muffet was onto something. They squeak?!!

It's a sure sign whether they are fresh or not.

pork wrote: ↑Tue Apr 06, 2021 10:24 pmmashed potato

Smash

i was going to write smashed potatoes but i didnt want to use smash in the name

I make them with sour cream, butter, cheddar cheese, heavy cream and garlic. i bake the garlic whole and in olive oil and its spreads like butter and it doesnt stink after its baked. its pretty fucking great but i dont each much of it. i am on the low carb thing

pork wrote: ↑Tue Apr 06, 2021 11:40 pm i was going to write smashed potatoes but i didnt want to use smash in the name

I always refer to them as smashed potatoes.

Animal wrote: ↑Tue Apr 06, 2021 9:23 pm

Whackov wrote: ↑Tue Apr 06, 2021 7:09 pm Liver and onions

smash, but i would first have to scrape the onions off.

Many moons ago I used to be a surveyor. There was only one restaurant in the town we were working in. One day, we decided to hit up the restaurant. Liver and onions was the featured entree. While I was never a fan of it, the was like crack. We couldn’t get enough of it.

Unfortunately, we had to blue top the gravel that was being laid for interior roads. It was during the middle of the summer, limestone base, zero shade and high humidity with the temp over 100 degrees. That was one miserable afternoon.

i use liver to catch catfish. i would not eat if dicso was handing out blow jobs with it

briskets used to be pretty much thrown away down here and now nobody can hardly afford them.

disco.moon wrote: ↑Wed Apr 07, 2021 3:24 pm

pork wrote: ↑Wed Apr 07, 2021 3:20 pm i use liver to catch catfish. i would not eat if dicso was handing out blow jobs with it

:removes you from list:

yeah..take me off the list for eating liver. however...i am first inline for the bj.

Animal wrote: ↑Wed Apr 07, 2021 3:34 pm briskets used to be pretty much thrown away down here and now nobody can hardly afford them.

Flank steak was as cheap as stew meat until Sunset magazine f
Jacked that up.

i am also over tri-tip

no thanks

Charliesheen wrote: ↑Wed Apr 07, 2021 3:50 pm

Animal wrote: ↑Wed Apr 07, 2021 3:34 pm briskets used to be pretty much thrown away down here and now nobody can hardly afford them.

Flank steak was as cheap as stew meat until Sunset magazine f
Jacked that up.

yep, flank steak is another perfect example. they couldn't throw that shit away several years ago.

pork wrote: ↑Wed Apr 07, 2021 3:52 pm i am also over tri-tip

no thanks

i have seen tri tip on cooking shows and stuff and I have never EVER one time seen it in a store. Is there another name for it?

Animal wrote: ↑Wed Apr 07, 2021 4:54 pm

pork wrote: ↑Wed Apr 07, 2021 3:52 pm i am also over tri-tip

no thanks

i have seen tri tip on cooking shows and stuff and I have never EVER one time seen it in a store. Is there another name for it?

from what i understand its more of a California cut. its the bottom part of the sirloin it sits between the flank and the round. if you butcher a cow you could leave it on the other cuts.

pork wrote: ↑Wed Apr 07, 2021 5:46 pm

Animal wrote: ↑Wed Apr 07, 2021 4:54 pm

pork wrote: ↑Wed Apr 07, 2021 3:52 pm i am also over tri-tip

no thanks

i have seen tri tip on cooking shows and stuff and I have never EVER one time seen it in a store. Is there another name for it?

from what i understand its more of a California cut. its the bottom part of the sirloin it sits between the flank and the round. if you butcher a cow you could leave it on the other cuts.

Hmm. Well, I hear its the best cut of roast there is. Down here the best cut of roast is a Chuck.

its a great cut. i am just burned out from eating it so often

prosciutto...not the cheap stuff.

smash

mortadella

pork wrote: ↑Thu Apr 08, 2021 4:28 pm prosciutto...not the cheap stuff.

smash

I know a guy that is gay for that stuff. His plan is to build some kind of a smokehouse (or whatever they use) and get daily feeds from Italy of weather, temp, humidity, and have his aging room computerized to exactly recreate that same environment and make prosciutto.

I'm not sure I have ever even had it.

Animal wrote: ↑Thu Apr 08, 2021 4:47 pm

pork wrote: ↑Thu Apr 08, 2021 4:28 pm prosciutto...not the cheap stuff.

smash

I know a guy that is gay for that stuff. His plan is to build some kind of a smokehouse (or whatever they use) and get daily feeds from Italy of weather, temp, humidity, and have his aging room computerized to exactly recreate that same environment and make prosciutto.

I'm not sure I have ever even had it.

there are certain acceptable levels of gay. this is one of them