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ness

OAF Fishing Contributor
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Everything posted by ness

  1. ness

    Favorite Movies

    No and no. Looks like an Afro, but definitely not. Clue? He passes that truck...
  2. ness

    What's Cooking?

    Of course. ?
  3. ness

    Favorite Movies

    Alright movie buffs....
  4. ness

    What's Cooking?

    Etoufee from the other night.
  5. ness

    What's Cooking?

    My standard stir fry sauce is about ¼ cup white wine, ¼ cup soy sauce, 2 tsp rice wine vinegar, 2 tsp cornstarch and a little sugar....which you can leave out.
  6. ness

    What's Cooking?

    What's the sauce like?
  7. ness

    What's Cooking?

    Thanks!
  8. ness

    What's Cooking?

    Anybody know how to make the brown sauce that's in a lot of Chinese dishes? Beef and broccoli always has it. Not sweet or sour or sticky, but savory. It may have some soy sauce in it, but that's not the predominant flavor.
  9. ness

    What's Cooking?

    Great story. I know the feeling...you eat something and it's perfect. It's burned into your memory forever and everything else is judged against that benchmark. I think there are some variables other than just a recipe sometimes. For example, in college, after going without much food for the best part of a week, I was treated to 'steak and potatoes', which turned out to be beans and franks. Even typing that makes me salivate. Congrats on getting close. Can you pin down what you want to change? I'm not that great at Chinese, but can turn out a decent stir fry.
  10. Employ the Golden Rule.
  11. ness

    What's Cooking?

    Oh yeah, asparagus. I'd better go out back and check. Thanks for reminding me ? Welp, there was a little.
  12. ness

    What's Cooking?

    Busy weekend but slapped together a Cioppino with shrimp, crab, Swai and clams. It tasted good when I put it in my mouth.
  13. Love going down to the basement and checking on things. Like a little kid. I also love that they're not so freaking far ahead that I need to bring trellises into the equation ? Here's a couple of my favorite lettuce varieties, Yugoslavian Red and Forellenschluss (that's supposed to be Austrian for speckled trout, or something like that). Anybody ever hear the term 'potato-leafed' tomato? Here's a leaf on a Glick's Brandywine I've got going. Don't remember what other varieties have the potato leaf, but I hear the term thrown around by folks who take it way more seriously than I do. Anyhoo-- it won't be long.
  14. Map from Facebook. Looked in one of my spots yesterday -- zilch. We've gotten rain, and had some warm temps lately, but it was pretty cool yesterday.
  15. Thanks. Not familiar with Winkley Shoals but kinda thought Little Red by the looks.
  16. Did you get her a bag of Laffy Taffy?? Some of those are great. What's the best time to go to the dentist? Tooth:hurty ?
  17. That's just good old fashioned no pressure fun!
  18. Welp, it's raining, and it's the weekend....
  19. Nice! Care to share location, roughly?
  20. I don't know how you guys can carry on like this, today of all days. I mean, Chuck Barris died. Chuck Barris for cripes sake!
  21. ness

    What's Cooking?

    My daughter was a trooper when it came to food and loves crab. My boys wouldn't, and still won't, touch the stuff. When we went to Red "Monster" it was always chicken strips for them.
  22. ness

    What's Cooking?

    My mother was a stickler for dinner-table protocol. Therefore I know how set a table. I keep a napkin in my lap, I keep my elbows off the table, and I don't talk with food in my mouth. I don't strictly adhere to 'grasp with the left and pass with the right', but I'm ready if the situation presents itself. In addition to the flaws you pointed out, Mr. Grey Bear, I reapectfully submit that there was no spoon to the right, and the napkin should have been on the left. Careful cropping hid the stains on the table cloth, which emphasizes the fact that internet tables look better than the ones we all eat on. To sum things up, I loved my mother. She wasn't a prude, but wanted things right. I'm ok with that. Probably most importantly, I have learned that you gotta let some things slide. So lighten-the-#*^%-up Chief ?
  23. ness

    What's Cooking?

    I think the forum side of the OA site has been jacked up all weekend.
  24. ness

    What's Cooking?

    I'll mix up the place setting for this one. A pair of Guinni and some Irish soda bread with dried cranberries.
  25. LOL! Here's one I got in an e-mail the other day. Why you should always be on time: A priest was being honored at his retirement dinner after 25 years in the parish. A local politician and member of the congregation was chosen to give a speech before the dinner. The politician was delayed, so the priest decided to say a few words while they waited. "My first impression of the parish came from the very first confession I heard here -- and I thought I had been assigned to a terrible place. The first person who entered my confessional told me he had stolen money from his parents, embezzled from his employer, had an affair with his boss' wife, was arrested several times for public drunkenness and had given a sexually-transmitted disease to his sister in law. I was appalled that one person could do so many awful things, and wondered if others in the parish were as sinful. But, as time went on, I learned that my people were not all like that and that I had, indeed, come to a fine parish full of good and loving people." Just as the priest finished, the politician arrived -- full of apologies for being late. He went to the podium and began his speech. "I will never forget the day our parish priest arrived", the politician said. "In fact, I had the honor of being the first person to go to him for confession."
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