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Posted

Lol there always has to be one who talks bad about the thread. Funny thing is it to you 21 page to say something. These peacock colors and knowing where and why food is what it is makes me a lot of money so i think i will continue to laugh at closed minded opinions and do what i do along with all others on her that are appreciative for what GOD has given us to "play with". Thanks also to phil for tge ability to share such things and make new friends. Cook what you like and eat what you want but always do it from the heart!

Posted

Heck, it's just ol' JoeD. He comes to every once in a while, types a wild tirade, then falls back asleep. :D Helps keep things interesting around here.

John

Posted

I'm polishing up my cooking and photography skills so I can start a food blog. After I get some advertising bucks rolling in, I can tell my boss to KMA. Next I hope to roll out a show on Food Network, tentatively called 'Cafes, Canteens and Cafeterias'. The premise is this: I drive around the country in a Crown Victoria eating unique foods at out-of-the-way, non-chain restaurants frequented by people over 60. I'll tell lame jokes, laugh at them harder than anyone else, and make semi-sincere compliments to the cooks. Then I launch a set of cookware (nessware), write a couple cookbooks (ness does Italian, ness does Rice, etc.), roll out a signature line of sauces and spice mixes (ness BBQ sauce #4, ness rub #3). Finally, I launch Church of ness.

So, consider yourself lucky, JoeD, to see the birth (some would say afterbirth) of my plan for global domination.

I cannot stand that Mimbo!

I swear to God he should've been from Texas!

Chief Grey Bear

Living is dangerous to your health

Owner Ozark Fishing Expeditions

Co-Owner, Chief Executive Product Development Team Jerm Werm

Executive Pro Staff Team Agnew

Executive Pro Staff Paul Dallas Productions

Executive Pro Staff Team Heddon, River Division

Chief Primary Consultant Missouri Smallmouth Alliance

Executive Vice President Ronnie Moore Outdoors

Posted

Smoked/grilled chicken quarters, smoked potatoes, left over smoked potato salad.

Yeah I got me some carbs tonight! Found the quarters for $.89lb today. Couldnt resist!

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Chief Grey Bear

Living is dangerous to your health

Owner Ozark Fishing Expeditions

Co-Owner, Chief Executive Product Development Team Jerm Werm

Executive Pro Staff Team Agnew

Executive Pro Staff Paul Dallas Productions

Executive Pro Staff Team Heddon, River Division

Chief Primary Consultant Missouri Smallmouth Alliance

Executive Vice President Ronnie Moore Outdoors

Posted

My evening is humble. Leftover tabouli with chilled shrimp.

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Posted

I should eat more like you!

Chief Grey Bear

Living is dangerous to your health

Owner Ozark Fishing Expeditions

Co-Owner, Chief Executive Product Development Team Jerm Werm

Executive Pro Staff Team Agnew

Executive Pro Staff Paul Dallas Productions

Executive Pro Staff Team Heddon, River Division

Chief Primary Consultant Missouri Smallmouth Alliance

Executive Vice President Ronnie Moore Outdoors

Posted

heh heh.

You guys! I'm awake.

I think Ness has the correct approach.

Good grief, you foodies are a sensitive bunch, even compared to a malcontent like me.

Posted

Smoked/grilled chicken quarters, smoked potatoes, left over smoked potato salad.

Yeah I got me some carbs tonight! Found the quarters for $.89lb today. Couldnt resist!

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Dang that looks good! We've all been conditioned to leave the 'fatty' legs and thighs behind in favor of the breasts. Problem--all the chicken flavor is lost. Here's to kegs and thighs!

John

Posted

I have re-read this thread as well as several other food threads. I see that no one posts about spaghetti. Does everyone use jar or an sauces? Does everyone think a good red or meat sauce is too humble? I would like to see or find out what all of you do.

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