- Thread starter Lowlight
- Start date
Everything should fall on Frank, he be the HMFIC of this shit. Oh wait, may be it all did fall on him & that is the reason,... that explains it all now.
I bet...
I think WX got axed from a comment recommending attacking police in a now deleted thread.
Yea!I bet...
I think WX got axed from a comment recommending attacking police in a now deleted thread.
Goat ropers
BTW, that's what we used to call *people * from Oklahoma.
If you have any cowboy in you, you know.
I bet...
I think WX got axed from a comment recommending attacking police in a now deleted thread.
Huh I had no idea Frank is a rodeo star.
Wrong thread?
Yup... my bad. Moving now!
I got hungry reading this thread. There was a restaurant that used to be Miami Subs at Lovers Lane and Greenville Avenue and whenever we went there, I would have a gyro.
One of my favorite meals to remember is when our younger niece was graduating high school. Her high school sweetheart joined the USMC and she was going to LSU Baton Rouge (near where they lived and still live.) Her older sister was, at the time, a pasty chef. She found a screen of the USMC logo and frosted a cake with it.
My brother-in-law, and I went to the store and got 20 pound bag of mud bugs. And some Zatarain's. Baby red potatoes, porto bello mushrooms, baby ears of corn and did a crawfish boil. He had some leftover crawfish from the last time and made some crawfish etoufee'. Also, he heated up some and fried some breaded catfish.
A big pile mud bugs at one end of the large table outside and bone pile at the other end. Mostly I would eat the tail meat but once in a while suck the head to get the spices.
That was some good eatin', I done tole you one time. Tre bon, mon Ami.
Then, of course, there is my brisket, which could tempt the faith of a vegan.
Edited to add:
Many years ago, the wife and I and her parents (It was Father's Day weekend) went down to Galveston Island for the day. Walked on the Elisa, ate lunch at the Pier 19 restaurant. Shopped on the Strand. Going back home, we stopped for dinner at the Texan Bar and Grill in Rosenberg. You can have anything on the menu that you want as long as you want it fried.
Ash trays at every table. Ash trays at the urinals in the bathroom. You might die from cholesterol but you will die happy.
One of my favorite meals to remember is when our younger niece was graduating high school. Her high school sweetheart joined the USMC and she was going to LSU Baton Rouge (near where they lived and still live.) Her older sister was, at the time, a pasty chef. She found a screen of the USMC logo and frosted a cake with it.
My brother-in-law, and I went to the store and got 20 pound bag of mud bugs. And some Zatarain's. Baby red potatoes, porto bello mushrooms, baby ears of corn and did a crawfish boil. He had some leftover crawfish from the last time and made some crawfish etoufee'. Also, he heated up some and fried some breaded catfish.
A big pile mud bugs at one end of the large table outside and bone pile at the other end. Mostly I would eat the tail meat but once in a while suck the head to get the spices.
That was some good eatin', I done tole you one time. Tre bon, mon Ami.
Then, of course, there is my brisket, which could tempt the faith of a vegan.
Edited to add:
Many years ago, the wife and I and her parents (It was Father's Day weekend) went down to Galveston Island for the day. Walked on the Elisa, ate lunch at the Pier 19 restaurant. Shopped on the Strand. Going back home, we stopped for dinner at the Texan Bar and Grill in Rosenberg. You can have anything on the menu that you want as long as you want it fried.
Ash trays at every table. Ash trays at the urinals in the bathroom. You might die from cholesterol but you will die happy.
Next Life - you’re Joe Biden’s Press Secretary. Try explaining all that shit away! lol
Thanks for all you do, SH is the shit.
Read the first few pages then skipped to the end. People actually stalked SJA across to other forums? That’s wild. It seems there’s a handful of “threat actors” across SH, always shooting loudest in any thread they deign to bless with their presence.
It seems many of them have been banned. I assume no one knows who I am and I’m not a prolific poster so no one’s gunning to ban me for being a loudmouth asshole.
It seems many of them have been banned. I assume no one knows who I am and I’m not a prolific poster so no one’s gunning to ban me for being a loudmouth asshole.
Hey, you remember the exchange rate!! Though with current inflation/dollar devaluation do you think it’s changed?
You have a sense of humor despite everything that I enjoy seeing. That kind of resilience is a good quality.
Not real hard to PID the reach around clubs, here these days.
I know I’m late to the party but I’m jumping in on the lamb train. Years ago I traded some venison backstrap to my neighbor for a bone in rack of lamb.
First thing’s first. I do all my own processing to minimize the gamey-ness of the meat. But, deer are foul smelling beasts. The thought of cleaning one can almost be enough to keep me from shooting one. Almost.
That said, when I opened that vacuum pack of lamb, my first thought was something along the lines of “this may have been a bad idea.” But, I weren’t raised no quitter, so I trimmed the fat, gave the meat a nice dry rub (TexJoy BBQ seasoning), and put the loin on our smoker. I brought it up to an internal temp of 130, then wrapped it and let it rest for a bit. I sliced the meat and had a perfect med-rare. Called the wife in for a test and we killed that loin, standing over the cutting board in the kitchen. We had to reimagine dinner as our main had become the appetizer. Anyway, lamb chops are referred to in our house as “lamb-pops.”
My finicky kids will fight you for lamb pops.
Along those same lines, I do venison back strap similarly, with a couple of variations. 1, I wrap venison in bacon before putting it on the smoker. 2, I melt some finishing butter in a cast iron skillet and sear each side for 30 sec before slicing the meat. 3, the bacon gets crisped after smoking and is incorporated into a side- my wife makes a Brussels sprout dish that is amazing, and a crowd pleaser among the typically difficult to please rug rats.
We had another fam over for dinner a couple of weeks ago. Their kids are of the “only eats Kraft Mac and cheese” variety. Both had seconds of the venison and sprouts.
Lamb pops kick the shit out of venison- every day and 2x on Sunday. But, my kids will fight you for smoked back strap too.
And, deer stink.
First thing’s first. I do all my own processing to minimize the gamey-ness of the meat. But, deer are foul smelling beasts. The thought of cleaning one can almost be enough to keep me from shooting one. Almost.
That said, when I opened that vacuum pack of lamb, my first thought was something along the lines of “this may have been a bad idea.” But, I weren’t raised no quitter, so I trimmed the fat, gave the meat a nice dry rub (TexJoy BBQ seasoning), and put the loin on our smoker. I brought it up to an internal temp of 130, then wrapped it and let it rest for a bit. I sliced the meat and had a perfect med-rare. Called the wife in for a test and we killed that loin, standing over the cutting board in the kitchen. We had to reimagine dinner as our main had become the appetizer. Anyway, lamb chops are referred to in our house as “lamb-pops.”
My finicky kids will fight you for lamb pops.
Along those same lines, I do venison back strap similarly, with a couple of variations. 1, I wrap venison in bacon before putting it on the smoker. 2, I melt some finishing butter in a cast iron skillet and sear each side for 30 sec before slicing the meat. 3, the bacon gets crisped after smoking and is incorporated into a side- my wife makes a Brussels sprout dish that is amazing, and a crowd pleaser among the typically difficult to please rug rats.
We had another fam over for dinner a couple of weeks ago. Their kids are of the “only eats Kraft Mac and cheese” variety. Both had seconds of the venison and sprouts.
Lamb pops kick the shit out of venison- every day and 2x on Sunday. But, my kids will fight you for smoked back strap too.
And, deer stink.
I just noticed this thread, read the entire first page, then jumped to this page…
Internet’s gonna internet, I guess.
Executive summary: Someone shit in Frank’s house continuously and intentionally, and is reaping the whirlwind. Also, tasty food is…. Tasty.
Internet’s gonna internet, I guess.
Executive summary: Someone shit in Frank’s house continuously and intentionally, and is reaping the whirlwind. Also, tasty food is…. Tasty.
- Nov 3, 2010
- 8,666
- 17,606
Parties over man, you get cleanup detail
Jesus. Surprised it took this long. I’ve only been here a few years and this was obvious. Some can actually contribute less than zero, they’re a cancer…and a fucking retard.
Awesome ass kissing job!!
I mean slightly bashing the offender while giving a bit of a reach around to the boss.
