tag:blogger.com,1999:blog-21067023.post2222121553156164846..comments2024-01-02T21:41:49.068-08:00Comments on Paul. Because 'Paul' is a nice name.: Green Cow Is Destruction: Have The Black Light Poster!!FirstNationshttp://www.blogger.com/profile/13387748372500478809noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-21067023.post-10333128463003029782008-07-22T12:38:00.000-07:002008-07-22T12:38:00.000-07:00inner voices: Minnesotans.inner voices: Minnesotans.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21067023.post-50190912674287776022008-07-22T10:51:00.000-07:002008-07-22T10:51:00.000-07:00There was a time, remember, in America, when refin...There was a time, remember, in America, when refined white sugar was believed to be the most highly nutritious food available. Add to that the snob appeal because only people with disposable income could initially afford it, and sugar rolled along like that for many years after we should have known better. The one that gets me is Peanut butter. There are still manufacturers that load up peanut butter with sugar. After you've eaten a jar or two of Adams (or the like), sugary peanut butter is enough to make you hurl.Pernicious Pandahttps://www.blogger.com/profile/15398147887114002182noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-54699088069753513382008-07-22T10:42:00.000-07:002008-07-22T10:42:00.000-07:00fucking love meatloaf!!!! its good for days and da...fucking love meatloaf!!!! its good for days and days in a row... and fucking hate anything with marshmellows... who the hell still does that?!?!?!INNER VOICEShttps://www.blogger.com/profile/09711910995629845274noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-48179086063823588382008-07-22T10:00:00.001-07:002008-07-22T10:00:00.001-07:00Has MJ calmed down yet****peeps round door****Has MJ calmed down yet<BR/><BR/>****peeps round door****BEASThttps://www.blogger.com/profile/15428640137434521072noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-24850745373704134632008-07-22T10:00:00.000-07:002008-07-22T10:00:00.000-07:00I get totally freaked out by cup recipes....it see...I get totally freaked out by cup recipes....it seems so inexact , if they mean 8 oz why dont they just say so.<BR/>Stoopid cupsBEASThttps://www.blogger.com/profile/15428640137434521072noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-12959003254674533352008-07-22T07:24:00.000-07:002008-07-22T07:24:00.000-07:00SSA:oh far out! the goonybird helps too! thats a g...SSA:oh far out! the goonybird helps too! thats a good idea, lady! AND HEY, you're the one who turned me on to Braggs, too. LISTEN TO HER, FOLKS.<BR/><BR/>PINK: you mean, at a rolling boil, or a simmer, or what? im serious; ive never had something like that. what cut are you supposed to use? does it come out like pulled barbecue? INQUIRING MINDS WANT TO KNOW!!! shit, just write me the recipe.<BR/><BR/>mj: what tinfoil hat? *quickly hides tinfoil hat behind back*<BR/><BR/>beast: oho, coffee! hell yes, son, there you go! sometimes i heave a little in with my bolognaise to up the red meat factor. i'm gonna be trying that!! XX!<BR/><BR/>mj: no uterus flinging, now. calm down. 'excitable girl', they all said. goodness.<BR/><BR/>alala: im way ahead of you, lady!<BR/>http://1hplovecraft.blogspot.com/2008/03/revealed-secret-of-freemasonry-is.html<BR/>...now please explain to me if you can what is the damn deal with Germans and caraway already.<BR/><BR/>cb: my mom always used to have the priest over too. let me tell you, i grudge him not my share of the inheritance: that poor man SUFFERED for his religion. WORD.<BR/><BR/>frobi: 8-oz cup, thenkew. which beats the alternative; I've got a couple of books old enough so that the standard measurements were expressed in walnuts, knobs, wineglass-fulls, and handfuls. wanna know how to make syllabub under the cow? I gotcha covered. (this is why cows fear me, btw.)FirstNationshttps://www.blogger.com/profile/13387748372500478809noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-87148491418503058002008-07-22T05:44:00.000-07:002008-07-22T05:44:00.000-07:00How can you take a nation seriously that measures ...How can you take a nation seriously that measures in cups?<BR/><BR/>teacup? eggcup? chipped coffee cup?<BR/><BR/>*laughs condescendingly at silly colonials*Frobisherhttps://www.blogger.com/profile/14139984461096994586noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-70546921730256402802008-07-22T01:59:00.000-07:002008-07-22T01:59:00.000-07:00The "Catholic Casserole" moniker actually came fro...The "Catholic Casserole" moniker actually came from an old priest friend of mine. We used to have him over for dinner (friendly little Oirish chap, told great stories), and he loved to come because he said we were the only family in his parish that didn't serve green bean casserole. He was the one who named it Catholic Casserole because so many of his parishners made him eat it.Moominmamahttps://www.blogger.com/profile/11750304448922417139noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-61664548528853466792008-07-22T00:46:00.000-07:002008-07-22T00:46:00.000-07:00Yep, I can confirm the thing about Germans, carawa...Yep, I can confirm the thing about Germans, caraway and sugar. Gack.<BR/><BR/>Here's another variation, if you're brave enough: Swedish meatballs. Swap out the basil, rosemary and oregano for a very little bit of nutmeg and allspice. Serve with cream gravy and steamed potatoes. <BR/><BR/>If you like that sort of thing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21067023.post-16981052386806101922008-07-21T22:31:00.000-07:002008-07-21T22:31:00.000-07:00I want to see Beast "mincing"I want to see Beast "mincing"The Mistresshttps://www.blogger.com/profile/07109289531733623207noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-67601334626490912362008-07-21T22:28:00.000-07:002008-07-21T22:28:00.000-07:00Look! Look!I'm above Beast and below him.A Beast s...Look! Look!<BR/><BR/>I'm above Beast and below him.<BR/><BR/>A Beast sandwich!The Mistresshttps://www.blogger.com/profile/07109289531733623207noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-35814381455532623352008-07-21T22:26:00.000-07:002008-07-21T22:26:00.000-07:00I like worcestershire sauce and soy in mine , and ...I like worcestershire sauce and soy in mine , and a touch of garlic and a couple of tablespoons of strong coffee (really brings out the meaty flavour) . Luckily we escaped the 'sweet' in the uk , marshmallows on vegetables is just 'WRONG'BEASThttps://www.blogger.com/profile/15428640137434521072noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-69105380876857994312008-07-21T20:17:00.000-07:002008-07-21T20:17:00.000-07:00Do you have to remove your tinfoil hat to cook it?...Do you have to remove your tinfoil hat to cook it?The Mistresshttps://www.blogger.com/profile/07109289531733623207noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-90328178014013597852008-07-21T20:16:00.000-07:002008-07-21T20:16:00.000-07:00fn - we only planted 6 short rows. my dad mulched ...fn - we only planted 6 short rows. my dad mulched the mini-garden really well before planting anything. you should see the size of the cucumbers, squash, and zucchini. we plant a strain of peas called mississippi pink purple hull peas. i swear i'm not making that up.<BR/><BR/>as far as the roast goes...i put it in a big boiler or pasta pot (the one with the holey lid so the steam can escape) and cover the roast with water. as it cooks on top of the stove, it locks in all the spices and tastes quite good. i cook it til' it's tender. there's not a time limit, really.<BR/><BR/>ssa - honey, i can't peel anything without my veggie peeler. just a couple of swipes and the cucumber doesn't look like a piece of whittled wood.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21067023.post-86143082995056203062008-07-21T19:16:00.000-07:002008-07-21T19:16:00.000-07:00also i write also a lot.also, apparently, also.also i write also a lot.<BR/>also, apparently, also.Secret Agent Squidhttps://www.blogger.com/profile/05476981658365289358noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-87617676921809702002008-07-21T19:14:00.000-07:002008-07-21T19:14:00.000-07:00if your knife skills blow (such as ol' SSA's here)...if your knife skills blow (such as ol' SSA's here), grated veggies work beautifully and you are less likely to lop a fingertip off. Also, this way little children cheflings can help out, which makes them happy and they are MUCH more likely to eat their dinner this way.<BR/>also HELL YES to Bragg's in meatloaf. Whatwhat, w00t, etc. <BR/>I also like to top it mid-way thru with Annie's wor...worche...worsh...uhhh. Steak sauce. that.Secret Agent Squidhttps://www.blogger.com/profile/05476981658365289358noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-54452754890538872222008-07-21T18:54:00.000-07:002008-07-21T18:54:00.000-07:00jeannie: welcome welcome!I'm convinced that Campbe...jeannie: welcome welcome!<BR/>I'm convinced that Campbells cream soups are something you should have to buy a permit to use. sometimes it can get....ugly.<BR/><BR/>pink: girl, how many acres did you folks put in peas? mine turned up their toes early in the season; we didn't get enough sun or dry. SEND ME PEAS.<BR/>now...we need to talk about this 'boiling a roast' situation. just what precisely do you mean when you say you be boiling no roast?????FirstNationshttps://www.blogger.com/profile/13387748372500478809noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-47881077290281350792008-07-21T16:07:00.001-07:002008-07-21T16:07:00.001-07:00i despise green bean casserole.i despise green bean casserole.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21067023.post-57506778659149566422008-07-21T16:07:00.000-07:002008-07-21T16:07:00.000-07:00freaky!!! we had meatload last night. tonight is r...freaky!!! we had meatload last night. tonight is roast and potatoes. not fixed my way b/c i spent all afternoon putting up peas. 36 bags of fresh peas. and that's just from the first batch!! we've got a whole bunch more to shell and put up.<BR/><BR/>my way of fixing roast is to boil it on top of the stove for 3 hours...after rubbing in every spice in my cabinet on the roast, of course. when the roast is almost done i put in the chopped potatoes and let them cook for 30 minutes or so. talk about yummy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21067023.post-10345069132297048052008-07-21T15:59:00.000-07:002008-07-21T15:59:00.000-07:00My mother learned to cook with Campbells soup - lu...My mother learned to cook with Campbells soup - luckily she had the tastebuds and health consciousness to cut back the sweet!<BR/><BR/>Worcestershire is in mine instead of the soy.<BR/><BR/>Meatloaf is a fave - I can't believe people put foil over the top of it to cook? Stewie.jeaniehttps://www.blogger.com/profile/17322709527738134797noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-87223304324505295322008-07-21T15:43:00.000-07:002008-07-21T15:43:00.000-07:00noshit: what the hell is it with people? NOT EVERY...noshit: what the hell is it with people? NOT EVERYTHING NEEDS TO BE SWEET. someone once told me that this is how smokers cook...their trademark is oversugaring and oversalting. and I've had the deep fried mars bar. with vanilla ice cream and chocolate syrup on top. its a popular desert in mexican restaurants! once.....was enough, though. WAY more than enough.<BR/><BR/>retro: mine slices up neat as you please. you can even fry it in a pan when it's cold like a piece of ham for breakfast!FirstNationshttps://www.blogger.com/profile/13387748372500478809noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-16992617910508278992008-07-21T15:00:00.000-07:002008-07-21T15:00:00.000-07:00I was JUST day dreaming about making a meat loaf.....I was JUST day dreaming about making a meat loaf...not my mother's meat loaf but mine, all mine. I don't have a set recipe other than ground meat, onions, eggs, binder and I will try yours out. I have always made a well in the middle of the meat for the fat to migrate to so I could suck it out with a turkey baster. It must cook firmly enough to slice for sandwiches when cool. RetroAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21067023.post-77263220034156844352008-07-21T14:50:00.000-07:002008-07-21T14:50:00.000-07:00Where I am, they put monsterous amounts of sugar i...Where I am, they put monsterous amounts of sugar in their sweet food. They have a thing called the deep-fried Mars bar, covered in sugar, and the entire country adds sugar to drinking chocolate. And then there's salt, which my immediate group of friends use like an ingredient, rather than a seasoning. I have to stand over them to avoid them turning a perfectly good meal into Salty McSalt's Salt Surprise. >.>Sidhttps://www.blogger.com/profile/15795545064619679647noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-46014586954551551372008-07-21T14:14:00.000-07:002008-07-21T14:14:00.000-07:00Oh man, fricken GREEN BEAN CASSEROLE. hell yes, th...Oh man, fricken GREEN BEAN CASSEROLE. hell yes, thats pure d white people food, man. they called it Catholic Casserole out your way? I love it!<BR/>to this day we go to the annual German picnic, and you look down the table and its all corningware dishes with those onions, or potato chips, corn flakes, or crushed up chow mein noodles all over the top of them...and the mushroom soup fumes just rising. lord. my brain just instantly registers 'PASS!'<BR/><BR/>I like the worchestershire sauce too. thats also good in hamburgers!FirstNationshttps://www.blogger.com/profile/13387748372500478809noreply@blogger.comtag:blogger.com,1999:blog-21067023.post-51881192978604962512008-07-21T13:44:00.000-07:002008-07-21T13:44:00.000-07:00OMG I know EXACTLY what you mean. That 1950s cafe...OMG I know EXACTLY what you mean. That 1950s cafeteria cooking is alive and well in Catholic grade schools in Michigan. I had one friend in particular who's mom LIVED by those recipes, and I never ate over at her house because every night there was at least 1 vegetable dish with little marshmallows on it.<BR/><BR/>Are you familiar with Catholic Casserole, that horrible green bean concoction made with cream of mushroom soup and crunchy canned onions??? That's another one we can blame on the good people at Campbell's.<BR/><BR/>I make my meatloaf with lean ground beef, 1 egg, a bit of Worchestershire Sauce (damnit just because I live in England doesn't mean I can spell the damn thing!) or A1, and a handfull of stuffing croutons with all the sage and onion seasoning. It's pretty tasty.<BR/><BR/>I like your idea of pouring the fat off. I will do that from now on. I can probably get away with using slightly less expensive meat if I do that.Moominmamahttps://www.blogger.com/profile/11750304448922417139noreply@blogger.com