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Thread: After Hours Pubs

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    Quote Originally Posted by firecat1 View Post
    Aw, 1214, why would you want a Chevy?
    Two years at a junior college in an automotive mechanics course. Ford has ways of making things complicated for no reason, and Chrysler seems to lag behind in fuel economy.. Also spent around two years working in a shop, and past experience driving several vehicles. I used to be a Dodge person, but the years of the K-cars and Caravans must have made me bitter.. As I've posted somewhere's else in these forums, I've even went so far as to put a Chevy engine in my old Dodge pickup that I had in High School.. That was more of a matter of parts sitting on the floor and an old 6 cylinder engine that leaked massive amounts of oil and stalled everytime it rained. One day my dad asked, "Can't you put that motor in the old truck??"

    Coffee is good this morning.. Pop-Tart anyone?
    I fish for a living, but I have to work for money...

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    I kinda feel like cooking so.......Coq au vin, steamed brocolli and sauted potato wedges is on the menu.

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    Delivery! I got your soda refill right here. Unfortunately I got stuck behind the Beer delivery. All I gotta say is Clydsdales dump some big s***. Would've been funny if I didn't get stuck behind them for the last 50 miles.

    Who's gonna sign for this Coca-Cola AND Pepsi delivery.

    Mike the delivery guy

    Disclaimer: I hope I spelled Clydsdales right, if I don't some Budweiser fans won't forgive me

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    Brocolli. Do people actually EAT that stuff? (shudder)
    "Professional" means your attitude to the job...

    Nullus Anxietas ..... (T Pratchett)

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    Quote Originally Posted by volfirie View Post
    Brocolli. Do people actually EAT that stuff? (shudder)

    some people eat brocolli but i hate those green stuff.....
    "sauver ou périr"

    "courage et dévouement"

    2 french mottoes in french fire service.

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    I eat brocolli! And very tasty it is too! Mmmm yum
    It's not the destination, but the journey that matters.

    Stay safe

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    I'll eat brocolii, but you can keep your brussle sprouts. Dang mushy over cooked cabbages. YYUUUKKK.
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

    "I may be slow, but my work is poor." Chief Dave Balding, MVFD

    "Its not Rocket Science. Just use a LITTLE imagination." (Me)

    Get it up. Get it on. Get it done!

    impossible solved cotidie. miracles postulo viginti - quattuor hora animadverto

    IACOJ member: Cheers, Play safe y'all.

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    Quote Originally Posted by MalahatTwo7 View Post
    I'll eat brocolii, but you can keep your brussle sprouts. Dang mushy over cooked cabbages. YYUUUKKK.
    I agree with that. Brussel sprouts, cabbage and mushrooms are disgusting. YUK!!!
    It's not the destination, but the journey that matters.

    Stay safe

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    Actually my mother's side of the family is 100% Ukranian, so I like cabbage (not OVER COOKED) and mushrooms (prefer raw), but no stupid sprouts.

    The best use of brussel sprouts is to freeze them and then use them for slingshot ammo.
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

    "I may be slow, but my work is poor." Chief Dave Balding, MVFD

    "Its not Rocket Science. Just use a LITTLE imagination." (Me)

    Get it up. Get it on. Get it done!

    impossible solved cotidie. miracles postulo viginti - quattuor hora animadverto

    IACOJ member: Cheers, Play safe y'all.

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    Quote Originally Posted by MalahatTwo7 View Post

    The best use of brussel sprouts is to freeze them and then use them for slingshot ammo.
    Now that's a good idea!

    Maybe I will use it on those pesky cyclists. I keep almost getting flattened by those cretins. Only this afternoon I was nearly creamed on the way home from school with my son when I inadvertantly stepped into his path. They cycle on the sidewalk and creep up behind you with no warning. They should all have feckin bells on! If only I'd have had a slingshot and some brussel sprouts with me...........
    It's not the destination, but the journey that matters.

    Stay safe

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    rhv, this one is for you buddy.
    Attached Images Attached Images  
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

    "I may be slow, but my work is poor." Chief Dave Balding, MVFD

    "Its not Rocket Science. Just use a LITTLE imagination." (Me)

    Get it up. Get it on. Get it done!

    impossible solved cotidie. miracles postulo viginti - quattuor hora animadverto

    IACOJ member: Cheers, Play safe y'all.

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    Quote Originally Posted by MalahatTwo7 View Post
    rhv, this one is for you buddy.
    Now, be honest.. How many times have you done this yourself?

    My mom would never let me get a fish tank, but given the chance.....

    I don't think I would have had a goldfish. I prefer the green ones.
    I fish for a living, but I have to work for money...

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    Drinks now being served. And I promise not to EVER serve brussel sprouts (YUK!). How about a fresh veggie platter and some zinfandel?

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    Quote Originally Posted by firecat1 View Post
    Drinks now being served. And I promise not to EVER serve brussel sprouts (YUK!). How about a fresh veggie platter and some zinfandel?
    Awe, come on folks...

    Brussel sprouts are good with vinegar and hog jowls. But only if you have had a few cold beers to warm the palate. (and a plate of corn bread made Mexican style..)

    Actually, Brussel sprouts are what a person is supposed to cook when you have an unwanted house guest who doesn't know when to leave. Just make sure that you cook enough for a week's worth of leftovers.

    Monday morning, daylight savings bull sheet.... Coffee anyone??
    I fish for a living, but I have to work for money...

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    Hog jowls. Pig cheeks? How could you? I mean... Jowls, feet? Aren't they what you eat when somebody else has taken all the good parts?
    "Professional" means your attitude to the job...

    Nullus Anxietas ..... (T Pratchett)

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    Quote Originally Posted by volfirie View Post
    Hog jowls. Pig cheeks? How could you? I mean... Jowls, feet? Aren't they what you eat when somebody else has taken all the good parts?
    I have always heard people talk about eating high on the hog, and that's pretty high, unless you like the ears.

    Actually, it is like a very fatty bacon, and is best when cooked until crispy all over. However, I warn people against buying the cheap ones.

    I've seen pig's feet in a jar, but there is something about the texture that prevents me from eating that.

    All the pieces of a pig aside, I prefer a good pork chop or slab of ribs slow cooked over a pecan log fire.
    I fish for a living, but I have to work for money...

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    Quote Originally Posted by rhvfd1214 View Post
    I have always heard people talk about eating high on the hog, and that's pretty high, unless you like the ears.

    Actually, it is like a very fatty bacon, and is best when cooked until crispy all over. However, I warn people against buying the cheap ones.

    I've seen pig's feet in a jar, but there is something about the texture that prevents me from eating that.

    All the pieces of a pig aside, I prefer a good pork chop or slab of ribs slow cooked over a pecan log fire.
    You get the fire going, I'll do up a good spicy rub for the ribs!

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    I Got The Scotch! :d
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

    "I may be slow, but my work is poor." Chief Dave Balding, MVFD

    "Its not Rocket Science. Just use a LITTLE imagination." (Me)

    Get it up. Get it on. Get it done!

    impossible solved cotidie. miracles postulo viginti - quattuor hora animadverto

    IACOJ member: Cheers, Play safe y'all.

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    Knew I could count on you for that! and pbbttt right back atcha!

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    ....Spicy rub...


    Oh, you mean for the ribs... Sorry, my suppressed teenager was trying to jump out again..

    I've got issues, as I've come to realize.

    It's the DT's from not having any Oreos at my house...

    I've got some pecan logs from a tree I trimmed up. That should do nicely for a fire..
    I fish for a living, but I have to work for money...

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    I think I have "lunch".....

    It's time for a toast to savoury brie and Camembert. Mushrooms and garlic add twist to old favourite

    Canwest News Service Published: Wednesday, March 12, 2008

    For a savoury version of baked brie or Camembert, try topping it with garlic mushrooms. This is a great treat for lunch or dinner, or an evening snack.

    BRIE-TOPPED GARLIC MUSHROOMS

    4 thick slices French or other specialty bread

    1/4 cup (50 mL) butter

    2 cloves garlic, minced

    1 bunch fresh parsley, leaves only, chopped

    4 portobello or large flat mushrooms, caps only

    1 package (125-gram/4 oz.) brie or Camembert cheese

    1/4 cup (50 mL) chopped walnuts

    Preheat oven to 400F (200C).

    Place bread slices on a baking tray and bake 8 to 10 minutes, turning once, until toasted on both sides.

    Meanwhile, melt butter, add garlic and a little chopped parsley and brush generously over the base and top of mushrooms. Place on an ovenproof dish or tray and bake about 5 minutes, just until they begin to soften.

    Slice cheese horizontally into four equal slices, brush tops of mushrooms again with the garlic butter, place a slice of cheese on top or each and bake another four minutes, just until the cheese starts to melt.

    Serve mushrooms on the toast, scattered with chopped parsley and walnuts.

    This recipe comes from Danish cheese company Rosenborg.

    OR Maybe:

    RED CURRY CHICKEN

    This dish is similar to tandoori chicken, but with a Thai flavour.

    Marlene McLean from Island Farmhouse Poultry created this recipe and the two below. They have been edited for length and style.

    Preparation time: 15 minutes

    Cooking time: 40 minutes

    Makes: 4 (2-piece) servings

    1 to 1 1/2 tsp Thai red curry paste

    1 1/2 tsp grated fresh ginger

    * juice and rind of 1/2 lime

    1 garlic clove, finely chopped

    1/2 tsp salt

    1/2 tsp sugar

    1/2 cup plain yogurt

    4 Vancouver Island chicken drumsticks, skin removed

    4 Vancouver Island chicken thighs, skin removed

    Place the first 7 ingredients in a large bowl and whisk to combine. Score the meaty side of each thigh and drumstick with three diagonal cuts. Add the chicken to the marinade and turn to thoroughly coat. Cover and refrigerate the chicken for up to 24 hours.

    Preheat the oven to 450F. Place the chicken on a parchment paper-lined baking sheet. Roast the chicken for 15 minutes, then reduce the heat to 350F and cook the chicken until juices run clear, about 25 minutes more.

    Grilled Chicken with Blackberry Sauce

    Mild-tasting chicken breast dressed with a colour-rich and flavourful blackberry sauce.

    Preparation time: 25 minutes

    Cooking time: About 15 minutes

    Makes: 6 servings

    1 1/2 cups fresh or frozen (thawed) blackberries, plus a few for garnish

    6 boneless, skinless Vancouver Island chicken breasts

    2 Tbsp of olive oil

    * juice of 1 lemon

    * salt and freshly ground black pepper to taste

    1 Tbsp butter

    1/2 cup onion, finely chopped

    1/2 cup dry red wine

    1 Tbsp fresh lemon juice

    3 to 4 Tbsp blackberry jam

    Place the blackberries in a sieve and set over a bowl. With the bottom of a ladle, firmly press and push as much juice out the blackberries as you can. Save the juice; discard the pulp.

    Place the chicken in a bowl and toss with the oil, lemon juice, salt and pepper. Set aside until the sauce is simmering. Preheat an indoor or outdoor grill to medium-high.

    Place the butter in a skillet and set over medium heat. Add the onions and cook until tender, about 3-4 minutes Add the red wine and lemon juice and bring to a boil; lower the heat and simmer until reduced by about 1/2. Add the reserved blackberry juice and the jam to the skillet and gently simmer for about 5 minutes. Season with salt and pepper.

    While the sauce simmers, grill the chicken 3-4 minute per side, or until cooked through. Arrange the chicken on a serving platter, spoon over the blackberry sauce, garnish with whole blackberries and serve.

    YUMMY DRUMMIES

    A tasty chicken dish kids are sure to enjoy. Dark chicken meat, such as drumsticks, contain more vitamins and minerals than white chicken meat.

    Preparation time: 20 minutes

    Cooking time: 40 minutes

    Makes: 4 servings

    1 cup all-purpose flour

    1/2 tsp poultry seasoning

    1/2 tsp garlic powder

    1/2 tsp onion powder

    1 tsp salt, or to taste

    1 tsp freshly ground black pepper, or to taste

    10 Vancouver Island drumsticks

    2 Tbsp mayonnaise

    1/3 cup freshly grated Parmesan cheese

    Preheat the oven to 375F. Line a baking sheet with parchment paper. Place the first 6 ingredients in a large bowl and whisk to combine. In a second bowl, place the chicken and mayonnaise and toss until each drumstick is evenly coated. Set a drumstick in the flour mixture, turn to evenly coat, and then place on baking sheet. Repeat with the remaining drumsticks. Sprinkle each drumstick with Parmesan cheese, and then bake for 40 minutes, or until cooked through and the juices run clear.

    Eric Akis is the author of the recently published Everyone Can Cook Midweek Meals. His columns appear in the Life section Wednesday and Sunday.

    © Times Colonist (Victoria) 2008


    What say you Cheffie? Maybe a little Beringer to go with it?
    Last edited by MalahatTwo7; 03-12-2008 at 01:15 PM.

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    So what time is that delicious supper going to be ready and do you need anything from Giant?

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    Wow. That makes the bologna sandwich I had for lunch yesterday seem so boring. Malahat, are you trying to make Superchef jealous?? Somehow, I cannot see that big Jeep pulled up to a grocery store with those ingredients being carefully placed in the back for a busy evening of food preparation..

    How did the evacuation go yesterday??
    I fish for a living, but I have to work for money...

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    Well. Imagine it you must, because although I have not fulfilled the particular recipes above, I have done other menus of similar capacity since buying the truck.

    And apparently the evac went very well - if you are referring to the apartment fire in DC last night. No injuries to the occupants, and only one FF with minor injuries.

    They also called for 3 engines, a truck, a rescue, EMS402 and BC404 to attend as well, from Fairfax Co. Not sure which units responded though, there was only the one page with those assignments.
    If you don't do it RIGHT today, when will you have time to do it over? (Hall of Fame basketball player/coach John Wooden)

    "I may be slow, but my work is poor." Chief Dave Balding, MVFD

    "Its not Rocket Science. Just use a LITTLE imagination." (Me)

    Get it up. Get it on. Get it done!

    impossible solved cotidie. miracles postulo viginti - quattuor hora animadverto

    IACOJ member: Cheers, Play safe y'all.

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    Quote Originally Posted by MalahatTwo7 View Post
    Well. Imagine it you must, because although I have not fulfilled the particular recipes above, I have done other menus of similar capacity since buying the truck.

    And apparently the evac went very well - if you are referring to the apartment fire in DC last night. No injuries to the occupants, and only one FF with minor injuries.

    They also called for 3 engines, a truck, a rescue, EMS402 and BC404 to attend as well, from Fairfax Co. Not sure which units responded though, there was only the one page with those assignments.
    Actually, I was referring to the evac of the White House/Capitol Building during the air-space violation of the small private plane in the no fly zone..

    You haven't been taking flying lessons, have you?
    I fish for a living, but I have to work for money...

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