Nathan
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MOOSE TURD PIE
A Favorite Hunting Camp Recipe
1 prepared pie crust
1 pkg. crust strips
1-2 large moose turds
Salt and pepper
Buy a prepared pie crust and put it in a pie dish, then locate a moose. Hold pie dish under mooses' asshole until it shits. When full, take back to the kitchen, season with salt and pepper and apply crust strips over top. Bake in 350 degree oven for 35 minutes or until crust is slightly lighter than the contents. Let cool and serve.
Feeds and straightens the attitude out of 2-3 assholes who refuse to take turns cooking.
Umm...
Yeah. I'll be passing on this one...
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I love to cook. Cooking is such a cool thing to do. And yes, guys can cook. There's nothing wrong with it. It's best when there's not that much straightforward food in the house, because then you really have to get creative, and that's a lot of fun.
As a cook, I like to collect recipes, and I like to share mine. I thought it'd be cool if we had a thread specifically for the cooks and/or adventurists out there who want to try something new in the way of food.
So post your breakfast, lunch, dinner, dessert, snack, and/or drink recipes here for the rest of us.
I'll start adding my own recipes, but not until I see some posts in this thread, like, say, a page or so. So share the good stuff, folks.
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Please?
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Hello, jimmyRRpage from planet-zeppelin. I look forward to seeing this pic
Hello.
Which one? The pic of the necklace or the pics of me as Jimmy Page (the costume is quite bad, BTW... especially the wig...
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Me from about a month or two ago showing off my new phone... the enV.
I'll see if I can come up with anything more recent... but that's the most recent I got...
Ooh, I know! My next one will be a pick with me wearing my replica of the pendant Jimmy war on The Song Remains the Same and at Earl's Court in '75! You know, the one with the tear-drop shape and the green stone in the middle?
I'm actually wearing it on the photos of me as Jimmy Page, but... well... yeah...
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Sara Gilmour (David Gilmour's Daughter)
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Y'all should recognize most of them, but I'll name the ones that may not be so recognizable:
Emma Gilmour (no relation to David Gilmour):
Laetitia Casta:
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From the Author of "I Am America (And So Can You!)" Stephen Colbert:
"I Am America (And So Can You!)"
Winner of the prestigious Stephen T. Colbert Award for THE Literary Excellence.
(Fifth reading... I can't get enough of this book!)
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Hi. I'm jimmyRRpage for those wondering... I just chose my display name to be my real name...
Thumbs (my left one of which hurts 'cause I slammed it in my car door... is it normal to see your nerve-endings like that?...
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The Recipe Thread
in Ramble On
Posted · Edited by Nathan
15 minutes? What do you cook it over? A lighter?
I put my stove on high, get the water boiling (takes maybe 5 minutes, though most likely way less), turn it down to medium, put in the noodles, and cook for 3 minutes. Then I take the pan off the heat, put in the flavoring, and let it cool.
I have to admit I like to wait until about half of the water has been sucked out by the noodles, but that's just me...
But 15 minutes to cook? Uh... try reading the package sometime...
ETA: My first recipe... something I kinda came up with while experiementing...
You will need:
-1 bag of boneless chicken breast tenders, frozen
-Bangkok Padang Peanut Sauce
-Naturally Fresh Ginger Dressing
-Wasabi Teriyaki Sauce (I bought it at Costco)
About 3 or 4 hours before dinner, take out the chicken. Hold each piece under lukewarm running water for 30 seconds to a minute to remove the protective ice glaze on each piece of chicken (this makes it easier for the chicken to marinate), and line each one in a pan with large sides (for marinating). Do NOT throw away the bag the tenders came in, as you will need the directions on it later. Once that is finished, take 1 TBSP of peanut sauce. Using your finger, rub just a small bit of peanut sauce onto each tender. Repeat this process with the ginger dressing, but use a little more ginger dressing on each tender.
Now, take the Wasabi Teriyaki sauce and pour that into the pan until the chicken is just completely covered. Cover the pan with aluminum foil and place in the fridge.
When it comes time to cook your dinner (about 3 to 4 hours later), remove the pan from the fridge, and cook the marinated chicken, still in the sauce, per the oven directions on the bag the chicken came with (now you see why I said not to throw that bag away).
When finished, serve any way you feel (as sandwiches, on a bed of Asian salad [you can use the ginger dressing as dressing for the salad], or any other way you please).
For those who do not like spicy, this is not a spicy meal. In fact, it is somewhat sweet. The ginger dressing counteracts the spiciness of the peanut sauce, and the Wasabi Teriyaki sauce, despite its name, is sweet, as Teriyaki is the dominant flavor in the sauce, and the Wasabi flavor is more of a compliment or after-thought.
If you want spicy, add extra Wasabi or peanut sauce on the salad or sandwich or however you choose to present/serve the chicken after it's cooked.
I served this as an Asian Salad, and I mixed ginger dressing and the sauce in the pan as the dressing for the salad. I added on wasabi and peanut sauce as an after-thought to make it spicier for me specifically. It's all to your tastes, of course.
Enjoy!