I want my wife to eat mushrooms - Page 5 - Jets Insider.com Forums

PlumberKhan · 08-10-2012, 04:31 PM

Looks like we got ourselves here a good ol' fashioned Tri-State pork-off, boys...

southside · 08-10-2012, 04:34 PM

Knowing ragu's jail history I just hope he doesn't revert to a game of hiding the sausage.

32green · 08-10-2012, 04:36 PM

Quote:

Originally Posted by southside

Knowing ragu's jail history I just hope he doesn't revert to a game of hiding the sausage.

How many more weeks before you notice I changed Rhap Nation to Fhap Nation in your status?

-

southside · 08-10-2012, 04:37 PM

Quote:

Originally Posted by 32green

How many more weeks before you notice I changed Rhap Nation to Fhap Nation in your status?

-

LOL

Well played?

brady's a catcher · 08-10-2012, 04:38 PM

Quote:

Originally Posted by JStokes

Get used to disappointment.

_

Go Dickheads!

JStokes · 08-10-2012, 04:39 PM

Quote:

Originally Posted by southside

What temp and how long?

Depends on the size/thickness of the loins--I usually do them on medium high for 4-5 minutes per 1/3 side to get a nice sear--you know how pork loins are kind of triangular shaped--then I cut it down to medium and I keep turning them. When they look like they are about 2/3rds done--it's all by trial and error, I start to slather them with the glaze--continuing to turn them so the glaze gets a slight crisp but not burnt.

All my glazes and BBQ sauces have a sugar content, so you only put them on at the end or they'll burn and blacken if left too long over the direct flame.

_

thebigragu · 08-10-2012, 04:40 PM

Quote:

Originally Posted by JStokes

Get used to disappointment.

_

I got a masters ****ing degree in it. Bring it

JStokes · 08-10-2012, 04:41 PM

Quote:

Originally Posted by brady's a catcher

Go Dickheads!

Princess Bride?

Dread Pirate Robert?

_

32green · 08-10-2012, 04:43 PM

Quote:

Originally Posted by southside

LOL

Well played?

Hells yah.

Self proclaimed Fhap king...for weeks... and you never noticed?

WHo is better.

-

thebigragu · 08-10-2012, 04:44 PM

^^

Looks Good

I'm not quoting that **** anymore.

JStokes · 08-10-2012, 04:45 PM

Quote:

Originally Posted by thebigragu

^^

Looks Good

I'm not quoting that **** anymore.

That was just some teriyaki glaze I made.

The dijon with apricot jam or molasses is freaking delicious.

_

Beerfish · 08-10-2012, 04:48 PM

Speaking of tomatos...... I built some planters in my back yard last fall and put some of my perennials in them, knowing that probably half of them would not make it. I pulled out the dead ones and planted these tiny tomato plants I got from home depot. Gave them a few shots of miracle grow early on and they have developed into these giant mongloid huge tomato plants loaded with great looking fruit. I planted one roma, one beef steak, another type I can't remember the name of and one cherry tomato. They are totally unreal, I've already started snacking on the cherries as a few of them are ripening.

brady's a catcher · 08-10-2012, 04:51 PM

Quote:

Originally Posted by Beerfish

Speaking of tomatos...... I built some planters in my back yard last fall and put some of my perennials in them, knowing that probably half of them would not make it. I pulled out the dead ones and planted these tiny tomato plants I got from home depot. Gave them a few shots of miracle grow early on and they have developed into these giant mongloid huge tomato plants loaded with great looking fruit. I planted one roma, one beef steak, another type I can't remember the name of and one cherry tomato. They are totally unreal, I've already started snacking on the cherries as a few of them are ripening.

You're a great looking fruit...

PlumberKhan · 08-10-2012, 04:53 PM

Quote:

Originally Posted by Beerfish

Speaking of tomatos...... I built some planters in my back yard last fall and put some of my perennials in them, knowing that probably half of them would not make it.

Sure. "Tomatoes".....

thebigragu · 08-10-2012, 04:53 PM

^^

You going to Any games this season well have a cookoff at my house before. I'd rather go to your house though its much nicer. Also can you pay for my ticket. Actually you can just cook.

DDNYjets · 08-10-2012, 04:58 PM

I love mushrooms. My grandmas stuffed mushrooms are my fave. Grilled 'bellos are great as well.

I also enjoy the magic mushrooms. Its been a while though.

southside · 08-10-2012, 05:11 PM

Quote:

Originally Posted by JStokes

Depends on the size/thickness of the loins--I usually do them on medium high for 4-5 minutes per 1/3 side to get a nice sear--you know how pork loins are kind of triangular shaped--then I cut it down to medium and I keep turning them. When they look like they are about 2/3rds done--it's all by trial and error, I start to slather them with the glaze--continuing to turn them so the glaze gets a slight crisp but not burnt.

All my glazes and BBQ sauces have a sugar content, so you only put them on at the end or they'll burn and blacken if left too long over the direct flame.

_

Nicely done. I'm off to get some sushi. What time is the game on?

Apache 51 · 08-10-2012, 05:22 PM

Quote:

Originally Posted by thebigragu

I hate tomatoes and mushrooms. In fact if they touch any part of my food snd then are removed I still can't eat it. I love tomato soup and sauce though. Wtf is that about.

I gotta say I've been using this place as a self help forum lately and **** is really starting to click. Thanks

Tomato soup is sauce, wtf.

Beerfish · 08-10-2012, 05:23 PM

Quote:

Originally Posted by brady's a catcher

You're a great looking fruit...

Why thanks, didn't know you swung that way though.

brady's a catcher · 08-10-2012, 06:15 PM

Quote:

Originally Posted by Beerfish

Why thanks, didn't know you swung that way though.

08-10-2012, 04:31 PM	#81
PlumberKhan BRACE YOURSELVES FOR 12... Banned Join Date: Feb 2006 Location: Van down by the river Posts: 21,013	Looks like we got ourselves here a good ol' fashioned Tri-State pork-off, boys...

08-10-2012, 04:34 PM	#82
southside Forever Awesome All Pro Join Date: Jul 2009 Posts: 8,884	Knowing ragu's jail history I just hope he doesn't revert to a game of hiding the sausage.

08-10-2012, 04:44 PM	#90
thebigragu Downright Brilliant All Pro Join Date: Oct 2007 Location: Staten Island Posts: 7,828	^^ Looks Good I'm not quoting that **** anymore.

08-10-2012, 04:48 PM	#92
Beerfish Hall Of Fame Join Date: Aug 2004 Posts: 19,066	Speaking of tomatos...... I built some planters in my back yard last fall and put some of my perennials in them, knowing that probably half of them would not make it. I pulled out the dead ones and planted these tiny tomato plants I got from home depot. Gave them a few shots of miracle grow early on and they have developed into these giant mongloid huge tomato plants loaded with great looking fruit. I planted one roma, one beef steak, another type I can't remember the name of and one cherry tomato. They are totally unreal, I've already started snacking on the cherries as a few of them are ripening.

08-10-2012, 04:53 PM	#95
thebigragu Downright Brilliant All Pro Join Date: Oct 2007 Location: Staten Island Posts: 7,828	^^ You going to Any games this season well have a cookoff at my house before. I'd rather go to your house though its much nicer. Also can you pay for my ticket. Actually you can just cook.

08-10-2012, 04:58 PM	#96
DDNYjets Bye week buh bye Rex Hall Of Fame Join Date: Oct 2011 Location: New York Posts: 12,250	I love mushrooms. My grandmas stuffed mushrooms are my fave. Grilled 'bellos are great as well. I also enjoy the magic mushrooms. Its been a while though.