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Thread: Draft party at my house

  1. #261
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    [QUOTE=JStokes;4451691]Was it Jordy trying to butter up Kelly to try and meet at some point?

    _[/QUOTE]

    I think he still is.

  2. #262
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    [QUOTE=32green;4451694]Hey guy...you wanna stop calling dudes names and let me handle this?

    Thanks.


    :dunno:



    -[/QUOTE]

    Sorry Sir. Just trying to keep a long time respected and beloved poster from getting band.

    _

  3. #263
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    13 pages and I don't have the energy. Can someone provide a précis of the thread?



    [COLOR="White"]Psst... Stokes... I chucked in a word that should be like a red rag to a bull for you[/COLOR]

  4. #264
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    [QUOTE=JStokes;4451691]Was it Jordy trying to butter up Kelly to try and meet at some point?

    _[/QUOTE]
    As a technical matter. Where would one be planning to apply the butter in that case?

  5. #265
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    [QUOTE=JStokes;4451701]Sorry Sir. Just trying to keep a long time respected and beloved poster from getting band.

    _[/QUOTE]

    Don't back down from that little *****...






























    :ontome:

  6. #266
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    [QUOTE=AlwaysGreenAlwaysWhite;4451710]Don't back down from that little *****...






























    :ontome:[/QUOTE]


    Lolz...guys please.

    :P

  7. #267
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    [QUOTE=EM31;4451704]13 pages and I don't have the energy. Can someone provide a précis of the thread?



    [COLOR="White"]Psst... Stokes... I chucked in a word that should be like a red rag to a bull for you[/COLOR][/QUOTE]

    Nice hide. :D Here's your summary.

    [QUOTE=PlumberKhan;4449799][IMG]http://i646.photobucket.com/albums/uu190/PlumberKhan/DraftParty2.jpg[/IMG][/QUOTE]


    _

  8. #268
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    [URL="http://www.youtube.com/watch?v=1G4ustq-kmQ"]http://www.youtube.com/watch?v=1G4ustq-kmQ[/URL]

  9. #269
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    Did someone take my remote home by accident? Or on purpose? I can't find the focking thing anywhere, and it's really pissing me off

  10. #270
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    [QUOTE=shakin318;4451843]Did someone take my remote home by accident? Or on purpose? I can't find the focking thing anywhere, and it's really pissing me off[/QUOTE]

    Use the Bat Signal; your remote will shake off it's dunken stupor and return to you.

    Write this down:

    Ctrl-Alt-Deleete.

    @X




    dammit


    2X

  11. #271
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    [QUOTE=PlumberKhan;4449799][IMG]http://i646.photobucket.com/albums/uu190/PlumberKhan/DraftParty2.jpg[/IMG][/QUOTE]

    Holy crap, ROFL

    I would be insulted that I wasn't included in this, but then I realized that all the females are blow-up dolls. :D

  12. #272
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    [QUOTE=shakin318;4451843]Did someone take my remote home by accident? Or on purpose? I can't find the focking thing anywhere, and it's really pissing me off[/QUOTE]

    I saw Ruby playing around with it. He bet me that he could open it using just his ass cheeks to push the button. :dunno:

  13. #273
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    [QUOTE=Dimitri_0515;4451874]I saw Ruby playing around with it. He bet me that he could open it using just his ass cheeks to push the button. :dunno:[/QUOTE]

    Southside confuse it with his Fleshlight...


    Sent from my Anus using TapewormTalk

  14. #274
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    [QUOTE=JStokes;4448955]People like me.

    They think you're an ass-hat.

    I've seen it posted.

    Give it up, get a new JI username and try not to be such an ass-hole.

    _[/QUOTE]


    Would you guys kiss already to kill the obvious sexual tension, and we can get to the plot arc?

  15. #275
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    [QUOTE=shakin318;4451843]Did someone take my remote home by accident? Or on purpose? I can't find the focking thing anywhere, and it's really pissing me off[/QUOTE]

    The 14 year old me would ask if you've checked up your azz? The 41 year old me would ask a nearly identical question.

  16. #276
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    Shakin, another great party last night. Here's the prep and recipe you were asking for on the sausage, peppers and onions.

    First, I only use sweet Italian Sausages. Love the flavor, don't need the spice. Vidalia Onions are a must, and only Italian frying peppers. Sliced thick.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesPrep.jpg[/IMG]

    Mix the peppers and onions in a deep dish aluminum tray, and take the sausage out of one casing and spread it throughout the mix, drizzle with extra virgin olive oil, hit with cracked sea salt and cracked pepper and one dollop of marinara (for color, not taste--can't stand S, P & O smothered in tomato sauce). Cover tightly with aluminum foil, almost air-tight. The one broken up sausage will add a nice taste to the peppers and onions and will cook in the pan.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesPan.jpg[/IMG]

    This part is crucial, before grilling you have to poach your sausages. Cooks them (so no raw issues) and expands them in their casings so when you throw them on the grill, they don't immediately start spitting and losing their crucial juices. Arrange them in a fry pan in about 1/2 inch of water, cover with a tight fitting lid and basically steam them till they are done. Turn them every few mins to cook evenly.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesPoach.jpg[/IMG]

    Put the aluminum tray on the grill a few minutes before you put the sausages on, medium to high heat. Every once in a while give the pan a shake to redistribute the mix. Turn the heat down to medium and put the sausages on--use tongs and not a fork--don't puncture them--and turn them frequenty. My grill is a mess. :O

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesGrilled.jpg[/IMG]

    Once the sausages are nicely done and have grill marks all around, open up one side of the aluminum foil and throw all the sausages in, re-seal the foil and leave on the grill for another 5 mins or so, the juices from the sausages wil drip into the pepper and onion mix for added deliciousness. Shake the tray often to redistribute.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesDone.jpg[/IMG]

    Serve on portugese rolls (I like mine hollowed out and toasted on the grill) with an ice cold beverage.


    [SIZE="1"]Made these bad boys last night--so good.[/SIZE]
    _
    Last edited by JStokes; 04-28-2012 at 02:22 PM. Reason: Use "tongs", not "thongs". Although you could wear a thong.

  17. #277
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    [QUOTE=JStokes;4451979]Shakin, another great party last night. Here's the prep and recipe you were asking for on the sausage, peppers and onions.

    First, I only use sweet Italian Sausages. Love the flavor, don't need the spice. Vidalia Onions are a must, and only Italian frying peppers. Sliced thick.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesPrep.jpg[/IMG]

    Mix the peppers and onions in a deep dish aluminum tray, and take the sausage out of one casing and spread it throughout the mix, drizzle with extra virgin olive oil, hit with cracked sea salt and cracked pepper and one dollop of marinara (for color, not taste--can't stand S, P & O smothered in tomato sauce). Cover tightly with aluminum foil, almost air-tight. The one broken up sausage will add a nice taste to the peppers and onions and will cook in the pan.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesPan.jpg[/IMG]

    This part is crucial, before grilling you have to poach your sausages. Cooks them (so no raw issues) and expands them in their casings so when you throw them on the grill, they don't immediately start spitting and losing their crucial juices. Arrange them in a fry pan in about 1/2 inch of water, cover with a tight fitting lid and basically steam them till they are done. Turn them every few mins to cook evenly.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesPoach.jpg[/IMG]

    Put the aluminum tray on the grill a few minutes before you put the sausages on, medium to high heat. Every once in a while give the pan a shake to redistribute the mix. Turn the heat down to medium and put the sausages on--use tongs and not a fork--don't puncture them--and turn them frequenty. My grill is a mess. :O

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesGrilled.jpg[/IMG]

    Once the sausages are nicely done and have grill marks all around, open up one side of the aluminum foil and throw all the sausages in, re-seal the foil and leave on the grill for another 5 mins or so, the juices from the sausages wil drip into the pepper and onion mix for added deliciousness. Shake the tray often to redistribute.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/SausagesDone.jpg[/IMG]

    Serve on portugese rolls (I like mine hollowed out and toasted on the grill) with an ice cold beverage.


    [SIZE="1"]Made these bad boys last night--so good.[/SIZE]
    _[/QUOTE]

    damn -those pics make me hungry!!!

  18. #278
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    Is this what the Hampur has become a recipe swap, cooking forum?

    Whats next nude shot of Emeril sitting on your couch.......:eek:

  19. #279
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    [QUOTE=JStokes;4448955]People like me.


    _[/QUOTE]

    does anyone have that long Stokes rant detailing why people like him?

  20. #280
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    [QUOTE=GMCJETS;4452114]Is this what the Hampur has become a recipe swap, cooking forum?

    Whats next nude shot of Emeril sitting on your couch.......:eek:[/QUOTE]

    Can't help yourself, can you.

    Dudes PM me for recipes all the time. Borgo and I have swapped a bunch of recipes.

    You sound threatened.

    I do all my own cooking, always have since college. Never let my wife anywhere near the kitchen and if my GF tries to help, that's the ONLY time I give her that stare.

    And I LOVE me some good food, good wine, good beer, good bourbon/scotch.

    That's what you're not getting about this place.

    Bunch of dudes talking football, chicks, food, booze, music, movies, books, cars and the general idiocy of life.

    Try buying a clue.

    _

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