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Thread: I want my wife to eat mushrooms

  1. #81
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    Looks like we got ourselves here a good ol' fashioned Tri-State pork-off, boys...


  2. #82
    Knowing ragu's jail history I just hope he doesn't revert to a game of hiding the sausage.

  3. #83
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    Quote Originally Posted by southside View Post
    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?



    -

  4. #84
    Quote Originally Posted by 32green View Post
    How many more weeks before you notice I changed Rhap Nation to Fhap Nation in your status?



    -
    LOL



    Well played?

  5. #85
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    Quote Originally Posted by JStokes View Post
    Get used to disappointment.

    _
    Go Dickheads!

  6. #86
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    Quote Originally Posted by southside View Post
    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.



    _

  7. #87
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    Quote Originally Posted by JStokes View Post
    Get used to disappointment.

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

  8. #88
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    Quote Originally Posted by brady's a catcher View Post
    Go Dickheads!
    Princess Bride?

    Dread Pirate Robert?

    _

  9. #89
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    Quote Originally Posted by southside View Post
    LOL



    Well played?
    Hells yah.

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

    WHo is better.







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  10. #90
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    ^^

    Looks Good


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

  11. #91
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    Quote Originally Posted by thebigragu View Post
    ^^

    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.

    _

  12. #92
    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.

  13. #93
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    Quote Originally Posted by Beerfish View Post
    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...

  14. #94
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    Quote Originally Posted by Beerfish View Post
    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".....

  15. #95
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    ^^



    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.

  16. #96
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    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.

  17. #97
    Quote Originally Posted by JStokes View Post
    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?

  18. #98
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    Quote Originally Posted by thebigragu View Post
    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.

  19. #99
    Quote Originally Posted by brady's a catcher View Post
    You're a great looking fruit...
    Why thanks, didn't know you swung that way though.

  20. #100
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    Quote Originally Posted by Beerfish View Post
    Why thanks, didn't know you swung that way though.

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