nice recipes, makes me sooooo hungry, we have like, no fucking food in this house, who here watches food network??? BAM!!

Shit on a Stick
1 small-medium sized stick (preferably one that has the leaves or needles removed)
1 pile of shit
Mustard

I like to find a good medium sized stick from various trees around my neighborhood and search for some nice fresh fecies. Dog and human are my favorites. Now, when you find the droppings, simply cover the entire end of the stick with the substance, and coat with mustard. Lick it off like an ice cream cone and ENJOY!!!

....eeuugh!!, that sounds disgusting...but then I've never been keen on mustard.

1 lb Fettucine
4 skinless, boneless chicken breasts
4 THIN slices Proscuitto de Parma
4 THIN slices Provolone cheese
2 garlic cloves, 1 minced, 1 crushed
4 mushrooms, sliced
Extra virgin olive oil
Marsala Wine
Unsalted butter
Salt
Pepper, white
Rice Flour

1. PreHeat oven to 375. Begin a pot of water boiling for the Fettucine. Prepare the chicken: trim and pound to within a half inch thickness. Coat chicken with seasoned rice flour, (suggested seasonings: granulated garlic, salt, white pepper, thyme.), and hold refrigerated. When water reaches boiling, add fettucine, cook till al dente. When fettucine is cooked, toss with olive oil, salt and pepper, cover and hold unrefrigerated.

2. Heat a saute pan till very hot. Add 1 tblsp olive oil, allow oil to heat. When oil is hot, add minced garlic, constantly moving garlic till it JUST begins to brown. Discard oil/garlic. Lower heat to Med Hi, place dredged chicken breast into pan, browning on both sides. DO NOT scrape the pan. When chicken is browned, remove from pan, place one slice of proscuitto on chicken, then one slice of provolone. Place chicken onto a pan, preferrably cast iron, and put into oven. Bake for 5-7 mins. Do this for all four chicken breasts, simultaneously.

3. Add one cup of water to the still hot saute pan, with the crushed garlic clove, (place clove on cutting board, with flat of your knife on it, and give it ONE good whack with the heel of your hand) and reduce till approx 2 tbsp liquid remains. Splash approx 1 tsp Marsala into pan to de-glaze, moving liquid to catch all of that chickeny goodness. Add half cup of marsala wine, pinch of salt, pinch of white pepper and reduce by half.

4. While the broth is reducing, your chicken should be done. Place fettucine on plates, lay the chicken atop it, add any veggies you've chosen to include on the plate an return to your pan.

5. Now this is the tricky part. We want to turn this broth into a gravy by adding the COLD unsalted butter. But we don't want the butter to 'break'. You'll want to already have cut your butter into manageable bits, say a tbsp each. Remove the pan from the heat and add the butter, a bit at a time, constantly moving the liquid until the butter completely melts and incorporates itself. Keep adding butter, bits at a time till the liquid becomes a 'gravy'. DO NOT RETURN PAN TO HEAT. This will break the butter, and result in nastiness. When you've got it right, drizzle the gravy over your chicken and serve immediately.

Pairs great with a bottle of Zinfandel.

Forgot the mushrooms ed: , add em with the one cup of water.

These are for you, Old:

This Morning's Potato Cakes

Last Nights Mashed Potatoes
an egg
salt
pepper
gran'd garlic
seasoned bread crumbs

Start heating up a well seasoned cast iron skillet till it's hot as hell, or any pan you have will do, just make it HOT, and lightly greased.

Put mashed pots, egg and bread crumbs into a mixing bowl. Season with salt, pepper and garlic till you think they'll be tasty. Get your hands in there and mix it all up. Form up the cakes and add em to the pan, flipping em frequently, when they're done to brown and crispy goodness, eat.


I may get busted for this one, but screw it. This recipe comes from CJ's, on 1st Ave in Seattle:

Hash browns
egg
salt
pepper
Old Bay Seasoning
Panko

Mix the whole shebang together, seasoning till you think you've got it right, and add the panko till it gets to just that right texture to make a good cake. Place on a well buttered, very hot grill, turning often till it gets well browned. Serve with whatever you want and eat.

[quote="Capt. John Miller":1f68f][quote=Vance1]OMG you just described pretty much ever night at my house!!!! biggrin:[/quote:1f68f]

Same evil:[/quote:1f68f]

same happy:

hake: My several attempts at bringing it back have been deleted and thwarted by ze regime currently in power. oOo: My idea of cooking: Ramen noodles.

[img]http://www.users.bigpond.net.au/chucktupp/cag.jpg[/img]
"Hot damn!...th' haunted memories, they freak me yet..."[img]http://www.users.bigpond.net.au/chucktupp/gates4.gif[/img]



.

????????

[quote="Eight Ace":6cbef][img]http://www.users.bigpond.net.au/chucktupp/cag.jpg[/img]
"Hot damn!...th' haunted memories, they freak me yet..."[img]http://www.users.bigpond.net.au/chucktupp/gates4.gif[/img]


[/quote:6cbef]

[img]http://www.teamaftermath.com/phpBB2/images/smiles/icon_cry.gif[/img]

The lamingtons oh god the lamingtons

[img]http://www.teamaftermath.com/phpBB2/images/smiles/icon_cry.gif[/img]

Dude, I'm addicted to the Food Network. heh heh

IRON CHEF pwnz!

Im a big fan of the Food Channel too. I usually flip between The Food Channel and DIY woodworking. I personally like the show "Good Eats" good recipes and he always talks about the food chemistry.

[quote=Bleuachdu][img]http://www.teamaftermath.com/phpBB2/images/smiles/icon_cry.gif[/img]

The lamingtons oh god the lamingtons

[img]http://www.teamaftermath.com/phpBB2/images/smiles/icon_cry.gif[/img][/quote:f0abc]
OMG the memories.....Hospitality Thread was the shiznit happy:

iron chef, good eats are really good, best of is good (depends on what the topic is, but i think emeril live is the best, emiril is teh 1337