Re: Chienese, Mex, or Italian?
 

[quote="Doctor Duffy":999e6]Im not talking girls, you horny geeks.

More talking of take-out. The BIG THREE. The most popular of outside-the-US-cusines. I mean, you see them everywhere.

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For me....? I really can't decide, I'm kinda sick of all three. Im gonna have to say Chienese though. Everywhere you go their food has been transformed into literal artery-cloggers, but out of all three, Chienese is probably healthiest. Mexican is greasy, Italian is fatty (all the noodles, oil and meat sauce can't be good for you). Plus, it has the most variety... stir fries, egg rolls, regular pork, won tons, egg soup ( rock: ), sushi (Ok, thats Japanese, but you see it at every Chienese place out there, so stfu).

The other three are good, but Mexican is nothing but meat and taco shells and Italian is nothing but noodles and paste.[/quote:999e6]
Thanks for all the useless info. beer:

Re: Chienese, Mex, or Italian?
 

No, thank you. beer:

Jamaican food is pretty darn good, I love Jerk Chicken, Fricassee Chicken and Bully Beef and Rice.

What exactly are grits? We don't have 'em down here.

Grits are made from the milling of corn kernels. The first step in the process is to clean the kernels; then, the grains are steamed for a short time to loosen the tough outer hull. The grain kernel is split, which removes the hull and germ, leaving the broken endosperm. Heavy steel rollers break up the endosperm into granules, which are separated by a screening process. The large-size granules are the grits; the smaller ones become cornmeal and corn flour.

hey Johnj, that's pretty darn good off the top of the head.. beer: +1

wait wait wait... you're saying there's mansauce in my creamed corn!?

ed:

that explains a lot

grits own.

freak:
Creamed corn is made in a completely different process and the mansauce in your serving was added during cooking.
ed:

fucking redneck hillbilly. I tried Grits one time...it sucked mad cock

Mexico should go and drown itself in the Pacific Ocean.

hahah