I'd definitely be making a nice MLT: a mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They're so perky, I love that.
Miley Citrus
- Thread starter Brewmex41
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SPR-GRN
Well-Known Member
so umm wrecking ball.. caution to the googlers at work, maybe NSFW? I mean it's PG-13 but, work policies are different than FCC ratings.
NervousDad
BFM
I just watch that video... 
She just went up a few ticks on the hot meter.
She just went up a few ticks on the hot meter.
Wrecking Ball Video. Again, she's trying too hard. And I don't mind. The song sucks (I think. Not really sure I had the volume up, now that I think about it...), but the video is great!
Caught an ad for it while watching Eminems new video, which is AWESOME!
Caught an ad for it while watching Eminems new video, which is AWESOME!
BinghamtonEd
Well-Known Member
Well when your music sucks, you have to do stuff to get noticed for something else, like f*cking a giant ball on TV.
SPR-GRN
Well-Known Member
I'm not so old that I consider all nudity/partial nudity "smut" I can appreciate nudity as an emotional expression, should that be the artists chosen medium of expression; but that my friends, was just smut; smut poorly cloaked in the guise of artistic expression. She wasn't barely clothed/nude to express a feeling of loneliness or fragility or as a way to express the exposure of her emotions, she was barely clothed and nude to to distract the viewer from the audio, which believe it or not, audio is an important part of music, or so my musician friends tell me.
I think the clincher was when she licked the sledge hammer; that's not exactly a way to express how emotionally shattered you are, I think that said "hey, I'm willing to put pretty much anything in my mouth" or possibly she was asking "are you paying attention to me now? am I relevant again?"
That video was also a serious indicator of how disturbed she is. Whether it's her daddies fault, whether it's the industries fault or whether it's, I don't know, at least partially her own fault; that young lady is morally bankrupt.
/ran... wait I've got more...
I'm glad I haven't seen the VMA performance, because that rant probably would have taken up all the space on the internet.
I also don't want you guys to think I'm all high and mighty, I don't have an issue with pornography, it's when someone tries to sell pornography as art that I get bothered. I know artists, regardless of their medium, (canvas, a dinner plate, an instrument, the human body etc.) honesty is the underlying theme in their work.
o.k. I guess I'm done for now
/rant
I think the clincher was when she licked the sledge hammer; that's not exactly a way to express how emotionally shattered you are, I think that said "hey, I'm willing to put pretty much anything in my mouth" or possibly she was asking "are you paying attention to me now? am I relevant again?"
That video was also a serious indicator of how disturbed she is. Whether it's her daddies fault, whether it's the industries fault or whether it's, I don't know, at least partially her own fault; that young lady is morally bankrupt.
/ran... wait I've got more...
I'm glad I haven't seen the VMA performance, because that rant probably would have taken up all the space on the internet.
I also don't want you guys to think I'm all high and mighty, I don't have an issue with pornography, it's when someone tries to sell pornography as art that I get bothered. I know artists, regardless of their medium, (canvas, a dinner plate, an instrument, the human body etc.) honesty is the underlying theme in their work.
o.k. I guess I'm done for now
/rant
Yup. I watched that video frame by frame and couldn't find a bit of art in it.
Hope I'm not the only one who came in this thread hoping for a new recipe...
light brew, slight citrus flavor (or heavy), but a very high ABV which makes girls shed their clothing & turn into c*ckwhores?
no?
light brew, slight citrus flavor (or heavy), but a very high ABV which makes girls shed their clothing & turn into c*ckwhores?
no?
Beernik
Well-Known Member
You know what that video made me think of? I mean besides the obvious...
1. Sir Mix A Lot sitting on top of a giant inflatable ass in Baby Got Back.
2. I want to synchronize this video with Peter Gabriel's Sledgehammer.
3. I'm sorry that Miley was wrecked. Wre-e-e-e-e wrecked. That can get nasty if you leave it too long.
4. I hope Bad Lip Reading gets their hands on this video.
1. Sir Mix A Lot sitting on top of a giant inflatable ass in Baby Got Back.
2. I want to synchronize this video with Peter Gabriel's Sledgehammer.
3. I'm sorry that Miley was wrecked. Wre-e-e-e-e wrecked. That can get nasty if you leave it too long.
4. I hope Bad Lip Reading gets their hands on this video.
CreamyGoodness
Well-Known Member
Sigh... we all know (or should) that Day Job Orchestra is the original and only lip reading act to follow
I
This sound great! I'd go with the aioli, might have to do it before the Jersey toms are a distant memory.
Oh i forgot, does this whore sing or something?
This sound great! I'd go with the aioli, might have to do it before the Jersey toms are a distant memory.
Oh i forgot, does this whore sing or something?
Ugh... makes me cringe every time someone says "garlic aioli", almost as much as "olive tapenade". Next time someone says the latter I'm going to serve them olive tappen instead.
Seriously, it's really no different than saying "egg omelet".
Into the book you go!! Wait... wrong thread.
Thats some funny s#it!
SPR-GRN
Well-Known Member
I see where you are coming from, but when I turn my aioli up to 11, it becomes a garlic aioli. When I say "garlic aioli" I mean that I'm loading it up with garlic, as apposed to simply making a balanced ailoi; my "garlic ailoi" requires both fresh and roasted garlic, so it's not just aioli, it's a garlic aioli - maybe you would prefer if I called it a "roasted garlic aioli"? however that presents a problem because I also use fresh garlic, so the I have to call it "fresh and roasted garlic aioli" which takes longer to say than it does for me to eat a BLT.
It's similar to when someone lists on their menu "3-egg omelet" after they've already listed omelets above, which are of the two-egg variety (if you want an omelet analogy); they could simply call them "large omelets" but prefer to say three-egg omelet.
but this isn't a cooking forum.
However a misnomer that does bother me is "Hot water heater" if the water was hot, why do you need to heat it? it's actually just a water heater.
HLT - hot liquor tank - actually it's a hot water tank, if it were a hot liquor tank, the ATF would be knocking on our doors, and why make beer when you've got gallons of liquor at your disposal?
Theres the brewing forum reference.
These things happen all the time, it's just a matter of being able to BS your way out of them.. I mean provide an appropriate explanation; who am I kidding, it's kinda both.
cheers
cheezydemon3
Well-Known Member
WTF???
Olive tepenade is AWESOME. So is garlic aioli.
As smart as you are, are you food retarded?
SPR-GRN said:
I think we need a roster-call for HBTers who have dated/married strippers. I know you won't disappoint me.
BinghamtonEd
Well-Known Member
spr-grn said:
bahahaha!!!
Can't we get back to the topic, SANDWICHES!
Agreed. If Miley and Justin were drowning, I'd also be making one of these. With a little luck, their corpses would be cold before I finished it, thus absolving me of the responsibility of taking reasonable action, like calling the paparazzi.
I thought we were talking about strippers?!?
drainbamage
Keep HBT weird.
Beernik
Well-Known Member
I'm a big fan of queso cheese dip myself...
I had queso con carne in an airport once. It was without carne.
Cuban Sandwiches Recipe
Love me a Cuban !
| Makes: 4 to 6 servings
Rumored to have originated in Cuba or Key West, the Cuban sandwich migrated to Tampa, Florida, and eventually to Miami, growing in popularity along the way. It’s traditionally made with Cuban bread, but Italian or ciabatta bread is an easy-to-find substitute. Ham, roasted pork loin, Swiss cheese, pickles, and yellow mustard are the nonnegotiable layers in a proper Cuban sandwich, but mayo and salami are also common additions. For ease of preparation, the assembled loaf is cut in half here, each piece is wrapped in foil, and a heavy pot or pan is placed on top to compress the sandwich while it’s toasting.
Game plan: If you can, use this rotisserie pork loin recipe for the roasted pork loin; the dried-oregano marinade adds a ton of flavor.
INGREDIENTS
1 (1-pound) loaf Italian or ciabatta bread
1/4 cup mayonnaise (optional)
8 ounces thinly sliced cooked ham
8 ounces thinly sliced roasted pork loin
8 ounces thinly sliced Swiss cheese
4 whole dill pickles, thinly sliced lengthwise
1/4 cup yellow mustard
2 tablespoons unsalted butter (1/4 stick), melted
INSTRUCTIONS
Heat the oven to 200°F and arrange a rack in the middle.
Cut the loaf of bread in half horizontally and open it up like a book. Spread the mayonnaise, if using, on the bottom piece of bread.
Evenly place the ham and roasted pork on top of the mayonnaise. Evenly arrange the cheese and pickles on the meat.
Spread the mustard on the top piece of bread and close the sandwich. Press gently on the top to compact the sandwich slightly. Cut it in half crosswise; set both halves aside.
Lay 2 (20-inch-long) sheets of aluminum foil on a work surface. Brush half of the melted butter on the tops of the sandwiches. Place each sandwich butter-side down on the sheets of foil. Brush the bottoms of the sandwiches with the remaining butter. Fold the foil around the sandwiches to completely encase them.
Heat a large frying pan on low heat until hot, about 4 minutes. Place 1 wrapped sandwich in the pan. Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, push down on the skillet or pot to further compact the cubano, and cook undisturbed for 10 minutes.
Remove the skillet or pot (careful: It may be hot). Flip the sandwich and place the skillet or pot back on top of it. Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more. Remove to the oven and repeat with the second sandwich. When both are ready, remove the foil, cut into pieces, and serve.
Love me a Cuban !
| Makes: 4 to 6 servings
Rumored to have originated in Cuba or Key West, the Cuban sandwich migrated to Tampa, Florida, and eventually to Miami, growing in popularity along the way. It’s traditionally made with Cuban bread, but Italian or ciabatta bread is an easy-to-find substitute. Ham, roasted pork loin, Swiss cheese, pickles, and yellow mustard are the nonnegotiable layers in a proper Cuban sandwich, but mayo and salami are also common additions. For ease of preparation, the assembled loaf is cut in half here, each piece is wrapped in foil, and a heavy pot or pan is placed on top to compress the sandwich while it’s toasting.
Game plan: If you can, use this rotisserie pork loin recipe for the roasted pork loin; the dried-oregano marinade adds a ton of flavor.
INGREDIENTS
1 (1-pound) loaf Italian or ciabatta bread
1/4 cup mayonnaise (optional)
8 ounces thinly sliced cooked ham
8 ounces thinly sliced roasted pork loin
8 ounces thinly sliced Swiss cheese
4 whole dill pickles, thinly sliced lengthwise
1/4 cup yellow mustard
2 tablespoons unsalted butter (1/4 stick), melted
INSTRUCTIONS
Heat the oven to 200°F and arrange a rack in the middle.
Cut the loaf of bread in half horizontally and open it up like a book. Spread the mayonnaise, if using, on the bottom piece of bread.
Evenly place the ham and roasted pork on top of the mayonnaise. Evenly arrange the cheese and pickles on the meat.
Spread the mustard on the top piece of bread and close the sandwich. Press gently on the top to compact the sandwich slightly. Cut it in half crosswise; set both halves aside.
Lay 2 (20-inch-long) sheets of aluminum foil on a work surface. Brush half of the melted butter on the tops of the sandwiches. Place each sandwich butter-side down on the sheets of foil. Brush the bottoms of the sandwiches with the remaining butter. Fold the foil around the sandwiches to completely encase them.
Heat a large frying pan on low heat until hot, about 4 minutes. Place 1 wrapped sandwich in the pan. Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, push down on the skillet or pot to further compact the cubano, and cook undisturbed for 10 minutes.
Remove the skillet or pot (careful: It may be hot). Flip the sandwich and place the skillet or pot back on top of it. Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more. Remove to the oven and repeat with the second sandwich. When both are ready, remove the foil, cut into pieces, and serve.
DINNER TONIGHT: CHORIZO BREAKFAST SANDWICH WITH SAGE PESTO
Save Recipe
About This Recipe
YIELD:
1
Ingredients
For the pesto:
1 cup loosely packed sage leaves (about 2 ounces)
1/4 cup walnute, toasted in a dry skillet (about 2 ounces)
1 medium clove garlic
2 ounces grated Parmesan cheese
2/3 cup plus 2 tablespoons extra virgin olive oil, divided
Kosher salt to taste
For the Sandwich:
1 tablespoon extra virgin olive oil
5 slices dry-cured Spanish chorizo
1 egg
1 ciabatta roll, sliced in half and toasted, if desired
1/2 cup baby arugula leaves
Procedures
1
Combine sage, walnuts, and garlic in bowl of food processor. Process until evenly chopped, scraping down sides as necessary, about 10 one-second pulses. Add cheese and pulse to incorporate. With machine running, slowly drizzle in 2/3 cup oil. Stop machine and check consistency. Add up to two more tablespoons olive oil to achieve a loose paste. Season to taste with salt.
2
Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the slices of chorizo and cook until beginning to crisp, about 2 minutes per side, then move to the side of the pan to make room for the egg. Fry the egg in the chorizo/olive oil until the white is set but the yolk is still runny, about 3 minutes. Season the top with a pinch of salt and pepper.
3
Lay the chorizo slices in the ciabatta roll, top with arugula, then with the fried egg. Drizzle with pesto and serve immediately.
Save Recipe
About This Recipe
YIELD:
1
Ingredients
For the pesto:
1 cup loosely packed sage leaves (about 2 ounces)
1/4 cup walnute, toasted in a dry skillet (about 2 ounces)
1 medium clove garlic
2 ounces grated Parmesan cheese
2/3 cup plus 2 tablespoons extra virgin olive oil, divided
Kosher salt to taste
For the Sandwich:
1 tablespoon extra virgin olive oil
5 slices dry-cured Spanish chorizo
1 egg
1 ciabatta roll, sliced in half and toasted, if desired
1/2 cup baby arugula leaves
Procedures
1
Combine sage, walnuts, and garlic in bowl of food processor. Process until evenly chopped, scraping down sides as necessary, about 10 one-second pulses. Add cheese and pulse to incorporate. With machine running, slowly drizzle in 2/3 cup oil. Stop machine and check consistency. Add up to two more tablespoons olive oil to achieve a loose paste. Season to taste with salt.
2
Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the slices of chorizo and cook until beginning to crisp, about 2 minutes per side, then move to the side of the pan to make room for the egg. Fry the egg in the chorizo/olive oil until the white is set but the yolk is still runny, about 3 minutes. Season the top with a pinch of salt and pepper.
3
Lay the chorizo slices in the ciabatta roll, top with arugula, then with the fried egg. Drizzle with pesto and serve immediately.
cheezydemon3
Well-Known Member
Strippers?????WTF????
Back OT......
Excellent sourdough bread sliced thin.
Vermont SHARP white cheddar.
Butter.
HOMEMADE pickles.....
grey poupon
HELLA grilled cheese heaven.......
Back OT......
Excellent sourdough bread sliced thin.
Vermont SHARP white cheddar.
Butter.
HOMEMADE pickles.....
grey poupon
HELLA grilled cheese heaven.......
i have a jewish deli near work, one of my favorites is beef tongue tip, chopped liver a little mayo and lettuce on rye, i'm in heaven.
Comes in about 4 inches thick, i'm getting hungry again.
Comes in about 4 inches thick, i'm getting hungry again.
Goofynewfie
Well-Known Member
Cant we get back to talkin bout sluts??
Sure thing...
The kind I eat most often is turkey. At home I'll often make it minimally but it has to at the very least have some cheese, ranch dressing, and pickle slices for both flavor and crunch. Usually on either a section of baguette or a bun of similar density and crust. Delicious.
Are you getting hard yet? I know I am. REALLY hard. In fact, I'm finding myself so difficult right now that it's taking everything I've got not to simply hop in the car and hit up a sandwich shop, or even just a grocery store for ingredients. I definitely don't find myself getting any easier... you know, with regards to placating my basest of urges, to find myself a late night sammich, hooking myself up with a pound or two of quality deli meat to satisfy my most carnal desires.
Beernik
Well-Known Member
I find pastrami to be the most sensual of all the salted, cured meats. ~ Seinfield (and the only thing I ever quote from Seinfield)
GrogNerd
mean old man
drowning pop stars?
have a sandwich, take a nap, feed and walk the dog, browse HBT, a little time on the throne (has the mayo in the sandwich gone bad?), hey! the Nats are playing, maybe catch a few innings, time for bed.
wait... there was something about pop stars. oh, well, it'll keep until morning. goodnight
have a sandwich, take a nap, feed and walk the dog, browse HBT, a little time on the throne (has the mayo in the sandwich gone bad?), hey! the Nats are playing, maybe catch a few innings, time for bed.
wait... there was something about pop stars. oh, well, it'll keep until morning. goodnight
Beernik
Well-Known Member
Really?
Not "shrinkage"?
"Shrinkage" has never been a problem for me.
DisturbdChemist
I'm drunk 60% of the time, all the time!
- Joined
- Nov 22, 2011
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- 9,801
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- 2,802
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- Between-the-keggerator-and-the-couch
This made me laugh.
[ame]http://youtu.be/U0Og4LaB1Zc[/ame]
[ame]http://youtu.be/U0Og4LaB1Zc[/ame]
ChefRex said:
I'm going to try this recipe soon!
A couple of years ago, I spent half my FL Keys vacation trying every Cuban sandwich I could find. None were as good as "The Best Cuban Sandwiches in Town" that I used to get from a tiny shop in Westfield, MA.
The Reuben
You may have never heard of a Reuben, but as the croque monsieur is to France, so is the Reuben to New York. They may not be everyone's first choice for a death-row meal, but they'd definitely make a great desert-island sandwich. Here's what goes into it; just balance these ingredients as you like. Try it with thinly sliced pickled onions, too.
Makes 1
Several slices corned or salt beef, such as pastrami
2 slices rye of bread, lightly toasted
Butter, for spreading
American mustard
A big dollop of sauerkraut, warmed after squeezing out the water
A few slices of emmental or Swiss cheese
A dill pickle, sliced
1 Warm the beef through, either under the grill or by placing it in a frying pan over a medium heat with 2 tbsp water.
2 Spread one piece of toast with butter and the other with mustard. Pile the meat on the buttered toast, followed by the sauerkraut, then emmental.
3 Place it under the grill until the cheese has melted, then top with pickle and the other slice of toast. You must cut it in half to see its inner beauty.
Classic!
You may have never heard of a Reuben, but as the croque monsieur is to France, so is the Reuben to New York. They may not be everyone's first choice for a death-row meal, but they'd definitely make a great desert-island sandwich. Here's what goes into it; just balance these ingredients as you like. Try it with thinly sliced pickled onions, too.
Makes 1
Several slices corned or salt beef, such as pastrami
2 slices rye of bread, lightly toasted
Butter, for spreading
American mustard
A big dollop of sauerkraut, warmed after squeezing out the water
A few slices of emmental or Swiss cheese
A dill pickle, sliced
1 Warm the beef through, either under the grill or by placing it in a frying pan over a medium heat with 2 tbsp water.
2 Spread one piece of toast with butter and the other with mustard. Pile the meat on the buttered toast, followed by the sauerkraut, then emmental.
3 Place it under the grill until the cheese has melted, then top with pickle and the other slice of toast. You must cut it in half to see its inner beauty.
Classic!
Beernik
Well-Known Member
Love Reubens. Hate pickles.
No pickle for you!
