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RETIRED The LLama and VViles Thread <3 Doi!!!!!!!!!

4,911 3,283 December 28, 2009 at 10:57 AM
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Joined Jul 2008
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AbbyGabby
02-18-2013 at 06:07 PM.
02-18-2013 at 06:07 PM.
apparently what F1 doesn't like is anything more than a couple inches
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Joined Dec 2007
~~~~~VVILES~~~~~~
> bubble2 4,911 Posts
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Original Poster
vviles
02-18-2013 at 06:10 PM.
02-18-2013 at 06:10 PM.
Quote from AbbyGabby :
apparently what F1 doesn't like is anything more than a couple inches
You know how men are nod

Quote from Frogstar :
Sadwalk


drool

Iagree
Blowup
Stupid
Stupid
Stupid
Snow
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Last edited by vviles February 18, 2013 at 06:11 PM.
Joined Mar 2009
Schrödinger's Frog
> bubble2 19,435 Posts
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Frogstar
02-18-2013 at 06:17 PM.
02-18-2013 at 06:17 PM.
Quote from AbbyGabby :
apparently what F1 doesn't like is anything more than a couple inches
Not if it's ice cold!
I love a hot 12" meatball sub.
Quote from vviles :
Blowup
Stupid
Stupid
Stupid
Snow
Iagree
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Joined Jul 2008
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AbbyGabby
02-18-2013 at 06:20 PM.
02-18-2013 at 06:20 PM.
Quote from Frogstar :
Not if it's ice cold!
I love a hot 12" meatball sub.
oh, how you tease me
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Joined Mar 2009
Schrödinger's Frog
> bubble2 19,435 Posts
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Frogstar
02-18-2013 at 06:24 PM.
02-18-2013 at 06:24 PM.
Quote from AbbyGabby :
oh, how you tease me
Guilty!
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Joined Feb 2010
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beanqueen
02-18-2013 at 06:28 PM.
02-18-2013 at 06:28 PM.
http://www.cooks.com/rec/view/0,2...03,00.html

So I'm planning on using this recipe for steak but with Red Stag instead of Jack. You guys with awesome pallets, got any suggestions to make it better?
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Joined Jul 2008
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AbbyGabby
02-18-2013 at 06:29 PM.
02-18-2013 at 06:29 PM.
Quote from beanqueen :
http://www.cooks.com/rec/view/0,2...03,00.html

So I'm planning on using this recipe for steak but with Red Stag instead of Jack. You guys with awesome pallets, got any suggestions to make it better?
i'm gonna need you to overnight me a sample, so i can form a proper opinion and offer sound advice as to how it can be made better nod
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Joined Feb 2010
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beanqueen
02-18-2013 at 06:57 PM.
02-18-2013 at 06:57 PM.
Quote from AbbyGabby :
i'm gonna need you to overnight me a sample, so i can form a proper opinion and offer sound advice as to how it can be made better nod
I don't have the time to make it up twice, silly!
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Joined Dec 2007
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> bubble2 7,411 Posts
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chevvy
02-19-2013 at 04:14 AM.
02-19-2013 at 04:14 AM.
Quote from The Llama :
Why is airfare so farking expensive

Unions? Dontknow

Gov't regulations driving up operating costs? Dontknow
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Joined Dec 2007
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chevvy
02-19-2013 at 04:48 AM.
02-19-2013 at 04:48 AM.
I posted a story from this weekend in my thread.



Hide
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VorlonFrog
02-19-2013 at 06:01 AM.
02-19-2013 at 06:01 AM.
Quote from beanqueen :
http://www.cooks.com/rec/view/0,2...03,00.html

So I'm planning on using this recipe for steak but with Red Stag instead of Jack. You guys with awesome palates, got any suggestions to make it better?
That's a good marinade recipe. nod I've prepared similar marinades in an Asian/Thai style, using soy sauce and fish sauce (nam pla or noch mam) and chopped Thai peppers, and my friends loved it.

If you'd like to try making it better, use fresh crushed/chopped garlic instead of garlic powder, and puree' half of the green onions while chopping the other half. This infuses more/fresher flavor during the marinading process. Powdered spices are very convenient, but they're no substitute for fresh ingredients.
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Last edited by VorlonFrog February 19, 2013 at 06:09 AM.
Joined Feb 2010
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beanqueen
02-19-2013 at 06:12 AM.
02-19-2013 at 06:12 AM.
Quote from VorlonFrog :
That's a good marinade recipe. nod I've prepared similar marinades in an Asian/Thai style, using soy sauce and fish sauce (nam pla or noch mam) and chopped Thai peppers, and my friends loved it.

If you'd like to try making it better, use fresh crushed/chopped garlic instead of garlic powder, and puree' half of the green onions while chopping the other half. This infuses more/fresher flavor during the marinading process. Powdered spices are very convenient, but they're no substitute for fresh ingredients.
Can I borrow your food processor? I only have knives at my disposal Sadwalk This is what happens when you grow up with mixers and processers (because my mom's a dietician/cook) and then find out exactly how much they cost a lot later...Yiiiiiiipe!

Do you think I should increase the sugar or maybe add honey to bring out the sweetness of the red stag or do you think the balance is good enough?
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Last edited by beanqueen February 19, 2013 at 06:14 AM.
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VorlonFrog
02-19-2013 at 06:21 AM.
02-19-2013 at 06:21 AM.
I'd leave the sugars/honey alone. Too much of them isn't good, and a quarter cup of dark brown sugar is plenty.

If you don't have the option of puree'ing the green onions, just chop half of them extremely finely, leaving the other half coarse chopped. For the garlic, if you have a chef's knife, use it to crush the garlic. Peel the garlic and remove the stem end. Place one or two cloves on the cutting board, and place the flat side of the chef's knife against the garlic. Then strike the top side of the knife with your fist, crushing the garlic. Finally, chop it. Crushing garlic brings out more flavor than simply chopping it.
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Joined Dec 2007
~~~~~VVILES~~~~~~
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Original Poster
vviles
02-19-2013 at 06:25 AM.
02-19-2013 at 06:25 AM.
Quote from VorlonFrog :
That's a good marinade recipe. nod I've prepared similar marinades in an Asian/Thai style, using soy sauce and fish sauce (nam pla or noch mam) and chopped Thai peppers, and my friends loved it.

If you'd like to try making it better, use fresh crushed/chopped garlic instead of garlic powder, and puree' half of the green onions while chopping the other half. This infuses more/fresher flavor during the marinading process. Powdered spices are very convenient, but they're no substitute for fresh ingredients.
I like the puerring some of the green onions idea nod
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Joined Jul 2008
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AbbyGabby
02-19-2013 at 06:28 AM.
02-19-2013 at 06:28 AM.


Google is kinda awesome. In a super creepy "outside your window" sorta way. Crylol
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