Now hear this. - TTLG Forums

Tocky on 9/2/2005 at 04:56

Quote Posted by PigLick

wtf? I'm sure that wasnt me.

Heh. Trust me, if more than 2 people tell you that you did something then you did it. I don't care if it was telling a group of bible thumpers to follow you to learn the most direct path to hell or or refusing to come down from one of the lions on Trafalgar until the bobby takes your picture.

Lay off the sauce a bit. You may want to remember some of it.

Aerothorn on 10/2/2005 at 05:20

I'm gonna show this to my cooking-obsessed friend at school. Though I won't do it AT school, since Bess blocked TTLG (STUPID BITCH!).

Also, I read that while listening to David Bowie in Portugese. Oh, how confused I am.

Also, you're going to hell for eating pork. Heathen.

Renzatic on 10/2/2005 at 05:52

I dunno about this one, but those kebob wrap looking things Carini posted a link to look about damn delicious.

Turtle on 13/2/2005 at 22:11

I am making this tonight.
If it sucks, I'm coming to your house to eat whatever's in your belly.
You may want to give me your phone number in case I have any questions.
[edit] Should I be chopping my sage up, or am I just rubbing whole leaves on the meat to make it fuzzy?

ToolHead on 14/2/2005 at 00:15

We have a winner!

I´ve made this dish twice now. The first time because I needed to know if it would turn out to be even half as good as it sounded.

The second time because it did. And then some. It won my girlfriend over to the Pork Side. Quite an achievement.

GBM: :thumb:

P.S. Turtle -
I chopped up the sage and rubbed it in. Worked just fine.

SubJeff on 14/2/2005 at 00:25

Quote:

won my girlfriend over to the Pork Side

Always a good thing, no?

Turtle on 14/2/2005 at 00:41

Quote Posted by ToolHead

:
P.S. Turtle -
I chopped up the sage and rubbed it in. Worked just fine.

As did I, but I fear my potatoes aren't turning out very well.
They're all crumbly in the oil.
:(

D'Juhn Keep on 14/2/2005 at 01:00

GBM, I marinated a steak in garlic, pepper, salt and vinegar but it came out a bit garlicy. Should I cut down on the garlic or get rid?

Advise me on marination plz :)

PigLick on 14/2/2005 at 01:09

You need something to counteract the heat of the garlic.

SubJeff on 14/2/2005 at 01:19

Cut down I say. Or add some sugar. Sugar is the forgotten spice. Not too much mind, but it compliments hot chilli and salty salt well.