Red Mosquito

This is the first thing that popped up in my search:

https://www.google.com/amp/s/www.urband ... t&amp=true

cherry slices made of gummi

wease wrote:Got some salad left

You’ll have to bring your own meringue, tho.

Those are so gross

we're giving this a chance tonight..

Why

I'm very curious..

Filet mignon, baked potatoes, strawberries and cream

lennytheweedwhacker wrote:

Mickey wrote:

lennytheweedwhacker wrote:

Mickey wrote:

lennytheweedwhacker wrote:

Mickey wrote:

lennytheweedwhacker wrote:

Mickey wrote:

lennytheweedwhacker wrote:

Mickey wrote:

lennytheweedwhacker wrote:thank god

Right? Really saved the day for everyone.

i've been a nervous wreck waiting to see what he would do to you

My gut wants to say that he'd ask me to f*ck his wife but maybe that was last week's thing.

maybe he wants a threesome now?

I feel like John has moved on from the whole wife thing entirely.

time to make my move on laura then

You used to be "knuckles_of_frisco" didn't you.

no i was jim

Whatever happened to Deanna? Did Reid try to date her too?

i think they just cybered...she was on the fuge for awhile, but no clue now

she was murdered by darrin. he's likely wearing her skin now.

salad

Buffalo wings

Anthony Bourdain’s perfect roast chicken
Everyone needs to know how to roast a chicken, with obligatory crispy skin and moist tender meat

ANTHONY BOURDAIN’S ROAST CHICKEN

Ingredients

1 best-quality chicken (about 1 kg), preferably organic
Sea salt to taste
Crushed black peppercorns to taste
4 tbsp unsalted butter
10 sprigs fresh thyme
1 fresh bay leaf
Half a lemon, cut into 4 wedges
1 cup dry white wine
Juice of 1 lemon (about 2 tbsp)
1½ cups chicken stock
¼ cup finely chopped fresh parsley
Freshly ground black pepper to taste

Method

Preheat an oven to 230 degrees Celsius.

Rub the bird inside and out with salt and crushed peppercorns. Stuff a half tablespoon knob of butter under the skin of each side of the breast skin, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken’s cavity.

Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken’s legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher’s twine if you know how, but this is much simpler.)

Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon.


Reduce the oven’s heat to 150 degrees Celsius and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.

Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with the wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half.

Stir in the stock with a wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
Serve the chicken, half of the breast plus a drum stick or a thigh per person, with
the sauce ladled over.

Gonna smoke some baby backs and have fried squash/ zucchini with them.

flank steak in the sous vide, then seared on the grill.

Also gonna grill some peaches for dessert

Nightmares

https://www.budgetbytes.com/spicy-seafo ... iner-30492

This but with fresh seafood.

Didn't use that recipe, or any recipe really. Looked at a few for inspiration and did my own thing.

Cooked a pound of scallops and 20 large shrimp in a frying pan with a little olive oil, seasoned with salt and pepper. Once done I set them aside.

Put a little more olive oil down in the pan and cooked up some diced onion (like half a yellow onion) and some fresh garlic (4 big cloves, diced). Let that cook up for a minute or two until it smelled delicious, then added a 28oz can of whole peeled san marzano tomatoes, liquid and all, to the pan. Seasoned it all with salt and pepper, red pepper flakes, and italian seasoning. Added a cup or so of water and the cooked seafood, along with a bag of cooked crab meat (real, not imitation) and let it simmer on low for like half an hour until it was nice and thick. Served over fettuccine pasta. It was fucking delicious and I have plenty of leftovers.

cutuphalfdead wrote:Didn't use that recipe, or any recipe really. Looked at a few for inspiration and did my own thing.

Cooked a pound of scallops and 20 large shrimp in a frying pan with a little olive oil, seasoned with salt and pepper. Once done I set them aside.

Put a little more olive oil down in the pan and cooked up some diced onion (like half a yellow onion) and some fresh garlic (4 big cloves, diced). Let that cook up for a minute or two until it smelled delicious, then added a 28oz can of whole peeled san marzano tomatoes, liquid and all, to the pan. Seasoned it all with salt and pepper, red pepper flakes, and italian seasoning. Added a cup or so of water and the cooked seafood, along with a bag of cooked crab meat (real, not imitation) and let it simmer on low for like half an hour until it was nice and thick. Served over fettuccine pasta. It was fucking delicious and I have plenty of leftovers.

well done pete..once you use san marzanos you can't go back to anything else..

yeah i learned that lesson