I'm just too fucking lazy to lurk.

not a lot breh, they full membered me

(10-19-2011, 10:34 PM)The Ghost of EH Wrote: I'm just too fucking lazy to lurk.

Hi honey, you're home!

Hahaha! I'm not awake yet, still feelin' all warm & loving. You know that won't last.

(10-19-2011, 10:34 PM)The Ghost of EH Wrote: I'm just too fucking lazy to lurk.

Its going to take a lot more than that to jog my memory peon.

As far as I am concerned you are just more swill for the trough.

Whatcha cookin', Ghosteh? I like your food.

(10-20-2011, 06:46 PM)Cracker Wrote: Whatcha cookin', Ghosteh? I like your food.

Did you make any of my recipes? the pork loin perhaps?

What does it feel to be a "full" member, ESAD? does it come with free access to the bat cave? And by that I meant the fictional from the Gotham City fella, not the former law enforcement resident of Mock.

Yikes.

(10-20-2011, 09:30 PM)The Ghost of EH Wrote: Did you make any of my recipes? the pork loin perhaps?

I kinda made it. No cinnamon, of course. And I used a 1.5 lb pork tenderloin instead of the big roast. Even I can't eat that much pork. I think that is why my filling didn't stay in (I did cooked bacon, smoked gouda, and craisins because that was what I had in the house). The sauce was awesome (hot and sweet).

Next time I will butterfly the loin to stuff it then tie it up like a roulade.

Good recipe, thanks! I served it with mashed sweet potatoes (my favs). What do you typically serve it with? Just wondering for next time I make it...

I do the stuffing as following: a long cutting knife with a 12 to 14 inch long about 2 ¹⁄₂ inch wide blade. Right thru the center. once the whole thing inside the loin, I twist a bit to create more space. Then it is all about the shoving. I try not to put cheese too close to either end because it slips out while it cooks, and I use prunes because of the flavor but also because they are bigger and help keeping the stuffing inside. I always leave bacon to stuff the both sides at the end and block everything from falling out.

I do like it with mash potatoes. I throw all kinds of things in the mash potatoes and it tastes pretty freaking good. Like I put a lot of butter, black pepper, a raw egg, milk, Parmesan cheese and some fresh crushed garlic. Sometimes I even throw some fresh mozzarella or sour cream in it too and the kids love it.

Since I've been trying to cut on the carbs and adding greens to my intake, I've been making them with green beans and sliced portobello mushrooms.

Light olive oil, throw the beans and mushrooms in the pan, light black pepper, and after they soften up I add a bit of Beau Monde seasoning and some sea salt. It is pretty delicious.

Sometimes I add some sliced red peppers. I like the flavor of them roasted, but if you put too much of them it overtakes the whole thing flavorwise.


I'm glad you gave it a try. Food is my hobby, so when someone likes my original recipes it makes me feel good. I might even be persuaded to maintain a thread in this place, where I would commit to post at least one or two recipes per week, either my originals or my personal recommendations from international cuisine. Free of charge, of course.

But now that ESAD got full membershit I want one too.

Did I ever told you about "matambre"? That is some freaking good stuff.

(10-20-2011, 09:30 PM)The Ghost of EH Wrote: What does it feel to be a "full" member, ESAD? does it come with free access to the bat cave? And by that I meant the fictional from the Gotham City fella, not the former law enforcement resident of Mock.

Yikes.

It feels like shooting china white that last time, that last vein, in the groin...

That recipe sounds amazing. Im definitely going to have to try that!

Do you have anything for rotisserie? My kids got me one for Mothers Day,
and Ive used it a few times, but nothing too fancy...just used one
of those syringe things you shoot flavoring into the muscle of the bird.
Butter and garlic...basic stuff.

I love the idea about you posting recipes. People that love to cook
and love food always have the best ones!

My daughter makes mashed potatos that are of the richter scale for
fattening, but oh. my . god. are they delicious. Real potatoes of course,
thick slab bacon cut into bite size pieces (cooked), cheddar cheese
(but we play around with different kinds), chives, sour cream and a
shit ton of butter. Real butter, not margarine.

Where do you have recipes posted on Mock? Id love to go read that
thread and find something to try

should have a coocking sub-fora.

(10-20-2011, 11:46 PM)ESAD Wrote:

(10-20-2011, 09:30 PM)The Ghost of EH Wrote: What does it feel to be a "full" member, ESAD? does it come with free access to the bat cave? And by that I meant the fictional from the Gotham City fella, not the former law enforcement resident of Mock.

Yikes.

It feels like shooting china white that last time, that last vein, in the groin...

We should have a thread with a video of this...
I know I read it at least 5 times.
Good Lord.
*jagged breath*

(10-21-2011, 12:17 AM)ESAD Wrote: should have a coocking sub-fora.

Actually, there is one, you can see it here:

http://mockforums.net/thread-4210.html?highlight=ginger

(10-21-2011, 03:16 AM)cannongal Wrote:

(10-21-2011, 12:17 AM)ESAD Wrote: should have a coocking sub-fora.

Actually, there is one, you can see it here:

http://mockforums.net/thread-4210.html?highlight=ginger

thanks, LC, Duchess, can one of you sticky the thread. Easy access an all that lark. i like to cook it can be theraputic<---- sound spelling from a dyslexic LOL

(10-21-2011, 12:13 AM)imsuchawildflower Wrote: That recipe sounds amazing. Im definitely going to have to try that!

Do you have anything for rotisserie? My kids got me one for Mothers Day,
and Ive used it a few times, but nothing too fancy...just used one
of those syringe things you shoot flavoring into the muscle of the bird.
Butter and garlic...basic stuff.

I always have one or two in my sleeve. Give me an idea of your rotisserie dimensions and I will come up with something good for you to try.

(10-21-2011, 12:13 AM)imsuchawildflower Wrote: I love the idea about you posting recipes. People that love to cook
and love food always have the best ones!

True. Most of my stuff comes from taking bits and pieces of my memory from grandma's cooking and sometimes from things I've tasted while traveling that caught my attention. Regardless, most of the stuff I post about is original. No copy/paste shite here.

(10-21-2011, 12:13 AM)imsuchawildflower Wrote: My daughter makes mashed potatos that are of the richter scale for
fattening, but oh. my . god. are they delicious. Real potatoes of course,
thick slab bacon cut into bite size pieces (cooked), cheddar cheese
(but we play around with different kinds), chives, sour cream and a
shit ton of butter. Real butter, not margarine.

Real potatoes, real butter and whole milk in the only acceptable way to make mashed potatoes you can be proud of. One day my wife brought a box of that junk they sale at the store to make mashed potatoes and she spent the next three months doing dentist appointments twice a week. I had to draw the line somewhere.

(10-21-2011, 12:13 AM)imsuchawildflower Wrote: Where do you have recipes posted on Mock? Id love to go read that
thread and find something to try

Can't share my culinary glory with those people. Sorry.

You fuckers killed Ghostehhhhhh!

OMG...

http://youtu.be/mM0-ZU8njdo