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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-04-2013, 10:55 PM | #16 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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The wife said no.
It's kind of funny. Earlier she was begging the docs to put her under the knife to cut the damn thing out...yet she won't eat the fishy peanut butter glop. Some people make no sense at all.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-04-2013, 10:56 PM | #17 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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toll ja.
Although I prefer JIF and the small (two layer) sardines.
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01-04-2013, 11:01 PM | #18 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Now I'm wondering what PB and kidney stone would be like.
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01-04-2013, 11:12 PM | #21 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Swap out the sardine for some anchovy add a little acid to balance it, toss it in the blender and you've got a tasty satay sauce.
Sent from my SGH-i917 using Board Express
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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01-04-2013, 11:36 PM | #22 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
As for Satay, I didn't mention it, I figured peoples brains could start engaging without too much prodding from me. I figured the Kung Pao reference alone should open peoples minds enough to at least get the analytical food thought processes engaged. As a matter of fact, as food scientists realized the power of foods with umami flavor (everything people crave, basically), they isolated the compound, Monosodium Glutamate, and it started appearing in everything. Some folks claim to have issues with it, yet they eat foods that have naturally occurring glutamates in it every day. Sometimes nature wins, I guess. For lunch today I took some Italian bread, I made a quick and dirty lunch (I have had little time to make food lately) and spread a thin layer of butter on it, then sprinkled on some Garlic Powder, Parsley and Basil, then topped with fresh grated Parmesan and popped that into the broiler for a few minutes to brown the top and melt the cheese. Then I took some homemade Marinara from the freezer, thawed it out in the microwave and then warmed it up, and when the bread was ready just spread a nice layer of sauce over the top. It was the best damn thing I have tasted for about a week or so, and is a simple, quick go-to snack that I really should do more often. Maybe it's not the most healthy though...what with the extreme amount of glutamates in the tomatoes and parmesan.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-05-2013, 07:41 AM | #23 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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My Mom would slap me to last Phriday if she knew I was hanging with you!
Real certiPhied Pharkanaut sh!t right there Biggster!
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01-05-2013, 08:26 AM | #24 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Wait. What? What thread did I start?!?
The idea is entirely plausible and well worth trying I think. Biggles comes through with the goods again!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-05-2013, 11:14 AM | #25 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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I dunno, this whole thread seems kinda fishy...
C'mon farkers. 24 posts before me and nobody could hit that softball?!?!?
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01-05-2013, 11:31 AM | #26 | |
On the road to being a farker
Join Date: 06-30-10
Location: Olney, MD
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Quote:
Right, I would like to see the sardine/pb sprinkled with some Accent. (no I don't care to try this myself)
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01-05-2013, 11:42 AM | #27 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Can you envision the responses you have received if you posted this as a question:
"Can I mix Sardines and PeaNut Butter ?" It would have been 100% "Are you crazy or something...." But, you did it and then posted the results. My hat is off to you! Am I gonna do it--No. But, there is a lot of other good flavor info in your discussion that I will put in my tiny little memory bank for future use. Well Done--Thanks TIM
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01-05-2013, 11:49 AM | #28 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I just threw up in my mouth a little bit reading that.
I do appreciate your dedication to research though. I'm sure everyone's cats are gonna love that stuff.
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01-05-2013, 11:51 AM | #29 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That was the intention. Not to make "Peanut Butter and Sardines" as the next big food rage, but to open peoples minds to the worlds of possibilities of "working flavors together" to improve their cooking skills. Even things they might not normally think to combine, yet could take things to a much higher level if they did.
Then again, most likely everyone will just forget all this! MYself included.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-05-2013, 12:41 PM | #30 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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FARK YES!!! I would hit it, as a kid I used to have PB and tuna fish sandwiches with home canned tuna.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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