No thanks. That might cut down in the time I can spend bemusing the likes of you. It just wouldn't be worth it. Ha ha ha!

Just ate some chicken from the Ronco rotiserie grill and 3 packs of alfredo fettucini

How's your weight and cholesterol doing?

Betta den yo' mom'z, nigga!

Does getting fucked in the ass by a tranny help you lose weight?

I cooked a vegetarian lasagna. It turned out pretty well.

Do you get a crispy skin on that chicken with the Ronco rotisserie?

Yes. It's kinda dry-ish outside but juicy inside.

Take your whole chicken, salt the skin liberally (pepper, too, if you like), and put it in the refrigerator, uncovered, overnight. (Or you could hang the chicken and turn a fan on it for about four hours.) The salt will dehydrate the skin, which is the key to achieving the must-desired crispiness. Pat it dry one last time with a clean kitchen towel, and throw into the rotisserie cooker.

Give it a try that way, Alex, and report back on your findings. If all goes well you will upload a picture of something that doesn't look completely revolting, for once.

You might also put some quartered taters in the bottom of that cooker, to roast along with the chicken. The drippings will make them mighty tasty.

I will give it a try next time I will use the Ronco. I use it 1-2 times every 2 weeks or so. I have a shitload of photos of the frozen foods, but I don't feel like writing the reviews.

Thoroughly dry the skin of that chicken before you roast, and you are in for a real treat for sure. The drier, the better.

For extra flavor, stuff an onion and some cloves of garlic up into the cavity of the chicken before you roast.

Will sure do next time I will roast it and will post pics.

Alex, you have at least one fan of those reviews. I hope you get your inspiration back.

Thanks. I am really down right now because I think that I will have to take remedial algebra class once again, for the 5th time, and this sets back me once again on my quest of getting my 4-year degree. So I am pretty much sitting and waiting for the results while watching DirtyDirector movies and sketching enema nozzles and anal lube syringes.

How many years have you put into getting your 4-year degree?

I got bored last night, and in lieu of just busting out a sandwich, I diced up some Yukon Golds, red onion, brown sugar ham, hard salami, sharp cheddar and a tiny bit of minced garlic Fried it up in a little olive oil and dashed it with some of this shizzz:




Turned out tastier than I thought.

I have some of that stuff as well. And I always forget I have it till too late...

It's great. Everything I've bought from Penzeys has been stellar. Mural Of Flavor is insanely good for chicken and chops. The shallot salt goes great on veggies, and the Chicago Steak has a nice, smokey flavor going for it.

Same here, I hit up the store whenever I am in Buffalo. Another favorite is their "spicy curry powder".

I'd like to make this. Behold...The Breakfast Salad!!!!!!!

http://www.thekitchn.com/behold-the-breakfast-salad-5-refreshing-recipes--164747

He's put at least four years into Dirty Director, so I'd say nine.

How the hell is a Russian Jew bad at math?

At five tries, you should just hire a tutor.

Do you have to complete any college level math classes after the algebra?

How many credits away from a 4 year degree?

i imagine it would be tough to learn to count when you grow up with both hands in your ass.

One hand should have been occupied with an enema, so that's sketchy.

I am just not good at graphing, quadrants and the gaynomials shit. After algebra I only have the Business Modeling math. And I have about 18 or so credits away from the degree. Math and foreign languages as well as art history are the most hated courses for me. I kinda failed Spanish, French, Italian and Chinese foreign language courses, so I will take Russian as a foreign languages course, there is no way that I can fail this one.

I used my families recipe to make braciole. Sauce all made fresh as well. The braciole (pounded down flank steak) was stuffed this time with thick chunks of 20 month aged parmigiano-reggiano cheese.

Slowly cooked in a simple sauce of many herbs, yellow bell pepper, mushrooms, onion, garlic and one lil italian sausage out of it's casing to punch it with a bigger robust flavor.

Vic invited a friend from work over who happened to be on a juice fast that we didn't know about. Well, Blake broke his fast as soon as he walked in and smelled the aroma and said it was well worth it. Poor guy was starving.

fine..have it your way...
five fingers and two webbed feet obviously didn't get him through cc math. fair?.

and you'd think he'd being working towards a fluid engineering degree based on his proclivity, yes?.

vic and blake huh?. is this a story out of the new script for 90210-2 or does your cooking attract douchebags?.

I know nothing of what you're speaking, sir. So hush your mouth.

Fluid bodies and their dynamics. It's obvious, Lou.
The remade 90210 is about as retarded as the original one. It's about the name, Gene therapy.

Always prefered a pork braciole, but ditch the shrooms and the douches, and I'd be down.

What kind of pasta you use for this? Braciole around here always went with big fat ziti. Meat sauce for twists, meat balls or sausage w/spaghetti, shrimp or clams w/linguini.

Tomatillo chicken enchiladas.

No pasta this time. Just salad with two braciole and lots of the sauce that thickened as it cooked slowly. Mmmm

hey i was being nice... i skipped the pounded meat and aged cheese references and went after the dudes in your life.

whatevs... your bracioles sound delicious. thanks for sharing.

I uploaded a video of how my Ronco works:

http://www.amazon.com/Ronco-Inventions-S...nDateDescending

Thing sounds noisy.

It does it sometimes at a random. I think it has to do with the center weight distribution and the alignment of the drive sprockets to the gears of the spit.

I passed the remedial algebra with the grade C, just found out that the grade has been uploaded couple of hours ago into web system. So now I pretty much have to concentrate on Business Modeling, but I think it will be easy because as some coursemate from another course told me that the instructor allows you to bring 5 sheets of notes to exams.

No, I made food. Ig gwas a lamb leg sous vide in a water bathe at 136° for 18.3 hourws. Then, to make it right I ummm. I putted it in an over at 500° for 10 minutes and it was savory/tasty/good.

^7776H No, ^^^^^ And with roasted potatoes!

No< I have a forgund. Fore Tune. It was from. a cookie. from. a . week. or .two back. It says exactly this:

(I CAN DO THIS!!) <--- "It didn't say that, i just mean I can type this all good!"

It says:

CHERISH HOME AND FAMILY
AS A SPECIAL TREASURE
15 29 36 39 48 50

Alright tough guys, let's talk burgers. I'd like to think I make a pretty tasty patty, but I'd like to know what some of you fucks do with your MEAT SEASONINZ. I'm not talking toppings or bread or any of that bullshit. I just wanna' know how you season YER MEAT.

Post the meat.

I'll go first

-1 pound ground chuck
-1/2 pound ground sirloin
-garlic powder
-Durkee Steak Dust

That's mah' burger. Anyone got a recipe I can try?

funny, i am just putting 200g of ground beef on the skillet. I buy this shit from the hppie store just labeled "mexican spice".

I'm mixing it up with brown rice and sriracha. Post-post-workout meal.

That sriracha' shit is too hot for my weak pallate.

Lots of garlic powder and pepper. And God help me, a packet of dried onion soup mix. Something about it makes it moist as fuck.

The SO got little single pre made graham cracker pie crusts, put strawberry- banana yogurt in them and a little canned whip cream on top. Really attractive looking and darned tasty.

That reads like a guide to hobby chemistry so far.
Granulated and dried or powdered garlic and onions if the fresh stuff is so much better. Nah.
Some obscure seasonings probably pumped with monosodium glutamate and other artificial nonsense. No.
Cooking actual food with actual ingredients would be a possibility. Or Raven Alexis for real.

this is a recipe i came up with for meatballs but im sure itll taste just as great as burger meat:
-pound of ground beef
-garlic powder
-italian seasoning
-salt(not too much)
-and pour in some boars head sandwich dressing
-enjoy

Organic meat handled as little as possible. Formed quickly into shape. Cracked black pepper. Cooked on a grill over high heat. Sea salt on one side immediately after putting it on the grill. 5 minutes. Flip. Don't press. Cook for 3 minutes. Put some salty blue cheese on top- Cabrales or Papillion. Close the lid for a minute to melt the cheese.

Top with caramelized onions and perhaps some honey mustard. That is all

80% lean, quality ground beef or bison. No mixing in Lipton soup mix or breadcrumbs or onions or anything. You're having a hamburger, not meatloaf. I put a little bit of olive oil on the outside of the patty just so the seasoning will adhere and then I'll season it with just salt & pepper. Sometimes garlic salt, but that's it. Then grilled over high heat on my charcoal grill. I always put cheese on my burger, generally either cheddar or pepper-jack, but sometimes swiss.

I actually just got done eating a burger that I cooked in my sous-vide machine. Vacuum sealed in a bag with just salt & pepper, then cooked in the water oven at 130° for 2+ hours. Then I unpacked it and seared it in a cast iron skillet for about a minute per side. I only cooked it this way because I have these frozen patties that are enormous and they fall apart if you let them thaw out. They're 9.5oz. American Wagyu patties. With this technique I can vacuum seal them while they're still frozen so the patty stays together. It's an odd way of cooking hamburger though. The meat inside stays perfectly medium-rare all the way through except for the seared part outside.

Pepper , sea salt, garlic powder, and while it's frying or grilling I dash it with Worchestishire sauce ! Don't know if I spelled that right but u get the drift.