Boldering Forums

by **600#gorilla** » Mon Apr 30, 2012 8:58 pm

sevruga?

by **slim** » Thu May 10, 2012 8:08 am

You're welcome.

by **Tronic** » Thu May 24, 2012 12:34 am

by **pmahnn** » Sun Jun 17, 2012 11:32 am

by **VTP** » Sun Jun 24, 2012 3:38 pm

ive done that. but it was a suckling pig stuffed with andoille (sp?) sausage. delicious, crispy skin, so good.

by **600#gorilla** » Sun Jun 24, 2012 7:28 pm

by **Tronic** » Mon Jun 25, 2012 10:48 pm

by **slim** » Fri Jul 06, 2012 1:10 pm

by **pmahnn** » Sat Jul 07, 2012 8:45 am

Swiss chard (from my hydroponic garden), shaved garlic, olive oil, smoked paprika, crushed red pepper, salt.

by **toivo** » Sun Jul 08, 2012 4:58 pm

The chards have a nice stalk on them, compared to spinach.

by **Tronic** » Thu Jul 12, 2012 12:02 am

by **slim** » Thu Jul 12, 2012 8:11 pm

While the above looks delicious I would try an assemble in a manner more conducive to consumption.

by **toivo** » Thu Jul 12, 2012 11:03 pm

in lieu of a sensible assembly, i would squeeze it, then eat.

by **slim** » Mon Aug 20, 2012 9:16 am

by **Tronic** » Mon Aug 20, 2012 2:18 pm

I'm OK with this. Yes.

by **Lox** » Mon Aug 20, 2012 8:59 pm

Lack of waffle cone DAB.

by **Tronic** » Mon Aug 20, 2012 10:48 pm

That is a valid point. I suggest a cracklin cone.

by **ScreamingMedic** » Tue Aug 21, 2012 3:34 pm

figure out a way to serve it twisty cone style and you can call it the meat spin

also, this:

by **KIX** » Fri Aug 24, 2012 8:09 pm

summer does meat and potatoes.

FOOD