Results 121 to 160 of 238
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08-25-2016, 04:05 PM #121
Disclaimer-BG is presenting fictitious opinions and does in no way encourage nor condone the use of any illegal substances.
The information discussed is strictly for entertainment purposes only.
Everything was impossible until somebody did it!
I've got 99 problems......but my squat/dead ain't one !!
It doesnt matter how good looking she is, some where, some one is tired of her shit.
Light travels faster then sound. This is why some people appear bright until you hear them speak.
Great place to start researching ! http://forums.steroid.com/anabolic-s...-database.html
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08-25-2016, 05:22 PM #122
Yeah the term blacken is a type of seasoning. Let me find a pic of what I use.
Blacken is kinda a Cajun seasoning.
And u can drop a few drops oil on the fish then season to help stick the seasoning. And then oil in the pan to start. Make sure oil is almost hot before sticking fish in. Will help it not stick to pan.
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08-25-2016, 05:23 PM #123
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08-25-2016, 09:25 PM #124Originally Posted by Sfla80
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08-26-2016, 07:14 AM #125
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Got some good ideas Sfla - thx my man
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08-26-2016, 06:07 PM #127Banned
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Unless my mind is failing again - think I went to Chef Paul's restaurant in New Orleans 20 years ago.
The reduction that he put on the filet mignon still haunts me and my friend to this day - INSANE!
BTW, headed to New Orlean's in 1 week - let the eating & drinking begin!
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08-26-2016, 06:12 PM #128Originally Posted by Proximal
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08-26-2016, 06:18 PM #129Banned
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08-26-2016, 06:39 PM #130
Lol I've never eaten at his places yet.
My brother lived in new Orleans for 20 years. Need to head back there with him on day and get the proper tour.
And RC is right. For a minute thought my plane would be canceled Sunday cause of the storm now it looks like it will miss us and wrap back around and hit LA....which they def don't need now
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08-26-2016, 06:58 PM #131Banned
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08-26-2016, 10:55 PM #132
Oh man, tried a redneck variation of this today. Marinated some chicken breasts in scuppernong wine, lime juice, and water overnight. Steamed the chicken with some broccoli, cauliflower, carrots, and bok choy. Started to add some Napa cabbage but was afraid it would kill it?.
Came out really good. Just added a couple of blasts of watered down low sodium soy sauce.
Thanks for this thread, everyone!There are 3 loves in my life: my wife, my English mastiffs, and my weightlifting....Man, my wife gets really pissed when I get the 3 confused...
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08-31-2016, 05:09 PM #133
Spinach pesto and provolone stuffed chicken breats. Italian bread crumb crust.
Pretty simple process. This was a first for me.
Pesto you can make or buy...if u buy most likely not spinach though.
Pesto (very rough measurements sorry I don't measure)
4 cloves garlic
(first thing in blender, mince it up)
Everything else can go in all at once after garlic. Just depends how much u make u might need to blend up then add more and then continue to blend.
1-2cups basil
2 bunches curly parsley
1 bag spinach
Salt
Pepper
TOASTED ALMONDS (you can use any nut u want. Just make sure u toast them...makes a huge difference)
.5 cup parm cheese.
Evoo amount depends how thick u want the pesto.
Stick in fridge for a few before stuffing chicken.
These pics should explain the rest.
I bought Italian crumbs.
Used left over pesto to make pasta.
Also ball of cheese was a treat for the wife and I. Burrata cheese. If u haven't tried and like fresh mozzarella....this is a must have.
Any questions feel free.
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08-31-2016, 07:04 PM #134
Damn man...nice!!!!
Ok so is it me or is the light purple???
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08-31-2016, 07:06 PM #135
Regular chicken breast sfla??? Those looked like they got stuffed pretty good
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09-01-2016, 04:04 AM #136
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09-01-2016, 06:00 AM #137
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09-12-2016, 07:50 PM #138
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11-03-2016, 08:26 PM #139
Sorry guys been awhile. Lost track of this thread
Haven't been cooking at home since my.move. but still working.
;but here are some highlights from work tonight
Pistachio crusted scallops with kale and fennel salad and citrus emulsion
Peppercorn crusted ahi tuna , braised endive, and a beurre Rouge.
Rosemary encrusted lamb chops , wild mushrooms risotto and black berry gastrique
Ancho Chile coffee rubbed 30 day dry aged sirloin, goat cheese polenta cake , Sautee spinach, and red eye aujus
Chocolate molten cake , toasted coconut ice cream, port cherry reduction.
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11-04-2016, 10:37 AM #140
damn son, those dishes look amazing!!!
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11-04-2016, 03:57 PM #141
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11-04-2016, 04:16 PM #142
Absolutely amazing bruh
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11-04-2016, 04:41 PM #143
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11-04-2016, 04:43 PM #144
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11-04-2016, 06:31 PM #145
Lmao thanks guys.
Really wish I stayed on top of those thread. But seriously have only cooked at home twice in 3 weeks.
Inlaws do all the cooking here.
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11-04-2016, 06:35 PM #146
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11-04-2016, 06:46 PM #147
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01-25-2017, 07:51 PM #148
Bump
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01-25-2017, 07:53 PM #149
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01-25-2017, 07:54 PM #150
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01-25-2017, 08:33 PM #151
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01-26-2017, 06:36 AM #152
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01-26-2017, 09:45 AM #153
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01-26-2017, 09:45 AM #154
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01-26-2017, 09:46 AM #155
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01-26-2017, 09:47 AM #156
Menu tonight, guys night!
Grilled whole venison tenderloin and backstrap
Boudin
Smoked jalapeño and cheddar venison sausage
Grilled asparagus
Lil rice
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01-26-2017, 09:40 PM #157
Rc making look like an amateur man. Great looking food and menu sounds amazing!!
I'll back into this thread soon guys. Sorry it's been so long
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01-27-2017, 02:17 AM #158
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01-27-2017, 02:21 AM #159"ARs Pork Eating Crusader"
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01-30-2017, 06:55 PM #160
Ok so this was something simple tonight. Easy to prepare, simple ingredients and with a little adjustment ton of flavor.
Easy grilled salmon and red grouper
Simple season and grill
Side is haricot vert ( green beans)
Sautéed in evoo
Deglaze with white wine
Had cherry tomatoes
Zimmer let wine reduce
Add toasted almonds
Sauce for salmon.
Evoo
Slithered garlic (can use chopped)
Sliced sweet onion
Chopped tomato
Chopped basil
White wine
S&P
Lemon juice
Sautéed everything together and reduce .
Forgot to take a pic finished lol I was hungry
Something simple to get this thread going . Quick easy and healthy.
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