Cooking souzed

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oettinger
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Re: Cooking souzed

Post by oettinger »

Oh no, oettinger cooked souzed again.
The first one of you to grab that slice of cheese from the wall can have it
Five gallons of beer? Interesting. And what was served for main course?
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booznik
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Re: Cooking souzed

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oettinger wrote:Oh no, oettinger cooked souzed again.
The first one of you to grab that slice of cheese from the wall can have it
Hey! Teachers! Leave them kids alone.

All in all, it's just another slice of cheese on the wall.

If you don't eat yer meat, you can't have any pudding. How can you
have any pudding if you don't eat yer meat?
Last edited by booznik on Sat Jul 26, 2014 5:23 pm, edited 1 time in total.
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Re: Cooking souzed

Post by oettinger »

^^^Yep
Meanwhile in Russia
Five gallons of beer? Interesting. And what was served for main course?
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Re: Cooking souzed

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oettinger wrote:^^^Yep
Meanwhile in Russia
Russia is dangerous. Beware of the animals.

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"Booznik. Smooth, classy and manatee-like." --Bur

"Oh, you've been reading your Sir Kenelm Digby, haven't you? Stick to the mead recipes, especially that of the Mayor of Moscovy. That shizz is SACK!!!" --Badfellow

"Now stop and DRINK! bastards." --mistah willies

"A stand alone place for booze is as essential for a home, as is a bed to sleep on." --Miklo

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Re: Cooking souzed

Post by Savage »

baking while drunk is the real trick because baking is a feeeking science, ya know,
like tears in rain

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Re: Cooking souzed

Post by mistah willies »

Savage wrote:baking while drunk is the real trick because baking is a feeeking science, ya know,

Dotta tells me so. I think she's into that there path of the food science. She recently found out about Julia Childs and Jacque Pernod or something or himself other


Me? i know grilling.





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Re: Cooking souzed

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mistah willies wrote:Me? i know grilling.

Animal flesh yessah gawdayam
This. Yes. I am a hairy grill-animal, trained by carnivores. Minimal marinades, sauces, or seasoning. With the right cooking techniques, you don't need it, although experimentation can be fun.

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"Booznik. Smooth, classy and manatee-like." --Bur

"Oh, you've been reading your Sir Kenelm Digby, haven't you? Stick to the mead recipes, especially that of the Mayor of Moscovy. That shizz is SACK!!!" --Badfellow

"Now stop and DRINK! bastards." --mistah willies

"A stand alone place for booze is as essential for a home, as is a bed to sleep on." --Miklo

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Re: Cooking souzed

Post by Patchez »

It's Girlltastic. Though you ought to get away from those briquettes and try lump charcoal. Basically pre burnt wood chunks. Seems to have a better smoky flavor to the meats.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter

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Bur
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Re: Cooking souzed

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Patchez wrote:It's Girlltastic. Though you ought to get away from those briquettes and try lump charcoal. Basically pre burnt wood chunks. Seems to have a better smoky flavor to the meats.
This man speaks wisdom.

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Re: Cooking souzed

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Pictures of perfection!

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Re: Cooking souzed

Post by oettinger »

Strange, when it comes to BBQ all men are chef suddenly. I myself think it`s utterly boring and too hot. At work I once had to work a big ass grill standing under some pavillon tent for nine straight hours. A pack of wolfes would have eaten me on the spot so smoking fatty I smelled. Couldn`t see the difference between pale and dark beers for hours

Yes, baking, every mistake is a big penalty. There is nothing to be rescued after that. Hat tip to you Lady Savage if you perfected this art being loaded
Five gallons of beer? Interesting. And what was served for main course?
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Re: Cooking souzed

Post by Palinka (RIP) »

On the few occasions that I am called upon to cook (and I'm not bad at it), I tend to emulate Mister Keith Floyd, as get soused whilst I am cooking (starting with a good buzz, of course).
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booznik
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Re: Cooking souzed

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Patchez wrote:It's Girlltastic. Though you ought to get away from those briquettes and try lump charcoal. Basically pre burnt wood chunks. Seems to have a better smoky flavor to the meats.
Sometimes use a smoker box with wet wood chips. The pans were completely designed for briquettes, but I may well look into whether lump charcoal will fit in there. Thanks for the tip.
"Booznik. Smooth, classy and manatee-like." --Bur

"Oh, you've been reading your Sir Kenelm Digby, haven't you? Stick to the mead recipes, especially that of the Mayor of Moscovy. That shizz is SACK!!!" --Badfellow

"Now stop and DRINK! bastards." --mistah willies

"A stand alone place for booze is as essential for a home, as is a bed to sleep on." --Miklo

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booznik
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Re: Cooking souzed

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oettinger wrote:...Strange, when it comes to BBQ all men are chef suddenly. I myself think it`s utterly boring and too hot. At work I once had to work a big ass grill standing under some pavillon tent for nine straight hours...
Well yes, big difference between a 20-30 minute grill session and 8 hours of hot, sweaty work. Two pans of charcoal can singe one's eyebrows pretty good in only 20 minutes. I wouldn't enjoy it for hours on end.
"Booznik. Smooth, classy and manatee-like." --Bur

"Oh, you've been reading your Sir Kenelm Digby, haven't you? Stick to the mead recipes, especially that of the Mayor of Moscovy. That shizz is SACK!!!" --Badfellow

"Now stop and DRINK! bastards." --mistah willies

"A stand alone place for booze is as essential for a home, as is a bed to sleep on." --Miklo

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Bur
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Re: Cooking souzed

Post by Bur »

Coaly > Pellets can we agree upon this simple fact thou?

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