Are there any bad salads? I think I love any I can think of...
Wedge
Macaroni
Corn
Chicken
Caesar
Potato
Taco
Pasta
Cobb
Black & bleu
Greek
Kani (Japanese crab salad)
Olive Garden house salad
Egg
Green papaya
Waldorf
Southwest chicken
Mmmm....salads. Shit I love.
Shit we love:
Moderators: Oggar, Badfellow, Mr Boozificator, Artful Drunktective, mistah willies, NYDingbat, oettinger, Judge
- Artful Drunktective
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Re: Shit we love:
Okole maluna!
Re: Shit we love:
What about garden salad? Isn't that the last true salad? No meat, just vegetables.
- Artful Drunktective
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Re: Shit we love:
^ ^ ^ Love garden salads. With ranch dressing. Another main salad that's missing from the list is tuna but that's mainly because it has to be good quality tuna like albacore or it's kinda like cat food.
Okole maluna!
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Re: Shit we love:
I make a decent five bean salad. Green, wax, kidney, navy and garbonzo beans.
- Badfellow
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Re: Shit we love:
Caesar salad with grilled chicken breast, and please don’t skimp on the garlic and parmesan.
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- Badfellow
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Re: Shit we love:
Can’t forget the anchovies.
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- Artful Drunktective
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- Artful Drunktective
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Re: Shit we love:
To you anchovy guys...so I know that the Caesar dressing has anchovy bits in it and I love the dressing, but I have never had actual anchovies in the salad. I would give it a try but usually not anchovies biggest fan.
Okole maluna!
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Re: Shit we love:
And now a brief FAQ regarding anchovies.
What are anchovies?
They’re a fish, dumbass. There are more than 140 species placed over 17 genera. The European anchovy is by far the most significant commercially.
Why do anchovies have such a strong flavor?
This is generally due to the more popular process of salt curing. After 10 months curing in salt pack and it’s own pungent oils, the anchovy fillets take on a characteristic brownish or deep gray color and "ripened", salty flavor.
What the fuck is a white anchovy anyway and why should I care?
Same fish, just preserved by a different process. The fresh fillets are only lightly salted before being immersed in an oil and vinegar based brine. Some even include the addition of white wine which further enhances the flavor. These type of fillets are popular small food in Spain and Italy where they are know as boquerone and alici respectively. They are more mildly flavored than their cured counterparts yet still quite tasty.
What are anchovies?
They’re a fish, dumbass. There are more than 140 species placed over 17 genera. The European anchovy is by far the most significant commercially.
Why do anchovies have such a strong flavor?
This is generally due to the more popular process of salt curing. After 10 months curing in salt pack and it’s own pungent oils, the anchovy fillets take on a characteristic brownish or deep gray color and "ripened", salty flavor.
What the fuck is a white anchovy anyway and why should I care?
Same fish, just preserved by a different process. The fresh fillets are only lightly salted before being immersed in an oil and vinegar based brine. Some even include the addition of white wine which further enhances the flavor. These type of fillets are popular small food in Spain and Italy where they are know as boquerone and alici respectively. They are more mildly flavored than their cured counterparts yet still quite tasty.
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- Artful Drunktective
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- benitobeast69
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Re: Shit we love:
to be honest I love salad with just really good olive oil and vinegar. bit of good bread to mop up after
especially with some bucatini all'Amatriciana like I made tonight.
also yeah bring on the Parmigiano...or maybe even better the Pecorino Romano.
and of course...the fucking vino.
especially with some bucatini all'Amatriciana like I made tonight.
also yeah bring on the Parmigiano...or maybe even better the Pecorino Romano.
and of course...the fucking vino.
Hangover cure: Rigorous sex, hydration, hot bath, then "go up for half an hour in an open aeroplane." - Kinglsey Amis
Re: Shit we love:
Getting YouTube ads in foreign languages. Someone done fucked up the code somewhere. Yer fiyaed.
Don't worry. We're in no hurry.