Why are you going to send a link to Cheney Valrod? Don't bother, GTech and Will Spencer have that handled, they are agents of the RNC and they know I hate their asses already!
I believe one of the voices in his head once said he was from Lebanon. I'm sure he would appreciate some good baklava
It's a shame he has Robert Plant as his avatar...Led Zeppelin is actually cool, compared to anthony's opinion
Wow, what a cultured Redneck you are GTech! Yeah, I'm sure Robert Plant would love a cool operator of a Republican Nazi forum like you Valrod! LOL man!
Damn, AnthonyCEA! You know there are medications out there that can help, right? Risperidone (Risperdol), clozapine (Clozaril), quetiapine (Seroquel), ziprasidone (Geodon) and olanzapine (Zyprexa). Get some help man!
I'm sure he would. His song's lyric's though unintelligable as they are, are way more understandable than your incoherent logic.
You Republican lunatics make Nintendo look like a normal person! Even after being disgraced and voted into oblivion by the American people you nuts still think you're winning! Thanks for putting your lunacy in the record for the entire world to see, we appreciate it tremendously!
is everybody that post in politics/religion 2 years old? Why does every thread have to end with name calling?
I'm sure Putin is shaking in his shoes GTech! I thought you were talking about this since we are in a food thread.
GTech, yes the recipe, please!!! And north, I selected smoked applewood bacon for that concept I wrote you about. It is part of my strategy also for introducing a breakfast day part. How are you using it with the bourgignonne? That's about as good as it gets.
Wow. A new record in thread-jacking, surely? Thread topic is French pork soup and racism -- degenerates into Repulican / Democrat name calling and moves onto reports that Israel is ready to nuke Iran. And now I'm hungry again ...
Yep, I love it...cool that you smoke, too. I also cold smoke salmon with it - though usually I toss in a smaller proportion of hickory. I like the sweetness of apple, with just a hint of sharpness/deep "smoke" character of the hickory. Especially at this time of year, smoking is such a pleasure...rabbit sausage, duck...whatever...I even will do it with lobster...when someone else is buying!
Cool! I just dice it and serve it as garnish. The bourgignonne works for several hours, I just finish by tossing the bacon, parsley, and a bit of fleur de sel on top. I don't normally crisp bacon, preferring to keep as much of the sweetness of the applewood intact by staying this-side of caramelization, but with the bourgignonne, I like the crunch of the bacon (and surprising crunch of the fleur de sel) against the fall-apart tender meat and veggies.