Cooking with Maintankadin

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Re: Cooking with Maintankadin

Postby Ruex » Fri Jun 04, 2010 10:36 am

Don't worry. Free Domicile.
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Re: Cooking with Maintankadin

Postby cds4850 » Fri Jun 04, 2010 10:39 am

Ruex wrote:SANDWICH! The word is Sandwich. SAND----WICH!

Nothing is worse than hearing someone order "eXpresso." Holy shit, that "word" makes me want to punch a baby.

Of course, those people are "expecially" annoying to me anyway. Let me "axe" you guys, am I the only one bothered by this verbal diarrhea? "Irregardless", this paragraph I have just written makes me sick to my stomach.

EDIT: forgot one more - "lye-berry"
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Re: Cooking with Maintankadin

Postby Arcand » Fri Jun 04, 2010 10:42 am

cds4850 wrote:EDIT: forgot one more - "lye-berry"


Febuary. :D
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Re: Cooking with Maintankadin

Postby cds4850 » Fri Jun 04, 2010 10:44 am

<cringe>
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Re: Cooking with Maintankadin

Postby Nikachelle » Fri Jun 04, 2010 10:45 am

cds4850 wrote:
Ruex wrote:SANDWICH! The word is Sandwich. SAND----WICH!

Nothing is worse than hearing someone order "eXpresso." Holy shit, that "word" makes me want to punch a baby.

Of course, those people are "expecially" annoying to me anyway. Let me "axe" you guys, am I the only one bothered by this verbal diarrhea? "Irregardless", this paragraph I have just written makes me sick to my stomach.

EDIT: forgot one more - "lye-berry"

Oh god. I'm so with you.
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Re: Cooking with Maintankadin

Postby theckhd » Fri Jun 04, 2010 11:13 am

cds4850 wrote:Let me "axe" you guys,


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Re: Cooking with Maintankadin

Postby Pallywhackr » Sat Jun 19, 2010 10:00 am

If I'm roasting potatoes, I take some vegetable oil and dry onion soup mix and toss it all together. Toss in the oven at 350 for about 30 mins and consume! Usually make with chicken as marinated chicken breasts take about half an hour as well.
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Re: Cooking with Maintankadin

Postby bldavis » Sun Jun 20, 2010 2:31 am

Pallywhackr wrote:If I'm roasting potatoes, I take some vegetable oil and dry onion soup mix and toss it all together. Toss in the oven at 350 for about 30 mins and consume! Usually make with chicken as marinated chicken breasts take about half an hour as well.

HOW DARE YOU RE-RAIL THIS THREAD!

that does sound delicious though!
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Re: Cooking with Maintankadin

Postby mew » Wed Jun 23, 2010 3:35 pm

I'm wanting to make thai green curry soon.

I was going to go with this recipe:
http://allrecipes.com//Recipe/thai-gree ... etail.aspx
But I worry about if I'll be able to find the green curry paste and the fish sauce.

Does anyone have a good recipe for this style curry?
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Re: Cooking with Maintankadin

Postby katraya » Tue Jul 13, 2010 7:20 am

Image

This is a sammich my friend made while I was in Seattle. It is almost 6 inches high and filled with nearly 1.5 pounds of Pastrami.

She also made a variety of pizzas from scratch and Beef Wellington. :shock:
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Re: Cooking with Maintankadin

Postby cerwillis » Tue Jul 13, 2010 7:29 am

Does that beer sparkle? :lol:
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Re: Cooking with Maintankadin

Postby Passionario » Tue Jul 13, 2010 8:28 am

My primary culinary specialization is making pancakes.
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Re: Cooking with Maintankadin

Postby Thalia » Tue Jul 13, 2010 9:34 am

katraya wrote:Image

This is a sammich my friend made while I was in Seattle. It is almost 6 inches high and filled with nearly 1.5 pounds of Pastrami.

She also made a variety of pizzas from scratch and Beef Wellington. :shock:


Holy crap did you have to eat that with a fork? lol

Having guests over on Thursday I'm going to be cooking steaks, not sure how though, I have like 5 different ways of making them.
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Re: Cooking with Maintankadin

Postby Sabindeus » Tue Jul 13, 2010 10:43 am

I dunno that pastrami sandwich sort of offends my inner jew

1. Pastrami not on rye? absurd
2. Grey Poupon? that's not real mustard, get some Hebrew National on that
3. Corned beef is tastier than pastrami anyway
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Re: Cooking with Maintankadin

Postby katraya » Tue Jul 13, 2010 10:59 am

Sabindeus wrote:I dunno that pastrami sandwich sort of offends my inner jew

1. Pastrami not on rye? absurd
2. Grey Poupon? that's not real mustard, get some Hebrew National on that
3. Corned beef is tastier than pastrami anyway


How do you feel about the pickles?
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