Beef tenderloin fillet seasoned with minced garlic, onion, pepper
and rosemary dust. Seared in the CI pan then placed in a 240F oven
until it reached 123F.

Stuffing is stale ciabatta rolls with chicken stock, sage, Herbs de
Province, sage sausage, sautéed shallots and celery, butter, garlic,
rendered chicken skin fat, and morel mushroom powder. I made that
last night.

Scallop pieces (they were 6ct/lb - this is one scallop) and shrimp
were tossed with thyme, black pepper, and smoked sweet paprika then
seared in a CI pan with EVOO. I left the shells on for sf, and even
ate half of them without peeling them. Eating the shells was a bad
move for somebody allergic to shellfish, I'm just now remembering.

Mashed potatoes are purposely lumpy with roasted garlic, peckerino
Romano, and topped with Delice de Bourgogne (The King of All Dairy
Products) and set under the broiler for couple minutes.

http://i37.tinypic.com/xek7j9.jpg

I forgot to cook the Brussels sprouts, but the cow was technically
brain-dead so that counts as our vegetable.

-sw

Snipped all the drizzlings.

Definitely squirtz style...

A total seasoning disaster ..

Shoulda put it all in a blender and injected it. You took some fairly
decent ingredients and put your SLOPPY spin on it. Presentation is nice
considering how nasty it all looks/is. Squirtz you ain't much when it
comes to cookin.. or anything else for that matter. I bet you ate it all!

ahahahahaha


jay

On Nov 27, 6:57�pm, jay > wrote:
> Snipped all the drizzlings.
>
> Definitely squirtz style...
>
> A total seasoning disaster ..
>
> Shoulda put it all in a blender and injected it. You took some fairly
> decent ingredients and put your SLOPPY spin on it. Presentation is nice
> considering how nasty it all looks/is. Squirtz you ain't much when it
> comes to cookin.. or anything else for that matter. I bet you ate it all!
>
> ahahahahaha
>
> jay

Mostly sqwertz enjoyed eating that PEC(K)ERino.

Sheldon wrote:
> On Nov 27, 6:57�pm, jay > wrote:
>> Snipped all the drizzlings.
>>
>> Definitely squirtz style...
>>
>> A total seasoning disaster ..
>>
>> Shoulda put it all in a blender and injected it. You took some fairly
>> decent ingredients and put your SLOPPY spin on it. Presentation is nice
>> considering how nasty it all looks/is. Squirtz you ain't much when it
>> comes to cookin.. or anything else for that matter. I bet you ate it all!
>>
>> ahahahahaha
>>
>> jay
>
> Mostly sqwertz enjoyed eating that PEC(K)ERino.

Who buys LARGE scallops and cuts them into small ones?? Good ingredients
don't need some of squirtz for improvement. The local chicken man can
get some better vittles with more natural flavor dumpster diving. Adding
brussels sprouts says the rest. The cook and the cow..both brain dead.

jay

jay > wrote:

> Sheldon wrote:
>> On Nov 27, 6:57�pm, jay > wrote:
>>> Snipped all the drizzlings.
>>>
>>> Definitely squirtz style...
>>>
>>> A total seasoning disaster ..
>>>
>>> Shoulda put it all in a blender and injected it. You took some fairly
>>> decent ingredients and put your SLOPPY spin on it. Presentation is nice
>>> considering how nasty it all looks/is. Squirtz you ain't much when it
>>> comes to cookin.. or anything else for that matter. I bet you ate it all!
>>>
>>> ahahahahaha
>>>
>>> jay
>>
>> Mostly sqwertz enjoyed eating that PEC(K)ERino.
>
> Who buys LARGE scallops and cuts them into small ones??

People that can afford them because they know they taste better but
don't cook evenly. Stick to those 80ct super-wet bay scallops you
get from Randall's. They make a great soup!

-sw

Sheldon > wrote:

> Mostly sqwertz enjoyed eating that PEC(K)ERino.

The sheep in my garage are all named 'Sheldon'.

-sw

On Thu, 27 Nov 2008 16:04:34 -0800 (PST), Sheldon wrote:

> On Nov 27, 6:57�pm, jay > wrote:
>> Snipped all the drizzlings.
>>
>> Definitely squirtz style...
>>
>> A total seasoning disaster ..
>>
>> Shoulda put it all in a blender and injected it. You took some fairly
>> decent ingredients and put your SLOPPY spin on it. Presentation is nice
>> considering how nasty it all looks/is. Squirtz you ain't much when it
>> comes to cookin.. or anything else for that matter. I bet you ate it all!
>>
>> ahahahahaha
>>
>> jay
>
> Mostly sqwertz enjoyed eating that PEC(K)ERino.

yet more cock-eating. really, sheldon, you should see a hypnotist or
something.

blake

Sheldon wrote:

On Nov 27, 6:57?pm, jay > wrote:
> Snipped all the drizzlings.
>
> Definitely squirtz style...
>
> A total seasoning disaster ..
>
> Shoulda put it all in a blender and injected it. You took some fairly
> decent ingredients and put your SLOPPY spin on it. Presentation is nice
> considering how nasty it all looks/is. Squirtz you ain't much when it
> comes to cookin.. or anything else for that matter. I bet you ate it all!
>
> ahahahahaha
>
> jay

Mostly sqwertz enjoyed eating that PEC(K)ERino.
---------------

GM replies:

If the Pilgrims were around they'd dump Steve's "feast" into the ground
instead of a dead fish whilst planting corn ("cornholes"...???) so as to
fertilise it...and even that corn would eventually DIE for lack of
nutrients.

<chortle>


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

jay > wrote:

> Snipped all the drizzlings.
>
> Definitely squirtz style...
....
> jay

Jay! I always enjoy flushing you out during the Holidays. And I
think I'll be flushing you out again in a couple hours as soon as
that raw lean beef hits my lower intestinal tracts.

So what'd you have? Were you one of those 950 that showed up at the
Bakehouse on Manchaca/Stassney today? Like you do every year?

For those of you Not in The Know, 'Jay' was passionate towards me
one night at an austin.food get-together at Iron Works. I turned
him down gracefully and thanked him for the compliment. But he
still harbors this grudge for some reason.

<shrug> I have no problem with *** people as long I'm not one of
them. I'd be a terrible *******.

-sw

"Sqwertz" > wrote
>
> <shrug> I have no problem with *** people as long I'm not one of
> them. I'd be a terrible *******.
>

TMI.

cybercat > wrote:

> "Sqwertz" > wrote
>>
>> <shrug> I have no problem with *** people as long I'm not one of
>> them. I'd be a terrible *******.
>
> TMI.

You know I'll change for you ;-)

-sw

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> "Sqwertz" > wrote
>>>
>>> <shrug> I have no problem with *** people as long I'm not one of
>>> them. I'd be a terrible *******.
>>
>> TMI.
>
> You know I'll change for you ;-)
>

Thanks, but I am rather fond of dick. ))


** Posted from http://www.teranews.com **

"Sqwertz" > wrote

> http://i37.tinypic.com/xek7j9.jpg


It appears the wind has blown the limb of a bay laurel tree onto your plate.
You should consider eating inside.

TFM®

On Thu 27 Nov 2008 05:43:14p, TFM® told us...

>
>
> "Sqwertz" > wrote
>
>> http://i37.tinypic.com/xek7j9.jpg
>
>
> It appears the wind has blown the limb of a bay laurel tree onto your
> plate. You should consider eating inside.
>
> TFM®

ROTFLMAO !


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
'Tain't funny, McGee' - Molly McGee
************************************************** **********************

On Thu, 27 Nov 2008 19:43:14 -0500, TFM®
> wrote:

>
>It appears the wind

Things that make you say .........hummm.................I am a
southerner...but grits for Thanksgiving?

"Mr. Bill" > wrote in message
...
> On Thu, 27 Nov 2008 19:43:14 -0500, TFM®
> > wrote:
>
>>
>>It appears the wind
>
> Things that make you say .........hummm.................I am a
> southerner...but grits for Thanksgiving?

Them ain't grits, dude, them's mashed taters.
I can't explain why they're in a bowl on a plate opposed to being in a big
ol' lump on said plate with giblet gravy poured all over 'em.

TFM®

TFM® > wrote:

> Them ain't grits, dude, them's mashed taters.
> I can't explain why they're in a bowl on a plate opposed to being in a big
> ol' lump on said plate with giblet gravy poured all over 'em.

I put the custard dishes under the broiler hoping to get them a tad
crusty but I didn't think of that until after I put on the Delice de
Bourgnone (The King of All Dairy Products).

http://i36.tinypic.com/292kz2t.jpg

http://i35.tinypic.com/2mrv345.jpg

And you'll notice there are no poultry products from which to render
giblet gravy. Nothing here needs abominable gravy to cover up any
flavors.

You got a problem with that, huh - Hillbilly Boy?

-sw

"Sqwertz" > wrote in message
...
> TFM® > wrote:
>
>> Them ain't grits, dude, them's mashed taters.
>> I can't explain why they're in a bowl on a plate opposed to being in a
>> big
>> ol' lump on said plate with giblet gravy poured all over 'em.
>
> I put the custard dishes under the broiler hoping to get them a tad
> crusty but I didn't think of that until after I put on the Delice de
> Bourgnone (The King of All Dairy Products).
>
> http://i36.tinypic.com/292kz2t.jpg
>
> http://i35.tinypic.com/2mrv345.jpg
>
> And you'll notice there are no poultry products from which to render
> giblet gravy. Nothing here needs abominable gravy to cover up any
> flavors.
>
> You got a problem with that, huh - Hillbilly Boy?


Naw, Bitch! I like my mashed taters naked too. Mebbe a slab 'o' butter.

TFM®

"Mr. Bill" > wrote:

> ...but grits for Thanksgiving?

You may "butt grits" in the privacy in your own home any day you
want - that's your prerogative. And I hope you don't do it around
children.

*I* leave grits on the grocery store shelves where they're
supposed to be.

BTW: I posted nothing related to grits. I did think about putting
some Israeli cous-cous in my stuffing, though.

-sw

TFM® > wrote:

> "Sqwertz" > wrote
>
>> http://i37.tinypic.com/xek7j9.jpg
>
> It appears the wind has blown the limb of a bay laurel tree onto your plate.
> You should consider eating inside.

Thank you for noticing. I used a few of those leaves today. It's
some sort of weed that grows outside the community outhouse and
Washateria down by the creek.

-sw

Well, at least you had breasts and thighs.

I can hardly wait to not eat at your house.

Lass

What? No lamb? Everything else seems to have made it onto the one plate,
including the garden.

"Sqwertz" > wrote in message
...
> Beef tenderloin fillet seasoned with minced garlic, onion, pepper
> and rosemary dust. Seared in the CI pan then placed in a 240F oven
> until it reached 123F.
>
> Stuffing is stale ciabatta rolls with chicken stock, sage, Herbs de
> Province, sage sausage, sautéed shallots and celery, butter, garlic,
> rendered chicken skin fat, and morel mushroom powder. I made that
> last night.
>
> Scallop pieces (they were 6ct/lb - this is one scallop) and shrimp
> were tossed with thyme, black pepper, and smoked sweet paprika then
> seared in a CI pan with EVOO. I left the shells on for sf, and even
> ate half of them without peeling them. Eating the shells was a bad
> move for somebody allergic to shellfish, I'm just now remembering.
>
> Mashed potatoes are purposely lumpy with roasted garlic, peckerino
> Romano, and topped with Delice de Bourgogne (The King of All Dairy
> Products) and set under the broiler for couple minutes.
>
> http://i37.tinypic.com/xek7j9.jpg
>
> I forgot to cook the Brussels sprouts, but the cow was technically
> brain-dead so that counts as our vegetable.

Michael > wrote:

> What? No lamb?

That was last night's dinner:
http://i38.tinypic.com/vdzjwm.jpg

> Everything else seems to have made it onto the one plate,
> including the garden.

Whatever.

-sw

"Sqwertz" > wrote in message
...
> Michael > wrote:
>
>> What? No lamb?
>
> That was last night's dinner:
> http://i38.tinypic.com/vdzjwm.jpg
>
>> Everything else seems to have made it onto the one plate,
>> including the garden.
>
> Whatever.
>
> -sw
After a 12 hour night shift it looks great! I'd eat it Steve. Thanks for
taking the trouble to post pics.
As a Brit I like to see what you all eat at TG.


Sarah

On Fri 28 Nov 2008 01:23:59a, Sarah told us...

>
> "Sqwertz" > wrote in message
> ...
>> Michael > wrote:
>>
>>> What? No lamb?
>>
>> That was last night's dinner:
>> http://i38.tinypic.com/vdzjwm.jpg
>>
>>> Everything else seems to have made it onto the one plate,
>>> including the garden.
>>
>> Whatever.
>>
>> -sw
> After a 12 hour night shift it looks great! I'd eat it Steve. Thanks for
> taking the trouble to post pics.
> As a Brit I like to see what you all eat at TG.
>
>
> Sarah
>
>

It should be noted that most Americans don’t eat either fresh or dried bay
laurel leaves. <g> Dried leaves have been known to slit the esophagus.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Today is: Day After Thanksgiving
Countdown till Christmas Day
3wks 5dys 22hrs 22mins
************************************************** **********************
Any sufficiently advanced technology is indistinguishable from magic.
************************************************** **********************

Wayne Boatwright wrote:
> On Fri 28 Nov 2008 01:23:59a, Sarah told us...
>
>> "Sqwertz" > wrote in message
>> ...
>>> Michael > wrote:
>>>
>>>> What? No lamb?
>>> That was last night's dinner:
>>> http://i38.tinypic.com/vdzjwm.jpg
>>>
>>>> Everything else seems to have made it onto the one plate,
>>>> including the garden.
>>> Whatever.
>>>
>>> -sw
>> After a 12 hour night shift it looks great! I'd eat it Steve. Thanks for
>> taking the trouble to post pics.
>> As a Brit I like to see what you all eat at TG.
>>
>>
>> Sarah
>>
>>
>
> It should be noted that most Americans don’t eat either fresh or dried bay
> laurel leaves. <g> Dried leaves have been known to slit the esophagus.
>
You can't make gumbo, stew, or soup in Loosyanna without bay leaves. We
always fish them out before serving. If you want the bay to stay in the
pot you have to turn the dried leaves to dust. And, you're exactly right
about the dried leaves doing damage to the throat.

I planted a bay laurel near my herb garden a few years ago and the fresh
leaves are a delight in whatever I put them in.

Sqwertz wrote:
> Michael > wrote:
>
>> What? No lamb?
>
> That was last night's dinner:
> http://i38.tinypic.com/vdzjwm.jpg
>
>> Everything else seems to have made it onto the one plate,
>> including the garden.
>
> Whatever.

Well, it looks pretty good. I wouldn't complain if you served that to
me