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So, I was wondering

Buzz Killington

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Re: So, I was wondering
« Reply #20 on: May 24, 2010, 05:21:19 PM »
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Now I may be an idiot, but there is one thing I am not, sir, and that, sir, is an idiot.

Birmingham

Re: So, I was wondering
« Reply #21 on: May 24, 2010, 05:24:44 PM »
 :rofl: :rofl: :rofl:
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AWK

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Re: So, I was wondering
« Reply #22 on: May 24, 2010, 05:38:06 PM »
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Redskins cornerback DeAngelo Hall said, "Guys don't mind hitting Michael Vick in the open field, but when you see Cam, you have to think about how you're going to tackle him. He's like a big tight end coming at you."

Lurking Tiger

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Re: So, I was wondering
« Reply #23 on: May 24, 2010, 05:45:16 PM »
Runaway Bay Jamaican Chicken

Ingredients
1 large red onion
3 cloves garlic
1 habanero pepper, seeded
1 tablespoon fresh ginger root
1/4 cup olive oil
1/4 cup brown sugar
3 tablespoons red wine vinegar
3 tablespoons orange juice concentrate, thawed
1 teaspoon soy sauce
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped cilantro
1/2 teaspoon salt and pepper to taste
6 skinless, boneless chicken breast halves

Directions
In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
Preheat an outdoor grill for medium heat and lightly oil grate.
Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.
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boartitz

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Re: Be honest, you agree with me
« Reply #24 on: May 24, 2010, 05:47:55 PM »
10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce

If chitterlings are froze, thaw.

Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.

Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.

Serve with your favorite hot pepper sauce.
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Birmingham

Re: So, I was wondering
« Reply #25 on: May 24, 2010, 05:49:03 PM »
Runaway Bay Jamaican Chicken

Ingredients
1 large red onion
3 cloves garlic
1 habanero pepper, seeded
1 tablespoon fresh ginger root
1/4 cup olive oil
1/4 cup brown sugar
3 tablespoons red wine vinegar
3 tablespoons orange juice concentrate, thawed
1 teaspoon soy sauce
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped cilantro
1/2 teaspoon salt and pepper to taste
6 skinless, boneless chicken breast halves

Directions
In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
Preheat an outdoor grill for medium heat and lightly oil grate.
Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

Now this is a quality post that is both relevant to the topic of discussion and culinarically sound.  +1

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Birmingham

Re: So, I was wondering
« Reply #26 on: May 24, 2010, 06:00:16 PM »
You guys have no idea how much satisfaction I get knowing that I've single handedly turned an Auburn message board into a food forum.  I love the idea of first time Auburn fans coming here and leaving with a "wtf are they only talking about food for" look on their face.  The true test will be if I can keep it going during football season.
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Birmingham

Re: Be honest, you agree with me
« Reply #27 on: May 24, 2010, 06:01:31 PM »
Wild Hog Sausage Quesadillas W Red Salsa Ingredients

Ingredients:
2 c Sliced wild boar sausage
TOMATO SALSA
2 tb Chopped cilantro
2 c Cored and chopped fresh plum
1 tb Jalapeno; stemmed, seeded
1 c Minced red onion
1 Ripe mango or papaya
3/4 c Chopped fresh cilantro
1 Poblano chili; roasted
2 ts Minced jalapeno chili
1 Lime
Juice of 2 tb Fresh lime juice
3 c Grated jack cheese
Salt; to taste
12 Flour tortillas
Ground black pepper
3 tb Vegetable oil

For salsa: Combine tomatoes, onion, cilantro, and jalapeno. Add lime juice and mix thoroughly. Season with salt and pepper. Set aside until ready to use.

For quesadillas: In a medium bowl combine the first seven ingredients and toss to combine. Place six flour tortillas on a clean cutting board. Divide boar mixture onto each flour tortilla. Top with the remaining flour tortillas. Bring a large saute pan or griddle to medium heat and brush with a small amount of vegetable oil. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about 4 minutes. With a spatula flip over flour tortilla over to finish cooking to a golden brown or until cheese is melted. Remove from pan or griddle and place on cutting board. Cut into six wedges. Serve warm with tomato salsa. Repeat cooking process with each tortilla.
Yield; 12 Appetizers
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bottomfeeder

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Re: Be honest, you agree with me
« Reply #28 on: May 24, 2010, 06:12:41 PM »
10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce

If chitterlings are froze, thaw.

Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.

Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.

Serve with your favorite hot pepper sauce.


Be sure and get all of the membrane off. I love chitterlings wid some hot sauce.
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AWK

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Re: So, I was wondering
« Reply #29 on: May 24, 2010, 06:21:47 PM »
You guys have no idea how much satisfaction I get knowing that I've single handedly turned an Auburn message board into a food forum.  I love the idea of first time Auburn fans coming here and leaving with a "wtf are they only talking about food for" look on their face.  The true test will be if I can keep it going during football season.
This dish combines chicken, broccoli, leeks and pasta in a creamy white sauce.

Most pasta bake recipes use cans of soup to make the sauce, which adds more calories and expense to the meal. Not here! This dish has a simple white cheese sauce that tastes great and would work well served over pasta on it's own.



The following recipe makes makes two portions.

Ingredients
• 2 pints of boiling water
• 1 vegetable stock cube. Crumbled
• 120g whole grain pasta shapes. Penne or bows would work
• 100g broccoli. Washed and cut into florets
• 70g peas. Fresh or frozen.
• 4 sprays of Fry Light One Cal Spray oil
• 2 medium chicken breasts. Skin removed and cut into approximately half inch cubes
• 5g / 1 teaspoon of low fat butter spread
• 1 medium onion. Peeled and finely chopped
• 2 medium leeks. Topped, tailed, washed and roughly chopped
• Salt & pepper
• 500ml low fat milk
• 1 heaped tablespoon of plain flour
• 1 chicken stock cube. Crumbled
• 15g parmesan cheese. Grated and split into two equal portions
• Salt & pepper to taste
• 1 x slice of Weigh Watchers whole meal bread. Blitzed into breadcrumbs with a hand blender
• 1 tablespoon of fresh or dried parsley for garnish

Read more: http://suppersatisfaction.blogspot.com/2010/02/chicken-broccoli-leek-pasta-bake.html#ixzz0ot86wZZm
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Redskins cornerback DeAngelo Hall said, "Guys don't mind hitting Michael Vick in the open field, but when you see Cam, you have to think about how you're going to tackle him. He's like a big tight end coming at you."

Jumbo

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Re: Be honest, you agree with me
« Reply #30 on: May 24, 2010, 06:54:03 PM »
Nice job Titz and feeder.
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You'll never shine if you don't glow.

Pell City Tiger

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Re: Be honest, you agree with me
« Reply #31 on: May 24, 2010, 07:09:24 PM »
10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce

If chitterlings are froze, thaw. 

Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces. 

Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.

Serve with your favorite hot pepper sauce.
How far away from the house do you cook them?
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"I stood up, unzipped my pants, lowered my shorts and placed my bare ass on the window. That's the last thing I wanted those people to see of me."

The Prowler

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Re: So, I was wondering
« Reply #32 on: May 24, 2010, 07:42:09 PM »
Maybe which 6 SPuat players are gonna be relieved of their Scholarships...or which incoming freshmen aren't going to be with the team for the first year.
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"Patriotism and popularity are the beaten paths for power and tyranny." Good, no worries about tyranny w/ Trump

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boartitz

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Re: Be honest, you agree with me
« Reply #33 on: May 24, 2010, 07:46:45 PM »
How far away from the house do you cook them?
It's best to go out to eat those. :)
I haven't been around any chitlins in over 30 years and I can still smell them.
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Jumbo

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Re: So, I was wondering
« Reply #34 on: May 24, 2010, 07:54:18 PM »
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You'll never shine if you don't glow.

Re: So, I was wondering
« Reply #35 on: May 24, 2010, 08:36:20 PM »
You guys have no idea how much satisfaction I get knowing that I've single handedly turned an Auburn message board into a food forum.  I love the idea of first time Auburn fans coming here and leaving with a "wtf are they only talking about food for" look on their face.  The true test will be if I can keep it going during football season.

You have no idea how much the other 99.8% of the board already knows what you're doing in one single portion of the forum in an off season where there wouldn't be much conversation anyway, oh and think you're a dumbass on an epic level as well.

Keep enjoying the food talk, chumpzilla.


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Jumbo

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Re: Be honest, you agree with me
« Reply #36 on: May 24, 2010, 08:37:20 PM »
It's best to go out to eat those. :)
I haven't been around any chitlins in over 30 years and I can still smell them.
I smell Bbq.
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You'll never shine if you don't glow.

Jumbo

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Re: So, I was wondering
« Reply #37 on: May 24, 2010, 09:29:52 PM »
You have no idea how much the other 99.8% of the board already knows what you're doing in one single portion of the forum in an off season where there wouldn't be much conversation anyway, oh and think you're a dumbass on an epic level as well.

Keep enjoying the food talk, chumpzilla.



Well said.
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You'll never shine if you don't glow.

Birmingham

Re: So, I was wondering
« Reply #38 on: May 24, 2010, 10:22:36 PM »
I talk about food to take the attention away from me gobbling cock.


dude???
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Re: So, I was wondering
« Reply #39 on: May 24, 2010, 10:42:13 PM »
dude???

quote smack.

Okay...ummm...  I bet my dad can beat up your dad!  Boogerhead!
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