Guitar Gear Forum

KCTigerChief wrote:Oh looper...How I miss your food photos...Please don't stop now...and if you REALLY loved us, you'd come back and post the ones you used to have up

I expect at least one food post a week now...Capiche?

So like.... you want me to repost the old ones? There's at least 300.

And I think I've journaled about 200 more since then, till I slowed down in December...

Loop wrote:

KCTigerChief wrote:Oh looper...How I miss your food photos...Please don't stop now...and if you REALLY loved us, you'd come back and post the ones you used to have up

I expect at least one food post a week now...Capiche?

So like.... you want me to repost the old ones? There's at least 300.

And I think I've journaled about 200 more since then, till I slowed down in December...

You know what?

Start a food blog...I'm serious...I'm a food blog nerd, most of them are middle aged women...You know what they all get though??? Free fucking shit from Le Cruiset, KitchenAid, etc...I mean, these ladies are getting everything for free because they post food pictures and recipes...

You would be the freaking MAN with a food blog dude. Plus, with 300 pics already, that's a hell of a start...I just like Loop Food...who doesn't?

KCTigerChief wrote:

Loop wrote:

KCTigerChief wrote:Oh looper...How I miss your food photos...Please don't stop now...and if you REALLY loved us, you'd come back and post the ones you used to have up

I expect at least one food post a week now...Capiche?

So like.... you want me to repost the old ones? There's at least 300.

And I think I've journaled about 200 more since then, till I slowed down in December...

You know what?

Start a food blog...I'm serious...I'm a food blog nerd, most of them are middle aged women...You know what they all get though??? Free fucking shit from Le Cruiset, KitchenAid, etc...I mean, these ladies are getting everything for free because they post food pictures and recipes...

You would be the freaking MAN with a food blog dude. Plus, with 300 pics already, that's a hell of a start...I just like Loop Food...who doesn't?

I'd have no idea how to do it.


Never blogged.


Maybe email me?


I'm confused.


#oldmanraby

Loop wrote:

KCTigerChief wrote:

Loop wrote:

KCTigerChief wrote:Oh looper...How I miss your food photos...Please don't stop now...and if you REALLY loved us, you'd come back and post the ones you used to have up

I expect at least one food post a week now...Capiche?

So like.... you want me to repost the old ones? There's at least 300.

And I think I've journaled about 200 more since then, till I slowed down in December...

You know what?

Start a food blog...I'm serious...I'm a food blog nerd, most of them are middle aged women...You know what they all get though??? Free fucking shit from Le Cruiset, KitchenAid, etc...I mean, these ladies are getting everything for free because they post food pictures and recipes...

You would be the freaking MAN with a food blog dude. Plus, with 300 pics already, that's a hell of a start...I just like Loop Food...who doesn't?

I'd have no idea how to do it.


Never blogged.


Maybe email me?


I'm confused.


#oldmanraby

Email incoming...

fuck a blog


a loop cook book would sell like ice cream on a hot day to the non-welfare kids

sleewell wrote:fuck a blog


a loop cook book would sell like ice cream on a hot day to the non-welfare kids

The blog would serve to promote said cookbook

I've been doing olive oil, salt, pepper and bit of garlic powder on my steaks and burgers lately. Simple and perfect!!!

sleewell wrote:fuck a blog


a loop cook book would sell like ice cream on a hot day to the non-welfare kids

I've pecked away at a cookbook for like two years now... I just can't be arsed to finish the damn thing.

Loop wrote:

Love steak butters.

Whip up a stick of softened butter in the blender with 1/4 cup of Burgundy wine, and some minced shallots. roll it up in Saran wrap into a tube/wang shape and freeze it. I'll be a light purple color. Slice off pats to sit on steaks n burgers whenever, AFTER THEY'RE COOKED. I always have a tube of this in the freezer.

Yes....not enough people do this. I have 2 tubes currently in the freezer: 1.) bleu cheese and whipped butter 2.) roasted garlic and whipped butter.

These are so cheap and easy to do (and flipping expensive in the store if you buy them.) They just flat out add a whole layer of yummy to steaks....

I am giving this above recipe a whirl.

Rocket Sauce wrote:I've been doing olive oil, salt, pepper and bit of garlic powder on my steaks and burgers lately. Simple and perfect!!!

do that and add 2-3 shakes of worcestershire sauce per side of the steak, rub it in with the rest of the ingredients you have there and let it marinade for about an hour... I do the same thing but with fresh minced up garlic instead of garlic powder... delivers every time

HottKarl wrote:

Loop wrote:

Love steak butters.

Whip up a stick of softened butter in the blender with 1/4 cup of Burgundy wine, and some minced shallots. roll it up in Saran wrap into a tube/wang shape and freeze it. I'll be a light purple color. Slice off pats to sit on steaks n burgers whenever, AFTER THEY'RE COOKED. I always have a tube of this in the freezer.

Yes....not enough people do this. I have 2 tubes currently in the freezer: 1.) bleu cheese and whipped butter 2.) roasted garlic and whipped butter.

These are so cheap and easy to do (and flipping expensive in the store if you buy them.) They just flat out add a whole layer of yummy to steaks....

I am giving this above recipe a whirl.

I like raw garlic + butter, and honey + butter, even though I only have butter maybe a handful of times per month! Straight un-reduced wine sounds kinda odd!

Meelosh wrote:
I like raw garlic + butter, and honey + butter, even though I only have butter maybe a handful of times per month! Straight un-reduced wine sounds kinda odd!

I know it does.

Try it.

i dont know why i keep failing to get pics, but last night i did this better than i ever have:

2" thick strips
w/ gorgonzola compound butter, red wine sauce (which i thought was going to suck BAD but i ended up being pissed i didnt make enough)
asparagus (butter, garlic, s+p, slivered parmesan).
pinot noir

fuck im hungry now thinking about it and its still in me. its a meal i could eat every day.

Cool.


Saturday, I grilled. Made Lobster for her. Salmon for me. Also, proscuitto wrapped asparagus and fried egg.

Johnny'sGotTheBlues wrote:Nice presentation too!

And I have to say it pisses me off that you don't weigh 350 lbs. So there.

Nah. Fat guys like my former self would've had a 10-12 oz steak and a half dozen or more shrimp. And a potato beside that salad. He's doing it right.