Funny thing is, I have TGIFriday potato skins in the freezer, since I felt like having bar food a couple of weeks ago, but never ate it.
Maybe that's what I'll have for dinner. It's easy to knock off the bacon while they are frozen.
And Kaylee, what the hell's goin' on in the engine room? Were there monkeys? Some terrifying space monkeys maybe got loose?
Mal ,'The Train Job'
What Happens in Natter 35 Stays in Natter 35
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Lee - Jun 05, 2005 3:47:32 pm PDT #9441 of 10001
The feeling you get when your brain finally lets your heart get in its pants.
Matt the Bruins fan - Jun 05, 2005 3:52:12 pm PDT #9442 of 10001
"I remember when they eventually introduced that drug kingpin who murdered people and smuggled drugs inside snakes and I was like 'Finally. A normal person.'” —RahvinDragand
You're welcome Maria. I think everything there is good, but when they've had coriander-encrusted blue marlin it was particularly memorable.
What is tripe anyway? I wasn't able to recognize an animal source from the dish they showed in Monster-in Law.
Lee - Jun 05, 2005 3:53:33 pm PDT #9443 of 10001
The feeling you get when your brain finally lets your heart get in its pants.
From here: [link]
Tripe is the name given to the stomachs of various animals, but most recipes that call for it intend for you to use beef tripe. Cows have four stomachs, and the first three yield merchantable tripe. Blanket tripe = plain tripe = flat tripe = smooth tripe comes from the first stomach, honeycomb tripe (pictured at left) and pocket tripe from the second, and book tripe = bible tripe = leaf tripe from the third. Honeycomb tripe is meatier and more tender than the other kinds and considered to be the best, but all these kinds of tripe can be used interchangeably in recipes. Tripe is almost always sold bleached and partially cooked. This saves a lot of work, since unprocessed tripe would need to be cooked for many, many hours to make it tender enough to chew.
Jesse - Jun 05, 2005 3:54:11 pm PDT #9444 of 10001
Sometimes I trip on how happy we could be.
mmm....stomach...
I've got to say, I have little or no interest in "variety" meats.
Matt the Bruins fan - Jun 05, 2005 3:56:31 pm PDT #9445 of 10001
"I remember when they eventually introduced that drug kingpin who murdered people and smuggled drugs inside snakes and I was like 'Finally. A normal person.'” —RahvinDragand
Sounds like the fact that it takes hours and hours of cooking to make it edible probably should have been a clue to somebody back when....
Maria - Jun 05, 2005 3:56:33 pm PDT #9446 of 10001
Not so nice is that I'm about to ruin a Friday morning for a bunch of people because of a series of unfortunate events and an upset foreign government. - shrift
Tripe is the edible portion of the stomachs of cows, sheep, or pigs.
For your viewing pleasure: [link]
Lee - Jun 05, 2005 3:57:39 pm PDT #9447 of 10001
The feeling you get when your brain finally lets your heart get in its pants.
High Fives Maria, who does an excellent job of googling.
Maria - Jun 05, 2005 3:58:00 pm PDT #9448 of 10001
Not so nice is that I'm about to ruin a Friday morning for a bunch of people because of a series of unfortunate events and an upset foreign government. - shrift
Heee! Disgusting and timely x post with the lovely Perkins. If I have to share a brain, I'm glad it's with you.
Tom Scola - Jun 05, 2005 4:04:31 pm PDT #9449 of 10001
Mr. Scola’s wardrobe by Botany 500
I just went out and bought some turkey bacon. It's cooking right now.
JenP - Jun 05, 2005 4:06:54 pm PDT #9450 of 10001
You bacon havers make me jealous. I just made a pie though. Kind of a cheat pie, but a pie.
So... I'm watching The 4400. I wonder if I'll be lost, not having seen the first season.