Food, Food, and More Food Thread

*ignores this thread completly, thinks only about her upcoming diet*
I am in control :fingerscrossed:


But why do I want this^ burger soo badly :shamefulcry: :shamefulcry: :shamefulcry:

EstherM wrote:*ignores this thread completly, thinks only about her upcoming diet*
I am in control :fingerscrossed:


But why do I want this^ burger soo badly :shamefulcry: :shamefulcry: :shamefulcry:

:hehe:

Hey Esther :)

Dude if I ate that burger I would have to work out 3 times in one day to burn off all the calories from that one meal! :sweat:

bmwracer wrote:
:doh:

:sweat:

Ordering sans egg wouldn't probably affect the taste (or the calories) all that much considering how rich it is. Hehe.

Tu_triky wrote:

Dude if I ate that burger I would have to work out 3 times in one day to burn off all the calories from that one meal! :sweat:

I know ... I dream of a world where these things are healthy and good for you.
:fingerscrossed:

EstherM wrote:

I know ... I dream of a world where these things are healthy and good for you.
:fingerscrossed:

:rofl: I think I've contemplated life in that dream world all too often!

EstherM wrote:But why do I want this^ burger soo badly :shamefulcry: :shamefulcry: :shamefulcry:

It's all about the bacon. :victory:

Tu_triky wrote:

:hehe:

Hey Esther :)

Dude if I ate that burger I would have to work out 3 times in one day to burn off all the calories from that one meal! :sweat:

I am so glad burgers aren't my thing. :sweat:

The caloric count is astronomical. :nut:

Eve wrote:

I am so glad burgers aren't my thing. :sweat:

The caloric count is astronomical. :nut:

Stick with your beloved turkey burgers.

Tu_triky wrote:

Stick with your beloved turkey burgers.

:rofl:

Think I'll stick with the thick New York strips like we had tonight.
They came out perfectly. :victory:

Eve wrote:

:rofl:

Think I'll stick with the thick New York strips like we had tonight.
They came out perfectly. :victory:

Beats my brown rice with sauteed mushrooms.

Tu_triky wrote:Beats my brown rice with sauteed mushrooms.

That doesn't sound too bad.

bmwracer wrote:
That doesn't sound too bad.

It wasn't bad. :) Easy enough and healthy, I suppose.

Tu_triky wrote:

It wasn't bad. :) Easy enough and healthy, I suppose.

Unless your sauté recipe was a Paula Deen. :hehe:

Eve wrote:

Unless your sauté recipe was a Paula Deen. :hehe:

I use a tablespoon of butter not a whole table's worth.

A meaty new way to shoot your booze: Bone Luge

[image]

The butcher and the bartender rarely work together.

But a drinking ritual from Portland, Oregon, is forging an especially close relationship between beef and booze.

Brilliantly dubbed the "bone luge," the process is simple and, in true 21st-century style, has a Twitter tag and a Tumblr. Take a roasted marrow bone that has been split lengthwise, consume the marrow, and use the emptied furrow to channel wine or spirits into the luger's mouth. Odd? Most definitely. Delicious? Absolutely.

Since devising the luge with friends a little more than a year ago as a tequila-fueled joke, Jacob Grier has heard of lugers sledding at Bar and Kitchen in Los Angeles, Prime Meats in Brooklyn and Euclid Hall in Denver.

Portland's Metrovino, where Grier tends bar, recently added luge-friendly pairings to its menu, though Grier says he'll be surprised if the bone luge receives formal acceptance at many more places. "You're going into a nice restaurant and doing this slightly insane, highly inappropriate drinking ritual," Grier says.

Denver diners luge Manhattan shots; in other cities, options have ranged from reposado tequila to Madeira. But sherry is the big winner: Grier recommends Valdespino "Contrabandista" Amontillado because "sherry has a lower proof and a little sweetness," he says. "It plays really well with the marrow's meaty, fatty flavor."

bmwracer wrote:A meaty new way to shoot your booze: Bone Luge

[image]

The butcher and the bartender rarely work together.

But a drinking ritual from Portland, Oregon, is forging an especially close relationship between beef and booze.

Brilliantly dubbed the "bone luge," the process is simple and, in true 21st-century style, has a Twitter tag and a Tumblr. Take a roasted marrow bone that has been split lengthwise, consume the marrow, and use the emptied furrow to channel wine or spirits into the luger's mouth. Odd? Most definitely. Delicious? Absolutely.

Since devising the luge with friends a little more than a year ago as a tequila-fueled joke, Jacob Grier has heard of lugers sledding at Bar and Kitchen in Los Angeles, Prime Meats in Brooklyn and Euclid Hall in Denver.

Portland's Metrovino, where Grier tends bar, recently added luge-friendly pairings to its menu, though Grier says he'll be surprised if the bone luge receives formal acceptance at many more places. "You're going into a nice restaurant and doing this slightly insane, highly inappropriate drinking ritual," Grier says.

Denver diners luge Manhattan shots; in other cities, options have ranged from reposado tequila to Madeira. But sherry is the big winner: Grier recommends Valdespino "Contrabandista" Amontillado because "sherry has a lower proof and a little sweetness," he says. "It plays really well with the marrow's meaty, fatty flavor."

I read about this on some blog. I dunno that guy drinking it looks like a tool and as such he should shove the marrow up his a$$ when done. The End.

Tu_triky wrote:


I read about this on some blog. I dunno that guy drinking it looks like a tool and as such he should shove the marrow up his a$$ when done. The End.

+1


:shakehead:

Eve wrote:

+1


:shakehead:

Looks pretty foolish, doesn't it?

Tu_triky wrote:I read about this on some blog. I dunno that guy drinking it looks like a tool and as such he should shove the marrow up his a$$ when done. The End.

LOL. :hehe:

bmwracer wrote:
LOL. :hehe:

Hehe. I like to get sauced as much as the next guy, but I don't need to use a cow bone as a straw to do so.