Jax is redshirting

[Jimmy Cinnabon]

Odd choice.  But probably the right one if he wants to be a 4 timer. 

[creek chub]

11 minutes ago, Jimmy Cinnabon said:

Odd choice.  But probably the right one if he wants to be a 4 timer. 

Where are you hearing this? 
seems odd if he’s going to an open to get his rpi up that he’d still redshirt 

[Booger]

(sigh)... It is the Jimmy's way.

(What else to say?)

(Hey, hey?)

[Pinnacle]

Jimmy Mineo enters the room ...

Edited February 7 by Pinnacle

[ionel]

7 minutes ago, Coastal said:

Weren't we going to turn the next idiot pastry in a vegan/vegetarian thread?

Portabella caps marinated for an hour before grilling replaces burgers.

Should we be looking for mushrooms in the forrest?  

Edited February 7 by ionel

[Truzzcat]

I think if he were not going Ronnie would be wrestling against Tech not figs. I do not think there is any world where they would have Richie be the guy in the post season but Ronnie has already used his 5 dates.

[Caveira]

Zero to 400 wings are worth a try 

[Caveira]

Just now, Coastal said:

Cauliflower wings right?  since we're vegan or vegetarian on this one.

I do a Tuscan bean soup that is technically vegetarian.   But there are meat options it’s got a bunch of beans garlic etc.   Veg stock and a lot of kale.   Loaded with Parmesan cheese and eaten with crusty bread.   Seasoned with an herb bundle of thyme and rosemary.   To meat ify it I use pancetta as a fat for the base and chicken stock instead of the veg stock.  You could Prolly substitute prosciutto or bacon for the fat too but I like a good pancetta 

[Caveira]

Just now, Coastal said:

There's a lot of really good vegan soups.

Simmer cubed butternut squash in veggie broth for an hour.  Mix with blender.  Simmer 15 additional minutes then strain.

Salt and pepper to taste top with a few toasted squash seeds and a hot sauce drizzle. 

I’ve got a minestrone in my arsenal with green beans and spinach that’s quite good.  

[Pinnacle]

Remember, only YOU can prevent forrest fires.

[BIGTENFANBOY]

Here's a good Taco Dip Recipe for your Super Bowl parties

Ingredients
16 oz (455 g) brick-style cream cheese softened to room temperature
2 cups (450 g) sour cream
4 Tablespoons (30 g) taco seasoning (this is a 1 oz packet of premade taco seasoning or you can use your favorite homemade recipe)
1 cup finely chopped lettuce
4 Roma tomatoes seeds removed, chopped into small pieces
½ cup (65 g) sliced olives
sliced jalapenos, pickled or fresh for topping, optional
1 ¼ cup (145 g) finely shredded sharp cheddar or mexican cheese
Corn chips for serving

Instructions
Combine softened cream cheese and sour cream in a large bowl and stir together until creamed and well-combined (I like to use my electric mixer just to make sure there are no lumps).
16 oz (455 g) brick-style cream cheese,2 cups (450 g) sour cream
Add taco seasoning and stir well.
4 Tablespoons (30 g) taco seasoning
Spread mixture evenly into a 9-10" pie dish.
Top mixture with shredded lettuce, chopped tomatoes, olives, jalapenos (if using) and finally evenly sprinkle with shredded cheese.
1 cup finely chopped lettuce,4 Roma tomatoes,½ cup (65 g) sliced olives,sliced jalapenos, pickled or fresh,1 ¼ cup (145 g) finely shredded sharp cheddar or mexican cheese
Taco dip can be served immediately or can be covered and stored in the refrigerator until ready to serve.

[AgaveMaria]

Maybe Jimmy has spent too much time looking for a job harvesting Tamales?

[buckshot]

1 hour ago, Coastal said:

There's a lot of really good vegan soups.

Simmer cubed butternut squash in veggie broth for an hour.  Mix with blender.  Simmer 15 additional minutes then strain.

Salt and pepper to taste top with a few toasted squash seeds and a hot sauce drizzle. 

How about a balsamic reduction drizzle?

[scorenomore]

you guys keep ruining the board, if you don't like cinny's posts then just ignore them.  others like to see what the comments are.  it's a wrestling board, you are one step above adding politics to this place

[Gene Mills Fan]

run Forrest run!

[Hammerlock3]

3 hours ago, Jimmy Cinnabon said:

 if he wants to be a 4 timer. 

your track record on this subject is terrible.

[boconnell]

For a vegan friend I smoked BBQ Tofu burnt ends.  They were surprisingly good. 

[Hammerlock3]

4 minutes ago, boconnell said:

For a vegan friend I smoked BBQ Tofu burnt ends.  They were surprisingly good. 

didn't the smoke overwhelm the tofu? what could you taste?

[Caveira]

1 minute ago, Hammerlock3 said:

didn't the smoke overwhelm the tofu? what could you taste?

I’ll smoke cream cheese with a bbq rib… I score  the cream cheese cross hatch style cause you’ll get the rub down in there and it looks cool.  Sometimes I’ll get a jam or a preserve and smear it on top like a glaze.   Smoke it for like 30-45 at a relatively low temp not looking to melt it.  Serve with tortilla chips or like a toasted bread stick 

[Hammerlock3]

3 minutes ago, Caveira said:

I’ll smoke cream cheese with a bbq rib… I score  the cream cheese cross hatch style cause you’ll get the rub down in there and it looks cool.  Sometimes I’ll get a jam or a preserve and smear it on top like a glaze.   Smoke it for like 30-45 at a relatively low temp not looking to melt it.  Serve with tortilla chips or like a toasted bread stick 

yeah but isn't tofu way lighter than cream cheese? But idk people like smoked salmon and I don't know who that works either.

[Caveira]

7 minutes ago, Hammerlock3 said:

yeah but isn't tofu way lighter than cream cheese? But idk people like smoked salmon and I don't know who that works either.

I don’t know about tofu.  I’ve done whole smoked salmon fillets.  One key point with smoked fish (or cheese I guess) is it cold or hot smoked?   Hot is for “cooking” I.e. cook it to temp for eating.  Cold is more for preserving and flavor … like at 85 ish degrees. 
 

I hot smoke whole salmon filet sometimes.   Like 3-4 lbs.   brine it in salt water.   Then a topping of Choice…. Asian soy?  Teriyaki ?   Brown sugar?  Dill or herbs like thyme or rosemary.    
 

edit if the “glaze” has sugar in it it should go on the end as it will burn around 350 degrees 

Edited February 8 by Caveira

[Hammerlock3]

1 minute ago, Caveira said:

I don’t know about tofu.  I’ve done whole smoked salmon fillets.  One key point with smoked fish (or cheese I guess) is it cold or hot smoked?   Hot is for “cooking” I.e. cook it to temp for eating.  Cold is more for preserving and flavor … like at 85 ish degrees. 
 

I hot smoke whole salmon filet sometimes.   Like 3-4 lbs.   brine it in salt water.   Then a topping of Choice…. Asian soy?  Teriyaki ?   Brown sugar?  Dill or herbs like thyme or rosemary.    

thanks, I'd never heard the cold smoke distinction before. 

[Caveira]

11 minutes ago, Hammerlock3 said:

thanks, I'd never heard the cold smoke distinction before. 

Like European style think that.  When I lived in Western Europe cold smoked salmon was everywhere.   Duck too.   Think Jewish nyc bagels and locks.   Tends to be more oily ….   And if it isn’t obvious the cold smoking is really curing it.  So your not cooking it a second time 

for Italians on Xmas think Baccalà (salt cod had to look up the spelling)

Edited February 8 by Caveira

[Caveira]

3 minutes ago, Coastal said:

I have a Pit Boss pellet/gas combo that lets you cold smoke on the gas side.     I do a lot of cheese on the cold side for 45 mins or so to make smoked Mac and cheese to go with whatever meat I'm doing on the hot side.  I've tried butter but have had better results with a bar smoker.   I also smoked a lot of eggs for smoked deviled eggs.

Deviled eggs are super good.  One recipe I use combines baked potato’s or mashed potato’s with the yolks.  

[Caveira]

21 minutes ago, Hammerlock3 said:

thanks, I'd never heard the cold smoke distinction before. 

A good applewood smoked white cheddar is real good.