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What did you eat last night for dinner? - Page 1465

post #21961 of 25767
Quote:
Originally Posted by erictheobscure View Post

Can we assume that your next book will be called Where to Pick a Fig?

i read this as Where to Fuck a Pig.
post #21962 of 25767
Quote:
Originally Posted by itsstillmatt View Post

You guys are really pervy.
Says the one who has a milt guy.
post #21963 of 25767
Quote:
Originally Posted by itsstillmatt View Post

In 99% of cases I would probably prefer okra to be inserted into my asshole than my mouth.
Quote:
Originally Posted by itsstillmatt View Post

I had milt tonight, two ways. (0)
Quote:
Originally Posted by itsstillmatt View Post

i read this as Where to Fuck a Pig.
Quote:
Originally Posted by itsstillmatt View Post

You guys are really pervy.

tu quoque?
post #21964 of 25767
Quote:
Originally Posted by erictheobscure View Post

Can we assume that your next book will be called Where to Pick a Fig?

Where to Frig a Prick
post #21965 of 25767
Where to Fuck a Pig, future best-selling memoir by Chris Cosentino
Edited by erictheobscure - 1/24/13 at 9:13pm
post #21966 of 25767
Quote:
Originally Posted by itsstillmatt View Post

i read this as Where to Fuck a Pig.

France? Isn't that where you had your "whole pig" experience?
post #21967 of 25767
Thanks for the spoiler...
post #21968 of 25767


Wife's very first bourguignon.
post #21969 of 25767
Quote:
Originally Posted by gdl203 View Post

Wife's very first bourguignon.

Looks pretty good... How was it?
post #21970 of 25767
Quote:
Originally Posted by gdl203 View Post



Wife's very first bourguignon.
nice! more bourguignon.
post #21971 of 25767
Really excellent. She worked hard on it - Bouchon recipe, all the ingredients and flavors are really clean and separated. Nothing like the mushy brown mess I used to have at the school cafeteria when I was a kid.
post #21972 of 25767
looks good. I hate peeling those m-fing onions.
post #21973 of 25767
interesting about the separation of flavors. I've never had it that way. btw.... potatoes.... are those typical in bourgignon?
post #21974 of 25767
Quote:
Originally Posted by gdl203 View Post

Really excellent. She worked hard on it - Bouchon recipe, all the ingredients and flavors are really clean and separated. Nothing like the mushy brown mess I used to have at the school cafeteria when I was a kid.

Haven't tried that recipe, though I do have it bookmarked. I usually just make the Julia Child recipe, which is always a classic, and at this point, I have it pretty well committed to memory.

Will definitely have to try the Keller recipe.
post #21975 of 25767
Keller recipe is a friggin pain in the ass. Kudos to your wife
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