Trying this another day? The Fun happens here.
30s FUN Thread Tuesday Nov 6
BigGahoona
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from wikipedia:<br>
Therefore...the blue chip into the roof of your mouth reminds you that you need a beer.<br><br><br>
from wikipedia:<br>
So we can see that the yellow chip into the sides of your mouth reminds you to be true to yourself.<br><br><br><br>
So, in summation...don't laugh with a mouthful of beer.<br><br><br>
Wise chips, <b><i>indeed</i></b>....
Therefore...the blue chip into the roof of your mouth reminds you that you need a beer.<br><br><br>
from wikipedia:<br>
So we can see that the yellow chip into the sides of your mouth reminds you to be true to yourself.<br><br><br><br>
So, in summation...don't laugh with a mouthful of beer.<br><br><br>
Wise chips, <b><i>indeed</i></b>....
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2,942 Posts
<br>
I do, I do. All I have to trade is my love for the Colts <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy"> I may be able to post a recipe or two in exchange.
I do, I do. All I have to trade is my love for the Colts <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy"> I may be able to post a recipe or two in exchange.
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Brandy - I'm tellin' ya. You and me - we'll hit all the breweries and we split the samplers and we could do some damage! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy">
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11,644 Posts
why do you hate my french canadian heritage food?<br><br><i>she doesn't look like a meanie in the pictures</i> <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/tongue1.gif" style="border:0px solid;" title="tongue1">
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Animal crackers - depended on the animal. Elephants it was always trunks first. Giraffes head/neck first. Other creatures - legs first.<br><br>
Reminds me of one of my favorite ad jingles (singing to myself...)<br><i>The snack that smiles back</i><br><i>Until you bite their heads off</i>
Reminds me of one of my favorite ad jingles (singing to myself...)<br><i>The snack that smiles back</i><br><i>Until you bite their heads off</i>
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Of course there is.....we Irish like to eat, drink, and give everyone the benefit of our wisdom
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2,942 Posts
You must be Irish also...
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Oache's Tourtiere or French Canadian Meat Pie<br><br>
1.5-2lbs ground pork (or equal parts combination of beef and pork)<br>
1/2c finely chopped onions<br>
1/2c water<br>
Seasonings:<br>
2 tsp Bell's seasoning + 3/4 tsp ground clove +1/4 tsp allspice, and salt and pepper to taste<br>
1 c potato flakes or ground saltine crackers<br>
pastry for 2 9" two-crust pies<br><br>
Combine ground meat(s) and water, cooking over med-low heat to cook and break apart. Add onion and seasoning. Cook over low heat for 1-2 hours stirring occasionally.<br>
Spoon meat to the outer edges of the skillet and add cracker crumbs or potato flakes to the liquid in the middle. Filling should be moist but not too dry or too moist (use crumbs to adjust consistency as needed). Fill pie crusts with meat filling, cover with to crust and flute edges. Cut slits on top to allow steam to escape.<br><br>
Bake in a pre-heated oven at 375-400 F for 30 -45 mins. Serve warm or lukewarm.<br>
You can make filling ahead of time and make pies later. Adjust baking time if filling is cold<br><br><br><br>
Someone tell SAGE AGAINST THE MACHINE to look away.
1.5-2lbs ground pork (or equal parts combination of beef and pork)<br>
1/2c finely chopped onions<br>
1/2c water<br>
Seasonings:<br>
2 tsp Bell's seasoning + 3/4 tsp ground clove +1/4 tsp allspice, and salt and pepper to taste<br>
1 c potato flakes or ground saltine crackers<br>
pastry for 2 9" two-crust pies<br><br>
Combine ground meat(s) and water, cooking over med-low heat to cook and break apart. Add onion and seasoning. Cook over low heat for 1-2 hours stirring occasionally.<br>
Spoon meat to the outer edges of the skillet and add cracker crumbs or potato flakes to the liquid in the middle. Filling should be moist but not too dry or too moist (use crumbs to adjust consistency as needed). Fill pie crusts with meat filling, cover with to crust and flute edges. Cut slits on top to allow steam to escape.<br><br>
Bake in a pre-heated oven at 375-400 F for 30 -45 mins. Serve warm or lukewarm.<br>
You can make filling ahead of time and make pies later. Adjust baking time if filling is cold<br><br><br><br>
Someone tell SAGE AGAINST THE MACHINE to look away.
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5,992 Posts
that sounds good - does it go well with <b>Kraft Dinner</b>?
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