Members BottomHeavyKate Posted March 27, 2009 Members Share Posted March 27, 2009 Anybody qualified to answer this? Nightwatchman92 - any suggestions? Link to comment Share on other sites More sharing options...
Members FailBoatCaptn Posted March 27, 2009 Members Share Posted March 27, 2009 maybe you shouldnt eat so much - fatass. i think i'm moar pissed at this kid then you are mayng. i keed i keed on the real though - i feel all hood like "dont {censored} with my beyotch, beyotch" hold me back hold me back.. why i ougghta Link to comment Share on other sites More sharing options...
Members MrJoshua Posted March 27, 2009 Members Share Posted March 27, 2009 Maybe you should try eating decent steak so you don't have to cover up the flavor with A1. I kid; I kid. Link to comment Share on other sites More sharing options...
Moderators ThudMaker Posted March 27, 2009 Moderators Share Posted March 27, 2009 We need more information to answer the question properly. Who is this A1 stain you are talking about? Link to comment Share on other sites More sharing options...
Members BottomHeavyKate Posted March 27, 2009 Author Members Share Posted March 27, 2009 I've never been so entertained being called fat before Link to comment Share on other sites More sharing options...
Moderators ThudMaker Posted March 27, 2009 Moderators Share Posted March 27, 2009 FATYour butt is wide, well mine is tooJust watch your mouth or I'll sit on youThe word is out, better treat me right'Cause I'm the king of celluliteHam on, ham on, ham on whole wheat, all right My zippers bust, my buckles breakI'm too much man for you to takeThe pavement cracks when I fall downI've got more chins than chinatown Well, I've never used a phone boothAnd I've never seen my toesWhen I'm going to the moviesI take up seven rows Because I'm fat, I'm fat, (fat, fat, really really fat)You know I'm fat, I'm fat, you know it(fat, fat, really really fat)You know I'm fat, I'm fat, come on you know(fat, fat, really really fat)Dont you call me pudgy, portly or stoutJust now tell me once again who Link to comment Share on other sites More sharing options...
Members MrJoshua Posted March 27, 2009 Members Share Posted March 27, 2009 that was a great song and video. One of Weird Al's finest. Link to comment Share on other sites More sharing options...
Members BottomHeavyKate Posted March 27, 2009 Author Members Share Posted March 27, 2009 Your butt is wide, well mine is tooJust watch your mouth or I'll sit on youThe word is out, better treat me right'Cause I'm the king of celluliteHam on, ham on, ham on whole wheat, all right My zippers bust, my buckles breakI'm too much man for you to takeThe pavement cracks when I fall downI've got more chins than chinatown Well, I've never used a phone boothAnd I've never seen my toesWhen I'm going to the moviesI take up seven rows Because I'm fat, I'm fat, (fat, fat, really really fat)You know I'm fat, I'm fat, you know it(fat, fat, really really fat)You know I'm fat, I'm fat, come on you know(fat, fat, really really fat)Dont you call me pudgy, portly or stoutJust now tell me once again who Link to comment Share on other sites More sharing options...
Members bassman1956 Posted March 27, 2009 Members Share Posted March 27, 2009 Rinse with beer into a bowl. Save in tupperware to season next steak.Or just add more beer, and drink. Link to comment Share on other sites More sharing options...
Members MrJoshua Posted March 27, 2009 Members Share Posted March 27, 2009 You're washing down your A1-ruined steak with guacamole? I'm going to have to write a stern letter to your parents, young lady. Link to comment Share on other sites More sharing options...
Members willsellout Posted March 27, 2009 Members Share Posted March 27, 2009 Turkey baster. Link to comment Share on other sites More sharing options...
Members BottomHeavyKate Posted March 27, 2009 Author Members Share Posted March 27, 2009 Turkey baster. *chokes* Damn Failboat! Wrong end!!!!! Link to comment Share on other sites More sharing options...
Moderators ThudMaker Posted March 27, 2009 Moderators Share Posted March 27, 2009 *chokes* Damn Failboat! Wrong end!!!!! Spits soda on monitor! Link to comment Share on other sites More sharing options...
Members perrydabassman Posted March 27, 2009 Members Share Posted March 27, 2009 The best way to remove A1 stain from a plate is to rub vigoriously with a tbone until stain disappears. Link to comment Share on other sites More sharing options...
Members Thumper Posted March 27, 2009 Members Share Posted March 27, 2009 Try blotting it up with a steak, preferably a rib eye, medium rare, with saut Link to comment Share on other sites More sharing options...
Members BottomHeavyKate Posted March 27, 2009 Author Members Share Posted March 27, 2009 Try blotting it up with a steak, preferably a rib eye, medium rare, with saut Link to comment Share on other sites More sharing options...
Members MrJoshua Posted March 27, 2009 Members Share Posted March 27, 2009 Why the hell would you need to put A1 on a good medium-rare ribeye?!? What is WRONG with you people?!??!?!? Link to comment Share on other sites More sharing options...
Members FailBoatCaptn Posted March 27, 2009 Members Share Posted March 27, 2009 and I LOVE malbecs psh yeah you do. Link to comment Share on other sites More sharing options...
Members vanlatte Posted March 27, 2009 Members Share Posted March 27, 2009 Reading this thread is like stepping out of that house in Beetlejiuce. Link to comment Share on other sites More sharing options...
Members Deep Bass Posted March 27, 2009 Members Share Posted March 27, 2009 Baking soda? Vinegar? It seems like they clean about anything. http://www.bakingsodabook.co.uk/Cleaning_Corelle_dishware_with_baking_soda.shtml It's easy to clean Corelle dish ware. Just get out your baking soda, sprinkle some on a damp cloth, and rub on the stains, especially metal or hard-water spots. For temporary discolorations, turn to another old favorite, vinegar. Mix three tablespoons vinegar with one cup of hot water, and let the solution bathe the stain for several minutes. Then wash and rinse as usual. If that fails, maybe some scrub w/ bleach, or there is a special cleaner for ceramic plates. Link to comment Share on other sites More sharing options...
Members bassman1956 Posted March 27, 2009 Members Share Posted March 27, 2009 A-1 is great for, um, yeah, well, sometimes, instead of whipped cream... Link to comment Share on other sites More sharing options...
Members FailBoatCaptn Posted March 27, 2009 Members Share Posted March 27, 2009 A-1 is great for, um, yeah, well, sometimes, instead of whipped cream... Link to comment Share on other sites More sharing options...
Members Thumper Posted March 27, 2009 Members Share Posted March 27, 2009 Why the hell would you need to put A1 on a good medium-rare ribeye?!? What is WRONG with you people?!??!?!? 2/3 cup flour 1 teaspoon salt freshly ground pepper 2 pounds rib eye steak about 1/2" thick, tenderized 2 eggs 2 tablespoons cream 1/2 cup lard 2 cups saltine cracker crumbs, finely crushed 1 onion, sliced 1/2 cup heavy cream or whipping cream 1 3/4 cups chicken broth a few dashes Worcestershire sauce a dash of hot sauce Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with a mallet. If you don't have a mallet, use the butt of your shotgun. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the lard in a heavy cast iron skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot lard. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or newspaper. If you don't have a newspaper, use a burlap sack from out back. Keep warm. Add the onion slices to the pan and saut Link to comment Share on other sites More sharing options...
Members FailBoatCaptn Posted March 27, 2009 Members Share Posted March 27, 2009 2/3 cup flour 1 teaspoon salt freshly ground pepper 2 pounds rib eye steak about 1/2" thick, tenderized 2 eggs 2 tablespoons cream 1/2 cup lard 2 cups saltine cracker crumbs, finely crushed 1 onion, sliced 1/2 cup heavy cream or whipping cream 1 3/4 cups chicken broth a few dashes Worcestershire sauce a dash of hot sauce Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with a mallet. If you don't have a mallet, use the butt of your shotgun. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the lard in a heavy cast iron skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot lard. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or newspaper. If you don't have a newspaper, use a burlap sack from out back. Keep warm. Add the onion slices to the pan and saut Link to comment Share on other sites More sharing options...
Members Thumper Posted March 27, 2009 Members Share Posted March 27, 2009 and I LOVE malbecs......i must find some of that tonight!!! Casa Azul Torrontes is nice, too. I'm getting near the bottom of my first bottle right now... Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.