i had some pretty decent pasta that i made. sauteed fresh tomatoes, garlic, and mushrooms, ground lamb, tomato paste, over some angel hair.

You shoudl try ragu, you'll quit the extra work

ragu tho?

roast chicken and steamed broccoli

That's what I have almost every night. Tonight I'm having tunafish on rye however.

Ugh I hate ragu. I use Prego with meat, then I fry up some more ground beef, and put the sauce with meat on simmer for a few hours.

ROFL I liek the cooking advice when you have never eaten my food. And im pretty sure I like it different than how you do.

HAHA. I like it with cow. Lots of it. None of that fungus crap. Just cow.

You shoudl try ragu, you'll quit the extra work

Not true. I'm sort of halfway between you guys -- I start with Ragu (or Prego or my favourite, Newman's Own Sockarooni), but then I always doctor it with some combination of the following: oregano, white pepper, black pepper, red pepper, garlic, thyme, other things, whatever's handy (spice-wise).

Not true. I'm sort of halfway between you guys -- I start with Ragu (or Prego or my favourite, Newman's Own Sockarooni), but then I always doctor it with some combination of the following: oregano, white pepper, black pepper, red pepper, garlic, thyme, other things, whatever's handy (spice-wise).

Oh, I was just giving reksy grief. I make my sauce from scratch too

count chocula

count chocula

Yummy. I haven't had that in ages. Honey nut cheerios

all this talk of sugar breakfast food makes me want to get safeway select brand peanut butter crunch. Way better than cap'n crunch.

beef jerky

Yummy. I haven't had that in ages. Honey nut cheerios

yeah its the "new" count chocula. I think it might be a different formula. Its pretty good though, when I eat it I kind of want to just go buy all the boxes off the shelf at Wal-mart and stay at home just eating it with organic 2% like all day.

i had some chicken earlier tonight, then I got my hair cut.

bacon

nothing.

sounds delicious

Not eating, but cooking:

bacon roux, I might have a use for it tonight or tomorrow, and it's always a shame to waste bacon fat. I'll risk a cup of flour for a 50% chance I'll use the roux

Not eating, but cooking:

bacon roux, I might have a use for it tonight or tomorrow, and it's always a shame to waste bacon fat. I'll risk a cup of flour for a 50% chance I'll use the roux

rooooooooouuuuuuuuuxxxx. make me some andouille gumbo.

i am intrigued and would like to subscribe to your newsletter.

Send all subscription payments via paypal to [email protected]. The more you pay, the better the information you'll receive!

oh my goooood

Etouffe. From that bacon fat based roux from yesterday, and fresh local off the boat 8 count shrimps.

Sounds badass Dan.

If I say so myself, it's pretty good. I love cajun food.

a hot fudge sundae from DQ

So how do they taste?

So how do they taste?

I haven't any idea what you're talking about