THE THREAD!!!

[nashvillen]

Oh, and while I am at it...

INP!!!! [8D][8D][8D][8D]

[Schanilec]

Kept checking the weather down there. My daughter lives in Batesville, AR.

[USSAmerica]

We're bracing for flash floods, lots of thunderstorms, and possible tornadoes over the next two days in these here parts.

[Chickenboy]

ORIGINAL: USS America

ORIGINAL: Terminus

Welp, got the result of my MRI. I have a herniated disc that's pressing on two major lumbar nerves, which explains the mindboggling levels of pain. Physio tomorrow, doctor on Friday and then I'll hopefully have some sort of plan to get out of this.

Fingers crossed that therapy can relieve it without surgery!

What he said.

Although I wouldn't be unduly afraid of some local and minimally invasive surgeries to take off some of the pressure, dude. They've come a long way in these sorts of surgeries in the last 20 years.

Good luck!

[Chickenboy]

ORIGINAL: USS America

We're bracing for flash floods, lots of thunderstorms, and possible tornadoes over the next two days in these here parts.

Keep 'yer head down, you big lug.

Raining off and on all week here too. An advantage of living in a swamp (the entire state of Minnesota) is that you have a pretty decent drainage system 'built in'.

[Chickenboy]

ORIGINAL: Onime No Kyo

ORIGINAL: Chickenboy

Mrs. Chickenboy and I have been experimenting with 'atypical' cuts of meat lately. A couple weeks ago it was beef tongue. Totally underrated. A tender, lean, tasty cut of meat.

This weekend it was beef 'cheeks'. Browned in a pan with olive oil, herbs and sea salt and then slow cooked in a crock pot with stock, stewed tomatoes, potatoes and carrots for 4 hours. Beef cheek stew = melt in your mouth goodness. [8D]

Tongue is very much valued in Russian cuisine. I think I ruined it for myself as a kid because I just had to see what it looked like raw, and it killed it for me. [:D]

We'd been looking all over the place for tongue and beef cheeks. Our local supermarkets didn't have it. Even the local butcher shop would have made us buy a case (8) of them on special order. My wife found both of them-in quantity-at Walmart ([X(]) of all places.

The tongue was packaged just like it had been cut off of / out of the cow. No doubt about it-that's a cow tongue, with the taste buds, papillae and so forth front and center. You've got to cook it with all that epidermis and stuff *on*, which is somewhat disconcerting from the 'looks' department. Then you have to peel it off carefully.

So the prep work is cumbersome. But the muscle underneath (once cleared of some of the grissle and fat, of course) is surprisingly tender and succulent.

We slipped it into the kids' tacos with nary a fuss or a complaint. We told 'em after they were finished, of course. They were only a little surprised. We are constantly working on them to expand their horizons and not prejudge foods (and other things) based on initial appearances. Now we've got to figure out how to get them to eat brains and 'sweetbreads' (Thymus). [:D]

[Onime No Kyo]

Painters working hard to get CB's house ready for showing....

Edit: Dammit. Never could get the image tags to work.

[Chickenboy]

ORIGINAL: Onime No Kyo

Painters working hard to get CB's house ready for showing....

[:D]

[Onime No Kyo]

No doubt about it-that's a cow tongue, with the taste buds, papillae and so forth front and center. You've got to cook it with all that epidermis and stuff *on*, which is somewhat disconcerting from the 'looks' department.

Yep. Thats what killed it for me. [:D]

[witpqs]

ORIGINAL: Chickenboy

ORIGINAL: Onime No Kyo

ORIGINAL: Chickenboy

Mrs. Chickenboy and I have been experimenting with 'atypical' cuts of meat lately. A couple weeks ago it was beef tongue. Totally underrated. A tender, lean, tasty cut of meat.

This weekend it was beef 'cheeks'. Browned in a pan with olive oil, herbs and sea salt and then slow cooked in a crock pot with stock, stewed tomatoes, potatoes and carrots for 4 hours. Beef cheek stew = melt in your mouth goodness. [8D]

Tongue is very much valued in Russian cuisine. I think I ruined it for myself as a kid because I just had to see what it looked like raw, and it killed it for me. [:D]

We'd been looking all over the place for tongue and beef cheeks. Our local supermarkets didn't have it. Even the local butcher shop would have made us buy a case (8) of them on special order. My wife found both of them-in quantity-at Walmart ([X(]) of all places.

The tongue was packaged just like it had been cut off of / out of the cow. No doubt about it-that's a cow tongue, with the taste buds, papillae and so forth front and center. You've got to cook it with all that epidermis and stuff *on*, which is somewhat disconcerting from the 'looks' department. Then you have to peel it off carefully.

So the prep work is cumbersome. But the muscle underneath (once cleared of some of the grissle and fat, of course) is surprisingly tender and succulent.

We slipped it into the kids' tacos with nary a fuss or a complaint. We told 'em after they were finished, of course. They were only a little surprised. We are constantly working on them to expand their horizons and not prejudge foods (and other things) based on initial appearances. Now we've got to figure out how to get them to eat brains and 'sweetbreads' (Thymus). [:D]

Yup, Wal-mart carries that stuff, and so will any Asian supermarkets in the area.

[Symon]

ORIGINAL: Onime No Kyo

No doubt about it-that's a cow tongue, with the taste buds, papillae and so forth front and center. You've got to cook it with all that epidermis and stuff *on*, which is somewhat disconcerting from the 'looks' department.

Yep. Thats what killed it for me. [:D]

Howdy, mouse. Kak te poujovayush sevodnya? Yeah me too; It’s tasty I guess, but it has a weird texture and looking at it (and thinking about it), eewww.

[Onime No Kyo]

ORIGINAL: Symon

ORIGINAL: Onime No Kyo

No doubt about it-that's a cow tongue, with the taste buds, papillae and so forth front and center. You've got to cook it with all that epidermis and stuff *on*, which is somewhat disconcerting from the 'looks' department.

Yep. Thats what killed it for me. [:D]

Howdy, mouse. Kak te poujovayush sevodnya? Yeah me too; It’s tasty I guess, but it has a weird texture and looking at it (and thinking about it), eewww.

Vse v poryadke, buddy. [:)]

[Symon]

Zamechathelnyi. Priyatno sli’shats ot vas snova. [:)]

[Terminus]

ORIGINAL: Chickenboy

ORIGINAL: USS America

ORIGINAL: Terminus

Welp, got the result of my MRI. I have a herniated disc that's pressing on two major lumbar nerves, which explains the mindboggling levels of pain. Physio tomorrow, doctor on Friday and then I'll hopefully have some sort of plan to get out of this.

Fingers crossed that therapy can relieve it without surgery!

What he said.

Although I wouldn't be unduly afraid of some local and minimally invasive surgeries to take off some of the pressure, dude. They've come a long way in these sorts of surgeries in the last 20 years.

Good luck!

Not afraid of that. It's not like they'll be slicing me open with a chainsaw; two or three little holes to push the instruments in. We'll see what happens over the next few days.

[nashvillen]

ORIGINAL: Terminus

ORIGINAL: Chickenboy

ORIGINAL: USS America




Fingers crossed that therapy can relieve it without surgery!

What he said.

Although I wouldn't be unduly afraid of some local and minimally invasive surgeries to take off some of the pressure, dude. They've come a long way in these sorts of surgeries in the last 20 years.

Good luck!

Not afraid of that. It's not like they'll be slicing me open with a chainsaw; two or three little holes to push the instruments in. We'll see what happens over the next few days.

Good luck with that T! Back issues are not fun... I have something similar but not as severe. No shooting pain down the legs, yet...

[AW1Steve]

ORIGINAL: Terminus

ORIGINAL: Chickenboy

ORIGINAL: USS America




Fingers crossed that therapy can relieve it without surgery!

What he said.

Although I wouldn't be unduly afraid of some local and minimally invasive surgeries to take off some of the pressure, dude. They've come a long way in these sorts of surgeries in the last 20 years.

Good luck!

Not afraid of that. It's not like they'll be slicing me open with a chainsaw; two or three little holes to push the instruments in. We'll see what happens over the next few days.

Of course they wouldn't use a chain saw! They'd start with a circular saw , then use a "jig saw" for the delicate parts! [:D]

[Symon]

ORIGINAL: AW1Steve
Cook for her John. Then she's yours! [:D]

Brought her home to meet mom. They are both cool with that. So what do we do? Called Lulu and she's going to do something interesting. After the storm's go by I'll snag a nice boat and we'll sail down to Homeport Marina and see what Lulu has to offer.

[Symon]

Weather isn’t cooperating, so no boat trip. Gonna bring her over here in a limo; bottle of Dom, no questions, just get in and kick back. I get a corner of Lulu’s kitchen and a sous-chef for a little bit (not that I know how to use a sous-chef, it’s probably a good break time for her).

I’m making grilled mutton chops with a tarragon/pomegranate sauce. Roast sweet potato and baby leeks with orange sauce, carmelized pears, orange slices, and radicchio salad with almond slices and a balsamic vinaigrette, and John’s own kasekuchen, from my grandmother’s recipe, for sweetness. Vino tinto up the wazoo and lots of strong, sweet Brasilian coffee.

Thump, thump, oh my heart, my heart. Oh, my, my, my, oh my, this is a big one, Oh, St Peter and Paul, watch over me, and St Brendan, who watches over the wretches who go down to the sea, cover me with your cloak and keep me from flubbing this, please?

[fcharton]

ORIGINAL: Symon
I’m making grilled mutton chops with a tarragon/pomegranate sauce.

Mutton chops call for a Pauillac. But with pomegranate, you might be interested in a Beaujolais, the heavier ones, Côte de Brouilly or something, strong enough for the mutton, but with the fruit taste that goes with the pomegranate.

If you feel bold (and you believe the person you invite likes strong wines) you might want to try a Cornas, I'm ready to bet it works with the chops, and the leather taste would probably work wonders with the fruits in the dressing.

Pauillac would need to be around 2007, Brouilly 2010, and Cornas as old as you can afford...

F.

[Apollo11]

Hi all,

Good morning!


Leo "Apollo11"