Matrix Games Forums

Posted: **Wed Aug 14, 2013 10:22 pm**

"fruit salad" [:D][:D]

Posted: **Wed Aug 14, 2013 10:58 pm**

San Francisco treat![:D][:D][:D]

Posted: **Thu Aug 15, 2013 12:03 am**

ORIGINAL: Buck Beach

Now they are lot easier to find on the Internet, but alas my tolerance for gin is gone.

Have you considered using them with 5-hour Energy?

I forgot that there's something even better than anchovy or jalapeno stuffed olives in a martini. Get the best blue cheese or Roquefort you can lay hands on and stuff your olives with that. It's lotsa fun and you get to lick the knife afterwards.

Posted: **Fri Aug 16, 2013 10:10 pm**

Hey geofflambert. I have not had beef raviolis for a long time. My mother is too old to make them, but she still makes the tomato sauce. Which name brand would you choose for beef raviolis at the store?

Don't say Chef Boyardee!![;)]

Posted: **Fri Aug 16, 2013 11:29 pm**

ORIGINAL: Footslogger

Hey geofflambert. I have not had beef raviolis for a long time. My mother is too old to make them, but she still makes the tomato sauce. Which name brand would you choose for beef raviolis at the store?

Don't say Chef Boyardee!![;)]

We have here a couple of Italian stores (that I frequent) and the stuff they have mostly comes from Italy, but in the case of the meat filled raviolis, they make them there in store. If you go to their back yard it's full of basil growing like weeds. My advice is make them yourself and make lots of them so you can give them away, make friends and influence people. Consider using ground veal rather than regular beef for the stuffing, but not for the meat sauce. The local stuff you get here is frozen, not canned, and I don't think anyone exports them to other cities. Some of them make striped pasta, don't know how they do it, but it'll be spinach then wheat then something else that's red, so it looks like the Italian flag. But yes, do not use Chef Boy-ar-dee.

Posted: **Fri Aug 16, 2013 11:31 pm**

After you learn to make ravioli, try learning to make Chinese pot-stickers.

Posted: **Fri Aug 16, 2013 11:37 pm**

You can try to purchase some things here from Urzi's or DiGregorio's.

Posted: **Sat Aug 17, 2013 4:52 am**

ORIGINAL: Buck Beach

ORIGINAL: geofflambert

ORIGINAL: Cap Mandrake

I have been using feta-stuffed olives but will see if I can find some anchovy-stuffed brutes. Sounds fantastic.

If you are somehow handicapped, forgive me, but you can't stuff anchovies into olives? Yank those lousy pimentos out and take your tin of anchovies and get to work. You have to work off some of those calories you're about to take in.

Anchovies do sound excellent, but consider stuffing every other olive with chopped jalepenos. I sometimes go through many olives in a night.

Way back BI (before Internet) I did just that. Bought jars of the big pimento stuffed Spanish olives and anchovies in the tins and stuffed and suffered through a very delicate and very messy process of rolling those little fishy mothers and pressing them into the olives. Wouldn't recommend getting on the computer after that.

Few years back my daughter found some in roadside shop on the way back to Yakima, Washington from SoCal. She sent a couple of jars to me for my birthday and the shipping cost more than the olives. They were good but they were much smaller olives (can't imagine trying to stuff those) and my hand pressed prizes were much better.

Now they are lot easier to find on the Internet, but alas my tolerance for gin is gone.

I believe this place is called the Olive Pit. Orland, CA. And the place has Olives of all sizes, shapes and fillers. I am not sure, but I think they do an internet business and will ship to you. We stop in every time we head north up I-5 {we go to Camas, WA every six months or so}.

Posted: **Sat Aug 17, 2013 2:29 pm**

ORIGINAL: rockmedic109

ORIGINAL: Buck Beach

ORIGINAL: geofflambert

If you are somehow handicapped, forgive me, but you can't stuff anchovies into olives? Yank those lousy pimentos out and take your tin of anchovies and get to work. You have to work off some of those calories you're about to take in.

Anchovies do sound excellent, but consider stuffing every other olive with chopped jalepenos. I sometimes go through many olives in a night.

Way back BI (before Internet) I did just that. Bought jars of the big pimento stuffed Spanish olives and anchovies in the tins and stuffed and suffered through a very delicate and very messy process of rolling those little fishy mothers and pressing them into the olives. Wouldn't recommend getting on the computer after that.

Few years back my daughter found some in roadside shop on the way back to Yakima, Washington from SoCal. She sent a couple of jars to me for my birthday and the shipping cost more than the olives. They were good but they were much smaller olives (can't imagine trying to stuff those) and my hand pressed prizes were much better.

Now they are lot easier to find on the Internet, but alas my tolerance for gin is gone.

I believe this place is called the Olive Pit. Orland, CA. And the place has Olives of all sizes, shapes and fillers. I am not sure, but I think they do an internet business and will ship to you. We stop in every time we head north up I-5 {we go to Camas, WA every six months or so}.

That's exactly where she got them.

Buck

Posted: **Sat Aug 17, 2013 8:51 pm**

For those of you interested in the toasted ravioli, you can order it here: http://www.mamatoscano.com/store/

Get the 5lb. carton and get a jar of each kind of sauce too.

These are hand-made here in St. Louis by the Toscano family and are way better than machine made.

Posted: **Sat Aug 17, 2013 10:13 pm**

Oh, jeez, ypu are getting me riled up, and I might just have to do a Cucina italiana. Forget your little internet things. You guys want ravioli, I'll give you ravioli, It will be ravioli that puts hair on your chest and makes your gal say "ooh baby ..." That kind of ravioli. We're talking serious, out of the kitchen, from Tuscany, Romany, Sicily and Malta, kinda food. So, okay, a ravioli, now who wants which one? JWE[:D]

Posted: **Sun Aug 18, 2013 12:34 am**

ORIGINAL: Symon

So, okay, a ravioli, now who wants which one? JWE[:D]

JWE, I recommend you keep both of them.

Posted: **Sun Aug 18, 2013 12:49 am**

I should mention that when you order the raviolis, you're going to need some freezer space to store them til it's time to cook them. Go to your neighbors and ask if they have a little room. Don't forget you'll need some finely grated parmesan to sprinkle on after they're cooked. Romano will do. If there's a survivalist in your neighborhood, go ahead and order 50lbs., he's got the room.

Posted: **Sun Aug 18, 2013 4:29 pm**

Like olives (Mmmmmmmm):

http://www.olivepit.com/Stuffed-Olives- ... &ps=12&p=0

Note the anchovy stuffed at end of page 4. Also saw an onion stuffed flavored with vermouth jar. Very interesting.

I just may have to go out and get me some poison (Beefeater) and send away for some.

Buck

Note they have a free shipping bonus with high dollar order for all you big spender hard drinking gamers. I don't have enough years left for that many olives

Posted: **Mon Aug 19, 2013 4:02 am**

You guys are drinking the wrong thing. This is now available in country:

Cheers,
CC

Posted: **Tue Aug 20, 2013 1:32 pm**

Yes I love IPA, but have to limited myself to just two cause it kicks my butt. Actually I get sleepy and when I get up don't feel so good. For a fat man I am definitely a lightweight.

Buck

Matrix Games Forums

Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?

RE: Do you eat while playing AE?