[middbrew]

Sure does, I hear lovie dovie got fired

BTW he was okay peeing on us but didn't want to pee us off. Hummmmmm

That's what I'm hear as well.

Chicago Bears fire Lovie Smith after missing playoffs -- sources - ESPN Chicago

[pantlesspenguin]

Couldn't you just watch this all day?

This is better:

[middbrew]

I can't wait to see what the 33K avatar will be like.

[pantlesspenguin]

Hey all! Sorry I have been away, been sick and the holidays and all, it got very crazy! How is everyone doing? (and apparently I won something?)

Welcome back!!

[pantlesspenguin]

SparkyBC has behaved atrociously on the boards since arrival. He thinks he's a cb savior.

REDRUM. REDRUM. REDSGS3.

Dood! I was about to message you. I haven't seen you around in days!

[kbz1960]

That's what I'm hear as well.

Chicago Bears fire Lovie Smith after missing playoffs -- sources - ESPN Chicago

Yep. Probably be in football he11 for 5 years now.

[middbrew]

Recipe to make your own Haggis

The following is a recipe for Haggis: (make sure that stomach is empty) A champion Haggis should be firm and slightly sticky, with no tendency to dry out or crumble too much. Most traditional Scottish butchers sell their own home made Haggis and guard the recipe fiercely. Ours is from the Glasgow Cookery Book from around 1926. Be aware that this recipe includes lungs and windpipes and other things that don’t tend to appear in cut out ‘n’ keep recipe cards. If you want to avoid these gruesome bits or aren’t allowed to eat them (hello, America!), try the Haggis-lite recipe instead. (Ignore people who tell you to put a rock in with your simmering Haggis then throw out the beast and eat the rock - they are
Phillistines with no sense for the finer things in life.)
Ingredients:
1 sheep’s pluck i.e. the animals heart, liver, and lights (lungs)
Cold water
1 sheep’s stomach (empty)
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal)
1-2 Tablespoons salt
1 level Tablespoon freshly ground black pepper
1 Tablespoon freshly ground allspice
1 level Tablespoon of mixed herbs
8 oz finely chopped suet
4 large onions, finely chopped
(Lemon juice (or good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)
Directions
• Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.
• Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender
and then leave the pluck to cool.
• Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything are well mixed.
• Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. ***** the haggis a few times with a fine needle. Place the haggis in boiling water and simmer for
approximately three (3) hours.

[middbrew]

Rocky Mountain Oysters Recipe

Ingredients:

2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 � cups all-purpose flour
� cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce
* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.
** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

Preparation:

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Either leave whole or slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper.
Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.
Serve warm with your favorite hot pepper sauce.

[middbrew]

Yep. Probably be in football he11 for 5 years now.

I thought that's where he was.

[middbrew]

http://www.turnbullclan.com/tca/imag...gis_recipe.jpg

Recipe to make your own Haggis

http://www.teamjimmyjoe.com/wp-conte...in-Oysters.jpg

Rocky Mountain Oysters Recipe

So, which to have for lunch. Decisions decisions.

[louzer]

It's 12:30 on 12/31 and plans for the evening are not finalized. What a cluster **** New Years Eve is!

[kbz1960]

So, which to have for lunch. Decisions decisions.

I'd go for the balls as guts are more gross.

[louzer]

So, which to have for lunch. Decisions decisions.

I'd rather have this

[louzer]

Or maybe not

[louzer]

Or maybe lobster.

[louzer]

If you're going to eat lobster, though, big hands help.

[louzer]

Turkey is always a safe bet this time of year.

[louzer]

New Years resolution: Look somewhere other than at my phone every once in a while. There's something to be said for etiquette. Or not.

[louzer]

Does everyone have their plans for tonight all lined up?

[louzer]

This is what all restaurants remind me of on New Years Eve.

[louzer]

Raised prices and lower quality while they try to rush you through your dinner.

[middbrew]

All good choices. I couldn't find any sheep around so the haggis was out of the question. I also couldn't find any calves around and I couldn't catch the neighbors cats. Those are some fast little buggers.

[Sith_Apprentice]

http://www.turnbullclan.com/tca/imag...gis_recipe.jpg

Recipe to make your own Haggis



The following is a recipe for Haggis: (make sure that stomach is empty) A champion Haggis should be firm and slightly sticky, with no tendency to dry out or crumble too much. Most traditional Scottish butchers sell their own home made Haggis and guard the recipe fiercely. Ours is from the Glasgow Cookery Book from around 1926. Be aware that this recipe includes lungs and windpipes and other things that don’t tend to appear in cut out ‘n’ keep recipe cards. If you want to avoid these gruesome bits or aren’t allowed to eat them (hello, America!), try the Haggis-lite recipe instead. (Ignore people who tell you to put a rock in with your simmering Haggis then throw out the beast and eat the rock - they are
Phillistines with no sense for the finer things in life.)
Ingredients:
1 sheep’s pluck i.e. the animals heart, liver, and lights (lungs)
Cold water
1 sheep’s stomach (empty)
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal)
1-2 Tablespoons salt
1 level Tablespoon freshly ground black pepper
1 Tablespoon freshly ground allspice
1 level Tablespoon of mixed herbs
8 oz finely chopped suet
4 large onions, finely chopped
(Lemon juice (or good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)
Directions
• Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.
• Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender
and then leave the pluck to cool.
• Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything are well mixed.
• Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. ***** the haggis a few times with a fine needle. Place the haggis in boiling water and simmer for
approximately three (3) hours.

As a proper Scot I will indeed be making this some day. Just have to find the time (and supplies, stomach is surprisingly difficult to find in good quality)

[louzer]

More tables added so that you're sitting elbow to elbow with people you'd never choose to be that close to.

[louzer]

And then they hurry you out in order to accommodate the next 2 seatings. So you better have some other place to go after dumping way too much money for way too little.