I know you didn't really just say ^^^ that... I found Taco Bell... it's a desperate substitute... I can't even eat tostitos anymore! I will find a good Mexican restaurant... I know there's one somewhere, I hear plenty of Spanglish being spoken around and about.

And I swear if it isn't seafood it's Italian ... and I have yet to find a "good" Italian place...

I'll have some matzo ball soup....and a :x:

I'm serving my famous sausage balls...

ROFL Aqua

I'm still freaked I'm sleeping with a WI clone. I can't eat food, just him!

[warning, highly biased New Mexican speaking]

Well they sure as hell don't serve Mexican food IN Texas, so where is it?

hmmmm...breakfast time....can I get hot sausages please, covered in honey?

maddy - I heard of a good Italian place you should look into.....Pesci's :D lmao

osuche - What kind of place called WildIrish Deli would be serving Matzo Ball Soup? How about something with potatoes...or regular balls? :grin:

scotz - You're hired! When can you start? And do you have one of those "Kiss The Cook" aprons...with the arrow pointing down? :D

steph - "Warning...there's lots of meat here" :hot:

GingerV - Do you have one of those New Mexico shirts from Urban Outfitter? ha ha And I thought you called them "bangers"! :slurp:

The Brits call 'em bangers...I'm trying desperately to remember how to speak American ;).

So Americans say "weiners" when they mean hot dogs, dumbasses & penises...Brits say "bangers" when they mean sausages, "wankers" when they mean dumbass, and :confused: (what do they call penises?)...damn...



Now, where do knockers & knockwursts come in to play? :dizzy:

Hmmm, let's see....if these [pulls her shirt open and shimmies her tits] are knockers and a penis is a sausage, aka a kind of wurst, then....

Recipe for Self Basting Knockwurst.

Take two knockers, grease lightly with favorite massage oil.

Place one prewarmed sausage between knockers, and press them together. Be sure to completely cover, although tip of sausage may be exposed (in which case, keep damp with occasional licks).

Keeping knockers firmly pressed together, work sausage slowly back and forth until sauce forms and coats all other ingredients.

;)

Sorry Scotz...you're fired.



I've got me a new cook! :hot:

DAMN!!


Uhm... can I help you prepare the rumproast? :slurp:

:grin:

Rumproast....let's see....I used to be able to say I'd never made this, but I'm just starting to explore the possibilities, I must have a recipe around here somewhere...

AH..here we go.

Stuffed Rumproast:

You're going to be keeping your rumproast at constant low heat for a very, very, very long time...so make sure it's comfortable and well supported before you start.

Now you have to tenderize your rump. Begin by working your fingers slowly over the surface, stroking it lightly first, then working your fingers well into the muscle. Don't be shy, and make sure to slip your fingers in all the grooves. This treatment should both tenderize the meat and raise the temperature to begin the cooking process....small moans are a good sign, but you can be sure you're at the temp you want when the rump presses back against your hands, spreading the crease.

Optionally, you bring up the color of your rump with several quick hard swats across the thickest part of the rump. Repeat whenever necessary to maintain desired shade.

Now, as everyone knows, you want to get the flavor deep into the rump while it cooks. Work your seasoning lube into the crease, first with your fingers...then, using the same sort of sausage you'd use in the knockwurst, slowly push the seasoning deeper into the roast, moving forward a fraction of an inch at a time.

Once fully penetrated with flavor, keep the sausage moving slowly to maintain the heat for as long as necessary to cook the rumproast and the sausage simultaneously. You'll know it's done when the juices run out creamy and thick.

Oh




My




:faint: