quote:

Originally posted by Sunsnail That's weird that wikipedia would say that seeds aren't part of the plant

It doesn't say that at all.

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quote:

Originally posted by bas Dual exhaust tips on dual exhaust = QUAD EXHAUST = 300 gain in horsepower. Duh

quote:

Originally posted by bas Undies with a dickhole aren't good for guys. Your balls can get caught in them. That's why I prefer to go over the gate instead of through the fence.

in your ass

quote:

Originally posted by whiskers We use my friend's custom-made grill and only real coal chips (fossilized wood, that is): MMMM Georgian-style lamb & pork kebobs..............

Not as cool as you, here's mine. I plan to overclock it this summer for faster grilling.

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Lasciate ogne speranza, voi ch'intrate

quote:

Originally posted by narcism woodfire ovens ftw

Is that your place Jolz? That's a fully cool set-up.

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i had a nice medium sized circular Weber charcoal grill, but some fuck stole it out of my back yard.

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+ + + AMBROSIA
lovebirds tracklist archive | vincenzo tracklist archive

quote:

Originally posted by aNYthing Not as cool as you, here's mine. I plan to overclock it this summer for faster grilling.

that is AWESOME!!!

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quote:

Originally posted by aNYthing Not as cool as you, here's mine. I plan to overclock it this summer for faster grilling.

does compute

I have one of those woodflame grills - basicly just a bucket you put wood chips in and there's a fan at the bottom to blow the flames up toward the grill. It's fucking awesome - gives burgers a subtle woody flavor.

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Once bread becomes toast, it can never go back to being bread again.

quote:

Originally posted by Sunsnail There's a difference between coriander and cilantro (seeds vs leaves)

Only in the US.. Everywhere else people just say coriander or coriander seeds (or coriander root for that matter which is common in Thai cooking)

quote:

Originally posted by whiskers BTW, we soak the meat (pork or lamb) for a number of hours (min 2 max 24) in seltzer water + a combination of onions, peppers, mushrooms, salt/pepper - afterwards, we either cook the mix on the stove or put it separately on the grill. The cooking times are too different to put onions and meat at once - I used to do it but lately the onions would just burn.

I normally use red wine, garlic, onion, cracked pepper corns, bay leaves, parsley and sometimes a bit of rosemary. When I skewer it I put slices of the onion between the bits of meat.

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quote:

Originally posted by Sushipunk Is that your place Jolz? That's a fully cool set-up.

nope best friends
we only have a balcony at my apartment, im currently on the lookout for a bbq though

quote:

Originally posted by Agent0 does compute

Yup...just a trusty 486 DX/4 with some of my NetWare books thrown in for a good measure and that smoky flavor. Man, I LOOOOVE the taste of fresh PCB in the morning - tastes like VICTORY!

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Lasciate ogne speranza, voi ch'intrate

god what ever happened to just plain old

i've had mine since as long as i can remember