• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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That’s really cool. I’ll do you one less better. There’s a band l was wildly in to back in the day called Jawbreaker that used that image along with the tag line “when it pains it roars.” They were sort of labeled emo/hardcore, but emo wasn’t really a thing back then so to us they were just a moody punk band.
So if you ever see some emo kid sporting your aunt’s image around town, chances are they’re Jawbreaker fans.
Here’s one of my faves from that era.
I'm surprised Morton Salt Co. would allow them to use it... I was in a Hip Hop band many moons ago and we called ourselves IROC..(International Rhythm of Composers). And the next thing you know we were getting lawsuit threats from IROC.. Had they thought about it we could've worked something beneficial for both sides.. Because we were a band of both black and white members... But... That's all in the past... I'm pretty much retired from the scene...
I'm surprised Morton Salt Co. would allow them to use it... I was in a Hip Hop band many moons ago and we called ourselves IROC..(International Rhythm of Composers). And the next thing you know we were getting lawsuit threats from IROC..
Jawbreaker probably took the necessary steps for licensing purposes. Those shirts were sold in places like Hot Topic. Fuckin’ sellouts. They eventually signed to Warner Bros and put out one really fucking amazing album that sounded sonically different than their earlier material, and then they closed up shop until they reunited within the last few years.
Let’s hear some IROC now. Got a link?
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I'm surprised Morton Salt Co. would allow them to use it... I was in a Hip Hop band many moons ago and we called ourselves IROC..(International Rhythm of Composers). And the next thing you know we were getting lawsuit threats from IROC..
Jawbreaker probably took the necessary steps for licensing purposes. Those shirts were sold in places like Hot Topic. Fuckin’ sellouts. They eventually signed to Warner Bros and put out one really fucking amazing album that sounded sonically different than their earlier material, and then they closed up shop until they reunited within the last few years.
Let’s hear some IROC now. Got a link?
Jawbreaker probably took the necessary steps for licensing purposes. Those shirts were sold in places like Hot Topic. Fuckin’ sellouts. They eventually signed to Warner Bros and put out one really fucking amazing album that sounded sonically different than their earlier material, and then they closed up shop until they reunited within the last few years.
Let’s hear some IROC now. Got a link?
No I just have crappy old videos... I used to get all of my stage gear at Hot Topic lol... The chick I was dating at the time turned me on to it...
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She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
My grandmother entered a jingle contest which made you relinquish any copyrights to enter. She won nothing, was paid nothing, but the jingle became well known for many, many years . "Aren't you glad you use Dial? Don't you wish everybody did?"
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"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
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"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
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"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
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Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
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Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
Lucky frogs, there.
You can switch to
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I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
Lucky frogs, there.
You can switch to
Lucky frogs, there.
You can switch to
I think the best wild eating I ever had was pheasant. Breast meat was especially excellent and better tasting to me that domestic chicken or turkey.
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Lucky frogs, there.
You can switch to
I think the best wild eating I ever had was pheasant. Breast meat was especially excellent and better tasting to me that domestic chicken or turkey.
I think the best wild eating I ever had was pheasant. Breast me was especially excellent and better tasting to me that domestic chicken or turkey.
true. back when I was a kid, we had pheasants all over Ohio. Dad and I would go hunting with friends and it was awesome fun. But they froze out about 1076/77 in the big blizzard when I was in the AF. I miss hunting them.
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I only make this stuff once or twice a year, but if you need some appetizers or sweets to go with the Prime Rib, Beef Tenderloin, or Rib Roast of Pork the next few days, here are some family classics.
This snack mix doesn't have cheap cereal fillers. It's Premium Saltines, White Cheddar Cheeze-Its, Hot & Spicy Cheeze-Its, Dot's Pretzels, Gardetto's Rye Chips and Ranch Bugels. I make a mixture of butter, oil, Worceshershire Sauce, Tabasco Sauce and whatever seasoned salt you like. Bake for an hour at 250° stirring every 15 minutes.
The sweet treat is Christmas Hash. Kix Cereal, Cheerios, Spanish Peanuts, Mini Marshmallows, and M&Ms covered in melted white chocolate.
Enjoy. Merry Christmas to all!
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I only make this stuff once or twice a year, but if you need some appetizers or sweets to go with the Prime Rib, Beef Tenderloin, or Rib Roast of Pork the next few days, here are some family classics.
This snack mix doesn't have cheap cereal fillers. It's Premium Saltines, White Cheddar Cheeze-Its, Hot & Spicy Cheeze-Its, Dot's Pretzels, Gardetto's Rye Chips and Ranch Bugels. I make a mixture of butter, oil, Worceshershire Sauce, Tabasco Sauce and whatever seasoned salt you like. Bake for an hour at 250° stirring every 15 minutes.
The sweet treat is Christmas Hash. Kix Cereal, Cheerios, Spanish Peanuts, Mini Marshmallows, and M&Ms covered in melted white chocolate.
Enjoy. Merry Christmas to all!
I only make this stuff once or twice a year, but if you need some appetizers or sweets to go with the Prime Rib, Beef Tenderloin, or Rib Roast of Pork the next few days, here are some family classics.
This snack mix doesn't have cheap cereal fillers. It's Premium Saltines, White Cheddar Cheeze-Its, Hot & Spicy Cheeze-Its, Dot's Pretzels, Gardetto's Rye Chips and Ranch Bugels. I make a mixture of butter, oil, Worceshershire Sauce, Tabasco Sauce and whatever seasoned salt you like. Bake for an hour at 250° stirring every 15 minutes.
The sweet treat is Christmas Hash. Kix Cereal, Cheerios, Spanish Peanuts, Mini Marshmallows, and M&Ms covered in melted white chocolate.
Enjoy. Merry Christmas to all!
Looks good AP! I’m generally more of a salty snack guy myself. Merry Christmas to you too!
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Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
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Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
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Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
I had to Google mud bugs. That must be a colloquial term. Round my neck of the woods we just call them crawdads or crayfish.
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Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
I had to Google mud bugs. That must be a colloquial term. Round my neck of the woods we just call them crawdads or crayfish.
I had to Google mud bugs. That must be a colloquial term. Round my neck of the woods we just call them crawdads or crayfish.
Sometimes call them that in SW Louisiana and across the border in SE Texas where I grew up to age 12. Usually called them crawfish there as in Crawfish Etouffee.
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This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
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This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
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This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
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NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
Thai restaurants in Central Indiana used to have a heat scale of 1-7. I got a 7 one time and couldn't finish my meal.
I'm a big fan of North American chilis, but the SE Asian stuff is on another level.
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