++ ATOT official NEF thread part IV ++

[Mixolydian]

yes, and it stinks in here, eat a breath mint

hi mixed

Neffing with a bunch of kill-joys.

 

[eldorado99]

nef

 

[Mixolydian]

i am a fucking moron

 

[TurtleCrusher]

yes, and it stinks in here, eat a breath mint

You are starting to sound a lot like my wife right now...

So you don't smoke, you don't drink...what exactly is your vice?

Food bro. And I can't have too much or else I'll get really fat.

 

[Mixolydian]

Food bro. And I can't have too much or else I'll get really fat.

I thought food was a given. for everyone. that's not a real vice.

 

[TurtleCrusher]

i am a fucking moron

 

[TurtleCrusher]

I thought food was a given. for everyone. that's not a real vice.

it is brah. chicken teryaki with no veggies... my fav!

 

[Mixolydian]

It should be noted that I didn't used to be. Actually was really fucking smart.

 

[eldorado99]

nef

 

[eldorado99]

nef

 

[Mixolydian]

Pizza and wine.

 

[eldorado99]

pork chops and beer

 

[Mixolydian]

pork chops and beer

Make sure they don't get too dry. Nothing worse than dry, tough pork chops.

 

[eldorado99]

Make sure they don't get too dry. Nothing worse than dry, tough pork chops.

yup, soak 'em in olive oil and garlic for a few hours first and make sure to take them off bbq as soon as they reach 160 degrees

 

[eldorado99]

put a little bbq sauce on and it is tasty

 

[eldorado99]

ive heard marinating them in dill pickle brine for 24 hours makes a pretty good chop too, havent tried it yet

 

[Mixolydian]

yup, soak 'em in olive oil and garlic for a few hours first and make sure to take them off bbq as soon as they reach 160 degrees

Ah, so you know how to cook. You will be my personal chef!

 

[Red Squirrel]

Yay done my set of 12h shifts. I can sleep in for a while now and catch up on sleep. So tired. Off for 4 days, then I start nights which means I can sleep in as well.

 

[eldorado99]

Ah, so you know how to cook. You will be my personal chef!

i wouldnt say im a chef, but i do have some basic cooking skills so i can make a half decent meal from time to time

 

[Mixolydian]

i wouldnt say im a chef, but i do have some basic cooking skills so i can make a half decent meal from time to time

I can't...but then again I don't want to.

 

[eldorado99]

I can't...but then again I don't want to.

i didn't used to either, it is something i kind of found out i liked by accident. i dont like doing hum drum things like steaming broccoli and frying an egg, but put a detailed meat/bbq recipe in front of me and i will go at it

 

[Mixolydian]

i didn't used to either, it is something i kind of found out i liked by accident. i dont like doing hum drum things like steaming broccoli and frying an egg, but put a detailed meat/bbq recipe in front of me and i will go at it

Mmmmmm

 

[eldorado99]

which translates in to good meals when im not tired, but when im tired after work on weekdays it can be a struggle so sometimes i just nuke a pizza pop or 3

 

[eldorado99]

this is a good one:
Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. (This is not absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)

Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once.

​

 

[eldorado99]

london broil