mrags Posted March 20, 2014 Posted March 20, 2014 Wait, wait, wait. You were checking out a hot blonde and mrags was pulling his pork?? Hot damn I need to come to the opener one of these years sounds wild. yeah. You missed out on my meat.
Chef Jim Posted March 20, 2014 Posted March 20, 2014 yeah. You missed out on my meat. I heard there wasn't much to go around. I think you need a bigger piece of pork.
Gugny Posted March 20, 2014 Posted March 20, 2014 I heard there wasn't much to go around. I think you need a bigger piece of pork. He used a lot of coleslaw. Coleslaw - which I had never eaten in my entire life up to that moment. That moment where mrags said - "eat it, con." Now ... I like coleslaw.
Chef Jim Posted March 20, 2014 Posted March 20, 2014 He used a lot of coleslaw. Coleslaw - which I had never eaten in my entire life up to that moment. That moment where mrags said - "eat it, con." Now ... I like coleslaw. Coleslaw? That's what you call it? Hmm, you think after living in SF for 5 years I'd know that.
mrags Posted March 20, 2014 Posted March 20, 2014 He used a lot of coleslaw. Coleslaw - which I had never eaten in my entire life up to that moment. That moment where mrags said - "eat it, con." Now ... I like coleslaw. lol
Fan in San Diego Posted March 20, 2014 Posted March 20, 2014 Wow you guys are disciplined. I have fast food once every two weeks on average. Damn I have it twice a day!
ExiledInIllinois Posted March 20, 2014 Posted March 20, 2014 ‘But large-scale clinical studies are needed, as these researchers recommend, before making a conclusive judgment.’
Keukasmallies Posted March 20, 2014 Posted March 20, 2014 My variation on Chef's salad take is to go to market salad bar and just buy the trimmings - chick peas, olives, peppers, dressing, etc. then take it home and mix it w/ the lettuce I have. Great salad, inexpensive because I'm only buying the extras at salad bar prices. No, I'm not a miser, but I enjoy "cooking" this way.
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