What I'm having for dinner.
- Thread starter slimedog
- Start date
ummm, that's a sign of shopping in the wrong aisles.
I've been poor (self imposed) and I never ate that shit.
I've been depressed and medicated and never ate that shit.
I've been...anyway, you get the point.
I've been poor (self imposed) and I never ate that shit.
I've been depressed and medicated and never ate that shit.
I've been...anyway, you get the point.
well, I have given my son that shit.
little prick had it coming. ;)
little prick had it coming. ;)
nervas - it's a sign you need to get married.
if he marries someone who knows how to shop in the right fucking aisles!
heh.
heh.
hey, don't blame me. blame the grocery store. I watched a show on CNN, and they said most grocery stores are designed and stocked to piss off ex(or about to be)-boyfriends. the demographics support this.
blame Safeway.
I'm pretty sure Michael Moore did a movie about it.
blame Safeway.
I'm pretty sure Michael Moore did a movie about it.
number6horse
okyoutwopixiesoutyougo
The grocers around here are all selling 8 lb. bags of russet potatoes for about 59 cents.
Not per pound, but 59 cents for the whole fucking bag.
My Irish ancestors are watching in envy. I can feel it. And tonight dinner was mashed spuds (light butter/1% milk) and a Boca spicy chick'n meatless patty.
Not per pound, but 59 cents for the whole fucking bag.
My Irish ancestors are watching in envy. I can feel it. And tonight dinner was mashed spuds (light butter/1% milk) and a Boca spicy chick'n meatless patty.
True story, folks, I am poor and I just got into buying Beefaroni again in the last year or so. In fact, let me go check, I got a can of Chef Boyardee Beef Ravioli today that contains a "Full Serving of Vegetables." They have sooooo many varieties now, I'm guessing twenty, though I have it only once a week.
It usually cost a buck so the price is right for me.
This can contains 30% of daily grains, 20% of daily vegetables and 10% of daily meat.
And I love the Beefaroini theme song, one of the best tunes of all time!
It usually cost a buck so the price is right for me.
This can contains 30% of daily grains, 20% of daily vegetables and 10% of daily meat.
And I love the Beefaroini theme song, one of the best tunes of all time!
DirtyJersey13
The Cruelty of Loveless Love
Chef Boyardee...only the finest. But DAMN that shit stains bowls like no other, I have my fair share of bowls with that permanent orange ring in them.
Gerard K H Love
Appreciate your friends
I had Chinese egg noodles(left overs) added some deli pastrami, tomato paste, dark soy sauce and some sweet and sour sauce. I'm alive today but strange dreams last night.
Canned food has too much sodium.
Canned food has too much sodium.
Ambreen
Sordide Sentimental
Which woman will marry a guy who has such a diet? It looks like vomit! This repellent mixture + the Gallagher brothers' pictures... I'm about to feel sick. :D
mjp
Founding member
If I'm not mistaken, the French actually eat vomit, don't they? I seem to recall that they sautee their snails and calf heads in it...
That's what it smelled like last time I was there, anyway. I only ate bread. Everything else was some combination of brains and pancreas, and I'm just not down with that.
That's what it smelled like last time I was there, anyway. I only ate bread. Everything else was some combination of brains and pancreas, and I'm just not down with that.
Gerard K H Love
Appreciate your friends
Vomit would be full of digestive enzymes to help break down the snails and calf heads.
As long as you're eating weird stuff.
As long as you're eating weird stuff.
Your love for the French is endearing!
You may even be able to see that fluorescent ring from space. If you look closely enough i'm sure it's on googlemaps....
Plus the secret ingredient in the sauce of this wretched shit is napalm. That's why it eats in to damn near everything it comes in to contact with. Wait till nervas breaks out a can of Campbell's Spaghettio's for the finest in vomit-like cuisine.
Ambreen
Sordide Sentimental
Are you sure, David ? :D Just look at this picture of bœuf bourguignon and then look again at the vomit above :D:
That was in the Middle Ages. Since then, French gastronomy has evolved.
ROC, you are hereby challenged to defend that statement. Chow on your wallabees and all that, but I know more about proper food technique than your festering bunghole.
ROC
It is what it is
It's true.
My festering bunghole is completely fucking clueless when it comes to 'proper food technique'.
But if we are going to persist with stereotypes and consign the French to the status of brain eating surrender monkeys then I feel compelled to throw my truly insignificant weight behind the idea that maybe you yanks know even less about 'proper food technique'.
What the hell does 'proper food technique' mean anyway?!
On second thoughts, don't worry about it. My wallaby is ready.
WALLABY STEW
Poor Dad he got five years or more as everybody knows
And now he lives in Maitland Jail with broad arrows on his clothes
He branded all of Brown's clean skins and never left a tail
So I'll relate the family's woes since Dad got put in jail
cho: So stir the wallaby stew
Make soup of the kangaroo tail
I tell you things is pretty tough
Since Dad got put in jail
Our sheep were dead a month ago not rot but blooming fluke
Our cow was boozed last Christmas Day by my big brother Luke
And Mother has a shearer cove for ever within hail
The family will have grown a bit since Dad got put in jail
Our Bess got shook upon a bloke he's gone we don't know where
He used to act around the shed but he aint acted square
I've sold the buggy on my own the place is up for sale
That wont be all that isn't junked when Dad comes out of jail
They let Dad out before his time to give us a surprise
He came and slowly looked around and gently blessed our eyes
He shook hands with the shearer cove and said he thought things stale
So he left him here to shepherd us and battled back to jail
My festering bunghole is completely fucking clueless when it comes to 'proper food technique'.
But if we are going to persist with stereotypes and consign the French to the status of brain eating surrender monkeys then I feel compelled to throw my truly insignificant weight behind the idea that maybe you yanks know even less about 'proper food technique'.
What the hell does 'proper food technique' mean anyway?!
On second thoughts, don't worry about it. My wallaby is ready.
WALLABY STEW
Poor Dad he got five years or more as everybody knows
And now he lives in Maitland Jail with broad arrows on his clothes
He branded all of Brown's clean skins and never left a tail
So I'll relate the family's woes since Dad got put in jail
cho: So stir the wallaby stew
Make soup of the kangaroo tail
I tell you things is pretty tough
Since Dad got put in jail
Our sheep were dead a month ago not rot but blooming fluke
Our cow was boozed last Christmas Day by my big brother Luke
And Mother has a shearer cove for ever within hail
The family will have grown a bit since Dad got put in jail
Our Bess got shook upon a bloke he's gone we don't know where
He used to act around the shed but he aint acted square
I've sold the buggy on my own the place is up for sale
That wont be all that isn't junked when Dad comes out of jail
They let Dad out before his time to give us a surprise
He came and slowly looked around and gently blessed our eyes
He shook hands with the shearer cove and said he thought things stale
So he left him here to shepherd us and battled back to jail
I never knew the proper spelling of wallaby. Cheers for that.
As for technique, it is a je ne sais quoi - you either have it or not.
There, French taken care of and I'm off the proverbial hook. Or not.
FYI, I make killer mashed potatoes, and I don't peel them.
As for technique, it is a je ne sais quoi - you either have it or not.
There, French taken care of and I'm off the proverbial hook. Or not.
FYI, I make killer mashed potatoes, and I don't peel them.
mjp
Founding member
I haven't known anyone who has made potatoes out of a box since the 1960s. Maybe after you guys get something newer than Happy Days on TV there you'll see what really goes on here. ;)
Whether the French know anything about food depends on whether you enjoy their kind of food, and I do not. Though I had some excellent Greek food in Paris. Made by Greeks, not Parisians.
Everything I ate that was prepared by Parisians was shitty, and that's not an exaggeration. They didn't seem to give a good god damn about what they plopped onto the plate. As long as you had to wait two hours for it, they were happy. A few years later I was in France, but safely outside of Paris, and I had one or two edible meals.
Overall it was mostly borderline garbage that I wouldn't pay $9 for at the Sizzler on Western Ave. "French food" as something to aspire to is a lie. The first time I was there, in 1984 I saw a fucking McDonalds in Paris, and the line was out the door. The myth of the superior French palette just seems like tourist board bullshit to me.
But then people who think too much about food, and how it always has to be unique and different and challenging are weird to me anyway.
As for cooking magazine glamor shots of bœuf bourguignon, in America we have jobs. We don't sit around at cafes for three hours in the afternoon, then decide we are too blue to return to work and go home to cook for three more hours. We're too busy making money so we can pay some idiot Frenchman to live in our outhouses and cook bœuf bourguignon for us. That's how we roll.
Whether the French know anything about food depends on whether you enjoy their kind of food, and I do not. Though I had some excellent Greek food in Paris. Made by Greeks, not Parisians.
Everything I ate that was prepared by Parisians was shitty, and that's not an exaggeration. They didn't seem to give a good god damn about what they plopped onto the plate. As long as you had to wait two hours for it, they were happy. A few years later I was in France, but safely outside of Paris, and I had one or two edible meals.
Overall it was mostly borderline garbage that I wouldn't pay $9 for at the Sizzler on Western Ave. "French food" as something to aspire to is a lie. The first time I was there, in 1984 I saw a fucking McDonalds in Paris, and the line was out the door. The myth of the superior French palette just seems like tourist board bullshit to me.
But then people who think too much about food, and how it always has to be unique and different and challenging are weird to me anyway.
As for cooking magazine glamor shots of bœuf bourguignon, in America we have jobs. We don't sit around at cafes for three hours in the afternoon, then decide we are too blue to return to work and go home to cook for three more hours. We're too busy making money so we can pay some idiot Frenchman to live in our outhouses and cook bœuf bourguignon for us. That's how we roll.