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General Discussion => Essentially Flyertalk => Topic started by: DQ12 on March 22, 2016, 11:55:32 AM
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For a moment, it appeared that there may be some excitement surrounding our hoops program, so I held off just a tad this year. But with last night's news, it appears that interest in K-State sports will halt until the fall, leaving us to enjoy the year's best weather and best off-topic bbs'ing.
I can hardly wait for all the fun topics of conversations! :excited:
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But fall has the best weather :confused:
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:combofan:
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my favorite time of year!
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But fall has the best weather :confused:
youre doing it, Peter! You're combofanning!
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But fall has the best weather :confused:
youre doing it, Peter! You're combofanning!
Hook was the best!
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Does ksu not have a baseball team?
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Does ksu not have a baseball team?
It's getting oscar weber'd too.
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:Woohoo:
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feels good, feels great. i think it's time to celebrate.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.sherv.net%2Fcm%2Femoticons%2Feveryday%2Frelaxing-smiley-emoticon.gif&hash=5d1c29482d3b52214c0750232db9106914b81823)
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
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Does ksu not have a baseball team?
It's getting oscar weber'd too.
Ah, sorry (actually sorry, not the whole sorry, not sorry thing).
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This is my year, I can feel it.
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Does ksu not have a baseball team?
It's getting oscar weber'd too.
Ah, sorry (actually sorry, not the whole sorry, not sorry thing).
I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
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I've been combo fanning since mid December. I am way out in front of you fools for the "most improved" award.
Gonna win 'em all! (using Tapatalk)
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I gotta try and eat and orange like its an apple (or a pear! :D)
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I disagree that we are beginning combo fanning season, IMO it just ended.
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Combofanning is where the really great posters shine.
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I just had an idea for a thread where we all share our mac and cheese recipes.
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
You should start a combo-fanning thread on this very question!
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I just had an idea for a thread where we all share our mac and cheese recipes.
we use a different recipe just about every time we make it. i do have one that i consider my "all-star MVP" recipe though.
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I just had an idea for a thread where we all share our mac and cheese recipes.
we use a different recipe just about every time we make it. i do have one that i consider my "all-star MVP" recipe though.
I'm thinking early June-ish would be optimal for this discussion.
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
Talk to me in a week or two.
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
You should start a combo-fanning thread on this very question!
I was under the assumption that this thread was created for that purpose.
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
Talk to me in a week or two.
I'm mildly disappointed in this answer. I was under the impression that you had recommendations ready to go because you had been discussing this for months.
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
You should start a combo-fanning thread on this very question!
I was under the assumption that this thread was created for that purpose.
This thread is a talk about how excited we are about combofanning season, not to discuss combofanning season topics.
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
You should start a combo-fanning thread on this very question!
I was under the assumption that this thread was created for that purpose.
Nope! This is like a starting gun to signal the official start of the season. Don't be constrained the water feels fine!
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I feel sorry for YOU, son! In all likelihood your season is gonna end in disappointment. meanwhile we'll have been discussing things like skincare products for months! months!
So what skin care products do you recommend?
You should start a combo-fanning thread on this very question!
I was under the assumption that this thread was created for that purpose.
:facepalm:
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I can see how this is confusing for the uninitiated, given the new name of the board that used to be called "combofanning."
Now that I think about the name of the board, I hope we see the return of Snack-Offs.
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I love combofanning! the best of all seasons!
Sent from my SM-G900T using Tapatalk
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I've been combofanning since we didn't go for it on 4th and 1 in the TCU game. It has been very fun. :D
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You can't combo yet, guys. Our Yokohama B-Cor are still mathematically capable of reaching the BJ playoffs.
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Puniraptor NO!
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You can't combo yet, guys. Our Yokohama B-Cor are still mathematically capable of reaching the BJ playoffs.
is that J-O's team?
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Ya
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160322%2Fa1e7bbb9a54912e69e28fe402c626c0f.jpg&hash=8706c2ff3ea83a7dbff1ac0b68f66fd10ddb6cf2)
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160322%2Fa1e7bbb9a54912e69e28fe402c626c0f.jpg&hash=8706c2ff3ea83a7dbff1ac0b68f66fd10ddb6cf2)
Are you going to every game and being really obnoxious? I hope so. JO deserves that.
Gonna win 'em all! (using Tapatalk)
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Well he's an American
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What is Zeus?
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Buffalo Mane...Krystal....they are all good actually.
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We need to be cheering for the Aomori Wat's to lose.
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consider it done
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Pretty big Aomori fan tough. Def house divided kind of thing.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Buffalo Mane...Krystal....they are all good actually.
I've seen them. I've never had the balls to step in there. Thanks for the pro tip.
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I made a corned beef last week for St. Patrick's day. It was pretty good, but i found out my crock pot has a saftey switch to turn off of the warm setting at around the 12 hour mark or so, so it had a weird cook time and was tougher than i'd have wanted. I figure this could have been avoided by eating corned beef more than once a year. Does anyone actually do this?
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i don't like corned beef but love smoked brisket, weird?
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i don't like corned beef but love smoked brisket, weird?
I dont like pork chops but love bratwurst, weird?
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i don't like corned beef but love smoked brisket, weird?
I dont like pork chops but love bratwurst, weird?
you don't like pork chops?
my goodness, i'm confused. throw them into your crock pot with some seasoning and cream of chicken soup and cook them for 8 hours.
THANK ME LATER. LOL. THANK ME LATER.
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I dislike food from crackpots (except dips etc) ... I know I'm weird.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Buffalo Mane...Krystal....they are all good actually.
I've seen them. I've never had the balls to step in there. Thanks for the pro tip.
Reservation recommended... Its 25 for a cut but they wash your hair and free bourbon if desired.
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I made a corned beef last week for St. Patrick's day. It was pretty good, but i found out my crock pot has a saftey switch to turn off of the warm setting at around the 12 hour mark or so, so it had a weird cook time and was tougher than i'd have wanted. I figure this could have been avoided by eating corned beef more than once a year. Does anyone actually do this?
I did this too. I used the pickling seasoning, bay leaves, salt and pepper, and a can of Guinness. I also made Colcannon. Sauteed cabbage in butter that is finished with Irish whiskey, then mixed in with mashed potatoes. I made a gravy from the beef drippings as well. It was delightful.
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I dislike food from crackpots (except dips etc) ... I know I'm weird.
Even soups/chili?
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I dislike food from crackpots (except dips etc) ... I know I'm weird.
Even soups/chili?
Chili is fine but I generally cook mine in a Dutch oven...
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crockpots make incredible food
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Can we make fun of ppl's combofan threads in this thread? Did you guys see that fanning started a thread bitching about his car again? :lol: What a goof!
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crockpots make incredible food
Stews, roasts with cooked carrot
:Yuck:
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
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Great clip coupons for $6.99 errrday. There are some cool old school barber shops downtown.
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Great clip coupons for $6.99 errrday. There are some cool old school barber shops downtown.
JFC man. Just see if you can find an old Flowbee (sp?) on craigslist or something then.
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crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
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Wacky, if you're dead set on great Clips, you can reserve your spot online fyi
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
his name is Kevin Capper. call him.
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Wacky, if you're dead set on great Clips, you can reserve your spot online fyi
Yeah, that's what I did today. No wait. :cheers: I still look like a boss too. :gocho:
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crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
-
crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
I'm sorry, could you get me another wine cooler? Kthx.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
his name is Kevin Capper. call him.
I'm assuming Newell is no longer in Manhattan.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
Rack up AA points, fly here monthly, Sergio.
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crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
I'm sorry, could you get me another wine cooler? Kthx.
champagne and tennis lessons, life must be great.
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Great clip coupons for $6.99 errrday. There are some cool old school barber shops downtown.
JFC man. Just see if you can find an old Flowbee (sp?) on craigslist or something then.
One time I had an idea for a game:
Truth or Flowbee
The way it works is you say either "truth" or "flowbee". If you say truth, we ask you a Q like "How many people have you french kissed?" and you have to answer with the truth. If you say "flowbee" you get a haircut using a flowbee.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
Roger gone from Aggieville barbers? I heard a rumor he retired.
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Is that one of the old dudes next to kites?
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Is that one of the old dudes next to kites?
Sorry, wrong name...Campus Hairstyling
https://goo.gl/maps/iyU4exDz2252
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
I will give you the winning recommendo once we have the proper thread for it
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You people...
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I'm assuming Newell is no longer in Manhattan.
Oh man, another Newell-ite. He was the best. (though his haircuts weren't the best)
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
his name is Kevin Capper. call him.
Nope, Dylan
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If I came to FF, I'd bring a flowbee and play this new game that I just read about. It would be wonderful.
Gonna win 'em all! (using Tapatalk)
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I'm assuming Newell is no longer in Manhattan.
Oh man, another Newell-ite. He was the best. (though his haircuts weren't the best)
that straight razor :ohno:
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I'm assuming Newell is no longer in Manhattan.
Oh man, another Newell-ite. He was the best. (though his haircuts weren't the best)
that straight razor :ohno:
He stopped using the straight razor at one point. Always wondered who the victim was.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
his name is Kevin Capper. call him.
Nope, Dylan
i think we just need to compare my haircuts to your haircuts and we can tell who is in the right here. the answer is Kevin Capper.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
his name is Kevin Capper. call him.
Nope, Dylan
i think we just need to compare my haircuts to your haircuts and we can tell who is in the right here. the answer is Kevin Capper.
DLew and I were talking the other day about the salon vs barbershop experience. Isn't he the guy that has his shop within the salon? I've been out of MHK haircut game for a few years
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crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
I'm sorry, could you get me another wine cooler? Kthx.
champagne and tennis lessons, life must be great.
I'm sure you'd look quite fetching in a cute lil' speedo. On second thought, could you get me a mojito? Fabulous, thanks.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
his name is Kevin Capper. call him.
Nope, Dylan
i think we just need to compare my haircuts to your haircuts and we can tell who is in the right here. the answer is Kevin Capper.
DLew and I were talking the other day about the salon vs barbershop experience. Isn't he the guy that has his shop within the salon? I've been out of MHK haircut game for a few years
He opened up his own barber shop in the Wells Fargo building downtown. He used to rent a booth at a shop in aggieville, but I only got a cut there from him once. I don't recall off the top of my head if that place is still open, or if it got wiped out by the awful johnny kaws complex. I believe TTHOTUC is a Kevin fan.
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You know what pisses me off?! I went to two great clips over lunch today and they both were a zoo. My hair is getting crazy right now. :curse:
Why in the world do you not have a "person" at a real salon/barber shop? eff man you're an adult now.
I need a barber shop. Now that I'm back in Manhattan, my haircuts have been wildly inconsistent. Will take recommendos
his name is Kevin Capper. call him.
Nope, Dylan
i think we just need to compare my haircuts to your haircuts and we can tell who is in the right here. the answer is Kevin Capper.
DLew and I were talking the other day about the salon vs barbershop experience. Isn't he the guy that has his shop within the salon? I've been out of MHK haircut game for a few years
He opened up his own barber shop in the Wells Fargo building downtown. He used to rent a booth at a shop in aggieville, but I only got a cut there from him once. I don't recall off the top of my head if that place is still open, or if it got wiped out by the awful johnny kaws complex. I believe TTHOTUC is a Kevin fan.
Ah, nice. My brother was a Kevin fan
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I've never been super comfortable in a barbershop outside of the town I grew up in. Barbershops are very club-like.
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crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
I'm sorry, could you get me another wine cooler? Kthx.
champagne and tennis lessons, life must be great.
I'm sure you'd look quite fetching in a cute lil' speedo. On second thought, could you get me a mojito? Fabulous, thanks.
so this exchange didn't quite work, but I tried and nobody can take that away from me.
http://goEMAW.com/forum/index.php?topic=3540.msg61259#msg61259
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I'm assuming Newell is no longer in Manhattan.
Oh man, another Newell-ite. He was the best. (though his haircuts weren't the best)
that straight razor :ohno:
He stopped using the straight razor at one point. Always wondered who the victim was.
Yeah, the straight razor was a bit scary when you'd watch Newell's hands shake, but then he'd put that warm shaving cream on your neck and you'd forget about the shakes.
-
crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
I'm sorry, could you get me another wine cooler? Kthx.
champagne and tennis lessons, life must be great.
I'm sure you'd look quite fetching in a cute lil' speedo. On second thought, could you get me a mojito? Fabulous, thanks.
so this exchange didn't quite work, but I tried and nobody can take that away from me.
http://goEMAW.com/forum/index.php?topic=3540.msg61259#msg61259
i got it and i think dlew did too, my response to your last post was just accusing her of continued laziness (champagne and tennis lessons) and dlew mentioned the mojitos.
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ah, well jokes on me then. it took me a while to find the original but I laughed when I read the "I crap slow cookers in my sleep" line.
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ah, well jokes on me then. it took me a while to find the original but I laughed when I read the "I crap slow cookers in my sleep" line.
yeah, i reread and kinda felt bad when i laughed about it too
-
crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
I'm sorry, could you get me another wine cooler? Kthx.
champagne and tennis lessons, life must be great.
I'm sure you'd look quite fetching in a cute lil' speedo. On second thought, could you get me a mojito? Fabulous, thanks.
so this exchange didn't quite work, but I tried and nobody can take that away from me.
http://goEMAW.com/forum/index.php?topic=3540.msg61259#msg61259
i got it and i think dlew did too, my response to your last post was just accusing her of continued laziness (champagne and tennis lessons) and dlew mentioned the mojitos.
Wow, clams was quite crude for a middle schooler
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it was vincent, my older brother. he used my goEMAW account all the time because he was in a frat at ksu and didn't have an account here.
-
crockpots make incredible food
I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
(https://s-media-cache-ak0.pinimg.com/736x/5c/4e/46/5c4e4650c297b8448b32b7b292fffd7a.jpg)
when i started reading the ingreds, first thing i wondered was - how does he keep the pork from being overly fatty? sure enough, aluminum foil balls/rack. i'm going to make some of these fuckers next week with a few notable changes including accoutrements that have fat in them, and a handful of different misc dried peppers to cook with the shoulder
I'm sorry, could you get me another wine cooler? Kthx.
champagne and tennis lessons, life must be great.
I'm sure you'd look quite fetching in a cute lil' speedo. On second thought, could you get me a mojito? Fabulous, thanks.
so this exchange didn't quite work, but I tried and nobody can take that away from me.
http://goEMAW.com/forum/index.php?topic=3540.msg61259#msg61259
i got it and i think dlew did too, my response to your last post was just accusing her of continued laziness (champagne and tennis lessons) and dlew mentioned the mojitos.
Wow, clams was quite crude for a middle schooler
Yeah he was
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lol, look at pmshead in here giving haircut reccomendos. His hair has been untamed for well over a year now.
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remember not to dive too far into one particular thread idea in this thread.
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You could rank and talk about your favorite ramen shops.
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I just had an idea for a thread where we all share our mac and cheese recipes.
My kind of thread! Bring it on.