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IML Gear Cream!
http://laughingsquid.com/draft-beer-flavored-jelly-belly-jelly-beans/

The Jelly Belly Candy Company has created a new jelly bean flavor that tastes like a frosty glass full of tasty draft beer. The alcohol-free Draft Beer Jelly Belly jelly beans are available to purchase online from their official store.


Three years in the making, Jelly Belly launches Draft Beer Jelly Belly jelly beans. The world’s first beer flavor jelly bean is inspired by hefeweizen ale with an effervescent, clean, crisp and wheaty taste. Take a behind-the-scenes look at what goes into crafting this unique bean with members of the Jelly Belly flavor team (based in California, USA) and commentary from The Beeroness, Jackie Dodd. Alcohol-free, four calories per bean, OU Kosher. Also free from fat, gluten and gelatin. Vegetarian and made in a peanut-free facility.

 
http://www.buzzfeed.com/christineby... shots are worth bringing to your celebration

Here’s How To Make XXL Watermelon Jell-O Shots

1. Paper towels
2. 2 large bowls (one to mix the Jell-O, one for the watermelon you’ll scoop out)
3. 2 small sheet trays or baking dishes (each needs to be big enough to fit a watermelon half)
4. Liquid measuring cup
5. Electric kettle (or you can boil water another way)
6. Cutting board
7. Kitchen spoon
8. Whisk
9. Chef’s knife

Watermelon Jell-O Shots


Recipe by Christine Byrne

Makes about 30 wedge shots

Ingredients
1 12–16 pound watermelon
4 cups vodka
4 3-ounce boxes red Jell-O mix
2 8-ounce boxes unflavored gelatin

Preparation
1. Using a large chef’s knife, cut the watermelon into two equal halves, lengthwise.

2. Use your knife to slice all the way around the perimeter of the watermelon flesh, about an inch from the rind. Be careful not to pierce through the skin, as this will lead to your Jell-O leaking out. Then use a kitchen spoon to scrape out the rest and create a smooth bowl with roughly 1/2-inch red watermelon flesh left on the rind.

3. Line two small, rimmed baking sheets with paper towels in a way that creates a bed for your watermelon bowls. The idea is to create enough support to keep the watermelon bowls from rolling at all while they’re in the fridge. Put one bowl in the center of each tray and set aside.

4. In a large mixing bowl, combine the Jell-O mix and the unflavored gelatin. Add 4 cups of boiling water and whisk until the gelatin is completely dissolved, about 2 minutes. Add the vodka all at once and whisk just to combine.

5. Pour the Jell-O mixture into the watermelon bowls, dividing evenly. Carefully place the Jell-O filled watermelon bowls in the fridge, and refrigerate until set, about 4 hours.

6. When Jell-O is set, cut each half into 1-inch slices, crosswise, then cut each slice into 2–3 wedges, and serve.

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ANTOINE VAILLANT - SUPER AWESOME KITCHEN STUFF - NO FAKE NO BAKE FRUITY NUTTY BAR

 
http://www.thrillist.com/eat/los-an...p-fried-doritos-chile-relleno-burger-and-more

The 9 most unbelievable new foods from the OC Fair

The best thing about the OC Fair isn't the janky rides run by dudes half your age who'll probably kill you -- that honor is instead reserved for the nine, new, mostly deep-fried things pictured below (which will also probably kill you). If you dare, they're all available from now until August 10th.

Bacon A-Fair's Cave Man Club
This? This is only the GREATEST THING THAT'S EVER EXISTED. Yes, it is a smoked turkey leg, totally wrapped in bacon, and -- you guessed it -- deep-fried. If there was ever another, better thing that ever existed, it hasn't, so stop lying about it.

m6wupg-b78977993z.120120709133539000gd918ukt8.1.jpg
 
Fatburger introduces a burger made of... burgers

http://www.thrillist.com/eat/nation/fatburger-protein-style-burger-with-beef-patty-buns

It might be time to officially mark 2014 as the Year of the Meat Bun. First KFC brought back the Double Down, then the all-bacon bun arrived just in time for the 4th, and now Fatburger has debuted a "protein-style" burger with a beef patty bun. So sorry, Year of the Horse. You never stood a chance.

The new burger launched in Fatburger's just-opened Beverly Hills location, but is now making its way to all of the chain's national outposts. It consists of two lean beef patties as the bun, with mayo, lettuce, pickles, relish, onion, and mustard nestled in between. (Of course, you can also add extras like bacon, which you absolutely should.) Fatburger is apparently trying to grab the gluten-free crowd with their latest burger, but if the Double Down fanbase is any indication, they should expect plenty of questionable tattoos.
 
Philly Cheesesteak Lasagna Recipe

http://www.thrillist.com/recipe/nation/philly-cheesesteak-lasagna-thrillist-recipes

Time: 1 hour Yield: 1 (9-by-13-inch) pan



Ingredients:
2 tablespoons olive oil, divided
2 medium yellow onions, halved and sliced thin
2 teaspoons kosher salt, divided
1 pound cremini mushrooms, sliced
2 poblano peppers, sliced thin
2 cubanelle peppers, sliced thin
1/2 teaspoon freshly ground black pepper
12 wavy lasagna noodles
2 pounds cooked roast beef, sliced thin
12 slices sharp provolone
1 (15-ounce) jar Cheez Whiz
1 cup freshly grated aged provolone


Directions:
1. Preheat oven to 350°F.
2. Heat a large Dutch oven or wok over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add onions and sauté until soft. Sprinkle 1 teaspoon salt over them and cook until they just start to brown, about 10 minutes. Add mushrooms, peppers, and remaining 1 teaspoon salt. Turn heat to high and sauté for 8-10 minutes or until all the juices have released and evaporated. Turn off heat and stir in black pepper.
3. Boil 2 quarts of water in a large pot and cook lasagna noodles for 4 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together.
4. Layer noodles side by side with edges overlapping in 9-by-13-inch baking pan. Stack 1 pound of roast beef evenly over the noodles. Lay 6 slices of provolone over the beef. Top with half of the mushroom-onion-pepper mixture. Spread half the Cheez Whiz on top. Repeat layers once more. To finish, spread out the remaining noodles and top with grated provolone.
Bake for 30 minutes.
5. Let this beast sit for 15 minutes before cutting into it.
 
ANTOINE VAILLANT - SUPER AWESOME KITCHEN STUFF - FROZEN DESSERTS

 
http://abc7.com/pets/worlds-tallest-cow-stands-6-feet-4-inches/353541/

World's tallest cow stands 6 feet 4 inches, hails from Illinois

ORANGEVILLE, Ill. --
A 6-foot-4-inch bovine owned by an Illinois woman was recently dubbed the world's tallest cow.

Patty Hanson and Blosom the cow smiled for their official Guinness World Records photo shoot Monday.

Hanson received an email in mid-August stating Blossom had been named the world's tallest cow. She sought the record after veterinarians and the cow's foot trimmer constantly noted the 2,000-pound animal's large size, Hanson said.

At the end of May, family and friends began documenting Blosom's mass through photos and videos. Her official measurements were taken by a vet from Orangeville Animal Health Service.

"When I put Blosom's halter on, she knows it's time to go to work greeting people, and one of the best things I love about this big cow is she makes people smile. But now when I get to tell them they are looking at the world's tallest cow, I can't wait to see their reaction," Hanson said.

Hanson got Blosom when she was a calf and eventually decided to keep her as a pet. She turned 13 in July.

"My dad used to chuckle at Blosom, but soon softened up to her, which is why she stayed home on the farm as an addition to the many pets - she adds character," Hanson said.

Hanson said she wants to turn Blossom's story into a children's book someday.

"Blosom is a bit like an overgrown dog," Hanson said. "To people who have cows, they will get what I am saying, but I want other people to know she is special. I told my dad years ago that Blossom was destined for stardom, and with this record she has achieved that."

Blosom will be included in the 2016 edition of the "Guinness Book of World Records."

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Christmas 3g fat oatcake

 
http://smartblogs.com/leadership/2014/12/11/frank-perdues-obsession-with-quality/?utm_source=brief

Frank Perdue?s obsession with quality

This post is an excerpt from the book ?Tough Man, Tender Chicken: Business and Life Lessons from Frank Perdue? (December 2014, Significance Press) by Mitzi Perdue, who holds a bachelor?s degree in government from Harvard University and a master?s in public administration from George Washington University. For two decades she was a syndicated columnist, first for Capitol News, writing about food and agriculture, and then for Scripps Howard, writing about the environment. For more on the book, visit FrankPerdueBook.com, and follow on Facebook and Twitter.


If you enjoy this article, join SmartBrief?s e-mail list for our daily newsletter on being a better, smarter leader.

Although Ed McCabe was the copywriter for the Perdue account, he also became one of Frank?s best friends. Years after they were no longer working together, they would still visit each other.

In McCabe?s eyes, the basis of their relationship was that they were both fanatics. ?I was as fanatical about my product, advertising, as he was about his product, chicken. It?s not about doing a few things in your field well, it?s about doing everything well.?

McCabe saw Frank?s search to find an advertising agency as an example of his wanting to do everything well. While a typical company finds a search consultant whose specialty is searching out ad agencies, Frank, in contrast, made the effort to study the subject himself from top to bottom.

?I think the secret to Frank?s success was he did an unbelievably comprehensive amount of research to back up his instincts. He?d start with an instinct, such as that advertising would help his company, and then he?d explore it with tomes and tomes of research.?

?He was aggressive about it. Before we had the Perdue contract, he?d barge into my office as part of his research, and I?d say ?What are you doing here? Get the hell out, you don?t have an appointment!? That didn?t even slow him down.?A perplexed McCabe soon enough found Frank barging in again, unannounced, which was when McCabe rather famously told him. ?I don?t know if I even want your account you?re such a pain in the ass'?

Frank answered, ?I?m like that in everything, but once I make up my mind, you?ll find that I?m more reasonable.?

Interestingly, McCabe said that the inspiration for the ad campaign, ?It takes a tough man to make a tender chicken,? started with those moments when Frank would barge into his office. After his agency landed the Perdue account and McCabe was visiting Frank in Salisbury, he saw exactly the same kind of behavior at the Perdue headquarters. Frank wouldn?t pick up the phone and make an appointment. Instead, he?d just barge in. McCabe started to realize, ?This guy is a fanatic on quality and every detail that goes into achieving it. He has no time for formalities or pleasantries or obstacles.?

McCabe?s understanding that there was a reason the product was good formed the germ of the ad campaign. Also, McCabe felt that Frank?s being a spokesman worked because he was both visually and vocally connected to the product. Lee Iacocca had no relation to a car, except by title, but Frank reminded people of a chicken. ?He had that screechy, squawky voice. Also, he had personality, which is the one thing most CEOs who want to be in their own ads don?t have. He had a strong and unique personality that immediately related to the product he was selling.?

I asked McCabe how he dared choose Frank to star in the commercials, given that McCabe knew Frank was a shy person who didn?t like public speaking. McCabe answered that after watching Frank in action, he had total confidence that Frank was so success-oriented that he would do whatever it took to learn how to appear on camera.

During the first few shoots, Frank knew that he was supposed to ?give? to the camera and not hold back the way a shy person might be inclined to do. McCabe said that he had to tell Frank to ?dial back,? in order to get the right amount of energy.

The McCabe-Perdue professional relationship worked out well for 20 years. ?Working together that long is unheard of in the advertising world,? said McCabe. ?The average creative person?s burnout time on any particular account is about three years. Our 20 years and also the 20 years that I worked on the Volvo account is like some kind of world record.?

Besides their professional success, McCabe felt that they each opened up parts of their individual worlds to the other.

?Other than chicken, one of Frank?s favorite foods was Maryland hard-shell crabs. I?ll never forget the night he took Sam Scali and me to Phillip?s Crab House in Ocean City, Maryland, just after our first three Perdue Chicken commercials had been shot.

?I had never seen one of these critters before. I looked down at the placemat, full of diagrams and instructions for how to go about opening and eating one. I said, ?I don?t know Frank. This looks pretty complicated.'?

Frank then left the table without a word, only to return to the table a few minutes later with the proprietress of the restaurant, Shirley Phillips. She gave McCabe and his colleagues some one-on-one crab opening and eating instructions.

?That was Frank. In a crab-shell,? said McCabe. ?As brusque and as pointed as he could sometimes be, he was also tremendously thoughtful and generous.?

McCabe felt that he played a role in Frank?s becoming more sophisticated. ?He had all the instincts, but I also think, for example that with his dressing, his association with me had an impact. We did a lot of wardrobe work with him for commercials and he?d end up liking what had been selected, and was influenced by it. The relationship was very rewarding for both of us.?
 
That is too complicated to test meat done-ness. Here is the simplest...if it is mooing, cook it more.
 
Steven Rinella Tastes Bolivian Watermelon

 
Indian man cuts onion faster than a blender

 
Dicks by Mail, A Service That Anonymously Mails an Edible ?Bag of Dicks? to Your Enemies

http://laughingsquid.com/dicks-by-m...mails-an-edible-bag-of-dicks-to-your-enemies/

Dicks by Mail is a new service that will anonymously mail a bag of penis-shaped gummy candy along with a note that reads in bold type ?EAT A BAG OF DICKS? to anyone the buyer chooses, much like the popular Ship Your Enemies Glitter service. More information about the service, including suggestions for recipents and how to send a mouthful of phallic sweets to your target, is available at their hilarious FAQ, though they don?t answer the question of whether a hard candy version will be made available.

We have a long history of sending dicks to people. Starting in middle school with those folded notes, that unfold to a big veiny cock. Moving to texting ?8===D? to random people in high school all the way to snapchatting below the belt pics to ladies from the bar/church. But now it?s on to bigger and better things; now it?s on to Dicks by Mail.

gummy_penis_300_large.jpg
 
Protein Shake Recipe - REDRUM

 
Anthony Bourdain's Huge NYC Food Market Finally Has a Location

http://www.thrillist.com/eat/new-york/anthony-bourdain-s-huge-nyc-food-market-finally-has-a-location

We may finally know the location of celebrity chef Anthony Bourdain's enormous, highly-anticipated international food hall, Bourdain Market, thanks to a new report on Wednesday by Commercial Observer.

The chef, TV personality, and author is reportedly in negotiations for 100,000sqft of space at Pier 57, an abandoned shipping and passenger terminal located at West 15th St and the Hudson River that will be redeveloped into what's dubbed as "SuperPier," according to the report, which cites sources close to the matter.

Last month, Eater reported that the market will feature a huge variety of food offerings, including a farmers market, tapas bar, and bakery, among about 100 different vendors, some permanent and some temporary or rotating when it opens in 2016. There could also be a rooftop beer garden in the works, according to Eater. Other than that, there are few other details about the market and its offerings, which Bourdain and business partner Stephen Werther have recently teased as a bustling marketplace resembling street hawker centers.

?It is meant to be crowded and chaotic because that?s what hawker centres should be," Werther said this April in a report by Singapore's Today. "t is supposed to be a mash-up of foods, styles, smells, tastes and visuals. New York needs this. New York?s idea of street food, with a few rare exceptions, are sort of new versions of what we call fast casual. And that?s not what this is. It might be casual, but it?s not fast.?
 
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