Man, everyone must really be enjoying the holidays weekend!
There is Germany-Italy and a shitload of WW2 jokes on tap today. Also, I expect random gifs, near-naked girls, and beer talk.
YOU KNOW WHAT TO DO!
"This site goes down so often we oughta change the name to “Dating Nancy Reagan”" – Horatio
Man, everyone must really be enjoying the holidays weekend!
There is Germany-Italy and a shitload of WW2 jokes on tap today. Also, I expect random gifs, near-naked girls, and beer talk.
YOU KNOW WHAT TO DO!
To be fair…
Shit, I am late. Quick dash off to the grocer for essential ingredients… and yes, more than just Cheerios, jerkface!
http://images.firstwefeast.com/complex/image/upload/gif_Good-Humor-Ice-Cream_Good-Humor-Ice-Cream0247_opxwji.gif
Yes, I’m quite certain that the Frosted Flakes will fill the void.
Jerkface? Someone needs to take a deep breath and think logically and critically. Thank GOD the Honey Nut Cheerios might have provided some much needed glucose for doing exactly that. Plus you pretty much can’t burn them beyond recognition, so bonus for you.
http://imagesmtv-a.akamaihd.net/uri/mgid:file:http:shared:mtv.com/news/wp-content/uploads/2015/04/wilde-1427893487.gif
Hey Fronkenshteen, I left a reply to your chile verde question at the bottom of your comment.
A better use for the tenderloin, apart from the Iowa pork tenderloin sandwich I posted is either grill or roast your tenderloin.
Use a 2-1 ratio of balsamic vinegar and olive oil, a few cloves of minced garlic, some sprigs of fresh thyme and marinate in the fridge for about an hour. Let the loin come to temp and cook in a 350 oven for about 40 minutes, while basting with the pan juices a few times during cooking.
Or put on the grill at medium heat and turn every few minutes until done. About 20 minutes or so on the grill.
You can also do a mustard and garlic rub with some fresh rosemary and follow the same cooking techniques.
I love a good tenderloin.
These. Got them at EMS for $135. I have another pair for winter hiking but my regular boots had given up the ghost after several years of faithful service.
Serpentine Babolat!!!!!
Come on…nobody? Fuck you, that’s funny.
(don’t leave me hanging Hippo)
https://www.youtube.com/watch?v=qPaXG0oEInY
You could use bacon but it wouldn’t be the right consistency when done. The whole thing about the chile verde is the fatty gelatinous element when the pork is finally cooked and at the fall apart stage. The loin would be a little too lean and possibly a little tough.
I would use the pork loin for another application and go with the pork butt.
You could always save the pork loin for one of these bad boys…
http://www.seriouseats.com/images/2015/01/20150120-breaded-pork-tenderloin-sandwich-titus-ruscitti-9-nicks-kitchen.jpg
Than again, Italy does have El Shaarawy…
http://sport-xl.org/uploads/posts/2014-09/thumbs/1410007296_imago12954880h.jpg
Which means they harness the power of the mighty turaco, so perhaps they remain a force to be reckoned with?
http://www.ejphoto.com/images_AZ/AZ_WhiteCheekedTuraco02.jpg
I think they’re the best two teams left. The managers are equally intense but couldn’t be more different. Löw is super “been there already”, stylish, and unselfconsciously gross. He apologized for sniffing his balls mid game and brushed aside as “cold coffee” Italy’s unbeaten streak–then took a sip of expreso.
Antonio Conte is a fucking maniac who’s demanding as hell, asks waiters which players are having late-night munchies (and what are they eating), and is Al Davis level paranoid about practices and the press.
I take Italy. Their tyrants are hella likable.
https://m.youtube.com/watch?v=7GBXp6lVUlQ
Shit! This one:
https://m.youtube.com/watch?v=ZWDTtsLd3J8
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