blake_logan

Blazing Saddles?

I'm a little behind on my DVR viewing, so no Coven spoilers, please I got hooked from the promos...I figured with Kathy Bates, Angela Bassett and Jessica Lange, how can you go wrong? I enjoyed the series so much I went back to the first season on Netflix.... the Murder House story was just as good as Coven. Haven't made it past the first Asylum episode yet...it's getting off to a slow start. Not sure yet it's worth the time.

I'm thinking either Outsourced or The Best Exotic Marigold Hotel

If only for the great sax

http://www.youtube.com/watch?v=jhTweJ3mDKs

I was gonna say that I recently found yogurt that expired in 2011, but then I remembered the two blocks of cheddar cheese that I bought in the UK sometime before the 2001 hoof & mouth outbreak. I kind of afraid to open it now, so it keeps getting pushed to the back of the fridge.

The Santa Clause?

I got four heads of collards.

This one is still my favorite since it always makes me smile

The Ten Commandments?

Yep. Your turn.

Keeping with the theme of holiday movies....."You guys give up yet? Or are you thirsty for more?"

Ummmm....Rudolph the Red Nosed Reindeer????

How the Grinch Stole Christmas????

Norma Rae?

I haven't had a burger at Wendy's since they did the "Daves Hot & Juicy" promotion a few years ago. The "juicy" was more an unpleasant greasy and the meat was kind of dry. In northern Italy there are a number of traditional dishes made of horse meat and served in the nicer restaurants. I love Nandos -- and remember, you get what you pay for....no chance of ingesting any "meat glue" from their bone-in chicken. People have been using binders and fillers to stretch out meat and turn small bits into reasonable servings for centuries. Think meatballs, croquettes, sausages, terrines, etc. Eggs, corn starch, flour, bread, etc. all serve as binders to glue together small bits of meat into something that looks more like a serving of something. People have been using enzymes on their food as a tenderizer for centuries as well (papaya and pineapple juice in a "natural" recipe, Adolph's meat tenderizer for the modern home cook), so that's not new either. Advances in food science introduce new products every day and this is just the latest set of additives. I find it hard to believe that someone would go into a nicer restaurant and not notice if they were served trimmings glued together with transglutaminase or Fibrimex instead of a steak. Either the flavor or the texture (or both) would make it pretty obvious that you were eating fused meat. If it's palatable then people will buy the product. If it isn't then they won't. Arby's has been selling fused meat as roast beef for decades. It's obviously not real meat, but people eat it anyway. Now, if you really want to ponder food chemistry....how come when you buy a loaf of bread in the UK it starts to mold in about a week while a loaf of bread in the US takes nearly a month to start getting the green fuzz?

Or we could all use the unambiguous method: 13-November-2013

Well, after the first movie came out, there were numerous unofficial Hunger Games tours. Some were just bus rides to the various filming locations...others were more "hands on" and could conceivably be the foundation for a theme park, for example: http://hungergamesunofficialfantours.com/ "Saturday you’ll be dropped on location in DuPont State Recreational Forest to see all the filming location sites used in The Hunger Games™ movie. Your guide will be on hand to assist you – and to teach you survival skills along the way. You’ll then reconvene at Earthshine Discovery Center for lunch. The afternoon will be filled with survival classes that you’ll need to participate in the Game Simulation: archery, sling shot, fire building, special effects camouflage, shelter building and more. In the evening you’ll be treated to a Gala Banquet. Sunday – you’ll convene for your Game Simulation. See if you and your team have what it takes to win. Use your new found skills – along with clues you’ve deciphered over the weekend – to survive – and even win the Game on Sunday. " I was underwhelmed by the movie and I've never read the books, but since it was filmed in the area, the local TV news provided a lot of coverage of the various activities surrounding the movie. I expect it will heat up again with the new movie.

Not to mention that I hear the police may want to see a permit if you have a tripod...they assume you're doing a commercial shoot if you have fancy equipment like that.

Gonna shake your boogie....

My UK pig-out includes British bacon, farmhouse cheddar cheese, custard cream biscuits, McVitie's Cheddars & Nando's Peri Peri Chicken. Sadly, it's been several years since I've had the opportunity to indulge from that list .

That would amount to heresy around here, but if you post your recipe, I'll consider some "in the closet" barbecuing to try it out

At the risk of being too literal with the title of the thread... Slowly roasted pork shoulder, cooked until it's fall off the bone tender (preferably outside over hardwood coals, but it is possible to do an acceptable job indoors) sprinkled with a sauce of hot peppers, vinegar and a touch of sugar and ketchup..... Accompanied by potatoes cooked with cheese and onions (gratin, loaded baked, loaded mashed, etc. preparation method is not as important as the combination of ingredients)...... and leafy greens (mustard, turnip or collards). Traditionally served with hushpuppies..... Finish up with the chocolate stout cake from the recipe I posted previously... or still warm Banana Pudding made from the recipe on the Nilla brand vanilla wafer box. or both if you're really going to pig-out

Ummm....Silent Running?