GirlGround So...

2/15/08 7:06 PM
Posts: 6409
I have a couple of filets wrapped in bacon, a bottle of wine, some peas, brussel sprouts, and a salad. Who's joining me for dinner?
2/15/08 7:13 PM
Posts: 52738
nah... my dick is too big for ya..  ask someone else
2/15/08 7:16 PM
Posts: 6413
2/15/08 8:30 PM
Posts: 2942
I thought you had to wait six weeks until you could take the cack again. Has it been that long since you spit the terrible two out?
2/15/08 9:10 PM
Posts: 6416
It'll be 7 weeks on Sunday. And, because I had a c-section, I was able to take cack a little on the early side. MMM I wish my cack was here...
2/15/08 9:54 PM
Posts: 2947
ok, I eat my steak medium. I have to stop and fuel up the Pussy Wagon.
2/15/08 10:02 PM
Posts: 2028
Whoops...cant believe I typed that! Carry on.
2/15/08 10:33 PM
Posts: 6420
you like Kevin Sorbo?
2/15/08 11:38 PM
Posts: 2953
Is that a polite way of asking me if I would be willing to wear a loin cloth while you dawned pasties and a wig made of snakes?

2/16/08 7:23 AM
Posts: 12419
"some peas, brussel sprouts, and a salad"

I might start with a classic cesaer, but you need to upgrade those sides with a nice filet.....

Next time I recommend Asparagus Hollaindaise and Roasted rosemary new potatoes.
2/16/08 3:07 PM
Posts: 6421
Thank you for the suggestion, but I was eating alone without a care in the world.. lol
2/16/08 4:34 PM
Posts: 12433
That's the best time spoil yourself, girlfriend.
2/16/08 7:00 PM
Posts: 25443
brussels sprouts? ugh!
2/16/08 10:05 PM
Posts: 6426
I ate it all.. Both filets, all the brussel sprouts, all, everything!! Sloppy, how do you make hollandaise sauce?
2/16/08 11:35 PM
Posts: 7361
baby cabbages are fucking gross.... Pass...
2/17/08 7:53 AM
Posts: 2957
Hollaindaise is just lemon juice butter and egg yolk. I am not a fan.
2/17/08 11:26 AM
Posts: 12440
Hollandaise over steamed asparagus is amazing if done correctly.  It's very simple to make but tricky at the same time, because you can ruin it in a second.  Here's an Alton Brown recipe that is a little more complex way of doing it, but much harder to ruin.

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

2/17/08 4:42 PM
Posts: 2967
most overrated sauce ever. It should only be served over Eggs Benedict IMO.

Brussels Sprouts are the bomb btw.
2/17/08 8:35 PM
Posts: 6427
Thanks sloppy.. I'm going to try that.