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Thread Number: 38402
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Original Message
"What is Foonermints Cooking?"
Posted by foonermints on 04-06-14 at 03:38 PM

No, it's not bacon.

Chicken!

Get Ready..

It's always good to get your "Chicken Skinning Pliers" out of the garage.

It would also be good to replace our kitchen countertop, but that's what the "Wyders Pear Cider" is for (next to breadcrumbs). To forget about it.

WooHoo! We got free olive oil at the market today!

Ready the assembly line.

Box it up and wait for the stupid oven to heat.

Cooked! But why won't the stupid oven brown it for me too?


I'd bet her pancakes were good.

Table of contents
Messages in this discussion
"RE: What is Foonermints Cooking?"
Posted by kingfish on 04-06-14 at 03:52 PM
Cause it's stupid!

(Dark meat is the other white meat)

"RE: What is Foonermints Cooking?"
Posted by foonermints on 04-06-14 at 03:54 PM
I need a maid or something to brown my chicken.
"RE: What is Foonermints Cooking?"
Posted by cahaya on 04-06-14 at 08:07 PM
Is there a Broil dial on your oven?

Sometimes when I bake chicken, BBQ ribs or even just the melt the cheese on Philly cheesesteak sandwiches, a 3-to-5 minute broil does wonders.


Pepe's summer 2013 sig blast

"RE: What is Foonermints Cooking?"
Posted by foonermints on 04-07-14 at 12:01 PM
It's all stuffed full of digital nonsense. I guess I can figure it out.


Handcrafted by RollDdice

I could do it with an open fire and a tinfoil reflector oven. I was a boy scout!

"RE: What is Foonermints Cooking?"
Posted by kidflash212 on 04-07-14 at 07:46 AM

Chicken Carbonara?



Tribe!

"RE: What is Foonermints Cooking?"
Posted by foonermints on 04-07-14 at 12:14 PM
»Ingredients

Kitchen Bouquet is only made by one company, the Clorox Company in Oakland, California.
The ingredients that the Clorox Company includes on plastic bottles of Kitchen Bouquet are:
"caramel, vegetable base (water, carrots, onion, celery, parsnips, turnips, salt, parsley, spices), sodium benzoate (less than .01 or 1% to preserve freshness) and sulfating agents."


Flavor

Descriptions of the flavor of Kitchen Bouquet vary. Some describe the cooking condiment as flavorless, while others think it tastes as though it has been burned.
The Practically Edible website describes the flavor of Kitchen Bouquet as a mild beef flavor and attributes that flavor to the fact that Kitchen Bouquet is made from a certain combination of herbs, spices, vegetables and water.«

Well, it's worth a try. I'll try anything!


Tribe: The Wobbly Days..
I haven't had my daily requirement of Sodium Benzoate and Sulfer anyway.

"Mmmm"
Posted by moonbaby on 04-07-14 at 01:40 PM
breaded pliers! Looks good

Someone is burning something in New Jersey today, the city was filled with smoke this morning. It came from about 100 miles away! http://www.nytimes.com/2014/04/08/nyregion/smell-from-new-jersey-brush-fire-settles-in-new-york.html

"RE: Mmmm"
Posted by foonermints on 04-07-14 at 02:22 PM
Breaded pliers are an old-timey favorite. I'm shocked you are the only one who knew about them.

So New Jersey is responsible for stinky things.. Uh Oh!

"RE: What is Foonermints Cooking?"
Posted by Molaholic on 04-07-14 at 01:53 PM
If all else fails, and you really need to brown your chicken, you can always go this route:


It just occurred to me that the phrase "brown your chicken" could be code for something...


Ride, Moley, ride!

"RE: What is Foonermints Cooking?"
Posted by foonermints on 04-07-14 at 02:26 PM
Jbug has the code book
"adding a new entry"
Posted by jbug on 04-11-14 at 12:30 PM
Do you know how long it took me to find this dang thing?


I found the code book! and? I've added a new entry for Agman.

"One other thing"
Posted by Molaholic on 04-07-14 at 03:48 PM
LAST EDITED ON 04-07-14 AT 03:49 PM (EST)

I'm sure the Chopped judges would ding you severely for putting raw chicken on the naked counter (and next to the sink!). Double contamination there, kiddo

"To Hell With Them"
Posted by foonermints on 04-07-14 at 04:20 PM
I'm not dead yet.
Besides: Do you know what wax paper costs nowadays?


Burro meat: It's the new chicken.

"RE: One other thing"
Posted by jbug on 04-11-14 at 12:33 PM
the Clorox stuff should take care of that, right?
"RE: What is Foonermints Cooking?"
Posted by kingfish on 04-07-14 at 04:43 PM
LAST EDITED ON 04-07-14 AT 04:47 PM (EST)

So, exactly what is (ex-science teacher) Fooner cooking up in his (Breaking Bad lab) kitchen these days? And why is he strangely not concerned with salmonella (which can be neutralized by meth) ? And why does he all of a sudden have all this money to throw around on exotic foods like chicken legs from, well, from wherever exotic chicken legs come from? And exotic oils from Greece?

Hard to (shoot up) tell. I wouldn't have the slightest idea?



Crabman

"RE: What is Foonermints Cooking?"
Posted by foonermints on 04-07-14 at 05:10 PM
»So, exactly what is (ex-science teacher) Fooner cooking up in his (Breaking Bad lab) kitchen these days?«

Nothing explosive. At least "comfort room" wise.

»And why is he strangely not concerned with salmonella (which can be neutralized by meth) «

See above. I've got to get some of that Clorox-based browning agent from Kidflash to keep Moley happy.

»And why does he all of a sudden have all this money to throw around on exotic foods like chicken legs from, well, from wherever exotic chicken legs come from? And exotic oils from Greece? «

I am tax-free today! Except for that date with the executioner for not buying Obamacare cr@p.

"RE: What is Foonermints Cooking?"
Posted by Puffy on 04-08-14 at 01:49 AM
88 cents a pound at Vons, right?

Paprika is good for browning chicken.



I waddle for Agman

"RE: What is Foonermints Cooking?"
Posted by foonermints on 04-08-14 at 08:51 AM
Ah! I forgot about that. I'll have to try it on the chicken thighs next week. Thanks!



Death to Salmonella! by Agman
I'll still look around for that Clorox-based stuff, just to see for my own evil glee.

"RE: What is Foonermints Cooking?"
Posted by kingfish on 04-08-14 at 08:35 AM
You're a guy! Guys brown stuff on a grill, wearing aprons that invite guests to kiss them, one hand filled with an alcohlic drink (not wine) and the other with a big fork. That's what guys do.

Shape up, man!

And pear cyder? You're out of moonshine?

(I can't believe you actually have me thinking about grilling up a bunch of chicken parts. So much so that it's passed the "thinking about" stage, and moved on to the "gonna do it". I'll have to dig out my catfish skinnin' pliers).

"Besides Baking"
Posted by foonermints on 04-08-14 at 11:52 PM
I'm exploring my French Side.
Pretty soon it's going to be escargot and Champagne.

Oh! and Towel Dancing.


Pour me a glass. It's thirsty out here in the desert.

"RE: Besides Baking"
Posted by kingfish on 04-09-14 at 09:17 AM
LAST EDITED ON 04-09-14 AT 09:18 AM (EST)

Amenable to Champagne. Especially Moonshine Champagne.

Snails either wander off or fall through the grill.

"RE: Besides Baking"
Posted by foonermints on 04-09-14 at 08:58 PM
If you soak the snails in whiskey, they tend to stay put.

Now towel dancing?

"RE: Besides Baking"
Posted by kingfish on 04-10-14 at 09:52 AM
And fried sluggs? Yum boy.

Minced caterpillars? Heavenly.

Baked doodle bugs? At least they stay put.

Sautéed earthworms? (Enough already).

"RE: What is Foonermints Cooking?"
Posted by jbug on 04-11-14 at 12:33 PM
I'll have to dig out my catfish skinnin' pliers

You cannibal!



"Looks like"
Posted by foonermints on 04-14-14 at 06:32 PM
Garlic chicken thighs this week.

Boneless and skinless, of course.

"What is Foonermints Cooking?"
Posted by kingfish on 04-18-14 at 09:50 AM
http://community.realitytvworld.com/boards/User_files/53512d3dea1da585.html
"Yick!"
Posted by foonermints on 04-19-14 at 11:05 AM
I just ate those buggers to impress my girlfriend. With enough garlic and butter, you can eat boiled thistles.

Now leg of lamb, on the other hand..

Don't go showing me pictures of Mary now.

"RE: Yick!"
Posted by kingfish on 04-19-14 at 12:17 PM
How about Mary's three-legged lamb?
"Yick!"
Posted by kidflash212 on 04-19-14 at 02:57 PM
Any recipes for rabbit?


"Wow"
Posted by foonermints on 04-26-14 at 00:05 AM
Tough Crowd, Kingf and Kid.

I'd start with cooking that rabbit with a .441 round.
Not nice to torture kids. Gives them nightmares.

A three legged lamb? That's called a "genetic farmer" isn't it?

Ain't eatin' no futuristic food. Cut's the Christ out of your life.

Y'all can go ahead and bite the bucket now. I got big plans for waffles.