Heather's Heavenly Vapes - THE BIG THREAD (Part 5)
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A transplanted Wolverine in Thailand and a transplanted Indian in Toronto talking food on a chat for E-Liquid from Georgia.
Y'all ain't got no biscuits ?!?
Y'all ain't got no biscuits ?!?
Dusty seems to love southern cuisine Papaw....I was looking at this tho!
....but they are joking right? Southern cuisine in Boston? Forpetessake!
Crisp fried chicken livers with orange marmalade, fried tobacco onion, and garlic seared greens.
Estelle’s Southern Cuisine (Boston, MA)
Who would ruin fried chicken livers like that?
Wrap them livers in bacon and grill 'um..Now that's southern right there..I don't care who you are.
Dusty seems to love southern cuisine Papaw....I was looking at this tho!
....but they are joking right? Southern cuisine in Boston? Forpetessake!
Crisp fried chicken livers with orange marmalade, fried tobacco onion, and garlic seared greens.
Estelle’s Southern Cuisine (Boston, MA)
Who would ruin fried chicken livers like that?
Somebody went a bit too far with the "fusion" in that dish.
I make a MEAN.. and I mean MEAN spicy Chicken Liver dish. It'd grow the hair back on that wooden leg you mentioned yesterday.
Papaw, if you got the biscuits, I'll make the gravy...
I thought you were goan to bed? Beenom?
Somebody went a bit too far with the "fusion" in that dish.
I make a MEAN.. and I mean MEAN spicy Chicken Liver dish. It'd grow the hair back on that wooden leg you mentioned yesterday.
Mmmmmm I love..I mean love chicken livers..Fried or bacon wrapped..a couple of other ways but there's not any way around it. You have to add fat of some kind or they don't taste right.
It's okay that wooden leg goes through a lot don't it?
I can take spicy..but not so hot that it takes away from the dish..An old trick of mine when I was asked to supper at someones house I knew the wife wasn't a great cook..I always took Texas Pete with me to kill it with.
Not everyone knows how to cook liver..but yeah i understand Robin..You either love it or hate it.
We cook and eat a lot of deer and elk liver, I consider myself quite good at it and I've had people that don't care for liver like it.
I have no interest in a $200 + dna device , if Hcigar can turn out a working device for $112 and according to Todd they have , it's closer to the point of being a toy or a impulse buy to play with . Evolv should be held accountable for every chip they sell since they warranty it , if not they need to drop the price drastically along with the warranty .
They do replace any bad chip, but they replace only the chip. If you buy a chip and do your own work then you can get it swapped out. If Hcigar buys the chip then Hcigar can get it swapped out. Replacing the chip in the device is up to whoever did that work originally. If you buy an Hcigar mod and the chip fails you can certainly pull out the chip and send it to evolv for a replacement and then solder it back into the mod.
Cool , my wife likes cider vinegar in her red sauce .Retic, I did a variation of your Marinara sauce that turned out really nice. I left in the peppers, sautéed chopped onion with the garlic and added a 1/4 cup of apple vinegar in leu of white wine. (sort of a Arrabiatta/Marinara/Frau Diavalo cross)ETA: Also threw in some Italian sausage...
Yeah yawl know what's up with the venison..Here they make a lot of stews but I love the northern smoked venison. I had some Canadian Black Bear that was wrapped in bacon and cooked on the Bar B and it was amazing. it tasted just like a Fillet Minion.
Bear can taste great, it's all about how it's prepared and how the meat was handled after the animal was killed. The worse thing you can do with bear in kill it, cut it and freeze it without hanging it for a while. At least a month if not 2 or 3 if it can be kept at just barely above freezing.
I didn't know that..here it is usually still to warm opening season on deer. That holds true for rabbits though. It's plenty cold during rabbit season so i guess that's why they hang them up after a kill.
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