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Messages - whoozit

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91
Radio and Podcasts / Re: Kingdom of Nye With Heather Wade
« on: June 09, 2018, 09:12:23 AM »
It's not exactly compelling evidence of that ....
What is in the Flavor-Ade they are drinking over there?  I want some.

92
Radio and Podcasts / Re: Kingdom of Nye With Heather Wade
« on: June 09, 2018, 09:03:51 AM »
Well, maybe shes not going to upload it. (The Open Lines Show).    The space holder is there, but nothings uploaded to it yet....
Maybe the space holder is better than the show.  And the space holder is at 1,000,000,000 instead of 196.

93
Radio and Podcasts / Re: Kingdom of Nye With Heather Wade
« on: June 09, 2018, 06:02:35 AM »
If Heather has to change the show name again, she could go with her "conductor will punch your ticket" theme and call it:
Take a ride on "Heather's Midnight Train"
How about “Heather Wade’s Trainwreck at Midnight in The Desert in The Kingdom of Nye”.  That’s kind of catchy and would be creative for her.

94
Radio and Podcasts / Re: Midnight In The Desert
« on: June 05, 2018, 08:15:04 PM »
At this point I think Heater should go with “Lawsuit at the Cuckshed”.  It’s catchy and topical.

95
Radio and Podcasts / Re: Midnight In The Desert
« on: June 05, 2018, 07:37:56 PM »
She's completely "pirating" the brand of Karen's station...the K in KNYE is even designated as the first letter of "Kingdom" in her branding (see bottom of screenshot):



Isn't her relationship with Karen already kind of iffy?
Her next iteration will be The Rush Limbaugh Show.

96
Radio and Podcasts / Re: Midnight In The Desert
« on: June 05, 2018, 07:28:03 PM »
I looked online to see how the "pirate" thing has anything to do with the word Nye or the place itself. Isn't the desert landlocked? Is it just "we're swashbucklers!"?? They just swashbuckled, didn't they?
I prefer the term hornswaggler to swashbucklers.  I think Heater has more in common with hornswagglers than swashbucklers, if you catch my drift.

97
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 09:32:05 PM »
Unless I'm making chopped beef sammiches I say let the smoke and maybe a rub do it. Not bbq sauce. I'm not an expert yet in the "egg" but I had an old smoker won in a bass tournament (not me winning the tourney mind you, but a raffle. Ha.) And that thing was awesome. Long since rusted out. But I could put on some briskets or chickens and had it down to go down to tailgate and game and come back and be perfect, like smoking for 6-8hrs with no maintenance. It was a cheap one. One pan for wood, one pan for water/beer/wine/woodchips/drippings and would just work. Only issue I had was once tried several briskets. Ha. Hadn't adjusted racks right, so they touching! So like trying to smoke 2ft of meat. Needless to say was not 'done' upon returning!
The egg will smoke, I just don’t do a lot of that.  I was going to start experimenting with it this summer.  I am actually going to cook pizzas on it this week.  They come out great.

98
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 09:28:33 PM »
I do brine the lean cuts of pork, almost all the time...as it can become tough and dry.

I've changed my viewpoint on chicken...give it a try...what I suggested is the exact technique Thomas Keller uses at the French Laundry...either way it doesn't matter...tastes great with both methods.
I’ll give that method a try.  Like I said the cooking has more to do with the juiciness.  A lot of times I’ll put a mixture of salt, pepper, garlic, parsley and lemon zest under the skin anyway.

99
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 09:03:56 PM »
Brining is good...but I've found if you season under and above the skin...let the chicken come to room temp (might take 2-3 hours)..then cook...comes out just as good as brining...
I feel the chicken comes out juicier with the brine but today’s chicken was very juicy.  That proves the juiciness is more a factor of proper cooking than brine.  I always brine pork chops or pork tenderloins I am going to grill.  I add a little Colman’s mustard powder to the brine.  It really gives the pork a flavor boost. 

100
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 08:59:24 PM »
Sauce you made yourself? If so would you share the recipe?
Here is a decent barbecue sauce.
https://www.allrecipes.com/recipe/51226/a-very-popular-bbq-sauce/
I would add Indian chili powder to give it more of a kick.  I usually wing my sauce off of a basic recipe like this.  More often than not I use apple cider vinegar instead of red wine vinegar.

101
The circumference of the neck ...
How big is the sky?

102
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 08:34:29 PM »
Kinda begs the question as to what you consider properly seasoned chicken.  ;)
Salt and pepper at that point.  Normally I would brine the chicken in a salt, brown sugar and peppercorn brine but I did not have time.  After searing I moved it to indirect heat and basted in barbecue sauce.

103
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 05:44:05 PM »
Step 4:  Grill The properly seasoned chicken.

104
Radio and Podcasts / Re: Midnight In The Desert
« on: June 03, 2018, 04:53:47 PM »
Maybe the "using" was mutual?

The only attraction Art would have at that stage in his life to younger women would be Dollar Signs IMO.
Yes, but the larger user consumed the smaller.

105
Radio and Podcasts / Re: Midnight In The Desert
« on: June 03, 2018, 04:51:05 PM »
Making the same point AGAIN ... Heather and Noory have one BIg thing in common. Bellgabbers aren't their target audience.
I thought you were going to say something that rhymes with “ween us”.

106
Radio and Podcasts / Re: Midnight In The Desert
« on: June 03, 2018, 03:57:06 PM »
That is honestly the stupidest shit ever. I’ve never heard of any show dedicating hours to this horse shit. Does she ever plan on becoming a serious radio show host? WTF?!
Come on, this is her tribute to Art.  Don’t you remember all of Art’s unboxing shows?

107
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 03:24:06 PM »
Step 3:  Spatchcock the chicken.  Release your inner Jeffrey Dahmer and make that chicken flat.  I remove the keel bone along with the wishbone and spine for easier portioning later.

108
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 03:17:01 PM »
Step 2:  Whole chicken.  You are an adult so you can choose if you want your cock constrained in a cage or roaming free.

109
Random Topics / Re: Cooking With Chefist!
« on: June 03, 2018, 03:12:34 PM »
Chicken on the grill tonight.  Step 1:  Appropriate beverage.

110
Another hater/troll.

111
Even within the last month or two.

I didn't want to say it and expose him to close questioning, but I believe Falkie has more than enough cash and credit on hand to travel there, get a very nice hotel room, enjoy meals out, and buy all the books, t-shirts, collectable memorabilia that he sees and likes, special smaller sessions with his favorite stars, and autographs. 

He's detailed it all out on video for going on a year now, with frequent updates as to how it was coming along.  He had the money ad credit all lined up, and that was before Curtis collected the money for his three day pass.

I believe the current donation campaign is for the car, land, container home, next year's Alien Con, and cat food.  If so, he should be more upfront about it.
Do you believe Falkie has self-control?  Isn’t this thread a 3000+ testament to his lack his of self control?

112
Radio and Podcasts / Re: Midnight In The Desert
« on: June 03, 2018, 04:50:29 AM »
She will sell the butt hole pain cream if and only if it was sent to her in one the free boxes.

Meanwhile I was wondering, what if someone sent her a kitten or other small animal, gave it some meds to claim it during the trip, (these aren't brain surgeons here) or just foodstuff?

I was hoping she'd open a box and find a salami and cheese sitting in the HOT HOT desert for a month and the maggot infested rotted food products would cause her to gag and projectile vomit all over the cuckshed. The pungent aroma then cause her to pass out. Wonder if the 40 second dump button would have covered that mess?!

Who the fuck leaves a bunch of boxes with unknown contents from unk people sitting around a month or more and then open them one or two a week having no idea what is in them... maybe she should be calling the bomb squad or the germ warfare dudes. The least asking the hospital er to take a looksee...com'on man!!! She can't be this dopey, can she??
I’m sure she screens the packages like her calls.

113
Radio and Podcasts / Re: "famous people I have met" thread
« on: June 02, 2018, 09:07:21 PM »
I shook Bill Clinton's hand.


Should that be here or in the confessions thread?

114
Radio and Podcasts / Re: "famous people I have met" thread
« on: June 02, 2018, 08:56:39 PM »
If people can't even talk about the problem how will it ever get solved?!
You make it sound like I made a judgement when I made an observation.

115
Sort of but I look at Senda as a goat. He eats mush mashed crap.

I think any pro would tap out if they were served his dish of beef stew mixed with old orators and smothered in catchup, mustard, bbq sauce and soy sauce.
What, no mustard?

116
Radio and Podcasts / Re: "famous people I have met" thread
« on: June 02, 2018, 07:33:52 PM »
I met Michael Jackson in '91 or '92, when I was around 10 or 11. It was right before the first scandal and trial broke out. We were at a Toys 'R Us in the Los Angeles area, I believe it was in the San Fernando Valley. He was with an entire entourage, including that first kid he went to trial over. I still have his autograph on the back of one of my grandmother's blank checks (it was all she had on her for him to sign) somewhere.
BellGab, always one post away from pedophilia.

117
Radio and Podcasts / Re: Midnight In The Desert
« on: June 02, 2018, 07:22:25 PM »
A Lonely Cow Weeps at Dawn?  WTF?  You got me.
You didn’t hang around for breakfast?

118
Random Topics / Re: Cooking With Chefist!
« on: June 02, 2018, 05:42:42 PM »
This can be kind of expensive to make but I really like it. Gluten free naan.

https://myheartbeets.com/paleo-naan-indian-bread/
Interesting.  Dosa is basically crepes made from a fermented batter made of wet ground rice and lentils.  You might think about trying that.  There are recipes everywhere.  You can make it with a decent blender but do the rice and lentils separately.

119
Thinner and fit people make the better competitive eaters.

Senda has too much fat taking up space so his stomach can not expand fast enough to accommodate a large amount of food in a short time. Also the fit person stronger muscles that assist in getting everything down fast.

Senda has a big belly but the stomach is no bigger. He can graze a lot of food all day as we see in his multi hour shows, it is the speed that keeps him out of competition.

BTW look up Furious Pete, he is a real master.
So George is an eating marathoner but the competition are sprinters.

120
Random Topics / Re: Cooking With Chefist!
« on: June 02, 2018, 05:34:43 PM »
They use a wide range of spices...some you would have to buy on the internet in order to obtain them...nice...naan yet?
Naan, roti, I even made dhosa.  There are a couple of Indian groceries here.  These are my staples

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