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Author Topic: Kingdom of Nye With Heather Wade  (Read 326512 times)

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Kingdom of Nye With Heather Wade
« Reply #10470 on: January 25, 2019, 06:55:13 PM »
You need some old Vicks Vaporub (with turpentine, menthol, and naptha in it,) bone soups for nourishment (chicken, hambone, oxtail, or whatever,) a shot of brandy (or something like it,) bundle up, and put Rense on and let his smooth-talking, calm style about the end of Western civilization, global spread of Ebola, and invading cartels and Muslims lull you to sleep.  Whatever you do: don't listen to Norry, the laughing and guffawing will hurt you. And don't listen to the blood-boiler, ranter hosts either.

Plug for Michael Decon - Saturday ladies night show! 8)

Kingdom of Nye With Heather Wade
« Reply #10471 on: January 25, 2019, 06:57:20 PM »
You need some old Vicks Vaporub (with turpentine, menthol, and naptha in it,) bone soups for nourishment (chicken, hambone, oxtail, or whatever,) a shot of brandy (or something like it,) bundle up, and put Rense on and let his smooth-talking, calm style about the end of Western civilization, global spread of Ebola, and invading cartels and Muslims lull you to sleep.  Whatever you do: don't listen to Norry, the laughing and guffawing will hurt you. And don't listen to the blood-boiler, ranter hosts either.

Yeah sometimes old ways are best.  Went to the ABC store and got some whiskey and went after it along with honey and lemon juice.
I see Patty is on Rense tonight.  ::)

Kingdom of Nye With Heather Wade
« Reply #10472 on: January 25, 2019, 06:57:56 PM »
Plug for Michael Decon - Saturday ladies night show! 8)
Ha, yeah. He has a good presentation about him also and some awesome guests. Walks should tune in to that.


Kingdom of Nye With Heather Wade
« Reply #10473 on: January 25, 2019, 07:00:19 PM »
And that voice - like soft serve ice cream it's so smooth! ;)


Kingdom of Nye With Heather Wade
« Reply #10474 on: January 25, 2019, 07:01:04 PM »
Yeah sometimes old ways are best.  Went to the ABC store and got some whiskey and went after it along with honey and lemon juice.
I see Patty is on Rense tonight.  ::)
Her best bits are about her daughter's apartment complex. "Jeez," as Norry might say. Get well, whiskey, honey (well known healing properties from ancient days,) and vitamin-C in lemons. All good stuff for health and fighting a cold, flu, etc.  Now, if you "get ebola in your eye fluid," as Patty frequently mentions, I suggest some stronger remedies!

Kingdom of Nye With Heather Wade
« Reply #10475 on: January 25, 2019, 07:01:24 PM »
And that voice - like soft serve ice cream it's so smooth! ;)

Totally gay. ::)

Kingdom of Nye With Heather Wade
« Reply #10476 on: January 25, 2019, 07:52:53 PM »
You need some old Vicks Vaporub (with turpentine, menthol, and naptha in it,) bone soups for nourishment (chicken, hambone, oxtail, or whatever,) a shot of brandy (or something like it,) bundle up, and put Rense on and let his smooth-talking, calm style about the end of Western civilization, global spread of Ebola, and invading cartels and Muslims lull you to sleep.  Whatever you do: don't listen to Norry, the laughing and guffawing will hurt you. And don't listen to the blood-boiler, ranter hosts either.

Oxtail soup may be the best thing God ever invented.

Kingdom of Nye With Heather Wade
« Reply #10477 on: January 25, 2019, 08:23:04 PM »
Totally gay. ::)
Rhymes with Robert Goulet - faggot.


Kingdom of Nye With Heather Wade
« Reply #10478 on: January 25, 2019, 08:23:32 PM »
Oxtail soup may be the best thing God ever invented.
How do you feel about oxtail French Dip sammies? 8)

Kingdom of Nye With Heather Wade
« Reply #10479 on: January 25, 2019, 08:46:46 PM »
How do you feel about oxtail French Dip sammies? 8)

They exist?

Kingdom of Nye With Heather Wade
« Reply #10480 on: January 25, 2019, 10:05:05 PM »
Wow! Someone besides metron posted. Ah-mazing! ;D

Kingdom of Nye With Heather Wade
« Reply #10481 on: January 25, 2019, 10:10:32 PM »
Wow! Someone besides metron posted. Ah-mazing! ;D

 ;D 


Kingdom of Nye With Heather Wade
« Reply #10482 on: January 25, 2019, 10:38:19 PM »
Wow! Someone besides metron posted. Ah-mazing! ;D


 

Kingdom of Nye With Heather Wade
« Reply #10483 on: January 25, 2019, 10:50:13 PM »
;D 


I loved when Roger Stone gave the Victory salute during the Hollywood/FBI arrest today. Wish he would've torn his shirt Hulk style and shown the Nixon tattoo though. Would've been ah-amazing!!

Kingdom of Nye With Heather Wade
« Reply #10484 on: January 25, 2019, 11:31:52 PM »
So Robert Morningstar or Rev Jack Ashcraft from his website went and let Neely know I had been snooping around .. and the Kraken awoke on Twitter.

Those are the two who didnít reply to me.

Dfneely is his Twitter.

AM sending marital unit out for Vickís later. Romance is truly not dead!

Kingdom of Nye With Heather Wade
« Reply #10485 on: January 26, 2019, 12:35:47 AM »
So Robert Morningstar or Rev Jack Ashcraft from his website went and let Neely know I had been snooping around .. and the Kraken awoke on Twitter.

Those are the two who didnít reply to me.

Dfneely is his Twitter.

AM sending marital unit out for Vickís later. Romance is truly not dead!


Neither is Drama.   ;D

Kingdom of Nye With Heather Wade
« Reply #10486 on: January 26, 2019, 11:35:06 AM »
They exist?

Indeed yes, enjoy:

https://www.wsj.com/articles/dip-it-good-the-return-of-the-saucy-sandwich

TOTAL TIME: 4ľ hours SERVES: 4

For the braised oxtail:

2Ĺ pounds (about 10 pieces) oxtail

Kosher salt and freshly ground black pepper, to taste

2 tablespoons vegetable oil

6 celery stalks, cut into 2-inch pieces

4 carrots, peeled and cut into 1-inch pieces

2 medium red onions, quartered

2 garlic heads, halved crosswise

2 cups red wine

4 cups chicken stock

15 thyme sprigs

4 rosemary sprigs

For the red onion gastrique:

1 tablespoon vegetable oil

1 red onion, medium dice

4 garlic cloves, thinly sliced

1 cup granulated sugar

1 cup red wine vinegar

For the caramelized onions and mushrooms:

2 tablespoons vegetable oil

8 ounces cremini mushrooms, thinly sliced

1 yellow onion, thinly sliced

Kosher salt

1 tablespoon butter

Freshly ground pepper, to taste

For the French dip:

4 hoagie rolls, halved lengthwise and toasted

8 slices Havarti cheese

1. Prepare the braised oxtails: Preheat oven to 300 degrees. Season oxtails liberally with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Add oxtails and sear, turning as needed, until browned on all sides, 13-15 minutes. Transfer oxtails to a plate.

2. Add celery, carrots and onions to Dutch oven, and cook, stirring occasionally, until onions are translucent, 8-10 minutes. Add garlic and cook until fragrant and golden, 3-5 minutes more. Add red wine to deglaze pan, scraping up any browned bits from bottom of pot. Return oxtails to pot and add chicken stock, thyme and rosemary. Bring to a simmer and continue simmering about 15 minutes. Cover pot and transfer to oven. Cook until oxtails are tender and beginning to fall off bone, about 3 hours. Remove from oven. Raise temperature to 350 degrees.

3. Meanwhile, make the red onion gastrique: In a 10-inch skillet, heat oil over medium-high heat. Add red onions and cook, stirring occasionally, until lightly caramelized, 15 minutes. Stir in garlic and cook until fragrant, 1-2 minutes. Add sugar and red wine vinegar to skillet, stirring to combine. Continue to cook until reduced to a syrup, 20-25 minutes. (You should have about 1 cup.) Remove from heat and set aside.

4. Make the caramelized onions and mushrooms: Wipe skillet clean. Add oil and heat over medium-high heat. Add mushrooms and cook until golden brown, 4-5 minutes. Add onions to pan and season with salt. Continue to cook, stirring occasionally and adding a splash of water if onions begin to stick to pan, until onions lightly caramelize, 15 minutes. Stir in butter to coat and season with salt and pepper.

5. Assemble the sandwiches: Remove oxtails from pan and place in a bowl. Once cool enough to handle, pull meat off bone in thick shreds and transfer to a large saucepan, discarding bones and any cartilage. Strain remaining contents of pot, reserving liquid and discarding vegetables. (You should have 4 1/2 cups braising liquid.) Keep reserved braising liquid warm.

6. Add 1Ĺ cups braising liquid to saucepan with meat. Bring to a simmer over medium heat and cook until liquid has reduced to a glaze on the meat, about 20 minutes. Stir in 1/4 cup red onion gastrique, adding more, if you like, to taste. Season with salt and pepper.

7. On a baking sheet, lay out toasted hoagie rolls, cut sides up. Divide braised oxtail among rolls, and top with onions and mushrooms. Top each sandwich with 2 slices havarti. Bake until cheese melts, 3-4 minutes. Press each sandwich closed, then halve crosswise. Serve warm braising liquid alongside sandwich, for dipping.

óAdapted from Gabriel Pascuzzi of Stacked Sandwich Shop, Portland, Ore.


 :P :P :P

Kingdom of Nye With Heather Wade
« Reply #10487 on: January 26, 2019, 11:36:29 AM »
So Robert Morningstar or Rev Jack Ashcraft from his website went and let Neely know I had been snooping around .. and the Kraken awoke on Twitter.

Those are the two who didnít reply to me.

Dfneely is his Twitter.

AM sending marital unit out for Vickís later. Romance is truly not dead!

Plus you're too far away to punch on...  :-X >:(

Kingdom of Nye With Heather Wade
« Reply #10488 on: January 26, 2019, 11:36:49 AM »
Indeed yes, enjoy:

https://www.wsj.com/articles/dip-it-good-the-return-of-the-saucy-sandwich

TOTAL TIME: 4ľ hours SERVES: 4

For the braised oxtail:

2Ĺ pounds (about 10 pieces) oxtail

Kosher salt and freshly ground black pepper, to taste

2 tablespoons vegetable oil

6 celery stalks, cut into 2-inch pieces

4 carrots, peeled and cut into 1-inch pieces

2 medium red onions, quartered

2 garlic heads, halved crosswise

2 cups red wine

4 cups chicken stock

15 thyme sprigs

4 rosemary sprigs

For the red onion gastrique:

1 tablespoon vegetable oil

1 red onion, medium dice

4 garlic cloves, thinly sliced

1 cup granulated sugar

1 cup red wine vinegar

For the caramelized onions and mushrooms:

2 tablespoons vegetable oil

8 ounces cremini mushrooms, thinly sliced

1 yellow onion, thinly sliced

Kosher salt

1 tablespoon butter

Freshly ground pepper, to taste

For the French dip:

4 hoagie rolls, halved lengthwise and toasted

8 slices Havarti cheese

1. Prepare the braised oxtails: Preheat oven to 300 degrees. Season oxtails liberally with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Add oxtails and sear, turning as needed, until browned on all sides, 13-15 minutes. Transfer oxtails to a plate.

2. Add celery, carrots and onions to Dutch oven, and cook, stirring occasionally, until onions are translucent, 8-10 minutes. Add garlic and cook until fragrant and golden, 3-5 minutes more. Add red wine to deglaze pan, scraping up any browned bits from bottom of pot. Return oxtails to pot and add chicken stock, thyme and rosemary. Bring to a simmer and continue simmering about 15 minutes. Cover pot and transfer to oven. Cook until oxtails are tender and beginning to fall off bone, about 3 hours. Remove from oven. Raise temperature to 350 degrees.

3. Meanwhile, make the red onion gastrique: In a 10-inch skillet, heat oil over medium-high heat. Add red onions and cook, stirring occasionally, until lightly caramelized, 15 minutes. Stir in garlic and cook until fragrant, 1-2 minutes. Add sugar and red wine vinegar to skillet, stirring to combine. Continue to cook until reduced to a syrup, 20-25 minutes. (You should have about 1 cup.) Remove from heat and set aside.

4. Make the caramelized onions and mushrooms: Wipe skillet clean. Add oil and heat over medium-high heat. Add mushrooms and cook until golden brown, 4-5 minutes. Add onions to pan and season with salt. Continue to cook, stirring occasionally and adding a splash of water if onions begin to stick to pan, until onions lightly caramelize, 15 minutes. Stir in butter to coat and season with salt and pepper.

5. Assemble the sandwiches: Remove oxtails from pan and place in a bowl. Once cool enough to handle, pull meat off bone in thick shreds and transfer to a large saucepan, discarding bones and any cartilage. Strain remaining contents of pot, reserving liquid and discarding vegetables. (You should have 4 1/2 cups braising liquid.) Keep reserved braising liquid warm.

6. Add 1Ĺ cups braising liquid to saucepan with meat. Bring to a simmer over medium heat and cook until liquid has reduced to a glaze on the meat, about 20 minutes. Stir in 1/4 cup red onion gastrique, adding more, if you like, to taste. Season with salt and pepper.

7. On a baking sheet, lay out toasted hoagie rolls, cut sides up. Divide braised oxtail among rolls, and top with onions and mushrooms. Top each sandwich with 2 slices havarti. Bake until cheese melts, 3-4 minutes. Press each sandwich closed, then halve crosswise. Serve warm braising liquid alongside sandwich, for dipping.

óAdapted from Gabriel Pascuzzi of Stacked Sandwich Shop, Portland, Ore.


 :P :P :P

Jesus! ::)

Kingdom of Nye With Heather Wade
« Reply #10489 on: January 26, 2019, 11:39:18 AM »



Kingdom of Nye With Heather Wade
« Reply #10490 on: January 26, 2019, 11:42:01 AM »




Yeah, itís pretty obvious that you think of yourself that way, anyway. ::)

Kingdom of Nye With Heather Wade
« Reply #10491 on: January 26, 2019, 11:42:11 AM »

Kingdom of Nye With Heather Wade
« Reply #10492 on: January 26, 2019, 11:42:58 AM »

Kingdom of Nye With Heather Wade
« Reply #10493 on: January 26, 2019, 11:46:45 AM »
Yeah, itís pretty obvious that you think of yourself that way, anyway. ::)

Kingdom of Nye With Heather Wade
« Reply #10494 on: January 26, 2019, 12:04:48 PM »
This is Heathers Danzig interview.

Some people say, it was her best show ever.  Personally, I prefer her meltdowns, but, well, you decide:

https://www66.zippyshare.com/v/OLF3a3lR/file.html

Kingdom of Nye With Heather Wade
« Reply #10495 on: January 26, 2019, 02:40:38 PM »
Plus you're too far away to punch on...  :-X >:(

Hey Iím glad he is a continent away.

Kingdom of Nye With Heather Wade
« Reply #10496 on: January 26, 2019, 02:42:20 PM »
Hey Iím glad he is a continent away.

You ain't a kidding, the guy actually thinks he's the modern day Odin!  You just can't make this crap up... :o :o :o


Kingdom of Nye With Heather Wade
« Reply #10497 on: January 26, 2019, 02:48:43 PM »
You ain't a kidding, the guy actually thinks he's the modern day Odin!  You just can't make this crap up... :o :o :o

Heís not a Norse god he is a very silly boy!

Kingdom of Nye With Heather Wade
« Reply #10498 on: January 26, 2019, 02:53:25 PM »
This is Heathers Danzig interview.

Some people say, it was her best show ever.  Personally, I prefer her meltdowns, but, well, you decide:

https://www66.zippyshare.com/v/OLF3a3lR/file.html

Mother, tell your children not to punch my face!


Kingdom of Nye With Heather Wade
« Reply #10499 on: January 26, 2019, 03:08:44 PM »
Heís not a Norse god he is a very silly boy!
Embezzler, wife-beater...Norse god...I mean...whatevas... :o ;D ::)