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Bamasarge
| Favorite team: | Alabama  |
| Location: | Panama City |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 7 |
| Registered on: | 9/1/2011 |
| Online Status: | Not Online |
Recent Posts
Message
re: Did Bama fans a solid since the barn is in town
Posted by Bamasarge on 10/8/11 at 10:24 am to Fatbackhawg
Nice Shot man! :nana: :dude: :nana: :cheers:
0
re: I have a serious question for alabama fans
Posted by Bamasarge on 10/6/11 at 6:35 am to songofthesword
Have you ever thought there is some trully gifted people, that under the right conditions could turn into a complete freak of nature? Remember, these guys are selected from the best of the best. I'm not ignorant to what goes on, but lets try to give it the benifit of the doubt. Yes when you look at some one like Trent Richardson you might think. However, if he were a roid head, I would believe he would be all strong and everything, but he would never have all the cutting ability. Not to mention the eyes for the gaps. Sometimes there is just plain out beast with the eyes to make the move. Rare, but does happen
re: Reports: Beebe has resigned, TCU to Big 12?
Posted by Bamasarge on 9/22/11 at 11:17 pm to TIGERSandFROGS
You are an Idiot!!!!!!
re: Texas fan's take on A&M and the SEC Conference
Posted by Bamasarge on 9/22/11 at 1:02 am to Mike da Tigah
I hate the long whornes, just because who they are! Everything they stand for is Unamerican! Lieing, Cheating, Stealing and underperforming while they think they are all that! I hope we never schedule them for a regular season game. And if we ever do play them again in post season play; then I hope we treat them like 2009!!!!
I've only been on one cruise. I brought a 1.75 liter in my suitcase. Put it in the middle of my bag an covered up with toiletry bag with alot of small items. When it went thru the x-ray the out line of the bottle was so broken up by the toiletry bag it was hidden. If they find it, it was a cheap loss compared to what might cost hundereds. Buy a soda card for $30 bucks and enjoy! :cool:
Lived there in the early 90's. Don't know what pricey is to you, but Poogan's Porch & Shem Creek Bar and Grill are two that come to mind. Both have web sites that can be quickly found thru a Google search.
re: Boudin Balls
Posted by Bamasarge on 9/8/11 at 6:06 pm to tigerfan7806
Boudin Balls, Stuffing or Sausages
Ingredients:
2 to 2 1/2 pounds pork shoulder, cut into 1-inch pieces
1 stalk of celery, diced
1 medium yellow onion, chopped
4 cloves garlic, minced
1 poblano pepper, seeds and stem removed, chopped finely
1/2 pound chicken livers
2 cups cooked and chilled rice
2 jalapeños, seeds and stems removed, chopped finely
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon of peppercorns
5 dried bay leaves
2 green onions, chopped (green part only)
1/2 cup parsley, finely chopped
Sea salt, black pepper and cayenne to taste
Method:
Place the pork shoulder, celery, peppercorns, onion, bay leaves, garlic, poblano and jalapeño, peppers into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.
Strain the meat and vegetables, reserving the liquid. Grind the meat and vegetables in a meat grinder set for a coarse grind. Once ground place meat and vegetables in a bowl. Season with thyme, oregano, paprika, sea salt, black pepper and cayenne. Mix well and chill for an hour at least. Coarse grind again.
Add to the bowl the cooked chilled rice, green onions and parsley. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings. Chill for another hour or over night if going to be used as a stuffing or rolled into balls.
You can either serve the filling as a stuffing, or you can shape it into golf ball-sized balls, roll in flour, egg, and panko bread crumbs. Fry in 350 degree oil for 2 minutes or until brown.
If you are going to make boudin sausages, skip the chill and fry step above and stuff into casing. Then poach in boiling water for 10 minutes. Yield: about 12 sausages or 5 cups of filling
Ingredients:
2 to 2 1/2 pounds pork shoulder, cut into 1-inch pieces
1 stalk of celery, diced
1 medium yellow onion, chopped
4 cloves garlic, minced
1 poblano pepper, seeds and stem removed, chopped finely
1/2 pound chicken livers
2 cups cooked and chilled rice
2 jalapeños, seeds and stems removed, chopped finely
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon of peppercorns
5 dried bay leaves
2 green onions, chopped (green part only)
1/2 cup parsley, finely chopped
Sea salt, black pepper and cayenne to taste
Method:
Place the pork shoulder, celery, peppercorns, onion, bay leaves, garlic, poblano and jalapeño, peppers into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender.
Strain the meat and vegetables, reserving the liquid. Grind the meat and vegetables in a meat grinder set for a coarse grind. Once ground place meat and vegetables in a bowl. Season with thyme, oregano, paprika, sea salt, black pepper and cayenne. Mix well and chill for an hour at least. Coarse grind again.
Add to the bowl the cooked chilled rice, green onions and parsley. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings. Chill for another hour or over night if going to be used as a stuffing or rolled into balls.
You can either serve the filling as a stuffing, or you can shape it into golf ball-sized balls, roll in flour, egg, and panko bread crumbs. Fry in 350 degree oil for 2 minutes or until brown.
If you are going to make boudin sausages, skip the chill and fry step above and stuff into casing. Then poach in boiling water for 10 minutes. Yield: about 12 sausages or 5 cups of filling
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