[quote=Buzz;11262635]LMAO

AN ACTUAL ATTACHED PHOTO FROM BUC EYED PEA!?!?! :spock:

What the hell is this world coming too! LMAO

And you missed a whole bunch more just before that one!

Random, but has anyone done the five course high west whiskey dinner at the drum room downtown?

scroll to bottom

http://providence-kc.com/menus/

So, you get all 5 delights for 65?

I guess. Not sure.

Their duck fat fries sound awesome.

Indeed. If you're around when I get to KC this spring, I'll buy us duck fat fries and burgers there.

http://tapatalk.imageshack.com/v2/15...899baaa1d1.jpg

Pan seared salmon with a balsamic blue berry glaze. Watercress salad with gorgonzola cheese and tomatoes. Dressing was 1 part balsamic vinegar and 1 part EVOO, salt and pepper.

Nice, man.

I have a hard time meshing the Inmem that makes this, and the Inmem that puts goldfish crackers in hamburgers. This looks outstanding.

Hahaha


Thank you good sir. I'm pretty sure I'm scarred for life with the goldfish experiment. Check out the benefits of watercress. Great substitute for lettuce.


http://www.huffingtonpost.com/david-...ushpmg00000023

we had crockpot thai peanut chicken with noodles. pretty tasty.

Recipe?

Place 4 chicken breasts (or equivalent thighs) in bottom of crockpot. Cover with 1 chopped red pepper and 1 chopped onion. Mix 1/2cup peanut butter, 1/4cup soy, 1/2cup vegetable broth, juice from 1 lime, and 1/2tbs cumin. Pour over chicken. Cook on low 4 hours. Shred chicken. Serve with rice or noodles (I use ramen noodles), chopped peanuts, cilantro and green onion. I also add some cornstarch at the end to thicken the sauce.

I love how the crockpot theme is picking up on CP

That sounds pretty good. I'll give that a try sometime.