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The 2011 IE Funniest Poster of the Year

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  • #51
    Who in their right mind would nominate me?

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    • #52
      Originally posted by Veer option View Post
      Who in their right mind would nominate me?
      The makers of Tomacco?

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      • #53
        Can I place my vote for Arabia?

        Oh well, bros before hoes. HCTI for the win, Tom.

        Irishalum out!!!
        "I do believe there's a Squatch in these woods."

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        • #54
          My name is in sarcasm font... that is hilarious in itself... promise I didn't nominate myself.. but I did vote for myself...sat on my hand so it fell asleep before I did it....STRANGER Style...

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          • #55
            a little late to the party....i'd nominate ndfannsouthwest
            --cheers,
            tank

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            • #56
              Originally posted by tankjeep View Post
              a little late to the party....i'd nominate ndfannsouthwest
              Thanks Brother. :)
              "The good lord put eyes in front of your head rather than in back so you can see where you're going rather than where you've been." Lou Holtz

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              • #57
                I don't think I should be punished because no one here finds me funny
                One man practicing sportsmanship is far better than a hundred teaching it.
                Knute Rockne

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                • #58
                  I'll be here all week.

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                  • #59
                    Originally posted by Old Man Mike View Post
                    I'll be here all week.
                    Try the veal, tip your waitress
                    "raise her gold and blue and cheer with voices true"

                    Comment


                    • #60
                      I don't get it...

                      Seriously.

                      Comment


                      • #61
                        Originally posted by johnnykillz View Post
                        I don't get it...

                        Seriously.
                        "Give it to Mikey ...

                        Chipotle Braised Veal Tips, Wild Mushrooms and Asparagus with Cheddar Mashed Potatoes
                        INGREDIENTS
                        6 lb. Veal shoulder stew meat (IMPS/NAMP 395), cut into 1- inch pieces
                        1-1/2 tsp. kosher salt
                        1 tsp. freshly ground black pepper
                        1-3/4 cups olive oil, divided
                        1/4 cup (2 oz.) unsalted butter
                        3 cups (7-1/2 oz.) chopped wild mushrooms (cremini, oyster)
                        2 cups (9-1/4 oz.) chopped onions
                        2 cups dry red wine (Meritage)
                        1 qt. rich veal stock
                        1 tbsp. chopped fresh rosemary
                        1/4 cup (2 oz.) plus 1-1/2 tsp. all-purpose flour, divided
                        1/4 cup cold water
                        1/4 - 1/2 tsp. Tabasco Chipotle Pepper sauce, additional for garnish
                        5 lb. Idaho russet potatoes, peeled, cut into 2-inch pieces
                        1-1/2 cups milk
                        3/4 cup (6 oz.) unsalted butter, softened
                        1 cup (4 oz.) shredded cheddar cheese
                        1/2 cup (2 oz.) freshly shredded Parmesan cheese (do not use Parmigiano-Reggiano)
                        3 cups (3-1/4 oz.) fresh basil leaves
                        2 ea. medium California avocados, pulp mashed
                        1/2 tsp. fresh lime juice
                        60 ea. asparagus spears, peeled, blanched
                        INSTRUCTIONS
                        1. Season veal stew meat with 1-1/2 tsp. salt and 1 tsp. black pepper. Heat 2 tbsp oil in rondo. Brown 1/2 of veal; remove from pan. Repeat with remaining veal and oil. Pour off drippings. Set aside.
                        2. Melt 1/4 cup butter in rondo; add mushrooms and onions. Sauté until onions are golden brown. Add wine; bring to a boil. Cook 7 to 8 minutes or until reduced to au sec. Add stock and rosemary. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.
                        3. Strain solids; set aside. Combine 1/4 cup flour and water; combine slurry with some of the hot cooking liquid. Whisk slurry into remaining cooking liquid. Bring to a boil; cook until thickened, whisking constantly. Stir in 1/4-1/2 tsp. pepper sauce. Return solids to pan. Season with salt and black pepper; keep warm.
                        4. For Cheddar Mashed Potatoes: Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, softened butter and cheese, until smooth. Season with salt and black pepper to taste; keep warm.
                        5. For Parmesan Crisps: Combine cheese and 1-1/2 tsp. flour in medium bowl; toss well. Spray flat baking sheet or bottom of rimmed baking sheet with cooking spray. (Do not use parchment paper.) Sprinkle cheese mixture evenly into two 8-inch circles on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and lightly browned. Cool 2 minutes on baking sheet; remove to wire rack to cool completely. Break circles into 24 irregular-shaped pieces. Set aside.
                        6. For Basil Oil: Blanch basil for 10 seconds; drain and rinse under cold water. Pat dry with paper towels. Place in blender container. Add 1-1/2 cups oil; cover and purée until smooth. Strain through chinois; discard solids. Season oil with salt and black pepper. Set aside.
                        7. For Avocado Quenelle: Combine avocado pulp and lime juice in medium bowl until smooth. Season with salt and black pepper to taste. Set aside.
                        8. Per order: Spoon 1 cup mashed potatoes on plate. Ladle 6 oz veal tips around potatoes. Arrange 5 asparagus spears across plate between stew and potatoes. Garnish potatoes with 2 Parmesan crisps. Form approximately 1 tablespoon avocado mixture into quenelle; place over stew. Drizzle basil oil and pepper sauce around stew and potatoes.



                        "He likes it, he likes it!!!"

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                        • #62
                          The wonderful Asian flavours of this marinade are perfect with veal.
                          By making them ahead, they are terrific for easy entertaining.
                          Both sauces are delicious and simple to make.
                          You can serve both or double the amounts if you just want to serve one.
                          Serve the satay on a large platter with decorative bowls for the dipping sauces.
                          Ingredients for Satay
                          2 lbs veal cutlets (1/4 inch/5 mm thick) 500 g.
                          3 tablespoons soy sauce 45 ml.
                          2 tablespoons vegetable oil 30 ml.
                          1 tablespoon fish sauce (optional) 15 ml.
                          2 teaspoons grated lime or lemon rind 10 ml.
                          2 tablespoons lime or lemon juice 30 ml.
                          2 teaspoons liquid honey 10 ml.
                          Directions
                          Soak thirty-two 8 inch (20 cm) bamboo skewers in water for at least 30 minutes.
                          Cut veal into 1 inch (2.5 cm) wide strips.
                          Thread onto skewers.
                          Place in single layer in shallow dish.
                          In bowl, whisk together soy sauce, oil, fish sauce (if using), lime rind and juice and honey; pour over skewers, turning to coat.
                          Cover and refrigerate for at least 4 hours or up to 24 hours.
                          Remove satay from marinade, discarding marinade.
                          Grill over medium heat or broil for about 2 minutes per side or until browned yet still pink inside.
                          Serve with dipping sauce.
                          Makes 32 satay.
                          Ingredients for Peanut Sauce:
                          1/2 cup smooth peanut butter 125 ml.
                          1/4 cup soy sauce 50 ml.
                          2 tablespoons lime or lemon juice 30 m.l
                          1 tablespoon liquid honey 15 ml.
                          2 teaspoons minted fresh ginger root 10 ml or 1/2 teaspoon (2 ml) ground ginger.
                          1/4 teaspoon hot pepper sauce (or to taste) 1 ml.
                          Directions
                          Whisk together peanut butter, soy sauce, lime juice, honey, ginger root and hot pepper sauce until smooth.
                          Serve immediately or cover and refrigerate for up to I day (warm to room temperature before serving).
                          Serve with Veal Satay.
                          Ingredients for Curry Mayonnaise:
                          1/2 cup light mayonnaise125 ml.
                          2 tablespoons lime or lemon juice 30 ml.
                          1 clove garlic, minced.
                          2 teaspoons yellow Indian curry paste 10 ml or 1 teaspoon (5 ml) curry powder.
                          Directions
                          Whisk together mayonnaise, lime juice, curry paste and garlic.
                          Serve immediately or cover and refrigerate for up to I day. (If using curry powder, refrigerate for at least 4 hours before serving to allow flavours to develop).
                          Serve with Veal Satay.

                          Comment


                          • #63
                            How in God's name did TT not get nominated for this award?

                            Comment


                            • #64
                              Veal meatballs yum


                              Ingredients

                              1 pound ground beef
                              1/2 pound ground veal
                              1/2 pound ground pork
                              2 cloves garlic, minced
                              2 eggs
                              1 cup freshly grated Romano cheese
                              1 1/2 tablespoons chopped Italian flat leaf parsley
                              salt and ground black pepper to taste
                              2 cups stale Italian bread, crumbled
                              1 1/2 cups lukewarm water
                              1 cup olive oil
                              Directions

                              Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
                              Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
                              Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

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                              • #65
                                So I'm hungry now.

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                                • #66
                                  Maybe the weirdest left turn in a thread ever. Should be an IE award for it.

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                                  • #67
                                    I have zero idea how I stumbled upon this 9 years later, but I'll take the win. #HCTI!!!!!!!!!!!! Be well boys!!!
                                    Last edited by DogDaysIrish; 07-20-2020, 12:49 AM.

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                                    • #68
                                      Originally posted by DogDaysIrish View Post
                                      I have zero idea how I stumbled upon this 9 years later, but I'll take the win. #HCTI!!!!!!!!!!!! Be well boys!!!
                                      How’s the mullet?

                                      Comment


                                      • #69
                                        Originally posted by Rack Em View Post
                                        How’s the mullet?
                                        May well be the finest flow ever grown on any human being's head in recorded history. It's layered, flowing....deadly. The men wanna have the flow...and the ladies wanna run their envious fingers through it. ;)
                                        Last edited by DogDaysIrish; 07-20-2020, 11:25 PM.

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                                        • #70
                                          Originally posted by DogDaysIrish View Post
                                          May well be the finest flow ever grown on any human being's head in recorded history. It's layered, flowing....deadly. The men wanna have the flow...and the ladies wanna run their envious fingers through it. ;)
                                          Are you sure you’re talking about the mullet on your head? It sounds like you’re describing your pubic mullet...

                                          Comment


                                          • #71
                                            Originally posted by Rack Em View Post
                                            Are you sure you’re talking about the mullet on your head? It sounds like you’re describing your pubic mullet...
                                            I can't do both? Both, magnificent and luscious.

                                            Comment

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