What are you eating right now?

[Nickdfresh]

Deep fried strips of dolphin (No, not the Flipper-type porpoise, it's a fish not a mammal).

That's sounds really fucking good right now. Is that a hangover remedy?

I'm opting for the local taco franchise, some Mighty Taco - a big, sloppy Super Mighty:

[VAiN]

That's sounds really fucking good right now. Is that a hangover remedy?

I get it on the way down as a foundation. I've had decent luck with it..

[VAiN]

Conch chowder with baked & stuffed yellowtail snapper. Fan-fuckin-tastic.

[jhale667]

Homemade Shrimp Fettuccine Alfredo. With Hefeweizen chaser.

[Nitro Express]

Deep fried strips of dolphin (No, not the Flipper-type porpoise, it's a fish not a mammal).

They call it mahi mahi in Hawaii. They serve it for breakfast. I used to eat it with pancakes with coconut syrup and miso soup. A weird breakfast combination but I liked it.

[DLR Bridge]

Just ordered Chinese. Already not looking forward to being hungry again in another hour.

[Northern Girl]

Homemade Shrimp Fettuccine Alfredo

Hmmm...so you have many talents...

[Sensible Shoes]

That's sounds really fucking good right now. Is that a hangover remedy?

I'm opting for the local taco franchise, some Mighty Taco - a big, sloppy Super Mighty:

Only you and I know what a Mighty Taco is.....

[jhale667]

Hmmm...so you have many talents...

You have no idea...

[PETE'S BROTHER]

Only you and I know what a Mighty Taco is.....

she screamed

[envy_me]

Homemade Shrimp Fettuccine Alfredo. With Hefeweizen chaser.

Hey J! Do you have a recipe for that? Looks great!

[jhale667]

Hey J! Do you have a recipe for that? Looks great!

Not really...? I didn't, for the record make the sauce from scratch... Pretty sure I COULD do it, but it'd be a waste to buy all the heavy cream & whatnot to cook just a small amount for myself. Might try it next time I'm cooking to impress. Basically while the pasta is boiling I sautee a pound of peeled shrimp with mushrooms in butter, and once they're cooked I add the sauce - I tried Classico and Barilla this weekend, IMO the Barilla was better. Mix that up, allow it to heat all the way through, by which time the pasta's done and you drain and add it. I used parmesean and romano cheese on it, too. Turned out pretty killer.


I got tired of paying $14.99 a serving from the Italian place across the street... literally made 3x as much at home for the same cost.

[Nitro Express]

I have a recipe for disaster. Does anybody want it?

[TFM_Dale]

I have a recipe for disaster. Does anybody want it?

A site for the GOAT? BAZINGA! Come on, that shit is funny right there.

[envy_me]

Not really...? I didn't, for the record make the sauce from scratch... Pretty sure I COULD do it, but it'd be a waste to buy all the heavy cream & whatnot to cook just a small amount for myself. Might try it next time I'm cooking to impress. Basically while the pasta is boiling I sautee a pound of peeled shrimp with mushrooms in butter, and once they're cooked I add the sauce - I tried Classico and Barilla this weekend, IMO the Barilla was better. Mix that up, allow it to heat all the way through, by which time the pasta's done and you drain and add it. I used parmesean and romano cheese on it, too. Turned out pretty killer.


I got tired of paying $14.99 a serving from the Italian place across the street... literally made 3x as much at home for the same cost.

I don't think we have those kind of sauces here. I do one on my own that is great. Secret is to ad Hoisin Sauce to the cream