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  #3001  
Old 01-13-2018, 02:11 AM
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LBD_Nytetrayn LBD_Nytetrayn is offline
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I've discovered that 7UP Citrus Marinade is a thing, and now I'm trying to figure out how to get a bottle in Toronto without paying more for shipping than the product itself costs.
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  #3002  
Old 01-13-2018, 05:21 AM
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Quote:
Originally Posted by LBD_Nytetrayn View Post
I've discovered that 7UP Citrus Marinade is a thing, and now I'm trying to figure out how to get a bottle in Toronto without paying more for shipping than the product itself costs.
I've had several people swear to me about Dr Pepper marinades, if you're into that sort of thing.
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  #3003  
Old 01-13-2018, 07:25 AM
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This just in; LBD craves uppers and Jeanie doctors her food.

Our prayers are with them.
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  #3004  
Old 01-13-2018, 12:53 PM
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Quote:
Originally Posted by LBD_Nytetrayn View Post
I've discovered that 7UP Citrus Marinade is a thing, and now I'm trying to figure out how to get a bottle in Toronto without paying more for shipping than the product itself costs.
Would it cost less to try to make your own?
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  #3005  
Old 01-14-2018, 06:53 AM
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LBD_Nytetrayn LBD_Nytetrayn is offline
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I have no idea what else is in it, so besides just pouring a can of 7up in? I dunno.
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  #3006  
Old 01-14-2018, 11:45 AM
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Quote:
Ingredients
  • 2 cups 7-Up
  • 1 cup soy sauce
  • 1 Tbsp. horseradish, (Optional) I use Kraft Sauceworks Horseradish
  • ½ tsp. minced garlic
  • 1 cup oil
Instructions
In a medium bowl, mix all ingredients together.
Trim Chicken and poke holes with fork.
Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge.
Marinade 8 hours or overnight
Grill chicken and eat up!
source

And for Jeanie

Quote:
Ingredients
  • 1 cup Dr. Pepper soda (not diet)
  • 1/4 cup dark soy sauce
  • 1/4 cup lime juice
  • 1-1/2 cup vegetable oil
  • 1 teaspoon hot sauce
  1. Whisk together Dr. Pepper, soy sauce, lime juice, vegetable oil, and hot sauce.
  2. Place in a heavy-duty freezer zip-top bag. Pour into a bag, squeeze out the air, seal tight, and refrigerate 8 to 12 hours.
  3. Remove meat from reserving marinade. Boil marinade for at least 5 minutes.
  4. Grill or roast meat to desired tenderness, using cooled as a basting sauce.
source
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  #3007  
Old 01-18-2018, 09:34 PM
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I had to eat my soup with a plastic knife this afternoon because that was the only utensil the school cafeteria had.

If you are wondering how that works, it doesn't.
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  #3008  
Old 01-18-2018, 10:28 PM
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At that point I think just slurping drinking it from the bowl would probably have been the better option.
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  #3009  
Old 01-18-2018, 11:13 PM
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Ordered in tonight because the weather in my area could be charitably called a "wasteland". Got a great Buffalo chicken salad. No big deal there. But I ordered some garlic bread with it. Damn man, I don't know. Maybe I'm just a cheap date, but that was some of the best garlic bread I've had in... ever? From some crappy local take-out place.

Who knew?
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  #3010  
Old 01-19-2018, 01:06 AM
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Quote:
Originally Posted by Synthetic Maniac View Post
Ordered in tonight because the weather in my area could be charitably called a "wasteland". Got a great Buffalo chicken salad. No big deal there. But I ordered some garlic bread with it. Damn man, I don't know. Maybe I'm just a cheap date, but that was some of the best garlic bread I've had in... ever? From some crappy local take-out place.

Who knew?
We didn't but now we do. (Also, I think that is going on the spreadsheet.)
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  #3011  
Old 01-19-2018, 09:30 AM
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Quote:
Originally Posted by Rascally Badger View Post
I had to eat my soup with a plastic knife this afternoon because that was the only utensil the school cafeteria had.

If you are wondering how that works, it doesn't.
You mean you don't bring your own emergency utensils?
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  #3012  
Old 01-22-2018, 01:40 AM
Synthetic Maniac Synthetic Maniac is offline
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Quote:
Originally Posted by Torzelbaum View Post
We didn't but now we do. (Also, I think that is going on the spreadsheet.)
Spreadsheet?

Quote:
Originally Posted by Rascally Badger
I had to eat my soup with a plastic knife this afternoon because that was the only utensil the school cafeteria had.

If you are wondering how that works, it doesn't.
Curious now; how'd that work out for you? Soup is notoriously hard to eat with a knife.
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  #3013  
Old 01-22-2018, 10:14 AM
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Quote:
Originally Posted by four-so View Post
It's that time again in Louisiana.

I'm gonna need someone to export me some Abita King Cake flavored soda, please.
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  #3014  
Old 01-22-2018, 08:46 PM
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Quote:
Originally Posted by Synthetic Maniac View Post
Spreadsheet?
Yes. It contains information about every poster on the forum. (Also, it may or may not actually exist.)
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  #3015  
Old 01-22-2018, 09:56 PM
Synthetic Maniac Synthetic Maniac is offline
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Quote:
Originally Posted by Torzelbaum View Post
Yes. It contains information about every poster on the forum. (Also, it may or may not actually exist.)
I was afraid some Chris Hansen but for food was going to show up with the police to arrest for liking garlic bread too much.
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  #3016  
Old 01-22-2018, 10:02 PM
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Quote:
Originally Posted by Synthetic Maniac View Post
Curious now; how'd that work out for you? Soup is notoriously hard to eat with a knife.
It was a pretty chunky soup, so I was able to spear or balances most of the big chunks and then just slurped the rest of it. It was frustrating.
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  #3017  
Old 01-24-2018, 02:06 PM
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So the other day the fiancee hinted that she'd like to have a breakfast sandwich maker. I saw one over the weekend while I was on my thrifting bullshit and decided that at $5 I'd do that, especially if it'd make her happy.

I used it this morning. Muffin, shredded cheddar, frozen store-brand sausage patty, and of course an egg.

While I have trouble looking at it and thinking that it's really necessary (I could just get a ring mould and cook everything in a pan), I do like how toasty it gets the bread (an english muffin in this case), and it's nice and low-effort for a morning of feeling groggy and hungry. Plus it melted the cheese much more nicely than McDonald's does (because when I get a sausage muffin at the one on my way to work, they just straight up don't).

The biggest flaws are that it's very limited in its use, it still left the sausage a little cold near the center, and it doesn't do anything a pan and a ring mould couldn't do almost as easily. It's nice enough, though I can see why someone wouldn't care too much about holding on to it.
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  #3018  
Old 01-28-2018, 04:27 PM
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Quote:
it still left the sausage a little cold near the center
easy enough workaround to just heat the sausage in the microwave while the unit is warming up
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  #3019  
Old 02-05-2018, 09:50 PM
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Build This Snack Stadium If You Are Insane and Also an Architect
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  #3020  
Old 02-07-2018, 01:48 PM
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tag urself i'm the plain croutons that u dip in the guac apparently
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  #3021  
Old 02-07-2018, 06:27 PM
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Chances are good I'm the pretzels: usually tied up in knots, way more salty than I should be, and exponentially better once you add alcohol.
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  #3022  
Old 02-07-2018, 07:35 PM
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*hangs head*

I'm the white bread.

Quote:
Originally Posted by Ixo View Post
Chances are good I'm the pretzels: usually tied up in knots.
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  #3023  
Old 02-08-2018, 09:42 AM
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I'm the section of the dish holding the carrots: I'm holding carrots right now, but I'd rather be filled with ketchup.
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  #3024  
Old 02-10-2018, 01:56 PM
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Johnny Unusual Johnny Unusual is offline
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Skittles? I like Skittles. I don't watch ball games. But I know skittles do not belong on a ball game platter with those other foods.
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  #3025  
Old 02-10-2018, 05:40 PM
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Quote:
Originally Posted by Johnny Unusual View Post
Skittles? I like Skittles. I don't watch ball games. But I know skittles do not belong on a ball game platter with those other foods.
Of course not. They're in their own dishes in the parking lot and the nosebleed seats.
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  #3026  
Old 02-11-2018, 11:32 AM
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Q:


A:

HELL NO.
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  #3027  
Old Today, 10:45 AM
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Daikaiju Daikaiju is offline
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Has anyone tried Seedlip?

I'm looking for a go to drink that isn't juice or soda or some other sugared standard and this looks promising.
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