The longest thread ever

[YmoBeThere]

And brunch is good anytime.

I often eat brunch for breakfast. And FWIW, lunch today was Kung Pao shrimp.

[YmoBeThere]

Do y'all have jobs or something?

[ClemmonsDevil]

Do y'all have jobs or something?

I do this week. Sick kid.

Not mine. Someone else's. At a bedside in Florida.

[grad_devil]

Do y'all have jobs or something?

One where I spend too much time on DBR

[bundabergdevil]

I often eat brunch for breakfast. And FWIW, lunch today was Kung Pao shrimp.

So good with an egg.

[grad_devil]

So good with an egg.

I know we have the picture of the bunny with a pancake on its head. Do we have a picture of a bunny with a fried egg on top?

[grad_devil]

I know we have the picture of the bunny with a pancake on its head. Do we have a picture of a bunny with a fried egg on top?

Hmm...this is close...
Bunny-Eggs.jpg

[budwom]

spousal unit preparing Szechuan Shrimp as I type, rich aromas of the mysterious Orient...

[bundabergdevil]

Hmm...this is close...
Bunny-Eggs.jpg

That looks adorable and delicious.

[YmoBeThere]

Hmm...this is close...
Bunny-Eggs.jpg

Cheese or mustard for the whiskers?

[BlueTeuf]

Any "best practices" for cooking bacon? Like a whole pound?

[bundabergdevil]

Any "best practices" for cooking bacon? Like a whole pound?

Well, start with the cut of bacon you prefer and how you like it cooked and go from there. I don’t like my bacon to crunch like a chip in my mouth, for example. I prefer to get to know the bacon with more intimate mastication.


On the fun side, I will rub back on with brown sugar and cayenne and roast it. That is very nice.

[bundabergdevil]

Gawd, now I want bacon.

Know what I’m having though?

Do you?

Wait for it...

Turkey chili.

[ClemmonsDevil]

Any "best practices" for cooking bacon? Like a whole pound?

Yes. Broil it in the oven on a big baking sheet. I never fry it anymore.

[bundabergdevil]

Cheese or mustard for the whiskers?

I just realized that thing has blueberries for eyes.

[BlueTeuf]

Yes. Broil it in the oven on a big baking sheet. I never fry it anymore.

How long? How do you deal with the fat? Doesn't film up the oven?

[BlueTeuf]

Thread clock is protesting DST?

[wilson]

My go to Indian dish (not that anybody asked, but hey, that's what the LTE is for, answering questions nobody asked) is lamb curry.

I like curry.

Vindaloo!
Again, spiciest thing on the menu, add spice.

[bundabergdevil]

Vindaloo!
Again, spiciest thing on the menu, add spice.

I’m sure I’ve told this story somewhere on this board before.

I lived in Dunwoody, just outside the Atlanta perimeter, for a year in my early 30s by myself before my wife joined me. There was an Indian restaurant within walking distance and I’d hit it up 1-2X each week for take-out, usually lamb vindaloo. I’d place my order with the old Indian lady at the front and then have a beer at the bar.

Our contest of wills went like this. Every time.

Lady: would you like your vindaloo mild, medium, hot, very hot, or Indian hot.

Me: Indian hot.

Lady (sternly over her glasses): Are you sure?

Me: yes

Lady: Indian hot very very spicy.

Me: I know.

Lady: Are you sure??????

Me: Yes.

Lady: Are you s...

Me: just give me the vindaloo, lady!

[ClemmonsDevil]

How long? How do you deal with the fat? Doesn't film up the oven?

I just keep an eye on it and then put on napkins do get rid of the grease. No issues with filming I have noticed.