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Jan 18, 2008
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Rip City
whoa what? big richard and dana made out? lol........

hey Dana, You have any experience with an electric smoker (food smoker)? This summer Ive made probably bout 4-5 batches of beef jerky and I smoked a salmon......was just wondering if you ever fuck with them, and if you do, you have any good recipes for smoking pretty much anything?
 

Big Rich

Rest In Peace
Oct 20, 2003
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thats fucked up dana. what if i rip one of those paper ass gasket dispensers off a wall at a gas station restroom and install it in your bathroom? then could i sit on your toilet?
 
Apr 26, 2003
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East Oakland, USA
So I'm going to make this pasta dish later...Penne w/5 Cheeses, its kind of like a fancy baked mac n cheese...But I want to add chicken, and maybe bacon to it...My question is how long and in what way should I precook the chicken and bacon, I would just add them later, but the pasta bakes to have a crusty cheesy top, and I dont want to fuck that up by mixing in the meat later...The pasta bakes at 500 for 10-15 minutes, how done should the chicken and maybe bacon be before it goes into the oven to finish cooking? Heres the recipe:

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter


Also, the recipe says to cook it in 6 seperate small dishes, but I want to cook it in one larger dish, would that change anything?

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
 

fillyacup

Rest In Free SoCo
Sep 27, 2004
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i just ha chicken. throw some mexican rice in the mix with whatever salsa and or beans and you got nachos breh. easy as pie and damn good football food
 

Dana Dane

RIP Vallejo Kid
May 3, 2002
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chicken nachos would be pretty easy. Boil/simmer the chicken in some water until the meat starts to come off the bones. Tear all the meat off into shreds, cook it in a frying pan with a little bit of oil and some taco seasoning, and then use the meat on top of whatever else you have!
 

fillyacup

Rest In Free SoCo
Sep 27, 2004
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if i may put my 2cents where it is definitly not needed ma?

i get the rice, beans, sometimes ground beef with some sort of nacho cheese sauce and just get a bag of tortilla chips and scoop the shit up and grub