The New "What did you do with your Z today" (with off topic replies) XXXI

Zingston · 02-10-2019, 07:49 AM

Quote:

Originally Posted by BoneZ

Had Taco Bell for lunch... then got invited to Fernandos for dinner. Painus!

Mex, n more Mex! Cinco we bano! Arriba!! Arriba!!

BoneZ · 02-10-2019, 08:17 AM

Quote:

Originally Posted by zingston

mex, n more mex! Cinco we bano! Arriba!! Arriba!!

¡RVA! ...I guess that could work?

eastwest2300 · 02-10-2019, 08:18 AM

make sure you itches hand out some reps duuuuuuude.

madwi · 02-10-2019, 08:20 AM

Quote:

Originally Posted by eastwest2300

make sure you itches hand out some reps duuuuuuude.

Gave all my reps to Rusty, sorry.

Zingston · 02-10-2019, 08:38 AM

Quote:

Originally Posted by eastwest2300

make sure you itches hand out some reps duuuuuuude.

Le Rep Wizard says I gotta chill for a bit.

eastwest2300 · 02-10-2019, 09:15 AM

Quote:

Originally Posted by madwi

Gave all my reps to Rusty, sorry.

eastwest2300 · 02-10-2019, 09:16 AM

Quote:

Originally Posted by Zingston

Le Rep Wizard says I gotta chill for a bit.

eastwest2300 · 02-10-2019, 09:16 AM

Quote:

Originally Posted by Zingston

Mex, n more Mex! Cinco we bano! Arriba!! Arriba!!

Spoiler · 02-10-2019, 11:32 AM

Quote:

Originally Posted by Zingston

Bacon!

Yeah... I also have me a bacon (screen printed) t shirt. I have worn it a time or two into the Harbor Freight store here in town. However, the last time a rather rubenesque girl running the register said that she really liked the shirt on me, as she licked her lips...

. She was really a big’un (I’m talking about 275 or so “on the hoof”) and I was a little bit concerned by her odd attention... so I kinda quit wearing it for awhile around here...

Heres a black and white pic of it... It’s kinda of a magnet for the “plus-sized babes” ...

And of course, I do look pretty sharp in it...

Leingod · 02-10-2019, 12:05 PM

Sorta scary that I am the youngest within the group for the most part.

Rusty · 02-10-2019, 12:43 PM

Quote:

Originally Posted by Spoiler

Yeah... I also have me a bacon (screen printed) t shirt. I have worn it a time or two into the Harbor Freight store here in town. However, the last time a rather rubenesque girl running the register said that she really liked the shirt on me, as she licked her lips...

. She was really a big’un (I’m talking about 275 or so “on the hoof”) and I was a little bit concerned by her odd attention... so I kinda quit wearing it for awhile around here...

Heres a black and white pic of it... It’s kinda of a magnet for the “plus-sized babes” ...

And of course, I do look pretty sharp in it...

Here I am thinking that you have a tee shirt like Lady Gaga's meat dress. Made with real bacon.

Instead I get shown an old B&W of some balding dude.

Spoiler · 02-10-2019, 01:14 PM

Quote:

Originally Posted by Leingod

Sorta scary that I am the youngest within the group for the most part.

Chronologically you may be the youngest, but in terms of maturity, I think you may be ahead of alot of us...

Rusty · 02-10-2019, 01:18 PM

Quote:

Originally Posted by Leingod

Sorta scary that I am the youngest within the group for the most part.

Quote:

Originally Posted by Spoiler

Chronologically you may be the youngest, but in terms of maturity, I think you may be ahead of alot of us...

Learn from our mistakes, young grasshopper.

Leingod · 02-10-2019, 01:19 PM

So as discussed and been testing recently. This will be the final menu for v-day.

Starter: mozz, basil, and prociutto. Wrap the proscuitto into a cone shape with the basil wrapped on the outside. Mozz ball inside. Drizzle with balsamic reduction. Plate on blue marble serving board.

Appetizer: Served on rectangular white small platter plates. Seared scallops overtop a bed of arugula salad. Shave red onion and lemon zest via microplane grater. Garnish overtop with cracked black pepper and drizzle with honey lemon dressing.

Cleanser: Lime sorbet scooped inside of a lemon rind.

Main course: sous vide rack of lamb to medium. 500F cast iron for sear with 1 stick butter being basted over top including garlic, shallot, thyme, and sage leaves. Slice rack and plate on tradition dinner plate in a circular draping motion with creme fraiche as a base layer. Side of rissotto and homemade french bread as a side.

Dessert: Susan is making flan.

If anyone has recommendations on a good meal course wine and dessert wine, please help me. I'm only good with beers. hahahaha

Spoiler · 02-10-2019, 01:22 PM

Quote:

Originally Posted by Rusty

Learn from our mistakes, young grasshopper.

If anyone could learn from all my mistakes, they just might be pretty danged smart...

‘Cause I have made a bunch...

02-10-2019, 08:18 AM	#7263 (permalink)
eastwest2300 A True Z Fanatic Join Date: May 2010 Location: South FL Posts: 90,818 Drives: '16QX70/'21 Supra3.0 Rep Power: 2684549	make sure you itches hand out some reps duuuuuuude. __________________ Infiniti QX70 & Toyota Supra 3.0 Premium

02-10-2019, 12:05 PM	#7270 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,053 Drives: In Circles Rep Power: 2684396	Sorta scary that I am the youngest within the group for the most part. Rusty likes this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

02-10-2019, 01:19 PM	#7274 (permalink)
Leingod A True Z Fanatic Join Date: Mar 2015 Location: Some Place Cold Posts: 16,053 Drives: In Circles Rep Power: 2684396	So as discussed and been testing recently. This will be the final menu for v-day. Starter: mozz, basil, and prociutto. Wrap the proscuitto into a cone shape with the basil wrapped on the outside. Mozz ball inside. Drizzle with balsamic reduction. Plate on blue marble serving board. Appetizer: Served on rectangular white small platter plates. Seared scallops overtop a bed of arugula salad. Shave red onion and lemon zest via microplane grater. Garnish overtop with cracked black pepper and drizzle with honey lemon dressing. Cleanser: Lime sorbet scooped inside of a lemon rind. Main course: sous vide rack of lamb to medium. 500F cast iron for sear with 1 stick butter being basted over top including garlic, shallot, thyme, and sage leaves. Slice rack and plate on tradition dinner plate in a circular draping motion with creme fraiche as a base layer. Side of rissotto and homemade french bread as a side. Dessert: Susan is making flan. If anyone has recommendations on a good meal course wine and dessert wine, please help me. I'm only good with beers. hahahaha Ghostvette and Spoiler like this. __________________ I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

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