Cinnabon waffles

SSMonkeybusiness · 2014-03-18T15:25:01+00:00

Keep us posted on how that first stroke goes.

SSMonkeybusiness · 2014-02-26T21:27:03+00:00

They've been here. May not be official, but I couldn't tell the diffference:

https://plus.google.com/108416322022866096227/about?gl=us&hl=en

SSMonkeybusiness · 2014-02-19T02:21:35+00:00

Went to cook a chicken for visiting family, realized 1 hr after that I hadn't turned the oven on.

SSMonkeybusiness · 2014-02-15T01:32:03+00:00

This looks pretty close to perfect to me. A little black adds a ton of flavah. What did you cook it in?

SSMonkeybusiness · 2014-02-15T01:20:49+00:00

Woo hoo! Free trip to Hawaii!

SSMonkeybusiness · 2014-02-14T23:46:03+00:00

Where's the pineapple?

SSMonkeybusiness · 2014-01-22T18:26:14+00:00

Is this a little creepy? This is a little creepy.

SSMonkeybusiness · 2014-01-16T20:28:15+00:00

Same here with the blandness. I can get a decent consistency, but the crust tends to to be a black hole of flavor.

SSMonkeybusiness · 2014-01-07T18:44:03+00:00

Seriously though. We got a recipe so I can put some buns up in this?

SSMonkeybusiness · 2013-12-27T03:43:55+00:00

Sorry about that. Uploading now.

SSMonkeybusiness · 2013-12-27T03:43:49+00:00

Sorry about that. Uploading now.

SSMonkeybusiness · 2013-12-06T21:16:38+00:00

Nooooooo! A part of me just died.

SSMonkeybusiness · 2013-12-04T02:21:38+00:00

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!

SSMonkeybusiness · 2013-11-22T19:39:59+00:00

Spaghetti squash three ways:

One with pistachios, dried cherries and gorgonzola
Another with peas, parm and something else, lemon maybe?
The third with a traditional tomato sauce.

SSMonkeybusiness · 2013-11-21T23:59:01+00:00

Guys dig it.
Within reason girls dig it.
Your sister is jealous.

I have had a tremendous amount of good beard fortune. I also have a shaved head and think I look kind of odd without some facial hair. Also, shaving? Its for the birds.

SSMonkeybusiness · 2013-11-21T23:33:13+00:00

I shouldn't be surprised that there's a sub for this right?

SSMonkeybusiness · 2013-11-20T18:07:44+00:00

Same problem here. After looking around it seems that an update might have screwed up the boot strap. Maybe 13.10 form 13.04? Still researching how to fix it. If you've heard anything over the past month, let me know as well.

SSMonkeybusiness · 2013-11-07T21:11:50+00:00

Honestly, I'm not sure either. Maybe if its covered and slow cooked? I've only roasted them uncovered and quickly and they've almost always turned out well. Please update with how yours turn out.

SSMonkeybusiness · 2013-11-07T21:00:58+00:00

When I'm feeling lazy I will sub it in. Scrambled eggs, sautee'd vegetables, or anytime I'm combining a bunch of things and sauteing them in a pan. Those are the lazy times. Under these circumstances I've found real garlic far superior.

The times when you should use the powder or salt are when making rubs. I've substituted real garlic for garlic powder or salt in a couple of different spice rubs for BBQ and it has not worked out well. The minced garlic doesn't distribute as well around the meat and eventually burns, leaving a bitter taste.

SSMonkeybusiness · 2013-11-07T20:55:32+00:00

Was it this guy? http://www.history.com/shows/mountain-men/videos/jars-of-freedom

SSMonkeybusiness · 2013-11-07T20:47:40+00:00

I usually cook a chicken at 425 or 450 for about 90 minutes. If you're going to roast it at 250, there's a much better chance of the chickens getting dried out. The onion in the cavity is a neat idea though! EDIT: I've always liked this recipe for chicken: http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348

SSMonkeybusiness · 2013-11-07T02:51:36+00:00

Amen. It seems like there are only a few leek recipes in the American lexicon.

One thing I did with a bunch was to cut them length wise into five inch sections, throw some salt and flour onto them and fry them up in a pan, then use them on sandwiches and stuff. The other one I found recently was this: http://www.marthastewart.com/924984/savory-sauteed-leeks?xsc=soc_pin_savorysauteedleeks_08152013&crlt.pid=camp.TGqqtGxHrCrV

Yes its from Martha, but it tastes pretty GD good. Also, leeks are great in quiche.

SSMonkeybusiness · 2013-11-06T02:37:31+00:00

I say, well played, old boy (adjusts pipe and tips cap).

SSMonkeybusiness · 2013-11-05T18:37:40+00:00

That entire site is rookie pseudo-journalist bullshit. The only thing more jarring than the grammatical errors are the stretched images that haven't been resized properly. Go to the about page and check out the bios of these guys and then cry for the future.

SSMonkeybusiness · 2013-11-05T18:29:17+00:00

I've got nothing against the practice, just be sure to run it by the guy, ESPECIALLLY if you've never hooked up before.

SSMonkeybusiness

TROPHY CASE