Gameday menu!

Gangsta Spanksta

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now for our rowdy replacement mascot:

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aria

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I ain't even got a clue what some of that is.
Quinoa is a small type of grain that you boil, kinda flavorless by itself, considered by many to be the “perfect protein”.

Arugula is a leafy green and bitter/peppery/kinda skunky tasting. Either love it or hate it. Most of the time it’s mixed lightly with other types of greens in a salad.
 

CouchCoach

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Nothing special. Got to buy the wife a car today, we had to take her old one out to the back 40.
After y'all get the car, go to Sonic and you two do your own version of their TV spots, record that and post it up here. I think, for the sake of the home and yours, you should play the idiot's part and let her be the closer to normal one.
 

Whyjerry

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Interest in Cowboys football has never been lower. Went to see Tool last night and now at my daughter’s college to see her in a show. Nothing on the menu. I don’t care what this clown car organization does today.

I will be tuned in next week though to watch NE throttle these morons.

Maximum embarrassment for this organization is the only path for salvation.

I hope everyone enjoys their menus.
 

CouchCoach

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Quinoa is a small type of grain that you boil, kinda flavorless by itself, considered by many to be the “perfect protein”.

Arugula is a leafy green and bitter/peppery/kinda skunky tasting. Either love it or hate it. Most of the time it’s mixed lightly with other types of greens in a salad.
I love it. Split a head of romaine lengthwise, put a little EVOO on it and grill it, cut that up and add arugula, about half, with some Maldon salt flakes, EVOO and either fresh lemon juice or sherry vinegar and top with shaved parm. Grilling the romaine really concentrates the flavor.

This time of year, I start doing Oysters Rockefeller and started using half spinach and half arugula last year and it's outstanding.
 

aria

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I love it. Split a head of romaine lengthwise, put a little EVOO on it and grill it, cut that up and add arugula, about half, with some Maldon salt flakes, EVOO and either fresh lemon juice or sherry vinegar and top with shaved parm. Grilling the romaine really concentrates the flavor.

This time of year, I start doing Oysters Rockefeller and started using half spinach and half arugula last year and it's outstanding.
Daaaang! I’ll have to try that, possibly today since I happen to have romaine and arugula on hand. How high of heat and how long on the romaine? Do you flip it at any point?
 
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