I am thinking about cinnamon rolls for breakfast tomorrow. Those frozen one that sit out all night and double in size. The aroma of fresh bread. Drizzled in white frosting....
Or should I make biscuits and gravy?
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I am thinking about cinnamon rolls for breakfast tomorrow. Those frozen one that sit out all night and double in size. The aroma of fresh bread. Drizzled in white frosting....
Or should I make biscuits and gravy?
Peanuts ...get your peanuts here!
Could I drop by for breakfast?Quote:
Originally Posted by BajaOklahoma
:)
Gravy ...get your gravy here.
Indiots
Indiots
Indiots
Quote:
Originally Posted by OUthunder
Heh! Told you so.
Homemade biscuits and homemade gravy, ummmmm.
Sorry you missed it this morning.
There's a great little mom-and-pop (without the mom) cafe down the street that makes great food. Only open for breakfast and lunch. Always packed, cash only. Poor Richard's. Second best biscuits and gravy.
biscuits & gravy = Sooner soul food
I didn't read one word of this thread, just thought I should get involved. :)
I grew up in NM and we didn't have rolled enchiladas. We had stacked enchiladas and wewould put a fried egg on the top. The enchilada sauce is different too. It's mostlygreen or red chilis in chicken stock (other meat stocks are nice too) garlic, salt and love.
Well, I grew up in Krebs and all we ate was Italian sausage, lamb fries, and spaghetti. We washed it all down with Choc beer. There's nothing like lamb fries and Choc beer for breakfast!
Quote:
Originally Posted by Jason White's Third Knee
We lived in Albuquerque for a while. Love the cuisine. We thought it was funny to find jalapenos available at Mickey D's, now they have them here too.
I miss the availability of chilis here. :(
This thread has become very competitive.
I hate it when a patient goes septic on me.
Quote:
Originally Posted by OUthunder
Not competitive, it's culinary. Go fix some B & G, you'll feel much better.
And I wouldn't think this thread is septic. Contagious maybe, not septic.
Thread jacking - when there's nothing else to do.
Sonny Threadkiller.
You're probably not old enough to get the reference, Knee, but then I didn't know some college radio band stole the name.
Speaking of stealing, I like the new sig. You know you screwed your team and the entire conference, doncha, huh?
Hell, I wrote it, and I knew it wasn't funny enough to steal. :mad:
Schwab's used make great hot dogs, but I don't know if they still do.
Velveeta is really government cheese with fancy packaging.
Anyone know how they came up with the title "Moster" for the movie I saw this weekend? Either way, the pipe scene reminds me too much of 65-13. I had to avert my eyes. Thank god she found that freaking gun!
My thread on the Recruiting board = 185 views and no replies. I am the king!
That is impressive.Quote:
Originally Posted by Crusader
All of those points scored at the Pro Bowl this weekend.
I grew up in NM and we didn't have rolled enchiladas. We had stacked enchiladas and wewould put a fried egg on the top. The enchilada sauce is different too. It's mostlygreen or red chilis in chicken stock (other meat stocks are nice too) garlic, salt and love.
Ranchos Huevos, I believe it's called. Delicious, too!
FDD - sounds earily like Huevos Ranchero.
Yes, good point, caphorns. Time to go to the Mexican restaurants for breakfast again to brush up a little on my comida grammar. :D
Sonny Threadkiller- Don't get it.Quote:
Originally Posted by bugtussle
Not old enough- I am 34. I don't know if that is old enough, but I don't get that either.
Stealing- I changed my sig like 2 minutes ago and once again, you are waaaaayyyyyyyyy out there. I screwed the conference?
Hell, you wrote what?
Thank you for the most confusing post EVAR! It is indeed a classic. You may expound if you like or leave it in it's present form.
Sonny Sixkiller
Wash U QB?
Nope. We had huevos rancheros and it's a different dish. You have to remember that there are only about 8 inngredients in mexican food, and the items named are depending how they are arranged.Quote:
Originally Posted by The Fake Don Dokken
Burrito- flour tortilla, meat, cheese, beans
Deep Fried Burrito- chimichanga
Burrito with corn tortilla- enchilada
open enchilada- tostada
It goes on like that.
Anyway huevos racheros is mainly eggs and cheese on a corn or flour tortilla smothered in ranchero sauce, which is a tomato based hot sauce and is usually served warm. Good stuff.
The NM stacked enchilada is like a stack of pancakes. corn tortilla, then meat and/or cheese, repete, repete, and put a nice green or red chili sauce on top followed with the fried egg! Very unusual for the rest of the country, but typical in NM. It's sooooooooooo good.
I actually found a place that you can buy REAL RED CHILI enchilada sauce. It's just like the sauce that I would get back home. I got it from a place called "The Shed" in Santa Fe. I had eaten there and saw a jar of it. I had them ship me a case! I have a lot of eating to do, but I am on a diet. Ain't that a bitch. It'll take forever to finish. If you are in to red chili, I give this stuff four stars. It's worth the trouble!
Thank you, thank you very much. I've always hoped to have a record on SoonerFans, those don't come cheap, you know.Quote:
Originally Posted by Jason White's Third Knee
Hint: Snyder...Carroll...bad mojo...sacrificed chicken.
I can see where you'd go the plausible deniability route, though.
What? I get the blame for those losses? AND the conference sucking? Sheesh. I'll change my posting name to Atlas. I remember dancing in chicken blood, but I don't remeber the rest. Refresh my memory please.Quote:
Originally Posted by bugtussle
... and congrats on the title.
Ding, ding, ding!Quote:
Originally Posted by TUSooner
Check out the throwback, bro!
http://shop.sportingnews.com/store/s...743&PID=673632
Not that I or anybody here would care. Screw the Texas of the Northwest.
Huevos Ranchos, Ranchos Heuvos, New Mexican Flapjacks...it doesn't matter to me. Just pass the Mexican food to me as fast as you can, man!
Sorry if this was posted earlier, but no way am I going to read the entire thread to find out.
There is probably some logarithm that some math freak on this board could design that can prove this theory.
You'd have to check ALL the threads, and see how many were ended by poster A.
Then divide by the total number of posts to get some kind of Post/thread killer ratio.
If you REALLY believe you are the thread killer of all thread killers, give it a try.
Otherwise, I declare you both MTKC (Mythical Thread Killer Champions). :D
Who was poster A? Was he related to Racer X?
Sheesh indeed. Your ritualistic animal sacrifice bad mojo negating routine needs some work, dude.Quote:
Originally Posted by Jason White's Third Knee
Might have had something to do with LSU, too.
Poster A is the illigitimate son of Racer X.
hehQuote:
Originally Posted by bugtussle
I may be old, but I can still remember a things - provided thay are unimportant enough...
I have never been so baffled by a poster in my cyberlife. Your posts are so nebulous that I can hardly make out a humanoid outline through the soupy fog. Each time I read your posts, I gaze in to space with a searing stare in effort to catch a mere fragment of meaning from your blurred and twisted scribe. I feel as if I am trapped in a conversation with a being from babble or that my five senses are different then yours. I tip my hat to you sir, or if that didn't make sense how about, Banana mayonaise grappled shooting horn talon. I am truly in the presence of greatness.Quote:
Originally Posted by bugtussle
Why does everybody say EVAR????
Golly, I'm so confused...
Oh, it matters. Trust me. There used to be a place on Greenville Ave called "the Flying Burro". They served a few authentic NM dishes. The owner was from Silver City. I don't think that you can get that kind of food in big D any more. Sure the Blue Goose has good fajitas and there are a lot of killer taquarias (sp?), but I love the NM stuff. It's the chili. It's the C H I L I ! Too many people hand me tomatillo sauce when I say green. God forbid, someone thinks you mean habanero sauce. Holy Crap! That stuff has no taste besides HOT. I like hot, but I like taste too. Green chilis are the perfect balance. If I find a place (through the grapevine of course) I'll let you know.Quote:
Originally Posted by The Fake Don Dokken
It's tradition. And it carcks me up.Quote:
Originally Posted by TigerGirl
Fantastic, Knee. I've been to Blue Goose and kind it overrated. Wish I'd been able to try the Flying Burro. Here in Dallas, I prefer Casita Dominguez and Hererras.
My Greenville Avenue favorite is actually an Italian place called Pietro's way down GA close to The Arcadia.