Officer Pete Malloy
Footballguy
Ruling on The Carpenters?
(Karen died 32 years ago yesterday)
(Karen died 32 years ago yesterday)
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GM's thread about nothing (42 Viewers)
- Thread starter General Malaise
- Start date
Idiot Boxer
Footballguy
St. Louis Bob
Footballguy
Limp Ditka
Footballguy
Officer Pete Malloy
Footballguy
El Floppo
Footballguy
Idiot Boxer
Footballguy
Captain Quinoa
Footballguy
Captain Quinoa
Footballguy
Sammy3469
Footballguy
Homer J Simpson
I don't push
strykerpks
Footballguy
Don't use a pallet jack as a skateboard. That's the only thing I ever get out of these, and it's a tough rule to follow
Officer Pete Malloy
Footballguy
Great story behind that song.
Roger Nichols and Paul Williams wrote that song for a Crocker Bank commerical. Richard Carpenter saw the ad on TV and loved it. Williams and Carpenter were both under contract with A&M. Carpenter got Williams and Rogers to turn the 1 minute long song into a 3 minute single. WALA.
https://www.youtube.com/watch?v=TVGmdwHTP1I
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Ignoramus
Footballguy
I think you just made that up. If I recall correctly, there were no results found in my memory of an Arthur A. Buttercorn.
Sammy3469
Footballguy
General Malaise
Footballguy
OH, Cos, Drifter et al -
Thank you very much for the meatball sub pointers and tips yesterday. I know I wasn't tackling Coq au Vin, but I wanted something more than store bought meatballs and jar sauce and my finished product last night was a huge hit. I did a lot of what OH suggested with some tweaks, made my own marinara sauce using some of Cos' tips on herbs/spice and employed the Drifter technique for the cheese blanket broiling. For those who might be interested, I'll offer up the recipe below in spoiler tags. I want to make this a staple in our dinner rotation, so having this recipe posted while it's fresh in my mind will help.
TL;DR I feel like Tiger asking for nacho recipes, but hell if I care. This will now be a go-to meal for us and the more I do it, the easier it will get. ETA: I left out the parmesan cheese up top. Critical ingredient that I did NOT leave out of the cooking process.
Thank you very much for the meatball sub pointers and tips yesterday. I know I wasn't tackling Coq au Vin, but I wanted something more than store bought meatballs and jar sauce and my finished product last night was a huge hit. I did a lot of what OH suggested with some tweaks, made my own marinara sauce using some of Cos' tips on herbs/spice and employed the Drifter technique for the cheese blanket broiling. For those who might be interested, I'll offer up the recipe below in spoiler tags. I want to make this a staple in our dinner rotation, so having this recipe posted while it's fresh in my mind will help.
Meatball recipe:
1.5 pounds ground sirloin (I went to the butcher who had the finest ground sirloin on sale for $3.99 a pound
1 pound ground pork sausage (I went with the hot Italian sausage which might have been a bit overpowering, but I do like heat)
2 TBSP Fresh chopped parsley
1 TBSP Fresh chopped thyme
1 TBSP Fresh chopped basil
8 Cloves of garlic, minced
1/4 of a yellow onion minced
1 Cup Italian Bread Crumbs (I wasn't sure how much white bread to use in a pinade (sp?) or how much milk and was afraid OH might think I was a dunderhead if I kept asking questions)
1 Egg (if I wasn't using milk, I thought the egg would be a good idea and Cos said it was ok)
2 tsp Worchertshire (sp?)
1 Dash Siracha (because why not!)
1 tsp Tony's Chachere's (use it for everything)
2 tsp fresh ground pepper
1 tsp red pepper flakes
1/4 cup fresh grated parmesan cheese
Directions:
- Sauteed the onions and the garlic in olive oil until translucent like me and set aside to cool.
- Chopped up all the parsley, basil and thyme real fine and blended it in with the cooling onions and garlic in the sauce pan.
- Beat the egg with a splash of half/half, the Worcestershire, Siracha and all the other seasonings. Probably not the proper cooking technique, but I figure it's all going to the same place, why not blend it all together.
- Combined the beef and the pork sausage in a giant mixing bowl being careful not to mash it too hard.
- Created a volcano in the meat mixture and poured the egg mixture into the center.
- Added the garlic/onion/herb mixture
- Added the Italian bread crumbs
- Used my hands to carefully mix everything together, being very careful not to over mix it.
- Rolled out about 30 golf ball sized balls and put them on parchment paper on a cooking sheet and placed those in the fridge for 30 minutes
Red Sauce:
6 cloves garlic, minced
1 Siracha Pepper, minced (again, I love heat but this might have been over doing it. Might avoid in the future, but the flavor was tremendous adding this)
1 28 OZ can of crushed tomatoes (I used the oregano/basil/garlic kind)
1 14 OZ can diced tomatoes (same herb formula above)
2 TBSP fresh parley, chopped fine
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
1 tsp Tony's
1 tsp fresh cracked black pepper
1 dash Siracha sauce (not needed, would probably avoid)
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
Directions:
- Sauteed the garlic in 2 TBSP olive oil in a medium sized sauce pan over medium high heat.
- Added the siracha pepper and sauteed for another minute.
- Added the parsley, oregano and red pepper flakes and cooked another 90 seconds, stirring often to avoid any sticking.
- Added the tomatoes and all the spices and brought to a boil.
- Turned the heat down to a simmer and covered to avoid all the red splashing lava that was leaping out at me.
Cooking the Meatballs:
- Took the meatballs out of the fridge and seared them carefully in olive oil in a sauce pan next to the red sauce. NOTE: The meatballs will stick if your pans suck, the heat is too high or you aren't careful searing them, so be diligent on this step.
- After the outside of the meatballs were seared, I carefully added them into the red sauce.
- Once all the balls are in the red sauce, let them simmer over a covered pot for 45 minutes, stirring occasionally and being VERY careful when you stir.
The Subs:
- Using a really nice bag of fresh baked sub rolls from Fred Meyer, I sliced them open, leaving a deep pocket.
- I spooned in some red sauce to cover the sides and bottom of each bun
- I found some gruyere cheese and added little slices to a few of the sandwiches
- Added three meatballs to each sub with a little more sauce
- Covered all subs with a blanket of provolone, being careful not to tuck in like Costanza
- Moved an oven rack up top and baked at about 400 (my wife was making sweet potato fries, so didn't want to disrupt her cook by broiling)
- A few minutes later, these puppies were done.
Thoughts:
I thought they were delicious. My friend Dave came over and said it was one of the best sub sandwiches he'd ever had, but he's a nice guy and it's hard to tell how genuine he was. The better test was my two sons. Kellen destroyed his and loved the spice. Cooper ate about half of his and said it was too spicy. I was a sweaty mess, so it was very hot, but I also added banana peppers to mine. I'd probably dial it back on the spice next time around, but the heat was more than just heat - it left a terrific after taste begging for another bite. The sauce was tremendous after the balls sat in there for 45 minutes. I have some for lunch and will be making sandwiches for my co-workers; one of them is brutally honest, so will report back.
1.5 pounds ground sirloin (I went to the butcher who had the finest ground sirloin on sale for $3.99 a pound
1 pound ground pork sausage (I went with the hot Italian sausage which might have been a bit overpowering, but I do like heat)
2 TBSP Fresh chopped parsley
1 TBSP Fresh chopped thyme
1 TBSP Fresh chopped basil
8 Cloves of garlic, minced
1/4 of a yellow onion minced
1 Cup Italian Bread Crumbs (I wasn't sure how much white bread to use in a pinade (sp?) or how much milk and was afraid OH might think I was a dunderhead if I kept asking questions)
1 Egg (if I wasn't using milk, I thought the egg would be a good idea and Cos said it was ok)
2 tsp Worchertshire (sp?)
1 Dash Siracha (because why not!)
1 tsp Tony's Chachere's (use it for everything)
2 tsp fresh ground pepper
1 tsp red pepper flakes
1/4 cup fresh grated parmesan cheese
Directions:
- Sauteed the onions and the garlic in olive oil until translucent like me and set aside to cool.
- Chopped up all the parsley, basil and thyme real fine and blended it in with the cooling onions and garlic in the sauce pan.
- Beat the egg with a splash of half/half, the Worcestershire, Siracha and all the other seasonings. Probably not the proper cooking technique, but I figure it's all going to the same place, why not blend it all together.
- Combined the beef and the pork sausage in a giant mixing bowl being careful not to mash it too hard.
- Created a volcano in the meat mixture and poured the egg mixture into the center.
- Added the garlic/onion/herb mixture
- Added the Italian bread crumbs
- Used my hands to carefully mix everything together, being very careful not to over mix it.
- Rolled out about 30 golf ball sized balls and put them on parchment paper on a cooking sheet and placed those in the fridge for 30 minutes
Red Sauce:
6 cloves garlic, minced
1 Siracha Pepper, minced (again, I love heat but this might have been over doing it. Might avoid in the future, but the flavor was tremendous adding this)
1 28 OZ can of crushed tomatoes (I used the oregano/basil/garlic kind)
1 14 OZ can diced tomatoes (same herb formula above)
2 TBSP fresh parley, chopped fine
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
1 tsp Tony's
1 tsp fresh cracked black pepper
1 dash Siracha sauce (not needed, would probably avoid)
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
Directions:
- Sauteed the garlic in 2 TBSP olive oil in a medium sized sauce pan over medium high heat.
- Added the siracha pepper and sauteed for another minute.
- Added the parsley, oregano and red pepper flakes and cooked another 90 seconds, stirring often to avoid any sticking.
- Added the tomatoes and all the spices and brought to a boil.
- Turned the heat down to a simmer and covered to avoid all the red splashing lava that was leaping out at me.
Cooking the Meatballs:
- Took the meatballs out of the fridge and seared them carefully in olive oil in a sauce pan next to the red sauce. NOTE: The meatballs will stick if your pans suck, the heat is too high or you aren't careful searing them, so be diligent on this step.
- After the outside of the meatballs were seared, I carefully added them into the red sauce.
- Once all the balls are in the red sauce, let them simmer over a covered pot for 45 minutes, stirring occasionally and being VERY careful when you stir.
The Subs:
- Using a really nice bag of fresh baked sub rolls from Fred Meyer, I sliced them open, leaving a deep pocket.
- I spooned in some red sauce to cover the sides and bottom of each bun
- I found some gruyere cheese and added little slices to a few of the sandwiches
- Added three meatballs to each sub with a little more sauce
- Covered all subs with a blanket of provolone, being careful not to tuck in like Costanza
- Moved an oven rack up top and baked at about 400 (my wife was making sweet potato fries, so didn't want to disrupt her cook by broiling)
- A few minutes later, these puppies were done.
Thoughts:
I thought they were delicious. My friend Dave came over and said it was one of the best sub sandwiches he'd ever had, but he's a nice guy and it's hard to tell how genuine he was. The better test was my two sons. Kellen destroyed his and loved the spice. Cooper ate about half of his and said it was too spicy. I was a sweaty mess, so it was very hot, but I also added banana peppers to mine. I'd probably dial it back on the spice next time around, but the heat was more than just heat - it left a terrific after taste begging for another bite. The sauce was tremendous after the balls sat in there for 45 minutes. I have some for lunch and will be making sandwiches for my co-workers; one of them is brutally honest, so will report back.
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Thorn
Footballguy
strykerpks
Footballguy
GroveDiesel
Footballguy
Hope you're not paying too much for the procedure. This guy seems to be doing them for free:http://www.extremefunnyhumor.com/pics/free%20mammogram.jpg
gianmarco
Footballguy
Officer Pete Malloy
Footballguy
So what's the great story?
One of their biggest songs came about because Richard was sitting at home, watching TV.
Officer Pete Malloy
Footballguy
Officer Pete Malloy
Footballguy
From a reddit thread today about tattoo removal:
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General Malaise
Footballguy
Officer Pete Malloy
Footballguy
Notorious T.R.E.
Showdown!™ Administrator
http://www.independent.co.uk/life-style/health-and-families/health-news/people-who-drink-alcohol-outlive-those-who-abstain-study-shows-8995879.html
Mights as well call it Kill Yourself February.
Mights as well call it Kill Yourself February.
Officer Pete Malloy
Footballguy
St. Louis Bob
Footballguy
This isn't AA, this is AA if they were a little more realistic. It's a test of will to improve liver health and lower tolerance, for a whole month.
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DA RAIDERS
Footballguy
any thoughts on life insurance? my 10 year policy is expiring. should i re-up for 10, 15, 20, more? i'm 46
cosjobs
Footballguy
I was opening up crates of lps that i had in storage for the last decade or two and came across six mint carpenter albums i must have gotten as part of a lot at some garage sale. They're definitely talented but too candyass for me to have ever intentionally purchased
Good Posting Judge
Footballguy
Take one of those "How long will I live?" quizzes on Buzzfeed and act accordingly, HTH.
Notorious T.R.E.
Showdown!™ Administrator
This isn't AA, this is AA if they were a little more realistic. It's a test of will to improve liver health and lower tolerance, for a whole month.
DA RAIDERS
Footballguy
Idiot Boxer
Footballguy
How old are your kids?
I'm assuming you're using if for a safety net, not an investment vehicle.
Officer Pete Malloy
Footballguy
DA RAIDERS
Footballguy
El Floppo
Footballguy
When I was 13, my family went on a big europe trip. One leg of it involved taking a ferry from Corfu Greece to somewhere else in Greece. We spent most of the trip standing on one part of the upper deck, with fresh air and maybe a glimpse or two of passing islands. It also allowed us to see repeat visits from various duded hawking good ranging from ice cream to jewelry who would circle the ship trying to find customers.
where we were located was at the exact conflux of an ice cream dude and a soft-drink dude circling in opposite directions- and this is exaclty how their completely dispassionate interaction would go down every 10 minutes or so.
- ice cream. ice cream. very good ice cream
- coke. coke. very good coke.
- ice cream. ice cream. very good ice cream.
- ice cream not good.
- shut-up.
- shut-up.
and on they'd walk in opposite directions for the next 10 minutes.
I think of that conversation more often than not here in the FFA.
where we were located was at the exact conflux of an ice cream dude and a soft-drink dude circling in opposite directions- and this is exaclty how their completely dispassionate interaction would go down every 10 minutes or so.
- ice cream. ice cream. very good ice cream
- coke. coke. very good coke.
- ice cream. ice cream. very good ice cream.
- ice cream not good.
- shut-up.
- shut-up.
and on they'd walk in opposite directions for the next 10 minutes.
I think of that conversation more often than not here in the FFA.
Idiot Boxer
Footballguy
At your age, I'm going to assume no more kids on the way (see GM).
Depending upon the rate you can get, probably 15 more years, to get her through college.
Does the wife work outside the home?
El Floppo
Footballguy
wait- are you asking whether you should re-up for life insurance in general, or just for how long?
re-up for as long as you can afford- the rates will only be worse and harder to come by as your age increases and health decreases.
eta: oh... IB is wikkid smart with his math skills
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DA RAIDERS
Footballguy
gm's odyssey terrifies me, so no. man i need to get snipped.
the rates are decent
yes
DA RAIDERS
Footballguy
re uping. my dad died out of the blue at 51 leaving his wife and 3 month old baby up #### creek. not pleasant to watch her deal with all of it.
Idiot Boxer
Footballguy
You really just need to get to a place where both your wife and your daughter are capable of living on their own. 15 years is good, 20 should almost certainly do it.
You really don't even need to plan so much for the Mrs. She works outside the home and presumably can support herself (plus, she's smoking hot and will land a sugar daddy seconds after your body goes cold).
Bob Sacamano
Footballguy
Life insurance: Enough that your family isn't stuck living in a cardboard box. Not so much that your wife immediately becomes more attractive to other men.
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