Happy Easter To Everyone at ROD!!

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DaveFan'51

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I hope Everyone has a wonderful day!!
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Happy Easter !!!
 
I was wondering if anyone would start this thread. Happy Easter to all.

I am fixing a totally non-traditional type dinner. King Crab, seared sea scallops, asparagus, shrooms, baguette with roasted elephant garlic, and a couple bottles of very nice CA Zinfandel.

Looking forward to a food coma.
 
I was wondering if anyone would start this thread. Happy Easter to all.

I am fixing a totally non-traditional type dinner. King Crab, seared sea scallops, asparagus, shrooms, baguette with roasted elephant garlic, and a couple bottles of very nice CA Zinfandel.

Looking forward to a food coma.

You're making all that good chow you should at least get a handy before you nod off!!!!!

Hey slice the elephant garlic sometime and grill it. 1/4 inch slices, a little oil and it'll be tasty, I used to do it awhile back.
 
Happy Easter to all my Rams brothers and sisters. Remember the reason for this day........ and get ready for the return of Rams domination.

GO RAMS!!!!
 
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You're making all that good chow you should at least get a handy before you nod off!!!!!

Hey slice the elephant garlic sometime and grill it. 1/4 inch slices, a little oil and it'll be tasty, I used to do it awhile back.
Way ahead of you Les. And the only hands will be tied to a bed post.
 
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Picture of the plate without the crab. I wasn't real pleased with the color profile but my youngest son and I made a Florentine drizzle with cauliflower, sauted mushrooms, spinach, and white truffle oil to go over the scallops and asparagus. The pasta is a black truffle, mushroom fettuccini. There is also a couple garlic crostinis
ScallopFlorentine.jpg
 
Picture of the plate without the crab. I wasn't real pleased with the color profile but my youngest son and I made a Florentine drizzle with cauliflower, sauted mushrooms, spinach, and white truffle oil to go over the scallops and asparagus. The pasta is a black truffle, mushroom fettuccini. There is also a couple garlic crostinis
View attachment 5903

That'll build a turd!!!
 

So here's the story.

Many years ago I was at a work related function and it was catered. There was a pan of something, nobody knew exactly what it was, but it wasn't bad tasting. So a few of us were standing around it eating a little bit of it and someone else walked up and asked "hey whats that" and one of the guys said "I dunno, but it'll build a turd".

So since then I have used that phrase to compliment cooking. Of course inflection makes a difference and it can be just an off the cuff "meh it's OK" too. And phrasing can be meaningful. Sometimes I'll say "now this is how you build a turd". That's pretty complimentary.

Anyway feel free to use it..........maybe you can name a dish after it. The Turdbuilder. A three pound burger or something.
 
Many years ago I was at a work related function and it was catered. There was a pan of something, nobody knew exactly what it was, but it wasn't bad tasting. So a few of us were standing around it eating a little bit of it and someone else walked up and asked "hey whats that" and one of the guys said "I dunno, but it'll build a turd".
:ROFLMAO:

Anyway feel free to use it..........maybe you can name a dish after it. The Turdbuilder. A three pound burger or something.
Probably not.
 
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Picture of the plate without the crab. I wasn't real pleased with the color profile but my youngest son and I made a Florentine drizzle with cauliflower, sauted mushrooms, spinach, and white truffle oil to go over the scallops and asparagus. The pasta is a black truffle, mushroom fettuccini. There is also a couple garlic crostinis
View attachment 5903
I'd pay good money for that plate of food! :)
 
I was too busy celebrating to wish ya'll a Happy Easter. Happy Passover as well.