A full “slate” induction surface. That’s the balls. No REALLY it is. Check this out – You can just put it on top of any counter, or table, and plug it in, and start cooking like a crazy — person, who cooks.

Kick ass.

APPLIANCIST

I don’t know about anyone reading (no one probably), but this is friggin genius. GIMME!

I would pound all sorts of meat with this. Even if I didn’t have any handy. I will pound pumpkins and other produce as well. For whatever reason I can think of. GET ONE! Heck, its only $13 bucks.

Knuckler Meat Pounder
( What on Earth )

http://www.whatonearthcatalog.com/cgi-bin/hazel.cgi?action=DETAIL&ITEM=CH1702

Super Colossal ‘Space-Ship’ McMooChicka-Fish-o-Pede ™  ( also known as the McOMFG )

— a cow, double-humping a fish, screwing a chicken. At both ends.

with fries.

Make this spot —–> [x]

Well WELL WELL! It seems we have a pie maker on our hands. Cara Hanson (my co-workers wife) has been secretly weaponizing her culinary skills in such a way that, Gregg (my co-worker) often sheds a tear when speaking of such fine food.  The first thing you will notice about Cara’a blog are the PHOTOS. You can almost taste the food right on your computer screen! (At home, please do not lick your computer screen. Remember, we are professionals)

That is most inconvenient for those of you who dislike the taste of LCD computer screens.

I am hoping a photo of the recently talked about Homemade Chicken Noodle Soup is posted soon because, quite frankly, I am getting sick of hearing about how good it was!
I WANT MY PHOTOS!

Cara’s Blog:
http://vieniavolare.blogspot.com/

BB-QXX Chicken and Pork

1c lite soy sauce
1c sugar (can do mixture of light brown and regular sugar)
1c chicken broth or water
½c pineapple juice or 8oz. can of pineapple chunks (w/ juice)
¼c vegetable oil
2 TBSP honey
1 tsp of garlic powder and/or some minced garlic to taste

Marinate chicken wings, drumsticks, thighs or pork chops over night.

Grill pork over direct heat (to 150° ~6 minutes per side)
Any bone-in chicken over indirect heat (to 185° ~30-45m)
Skewer and grill the pineapple.

Or bake chicken wings @ 350° for 1½  hours.
 

http://www.qxx.me

Yeah. I know. Insane. You can thank me later if you live through the mustard storm.

• 4 cups of whole wheat white flour
  
• 2 cups warm water
  
• 1/2 tsp yeast
  
• 4 tbsp brown sugar
  
• 2 tsp salt
  
• 2 tsp baking powder
  

So, I will leave to up to you on how to make the dough. HA! The idea though, is to let the pretzels rise for 45 minutes after you twist them. I dunked mine into a warm baking soda bath, THEN into wheat flower for the bottom (to get into the baking stone, with a pizza peel), and then had another bowl with the *everything mixture*  (I made that with my own mix of spices and magic whatever). If you can make the Everything mixture, DO IT. You can make it basic, then add your attitude – like I did (red pepper flakes). So, these are extra SICK!

I baked mine on a baking stone at 450F for8-10 minutes, or whenever they look awesome and smell awesome’er.

This is one of those things you see and you say to yourself: Yeah, I can see me punching an artificial mannequin goat herder in the pancreas over these. Yes. I can.

Yeah, so this needs to happen almost immediately AGAIN.

I remember the first time  I came out of consciousness after creating this insane masterpiece.

It was as if some alien being from a parallel planet down the street infiltrated my RECENTLY CURRENT missing element for food-things that include peanut butter.

AND SO.. I give you this WORLD.  Use Toll-House pre-made matter, or what ever you want, di do not care. BUT YOU will surely have a foolish smile on your face when you are transported to another transmental state (new word here people) after smunching (another new word) the familiar YET not CURRENTLY together tasty-buddy stuff in the new cookie/bar.

There are some real animals out there. PLEASE!? Stop shopping mad. The results can be something similar to what you see here. It’s not right. It’s not FAIR! Look at it. Sad, stooped over. Unloved. No one will ever buy it and eat it.? The poor thing might as well pack up and head to the Island of Misfit Chocolate.

I love to bake hybrid-bread. As you can see, this is the follow up to Pretzel-Nann!

Basically, a high protein/fiber wheat bread pita, with Everything Bagel seasoning (I make especially for myself) and baked on a HOT stone (bakingstone.com).  Awesome flavor, and very hearty and healthy. I think!