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- Thread starter Mac
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DubCoffman62
Lazy Slob
More like, BARF!!BuckeyeMac;1926894; said:
You see, although my father isn't a bad looking man by any means but he's such a nutjob that the only kind of women he can hook up with on a permanent basis are women like her. His ex passed away a year ago from a combination of lung cancer, congestive heart fail and diabetes at the age of 65. He's still looking for a replacement. He's also a hoarder.
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DubCoffman62
Lazy Slob
Here's hoping!Gatorubet;1926901; said:That HAS to be a nut-job, hoarder on-line Dating Service by now...
And you never know - if they ever go from lv's Gold Standard and switch to a Stouffers Lasagna plastic container standard - you will be a trust fund baby.
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stowfan
Assistant Coach
Here in beautiful Cuyahoga Falls, OH, I'm blessed with a great Asian Market. If you live by an Asian food store see if they carry Bek Sul brand Hot and Spicey Bolgogi marinade. The only English on the jar is a little sticker on the back label listing the ingredients.
Left to my own means, here's the recipe I came up with, it takes 20 minutes. If no one tries it I'm going to be pissed:
4TBLS oil
2 lbs pork loin, or roast, or shoulder, or butt
4 eggs
chopped garlic
green onions
1 cup rice
2 teaspoons chicken flavored soup base
5-8 oz Bek Sul
spices
Make the rice according to the package directions. Add 2 teaspoons of the chicken flavor soup base. You end up with yellow, chicken flavored rice. I add parsley flakes for flavor and color.
While the rice is cooking, scramble your eggs, cook, and set aside. Thinly slice the pork, chop your garlic and green onions. In a large skillet or wok, begin cooking the pork, season with garlic powder, onion powder, and maybe some soy sause. After a minute or so reduce the heat and add the chopped garlic and green onions. After another minute or so add the Bek Sul and simmer until the rice cooked.
Serve the contents of the skillet over the rice. The eggs have now cooled and can be chopped into very small pieces. Eggs go on top of dish to finish.
Left to my own means, here's the recipe I came up with, it takes 20 minutes. If no one tries it I'm going to be pissed:
4TBLS oil
2 lbs pork loin, or roast, or shoulder, or butt
4 eggs
chopped garlic
green onions
1 cup rice
2 teaspoons chicken flavored soup base
5-8 oz Bek Sul
spices
Make the rice according to the package directions. Add 2 teaspoons of the chicken flavor soup base. You end up with yellow, chicken flavored rice. I add parsley flakes for flavor and color.
While the rice is cooking, scramble your eggs, cook, and set aside. Thinly slice the pork, chop your garlic and green onions. In a large skillet or wok, begin cooking the pork, season with garlic powder, onion powder, and maybe some soy sause. After a minute or so reduce the heat and add the chopped garlic and green onions. After another minute or so add the Bek Sul and simmer until the rice cooked.
Serve the contents of the skillet over the rice. The eggs have now cooled and can be chopped into very small pieces. Eggs go on top of dish to finish.
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