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| Steve Brock is a Useless Moron | |
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| Tweet Topic Started: Jul 11 2008, 01:52 PM (316 Views) | |
| ohiogirlie74 | Jul 11 2008, 01:52 PM Post #1 |
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On the button!
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Nay, the King of the Dolts -- self-appointed, power-drunk, ukingfay oronmay. I asked him -- would you be able to tell me which category of violation was reported for a thread that I started that got deleted yesterday? (My "twisted wish" game was axed, and I had wasted a lot of time on that!) He replies, "no, but it probably got offensive or inappropriate. that's usually what happens." He's lucky I'm not violent. Much. Not that I'm bitter. I was actually thinking of writing a long story for those weenies, but no. It would just be a colossal waste of time, obviously, because someone who barely speaks English can think that someone's making fun of her BFF and jealous of his 100-lb-new-hot-girlfriend and get everything wiped out because the dead-behind-the-eyes clowns at prospero (now MZINGA, by the way) are too stupid to even open something before throwing it away. Ok, I've vented. Done now. Hi! How are you guys? |
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| Jakes_Monkey | Jul 11 2008, 01:56 PM Post #2 |
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On the button!
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Thanks for the info, newbie. |
| Everyones Favorite Absolute Illiterate Idiot TM | |
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| SodaPop | Jul 11 2008, 01:58 PM Post #3 |
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(fiz-e-OL-o-je)
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does anyone even know who posted last on that?
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| ohiogirlie74 | Jul 11 2008, 02:00 PM Post #4 |
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On the button!
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Well, every time before this that I've corresponded with him, he had been reasonable. I suppose I should have known better. I'm going to e-mail George Bush about it. Stoopid injustice. On other fronts, I'm going to attempt to cook fish at home today, something I vowed I'd never do. Any tips? I'm scared to death. |
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| ohiogirlie74 | Jul 11 2008, 02:03 PM Post #5 |
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On the button!
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I didn't get to see! and that's why I'm the maddest about it. I didn't even get to read a lot of it before it went away, because it was just getting good, and then I decided to do some other stuff before checking on it, I guess I have to just park myself in front of the computer and watch stuff refresh all day so I don't miss anything. But that's what I do at WORK! |
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| Jakes_Monkey | Jul 11 2008, 02:28 PM Post #6 |
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On the button!
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Brock has always been an idiot in correspondence with me. What kind of fish? |
| Everyones Favorite Absolute Illiterate Idiot TM | |
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| ohiogirlie74 | Jul 11 2008, 02:47 PM Post #7 |
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On the button!
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I'm not sure. I don't even know what to pick. Do fish have a "season?" But I'm definitely going stove/oven not grill. I might try parchment or foil packets even. |
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| Jakes_Monkey | Jul 11 2008, 02:54 PM Post #8 |
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On the button!
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Parchment is great and gives lots of options for just about any fish. What kind of fish do you like? What do they sell up there? |
| Everyones Favorite Absolute Illiterate Idiot TM | |
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| ohiogirlie74 | Jul 11 2008, 03:12 PM Post #9 |
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On the button!
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I would imagine they sell everything, just about. Do they really taste all that different from one another? I usually like the texture of salmon, with the firmness, but would hope for something for less of a flavor to it, because on occasion salmon can taste like clothes that sit in the washing machine too long. I just want something that's kind of clean and light and flaky... I'm kind of a noob in this department (shocking, I know.) |
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| Jakes_Monkey | Jul 11 2008, 03:21 PM Post #10 |
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On the button!
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Red Snapper or Tilapia would make a good choice then. For parchment cooking, either use a whole fish or 2 fillets. Cook them with some sliced lemon, oregano, salt/pepper, sliced onion, and if you like, sliced carrots, baby corn, and/or snow peas. Cut the parchment big enough to fold over the fish & veggies, then fold the edges and use paper clips or a stapler to keep them shut. Bake at 450 for 10-12 minutes. Its yummy. |
| Everyones Favorite Absolute Illiterate Idiot TM | |
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| ohiogirlie74 | Jul 11 2008, 03:37 PM Post #11 |
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On the button!
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I think I'm going to go with the snapper, if I can find it. And lemons, onions, zucchini, carrots, snow peas, and herbs. What are your thoughts on throwing some olives in there? Too much? Overpowering? |
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| SodaPop | Jul 11 2008, 03:43 PM Post #12 |
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(fiz-e-OL-o-je)
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I recomend going easy with the lemon if you use zuccchini cause it soaks it up like a sponge I dont know about anyone else but lemon favored zucchini is kind of icky. |
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| ohiogirlie74 | Jul 11 2008, 03:54 PM Post #13 |
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On the button!
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omg, if it's anything like eggplant.... i will take that into serious consideration. Normally I like zucchini a lot, but you're right -- might get too sour so close to lemons. Perhaps as a side, cooked separately. My attempt to cook eggplant was a lemony disgusting nightmare. Oyyyyyyyy. |
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| Jakes_Monkey | Jul 11 2008, 04:08 PM Post #14 |
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On the button!
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quick egg wash, Salt, pepper, dry breading, and then fry eggplant in Veg. oil. After thats done, then you can do different stuff with it. |
| Everyones Favorite Absolute Illiterate Idiot TM | |
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| ohiogirlie74 | Jul 11 2008, 04:11 PM Post #15 |
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On the button!
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Yeah, I was trying not to fry it -- to be healthier. I should have pan-fried (even without breading) or roasted... but... I ...ugh... STEAMED it. It was like sour loogies. I am not a fan of eggplant, now, as a result. I will never ever be able to convince my tongue to forget that memory. |
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| SodaPop | Jul 11 2008, 04:18 PM Post #16 |
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(fiz-e-OL-o-je)
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another thing eggplant has no nutritional value =) arent you glad steve caused you to write this now? |
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| StockRock1 | Jul 11 2008, 04:28 PM Post #17 |
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Has Finally Lost It Forever
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Are you so inept? Why don't you go out with rod and hook and catch yourself some gefilte fish? They are always in season and not only can you flavor to taste but you can shape to eye flavor. Women, can't live with 'em, can't shoot 'em. |
| Maybe that turns you on, morons; maybe that's how y'get your kicks. You and your good-time buddies. | |
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| Jakes_Monkey | Jul 11 2008, 04:43 PM Post #18 |
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On the button!
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Capers might be a nice touch instead of olives. |
| Everyones Favorite Absolute Illiterate Idiot TM | |
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| drivetime | Jul 11 2008, 06:32 PM Post #19 |
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On the button!
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I am partial to tilapia, unless I am grilling. Then I prefer the snapper(great grilling fish). Here is a recipe I stole offline for the Tilapia. Tilapia is easy to prepare and serve with a tasty green onion and cilantro cream sauce. Ingredients: 1 1/2 pounds tilapia fillets 1 tablespoon melted butter Salt and pepper 1 tablespoon olive oil 1 clove garlic, finely minced 2 green onions, thinly sliced 1/4 cup chopped fresh cilantro 1 cup heavy cream 1 tablespoon lime juice Salt and freshly ground black pepper, to taste Preparation: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time. Heat oven to 375°. Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through. Warm the sauce up and drizzle a little over each serving of fish. Serves 4. I am mediocre at best in inventing dishes myself, but I have become thankful for the internet for finding new cooking fetishes.:) |
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Education is a progressive discovery of our own ignorance. - Will Durant Don't be so humble - you are not that great.- Golda Meir The nice thing about egotists is that they don't talk about other people. - Lucille S. Harper | |
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| scooba13 | Jul 11 2008, 09:35 PM Post #20 |
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On the button!
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I love fish - please spare them. |
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| :PirateFins | Jul 11 2008, 11:35 PM Post #21 |
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Administrator
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Is your grill broken??? Why on earth are you cooking anything in the oven in July??? Jake you are showing your yankee side and you should be ashamed of calling yourself a Texan suggesting anything should be baked! This time of year a nice thick Tuna steak or some Dolphin (Mahi Mahi) is really nice on the grill. I normally marinate in a spicy ginger, garlic and soy sauce and serve over some chinese cole slaw. Aug. 6th I am hoping to have the freshest fish BBQ you can get. Step on the boat @ 6 am in the OBX and go fishing (wish they called it catching), 5pm step off of boat and tip the guy making some nice filets out of the fish we just caught, 6pm throw filets on the grill and tell the women folk and childrens about the one's that got away. |
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Fins Up!! If we wern't crazy, we'd all go insane!! Stop Global Warming, become a Pirate! http://www.venganza.org/ I play everywhere as piratefins (\__/) (='.'=) This is Playboy Bunny. Copy and paste bunny into '(.)(.)' your signature to help her gain world domination. (")_(") | |
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| drivetime | Jul 12 2008, 10:00 AM Post #22 |
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On the button!
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Personally my grill is never broken, I treat it better then my car. and there is no time that is not grilling time, all four seasons. True grillers do it in the snow.
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Education is a progressive discovery of our own ignorance. - Will Durant Don't be so humble - you are not that great.- Golda Meir The nice thing about egotists is that they don't talk about other people. - Lucille S. Harper | |
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| wild | Jul 12 2008, 09:05 PM Post #23 |
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On the button!
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Cook the salmon in the dishwasher. Dishwasher Salmon 1 tablespoon olive oil 4 (6-ounce) salmon fillets 4 tablespoons freshly squeezed lime juice salt and freshly ground black pepper to taste heavy-duty aluminum foil Prep 1 Cut two 12-inch square sheets of aluminum foil. 2 Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges. 3 Drizzle 1 tablespoon lime juice over each fillet. Season with salt and pepper. 4 Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap. 5 Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. 6 When cycle is complete, take out salmon, discard foil, place one fillet on each plate, and spoon a generous serving of dill sauce over top. |
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| coastalcarolinakid | Jul 12 2008, 10:28 PM Post #24 |
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Trolling the river
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Fins - where in OBX are you fishing out of? We went last month from Oregon Inlet. We caught our limit in dolphin, plus 5 tuna, and I pulled in a white marlin. It's pretty neat when you come to the dock with your marlin flag flying. We have been going for the past 3 years. Weather has been perfect each time. We have stayed in Manteo at the Elizabethan Inn, but this year, we stayed on the ocean. Have fun, and enjoy your fishing (reeling). |
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| TheMonkeydeSade/nh_gg_gl_fu | Jul 13 2008, 10:53 AM Post #25 |
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On the button!
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This is why I love this place! The Moderator Moron thread/becomes A cooking class/becomes A recipe exchange/becomes A fishing education thread! :lol: |
| Punching through the Bozone, one Ignoranus at A time!#BLOCK^_^DATA##BLOCKv_vDATA# | |
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does anyone even know who posted last on that?



10:33 AM Jul 11