Mariah Milano - The Pornstar Foodie :)
- Thread starter Mariahxxx
- Start date
Never fork your sausages dear girl!
I disagree. My grandma's ******* that lives in Sicily is 89+ years old has been making sausage since he was a ***, because his ****** was also a sausage-maker, as was his ****** and his ******. It goes back many generations on my grandma's side. Whenever I've been there they ALWAYS vent the skin to prevent splitting or breaking.
Nothing against you babe, but I'll listen to people who have been doing it for a living for 600 years
Nothing against you babe, but I'll listen to people who have been doing it for a living for 600 years
Although the Rhino is clearly not JustBC, I suspect the smell is the same.
nice place to be.
By the way I started a thread about Fircadelle's, thought u might be interested in it, a Dutch, Belgian or German food recipe, interesting.
Lovely ladies I had to endure a Burn's night last night with some Scottish friends (there is not an ounce of Scottish ***** in me). I enjoyed the haggis but paying the price today for too much malt ******!
I had to endure a Burn's night last night with some Scottish friends (there is not an ounce of Scottish ***** in me). I enjoyed the haggis but paying the price today for too much malt ******!filmed at this restaurant in Clearwater this week... called Cuvee 103 Its a **** bar with a fucking amazing menu. Duck breast confit For those who wish to know what Confit means... "The process of confit differs from deep frying in one key way: temperature. While deep frying typically takes place at temperatures between 325 and 450°F, confit preparations are done much lower—an oil temperature of around 200°F, sometimes even cooler."
and in the traditional style which is French, the meat is encased and cooked in it's own fat.
Anyway, here are a couple pics!
Duck Breast Confit sweet potato mash, sautéed baby greens, tangerine gastrique
Lamb chops double bone dijon herb encrusted
me enjoying the first of about 14 glasses of **** lol
and in the traditional style which is French, the meat is encased and cooked in it's own fat.
Anyway, here are a couple pics!
Duck Breast Confit sweet potato mash, sautéed baby greens, tangerine gastrique
Lamb chops double bone dijon herb encrusted
me enjoying the first of about 14 glasses of **** lol
new restaurant that just opened near my house. AMAZING! Vietnamese is one of my favorites top 3 probably. They wanted to show off their menu and my guest couldn't make it so they brought me an insane amount of items But I took one or 2 bites of each and that was it lol And what is sad to me is the number of people who bitched at me because it's a Vietnamese restaurant. I had to delete like 20 comments. Hello! The war was over almost 40 years ago and we were there on the side of the south Vietnamese!
I had a look at their website. Food looks great. Disappointed the best they could come up with on imported **** from the UK was Kaliber!
Yep, on the way to getting rather wellied. I'll skip the **** and go straight for the **** list to.
Greetings from Bimini had a pretty terrible flight yesterday in a 5 seat puddle jumper through rain and 25 mph winds but I made it Here replacing some rugs and a sleeper sofa at my house that were damaged by renters and relaxing for a few days. Hope you all are having a great 2016!
had a pretty terrible flight yesterday in a 5 seat puddle jumper through rain and 25 mph winds but I made it Here replacing some rugs and a sleeper sofa at my house that were damaged by renters and relaxing for a few days. Hope you all are having a great 2016! lunch and dinner yesterday
the ideal Bahamian lunch conch fritters and fried grouper that was swimming about 3 hours earlier!
prepped to make fresh conch salad which is ceviche one of my favorites!
fresh grouper topped with shrimp in an avocado cream sauce over a bed of dirty rice with black peas
the ideal Bahamian lunch conch fritters and fried grouper that was swimming about 3 hours earlier!
prepped to make fresh conch salad which is ceviche one of my favorites!
fresh grouper topped with shrimp in an avocado cream sauce over a bed of dirty rice with black peas
