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 Post subject: Albright, I know you like your food
PostPosted: Tue Apr 23, 2013 10:51 pm 
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Had some chicken thighs left over, stripped the meat off the bone. Had a half a green pepper, half a yellow pepper and a somewhat desiccated onion and fresh green garlic chopped. I put in a red hot cast iron skillet with olive oil and browned it up. Added a chopped also on its last legs tomato and started to scrape some of the bits off the pan with the tomato juice. Tomato wasn’t juicy enough so I added a little water to deglaze. Salt at every layer. Added cubed gouda around the edges and cracked two eggs on top. Eggs poached on the hash, cheese melted. Served with a couple drops of ketchup and Marie Sharp’s Habanero sauce.


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 Post subject: Re: Albright, I know you like your food
PostPosted: Wed Apr 24, 2013 3:24 pm 
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That sounds delicious... Chicken thighs are wildly underrated... Like Glen Perkins...

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 Post subject: Re: Albright, I know you like your food
PostPosted: Wed Apr 24, 2013 11:03 pm 
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Tonight's snack:

chicken apple sausage split lengthwise and under the broiler. A modified duxelle of mushrooms, red pepper, onion and green garlic scrambled into a frittata. Leftover heel of yellow and white cheddar grated and put on top of the sausage to finish. Sausage laid over the egg dish and finished with cilantro, parsley and salsa. Served with beer, naturally.


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 Post subject: Re: Albright, I know you like your food
PostPosted: Thu Apr 25, 2013 8:20 am 
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I was with you up until cilantro... Sounded German or Eastern European, didn't see cilantro coming in there...

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Grey Albright
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If you want me to look at your team, post the team. Don't post a link to another site where the team is.
Have you given me all the info I need to judge your team? The number of teams in the league is a good start for the big overall questions.
Is your league H2H? Roto?
I don't know who's on your waivers. Don't just ask me who you should pick up. Give me names to choose from.
If you only have one team, post your team in your signature with the league parameters.
I don't know every single matchup for next week, so if you want me to choose a player for the following week and you think the matchups are important, tell me who they're facing.


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 Post subject: Re: Albright, I know you like your food
PostPosted: Thu Apr 25, 2013 2:48 pm 
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Joined: Mon Mar 28, 2011 9:55 am
Posts: 316
Yeah...I kind of put salsa on everything. Just a little cilantro parsley chop for color.

Tonight double dipped fried chicken. More underrated Glen Perkins thighs been sitting in buttermilk for two days in the fridge. Flour seasoned with cayenne, black pepper and salt. Dredge in flour, back in the buttermilk, back in the flour. Hot 50/50 oil butter mix in the trusty cast iron. 'bout 6 minutes a side.


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 Post subject: Re: Albright, I know you like your food
PostPosted: Thu Apr 25, 2013 3:55 pm 
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Now that I can fully get behind... I'd like to suck Glen Perkins' thighs clean off the bone... Huh?

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Grey Albright
http://razzball.com
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If you want me to look at your team, post the team. Don't post a link to another site where the team is.
Have you given me all the info I need to judge your team? The number of teams in the league is a good start for the big overall questions.
Is your league H2H? Roto?
I don't know who's on your waivers. Don't just ask me who you should pick up. Give me names to choose from.
If you only have one team, post your team in your signature with the league parameters.
I don't know every single matchup for next week, so if you want me to choose a player for the following week and you think the matchups are important, tell me who they're facing.


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 Post subject: Re: Albright, I know you like your food
PostPosted: Tue May 07, 2013 1:18 am 
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Posts: 316
tonight's snack had a couple of kickers. We roasted a whole chicken tonight so there was chicken in the fridge. I chopped some of the hanging breast meat from the supreme and sauteed with green garlic, left over sauteed chard, some gouda like cheese from the SF Ferry Plaza market and a spring tomato. I also have some homemade beef stock because I have some people who live in my house who have weird diet, so I degalze with the stock and made it a little soupy. Then I cracked an egg on top., This is a theme here. The egg poached. Mrs. Oaktown ate the main body. But I had some stale baguette. I cooked most of the stock off, but the whole thing was bleeding on the plate, so while Mrs. Oaktown ate the body, I sopped up the blood. Cheese drippin's , tomato juice, chard liquor, egg run off. Sopped with stale East Bay sourdough. Taste of heaven, Albright.


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