fluffhead77

Hmmmm I recall someone who looked like Jaybone with us at ArtPark last summer? Must of been his twin bro Spacebone Rango Spacebone III

Looks fuggin' awesome! http://noblepig.com/2012/02/13/4-layer-pizza-dip.aspx?ref=rss 4 Layer Pizza Dip From The Slow Roasted Italian Serves 8 8 ounces cream cheese, room temperature 1/2 cup sour cream 8 ounces shredded Italian cheese blend, divided 14.5 ounce can diced tomatoes 1 Tablespoon Italian seasoning 1/2 teaspoon Kosher salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 9-12 slices of pepperoni 4 slices of cooked bacon, chopped Preheat oven to 350o. In a blender or a food processor combine tomatoes, Italian seasoning, garlic powder, onion powder, salt and pepper. Blend until pureed. Set aside. In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded Italian cheese. Mix until well combined. Spread cream cheese mixture in an even layer over baking dish (8 x 8 or a pie plate). Pour blended sauce over cream cheese mixture and evenly distribute with spatula. Sprinkle remaining shredded cheese over pizza sauce. Top pizza dip with pepperoni and bacon. Bake for 20-25 minutes, until cheese is browned and bubbling. ~Timesaver...instead of pureeing the tomatoes, just use canned tomato sauce and mix the seasonings in with a spoon. Or if you are really in a hurry, just use already made pizza sauce.

Looks like they're in Ottawa on Friday night...

I, for one, welcome our new artery clogging overlords.

This.

Sweet dying baby jesus! IN!!!

Don't worry. I'm sure there's going to be a new generation of douchey, abercrombie and fitch, white hat wearin' brahs coming up to carry the torch. "It's not the band I hate, it's their faaaaaaaaaans" - Sloan

Fuuuuuuuuuuuuuuck yeah. This looks AWESOME. I'd love to make this happen this year.

I guess I may have to finally go and check out this Kevin Breit dude. He's alright, apparently.

Definitely making some ribs along with some multi layered dip, possibly 9 layers.

I was sure this post was going to be about a jock strap.

Trade ya some GelaSkins GCs for 'em?

DITTO! Thanks Kev! Meggo always raves about your mixes and I can see why! Now... where can I find vol. 1-27???

Ok, Nebraska I can see maybe never having heard that, but Graceland?! WTF have you been living for the last 20 years??

YES!

You could drive to Renfrew and leave him at Storyland for a few days.

Worst. Time. Ever. Can we do it again?

Which leads me to believe your plan for driving home sunday is flawed...

Way to shat the bed right at the end for such an incredible looking show! lifeboy, guyute and then show of life>Zero = fucking brutal.

What, no late night rub and tug? I'm disappointed in you.

Tuesday work for you? That will work' date=' see you there.[/quote'] I'm a tad frightened...

Awesome sauce! That Kay Starr remix was done by my friend Dan aka Stuhr Such a great song...

Cool!

http://www.magpictures.com/jirodreamsofsushi/ Looks AWESOME!

Aside from the fact they used Cool Ranch, I think this sounds like a neat and interesting idea. Loooooong ass prep time though... Doritos Consommé with Shrimp, Smoked Corn, and Cilantro Recipe Instead of using a “raft†(a mixture of egg whites and vegetables) to clarify stock into a clear consommé (as in our Consommé Célestine recipe), author Lauren Shockey uses gelatin and the freezer, a technique she learned while interning at New York’s WD-50. As the Doritos-flavored frozen “soup†defrosts, the gelatin traps the impurities and only lets the clear, flavorful liquid through. Watch Shockey make the consommé in this CHOW Tip video. Special equipment: You will need 2 large pieces of ultrafine woven cheesecloth for this recipe. It can be purchased at cooking supply stores or online. INGREDIENTS For the consommé: 8 ounces Cool Ranch Doritos (about 8 cups) 10 cups water 1/2 teaspoon powdered unflavored gelatin To assemble: 1/2 cup corn kernels, thawed if frozen 1/2 cup water 2 teaspoons smoked paprika 16 large shrimp, peeled and deveined Kosher salt Freshly ground black pepper 2 teaspoons vegetable oil 1 tablespoon microcilantro leaves or coarsely chopped fresh cilantro leaves INSTRUCTIONS For the consommé: Combine the Doritos with 8 cups of the water in a large pot. Bring to a boil over medium-high heat, mashing the Doritos with a wooden spoon until the mixture looks mushy. Remove from the heat and let steep for 30 minutes. Set a fine-mesh strainer over a large bowl. Pour the mixture into the strainer and push the liquid through with a ladle; discard the contents of the strainer. You should have about 4 1/2 cups of thick liquid “soup.†Wipe out the pot, return the soup to it, and bring to a boil over medium-high heat. Meanwhile, place the remaining 2 cups of water in a small bowl and sprinkle the gelatin over the water’s surface. When the soup comes to a boil, remove it from the heat, add the gelatin-water mixture, and stir until the gelatin dissolves, about 2 minutes. Let cool for 1 hour at room temperature. Place the pot in the freezer until the liquid is solid, at least 6 hours or overnight. Line a colander with 2 layers of cheesecloth and place it over a large bowl; set aside. Run hot tap water on the outside of the pot until the frozen soup block loosens from the sides. Transfer the soup block to the cheesecloth-lined colander. (You may need to break it into several pieces.) Leave the bowl and colander at room temperature so that the melting liquid from the frozen soup drips through the colander, about 1 day. (The gelatin will trap all the particulate matter in the cheesecloth, and the resulting liquid will be a clear Doritos-flavored consommé.) Discard the contents of the colander. Transfer the consommé to a medium saucepan and bring to a simmer over medium heat; keep warm. To assemble: Place the corn, water, and smoked paprika in a small saucepan and bring to a boil. Drain the corn through a strainer and set aside. Season the shrimp lightly with salt and pepper. Heat the vegetable oil in a large frying pan over high heat until smoking. Add the shrimp and sear until cooked through, about 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. To serve, divide the shrimp among four soup bowls. Fill the bowls with the warm consommé, then divide the corn among the bowls. Garnish with the cilantro and serve immediately.