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Pigs On The Wing BBQ said:
[quote="The Joker":18s7dvfl][quote="Pigs On The Wing BBQ":18s7dvfl]What? It's spelled right. :grin:
Hell if I know ~ I don't know what you're talkin' about unless you mean schematic. :grin:[/quote:18s7dvfl]
You need new glasses! :grin:[/quote:18s7dvfl]
Cute! I should have "quoted" you. :!:
 

ScottyDaQ

Master of All
Joined
Mar 12, 2005
Messages
7,490
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In ur house, eatin ur foodz.
Chuckwagoncook said:
I got an 81%, thats not that easy you cant tell much from the small pics. Whats up with Mock this and mock that, its what it is.

Meat depts and there creative wording can be fun.

Mock tender (if you can find it) is the key in comp chili.
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
ScottyDaQ said:
Chuckwagoncook said:
I got an 81%, thats not that easy you cant tell much from the small pics. Whats up with Mock this and mock that, its what it is.

Meat depts and there creative wording can be fun.

Mock tender (if you can find it) is the key in comp chili.

What do you know about Chili? You act like you have won a Chili Competition or have a Chili Chat Room or something?? 8-[
 

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
ScottyDaQ said:
Chuckwagoncook said:
I got an 81%, thats not that easy you cant tell much from the small pics. Whats up with Mock this and mock that, its what it is.

Meat depts and there creative wording can be fun.

Mock tender (if you can find it) is the key in comp chili.
Isn't that another name for Tri-Tip?
 

ScottyDaQ

Master of All
Joined
Mar 12, 2005
Messages
7,490
Location
In ur house, eatin ur foodz.
Puff said:
ScottyDaQ said:
Chuckwagoncook said:
I got an 81%, thats not that easy you cant tell much from the small pics. Whats up with Mock this and mock that, its what it is.

Meat depts and there creative wording can be fun.

Mock tender (if you can find it) is the key in comp chili.
Isn't that another name for Tri-Tip?

Nope. It's not a steak cut, it's a roast cut from the Chuck Primal next to the top blade.

Larry Wolfe said:
...
What do you know about Chili? You act like you have won a Chili Competition or have a Chili Chat Room or something?? 8-[

Come here... :compuf:
 

DATsBBQ

Head Chef
Joined
Jan 11, 2006
Messages
1,763
Location
Galveston TX
57%, too much lamb. The markets around here have boneless leg of lamb and sometimes lamb chops. Most of that lamb was pretty lame. A lame lamb! Hey, where was the Clod of Beef or country ham?
 

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