T1B

Mikey

Most (not all, but most) home users don't need and never will need a multiple routered home network.

However....a.d. after reading about this will probably want at least three.

Mikey

At least until they pulled her feeding tube.

Mikey

Try

right click copy

right click paste

Mikey

I've got one of these. Linksys Wireless G Broadband Router. It was very easy to set up and I haven't had any problems with it.

You can get one from Amazon for less than $60.00.

Mikey

I'm pretty sure this movie sucks. Do you ever make your own decisions? Mix in some individualism. But that's ok. We don't need to read your autobiography to know you're a dick. I saw it and don't remember a single thing about it. Not one line. Not one character. A movie really can't get any worse t...

Mikey

You two should get a room.

Mikey

Don't know about the whole leg, but braised lamb shanks are da bomb.

Mikey

Damn, that sound like Paradise.

Mikey

ppanther wrote:Cream Style???

Wimp! ;)

LOL!!

That brand of "cream style" is pretty damn hot (not much cream).
You can't tell much difference between that one and this one:

Mikey

In the refrigerator section.
The closest to fresh that you can get.

Mikey

I was just homering, anyway. I grew up very near Beaverton Foods, back in the old days when they actually grew their horseradish root in a field right in the middle of town. The Beav has gotten a little too big for that now. The new Napa Valley(bwahahaha) label has some super-grub stuff....just had...

Mikey

I do love the Inlgehoffer stuff. Used to have the stone ground on tables at a restaurant I worked at. Always used it on my burgers.

Mikey

A good blue stilton isn't too bad either.

Plus any combination or all of the below...

onions
lettuce
tomato
dill chips
mayo
ketchup
A1
Grey Poupon (either the original or the whole grain)
a couple dashes of Tabasco for the bite

but never, ever sweet pickle relish

Mikey

Headhunter wrote:I start with two all beef patties. Add a dash of special sauce. In my case I just use thousand island. Add lettuce, cheese, pickles and onions. If you want this burger to fucking rock serve it on a sesame seed bun!

I think you need a break today.

Mikey

Do you work out?

Mikey

lift it if you can

Mikey

exactly

Mikey

^^^^ what she said Would real Parm/reg grated in a processor work, or should I just bite the bullet and buy a little bottle of Kraft stuff and try this recipe? I keep fresh parm on hand like it's going out of style. And like I said before, the fresh parm is better (no comparison) for caesar salads, ...

Mikey

Never heard of Colorado lamb. We're having lamb for Easter too, and I may try to find this product somewhere around here.

Mikey

I was skeptical of Kraft parm too... but it really is necessary for Mikey's recipe, and it really is delicious. Just be careful not to use the cheap generic or in-house store brands of Kraft-like parm. It's not the same thing and won't work. It's sort of like coagulated mini parmesan nuggets instea...

Mikey

Headhunter wrote:Damn, I haven't seen Jane's Crazy Mixed Up Salt in ages. I grew up on that shit.

I didn't know they still made it. That's some good shit. Better than Kraft parm :P

Jane's salt and Kraft parm complement each other.

They form what you might call a culinary symbiosis.

Mikey

I've got a recipe very similar to Mikey's with trev's spin... I take about 4 tablespoons of Dijon, mix with equal amounts or Terriaki sauce and coat with Fresh Parm (I won't buy the Kraft shit). Kick it in the oven at 350 for about 30-40 minutes in a glass baking dish. Course ground creole mustard ...

Mikey

RACK the fuck out of UAB. 72-55 I hope they can hold on.

SEC sucks donkey dick.

FUCLA. If they could have won I would have had two nice upsets.
What ever made me think they could beat anybody?

Mikey

We call that eggs benedict here. The traditional way is with Canadian bacon but the smoked salmon (lox style, not the dry flaky stuff) is orders of magnitude better. Try topping with caviar and serving some steamed brocolli with hollandaise on the side. Add a little champagne and you have the annual...

Mikey

Believe the Heupel wrote:Nope. However, four people in our company pool did, as they still have perfect brackets.

Fuckers.

Probaly a secretary, somebody's wife, and two little kids.

Mikey

to Wisc-Mil?

I didn't.

:cry:

Mikey

I use the boneless, skinless breasts (or breast tenders) for Mikey's parmesan chicken. I don't use salt, or season salt. I dip the breasts in melted butter, then coat with garlic powder and parmesan cheese. Bake. That sounds good. I've never baked boneless, skinless breasts. Always grilled 'em. I'l...

Mikey

Mikey's on the right track. Depending on how thick the leg is, I'd take it off at 135-140. Lamb is best when served rare top medium rare. Agreed on the temperature. 140 is probably more like it. Are you sure your recipe isn't for a bone-in leg? Sounds like a lot of cooking time. With my grilled bon...

Mikey

LOL!!

I always heard that Hawaii was the apricot and french dressing capital of the world.

Mikey

Good luck with that.

:wink:

The lamb is seriously good.

Mikey

You want something impressive? Do you think she'll eat lamb? Get a boneless leg of lamb, make a marinade out of extra virgin olive oil, fresh minced rosemary, lots of fresh minced garlic, a couple dashes of thyme, salt and pepper. Coat the whole thing with the marinade and let it sit for about an ho...

Mikey

Try steaks or chicken?

Mikey

Recipe #2. You can use this with any or all chicken pieces. Place chicken pieces with skin side up in glass baking dish. Season, in this order, with your favorite seasoned salt product, dried minced garlic, Kraft grated parmesan cheese. Bake in 400 degree oven for 60 minutes. The aroma will drive yo...

Mikey

Put three chicken breasts, with bones and skin still on, skin side up in a corningware dish (or other coverable microwave safe dish). Season with Lawry's Seasoned salt. Microwave covered for 18 minutes, let sit covered for 6 minutes. Serve with rice and steamed brocolli. You will have a bunch of tas...

Mikey

This is a band that I guess has been getting a lot of radio play in some parts of the country, but since I rarely listen to the radio I haven't heard any of their recorded stuff. That is until the other day when I discovered some of their recent shows on the live music archive.... http://www.archive...

Mikey

Tell her to bring her own damn computer next time.

Mikey

I found this website that discusses all things audio. http://audiokarma.org/forums/index.php? There's even a forum for "vintage solid state", where they discuss buying and caring for older components. Some pretty cool reading, actually. They adivsed me that the pot probably needs cleaning....

Mikey

I have a Denon PRA 1100 preamp playing through a Denon POA 2200 amplifier. I bought both of them new in 1986. The preamp seems to be finally biting the dust, or it seems like the balance control is anyway. Right now I'm only getting sound out of the left channel. When I turn the balance control or e...

Mikey

Well, the women anyway.

Mikey

I find this very disturbing.

When something like that happens on my kitchen counter it's time to evacuate the house detonate a neutron bomb.

T1B

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Any audiophiles out there?

Stanford tops AP Poll Again