Community: Message List - I want to be GRaS

Re: I want to be GRaS

donotreply@activision.com — Tue, 23 Oct 2012 14:16:23 GMT

Awesome times.

Re: I want to be GRaS

donotreply@activision.com — Fri, 23 Mar 2012 05:41:55 GMT

Apparently not. LOL

Re: I want to be GRaS

donotreply@activision.com — Thu, 22 Mar 2012 17:04:35 GMT

iidarkshadowoo wrote:

A man can still dream. *sigh*

Nice. I love that you are the one to bring i thread like this back to life.

Re: I want to be GRaS

donotreply@activision.com — Mon, 12 Mar 2012 02:30:12 GMT

A man can still dream. *sigh*

Re: I want to be GRaS

donotreply@activision.com — Mon, 21 Dec 2009 18:52:25 GMT

Thanks Soybob. That post was the perfect ending to this spam-a-thon.

Locked.

Re: I want to be GRaS

donotreply@activision.com — Mon, 21 Dec 2009 18:45:24 GMT

Sausage necktie?

Did anyone see that gifts not to buy commercial?
I need to find some of those:
T-shirt cannon
Cheeses of the world scratch-and-sniff poster
(to Semper Fidelis)
       A world of cheeses
       Deliciously made for you and me
       Flavors like Provolone and Brie
       Each with its own ethnicity.
       So many cheeses
       Are available all around the world for you to eat
       Especially good with crackers and meat
       A nice yummy treat.
*
       Thousands of cheeses
       The texture of some can be real gooey
       Others are quite firm and chewy
       Some are better when mildewy.
       Bountiful cheeses
       When you take a big whiff a few
       Will make you want to spew
       Especially strong is the cheese Remoudou
       A real stinkeroo.
*
       It's incredible just how many kinds there are
       From countries near and far
       It's really quite bizarre.
       Now from the mouths of cheeses big and small
       We proudly present to you
       The cheese roll call.
*
       I am the British cheese Wensleydale, lightly
       pressed and smooth textured with a subtle
       milky flavor which is clean and refreshing.
*
       Welcome, Wensleydale!
*
       G'day! I am Australian Cheddam, an
       innocuous, golden yellow, rindless block
       inspired by Cheddar and Edam!
*
       Welcome, Cheddam!
*
       I am the German cheese EdelpilzkÃ¤se, a fine,
       blue-veined cheese with a pale ivory paste
       and very dark veins traveling vertically
       through me.
*
       Welcome, Edelpil... Edel... oh, willkommen!
*
       I am the French cheese Brie, a soft,
       unpressed, naturally drained cow's milk with
       white rind flora, molded into large flat disks
       and ripened for three to four weeks.
*
       Thank you, cheeses! I want to eat you all!
*
       Oh, how I like my cheeses
       Cheese from around the world
       Cheese is the taste that pleases
       Cheese from around the world (sing with me, cheeses!)
*
       Oh, how I like my cheeses
       Cheese from around the world (everybody!)
       Cheese is the taste that pleases
       Cheese from around the world
*
       Around this great big world
       Around this big cheese world
       Around this great big world
       Around this big -- cheese -- world!
*
       Mmm... yummy! Narf!

Notes: On the "Variety Pack" album, Cheddam speaks before Wensleydale.
       Brie speaks only on the "Variety Pack" album.

Re: I want to be GRaS

donotreply@activision.com — Mon, 21 Dec 2009 14:59:37 GMT

seal sausages sounf really good

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 22:35:32 GMT

DarthShortness wrote:

sample a greater variety of seal dishes:

seal tartar
seal filets
seal pate
seal sausages
seal pepperoni
smoked seal meat
slice of raw seal heart

All healthy options according to Nutritional Information found on the Evil Industries Inc. website.

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 21:56:26 GMT

Generally Recognized as Safe (GRaS)

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 21:47:53 GMT

What is GRaS?

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 21:47:16 GMT

I was thinking the seal the chef was using to create this recipe had one of its flippers bitten of by a shark. Just a theory though.

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 21:45:09 GMT

Does it have a hole from the hook or something?

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 21:37:50 GMT

SoylentBob wrote:

What do you do with the fourth flipper?

I'm still trying to figure that one out.

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 20:22:57 GMT

That is a very good question. Im sure Evil can answer that one. Well maybe Eskimo would be better to ask

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 20:17:33 GMT

What do you do with the fourth flipper?

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 19:32:28 GMT

Title: Seal Flipper Pie
Yield: 1 Servings

Ingredients
3 seal flippers
1 very thin slices of fatback
1 pork
2 inches of water
5 onions, sliced
2 cans of beef stock or 3 beef bouillon cubes in 2 cups water
2 teaspoons savory
2 teaspoons worcestershire sauce
1 carrot
1 parsnip
1 turnip
1 potatoe
1 cupflour to thicken

crust:
3 cups flour
6 teaspoons baking powder
1/4 teaspoons salt
1/4 lb margarine
1 1/2 cups milk

Instructions
Pie Filling
1. Meticulously remove all fat from 3 seal flippers
2. Cover bottom of heavy skillet with very thin slices of fatback pork.
3. Render the fat, then sear the well-seasoned flippers.
4. To a roasting pan add: 2 inches of water; 4-5 onions, sliced; 2 cans beef stock; 1 - 2 teaspoons savory; 1 - 2 teaspoons Worcestershire sauce
5. Add flippers, fatback and cook UNCOVERED for about 1 1/2 hours at 325 degrees F. At this stage the meat should be tender and the bones can be removed if desired. Add carrot, parsnip, turnip or whatever plus more water if required; cook an additional 20 minutes. Add potatoes and cook a further 20 minutes or so. Add flour to thicken.

Crust
1. Mix 3 cups flour; 6 teaspoons baking powder; 1/4 teaspoon salt; 1/4 lb. margarine until mix looks like small crumbs.
2. Add 1 1/2 cups milk. Mix with spoon/hands, roll lightly then cover flippers etc. in pan or dish. Cook at 375-400 degrees F until browned (about 20 minutes).

Enjoy!

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 18:01:52 GMT

reaper2792 wrote:

this is going to be one of those crazy Fridays, isnt it? But having four of you makes seal hunting that much more easier

Yeah, it could also come in handy at the company potluck. They'd have to bring a whole lot more food than the rest of us. Plus we'd get to sample a greater variety of seal dishes.

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 14:28:14 GMT

this is going to be one of those crazy Fridays, isnt it? But having four of you makes seal hunting that much more easier

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 08:49:25 GMT

EviL EsKiMo wrote:

i want to be GRaS!

we are

we are?

yes

really?!

where the hell you been?

sleeping

wait... who the hell are you?

me

yes obviously, but who are you?

uhhh... you!

runs in circles

trips self

stop that!

you're making us dizzy

sorry

Re: I want to be GRaS

donotreply@activision.com — Fri, 18 Dec 2009 07:38:20 GMT

i want to be GRaS!

we are

we are?

yes

really?!

where the hell you been?

sleeping

wait... who the hell are you?

me

yes obviously, but who are you?

uhhh... you!

runs in circles