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zarth
Seattle, WA
December 2004
SEP 19, 2007 04:03 PM
phrogg said:
Whew! That................................ was close!
No kidding.
SEP 19, 2007 04:08 PM
Zarth said:
phrogg said:
Whew! That................................ was close!
No kidding.
EDIT: not as funny upon re-reading.
SEP 19, 2007 04:10 PM
SEP 19, 2007 07:22 PM
Louis_XIV said:
Llama au vin
- Heat oil in a large skillet over medium heat. Add llama parts, crushed garlic, and Italian seasoning. Brown the llama parts on all sides, then add tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
- Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the llama, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced lolcat, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the llama in the baking dish.
- Bake for 30 minutes in the preheated oven, until lolcats are tender. Let rest for 5 minutes before serving.
well, if you're making dinner for me, I guess my llama sacrifice is more noble.
SEP 19, 2007 08:13 PM
Louis_XIV said:
Llama au vin
- Heat oil in a large skillet over medium heat. Add llama parts, crushed garlic, and Italian seasoning. Brown the llama parts on all sides, then add tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
- Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the llama, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced lolcat, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the llama in the baking dish.
- Bake for 30 minutes in the preheated oven, until lolcats are tender. Let rest for 5 minutes before serving.
DUZ NOT UPROOV
SEP 19, 2007 08:15 PM
SEP 19, 2007 09:35 PM
SEP 19, 2007 11:14 PM
FEB 10, 2010 04:43 PM
FEB 10, 2010 05:49 PM
FEB 10, 2010 05:52 PM
phrogg said:
I loved it!
phrogg
Greenville, SC
August 2005
SEP 19, 2007 03:58 PM