...Van has to pull ahead and make sure the Flames don't make the damn Playoffs...so Montreal gets a better pick!!...
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- Oct 10, 2007
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Typical Habs thinking...Van has to pull ahead and make sure the Flames don't make the damn Playoffs...so Montreal gets a better pick!!...
...yup...worry about #1 and try not to step in #2...
- Oct 9, 2012
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Hopefully both miss, I’m pulling for Utah to make it....Van has to pull ahead and make sure the Flames don't make the damn Playoffs...so Montreal gets a better pick!!...
- Oct 10, 2007
- 27,757
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- Oct 9, 2012
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Utah making it the year after leaving Arizona just feels…… right...even better...go Utah Frozen Penis!!...
Same. It would be a great start for a market with serious long-term potential.
Also, really hope Columbus makes it for obvious reasons.
- Oct 9, 2012
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I want the umpteen off season threads, far more entertaining
Unless they go with the shitty Mammoth name, they can lose if they do that.
- Oct 10, 2007
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At this point, given JT's resume, we might as well give the Rangers the cup and move on to the draft.
Ulysses31
Registered User
Outlaws win or Vancouver riots!
At least they took Samsquanch or whatever the f*** it was called off the ballot.
It's crazy just how often the Rangers land the "big name" and that player basically becomes invisible or leaves right after...
...how the Hell do you cook it so it doesn't taste like a spare tire??...cuz I've tried it several ways and it always tastes like ultra-chewy rubber...
...the never should have removed Wasatch from the ballot...the Utah Frozen Penis FOR LIFE!!...
Ulysses31
Registered User
I have either...how the Hell do you cook it so it doesn't taste like a spare tire??...cuz I've tried it several ways and it always tastes like ultra-chewy rubber...
...the never should have removed Wasatch from the ballot...the Utah Frozen Penis FOR LIFE!!...
1) ate it at restaurants
2) bought it precooked
3) ate it at inlaws
always has tasted good
here's a Korean recipe which looks similar to what i have had before
Octopus slices with sesame dipping sauce (Muneo-sukhoe: 문어숙회)
Today I'm going to show you a great way to eat cooked octopus: as tenderly cooked slices served with a nutty sesame dipping sauce. This is the traditional Korean style to eat octopus, called Muneo-sukhoe (문어숙회). When I lived in Korea, I ate octopus this way all the time. I remember one time my...
www.maangchi.com
...I'll try it...thanks, amigo...I have either
1) ate it at restaurants
2) bought it precooked
3) ate it at inlaws
always has tasted good
here's a Korean recipe which looks similar to what i have had before
Octopus slices with sesame dipping sauce (Muneo-sukhoe: 문어숙회)
Today I'm going to show you a great way to eat cooked octopus: as tenderly cooked slices served with a nutty sesame dipping sauce. This is the traditional Korean style to eat octopus, called Muneo-sukhoe (문어숙회). When I lived in Korea, I ate octopus this way all the time. I remember one time my...
The Cinderellassons can go on a good run now that the evil stepsister is gone!
Gjman2019
Registered User
- Dec 6, 2017
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They got it right but it just feels so cheap when important goals get called back for something petty like that........
Gjman2019
Registered User
- Dec 6, 2017
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Probably not realistic for Calgary to outlast the Kings for third but there is a slight chance to see the Battle Of Alberta and the Battle Of Ontario in the first round this year........
Would be a nice change ......Most of the playoff matchups were a bit stale last year i thought.............
Ratsreign
Registered User
- Mar 12, 2018
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Probably cooked it for, like, 30 seconds more than necessary...how the Hell do you cook it so it doesn't taste like a spare tire??...cuz I've tried it several ways and it always tastes like ultra-chewy rubber...
Probably quite similar to squid/calamari. Over cook it a few seconds too long and it becomes very rubbery/chewy....how the Hell do you cook it so it doesn't taste like a spare tire??...cuz I've tried it several ways and it always tastes like ultra-chewy rubber...
...how the Hell do you cook it so it doesn't taste like a spare tire??...cuz I've tried it several ways and it always tastes like ultra-chewy rubber...
- Freeze First (if fresh) to tenderize, at least 48 hours
- Simmer gently for 45-90 minutes until a knife slides in with little resistance (or sous vide/pressure cook).
- Let cool in its cooking liquid for extra tenderness.
- Finish on a grill or pan for flavor and texture.
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