Enough with the toilet seats! And Worse! My wife refuses to cook eggs, except hard boiled. Anybody else? Something about burning bras and sleeping late.

I don't know, my fiance refuses to cook in the morning so that is my job, I get up and make breakfast nearly every morning... but wait I think I cook dinner most nights also. Crap she has tricked me.

Pete, she won't fry eggs, because they aren't good for you.

Trained.

Resistance if futile. You will be assimilated.

Then why does she order omelets in bed?

HAH! Hahhh...haha..... <img src="http://www.catsailor.com/forums/images/graemlins/grin.gif" alt="" /> Suckerrrrrrs.

I can make a cell phone call from the work shop saying I'm ready for dinner....and survive.

Because she is only concerned about you, not herself.

Just wait! Didn't you just make a "little" change in you relationship? Worse, you've had the audacity to BRAG about you "manly manness" in public.

You may be getting acquainted with the sofa sooner than you think. <img src="http://www.catsailor.com/forums/images/graemlins/smirk.gif" alt="" />

<img src="http://www.catsailor.com/forums/images/graemlins/smirk.gif" alt="" />

Tiki has a wife, now that is what truly baffles me...

<img src="http://www.catsailor.com/forums/images/graemlins/tongue.gif" alt="" />

Yes, and she should be nominated for sainthood. <img src="http://www.catsailor.com/forums/images/graemlins/grin.gif" alt="" />

Thirty-two years and counting.

Mary, she's lucky to have me. <img src="http://www.catsailor.com/forums/images/graemlins/wink.gif" alt="" />

I would agree that our good friend Jake just spelled his ultimate doom by INFERRING that he somehow controls his spouse in the respect to "where's my dinner".

I prefer cooking my own meals, as I can verify that
(1) I washed my hands and the cooking utensils (think of the French toast scene in "Road Trip")
(2) I am not using squirrel, roadkill, or three year old eggs (unless I want to)
(3) I like "real" ingredients - butter (not that crap Fabio pimps), bacon (anything that says "turkey" on it is just lying to us), biscuits (please, you think that crap in the refrigerated section could even THINK of passing off as a biscuit?). Low fat is for (sentence enhancer). If you've got issues, just don't eat as much.
(4) I think I am on par with the average chef.
(5) WHEN I decide to give society the finger and live on a 50 cat sailing the trades, I needed to learn to make bread, beer, and a decent dinner for myself (the essentials, you know)

Now you've got a point there. <img src="http://www.catsailor.com/forums/images/graemlins/grin.gif" alt="" />

We must be related! I quit using margarine when I found out its one molecule away from plastic (may or may not be true) and that if you leave it in the garage (or outside) with the lid open that flies won't eat it and it won't spoil nor mold (kinda like plastic).

I like cooking, I do it better than most, of course I'm cajun too! If I want an egg, I'll cook it then I'll cook one for you too! How do you want it, easy, hard, stuck to the ceiling, hotter than hell? <img src="http://www.catsailor.com/forums/images/graemlins/grin.gif" alt="" />

'cest bon

Clayton

Glase'?

Here's a good summary. http://en.wikipedia.org/wiki/Trans_fat

'cest bon, indeed, brother:

John Williams’ Good-time Bar-B-Q Cajun Shrimp
Set to the tune of “Brother, Can You Spare a Bypass”

A simple but very tasty meal; there’s no Bar-B-Q sauce and it is not prepared on the grill, so I don’t know why it’s called that, but its my favorite Gulf Coast treat. Here in the Panhandle, the New Orleans influence is strong in our architecture, our music, and our food.

You’ll Need:
A loaf of good french bread, a big pot, a nice bottle of white wine, some candles and an attitude. Some Zydeco on the CD player will help, too.

The Ingredients:
1 ½ Sticks of butter
1 teaspoon of cayenne pepper
1 teaspoon of red pepper
1 teaspoon of black pepper
½ teaspoon of salt
½ teaspoon of thyme
½ teaspoon of rosemary
2 teaspoons of minced garlic
½ teaspoon of oregano
1 teaspoon of Worcester sauce
1 ½ pounds of really fresh, big, peeled shrimp
½ cup of clam juice
6-pack of beer

The Process of Making the Stuff:
Simple – open a beer and drink some. Then put everything except the 6-pack, the shrimp, the bread, the wine, and the candles into the big pot with your attitude while listening to the CD. Give it medium heat – you want this to simmer. Is there any beer left? No? Open another one and pour half of it in with everything else as it simmers – it’ll foam up, but that’s OK; that means it’s working. Keep drinking the beer. Let this simmer for at least a half an hour, stirring occasionally to mix the multiple phases that will form as it cooks. Pay attention to the color – it should turn a beautiful golden brown. Be careful not to inhale too deeply – this is a potent mix (I’m not kidding). Kick up the heat to a slow rolling boil and add the shrimp – I like to drop them in and score each one like a dive competition; no splash and straight in is at least an 8.5. You don’t have to cook this very long, just about 3 minutes – let the shrimp turn pink, but that’s it. Overcooking will make the shrimp tough and overconfident. It’s ready.

The Presentation:
Cover your eating area with a tablecloth or some butcher’s paper – you’re about to make a mess. Light the candles, turn the music down and open the wine. The Stuff goes into serving bowls or large Goulash-style mugs – get plenty of the liquid and make sure you stir it first to get all phases of the liquid into your bowl. Have a seat. Tear the bread (don’t worry about the crumbs – remember the tablecloth?) and dunk it into the liquid and take a bite. Spear a shrimp and take a bite of that, too. Sip some wine if your mouth starts to burn too much. Enjoy!

ps - I do all the cooking in our house. Leah, when we met, thought that "dinner" was toasted pita and hummus. She's never been the same... and she eats better, too. <img src="http://www.catsailor.com/forums/images/graemlins/wink.gif" alt="" />

Ain't that what you grow 'taters in? <img src="http://www.catsailor.com/forums/images/graemlins/wink.gif" alt="" />

Sounds interesting but I agree, where did the "bar-b-que" part come in? Sounds like more of a Creole boiled shrimp dish... I think I'll try it.

Take the left over shrimp and make an omlet to wake you up the next morning! Then you got something!

Clayton