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-   -   I am THANKFUL For........ (http://www.homebrewtalk.com/f19/i-am-thankful-369519/)

cheezydemon3 11-23-2012 01:02 PM

I am THANKFUL For........
 
What puts a shine on your shingles?

DISCLAIMER* THIS LIST IS ENTIRELY COMPLETE AND UNQUESTIONABLE*

glenn514 11-23-2012 01:20 PM

I'm not quite sure exactly what a "wahoobie" is, but if it's anything close to what I think it might be, that's my second favorite thing! Hoohaa for wahoobies...especially naked ones!

glenn514:mug:

Hammy71 11-23-2012 01:24 PM

I picked beer. Although, I think I can guess already which one of us will pick the Figgy pudding. Just sayin. :D

Revvy 11-23-2012 01:25 PM

At least you had the smarts to make it a multiple choice poll. Here's to pork fat, beer and naked wahoobies!:mug:

cheezydemon3 11-23-2012 01:29 PM

aaAAAWWWWWWEEEEEEEEEEeees Yeah.

Naked Wahoobies fried in pork fat and served up with an appropriate temp beer and some pickled herring by well trained dogs.

THAT'S a Thanksgiving.

Pumpkin parts detatched and served up with figgy pudding in an erupting volcano for desert!

tonyp063 11-24-2012 12:31 AM

Missing option.
"Strange women lying around in ponds distributing swords."

They're all screwed once I become King.

cheezydemon3 11-24-2012 01:36 AM

Quote:

Originally Posted by tonyp063
Missing option.
"Strange women lying around in ponds distributing swords."

They're all screwed once I become King.

WHAT....is your favorite color?

gratus fermentatio 11-24-2012 03:37 AM

In the immortal words of Howard Hughes: "Hell, who doesn't like t!ts?"
Which are tied with beer & pickled herring for 1st place IMHO.
Regards, GF.

Golddiggie 11-24-2012 03:46 AM

You left out 'red meat'... :(
Why discriminate and only list pork fat?? What about the rest of the wonder-animal?? Or are you lumping it all in there?? Since most of the better parts of the wine are ringed, laced, or infused with it. Bacon, pork chops, ribs... mmmmmm piggie come HERE!!! Then there's beef... Angus being the prefered stamp. :D Whole tenderloin made into a roast and then steaks from the rest. Ribeye (bone in or boneless, it's all good baby) is right up there too (my first choice for a grilled steak). Let's not forget about the mighty brisket with so many different things coming from it. You get corned beef, bbq brisket, and pastrami all from one cut. :rockin: So many more and so little room to go over them. :fro: :drunk:

cheezydemon3 11-26-2012 03:56 AM

Quote:

Originally Posted by Golddiggie
You left out 'red meat'... :(
Why discriminate and only list pork fat?? What about the rest of the wonder-animal?? Or are you lumping it all in there?? Since most of the better parts of the wine are ringed, laced, or infused with it. Bacon, pork chops, ribs... mmmmmm piggie come HERE!!! Then there's beef... Angus being the prefered stamp. :D Whole tenderloin made into a roast and then steaks from the rest. Ribeye (bone in or boneless, it's all good baby) is right up there too (my first choice for a grilled steak). Let's not forget about the mighty brisket with so many different things coming from it. You get corned beef, bbq brisket, and pastrami all from one cut. :rockin: So many more and so little room to go over them. :fro: :drunk:

Did you miss the disclaimer??? BEYOND QUESTION!!!WHY DO YOU STILL QUESTION???


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