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Topics - East Coast Hustle

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And if you think I'm letting you off the hook, well, estas muy equivocado, 'mano.

You think Phil Collins is bad?

Because in the context of the times, he was a pretty goddamned reasonable alternative to this:

Because that fucking guy actually existed and was popular.

for shit like this:

So when you wake up in a cold sweat in the middle of the night tonight with fever dreams of DLR's pance, I suggest you soothe and calm yourself back into a sleep-capable state with a little of this:

No need to thank me, I'm just happy to be of service.


One witness told deputies she found it strange that the woman had been pushing the child for an unusually long period of time, possibly since the day before, Richardson said.

When the officers arrived they found the 24-year-old woman still pushing the child in the swing, and they realized immediately that the boy was dead, Richardson said.

The child had no signs of obvious trauma, she said, and had been dead for at least several hours.

Shit gives me some serious heebie-jeebies.

Discordian Recipes / Vote on this weekend's special!
« on: July 23, 2014, 11:59:23 am »
So I got a big box of sea beans in and I'm torn between two dishes on how I want to use them this weekend. So, discriminating culinarians of PD, what say you?


No need to thank me, it's just one of many valuable services I provide.

This is RWHN's town. :lulz:

Organizers hoping to make recreational marijuana legal in Maine's second-largest city will launch their citywide signature-gathering campaign Monday, the state political director for the Marijuana Policy Project said Friday.

David Boyer said his group will launch its petition effort with a news conference in Lewiston where it intends to collect signatures from voters casting ballots in primary and joint charter commission elections Tuesday.

The petition would seek to make possession of up to 2 ounces of marijuana legal for recreational use under the city's ordinances.

If you guys could go to my restaurant's facebook page and click the link to vote for my lobster roll as the best lobster roll in Maine that would be wicked friggin' awesome!


I think this needs to be an emote, I just don't know for what.  :lulz:

...or THIS guy:

Jared Buzzell, of Lisbon, says he was searching for wild mushrooms Thursday when he saw a porcupine get hit by a car in Minot. Buzzell says he'd heard that a valuable mineral deposit used in Chinese medicine formed in the stomachs of porcupines.

He then cut open the dead porcupine to search for the mineral and instead found the baby.

He tells WMTW-TV ( he cut the umbilical cord and thought the baby porcupine was dead until he started massaging it and it began breathing.

..."Bukowski", you need to fucking deliver the goods.

So, yeah.


#12. Where to eat.

My summer just went from "full-tilt" to "flat-out insane".

Discordian Recipes / Tuna Carpaccio
« on: March 05, 2014, 04:18:11 am »
Don't bother if you're one of those wussies that won't eat raw fish. Go back to Applebees.

This is good for cocktail parties and other small gatherings, so this recipe should make tapas/hors d'ouevres for 6 or a fairly substantial appetizer for 4.

12 oz. fresh tuna, yellowfin or better. Loins are preferable to steaks as they are easier to trim down into the uniform 1/4 inch die that you are going to achieve with a VERY sharp knife.


put the ingredients in a large bowl in the order that follows

2 oz. EVOO
pinch kosher or sea salt
pinch black pepper
pinch ground coriander
1/2 oz. fresh tarragon, finely minced
1/2 oz. fresh basil, fine chiffonade
1 small green onion or one stalk large green onion, finely minced
mix ingredients together well, add
1 oz. cane vinegar
large pinch brown sugar or heaping tablespoon honey, your choice
1 oz. Huy Fong brand Chili Garlic sauce.

mix together well, toss tuna thoroughly in mixture until well coated. Allow to sit at room temperature (good sashimi is properly served at room temperature and if you have decent fish you'll have nothing to worry about especially after you've tossed the fish in what is essentially a vinaigrette) for 10-12 minutes and use that time to butter both sides of 6 large or 12 small rounds of french bread and pan-fry in a skillet until lightly browned and slightly crispy on both sides. If you did 6 large rounds, cut them in half with a sharp knife. Take the tuna out of the bowl you tossed it in and put it in your fanciest small serving bowl. The idea is to keep as much of the fresh herbs in there as possible but let the excess oil and liquid drain off so the tuna is lightly coated but not saturated. Put the bowl in the middle of a serving platter and arrange the warm bread rounds around it in a circle, if you wanna make it look all pretty. Maybe even garnish it with some shaved reggiano or grana padano or something like that, or some gremolata.

If serving as tapas, arrange 1 oz. Tuna on each piece of pan-grilled bread with appropriate garnish.

For those on a low-carb or gluten-free diet, instead of the bread rounds you can substitute either some good tomatoes, halved and lightly broiled or, if you want to keep it entirely raw as well you can use thick-cut large slices of cucumber, sliced on the bias to give a larger surface area. The rest of the recipe is gluten free.

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