9/04/18
I drove past this between Salida and Cotopaxi on State Highway 50 in Colorado. I had to turn around and tell whoever that I stood with them totally assuming I was correct. I was and got the biggest hug of appreciation for doing so.

From my understanding, there are close to 3000 children being held around this country after being seized from their parents at the border.

Many will never see their Mom and Dad again because Republicans are totally evil.

You bastards!

4/4/10

Woking Escalante

This is another video my bud and I had talked about doing for sometime. Even though there are a couple of mistakes we felt it still had merit to post. I actually prefer not to be in these things but since I am the end user of this 30+ year old wok well----

Posted by One Fly at 5:29 AM

10 comments:

  1. SueApril 04, 2010 6:51 AM

    Hey Onefly that was FUN!! You need to come and cook for me, my husband can't even boil water!

    Looks mighty tasty!!

    ReplyDelete
  2. Holte EnderApril 04, 2010 11:44 AM

    The Julia Child of the high country.

    ReplyDelete
  3. One FlyApril 04, 2010 12:00 PM

    I liked her but maybe a male figure would be more appropriate.

    ReplyDelete
  4. lahruApril 04, 2010 3:13 PM

    Looks like you guys had a good time and thanks for the cooking lesson. Soy, oh boy? I myself could do without the soy as I would subsitute it with Italian dressing diluted with water by half. Thanks for the show!

    ReplyDelete
  5. Leslie ParsleyApril 04, 2010 5:31 PM

    Can smell it from here. I don't care what kind of food you cook or what you cook it in, when you cook it outside it has a whole new delicious flavor. The surroundings ain't too bad either.

    ReplyDelete
  6. Holte EnderApril 05, 2010 7:54 AM

    Ok, the Jamie Oliver of the high country.

    ReplyDelete
  7. BadTuxApril 05, 2010 7:58 AM

    I wish you could still get those old steel woks like that. Sadly the new woks have flat bottoms because effin' morons couldn't figure out how to deal with the spun steel woks on stovetops. Grr!

    I do similar stir-fry, but I put hot peppers in it ;). I also don't remove the chicken before I toss in the vegetables, the spicy chickeny oil seeps into the vegetables a little and makes the whole thing just *so* good ;). A bit of rice wine and a bit of soy sauce, then serve it over rice, yum!

    - Badtux the Culinary Penguin

    ReplyDelete
  8. AnonymousApril 05, 2010 9:47 AM

    No soy?
    No sweet chili sauce?
    No plum sauce?
    Man! Gotta fix that camp box!
    Heh! Neat film, OF!

    ReplyDelete
  9. One FlyApril 05, 2010 1:32 PM

    Jaimie and I will get along just fine Holte.

    Yea Tux I've seen those flat bottomed things and they aren't worth a penny. Had to cook in one awhile back and no way is it close to the real thing.

    I always tell people it's not Chinese but Tomese or Tuxese. It's all in what you want to do at any given time and what ever tastes good to you is what it's all about. I take my rice pretty serious as well and use pretty much Basmati only. All that I know is that of all the things I cook mthe Chinese comes out the best and I just don't tire of it.

    Yup jeg things were forgotten and it was me that did the forgetting.

    ReplyDelete
  10. FearguthApril 13, 2010 5:38 PM

    All you needed to do was say 'Boom!' and 'Kick It Up a Notch!' and people would swear Emeril lives somewhere in Utah.

    ReplyDelete

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