Chef Troy reaches 500...talking scale says, "Get Off!"

This is my 500th post! You may all shower me with gifts and adulation if you wish.

Since this is a very self-indulgent thing to start a topic about, I want everyone to post their most cherished indulgences or vices so I can store up blackmail/smartass remark material.

I’ll start: I have an unhealthy lust for unusual reference books and dictionaries. The prize of my collection is Sex Songs of the Ancient Letts, which is actually a surprisingly dry textbook despite the x-rated translations from the original Latvian. Black Death, Shmack Death, these people knew how to party!


Live a Lush Life
Da Chef

Oops, I meant to post this in MPSIMS. Nickrz, would you kindly move it there?

Sure thing, Chef. Here’s to wishing you 500 happy more posts!

Congrats Cheffy!! ::curtsies to oh 500 man::


We are, each of us angels with only one wing,and we can only fly by embracing one another

Fast food is currently my main indulgance, esp. those little Mexican hole in the wall resturaunts.

Congrats on hitting 500, Chef!


You say “cheesy” like that’s a BAD thing.

Congrats on the big 500, Chef! smooch

And come on…I know better than to post my vices here. :wink:


“You are sweet, kind, and considerate… Like a grown up boy scout with tits!” - Brian, aka SDMB’s one and only Satan.

We love you Chef. :slight_smile: (BIG HUGS!) While you are here with your adoring fans, you should post your favorite recipe and your website.

HUGS AGAIN!
Sqrl


Gasoline: As an accompaniement to cereal it made a refreshing change. Glen Baxter

Congrats, Chef!

I’ll tell you all about my vices once I discover what they are.


Some drink at the fountain of knowledge…others just gargle.

Congrats Chef

My indulgence right now since I’ve stopped smoking is FOOD!!!


“Do or do not, there is no try” - Yoda

Congrats Chef!!! Now where is my dinner??


I really try to be good but it just isn’t in my nature!

My indulgence/vice:
English detective novels and chocolate.

It is usual at the 500th post to invite fellow dopers to a feast at one’s house.

Good for you Chef! Here’s mud in your eye! Whoops sorry…

I smoke like a chimney…waiting to get on my bike and start hacking this spring to get that good quitting inspiration! :wink:

Way to go, Cheffy! Now, take off that silly hat…

xoxo


Always be ready to speak your mind and a base man will avoid you.
-William Blake

Way to go, Cheffy! Now, take off that silly hat…

xoxo


Always be ready to speak your mind and a base man will avoid you.
-William Blake

Gee, that’s funny, Arnold…I don’t recall being invited to a party for YOUR 500th. :slight_smile:

Okay, Sqrlcub, here’s my new, awful, “gee I wish some doper who’s an expert Web designer would do some pro bono work on it” Website:

thewordsmith.homepage.com

I just got started on it, but eventually I hope to bring some rather grandiose plans to fruition, including separate areas for food-related, “Chef Troy” stuff and for writing-related “WordSmith” stuff. For now, it has a pic of me and links to my old cooking tips forum and the web site of the funkiest band around, Soul Tsunami. Don’t be too hard on my crappy site, I know it sucks goat ass but I don’t know what I’m doing.

As for my favorite recipe: Whoo, tough call! A lot of the recipes I’m really fond of and get rave reviews with are kind of complicated, and I’d prefer to give you all a simple recipe that you’ll actually want to make. (I will post something more complex - say, my shrimp creole recipe - if demand warrants.) I guess I’ll go with my recipe for puerca casera picante (literally, “spicy homemade pig”). If you like spicy food, you’ll probably want to make this part of your culinary repertoire.


PUERCA CASERA PICANTE
Serves 4-6

2 tbs. olive oil
6 pork chops, trimmed of excess fat
2 cups salsa (I like Herdez brand "salsa casera" -- hence the name of the dish)
3 cans black-eyed peas, undrained
3 cups converted rice

Heat oil in a large heavy skillet with a lid. Over medium-high heat, brown pork chops until nice and brown on both sides. You may need to do this in batches; don't crowd the pan. When all of the pork chops are browned, return them to the pan. Lower heat to medium and pour the salsa evenly over the chops. Cover for five minutes and then add the black-eyed peas. Simmer for 20-30 minutes, or until pork is tender. Add rice, stir well, cover tightly and cook until rice is done. Serve with a good Mexican beer.

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I'm sure OpalCat is mourning the loss of a porcine life. Opal honey, next time I'll give my recipe for grilled portobello mushrooms balsamico, k?

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Live a Lush Life
Da Chef

WOOO HOOO!!! Way to go, Big Sexy!

WTG Chef!


Yer pal,
Satan

Congrats Chef!!!

When I said “It is usual at the 500th post to invite fellow dopers to a feast at one’s house,” what I meant was I hoped that it would turn into a custom started by you, Chef Troy. :slight_smile:

Arnold: Yeah, and well after you hit 1000 posts, you’ll start talking about the new custom for 1000-posters to treat the entire MB to dinner at the finest restaurant in town.

Anyways, congrats, Chef; I’d shower you in adulation, but I think that’s against one of the Commandments. Or at least one of the definition of sodomy. Or something.


JMCJ

Just confirming that my ass is, in fact, the wisest part of my body.