FOOD THREAD
Good $time_of_day, everyone! What culinary adventures have delighted your palates of late?
I made a bacon explosion in the oven, since I don't currently have a smoker. It was delicious, but very, very heavy, and after a while became kind of hard to eat. I made sandwiches with the leftovers, and they were…

Car5, of course

I don't know about the dinosaurs, but I'll believe that Twitter was invented by Satan.

Well, do I have good news for you!
…wait. Bad news. I meant bad news.

Where do rooks rank?

Beat the thousand swords into a thousand plowshares and start feeding the masses?

Rope-a-GOP?

I don't even know whom I want to see sit the Iron Throne anymore now that Hodor has been declared ineligible.

Oh, Twitter. Don't ever changecontinue.

And the drummer…
fell down…
on Broad Street…

That's just what we need, invincible children running around screaming.

Nintendo wanted to make the hardware as well as the software.

Will they serve anything but mushrooms?
On that note, are the mushrooms somehow related to the Toads? Is that cannibalism?

For the love of god, His Noodly Appendage!

Phife Dawg liked his beats hard like two-day-old shit, so maybe him?

DOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOMED

Oh, and a special extra fuck you to the voters of New Jersey, who are offering as candidates for governor another Wall Street Democrat and Chris Christie's lieutenant governor. What the hell, my adopted state?

I have no words for that, save these nine.

I started replaying Red Dead Redemption, which is fun so far, even if it's a little bittersweet remembering how it's going to end. I think I might even try to 100% it, which I've only done for Bully so far. I may have to shell out for a PS4 when RDR 2: The Redemptioning comes out…

From the chicken cutlets I made last week, sandwiches were prepared, using the cutlets, prosciutto, and provolone, all on a Portuguese roll. They were fabulous. I also made onion soup last weekend, caramelizing the onions slowly, and using the stock I made the previous weekend from the Peter Luger bones, sherry from a…