Dear chefs,

[SkinBasket]

This stopped being my thread about 7 pages ago. I'm happy just watching now.

So, what you're saying is, you're condoning my mind being fucked. Good, just wanted to be clear! I love a good mind fuck as much as the next guy!

You're just too damn fuckable.

[Freak Out]

I found some extra virgins here in Mong Kok if you need any....don't wait to long though.

[SkinBasket]

I found some extra virgins here in Mong Kok if you need any....don't wait to long though.

Take their oil.

[Tarlam!]

I found some extra virgins here in Mong Kok if you need any....don't wait to long though.

Take their oil.

Take their virginity!

[SkinBasket]

I found some extra virgins here in Mong Kok if you need any....don't wait to long though.

Take their oil.

Take their virginity!

Will they fit in a box?

[3irty1]

So what do people have planned for Thanksgiving? Anyone cooking?

[MichiganPackerFan]

My wife & I do a traditional / soul food hybrid: turkey, mashed potatoes, gravy, greens, dressing, mac & cheese & sweet potato pie. Oh, and SEVERAL bottles of cheap wine. We have a lot of fun cooking and wining and dining!

[easy cheesy]

Mmmmmm MPF.... greens are soooo nom, nom, nom.... don't forget the Jalapeno and Sharp Cheddar Corn Bread.....

As for me and Thanksgiving... I'm vacillating between traditional roast turkey, giblet dressing, Yukon Gold mashers, green beans sauteed with thick pepper bacon and onions, fresh baked biscuits with honey butter, fresh cranberry sauce with orange zest, and... I'm with you... bring on the wine.... copious amounts... and football ALL DAY LONG!!!! WEEEEE!!!!!

Either that or go spend four quality hours with Greg the bartender at the Cheesecake Factory... gettin' tuned... talkin' football smack with the poor dudes who were forced to go out for Thanksgiving supper by their "old ladies" and are trying to sneak off for a quick "pop" in the lounge to escape all the "fun" of family... throw down one last Gin Rickey... and then swing by Taco Bell on the way home.... decisions, decisions....

[3irty1]

I've got a question for those rats who live in places other than the Midwest regarding your local Japanese hibachi/steakhouse establishments. Here in Milwaukee/Madison/Chicago these steakhouses serve this topping for butterflied shrimp that is the color of hollandaise but is thick more like mayo. The stuff is spooned in thick blobs onto the shrimp, squirted with brandy and then covered. Presumably this is to steam the stuff as when the cover is removed the result is no longer a sauce but a firm custard type topping that is addicting. I've seen this in the above cities called "Kogane" sauce or simply called "Golden Shrimp."

My question: Is this only a midwest thing? I've been to some of these type places on either coast and can't say I've ever seen it.

I attempted to make it this weekend for the first time assuming it was basically made in the style of mayo but with a few more yolks. I'm working on a recipe for it and I'll post it once I've got something I'm happy with.