![[Image: kristen-wiig-target-lady-grossed-out.gif]](http://www.gurl.com/wp-content/uploads/2013/04/kristen-wiig-target-lady-grossed-out.gif)
That's just gross dude.
![[-]](https://gayspeak.com/images/duende_v3_local/collapse.png)
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CakeLuv Wrote:
That's just gross dude.
Jealous much?
LMAO
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Lilitu - Is this a Mise en place, type of question?
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CakeLuv Wrote::I? what...
Ha ha
Never mind...
American humor.....
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Lilitu Wrote:I will eat your soul.
YUM! I happen to have a great recipe for Soul Piccata! Here it is:
Soul Piccata Recipe
Prep time: 10 minutes
Cook time: 10 minutes
This recipe calls for virgin sole, but any small, flat soul will work. Other good choices are born-again Christian, Mormons, small children, elves, Amish or Quakers. Avoid Catholic Priest Souls at all cost! They are so dirty and stringy that they are impossible to clean. The recipe will work best with soul fillets that are 3/8-inch to 1/2 inch thick.
Have everything ready before you start cooking the soul, as the recipe comes together very quickly.
Add to shopping list
Ingredients
1 pound thin, soul fillets
1 teaspoon salt
1 teaspoon finely ground black pepper
1/3 cup flour for dredging
4 Tbsp olive oil
1/2 cup dry white wine (such as Sauvignon blanc or pinot grigio)
2 Tbsp lemon juice
1/4 cup small capers
1/4 cup chopped fresh parsley
2 Tbsp butter
Method
1. Rinse the souls in holy water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated.
2. Heat the olive oil over medium-high heat in a large stick-free sauté pan. When the oil is hot (add a little pinch of flour to the oil, and if it sizzle immediately, you're ready), work in batches and place the soul fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed. Once browned on both sides, remove the soul fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).
3 Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute. Turn off the heat. Add 1 Tbsp of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter. Stir in half of the parsley and pour it over the souls. Sprinkle the souls with the remaining parsley. Serve at once.
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Lalo Wrote:YUM! I happen to have a great recipe for Soul Piccata! Here it is:
Soul Piccata Recipe
Prep time: 10 minutes
Cook time: 10 minutes
This recipe calls for virgin sole, but any small, flat soul will work. Other good choices are born-again Christian, Mormons, small children, elves, Amish or Quakers. Avoid Catholic Priest Souls at all cost! They are so dirty and stringy that they are impossible to clean. The recipe will work best with soul fillets that are 3/8-inch to 1/2 inch thick.
Have everything ready before you start cooking the soul, as the recipe comes together very quickly.
Add to shopping list
Ingredients
1 pound thin, soul fillets
1 teaspoon salt
1 teaspoon finely ground black pepper
1/3 cup flour for dredging
4 Tbsp olive oil
1/2 cup dry white wine (such as Sauvignon blanc or pinot grigio)
2 Tbsp lemon juice
1/4 cup small capers
1/4 cup chopped fresh parsley
2 Tbsp butter
Method
1. Rinse the souls in holy water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated.
2. Heat the olive oil over medium-high heat in a large stick-free sauté pan. When the oil is hot (add a little pinch of flour to the oil, and if it sizzle immediately, you're ready), work in batches and place the soul fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed. Once browned on both sides, remove the soul fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).
3 Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute. Turn off the heat. Add 1 Tbsp of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter. Stir in half of the parsley and pour it over the souls. Sprinkle the souls with the remaining parsley. Serve at once.
Mmmmmm!!!!
Im ready for dinner!!!
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The jokes on you, I don't have a soul. Ha! So there.
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You know, when I first saw the title of this thread I wasn't sure if you was asking if I "like" you or if I "lick" you? Well, either way...
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I love you less than I should but more than I ought to.
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