As you scroll down the page just mouse over some empty space where the menu was, and it will pop back into view.
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SAMMIES SUCKS
Mendham:
Town Stuff:
SAMMIES SUCKS
     By 07. 07. on Monday, January 14, 2008 - 11:02 am: |
I have a good friend that works at sammy's They say that the owner abuses his
employees and treats them like shit. I was a guest there for dinner it sucks. and he treats his people like shit they also say he does not give a shit about his customers just the bottom line cash and the food is over rated any one else? |
| By 07. 195... on Monday, January 14, 2008 - 12:44 pm: |
| see TommyEats.com and look at the Sammy's review .. its true .. it aint what it used to be .. we used to take the family there for all occasions .. havent been in years .. but by god they make money .. FOLDIN money |
| By 07. 201... on Tuesday, January 15, 2008 - 7:45 pm: |
| I agree. You have to be an idiot to eat at a shit hole. !!!!! |
| By 07. 182... on Wednesday, January 16, 2008 - 8:43 am: |
| True...but drive by there any night.Lots of idiots I guess.... |
| By 07. 07. 195... on Friday, January 25, 2008 - 1:02 pm: |
| www.tommyeats.com (see sammys review)www.tommyeats.com (see sammys review) |
| By 07. 200... on Friday, January 25, 2008 - 2:39 pm: |
| IT STILL SUCKS THE GUY EATS THEIR ONCE. IF U THINK 45 DOLLARS IS A GOOD PRICE FOR A LOBSTER OR STEAK YOU DESERVE TO EAT THERE AND GET FUCKED |
| By 07. 195... on Friday, January 25, 2008 - 3:00 pm: |
| all caps eh .. lemme guess you have tatoos and no college ... |
| By 07. 252... on Thursday, January 31, 2008 - 6:08 pm: |
| Corn on the cob Friday, creamed corn Saturday. That is if enough peeps barely touched it I was told |
| By 07. 07. 182... on Friday, February 01, 2008 - 8:15 am: |
| WTF?? Are you talking about?? morons....morons every where.... |
| By 07. 195... on Friday, February 01, 2008 - 10:00 am: |
| Uh no- sammys has clearly - CLEARLY taken a downhill slide on the quality control. again I insists that idiots like the "WTF??" comment read and absorb the tommyeats.com review of sammys - that is a FACT - the meat is sub par, the prices outrageous and the wine .. is Warm at best. |
| By 07. 07. 182... on Friday, February 01, 2008 - 1:00 pm: |
Listen you dope I was refering to this post:
"Corn on the cob Friday, creamed corn Saturday. That is if enough peeps barely touched it I was told".....what was that?? OK?...I am not saying Sammys is good..infact I agree with you..it sucks |
| By 07. 195... on Friday, February 01, 2008 - 1:37 pm: |
| OK Dope - make your comments CLEAR and you wont have that trouble again, ok BlackBag ?? |
| By 07. 07. 182... on Friday, February 01, 2008 - 2:19 pm: |
| Hahahahahaaaa...BLAAAAAAAACK BAG! I am a dope hahahahaha....too funny too funny |
| By 07. 213... on Monday, February 04, 2008 - 6:31 am: |
they could add the following to update their menu with the times, aprapo for the area's aspirations.
1.Shrimp lasagna with spinach 2.buffaloo muzzarella balls with triskets 3.fried plantains with garlic sauce and mango salsa 4.papaya stuffed goose with persimmons glaze 5.deep fried breaded texas tyler brisquet with breaded parsley peach risotto 5.carmalized vanilla bean ice cream(vanilla pods included) quick dipped in liquid nitrogen, cracked with coolwhip topped with candied green cherrys6.medly of sliced pears, pickeled pumkin, maple syrup marinated figs with coconut droppings 7.cinamon toast drizzed with worchester sauce and taylor pork roll slathered with toasted brown mustard all served on a japenese flat plate |
| By 07. 1... on Tuesday, February 26, 2008 - 10:53 pm: |
| what if some gabon walked in pot belly in hand, white hair in a big ole poney tail, cigar butt smouldering from the corner of his mouth started barking "gimmee some marinara, git me some capellini, I want some clams casino, get that brushceta, poor me some classico, I want bread, a shot of abstinithe, get me some canolinni stuffed with chicken parmesean and fungi, all under the belly of a rich plump goat cheese cream sauce with buffaloo muzarella, a sharp fontina, and paltry provolone. I want a beet red marsala with chock full sauteed mushrooms and a dash of pure tomatoe dryed puree and a little oil." |
| By 07. 157... on Monday, March 10, 2008 - 3:27 am: |
| or maybe create a buffett of scungeal, capper parfait, anchovie mist, olive tamponade, liqourise amaretto sticks, frittes ala lime candied yam bruschetta, tomatoe buffalo-provolone basil pops, floating city clams casino atlantic city cod, rutgers drappery boarding house stew, canneloni canoli mint julip carbonara, oilve brushed crusty bread dipped in monte crisco rosemary pinon sesame seed cannery row piazza, antipasto regretta, and drizzled dry dish to go. |
| By 07. 07. 07. 07. 157... on Saturday, March 29, 2008 - 6:19 pm: |
| gimme a slice of tomato bathed in garlic laden olive oil from an amber bottle, toppled with thin sliced cippolini onions balsalmic in aged vinegar, pounded like flounder with ciabatta and gecko. Set up a patio table and lay up an fruit ice venician umbrello and circulate white porcelin plates with silvery soup spoons al fresco tabalata raza. Flour some eggplant well breaded in egg yolks, sprinkeled with dark red pepper and sided with habenero's deep fried in black pepper boiling oil. draddle some ala pesti tomatillo's sans collards bleached in clarified hotel butter draining on doilly's and canape racks. Put a brioche in the clay oven and fill with cilantro florettes and brocolli couquetes sampling yellow and orange field squash well salted in briny mediterranean sea salt. Glazed glaring olives and pearl jam onions dumped in old rum rolled with sesame and rolled oats drenched with sake stained coconut. Flambeed in coarse grains of corn and quinona, semolina bulgar, and gnocchi pistachio nuts. Serve New York style on a wafer thin chilled silver cheese mirror that sits on a lazy susan round robin rotating clockwise. Buffaloo napking on the side with a glass swizzle stick and you are all set to feast!! |
| By 07. 157... on Tuesday, April 01, 2008 - 10:43 pm: |
Menu for Brushusca.
chopp two cups capers simmering in above room temperature brine for 20 minutes. make a garlic-cayenee rub and pestle grind up rosemary, and deleaf thyme and oregano sprigs. draddle the caper stew on the rinds of roiled beef flank and push in the pre-prepared rub till it affixes with the consistentcy of drying acryllic. Then slap hammer the beef with cinder blocks dropping from the height of two feet landing with a meaty "thud". Then ball peen hammer it to a marble consistency of chub and then pour a bottle of balsamic vinegar and a bottle of madiera wine and let it all sit in a giant wash kettle for another twenty minutes and get your string ready. Then fold and roll it up into tight pack round peppering each fold with 2onces of peppercorns and splash on a handful of irish whiskey to each fold till its a giant burrito looking wrap. then tie the string around it to wire guide mold the meats into a multilayered array. then push the bruschetta flank into reynolds wrap aluminum foil and seal all the ends and put on a second layer. Then drop in a hot log pit, preferably with good cooking wood and allow to burn into coals and blacken. then retrieve and unwrap and serve to party of 12 with a good wine. |
| By 07. 185... on Saturday, April 05, 2008 - 9:26 pm: |
| Yeah, well whatever...you idiots bore me with your stupid menu crap. Bottom line: Sammys is a total S dump...the only people who eat there are stupid Bergan County gavones or Mendamites with no clue what good food is all about. The place needs to be bulldozed ASAP. |
| By 07. 157... on Saturday, April 05, 2008 - 11:16 pm: |
| Is sammy even still running sammies? Maybe its been taken over by a chain based out of Fort Worth? |
| By 07. 07. 178... on Monday, April 07, 2008 - 9:03 am: |
| Sammie has been gone for a LONG time.Run by his nephews and a niece.There was a falling out somewhere back in the day...unsure of the whole history...but that place has been there since at least the 40's |
| By 07. 07. 157... on Saturday, April 19, 2008 - 10:39 pm: |
| mendhamcassosoilouiel (french casserole-north central new jersey). First braise macaroni noodles in french partisan butter and mesh in dill weed and broccoli spores. swirl around and add garlic nips and shallot root and briskly whisk in some maple sap diluted with 50/30 ppm balsamic second run wine. Then swing hoof n trod in an arc of 35 degrees over mesquite burning coals at 180 degrees for 21 minutes and dip in sautern burgandy wine. Draddle in one thimble of convectionary sugar, a tablespoon of the creamiest cream cheese, and dollup of course brandy and pinon nut and make a buttery cream sugar drollop. then blend together with a spade at slow drapery speed and roll out on a flat tray of ice cube bonnets and swan flan with lemony lime curd and slow go golden raisins. Then angulate perpendicular to the early morning sun in the mid days of a blustery march full of drizzing rains and allow air wafting. gollup up all of this in pumice tongs and drop into a buttered radio flyer red wagon body and push into a barnyard pit grill for 3 hours till its a bubbling brew of pure goodness gosh oh my. |
| By 07. 157... on Tuesday, April 22, 2008 - 9:30 pm: |
| today I got a great pizza at another joint that had the simple life---sauce, cheese, mushroom, and lite anchovie. real simple and delicious. It was better than all those west coast cali new age barbaque chicken with margaurita tomatoes and jalepeno's and pinapple and canadian bacon pile on heaped up plow busts. Just use the best of simple ingredients and a real sauce(gravey), and good eatable crust, like in BensonHurst or some such where. |
| By 07. 181... on Wednesday, April 23, 2008 - 10:59 am: |
you want to fill us in on where this great pizza was
procured? |
| By 07. 165... on Wednesday, April 23, 2008 - 11:02 am: |
| the rattling bullshit in his idiot mind |
| By 07. 157... on Saturday, April 26, 2008 - 9:09 am: |
| You must be that cook that was throwing all the chopped meat around grumbling like popeye under his breath cursing his warm soda water and the strong starch in the white chef blouses as sweat was rolling down your brown standing under the hot broiler with the cigarette shakes yelling at the poor waitress honeys shuffling your fine plated dishes of lime marinated scungeil and liquified buffalo muzarella lying under a leaf rack of shaken basil leaves from the windowsill garden. You're in the wrong line of work. Make a bee-line to Hollywood and register with central casting. You have a future on a tv sit-com yet to be written about a restaurant and its shenanigans. |
| By 07. 157... on Saturday, April 26, 2008 - 10:27 pm: |
| oh, the pizza was at Finnabars and if you hit it around 4pm you can have the place all to yourself and they make a spicey meatball too. |
| By 07. 157... on Saturday, May 03, 2008 - 1:56 pm: |
| kind of Emeril Dish. Slice a big foccacia round of bread lenthwise and hollow out the innards a little reducing all the bread bulk. Then lay in sheets prosuitto, provolone, roasted red peppers, cappocola, fontina, olives and pickled onions and carrots, genoa, and muzzarella, italian parsley and a few garlic cloves and purple onion and slices of tomatoe with a little olive oil on top. Then grill in your mighty george foreman grill till you can see fry marks indented deeply into the bread and take out and let settle five minutes, then slice in half and eat with your favorite italian beer. |
| By 07. 177... on Sunday, May 04, 2008 - 2:44 pm: |
| Whole garlic cloves? I think chopped would be more suitable. It sounds very good, your methadone treatment must have ended. |
| By 07. 157... on Sunday, May 04, 2008 - 4:23 pm: |
| roasted garlic cloves of course, they must and will be fully carmelized and cooked. you can rub a little oil over a whole garlic hive and bake in a tandori oven, or wrap in foil and bake as such. finished baking? chopp off the end of the hive and squeeze out the juicy brown garlic goo like toothpaist, or you simply unwrapp the garlic and drop in a few browned carmelized juicy well cooked amber yellow garlic cloves. |
| By 07. 07. 07. 157... on Saturday, May 10, 2008 - 2:57 pm: |
| Bowl of Bolangese. sautee up the trinity(finely chopped onion, green peppers, celery) in one pan till shrunken, glistening, and aromatic, and add some thyme, marjarom, oregano, basil, and garlic at the very end. In another pan brown off some 18 percent seasoned ground chuck with freshly ground black peppercorns, thinly slied italian spicy sausage, and thrown in some crimini mushrooms towards the end, then deglaze the pan with some good red sweet chablis and add a teaspoon of sugar and slop the whole thing into the first trinity well seasoned pan. Stir lightly together and cook down for half an hour, add a little tomatoe paste, cook another 20 minutes on low heat and add some parsley at the bitter end and boil up some pasta. Penne works just fine, or do spaghetti or any hardy noodle like fettacini or linguini. A good bolangese won't need any parmeseano. just won't. |
| By 07. 157... on Saturday, May 10, 2008 - 3:58 pm: |
| opps, you might want to add some fresh tomatoes or canned even to the trinity after its seasoned and herbed, sautee the herbs a minute to release the flavors, then add the tomatoes and crush them up a bit. yeah, more tomatoey flavor for our bolangese!!!!!!!! |
| By 07. 07. 157... on Sunday, May 11, 2008 - 12:12 am: |
| The tomatoe caper------so you're stuck in a motel with a hot plate in reno down on your luck. add some good olive oil to a hot steaming large skillet and drop in first a few smashed cloves of garlic, and a minute later add some canned whole roma tomatoes and raise their heat, crush and rotate. Add a jar of capers, a handful of torn basil. And your' in business. pour over pasta, rice, navy beans, whatever. |
| By 07. 157... on Sunday, May 11, 2008 - 11:17 pm: |
| gnocchi ala roix---first make some potatoe starch kneading potatoes, egg, a tiny amount of milk or half and half, a little flour and salt and pepper into a long thing roll and cut it into 1/2-3/4 inch slices and set in fridge under a damp dish towel, or plastic wrap. Then make a roix with some olive or canola oil, heat up till just steaming,add a little butter, and add in a bunch of flour and stir into hot oil and start slow cooking it brown to almost reddish brown. Add in some milk or light cream, basil and parsley, a crushed clove of garlic or four, some parmesean reggiano and get it all melty and bubbly and gooey. Then boil the gnocchi's briefly till just holding together and pour the roix sauce and your in business. This is better than pesto and less greasy and holds together as a fun cheesy sauce without all the cheese. |
| By 07. 157... on Monday, May 12, 2008 - 3:40 am: |
| stuffed tubes-mix a bowl of skim ricotta with a "small amount" of buffalooed muzzyrella, and sharp fontina cheese, grind in some pepper and salt, add a small amount of spinach or bright green parsley or both, or arrugula, or chives and savory, a dollup of poupon and then use your freshly washed hands to squeeze up a mash of gooe of it, and then spoon into a pastry bag and squeeze into a tight par boiled manicotta tubes. Line a well oiled or buttered glassine dish with them and pour on top I-talian gravey(like the tomatoe caper sauce with a little tomatoe paste) with a small amount of parmesean drapped over the thicker parts of the tomatoey goodness. then cover with foil or a glassine top and bake at 350 degrees for a quick 35-42.50789 minutes. you can brown off, or even bake off, but then finally serve off. |
| By 07. 157... on Monday, May 12, 2008 - 3:44 am: |
| shicken satchel-torri-----make a huge vat of tomatoe caper sauce and drop in two glasses of rose's wine and then a dozen plus chicken parts, breasts, drumsticks, thighs, (not legs as not enough diameter of meat and will only desscicate in the cooking vat to something in-edible). Anyways cook an hour plus till the meat is just about to fall off the bone and serve on a well pasleyed plate with a little fresh oregano and thyme dusted on top. Won't need cheese. |
| By 07. 157... on Monday, May 12, 2008 - 3:51 am: |
| Diabetical pizza---make a thin pizza crust from scratch with yeast, flour, oil,,kneed, let rise once in a warm moist spa, then kick it back down and kneed it again. Can repeat or not. Then chop up long sweet maui onions, leeks, green, red and yellar peppers, thinly slice a few shitake mushyrooms, slice down a few seeded black and green olives and one jalapeno and 4-8 garlic already roasted garlic cloves. take a freshly marinated marinara and laddle on a thin layer onto said pizza and dropp veggies in an artistic arrangement. Then shredd a small amount of muzzyrella, provolone, fontina, parmesean and if you like push in a handful of anchovie fillets or sardines and dust them with a sliver of bread crumbs and basil and drizzle all of it with a tiny tiny amount of olive oil, grind some pepper over it, add a whiff of cayenne or paperika if that is too strong for you. Then bake in a happy hot 450 degree oven till its pizza. If yur wise bake two and save one for seconds and thirds and tomorrows breaksfast and lunch. |
| By 07. 185... on Monday, May 12, 2008 - 7:44 pm: |
| take your head out o your @ss, stir vigorously, shake, then fry in olive oil with 6 garlic cloves, and tomatoe sauce, with carmalized onions [better yet, use your little tiny onions...they aren't doing you any good down there in that droopy sack of yours anyway.. |
| By 07. 157... on Tuesday, May 13, 2008 - 9:22 pm: |
| your too old school dude. Its the new millenium. |
| By 07. 07. 185... on Tuesday, May 13, 2008 - 9:38 pm: |
"your" right, you New-Age Dolt...I actually learned something when I went to school...something that you're not learning...like how to spell and write.
p.s. Sammy's still Sukkks. |
| By 07. 157... on Tuesday, May 13, 2008 - 11:32 pm: |
| DID THEY NOT TEACH YOU HOW TO READ TWEEN THE LINES IN A HUMEROUS FASHIONA-HILL-BILLY? SO YOUR WORNG. |
| By 07. 165... on Wednesday, May 14, 2008 - 11:10 am: |
| idiots everywhere .. why dont you try shoving your head up your ass, see if it fits |
| By 07. 185... on Saturday, May 17, 2008 - 11:58 am: |
| 157 = lame@ss moron. please get off your mommies computer and go outside and play with your skateboard...oh, sorry, NO SKATEPARK IN MENDHAM........BOOOOOOOOOO-HOOOOOOOOOOOO!! |
| By 07. 07. 157... on Saturday, May 17, 2008 - 6:29 pm: |
| CRABBy CASSEROLE---so your in another bad mood and want to kick the armoir and knock the pewter off onto the floor, but instead you grit your teeth to make a crabby casserole. Get two cups of fresh cooked shucked alaskan king crab meat from your fish butcher and carry it home in a chilled igloo container where you wrap damp towels over the ice brick. Then get a cannister of 1984 flaked out refrigerator bisquits and slice and bake some. While doing that make a thin crab bisque sauce and add a few springy peas already blanced and some boiled egg whites and drop in the crab the last minute and pour over lightly buttered bisquits fresh out of the oven. Use thick white porcelien boat plates shaped like big ole pearch. You might make a spritely light thai coleslaw with a vinegrette dressing as a side dish, but do not use any taste bashinng full bore veggie-tables as they will overwhelm your taste-buds and diminish the crabbness you so seek. |
| By 07. 185... on Saturday, May 17, 2008 - 9:25 pm: |
| use a little Heinz 157 varieties of lameass...saute in a large pan with gorganzola and diahrea mouth Emiril Wannabe loser-lameass. Toss in some homeo, then add a little wierdopottomus... when you're done, throw it in the toilet with ol' 157. and voila!! no more lameass. |
| By 07. 07. 157... on Sunday, May 18, 2008 - 2:16 am: |
| your starting to get a little rhythm in your lingo potty-mouthed tho it may be. no it is. wierdopottomous is a good invention as what your cooking would be indecipherable. But food like that has to pass through your carcass before it hits the head for the proper flavorfullness of seasoning. |
| By 07. 185... on Sunday, May 18, 2008 - 1:33 pm: |
| a little 157 sauce...from your potty-mouth [you'll need to remove your pants to find your head, though]. please stop posting you lameass, or I'll call your mommie and get you off her computer. |
| By 07. 157... on Monday, May 19, 2008 - 2:48 am: |
| yes probation will make one cranky, especially juvie hall though a future in Rahway is certainly something to look foward too. It all starts small, a few cigarettes, a few liberations, a stint in south newark, the docks, then the unions, then little nondescript businesses, little marina shops deep in the landlocked inlands, lots of questions, community service(again) picking up yuppie and schlump trash off the turnpike(great working conditions), then back to the special projects department, more questions, wearing a wire, ending up before the grand jury. Oh the future career in store!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! |
| By 07. 185... on Monday, May 19, 2008 - 9:09 pm: |
| you must have done a lot of time in Juvie ol' 157...you still like to drop the soap and dream of Bubba commin hard betwixt your pimply buttcheeks me thinks. |
| By 07. 157... on Sunday, May 25, 2008 - 12:58 am: |
| Chicken Pot Pie----go to the grocery and buy MC Chick Pot Pie, (2) and some refrigerator bisquits with extra butter, and a can of whole berry cranburry sauce. Bake up the bisquits with dollups of hotel butter on top, microwave the chicken pot pies, and chill the whole cranberry sauce. Then put four bisquits on a big ole porcelien plate, break apart and drop the liquid chick pot pies on top, and spoon some ice cold whole cranburry sauce on the side. And there you are with a feast for a minion!!!!!!!! |
| By 07. 202... on Sunday, May 25, 2008 - 7:53 pm: |
| Ugggh. Just when you thought this 157 idiot lost the password to mommies computer...'Gavone' really doesn't do this lameass justice...and yes, Mr. Jr. Non-Achiever, that little word has been in the Mendham venacular for years...maybe you were too busy trying to figure out the 'letter of the day' on Seseme Street at the time. What a gavone!! |
| By 07. 157... on Monday, May 26, 2008 - 2:32 am: |
| you still don't know what a govone is is all I can decipher here. Now a calzone is a tasty folded over bloated pocket pizza high on cheese content with a hint of greek mediterranean food goodness and a bit starchy. Like a giant HOT POCKET my good gardener. But as far as what a gavone is I have never heard that word used west of the nj turnpike. |
| By 07. 202... on Monday, May 26, 2008 - 8:21 pm: |
A GAVONE by any other name would sound as dumb...
p.s. my little gavone...I've been here a lot longer than you have...keep your little pin-headed ears open...and you can hear them calling you through the meth and smack..."ga...vone....oh, ga--vone" yes, Jr. they're calling to you...they want you back in the kitchen for more of your b.s. "food" |
| By 07. 07. 07. 157... on Wednesday, May 28, 2008 - 12:35 am: |
| how is meth and smack? who even uses the word smack, since its not the 1970's anymore, though obviously by your post-i-ness you're thought processing hasn't advanced 1 iota beyond 1975. Not sure if they even made new jersey wine that year, but anywho, you still fail, once agian, to explain just what 'gavone" means or is. I cannot help you if you are stone fence unwilling to help yourself move foward to the new millenium the rest of us inhabit. Now there is 'old school' but this ain't it, its something diffk, there is a vain of mendhymen that do talk the kind of gibberish you espouse, kind of a yankee/suburban lingo. I will have to consult the Rutgers linguistical dep. and see if they can reference me into your reality better as I am obviously missing the airlock here. But have to wait till my aunt is off the comp-puter. |
| By 07. 202... on Friday, May 30, 2008 - 10:49 pm: |
Hey there, lame@ss 157.
For your information, a "gavone" is a stupid Italian peasant [sort of redundant or double redundant there I guess]. See also "Cafone"... there is no primary definition for the italian word "cafone". It is spelt G-A-V-O-N-E. it only sometimes sounds like "cafone" due to different dialects. However, the word "gavone" by definition is a pig a jackass, one who is an embarassment to themselves..."Stop acting like a gavone, you're going to make a bad name for yourself." (spelt and pronounced gavone, not cafone). I hope that helps, you stupid, dum@ssed... GAVONE!! |
| By 07. 07. 157... on Sunday, June 01, 2008 - 4:34 am: |
| WHAT THE HECK is a stupid Italian Peasant? God my goodly man, go vacation in florence and venice and rome and drive up the French coast and get outdoors. These are anything but stupid peasants. Why they can bake bread and slaughter and serve lambs with the ease you slip your loafers on. They have skills, perspectives, even nonparanoid friendly women(something America sorely lacks anymore). What you think some dink growing up in Mendham is superior to a European peasant with old and new world skills. now that is truly laffy. Maaybe they wood call you a Mendhamite, or a town counciler, or a post colonial-hype-ist. Jockey Hallow forgive me. You are in a programmed theme park where you get to work for and shop with a growing number of lousy people. And your talking yankee redneck just east of Pennsylvania-ese. Spend a summer in Lisbon or in a hovel apt in Paris. My God man. look outside the hole in your socks. words like pig and jackass are so disgustingly yankee. Read some Faulkner and get out of that mindset a bit. Or grow old and bitter and watch them water down the rope on fire day in brookside park. Is that superiority? Think! Think! |
| By 07. 202... on Monday, June 02, 2008 - 7:27 pm: |
| a mind is a terrible thing to waste. But in your case, we can make an exception. Go back to the crack pipe, you homo-potty-mouthed loser. |
| By 07. 157... on Wednesday, June 04, 2008 - 12:35 am: |
| are you retarded? if so, make another comment. |
| By 07. 202... on Thursday, June 05, 2008 - 7:27 pm: |
"Errr.....Faggot say what?"
I knew you were a moron, but I guess now we've also learned that you're still in the 2nd grade. Don't they have Summer School for Gavones? |
| By 07. 157... on Sunday, June 08, 2008 - 12:27 am: |
| oh so now you tell us not only are you homophobic but you diss the functionally impaired(MEANS DISREspeCT THE DEVELOPMENTALLY DISABLED) and also elementary school children(mutually exclusive here), plus you make fun of Summery Schoole and the Roman Empire. As you well know, each of these special groups have huge followings even if your knott one of them. THEY DON'T KARE!!! You are left with only the key to YOUR PICKUP TRUCK. You should be mandated to live in the East Village of NYC and work in an ART theatre and host Hi-C at all the benifits and marches for ONE ENTIRE YEAR, and then return to finish your senior year at WM and write a field report on how you spent your SABBATICAL from MR> Krabbieness. IF you were on SPONGEBLOB you would be SQUIDWARD. |
| By 07. 202... on Tuesday, June 10, 2008 - 8:35 pm: |
SpongeBob...now that's about your speed, there, Cheif. Right in your wheelhouse...probably watched a lot of old Spongie-Bob at the crack den in Newark.
Stay off the meth, stay on your meds...and if the voices in your head tell you something....DO IT!!! |
| By 07. 07. 157... on Tuesday, June 10, 2008 - 10:03 pm: |
| another character for you to emulate is noggindrill on the kratts brothers(zoo-o-biologists') new version of creatures eweboohooboo. I have never been in new joiseys Newark den of ineqity as Mendham was plenty a fill of the juciy esperience. I wouldn't know meth as she lives in a trailer in budd lake twnshp. Her boyfriend is shirtless too. they don't eat much and are skinney as rails with pocked mark faces and rotting teeth. the place stinks of ether and alkaloid residue and half eaten chili cheese fries and crates of hoho's. A wheelhouse is a yankee new england thing up on the atlantic shores of northern mass or maine. lobsta and boston baked beans and brown bread, what a combo. see yankee rednecks from ole germanic scottland's ireland is all about the twps but surely will be replaced by the new comers. well I didn't crerate that sit, but its the way of America to repeople itself with yet a new fresher brand of worker slave. seen it in all the colonial nations of the world, see it now. voices in heads like voodoo in doll's? Its a wooly and wild world indeedy doo doo. |
| By 07. 07. 157... on Saturday, June 14, 2008 - 10:04 pm: |
| velvetta carbonaria----- grate velveta and paremeseano reggiano into equal portions and add American Parlsley, two egg yokes, a small raft of broiled prosuiteo, and 5 tablespoons of clarified hotel butter, and pour on a teaming mass of freshly boiled, a.nd. olive. oiled fettatachini and roll it around in the sautee pan like making a pizza of noodles. Its a0 fluid dynamica0l motion a0nd0 you w0ill have0 a0 wonderfullfilled mealette!!!!!!!!!!! poor into a largish white porcelien bowl and eat with salad forks. |
| By 07. 07. 157... on Monday, June 16, 2008 - 12:41 am: |
| strumppett el strumpette-----squash peel four zucch's and slive lenght4ewize and dipin valsamic marionateing sauce overknight. Then bring out and emeril live season with S&crackedP with a pepperokorn grinda. then line a bakelight oven glassine dish with multi-rowes of the tasty zhucc's. drop rolls of marinated machinated marion tomatoes olivey oiled and seesoned and roasted to a tasty gargoyle. slice rivettes of buffellowed muzzzrelloed cheese on top and sprinkle tractions of basil sprouts and leaves al almondine and oiled but not yet blanched nor roasted to nye. dust with a fine layer of chives and pine nuts a grittled and drizzle drammled oilve oil and bake for two half hours simpson shows. Serve alaciously to a fam of four on a cool late spring evening pre-summer but not anly longer wintrer. |
| By 07. 157... on Monday, June 16, 2008 - 1:08 am: |
| Caniption Casserole----every refrigerator should be lined with a bottel of capers. then you can make the caper caniption casserole. capers, ricotta, reggioana, fontina, buzzaloo muzzarello. cumin for smokyness. tumeric. ginger. no need for toppy zauce as it is melty in oven and will make an inbread fillin. just grate and bake. midway give it a shake. |
| By 07. 157... on Saturday, June 21, 2008 - 12:52 pm: |
| Lackawana Labruchioello----brush al fresca bread with olive oil and ply with fully seeded grape olives with small slices of garlic and ground up black pepper over which layer pruscitto, cappicoli, parma ham, genoa salami, with a thin layer of olive oil drenched basil leaves and sliced tomatoes. Some would say how bout the cheese? well if you want a pizza sure, but if your a purest you will be more than happy with the above and some vino in a large glass tumbler glass the size of a small fishbowl. Play opera on the open air in the mediterranean sea along the coastal waters. |
| By 07. 157... on Saturday, June 21, 2008 - 11:45 pm: |
| canoli critter------break out a pack of preformed canoli tubes and then in a silver serving bowl mix ricotta, a teaspoon of lime husk shavings, a teaspoon of vanillia extract, two tablespoons of powsered sugary and spoon and whip up all together now. then poor into a big saran wrap plasto bag and squeeze out filling each tube, then get a half gallon of dreyers green and minthe ice cream and scoop out lil heads and plug them into the northern endde of the tubes. then squish chockolet hersey syrup from a giant gummy bear honey container through the lil pointy ended point and etch on eyes, upwardly smiling mouths and put lil candy korns as ears and stick them in. Then youll have canaloni critters. |
| By 07. 157... on Sunday, June 22, 2008 - 10:13 pm: |
| myrtle gelatinous aspic mold-----pour four boxes of lime gello into a large clear glass bowl with proper hot water and let to start to cool while you.....chop up little wedges of pinapple fruit, banana fruit, free stone cherrys, clustered red plums, star fruit off-centers, rasins, yellow nectarine cubes, pippin apple dollups, coconut ruff ruffage, slender tangerine mounds, sweet yellar canaloupe rounds, and a sifting of date grinds.....then hand drop this into the settling semi soft semi hard gello mold and rapidly refrigerte. Allow to settle in over night and the next sunny morning you shall awaken to an aspician breakfast fit for rooks. |
| By 07. 1... on Saturday, June 28, 2008 - 11:51 pm: |
| melodious buffalo mezzanine----slice some blocks of buffaloo muzzarella into 1 cm thick strips and layer a slice of tasty tomater and a sprig of basel leaf inbetween and drizzle with olive oil and sat down rosemeary powder dust and a tracing of cayenne embellished with red pepper flake over them and top with hot fillachio bread with encrusted almond scone like character. Then take the lil headpone buds from your iphone and play a salsy samba down the ole plaintain as you chow down using a gerber stainless steel spoon. |
| By 07. 1... on Tuesday, July 01, 2008 - 10:37 pm: |
| extreme cappacolli cream dip kit------quarter 6 rinds of cappacolli meat freshly procured at your favorite local deli. add two blocks of generical cream cheese, possibly out of the city of phillidelphia, two tablespoons of finely chopped chives, and a shift of dill weed. then add the liquid pulp of two boiled advocado's that is marinated in olives oil for 1.4 hours. add a gilberts chemistry spatula of white pepper and a dash of red himalayan salt. then grind up in a food wick kit and then blend with two tablespoons of light best o buy mayonaisse. then swirl in a couunterclockwise motion, cover with waxed papper and chill in your fridge for 4 hours. |
| By 07. 1... on Wednesday, July 02, 2008 - 8:59 am: |
| i hate you so very much, you illiterate moron |
| By 07. 1... on Saturday, July 05, 2008 - 1:07 pm: |
| yhour just saying that cause you want the recip;e to el carbon bronx pizzareea al freshcachetta parsleyed baconed creole capistanolla. |
| By 07. 1... on Saturday, July 05, 2008 - 4:14 pm: |
| el carbon bronx pizzareea al freshcachetta parsleyed baconed creoile cappistannolla-------first make a roixe by sauteeing flour in oilve oil in a fixed large brim frying pan-o-lay. Then add in Emeri's trinity, celery chop, bell pepper chop, browney onion chop, and squawtee till all is a meldy carmelized brown goo. Then parlay some cachetta cabinollio with a cheese knife into thin slick slivers of tasty looking tidbids and drop them in the seething roixe and dip fry for a few mintues thill you get that browned meat ready for dripping. Here you graft a rack of broiled bacon onto the sides of a glasx pysrex dish and mix creole seasoning you fling on the sides. thai orange crust seasoning, ouaxica red pepper mill, cumin, blackened crate pepper, orange peel rind, ginger, and ground dusted garlic. Then you pour in the freshcachetta you made above and bake in a confederate era iron wood stove for 50 solar minutes, pull out and let settle for 20 mins then enojy! |
| By 07. 1... on Sunday, July 06, 2008 - 1:05 am: |
| Rafinni on the Barbie------wash and pan dry in open sunlight 11 sprigs of sprightly green Raphenni and then cross drizzle plain olive oil over it. Tie into mumbly peg sachtels and place on hot blackened cast iron Yankee from the Penna grill and Sawtay till outter embers crispied brown dutch black. SERve UP open faced on white porcelien pasta bowls and drazzle hotel clarified (Clarrise) butter on them at right angles to their point of grill origin and place inverse to the cusp crisped out rosedmary bread sticks so You develop a V like pattern. You cana ssrve this openly with an ala Anti Pasta and fan tail it with white doilee jacket napkins from Crater Barrells admist pickeled eggplant. |
| By 07. 07. 1... on Saturday, July 12, 2008 - 9:58 pm: |
| Saardine-aholic la pasta de sket-----firste debone a frickesee of sardines drenchede in good olive oil and slice stips. Then boil a max of no. 13 capalleni in well salted water. chop a canope(not canalopee) of italian parsley and pull out a teespoon of red pepper flakes and lightly browned thyme and garlic. Mix it all up, add a little more olive oil, capers and servel cheeseleess!!! Just a little grinding up the pepper!! You will be in Sicilyee by the bay dining in your rocking salt water crafte some ware in the mediterranianne sea! jerseyites can add finely ground parmesean if they must. |
| By 07. 1... on Saturday, July 12, 2008 - 11:34 pm: |
| Off the med's again eh? Did you ever try to stop the blades of a cuisenart with your bare hands? I can do it all day long, go ahead, give it a try. |
| By 07. 1... on Saturday, July 12, 2008 - 11:42 pm: |
| Is that Y U don't cooke anymore? Do U jus spend the days drinkin Crabby Cola? |
| By 07. 1... on Sunday, July 13, 2008 - 3:52 pm: |
Maybe he does...but all you do is spend your days drinking your own pee and looking for the corn in your festering dumps.
Stay on your meds, Gavone-boy. |
| By 07. 07. 07. 1... on Sunday, July 13, 2008 - 6:40 pm: |
| Crabby Corn Afternoon Panckakes------Filled with bilious bile and angry certitude you slammingly slice off row after row after row of korn kernals(colonels?) off a fresh natures ear onto the dag gone it cutting board. Stewing and thinking about all the paybacks owed while throwing pots and pans around the kitchen and cursing like sailor. Lighting up two cigarettes and chain smoking them you plop a third a bag of flour into a shiny copper bowel and slame it to the metal counter top so hard dust rises. Then you throw four eggs in a glass bowl and run it through a sieve collecting the shells and toss the whole thing in the corner of the kitchen. You add salte, browne sugar, a tiny chalice of dipping dairy cream, and then diced upps lard with twoe cutting knifed blades and bulke it all up into a cubed and start kneeding away, slopping and slamming it down on the counter and rolling it, and throewing it at the wall and back again. Finally it meets an approving consistentancy for you so you grabbe a pair of stailess steel spatulas and drive them through the dough like skewering a vampire(s) and rip apart de slabs which you dump onto a buttered baking tray. You then turn up the oven all the way so fast the dial breaks off and open the door, throw in the baking tray and slamme it shut. Then you start yelling at the stove like an ancient captain on the deck of a ship in the worst of storms. Just another batch really, just another batch. |
| By 07. 1... on Sunday, July 13, 2008 - 7:08 pm: |
| Gavone: term routinely used by underendowed, closeted homosexuals while keyboarding messages onto some inane website that even the owner of said website doesn't bother to read anymore. |
| By 07. 1... on Sunday, July 13, 2008 - 8:06 pm: |
| ARe you saying your just a pile of testosterone laying in the middle of Morris's Kounty? Where is the Colonel? Where is Petticoat junction? Granny and Pa and jethro and sadie mae glutz? Where is the Kountry Kitchen anyways? time for some shoe fly pie and a mint julip in bourbon with some of Kentuckies finest hops. |
| By 07. 1... on Monday, July 14, 2008 - 8:47 pm: |
| If you spent your welfare check on medication instead of tattoo's and internet service, you and all readers here would be significantly better off. There really is a better life for some people through medication, try it. |
| By 07. 1... on Monday, July 14, 2008 - 10:43 pm: |
unfortunately, gavone-boy is too strung-out to understand that you're trying to help him...and too stupid too.
TAKE YOUR MEDS GAVONE-BOY...from your Yankee Cracker. |
| By 07. 1... on Tuesday, July 15, 2008 - 11:03 pm: |
The most interesting thought this subject has provoked is the fact that none of you could afford to leave a tip, much less afford a meal at Sammys.
They are hiring corn huskers, but you must refrain from deep throating each ear. |
| By 07. 1... on Tuesday, July 15, 2008 - 11:41 pm: |
| On the ole Beverlye Hillbeelies, Old man Clampette was asked by a bell hop for a tip after carrieyng his satchelles to the room. And old jed Clampette said "Sure! Plant your3e corne earlies this yeare!!!!" |
| By 07. 1... on Wednesday, July 16, 2008 - 8:52 am: |
| wow hillbillies and rambling recipes, makes me want to keep reading, this is great stuff |
| By 07. 07. 07. 14... on Monday, July 21, 2008 - 1:19 am: |
| Baggy hanging off the cuff Pants in a Shizzle---black eyed pea casserole with southern bisquits and pan gravey. first we all knowe haowe to make bisquit dough so goe does it and axed youre ma for a cookie kutter and kuts ya uppes some bisquits. washe and straine down a coffee can of black eyed peas, cull out the stones like the old mill, and presoak in a sock strainer for 2.5 solar ho;urs. Then pour into a buttered large casseorle dish tewksberry style and on top drop yas bisquits and push into the peas to a centimeter from the toppe. Then butter the tops first with a little like butta. Then make up a swift of southern brown sausaged pan gravey buy first griddling up some round sausage patties and breaking the up into eithes. then pour in some flour to the pans drippings and season with s and p and some good paprika powder with the hinte of cayenne and stir round till its all incorporated like mendhams twn-twps then add some buttamilk and make up a nice panned gravy. pour on top of bisquites and bake er hup. a second version is to put the bbisquites on top after pourint the gragvey on the peas. thaet ways they brownie up under the glare of the oven. I wouldn't even waste management my time landfill covering the dish with foil, just bake till bisquiky golden browne.. |
| By 07. 14... on Sunday, August 03, 2008 - 12:31 am: |
| A pound a cheese calzoney.....first kneed out a yeasty dough with plentitudes of floury and warm salty sugary water and a nice starter brew. kneed and rekneed and rollup and flatten out and cover with a dampened rag towel and let rise in a warm nook and cranny of your sun roomy. then bring out and roll it flat again into a circular st petersburglike dome. On top drop two sliced maters and flake with basil and italian parsley and rain down some snippets of crushed peeled smashed garlic and criss cross with thin slice onion and green and red and yellow peppers. Per your veggitarian girl friend soccer mom, add simple flakes of fontina and parmeseano and provolone and muzzyrella cheeses on top. Push in a dozen caper berrys and drizzle with your favorite regular olive oil after peppering and red flaking it. If it were me add a can of the finest anchovies or better real store bought ones at your local fish mongrels farm fresh fisherie. Then put said pizza into a hot 500 degree over and bake er golden crusty brown and you have a Pitza!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!but if you only load up half of its shape first and bend over the plain half and fold in the ends into a seamless drawer you have a Calzoney!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! |
| By 07. 07. 07. 07. 14... on Saturday, August 09, 2008 - 7:56 pm: |
| Mixed Sketti's, send me More!!! xxxxxxxxx prepare a bige metallic pot of bubbling boiling well sea salted water an applee crate wide. Pouer in half a box of capellina No. 5, vermicelli No.6, linguini alpreso No. 8, angle hair No. 2 and angle hair No. 3, Surecetti No.1., Spaghetti ala node no. 3 and 4. Add some lie algebra and ring real number theory, pascals triangle, 26 dimensional branes and 42 different kindees of supersymmetric leptons, and a langtheride series of ascending charm quarks all contained in a musky metallic bottle battery powered by CERN. Furthmore with inorganic ligands and a polymer mid-jersey base draddle ine reverse copper ions cooled to 4 degrees kelvin and 4 herseys kisses rappers. Wear a protective fry cook apron pleese. Opne up one can of cheese whizzyness and drop 8 ritz cracka's in a row and spray them with gallops of cheese. slice widgets of genoa and line a glassine dish with enumberation and pneumbras and let whirl a twin dixie. settle on a caseiated lime green aspic with floating quatered peers in it. shine in a 27 nanometer argon light beam and reshuffle the deck to go to the next level. Call JPL for the cathyteria meatloaf and pull up some ketchupy packets from your bottom desk drawer. |
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