Pajiba

Double Jack and Coke.

Two of those.

Tits on a silver platter.

Cold, but efficient.

I used to have a whole list of dishes that I excelled at which, if not actually prompting immediate panty removal, at least moved me much closer to that state of affairs.

Unfortunately all those dishes were served with a side dish of me being younger, better-looking, and not a single father. They don't seem to have the same effect anymore.

Tits on a platter would probably get the job done every time, and clean up would be a cinch!

Me, I like to top a perfectly grilled (and seasoned) Filet Mignon with crumbled Bleu Cheese and pop it under the broiler until the cheese is golden and bubbly. I serve it with roasted potatoes and balsamic green beans. My other go-to dinner for melting Mr. Kolby's heart is actually Brinner (breakfast for dinner). Nothin' says lovin' like a fluffy stack of chocolate chip pancakes and crispy bacon.

I forgot to post a recipe.

Here's one that is practically idiot-proof and sounds real fancy:

Chicken with apricot-mustard sauce over couscous

one of those roasted chickens
a box of couscous
a can of chicken stock
apricot nectar
dijon mustard
fresh basil
a pinch of curry powder

make the couscous according to the directions on the box but use chicken stock instead of water for extra flavor.

pour a bunch of apricot nectar into a saucepan, whisk in a tablesppon or so of mustard and the pinch of curry powder, reduce until it starts to get thick. It should be sweet with a bit of a spicy kick.

Cut up chicken and julienne basil.

Stack as follows - couscous -> chicken -> sauce -> basil.

The current Mr. Wormer wooed me with an incredible pistachio crusted halibut with a pesto cream sauce. I couldn't get enough of it and to top it off he even gave me his last bite. He soooo got laid that night.

The current Mr. Wormer wooed me with an incredible pistachio crusted halibut with a pesto cream sauce. I couldn't get enough of it and to top it off he even gave me his last bite. *sight*
He soooo got laid that night.

Yeah, bucdaddy may be joking but my quality bartender skills sometimes do wonders. ((Yes, our room has a pretty fine selection thanks to the Boozehound)) An interesting drink can lead to interesting conversation.
Corazon now I know what to expect when we finally throw caution to the wind and let our passions rule. I hope it's not too cold and efficient though, wouldn't want to lose an eye when I dig in.

1) Chocolate Whipped Cream Nipples.

Expose tits.

Cover nipples with favorite chocolate sauce (can be the kind that hardens or not).

Top with whipped cream (spray kind easier to apply).

Cherries optional.

2) Chocolate Whipped Cream Pie

Expose pubis mons.

Cover entire area with Chocolate Syrup.

Top with whipped cream (homemade is lovely).

Cherries optional.

Follow with warming brandy (glass optional).

I Dream of Roofie Milkshake

1 tab Rohypnol
4 scoops Strawberry Ice Cream
1/2 Banana
1 Pint Heavy Cream
Rum

Throw all that shit in the blender, then throw one in her. Easy peazy, nice n sleazy. She tends to keep her mouth shut when she's drugged and complains less when I try to put it in the butt.

Shit, I'm lucky if I don't overnuke the Spaghetti-Os - it gets a weird pudding-like crust layer on the top that you gotta pick off once it cools. It's also not a good idea to come running out into the living room with the cooled Spaghetti-O crust draped over your face and your wiener hanging out. Not only did I get maced, but I wound up tripping over the tv tray and knocking myself unconscious...

My Grandmother was pissed when she got home from Bridge Club...

Skitt, that is the most fucked up mental image I've had all day.

Wa-a-a-a-a-y back in high school, the current sorta-Mr.dammit made me a delightful dinner of spaghetti. Hey, I was 16 and impressed that a guy could cook!

After 2 failed marriages (me) and lots of other crappy relationships (both), we are together again, and his cooking skills have improved. The biggie is a killer shrimp omelet...

Of course, tequila works pretty well for me, too.

Spicy Rattlesnake Pasta

1/4 cup olive oil

3 large garlic cloves, minced

1 28 oz can Italian tomatoes

1 dried hot red chilies, minced

1 tbsp. oregano

2 tsp. dried basil

2 tsp. black pepper

1 tsp. salt

juice from 1/2 lemon

1/2 lb. rattlesnake meat

1 lb penne or pasta of choice

That or tits on a silver platter..

Being a woman, saying "Drop your pants" is enough for me to seal the deal, but if I'm making something special, I usually do my spinach walnut lasagna.

-Make a pink sauce by combining crushed tomatoes, garlic, onions, basil, organo and a touch of red wine, and stirring in heavy cream.
-Mix fresh or frozen spinach in with equal parts ricotta and mascarpone.
-Layer noodles with cheese mixture, finely chopped walnuts, sauce, and shredded mozzarella, and bake.

Super easy, and makes things all warm and savory.

meanwhile, one of PissBoy's milkshakes sounds like the best thing ever right now, with or without the roofies.

Cindy your use of "mons pubis" is what makes us friends. I try to use it whenever I can. Why yes, It is Latin! Mountain of Pubes! Wonderful!

My hubby graduated from culinary school, so I kind of take the cooking for granted . . . bad idea, I know, but I can't give him special booty every freaking time he cooks for me or I would have to quit my job just to keep up!

Rubble, I had an incident this past winter involving chopping jalapenos with my bare hands and then soon after washing certain delicate lady parts while in the shower. I am the smartest person in the world.

a jalapeno flavored vagina would be fucking awesome.

First off, I make a very similar baked brie (though I serve the sauce on the side) that is amazing.

Second, while driving down the road yesterday I pulled up next to one of those monster trucks (a Dodge Ram 43,000 or something, I don't know, I live in Alaska, they're everywhere) and there was hanging off the antenna a pair of women's black lace thong underwear. Waving in the wind like a little flag. I was snapping a cell phone picture when the driver mistook my amazement and disgust for arousal forcing me to employ my defensive driving skills, loosing him three blocks later.

I have no idea what he cooked to get those, I suspect he stole them while his "date" slept off her drug-induced coma.

Roofie jokes?!

Whatever happened to the easily-offended, overly-sensitive, hyper-liberal readership we'd fostered with years of hard work here? Damnit. Now you're a bunch of overeducated, hyper-sexual whores.

Y'all are a lot more fun now.

On our 3rd date, I cooked coq au vin. Rather appropriate I thought.

COQ AU VIN

Chicken breasts
Sliced onions
Sliced mushrooms
Cream of onion soup
Cream of mushroom soup
White wine

Preheat oven to 350F.
Place sliced onions on bottom of lightly oiled casserole dish.
Place chicken on top.
Mix the soups with some white wine and pour over the chicen to coat.
Cover and bake for 1 hour.
During the last 5 minutes of cooking, uncover and mix the mushrooms into the sauce.
Meanwhile cook the rice.

The boyfriend liked it so much that he cleared the table, washed the dishes and pans, and cleaned my entire kitchen.
I thought, "That's the one I want."
We've been married 22 years.

First of all: I don't want that woman or her panties in my kitchen

I'm good at baking or frying chicken breasts then simmering in a big covered pan of cream of mushroom soup for a while. I found a good batter recipe but need to work on getting it flakier. And then you've got a great gravy to put on rice.

I also make really good garlic bread, just like Jason Lee's Jay! I mix garlic salt and oregano in a bowl of butter or margarine then spread it inside a sliced Italian loan and also all over the outside. Bake it wrapped in foil and it comes out very soft. My old college friend and roommate gave me the idea of slowly cooking frozen mixed vegetables within a pot of spaghetti sauce, so you've got this sort of dish in itself to put on the pasta of your choice and you can sop up the sauce with the garlic bread.

The Foreman grill's also excellent for cooking those skinless sausages in your grocer's meat cooler. Cut it in half, give it about ten minutes and then put them in oven-heated hoagie rolls. I don't know if women'll go wild for that but I like it.

I'm with those above who said you can pretty much feed a man anything and be assured he will drop his pants.

That said, I made a to-die-for french onion soup a few weeks ago for three of my girlfriends, and I'm certain each one of them would have dropped trou for me in a heartbeat after that delectable goodness. I used a basic recipe found on the food network website, tweaked with my own little loving touches and a beautiful cave-aged gruyere. Delightful!

The best cooking advice I can give is to never skimp when it comes to the cheese; high quality cheese = high quality meal, which hopefully ends in some high-quailty nookie.

Italian loaf, obviously.

I'm really not a fan of anything with "onion" in its name that isn't followed by "rings", but I support the cheese factor.

if macho nachos doesn't make the top 10 comments I will burn Utica to the ground

Posted by: dylanj at October 22, 2008 3:37 PM

dylanj, sorry buddy, but I've been to Utica -- I don't think anyone would notice.

How to Strip the Hemp Panties off a Vegetarian Lesbian*

(awesome dinner/party app no matter what team or
-ivore status)

Roasted Vegetables and Lentils in Phyllo

(you can do these kind of large, like a small burritto-in NYC the vegan restaurant Blossom serves them like this--or make mini versions as a sort of two bite size, which you can dip into a savory sauce)

take out a pack of phyllo to thaw

Cut up your choices of root veggies--carrots, parsnips, potatoes, and onions or shallots into modest chunks (also turnips work, and beets if you roast them seperately) . toss in olive oil, salt and garlic pepper and whatever herbage you choose (thyme, rosemary, sage all work well) and then spread over baking sheet or casserole to bake at about 350 for a while--till you can stick a fork through the larger pieces (maybe 35-45 mins, depending); let cool a bit

cook up some lentils (about 1 cup dry), but use french or spanish lentils (I've seen one variety labeled as beluga lentils)--smaller, darker, denser. you just need to boil them a bit, watch them so they are just shy of being done and shutoff the heat and let them rest for a few mins more. they should be just soft, not mushy or exploded. drain, set aside.

if you have a nice fond on the bottom of the veggie roasting pan, you can use this to help make a bit of gravy (if this is beyond your skill set, you could subsitute canned veggie gravy or whathaveyou.) I usually use veggie 'Better than Bouillion' with the veggie pan drippings/bits and some flour to make a little gravy), or you could just have a cup of stock on hand.

melt a stick of butter

cut up the roasted veggies in batches to a modest 'diced' size. mix with lentils in large bowl. add some of your gravy or liquid (a third of a cup to start, add more till your mixture is well moistened, but not soggy)

I usually make these on 'appetizer' size, so i cut up the phyylo layers into origami paper size squares(it doesn't really matter how bit they are). keep the phyllo covered by the plastic wrap it came with-it dries out fast.

Playing with phyllo is a little phunky (ha) till you get the hang of it, but the results are so worth while.

take two or three sheets of the size you've cut, swab the outside with melted butter (doesn't have to be coated) and add two or three more layers on top of the buttered side.

put a tablespoon or so (depending on the size of your phyllo) of the filling in the center (so it's about a third or slightly less filled), fold in edges to make a triangle--dabbing a little butter on the inside edge of the phyllo to 'seal', and then place seam side down on a cookie sheet.

You can do these rolled, up, pinched into little parcels, etc..play with it. the idea is that you end up with these crispy, buttery nuggets filled with savory yumminess.

When you have the pan filled (with spaces inbtw each parcel), swab the top with a little more butter.

You can then, stick the filled pan in the freezer, let them freeze, and then transfer them to a plastic container, seperating the layers with parchment paper--where they keep till you need them (probably up to two months).

Or you can pop the filled, butter swabbed pan into the 350 oven for approx 10 minutes..till the edges are dry and crispy and they've just started to brown. (if you made them into larger rolls, they will need a little more time).

For desert, sweetened, rum laced marscapone with fresh berries.

Panties in 5...4..3..

*But you have to pay me a dollar to see the proof. Meet me in the ladies room after school.

Don't listen to her Jay, she's also one with the roofies. Drinks are one thing Jodie, but SOUP?!

Hey, soup is a meal you can drink, right? Therefore, it counts. Plus, there's red wine in it.

Let us not even get into the fact that I made challah and macaroni and cheese from scratch on the same night.

I found that when the deal needs be sealed, food is not all that necessary. often only the thought of food is enough to get them excited. that's why i prefer dishes that can be left to themselves like:
calamari+potatoes:
cut calamari into rings, slice the potatoes, clean 1 large onion, 2 tomatoes, prepare olives and start creating layers (olive oil, calamari, potatoes, tomato, onion rings, olives. salt, pepper, olive oil, wine, basil...)Cover with aluminum foil and place it into the oven - it can be left alone for app. an hour and 15'-quite long enough for it to be ready for post-coital munchies!

Tossed salad.

It sounds good Dylan, but I've never had rattlesnake.

Feramones, make that chicken for me and I'll do tongue exercises for YOU.

come to the great plains julie where snake, squirrel and rabbit are all staples of our small town diets.

Julie: Consider the meal prepped whenever you want it, but if you keep saying things like "Nathan Fillion naked and hard", I'm not even going to need your tongue, I will have an orgasm simply by existing.

Julie I think I'd have sex rather than eat tarantulas. Diversionary tactics indeed.

I have eaten scorpion though. Crunchy.

Are you mistaking me for some of the Pajiba women, Cindy?

Can we get a Pajiba cookbook? These recipes should not go to waste.

even including the Macho Nachos ?

and skit, I can see how the tin foil can protect you from the jalapeno sauce but it's still pretty hot isn't it ?

except of course if you have a very high threshold for that kind of activity (and I'm not judging here)

I don't wear panties. Neither do the men for whom I cook. But it would be ramen, if you're interested. Mmm, ramen.

munkymack Ha! You're probably right about that. I'm more of a steak and beer girl myself. If the guy minds a little desert bloating, than he is no material for a swing in the chandeliers with me.

As for pant dropping recipes, it's true us girls have an unfair advantage, but we are still able to score major points with a well prepared meal.

Just off the top of my head. Perhaps a starter with; jumbo shrimp (just sear them in a wok with olive oil, garlic, spring onions, chopped chorizo sausage, fresh pepper and salt) on a salad of arugula and freshly grilled red peppers.

For a main; Beef Wellington (dark pink perfect beef wrapped in forest mushrooms, fresh pesto and puff pastry) with a herb jus, and a side dish of roasted onions (cooked in the oven filled with a parmesan and rosemary and onion cream and wrapped with bacon).

Desert; me! I could throw in some fresh fruit and champagne for sport, but I'm pretty sure that me naked will suffice...

imk! Don't lose hope! My man is an old, single father and I--being a hot young thang still--love him very much! Especially when he makes me steak, yummmm....steak...

what happens if you don't wear underwear? who's gonna cook your panties off then?

simple, light, fresh flavors will definitely get your girl in the sack. italian food especially, with all that olive oil and red wine...nothing says lubrication to me like olive oil

Double Whopper with Cheese, onion rings, fruit punch HI-C

aka the #5 Combo

I forgot my all time favorite: Strawberries, Champanga a la Walken, Barry White, tiger print g-string, sex panther and a stripper pole.

My inverted flying butt clap gets them every time.

Tri-tip n' boobies works every time...

The Holy Trinity of Seasonings: Montreal Steak Seasoning, Lawreys Seasoning Salt amd granulated garlic. Then drown it in Italian marinade. Pretty easy recipe, but damn if it doesn't do the trick each and every time.

I'm from Nebraska, and whenever I go home or my folks come down to visit, I wind up with a freezer full of the best grass-fed home-grown beef. There are few quicker ways to a man's heart than beef, in my experience.

I make a chili for special boys, that's got a diced steak base, a super-rich spicy broth that is really way too thick to be called a broth, enough sweet onion, a ton of chili powder and two types of beans (but not too many).

Here's the recipe:

Choose a really flavorful cut of steak. Don't waste your time on the high-priced tender cuts. Get a stew steak with a lot of flavor.

Dice steak, brown in hot pan, till sides are seared but not necessarily cooked through. Add 1/4 cup chili powder of your choice. Yes that much. Most chili sucks b/c people are afraid to add enough chili powder. If you like add extra cayenne to taste. Dump into crock pot. Pour on 1 gallon of spicy V-8. Slow cook on high for a few hours or low for a few more hours. The slow cooking is essential for getting a really tender steak.

When dinnertime rolls around, chop an onion into largish pieces. Saute in a little bit of oil (not olive oil; smoke point is too low. Choose canola or grapeseed).

When onions are translucent and starting to brown, pour on two cans of Ro-tel tomatoes. Add an extra can of jalapenos or fresh ones if you prefer, but I like the canned variety better in this case. Save the fresh ones for the topping. Bring to simmer, then stir in a large can of tomato paste. Combine in a stock pot with the meat. Heat it up. Add 1 or 2 cans of beans, rinsed and drained. Taste spice and salt, adjust. Add a bit more V-8 if you need to thin it down. Then at the very end stir in a small amount of masa flour, maybe 1 tbslp or so. You don't want it too thick but the masa gives it a nice flavor.

I serve it with plenty of grated cheddar, thin-sliced serranos, cilantro, black olives, sour cream, and diced tomatoes. I also insist upon sauted diced pumpkin (from fresh) or butternut. I also like to drain a can of corn niblets, cook on high heat and add some spice and salt and pepper.

On the side, corn bread is fine but I prefer cornmeal biscuits, which get really crumbly and sort of have the texture of a scottish shortbread.

For dessert, if I'm feeling fancy, cinnamon ice cream or dulce de leche ice cream. Cinnamon rolls also go really well with chili, I think--ideally a great big doughy one that is nonetheless crispy on the bottom and thunky-crusted on the top, but then soaked on the bottom in a whisky caramel sauce *and* frosted liberally with vanilla icing.

That meal has never not gotten me laid on any occasion when I wanted it to.

Sadly, although I always have access to what is surely the best beef in the country (nay, the world...) I can't cook a steak to save my life. I always over-cook it. Sometimes, I have found, asking a guy to come over and cook a giant porterhouse that you have provided is as good a way into his pants as any.

I'm sorry Jen but the best beef in the world comes from cows the live in the pampas

I propose myself as judge of said cook-off, female category, the winning lady gets to do the nasty, with me, smeared with the loser's Chili. Losers get to do the smearing.

Line up!

Christ, I am starving right now. I don't know if I've ever had such fantasies about a pot of chili... God I need to find a woman. Not a sorority girl. A Woman. MmmMmm.

Oh, you are so missing the best trick - cook together. Forage for ingredients, decide on a menu, make up some recipes & improvise. As you cook, offer up a piece of this or that, saying: "Here, try this." And wine. Gotta have wine.

Professionals choose ingredients & recipes that can be abandoned mid-prep, or stashed to make a snack for . . . later.

Recipes to follow . . .

A Happy Meal or a bag of candy always works down at the playground.

Did no one else notice the comment by Lauren, "Tossed salad."?

And in my experience, guys aren't really that hungry at 2 am when they booty call you.

I dinnae if this is something you'd just casually drop on a new partner, but I include it because X-Mas is coming soon, heh, and this is the best recipe I've got. Here's how it goes:

Orange Juice basted Turkey
w/pine nut and granny apple stuffing

Get a fresh turkey if you can, clean it and place into a deep foil pan greased with sesame oil. Do your weight/bake calculations. Set oven for 400F and let turkey hit room temp. Make a large tin foil cover for the turkey that folds over edge of pan.

Prepare stuffing by finely chopping: celery, onion, 2 granny apples and as many pine nuts as you can afford (a dan-d-pak will do). I do two cups of flavor per four cups of stuffing bread chunks. Add a few knobs of butter, salt, pepper, sage, thyme, rosemary, a cup of water and half a cup of orange juice. Mix until it's lightly damp.

Stuff it. Rub turkey with sesame oil, then salt pepper etc. Add whole potatoes, onions and large chunks of carrot to pan.

The key: 'heat seal' the turkey by cooking at high heat (400F) for twenty minutes to crisp the skin, add a cup of orange juice then cover with foil and reduce heat to (300F-350F). Baste every half hour with pan juices, adding juice at first if needed. Depending on your calculations, this thing will usually cook about an hour faster than you expect (especially if you're going mega size bird) so check meat temp often. When you are close, take off foil and get it picture perfect brown.

This is a crazy delicious, super juicy turkey and the pan juice makes the MOST killer and bountiful gravy. The stuffing kicks ass. My family makes me cook 17 pound turkeys every year (three trays of stuffing, plus vegetarian version) so they can have two weeks leftovers. It's that good. The gravy seals the deal.

Dear eat and any other vegans out there. Hey, not my thing, but who am I to judge? Anyway, more for the rest of us . . .

Asparagus with Sun Dried Tomato Vinaigrette (Asiago optional or substitute Pine Nuts)

All amounts approximate - I never measure anything when I cook.

About a pound of fresh spears
4 - 6 oz of sun dried tomatoes in oil
Balsamic vinegar
Olive oil
Fresh herb or your choice (start with Italian Parsley), chopped fine (about 3 tablespoons)
Crumble 3-4 oz of Asiago, or finely chop same of Pine Nuts

Prep:

Snap asparagus stalks

Put at least 2 quarts of water on to bring to a boil

Prepare equal amount of cold water (keep cold with a few ice cubes)

While the water heats up . . .

Coarsely chop the tomatoes, retaining the packing oil & juice as the basis for the vinaigrette.

In a small sauce pan, combine liquid from tomatoes, olive oil, balsamic, 3/4 of the herb.

Put the dressing on low heat.

Water should be boiling by now. Blanch the asparagus, in small batches to keep the water hot. Pull out just as the color changes - maybe a minute and a half. Right into the ice water, then onto the serving platter.

As the last asparagus goes in, turn up the heat on the dressing, whisking occasionally.

Last of the asparagus onto the platter. Top with 3/4 the crumbled Asiago (or same fraction of the pine nuts). Take dressing right off the stove & drizzle end to end over the spears. Top with remaining cheese, & reserved herb. Serve.

If you can't get some after playing with asparagus spears, chopping sun dried tomatoes in oil (which gets all over your hands no matter what you do), crumbling stinky cheese & etc. you won't be any fun in the sack anyway.

Goes great with a medium dry Riesling.

Vegan desert for eat ...

Fresh, local peach in season. Zest of 1/2 fresh, whole lemon. About 1/3 tsp of crushed dried green peppercorns. Amounts of lemon & pepper depend on the size of the peach.

Segment the peach into bite-sized chunks (peeling is optional.) Zest the lemon over the segments. Chop the zest to fine then add to the peach. Finish by dusting with the crushed peppercorns. Let it sit at room temperature for up to a couple hours, for the flavors to blend.

With good ingredients this one is officially "Oh, my god." Of course, feeding pieces of peach to each other by hand . . .

Oh and Cindy, I just meant you were giving me undeserved filthy mind credit.

Incidentally, I finally tried fried rice again last night, this time cooking and chilling it first as I'd learned too late previously, and that indeed is the whole trick. Came out much, much better and not sticky. I put the rest of the stir fry stuff in my wok but kept the rice in a nonstick pan--that shit sticks like a bastard to a wok and I have to get out my bamboo scrubber (which then has to be cleaned itself. And hey, where's my ridiculous tepanyaki hat?).

Now will someone please get rid of my barometer shift headache? It is not making me happy. Thank you.

Champagne and a Digiorno pizza. Worked until she started going to those pesky AA meetings.

Ohmigosh, I completely forgot about my ultimate amazing to-die-for dessert piece!

Chocolate and Banana Spring Rolls.

Yes. You read that right.

Ingredients: Dark chocolate, Bananas, Adzuki bean paste (ask for it at an Asian foodstore - this is an important ingredient!!), and spring roll wrappers. One beaten egg optional.

1. Break up chocolate. Slice up bananas about 5mm thick (not too thin, not too thick).

2. Soften spring roll wrapper in warm/hot water and remove once soft. Use a teaspoon to put a 2cm wide, 1-2cm thick line of adzuki bean paste across spring roll. Lay down banana slices on top of the paste (so that the slices are overlapping slightly) then put a line of chocolate on top of the banana.

3. Roll up! Remember to fold the sides in halfway through. You can use a bit of beaten egg brushed on the last flap to seal.

4. Make as many spring rolls as your quantity of ingredients allow. Cover and set aside in fridge while you heat the oil (they keep for a few days tops, so you can make them in advance).

5. Set up large frypan filled with one-third oil and heat to 180 degrees (360F) - until a cube of bread dropped in it browns in under 15 seconds.

6. Fry spring rolls for 3 minutes or until golden. Remove onto paper towels to drain the excess oil. Let them cool down for a minute, then serve with a small scoop of vanilla or chocolate ice-cream.

Voila! You have just discovered the recipe to make anyone your love slave. Though I advise against using strawberries if you feel experimental. As I discovered, they do not fry well.

thanks, BierceAmbrose! those recipes all sound great!

Don't make me bust out my famed rendition of "This Is Hardcore", Miss BP.

Damn Pants, you weren't kidding about being a steak and beer kinda girl. Beef Wellington? That is hardcore.

And if anyone wants to make Che's recipe just that much better, I have one word....Bacon.

Seriously, add an egg to the cream and some bacon and that's a kickass carbonara.

Apparently what works on me is fondue. That's the meal I had the night I lost my virginity, and now that I think about it, any time my girlfriend made fondue, she got laid. Not that I'm complaining--cheese and sex are two of my favorite things in the world.

Seriously, add an egg to the cream and some bacon and that's a kickass carbonara.

...cheese and sex are two of my favorite things in the world.

Posted by: munkymack at October 23, 2008 12:48 PM

Astute observations, both.

The bacon idea is pretty intriguing -- I like carbonara just fine, but I'd never thought to incorporate that much garlic and bacon in one dish. I can see it now..."truffled garlic carbonara"...probably with pancetta for the right texture. It might not hurt to keep the number of a cardiologist on hand, though.

My heart goes out to you, Munkymack. Some good eats just cost. But humble bacon is certainly a compelling combination of cheap and delicious.

I'm tempted to make a crack about cunnilingus, but cost is not always an objective measure...