Genius!

nochain wrote:

When going to MP School at Ft McClellan AL... Thought seeing soft drink vending machines stocked with beer in our barracks day room was quite the innovation...but your examples may have surpassed...

Obviously an Alabama cheerleader trying to get to practice....

A better butter knife - works on cold butter

^That lil ole butter knife would never get enough butter off that stick to properly butter a piece of bread. Mama needs LOTS of butter! :-D

When I make garlic toast, I find a small plate that will hold a slice of bread in the bottom, take the bread out and melt a shitload of butter in the plate.  Then I dip the bread in the butter before putting it on a cookie sheet and sprinkling it with garlic powder.  

I likes de butter too!

Sounds about right. And margarine /=/ butter. Not much pisses me off more than being at a restaurant and asking for butter and getting margarine. Margarine is not part of my diet.

I make the Point Bisque occasionally. It is the recipe of the Original Point Restaurant out at Innerarity Point. Rich, but good.

You start out by melting a pound of butter.

Point Bisque

1 lb. Royal red shrimp (meat only, cut in small pieces)
1 lb. Lump crabmeat (picked free of shell)
1 lb. Claw crabmeat (picked free of shell)
1 lb. Butter
3 ribs celery sliced paper thin
2 lg. Carrots grated
12 oz. SR flour
3 qts milk
1 pt half and half
8 oz. Monterray jack cheese, grated
10 oz. Cooking sherry
1 tsp paprika
1tsp celery salt
1tsp seafood seasoning

In a 3 gal pot melt the butter over med-high heat, add the carrots and celery and 2-3 oz of the sherry, saué using a wire whip for 2-3 mins, then add the shrimp. Continue cooking until the shrimp have gotten opaque, the add the flour stirring constantly slowly add the milk and the half and half. Heat until it almost to a boil, then stir in the cheese and the seasonings. Add the crabmeat and return to near boil…add the remaining sherry, and turn off. Make a mixture of equal parts of the seasonings to garnish when served.