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Meatward

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Messages by Meatward

Page 1 of 11
    

Re: Release, Juicy and spicy!

 April 02, 2016, 02:41:49 am View in topic context
 Posted by Meatward  in Release, Juicy and spicy! (Started by Meatward April 01, 2016, 01:16:55 pm
 Board: April Fools 2016
I am happy to see my releases recognized as being quality material

The following image is literally me



I would be the doggie happy to see a snaussauge, that's how happy I am to be recognized in this new community.

thank you all for no bully
    

Re: Random Topic V9

 April 02, 2016, 02:36:46 am View in topic context
 Posted by Meatward  in Random Topic V9 (Started by c001357 May 25, 2014, 07:28:05 pm
 Board: All That's Left
only one appropriate thing to punch

    

Re: Random Topic V9

 April 02, 2016, 02:31:55 am View in topic context
 Posted by Meatward  in Random Topic V9 (Started by c001357 May 25, 2014, 07:28:05 pm
 Board: All That's Left
Talk about overreaction. If you need to pound anything, pound some meat and tenderize it in preparation for a nice meal.
    

Re: Meatward is here to meat you

 April 02, 2016, 02:02:04 am View in topic context
 Posted by Meatward  in Meatward is here to meat you (Started by Meatward April 01, 2016, 04:38:08 pm
 Board: April Fools 2016
    

Re: Random Topic V9

 April 01, 2016, 06:45:02 pm View in topic context
 Posted by Meatward  in Random Topic V9 (Started by c001357 May 25, 2014, 07:28:05 pm
 Board: All That's Left
I said "ALMOST" pls dont bully.
    

Re: Random Topic V9

 April 01, 2016, 06:39:10 pm View in topic context
 Posted by Meatward  in Random Topic V9 (Started by c001357 May 25, 2014, 07:28:05 pm
 Board: All That's Left
what, no, normal spaghetti.

gosh is everyone in this site on drugs. almost no one is posting recipes to begin with, what gives
    

Re: Random Topic V9

 April 01, 2016, 05:26:43 pm View in topic context
 Posted by Meatward  in Random Topic V9 (Started by c001357 May 25, 2014, 07:28:05 pm
 Board: All That's Left
    

Re: I have a problem when I'm making a character.

 April 01, 2016, 05:25:35 pm View in topic context
 Posted by Meatward  in I have a problem when I'm making a character. (Already solved) (Started by YochiThMaster333 April 01, 2016, 05:20:31 pm
 Board: M.U.G.E.N Development Help
Thats cooking with fire. Good going!
    

Re: [SPANISH ONLY] Español solamente V2

 April 01, 2016, 05:23:20 pm View in topic context
 Posted by Meatward  in [SPANISH ONLY] Español solamente V2 (Started by Titiln July 14, 2010, 03:57:43 am
 Board: International
mis amigos, a vosotros les gusta la carne?

hohohoh mis amigos mis amigos hohoho
    

Meatward is here to meat you

 April 01, 2016, 04:38:08 pm View in topic context
 Posted by Meatward  in Meatward is here to meat you (Started by Meatward April 01, 2016, 04:38:08 pm
 Board: April Fools 2016
This is an odd cooking site, but Ill make my best in releasing the best recipes I have.
    

Re: Contributor Suggestion Thread

 April 01, 2016, 03:53:48 pm View in topic context
 Posted by Meatward  in Contributor Suggestion Thread (Started by Cybaster September 03, 2007, 09:26:13 am
 Board: Feedback
It is me, I am the contributor, many apettites sated

the fans roar and clamor for more

    

Re: HUGE ANNOUNCEMENT REGARDING THIS FORUM

 April 01, 2016, 03:53:36 pm View in topic context
 Posted by Meatward  in HUGE ANNOUNCEMENT REGARDING THIS FORUM (Started by Donald J. Trump April 01, 2016, 12:01:36 pm
 Board: April Fools 2016
dont have a cow, mate
    

Re: DC Cinematic Universe: Love or hate. Life or death. Batman Vee Superman

 April 01, 2016, 03:45:54 pm View in topic context
 Posted by Meatward  in DC Cinematic Universe: Now presenting Gang Weed: The Movie (Started by Jmorphman August 31, 2012, 12:01:22 am
 Board: Entertainment
They are certainly going to butcher it up
    

Re: New release EXTRA RARE

 April 01, 2016, 03:45:00 pm View in topic context
 Posted by Meatward  in New release EXTRA RARE (Started by Meatward April 01, 2016, 12:28:58 pm
 Board: April Fools 2016
The Joker said, April 01, 2016, 03:37:45 pm
Ever hit a deer with your car, then grill it up?  THAT'S good meat.  :D 

DO NOT EAT ROADKILL MEAT!
That is disgusting how dare you, I can't even.
Only use proper meat on my recipes or you are not allowed to use them.
    

Re: Sylvie Paula Paula (KOF XIV) by KoopaKoot

 April 01, 2016, 03:44:06 pm View in topic context
 Posted by Meatward  in Sylvie Paula Paula (KOF XIV) by KoopaKoot (Started by Koop April 01, 2016, 03:32:16 pm
 Board: Your Releases, 1.0+
This isnt meaty enough for my tastes.

Happy release anyway
    

Like stealing candy from a baby

 April 01, 2016, 03:13:07 pm View in topic context
 Posted by Meatward  in Like stealing candy from a baby (Started by Meatward April 01, 2016, 03:13:07 pm
 Board: April Fools 2016
You ever heard that expression? Cuz thats what we gonna do.

We gonna steal from the baby.
baby is going to end up looking like this


But its not candy exactly, its CANDIED MEAT

and its not a baby,its a pig. Yeah, we are making candied meat from pig! The younger the pig the best,you can taste the innocense drenched in the sweet sweet juices.

Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
Stir cayenne pepper into brown sugar in a bowl. Wrap each smoked sausage in a piece of bacon; secure each with a toothpick. Arrange wrapped sausages into prepared baking dish. Pack brown sugar around wrapped sausages to cover by about 1/2 inch. Cover pan tightly with aluminum foil.
Bake in the preheated oven for 20 minutes. Increase oven heat to 450 degrees F (230 degrees C). Remove aluminum foil from pan.
Continue baking in the hot oven until brown sugar has melted and thickened, 30 to 40 minutes.

This hot syrupy mess is gonna taste like babies in your stomach, pig babies.
You can skewer that mess and eat it up like a lollypop, you can give it to a baby of your choice and then take it away while saying it's bad for their cholesterol.


The possibilities are endless.


Give feedback on my greatest release ever please. If you know any good recipes to accompany with this please share as well.

plz no bully.
    

Re: HUGE ANNOUNCEMENT REGARDING THIS FORUM

 April 01, 2016, 01:20:19 pm View in topic context
 Posted by Meatward  in HUGE ANNOUNCEMENT REGARDING THIS FORUM (Started by Donald J. Trump April 01, 2016, 12:01:36 pm
 Board: April Fools 2016
Hope you guys dont butcher it.
    

Release, Juicy and spicy!

 April 01, 2016, 01:16:55 pm View in topic context
 Posted by Meatward  in Release, Juicy and spicy! (Started by Meatward April 01, 2016, 01:16:55 pm
 Board: April Fools 2016
Ok so this one isnt rare, if its rare please return it to the oven, you dont do this one rare, it would be bad for you!




In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

You can add the extra punch of nice red peppers by grilling them aside before putting the lasagna together and then inserting them into your construction of this marvelous Meat and pasta sandwich, dont get shy, put them all in there, nice and packed tightly. When the roast is over they will burst a flavour storm in your mouth!


One thing that looks particularly good is to save some shredded cheese and greens to sprinkle on top before presenting. Remember Taste>graphics but every little bit helps!



As always I accept criticism and feedback on my releases but dont go around trying to bully me.
    

Re: New release EXTRA RARE

 April 01, 2016, 12:41:19 pm View in topic context
 Posted by Meatward  in New release EXTRA RARE (Started by Meatward April 01, 2016, 12:28:58 pm
 Board: April Fools 2016
I said no bully!
    

New release EXTRA RARE

 April 01, 2016, 12:28:58 pm View in topic context
 Posted by Meatward  in New release EXTRA RARE (Started by Meatward April 01, 2016, 12:28:58 pm
 Board: April Fools 2016
This is the best thing in my reportoir. Many hours of testing in order to do this recipe I now share with all of you. This is an ORIGINAL recipe, dont steal.



Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.

Put the meat in a baking pan and prick it all over with a fork or metal skewer. Evenly rub the garlic paste on the meat. Marinate at room temperature for 1 hour.

Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven.

Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. (remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone). Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare). Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.

While the roast rests, preheat a grill pan over medium-high heat. Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef.



Criticism and feedback is expected.
Please no bully.
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