I am actually curious about that now that she said "my program"

pork chopshhhhh an apple schaushhhhhhhhhh :winkwink:

she is the affiliate director if you look at her sig

had to turn sigs back on, but I see it now

So, is Ice dating TexasDreams now?

I'm not sure if doing the cuddle hustle qualifies as dating...

ADG Webmaster

Tassy I think the bigger problem is more that you seem concerned he did not come back for dinner, when you should be upset he did not come to see you. The food is just a bonus.

:offtopic

Hell I wish someone would make me dinner. Call me, I will come over if you are willing to cook. :)

I have a feeling it is more then just pork chops and dinner. Tassy may have just needed a place to vent. Everyone on here vents at one point or another.

I'd like some pork chop advice if the offer is out there for people aside from Tassy.

pork chops suck anyway

True, a woman needs to vent...but not on a PUBLIC forum where people know the dude in question...That's just uncalled for...

I seriously would not date a woman who was in the same circle as the people I knew...Too many problems and too much bullshit can arise when the woman gets pissed off...

I'm happy to share the knowledge, do you think we need a whole new pork chop thread?

I'll give you a preview...the key, my friend, is BRINE.

isn't Ice like... 60 ?

I do think pork chops merit their own thread.

http://www.ryanbuck.com/Images/front.gif

ADG Webmaster

:glugglug

Pork, expecially pork chops, tends to dry out when cooked. I suggest getting a good pork tenderloin next time and marinating it in a sweet barbecue sauce. Pop it on the grill and turn every 5 minutes & baste. I use Stonewalls' Maple Chipotle Suace.

Generally you'll want to cook until it's white on the inside, although if you trust your butcher, you can leave it a very very very slight shade of pink.
Because the tenderloin is thick, the juices stay on the inside. And like any other cut of meat, let it stand for 5 - 10 minutes covered in a tinfoil tent so it stays warm. This will allow the juices to spread back throughout the entire loin.

never thought this would hit


100