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Wasn't Shannon trying to trans one of his kids? I tried to Google it but like clockwork it's looks like it's been scrubbed. I just remember people posting photos of him with his little trans kid running around shopping.

I never played the game when it came out, and I was just reading the thread and seeing how most of you were responding to the game, and at launch it sounded like a pass. It looks like it could be quite a bit of fun now that it's been out for a while with some polish. I like the weapon...

How can you watch that faggot? I mean I guess he doesn't have a bunch of dolls behind him.

But Corn Pop was at the pool, he knew how to swim, does that make him eligible for BUDS?

. I thought you loved this show.

Angus Skrim. Don Coscarelli was good friends with him over the years, as was the rest of the cast. Those movies were really a labor of love. Despite being The Tall Man, he was supposed to be a really nice guy. Very original, and despite kind of lacking the budget towards the end, if you're...

Reggie Bannister, the ice cream man, is still one of the greatest movie heroes ever. The whole concept of those movies was amazing. It was an inter-dimensional zombie apocalypse. The idea of it was spreading through small towns was brilliant. I love those movies as a kid and I still enjoy...

Did they collapse all of the servers?

The true ending is the one where you see the space slugs squirming out to the graveyard, and then you see the spotlights from the alien spaceship over the gravestones. As a kid with an imagination, I loved it because it was at classic '70s and '80s horror movie deal where yeah the protagonist...

Jesus, you don't have For a Few Dollars More. Your collection is incomplete without that. You're also missing Pale Rider. For a few dollars more has got some of the best Ennio Morricone music from the man with no name trilogy, apart from The Good the bad and the ugly. The chapel scene is...

Sorry, kid, I don't believe in fairy tales!

I wonder if it's just because of the type of flesh squid has versus something like chicken for pork or it's more fibrous? Same thing with a buttermilk or the velveting technique just not being able to penetrate that type of muscle because it's almost more cartilaginous. I honestly don't know...

I know you said you did a velveting deal with it, what did that entail, or am I misremembering?

Yeah the herb still retain their full flavor, just changes the texture, and it's just kind of a fun garnish. I've never tried to fry a squid as big as the one that you had, so I would imagine it's a bit trickier. That's why I like the little ones better. Hey, at least you got something...

You probably needed to see it as a kid. Back in the 80s, the first one was pretty scary if you were young. The alley way arm stretching scene always creeped me out, and the mom getting pulled through the door at the end was WTF. Does a compared to modern Day horror movies, no, but it was...

It's not a bad movie, but yeah gotta have your coloring of shit. I guess one could argue it's the end of the world, blah blah. The ending is the only really good part, other than that it's her just running around out in the woods.

Yeah, you just literally toss it into the oil for just a few seconds and then pull it out, them rest on paper towel. You can do the same thing with sage, but if you've got big leafy basil, it works really well. Our basil is still doing pretty good this year. I bet your lemon basil would...

Yeah you should have plenty of wiggle room to try different batters. I agree it only make as much as you're going to eat because it doesn't ever reheat. I know though I can tear through a pile of calamari. You should make a good aioli to go with your marinara, and lots of lemon and flaky...

I've never fried one that big, I've always done the smaller ones. Always thought typically you would grill a larger cuttlefish or squid. The tentacles are always the best part on the little ones. What are you going to marinate it in? Post the end results because I'm curious how it'll end up...

Did you wrap or just let fly? I'm like you, I don't need them falling off the bone, but just tender enough to get a good bite with a good bark. What type of ribs were they? I'll do spare ribs every now and then, but I honestly prefer baby backs. Country style pork ribs are also great and...

That is a delicious pastry.

I don't know what that is. Can you enlighten me? For some reason I keep thinking Sargento like the cheese brand. Was he freebasing parmesan?

I mean wasn't he a heroin addict or something at one point, or maybe it was coke or crack? I know he struggled with serious drug addiction, but any episode you ever saw of whatever show he was doing he was getting loaded on booze. I mean whatever to each his own. I don't think he was...

I had a buddy back in college, a drinking buddy who I worked with, and we would head back to one of our places. End up firing up a grill, and cooking something at midnight, and then turn it on TV, and a lot of the times a Cooks tour was on. I remember watching Anthony Bourdain back then, and...

That's why you taste every step of the way when you're making something, then you can dial it in. That's also acceptable to leave it in a gray zone where you can tell the people eating your food hey you might want to add a little bit of salt and pepper to your own preference. Depends upon...

Yeah she was definitely a TV personality. It's not that she didn't have some okay recipes, but it wasn't anything ever mind blowing. I mean she comes from a massive Hollywood background. I think it's a grandfather Dino de Laurentiis who produced Conan the barbarian, one of the greatest movies...

You watch your ass or you're going to summon a food derail!

She didn't always have the best recipes back when I used to watch food Network, but she was always easy on the eyes. I did everything for Rachael Ray though back when she was in her cute phase. Would have slipped her some salami too.

Marco Pierre White also falls into the same category as Ramsey, who worked for White and cut his teeth in whatever restaurant. I think Ramsey learned only having three or four ingredients for a dish from Marco, and he definitely followed in his footsteps, except expanded his whole food empire...

She was cute back in the late 90s early 00s, but then she ballooned out. Giada was the smoke show of the Food Network.

Dude I used to watch Emeril Live pretty much every night if I was home during college. He definitely helped me up my Cajun and creole game. I've even got a few of his cookbooks. He had his other show the Essence of Emeril where was it him in a kitchen and it wasn't a big show cooking a few...

I don't think Alton ever had a restaurant did he? I think he was more Show Business

I really learned how to make ice cream from watching his original serious eats video long ago back in college. It's a 20 minute Master class on the do's and dont's. Things like you can substitute and equal part sugar to fruit preserve. Also letting your mix sit in the fridge overnight that...

He did have a pretty severe case of TDS during the elections. Doesn't mean he's not a good cook and you can't get useful information from him, but he's a died in the whool lefty. I remember he had a drunken rant with his wife while they were chugging bottles of wine and he was ranting about...

Never thought about filo dough, that's a good idea. Puff pastry I guess would be another option. I'm just not a huge fan of the savory components and vegetables with a dough. It's not that it's bad, I would rather just use something else to form the crust. Guess I'm more of a shepherd or...

There were movies and I don't remember when they necessarily came out but they definitely were there. This was a spin-off show on cable. I don't remember if Emmanuel was always the same in the movies, but it was the one chick for the Sci-Fi show. She had sexy Space adventures every week...

Do I spy pearl onions? That looks delicious. I'm honestly not a huge pot pie fan. I'm of the mindset that the crust just kind of gets in the way because you're essentially making a stew. I think part of it is I grew up with my mom who used to always make my grandmother's recipe for...