so john daly went for a swim?

in before "oh the huge manatee"

/i hope

Mickleson? Well, yeah, I guess it would have to be a walrus to be Stadler...

Larry was very happy (new window, not a rickroll)

simpsonfan: Oh, the huge manatee.

27 seconds...

"The 500-pound, six-foot long male accessed the pond by traveling through a culvert system and was in the pond for a day before it was rescued. The mammal showed signs of cold-stress and appeared thin, said FWC spokeswoman Gabriella Ferraro, in a press release."

Appeared thin? Really? How can you tell? It is farking 500 pounds.

Neat, I did not realize that Ms. Spears enjoyed golf.

If Lefty knocked it in there, there's probably 4 more.

Some people like to call manatees "sea cows", but I like to call cows "land manatees".

/obvious?

Phil may be a bit overweight, but in his defense, he does have nice tits.

Ryker's Peninsula: Some people like to call manatees "sea cows", but I like to call cows "land manatees".

You must be one of those crazy New Amsterdam people.

What's his handicap?

i thought marlon brando died

thereadlines: Mickelson? Huge manatee? I would have gone with Daly.

Oh, the huge man-titties.

Was just about to eat it.

what is drew carey doing in a golf course pond? has the price is right gotten that bad?

In all fairness, if you could golf like Phil...

Can't wait for Daly to spark one up on tour one day
"Well it appears as though Daly has just made a doobie"
"aw that's gonna set him back 2 strokes"
"no I mean a marijuana cigar"
"2 tokes then pass it John!"

Manatee steaks. From the tail.

/Mmmmmm.

simpsonfan: Oh, the huge manatee.

nice!

HOW TO HANDLE MANATEE MEAT
Manatee meat has a mild taste and readily adapts to recipes for beef. Choice cuts of meat, primarily the tail and peduncle, can be used in any recipe. The body and flipper meat, with just a little extra preparation and special recipes, can be just as tasty. I recommend cubing the less-tender cuts for extra tenderness or pounding steaks with a meat mallet.

Regardless of what cut of manatee meat you are using, all fat and sinew must be removed before freezing or preparing. Even the yellowish fat between the layers should be removed. When using flipper or body meat, we recommend removing the white tendons and vessels as well.

Manatee meat has been successfully frozen for over a year. This was done by removing all fat, wrapping well in cellophane and then again in freezer paper. Manatee meat can be tenderized in several different ways. Some restaurants run each piece of meat through a cubing machine. Other restauranteurs recommend pounding each peice of manatee with a meat mallet until thin, usually about one inch. All restaurants recommend cutting manatee meat across the grain for a more tender piece of meat.

Body and flipper meat cuts are excellent choices for burgers, casseroles, ground meat, soups and stews. Peduncle and tail meat work well for roasts, steaks and barbecue.

Regardless of which cut of meat you use, you will find manatee to be a very delicious and versatile meat. It is also low in fat, making it a great item for the calorie conscious person.

Baked Manatee
6 manatee steaks
lemon juice
lemon slices
garlic powder
butter
chopped parsley
salt and pepper to taste

Arrange manatee steaks in an ovenware dish large enough to place in a single layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over steaks. Cut a generous amount of butter into squares and place over the steaks. Arrange lemon slices over the steaks and then sprinkle generously with parsley. Bake in a 375 F oven until steaks are cooked. Serve with french bread.

Soup Du Manatee
2 lbs manatee meat, cubed
2 tbsps oil
1 cup roux
1 cup onion, chopped
1 cup celery, chopped
2/3 cup bell pepper, chopped
1 lb can whole tomatoes in juice
1 lemon sliced across
1 tbsp salt
1 tsp garlic powder
1 tsp red pepper
1 tsp black pepper
2- inch cut basil sprigs
2 quarts water
4 tbsps parsley

Heat oil. Add roux, tomatoes and juice, onion, celery, bell peppers, lemon, seasonings and herbs. Stir well. Add water. Bring to a boil. Cover and simmer 2-1/2 hours or until meat is tender. Add parsley and simmer a few minutes more. Add dry sherry if desired when serving.

it appears the "champion" has returned to the golf course. hopefully he won't soil the cup as he did before.
/obscure?
//when sandler was actually funny

suid:

replace manatee with mickelson
change text to "oh, the huge man teet"

Phil Moskowitz: thereadlines: Mickelson? Huge manatee? I would have gone with Daly.

Oh, the huge man-titties.


That's just wrong ....



chef_riggy: HOW TO HANDLE MANATEE MEAT
Manatee meat has a mild taste and readily adapts to recipes for beef. Choice cuts of meat, primarily the tail and peduncle, can be used in any recipe. The body and flipper meat, with just a little extra preparation and special recipes, can be just as tasty. I recommend cubing the less-tender cuts for extra tenderness or pounding steaks with a meat mallet.

Regardless of what cut of manatee meat you are using, all fat and sinew must be removed before freezing or preparing. Even the yellowish fat between the layers should be removed. When using flipper or body meat, we recommend removing the white tendons and vessels as well.

Manatee meat has been successfully frozen for over a year. This was done by removing all fat, wrapping well in cellophane and then again in freezer paper. Manatee meat can be tenderized in several different ways. Some restaurants run each piece of meat through a cubing machine. Other restauranteurs recommend pounding each peice of manatee with a meat mallet until thin, usually about one inch. All restaurants recommend cutting manatee meat across the grain for a more tender piece of meat.

Body and flipper meat cuts are excellent choices for burgers, casseroles, ground meat, soups and stews. Peduncle and tail meat work well for roasts, steaks and barbecue.

Regardless of which cut of meat you use, you will find manatee to be a very delicious and versatile meat. It is also low in fat, making it a great item for the calorie conscious person.

Baked Manatee
6 manatee steaks
lemon juice
lemon slices
garlic powder
butter
chopped parsley
salt and pepper to taste

Arrange manatee steaks in an ovenware dish large enough to place in a single layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over steaks. Cut a generous amount of butter into squares and place over the steaks. Arrange lemon slices over the steaks and then sprinkle generously with parsley. Bake in a 375 F oven until steaks are cooked. Serve with french bread.

Soup Du Manatee
2 lbs manatee meat, cubed
2 tbsps oil
1 cup roux
1 cup onion, chopped
1 cup celery, chopped
2/3 cup bell pepper, chopped
1 lb can whole tomatoes in juice
1 lemon sliced across
1 tbsp salt
1 tsp garlic powder
1 tsp red pepper
1 tsp black pepper
2- inch cut basil sprigs
2 quarts water
4 tbsps parsley

Heat oil. Add roux, tomatoes and juice, onion, celery, bell peppers, lemon, seasonings and herbs. Stir well. Add water. Bring to a boil. Cover and simmer 2-1/2 hours or until meat is tender. Add parsley and simmer a few minutes more. Add dry sherry if desired when serving.


A little better with s tablespoon of Old Bay ....

+1 subby

/Mickelhut lol

I was NOT stuck...merely resting.

Whenever I think of manatees, I think of the "let's paint weirdo themes on big, plastic manatee-shaped sculptures and stick them all over town in the most random places" initiative we had a few years ago here in Jax. So then there's this one, which I think is fitting:



/Hot like Florida in August!

chef_riggy: I recommend cubing the less-tender cuts for extra tenderness or pounding steaks with a meat mallet.

i misread that at first. i thought you said clubbing the manatee.
/perhaps similar to clubbing seals?

Maybe he thought the culvert was a secret passage to a treasure trove of buckets?

spukey23: chef_riggy: I recommend cubing the less-tender cuts for extra tenderness or pounding steaks with a meat mallet.

i misread that at first. i thought you said clubbing the manatee.
/perhaps similar to clubbing seals?

nah, we use boat props in florida

Pud: A little better with s tablespoon of Old Bay ....

Nah, makes it too reminiscent of seafood (although it technically is). Go with a standard whateveryoulike for beef, or to jazz it up, use a Creole rub.

spukey23: i misread that at first. i thought you said clubbing the manatee.

What is the proper club to use on a 500lb manatee in a water hazard?

Guess it's a good thing Craig Stadler wasn't playing there...

chef_riggy: Pud: A little better with s tablespoon of Old Bay ....

Nah, makes it too reminiscent of seafood (although it technically is). Go with a standard whateveryoulike for beef, or to jazz it up, use a Creole rub.

old bay ruins beef (sea cow). think of it as a beefier tuna. old bay typically used for small seafood and poultry

chef_riggy: Pud: A little better with s tablespoon of Old Bay ....

Nah, makes it too reminiscent of seafood (although it technically is). Go with a standard whateveryoulike for beef, or to jazz it up, use a Creole rub.


You'r the chef ...I will definately try that next time

That's a big ol' dude.

skinink: Ryker's Peninsula: Some people like to call manatees "sea cows", but I like to call cows "land manatees".

You must be one of those crazy New Amsterdam people.

We call them sea boogers.

natas6.0: I still think these things are cute.
Don't know why.

But I'm disturbed for the lack of R. O'Donnell pics

Renee O'Donnell? Who are you talking about?

natas6.0: I still think these things are cute.
Don't know why.

But I'm disturbed for the lack of R. O'Donnell pics



Don't use the Old Bay, try the Cajun Rub ......

/Get it right
//I will
///heh heh

Pud: natas6.0: I still think these things are cute.
Don't know why.

But I'm disturbed for the lack of R. O'Donnell pics



Don't use the Old Bay, try the Cajun Rub ......

/Get it right
//I will
///heh heh

oh, that old clam bumper. What -- everrrr.

chef_riggy: Pud: natas6.0: I still think these things are cute.
Don't know why.

But I'm disturbed for the lack of R. O'Donnell pics



Don't use the Old Bay, try the Cajun Rub ......

/Get it right
//I will
///heh heh

oh, that old clam bumper. What -- everrrr.

*snick*

Right you are

Subby owes me a keyboard and a glass of wine.

/shiatty wine will do
//not drinkin' the good stuff tonight