Mariah Milano - The Pornstar Foodie :)

[Chopper3000]

Guaranteed Panty-Dropping Strawberry Rum Milshake! this is one of my best videos ever! Drop em! I was SO sick when I shot this you can hear it in my voice like I was pinching my nose when I was talking lol

Regarding being sick, I bet the brain freeze drinking the milkshake didn't help either.

 

[Mariahxxx]

I took 2 drinks on camera and then dumped it in the drain. I hated doing it but milk and a sore throat are a bad combo

 

[Jack Davenport]

lol @ "bomb ass!" I always chuckle how you close your eyes when you taste the food.

 

[bobjustbob]

Strawberry Rum Milkshake. Another "I can do this" recipe. I don't bake and deserts are something I need in my Rolodex. I do well with having dates over for dinner but deserts are nothing better that a Carvel Cookie-Puss. This could seal the deal next time out. Sorry Mariah, no video for the conclusion. You don't want to see me in any of those private moments.

PM me with the folks that have those big lobster tails. I'ma gonna do that.

 

[Mariahxxx]

the milkshake was insanely delicious. one of the best things I have EVER made to be honest.

call Pelican Point Seafood Phone: (727) 934-3134 tell them you want the big lobster tails in the freezer. they also have amazing stone crab, shrimp and fresh fish! they have their own boats so its fresh every day!

 

[Mariahxxx]

did you checkout today's update? insanely good and SOOOOOOOOOO easy to make!

 

[freeones_regina]

Oh that orange steak with rice sounds very nice. I may try that over the weekend.

 

[bobjustbob]

I'm going to try the orange steak with a flank I'm looking to do something with but I have some questions. I noticed no salt and pepper. Any reason for that? Would it kill the taste? Also, how long to cook on what heat? One more thing, adding mushrooms. Try it or not?

 

[squallumz]

I'm going to try the orange steak with a flank I'm looking to do something with but I have some questions. I noticed no salt and pepper. Any reason for that? Would it kill the taste? Also, how long to cook on what heat? One more thing, adding mushrooms. Try it or not?

assuming its asian style, (haven't watched but looks like it) we don't use salt and pepper really. asian cooking use soy sauce and a touch of white pepper here and there.

shrooms are always great if you ask me. the only think that comes to mind is shitakes being a little on the strong side can be overpowering to a sauce. but, if you love em, throw em in. i was THIS close to having a big bowl of noodles and shitakes earlier. mmm..

of course, this could not be asian and i should just watch the damn video. if not, add what you want. cooking is a free for all!

 

[bobjustbob]

assuming its asian style, (haven't watched but looks like it) we don't use salt and pepper really. asian cooking use soy sauce and a touch of white pepper here and there.

shrooms are always great if you ask me. the only think that comes to mind is shitakes being a little on the strong side can be overpowering to a sauce. but, if you love em, throw em in. i was THIS close to having a big bowl of noodles and shitakes earlier. mmm..

of course, this could not be asian and i should just watch the damn video. if not, add what you want. cooking is a free for all!

No, nothing like a shiitaki. just a crimini. Orange flavored mushroom, may or may not work.

 

[squallumz]

No, nothing like a shiitaki. just a crimini. Orange flavored mushroom, may or may not work.

i always think of mushrooms as meat. now im crazing a shiitake mushroom burger... mmmm, all chopped up and browned. tasty.

years and years ago, they used to sell em at pace, which was some sort of bulk food store like sams club. nom nom nom.

 

[Mariahxxx]

tonight I made pork chops with grilled squash and onions and a royal purple potato mashed with butter and horseradish. it was crazy good!

make the orange steak. or you can substitute chicken and its awesome too!

 

[Mariahxxx]

I came up with something AWESOME last night and I can't wait to share it with you!

 

[Chopper3000]

I came up with something AWESOME last night and I can't wait to share it with you!

You left oil out of your pasta water?

 

[Mariahxxx]

haha no it involves steak, mashed potatoes and oyster mushrooms

 

[bobjustbob]

Since Memorial Day weekend is coming up I'd like to share my take on ribs. It's simple to do yet patients are in order. Take these steps and your guests will remember your ribs.

1. Spare ribs have a membrane skin on the underside that covers the meat and you want to take that shit off. Buy your ribs 2 days before the BBQ. Put them into the freezer. The next day take them out and only thaw till just the outside starts to feel soft. Now you can more easily peal that off since the membrane is soft and the frozen meat will stay together.

2. Portion out now before cooking. Your guests will be taking 2-3 ribs per serving depending on the size of the rib. Slice then into these servings.

3. Salt and pepper the ribs on both sides. Place them on a rack inside of a glass baking dish with enough water just below the ribs. Cover with foil sealed nicely. You may need more than 1 baking dish depending on how many guests you will be serving.

4. Place the dish in your oven on 300 degree heat and let steam for 2 to 2 1/2 hours. Check the water during this time so not to let it go too low. Your ribs are now done for finishing the next day.

5. Brush your favorite BBQ sause on them and toss them onto the grill. Once the sause starts to darken they are ready to serve. That's only a few minutes. Meat falls off the bone and there is no worry about cutting serving sizes.

 

[Jack Davenport]

There is only one wet sauce and that is Sweet Baby Ray's. A dry rub can be quite creative. They all seem good to me.

 

[Mariahxxx]

sounds good to me! I prerfer dry rub also. but I do LOVE carolina mustard bbq which I made in a video not so long ago

[video]http://dinnerwithmariahblog.com/?p=1262[/video]

 

[squallumz]

im in the process of making chinese beef and bitter melon. mm... medicinal food...

 

[bobjustbob]

I too prefer a dry rub. As good as most wet ribs with their sauce can be very tasty, the sloppiness and sauce dominating the meat I don't like. I live in an apartment and inside grills just don't cut it for ribs. I've tried a few dry rubs for oven cooking but I just can't figure the proper temperatures and timing to make it come out right.