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View Full Version : I miss Chef Bob


Dr. Facebook Fever
11-11-2005, 09:29 AM
Even though I didn't know who he was until he left in a huff. I feel like the board is hollow... empty without him. The way he called so many out for being pricks... all the while displaying that "location" that said "bend over and I'll show you where." True Class.

I can tell I'm going to be dealing with this loss for a while.

Could we maybe start a "Chef Bob Closure" sub forum? I feel like he died.

In the words of "the voice"... country singer Vern Gosdin...

"You don't know about lonely
or how long the nights can be
till you've lived through the story
that's still livin' in me.
And you don't know about saddness
till you face life alone
You don't know about lonely...
'till it's chiseled in stone."

Peace to you Chef... where ever you are..................

:deevee:

Chief Henry
11-11-2005, 09:34 AM
Your brutal-but its funny.

Dr. Facebook Fever
11-11-2005, 09:36 AM
Your brutal
Mostly just bored.... and jealous that I didn't make enough of an impression to be called out by him too.

Bwana
11-11-2005, 09:38 AM
In memory of the late great Chef Bob, fromer poster and cult hero, a tasty recipe.

TENDERLOIN BEEF WELLINGTON 4 individual portion size fillets tenderloin beef
1 can liver pate
1 clove garlic, cut before using
1 c. finely chopped mushrooms
Salt
Pepper
3 tbsp. butter
1 tbsp. mixed herbs
2 tbsp. brandy (optional)
1 pkg. "puffed pastry" (Pepperidge Farm)
1 beaten egg
Wellington sauce (optional) Knorr's packaged
Rub cut piece of garlic over beef, season with salt and pepper. Broil until medium rare and let cool. Do not over cook. Can be done ahead and refrigerated. Spread small amount of liver pate on each fillet, fry mushrooms and onions in butter. Add brandy and herbs, simmer 1 minute, let cool. Roll pastry thinly on floured board to size that will completely cover each piece of meat. Lay cooled meat in center. Spoon mushroom mixture over top. Brush pastry edges with water (to help seal). Fold pastry carefully over ends to seal. Decorate with leaves made from leftover pastry. Brush whole surface with beaten egg wash (to glaze). Bake until pastry is browned. Garnish with fresh parsley and serve each as an individual serving. (As an option, make Wellington Sauce, spoon over each.) Serves 4.

Dr. Facebook Fever
11-11-2005, 09:40 AM
In memory of the late great Chef Bob, fromer poster and cult hero, a tasty recipe.

TENDERLOIN BEEF WELLINGTON 4 individual portion size fillets tenderloin beef
1 can liver pate
1 clove garlic, cut before using
1 c. finely chopped mushrooms
Salt
Pepper
3 tbsp. butter
1 tbsp. mixed herbs
2 tbsp. brandy (optional)
1 pkg. "puffed pastry" (Pepperidge Farm)
1 beaten egg
Wellington sauce (optional) Knorr's packaged
Rub cut piece of garlic over beef, season with salt and pepper. Broil until medium rare and let cool. Do not over cook. Can be done ahead and refrigerated. Spread small amount of liver pate on each fillet, fry mushrooms and onions in butter. Add brandy and herbs, simmer 1 minute, let cool. Roll pastry thinly on floured board to size that will completely cover each piece of meat. Lay cooled meat in center. Spoon mushroom mixture over top. Brush pastry edges with water (to help seal). Fold pastry carefully over ends to seal. Decorate with leaves made from leftover pastry. Brush whole surface with beaten egg wash (to glaze). Bake until pastry is browned. Garnish with fresh parsley and serve each as an individual serving. (As an option, make Wellington Sauce, spoon over each.) Serves 4.
That's beautiful. I'm welling up with tears...... 'scuse me........... I just need a moment............................

Bwana
11-11-2005, 04:59 PM
That's beautiful. I'm welling up with tears...... 'scuse me........... I just need a moment............................

Saaaaaaaaaaaaaay! Did you catch my yummy Rattlesnake Bar-B-Que recipe I posted yesterday. Mmmmm Mmmmm good!

Pants
11-11-2005, 05:11 PM
Who's he?

Extra Point
11-11-2005, 05:26 PM
"Only the lonely
Know the way I feel tonight
Only the lonely
Know this feeling ain't right

Here comes my baby...."

Roy Orbison is still a stud

Chef Bob is still a scud.

Phobia
11-11-2005, 05:42 PM
Who's he?

Chef Bob is some idiot who switched usernames with gochiefs for a week.

Thig Lyfe
11-11-2005, 05:44 PM
Your brutal

Whose brutal?

Rain Man
11-11-2005, 05:46 PM
He made the best pie I've ever tasted.

ferrarispider95
11-11-2005, 07:11 PM
CHEF BOB WILL RISE AGAIN

Hoover
11-11-2005, 07:22 PM
In Honor of Chef Bob, I'm going to take a dump in his memory.

I'll be right back...

chiefs4me
11-11-2005, 07:31 PM
No, don't really miss him, but I do miss FC and BG...

Phobia
11-11-2005, 07:49 PM
No, don't really miss him, but I do miss FC and BG...

Who?

Extra Point
11-11-2005, 07:52 PM
Hoover must have a long memory of Chef Bob!

Fairplay
11-11-2005, 08:04 PM
I just saw chef bob as being on here.

Welcome back chef bob!

Hoover
11-11-2005, 09:31 PM
Flush




Ok, what did I miss?

HemiEd
11-11-2005, 09:36 PM
It worked.