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Also about butter+80Peanut butter has just as much calories as butter. amirite?
Also about butter+472It's weird how melted butter tastes better than a solid piece of butter, amirite?
Also about butter+67Yummy Christmas Eve Frog Stew Recipe
Melt the butter in a large saucepan over medium heat until it begins to foam.
Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
Continue cooking until the mixture just begins to boil; add the frog legs and stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the frog legs are tender. amirite?
Also about butter+56Baked Frog Legs
Season the frog legs with just salt and pepper to allow the natural flavor of the meat to shine. For added heat or flavor, include garlic, onion and cayenne pepper to taste. Sprinkle bread crumbs on top if you like a light crunch. Alternatively, top the legs with a sauce, such as melted butter with lemon juice, butter and parsley. amirite?
Also about flavored butter+53Frog gravy:
Frog drippings from your roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
*2 tablespoons cold Flavored Butter, recipe follows (optional) amirite?
Also about Food & Drink+61If you weigh 98 pounds and drink 2 pounds of 2% milk, you become 2% milk, amirite?
Also by PeeOnMyToilet+2Don't you hate it when people pee ON THE FLOOR WHEN ITS CALLED THE TOILET!!!!? amirite?
Also about butter+52Garlic Frog Legs
1 bulb garlic
Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they SPLATTER!!!! amirite?
Also about flavored+260It's interesting that, because we're familiarized with it, we can recognize a candy/drink/etc. flavor as something that it really doesn't even taste like. For example, banana flavored candy tastes nothing like a banana, yet we can still tell that it's banana flavored. It's like, we basically have 2 tastes associated with one flavor: 1 taste for the actual food, and 1 for the one that's flavored like the actual food, amirite?
Also about butter+344It's kind of weird how most foods brag about how they're all natrual and there are no artificial ingredients in them, but then "I can't beileve it's not butter" comes along and starts bragging "Hey, we're not real butter, come buy from us because we sell fake butter", amirite?