Websense is a little annoying

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Food porn

3:00 pm
Zach Pennefold: I am eating some cucumber slices and pieces of red pepper I brought from home
Zach Pennefold: but i wish it was tukey, mashed potatoes and gravy
Burnside McDonnough: i just vomited in my mouth
Zach Pennefold: "I got to re-enjoy some mac and cheese from earlier, and I think maybe a hint of the garlic chicken I had last night"
Burnside McDonnough: that is nice
Burnside McDonnough: second day mac and cheese is a better mac and cheese, on many occasions
Zach Pennefold: true
Zach Pennefold: man, there's a place here called MT's Chophouse--it's a steak place, and they have mac and cheese with truffle oil on it that is awesome
Burnside McDonnough: wow
Burnside McDonnough: a little over board, no?
Zach Pennefold: not sure, actually. it's really, really good
Burnside McDonnough: and you are paintin a real purty picture
Zach Pennefold: couple that with a nice steak and some wild mushrooms
Burnside McDonnough: couple bottles of some heavy reds
Zach Pennefold: exactly
Burnside McDonnough: a steak au poire
Burnside McDonnough: puaior
Burnside McDonnough: puaire
Zach Pennefold: what's that
Burnside McDonnough: typically, steak encrusted in peppercorns and pan seared before grilling
Zach Pennefold: awesome
Burnside McDonnough: served with a red wine, peppercorn sauce
Burnside McDonnough: and a hearty red zin or shiraz just fucking brings it all together
Burnside McDonnough: some wild mushrooms sauteed in olive oil and grilled garlic
Zach Pennefold: we should not talk about food at work
Zach Pennefold: I am starving and have nothing to look forward to now
Zach Pennefold: I'll finish up my reuben from lunch, I suppose
Burnside McDonnough: the mac and cheese with truffle oil, topped off with oregano breadcrumbs
Zach Pennefold: oh, man. the breadcrumbs are an excellent touch. Almost like a dutch crumble topping
Burnside McDonnough: yes
Burnside McDonnough: almost
Zach Pennefold: except not sweet and made with lard and flour
Zach Pennefold: but nice and browned there on the top
Burnside McDonnough: yepper
Burnside McDonnough: accompanied of course, by an italian bread some sort
Burnside McDonnough: hard crust
Burnside McDonnough: round and half oval, like a breast
Burnside McDonnough: with extra virgin olive oil, pepper and fresh romano cheese shavings in individual bread soppin plates
Burnside McDonnough: damn. we skipped the appetizers
Zach Pennefold: We should open a business where we describe these things to food perverts