Profile 
recipebear
Website: -

Comments

 +3Posted on Aug 27th, 2013 | re: TV On The Radio - "Million Miles" (8 comments)

I think the song is a recipe for gettin’ down to the love train! courtesy of the soulful stylins’ of Kyp Malone :) Recipe Bear thinks you need give more listens. Then possibly much agree. Song=sweet as honey :)

 +1Posted on Aug 27th, 2013 | re: Trent Reznor Says Biffy Clyro Fucked NIN's Reading Set (27 comments)

Welcome to the ”Troll of the Month” club Dylan! *bear claps*.

 +4Posted on Aug 15th, 2013 | re: Watch The 14th Annual Best Member Of Kings Of Leon Awards (7 comments)

Recipe for Kings of Leon for future festival stage appearance=avoid birdshit landing in mouth.

 +10Posted on Aug 11th, 2013 | re: Shut Up, Dude: This Week's Best And Worst Comments (34 comments)

In the San Diego Zoo :(

 +1Posted on Mar 19th, 2013 | re: Shut Up, Dude: This Week's Best And Worst Comments (58 comments)

Hey Micheal! In all honesty, I would hope you dont take bullys on the net personally. You are an artist and a fragile type of soul which is really good, but has a downside. I mean this comment in all earnest. When youve been wounded, you have to be strong and I would say stay on the board. People DO love you here michael and you would be missed. You offer alot of cool insight and I have no doubt you#re going forward with your journalism. Screw the nasties.

 +11Posted on Mar 4th, 2013 | re: Premature Evaluation: David Bowie The Next Day (116 comments)

At least we can all agree that David Bowie is a delicious recipe for tasty music!

 +2Posted on Mar 3rd, 2013 | re: Staples Center Didn't Go Vegetarian For Morrissey (47 comments)

I’m bloody outraged at how this thing has blown up in everyone’s face. As an animal, I certainly stand up for the rights of my kind. You may find a sick irony in my name and occupation-that of a RECIPE BEAR-but I (usually) always point people towards healthy meat free, vegetarian meals, even vegan alternatives for the super culinary exclusive. Moz ( as we call him) seems to interpret the lifestyle of vegetarianism as a type of iron fisted dogma that unforgettably alienates everyone from the well intentioned causes of animals rights and healthy eating habits. As both bear, and health advocate, I would sympathize more with Morissey, as would my fellow bears, if his approach was less sensationalized and dogmatic, making health conscious individuals seem like terrorists. I certainly hope he will come to his senses a bit. Well, I am making a delicious soy latte in the den and I must get a wiggle on. Healthy eating habits everybody!
-Recipe Bear

 0Posted on Mar 2nd, 2013 | re: Pablo Honey Turns 20 (155 comments)

When I leave a declarative statement with my full fledged intentions to resign from the board, and are instantly downvoted, something tells me my work here is not done.

 -1Posted on Mar 1st, 2013 | re: The Rolling Stones Albums From Worst To Best (101 comments)

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve ho—Hey what the hell? Where did trolling bear and the gang go??? Don’t keep me stuck on this hispter board by myself!! Seriously. Holy man. What a bunch of rabbits. Seriously.

 -3Posted on Mar 1st, 2013 | re: The Rolling Stones Albums From Worst To Best (101 comments)

Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.