Lyrics- They see me mowin’ My front lawn I know they’re all thinking I’m so White N’ nerdy Think I’m just too white n’ nerdy Think I’m just too white n’ nerdy Can’t you see I’m white n’ nerdy Look at me I’m white n’ nerdy! I wanna roll with- The gangsters But so far they all think I’m too white n’ nerdy Think I’m just too white n’ nerdy Think I’m just too white n’ nerdy I’m just too white n’ nerdy Really, really white n’ nerdy First in my class here at MIT Got skills, I’m a Champion of DND MC Escher that’s my favorite MC Keep your 40 I’ll just have an Earl Grey tea My rims never spin to the contrary You’ll find they’re quite stationary All of my action figures are cherry Steven Hawkings in my library My MySpace page is all totally pimped out I got people begging for my top 8 spaces Yo I know Pi to a thousand places Ain’t got no grills but I still wear braces I order all of my sandwiches with mayonnaise I’m a whiz at minesweeper I can play for days Once you see my sweet moves you’re gonna stay amazed, my fingers movin’ so fast I’ll set the place ablaze There’s no killer app I haven’t run At Pascal, well, I’m number 1 Do vector calculus just for fun I ain’t got a gat but I gotta soldering gun Happy days is my favourite theme song I can sure kick your butt in a game of ping pong I’ll ace any trivia quiz you bring on I’m fluent in Java Script as well as Klingon Here’s the part I sing on They see me roll on, my Segway! I know in my heart they think I’m white n’ nerdy! Think I …
Video Rating: 5 / 5

A Lego Music video for weird Al’s song “White and Nerdy”
Video Rating: 4 / 5

watch the superbowl online

My first cupcake experiment


Image by nikoretro
My first cupcake experiment for my friends blue and green monkey themed wedding. Ice cream scoop for even batter dispersement.

My first cupcake experiment


Image by nikoretro
My first cupcake experiment for my friends blue and green monkey themed wedding. Ice cream scoop for even batter dispersement.

Icing


Image by krystal.pritchett
Krystal’s famous icing recipe:

1 lb unsalted butter
2 pounds powdered sugar
salt, vanilla and almond extracts to taste

In other words, fat and sugar.

The Skinny Cow – Vanilla2


Image by frozenfoodjournal
The Skinny Cow Vanilla

DSC_0256


Image by Lizard10979
Rocky’s not sure what to make of the ice cream maker!

frosted cupcakes


Image by jensteele
well, the chai chocolate buttercream was really dense when defrosted. i frosted that little guy in front and gave up. all the others are iced with defrosted vanilla buttercream. there is enough vanilla extract in the buttercream to taste the bourbon!

Best answer:

Answer by Alucard
the kind thats brown and look likes&taste chocolate

What do you think? Answer below!

ice cream


Image by rambleonsylvie
it’s vanilla cherry

Birthday… Take Two


Image by jazzijava
The second of my three birthday cake creations for my mom’s birthday this March. Recipe here: yummysmells.blogspot.com/2008/01/birthdays-and-buttermilk…

Orange Dream


Image by .michael.newman.
"Swirls of frosty orange and smooth vanilla custard are combined for the perfect reproduction of our childhood favorite. All that’s missing is the stick!"

Question by Mommy of two beautiful ♂: How to make home make Vanilla ice cream?

Best answer:

Answer by sxcbabii_92
HOMEMADE VANILLA ICE CREAM

2 qts. half & half
6 eggs
6 c. sugar
1 c. flour
Some vanilla extract
Some milk
Ice cream maker
2 (10 lb.) blocks crushed party ice
1 box rock salt

Mix sugar and flour by hand real good. Put under mixer on medium power. Add eggs. Then slowly pour half of half and half in at a time. Mix about 2 minutes. Add 5 capfuls of vanilla extract or to desired taste. Pour in ice cream freezer and top off with milk. Add lid and churning paddle. Carefully put in ice cream barrel and insert motor, turn on motor and add ice around sides then use rock salt to freeze the ice. NOTE: Read directions of ice cream maker before use.

Give your answer to this question below!

35th U.S. Army Culinary Arts Competition


Image by US Army Africa
www.usaraf.army.mil

U.S. Army Africa chef earns top honors in culinary competition

By Rick Scavetta, U.S. Army Africa

VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.

Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.

“Sgt. Turman’s performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”

Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.

“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.

The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.

Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.

Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.

Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.

“I would expect to see great achievements and advancement in his future,” Warren said.

/////

Team Polk’s cold food table display featured scenes from Mardi-Gras during the 35th U.S. Army Culinary Arts Competition held at Fort Lee, Va., Feb-28 – March, 12, 2010. (Photo by Kimberly Fritz, Fort Lee Public Affairs)

35th U.S. Army Culinary Arts Competition


Image by US Army Africa
www.usaraf.army.mil

U.S. Army Africa chef earns top honors in culinary competition

By Rick Scavetta, U.S. Army Africa

VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.

Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.

“Sgt. Turman’s performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”

Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.

“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.

The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.

Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.

Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.

Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.

“I would expect to see great achievements and advancement in his future,” Warren said.

/////

Team Polk’s cold food table display featured scenes from Mardi-Gras during the 35th U.S. Army Culinary Arts Competition held at Fort Lee, Va., Feb-28 – March, 12, 2010. (Photo by Kimberly Fritz, Fort Lee Public Affairs)

35th U.S. Army Culinary Arts Competition


Image by US Army Africa
www.usaraf.army.mil

U.S. Army Africa chef earns top honors in culinary competition

By Rick Scavetta, U.S. Army Africa

VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.

Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.

“Sgt. Turman’s performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”

Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.

“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.

The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.

Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.

Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.

Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.

“I would expect to see great achievements and advancement in his future,” Warren said.

/////

Team Polk’s cold food table display featured scenes from Mardi-Gras during the 35th U.S. Army Culinary Arts Competition held at Fort Lee, Va., Feb-28 – March, 12, 2010. (Photo by Kimberly Fritz, Fort Lee Public Affairs)

http://en.wikipedia.org/wiki/Snow_(musician)

http://en.wikipedia.org/wiki/Vanilla_Ice

* Which white considered to be rappers “Snow” or “Vanilla Ice” can you tolerate the most ?

Best answer:

Answer by stranger
i’m gonna go with vanilla ice because i have no idea who snow is.

Know better? Leave your own answer in the comments!

Question by hello123: What flavors can I add to vanilla ice cream? EASY POINTS?!?
I’m tired of plain old vanilla ice cream. Are there any flavors (maybe cinnamon?) that I can add to make it taste better.

I have no chocolate chips (cocoa powder and syrup I do have!) Are there any interesting flavors I can add? I have a ton of spices, extracts, a few berries, and whipped cream.

I’m looking for creative but good please! Thanks so much!

Best answer:

Answer by degrassi_kitcat
strawberry, caramel, oranges?

Give your answer to this question below!

Question by sumi a: ____ is a blend of blueberries,strawberries,rasperries & vanilla ice-cream?

Best answer:

Answer by GUARD DOG
Do you really think that is a freaking question…?

Add your own answer in the comments!