Viva la 'Stache!

[tom_selleck]

m1469's Moustache Competition thread has been removed.      I am outraged.

Please pray Miss Pianistismo.  Please pray.


For those of you who do not know me, I played Magnum P.I. in a 1980s television series.  It was quite successful.  Quite.  Stay tuned for the series DVDs and a blockbuster movie sometime soon.

I have taken up piano.  I would like you to consider growing a moustache to improve you piano playing.  Consider what it did for m1469.  If we had that thread back you would see.  I would post some of my fabulous recordings, but I need to devote that time toward grooming the old 'stache.  I spend at least three hours each day on a  meticulous regime to maintain quality.  Quality of the 'stache that is.  I spend about a half hour on piano.

[lau]

INGREDIENTS
16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste


DIRECTIONS
Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
Preheat oven to 450 degrees F (230 degrees C).
Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

[paris_hilton]

Moustaches are hot! 

[lau]

holy yes!!!!! this is turning out like a view only if you post conception!

[paris_hilton]

Um..... hot! 

[lau]

now it's ruined.

[jlh]

m1469 no longer has a 'stache... 

[paris_hilton]

now it's ruined.

No.  It is sexy now.  That's hot.  

[quantum]

INGREDIENTS
16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste


DIRECTIONS
Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
Preheat oven to 450 degrees F (230 degrees C).
Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

I randomly have a similar recipe.  I think it also calls for some stuffing in between the bacon and shrimp.  Absolutely delish....