ghostwheel
October 25th, 2005, 08:51 PM
OK I will NEVER drink this myself but if you are absolutely insane or want to impress your gym coach :
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
For the HARDCORE TUNA SHAKE lovers out there.... remember no matter what it is JUST DUMP IT IN THE BLENDER AND IT'S A SHAKE !!!
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The OFFICIAL D/FW Assault Crew Tuna Shake - By Chef Jeff Amason
2 6oz cans Tuna in water(or oil if on Bodyopus Diet)
2 cups water or skim milk
4 large ice cubes
Blend until smooth & creamy. This is a must for any hardcore lifter.
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The Virile Mary Tuna Shake - By Master Chef John Romano
1 can solid white tuna in water,drained
2 1/2 cups V-8 juice
1 tsp extra virgin olive oil (optional)
2 tbsp lemon juice
a dash of a good Habanero pepper sauce
Dump it all in a blender for a few seconds and frappe for a few seconds til smooth. Serve with a stalk of celery and a Shot of Stoli( a good vasodialtor for you bodybuilders.......the powerlifters are going "a vasodi....WHAT")
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The Boston Special - By Bruce " this guy ain't no chef" Kneller
"In a large vat mix.. 4 cans of tuna packed in oil(no need to take the tuna out of the can, just think of the extra chromium you get this way) , 1 large bottle of Jose Cuervo "Tres Generaciones" or if you prefer, use Mezcal ,and one 1/2 gallon of Heavy Cream. Mix by hand and serve in a dirty ashtray. Yummy !!! If you've got the seeds.......-BK--"
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HARDCORE TUNA SHAKE - Chef Tony (ain't got no surname)
200gm Tuna in Water (Drained of course)
1+1/4 Pint Semi-Skimmed Milk
2 Large Raw Eggs
2 Medium Sized Bananas
3 Heaped Teaspoons Protein Suppliment (Egg and Milk Whey)
In a blender, one pint mid-morning and one pint mid-afternoon.
Just necked a pint, TONY
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"This isn't a shake but it actually sounds palatable" - By John (ain't got no last name)
400g Tuna
16 oz soft curd cheese
1/2pt approx. mayonnaise
1/4-1/2pt plain yogurt
juice of 1 lemon
1-2 cloves crushed garlic
4 tsp gelatine
4 tablespoons water
salt/pepper (to taste)
Worcestershire sauce (I love this stuff) or Tabasco sauce (not too much, now!)
Process tuna, cheese & garlic to a paste in a food mixer. Add mayo, yogurt, lemon, seasoning and sauces, process to smooth then add dissolved gelatine (read a cook book about best ways to handle gelatine). Pour into wetted moulds. Refrigerate and eat on fresh thick slices of bread (not nasty steamed loaves!). Nice on toast too.. Mom used to make it with cream but it was really too rich, but nice. Keep on eating (it's the only reason I work out so hard) John
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*TUNA SHAKE, BOSTON STYLE!!!* (aka "Tuna Chowder")- Kneller Strikes Again
2 - 7 oz cans of chunk white tuna packed in oil
1 - 16 oz bottle of "V-8" vegetable drink
2 - 1 tsp of WHITE Worcestershire sauce
1/2 clove of garlic
1/4 Sweet Vidalia Onion
Place the contents in a food processor and set to "puree" for 90-120 seconds.
Pour in a large bowl and allow to chill in the refrigerator for 1 hour. Garnish with a sprig of parsley.
Add "Oysterette Crackers" for more carbs.
Tah Dah!!! That's it. I actually had a few of these and it is not "that bad".<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
For the HARDCORE TUNA SHAKE lovers out there.... remember no matter what it is JUST DUMP IT IN THE BLENDER AND IT'S A SHAKE !!!
--------------------------------------------------------------------------
The OFFICIAL D/FW Assault Crew Tuna Shake - By Chef Jeff Amason
2 6oz cans Tuna in water(or oil if on Bodyopus Diet)
2 cups water or skim milk
4 large ice cubes
Blend until smooth & creamy. This is a must for any hardcore lifter.
--------------------------------------------------------------------------
The Virile Mary Tuna Shake - By Master Chef John Romano
1 can solid white tuna in water,drained
2 1/2 cups V-8 juice
1 tsp extra virgin olive oil (optional)
2 tbsp lemon juice
a dash of a good Habanero pepper sauce
Dump it all in a blender for a few seconds and frappe for a few seconds til smooth. Serve with a stalk of celery and a Shot of Stoli( a good vasodialtor for you bodybuilders.......the powerlifters are going "a vasodi....WHAT")
--------------------------------------------------------------------------
The Boston Special - By Bruce " this guy ain't no chef" Kneller
"In a large vat mix.. 4 cans of tuna packed in oil(no need to take the tuna out of the can, just think of the extra chromium you get this way) , 1 large bottle of Jose Cuervo "Tres Generaciones" or if you prefer, use Mezcal ,and one 1/2 gallon of Heavy Cream. Mix by hand and serve in a dirty ashtray. Yummy !!! If you've got the seeds.......-BK--"
--------------------------------------------------------------------------
HARDCORE TUNA SHAKE - Chef Tony (ain't got no surname)
200gm Tuna in Water (Drained of course)
1+1/4 Pint Semi-Skimmed Milk
2 Large Raw Eggs
2 Medium Sized Bananas
3 Heaped Teaspoons Protein Suppliment (Egg and Milk Whey)
In a blender, one pint mid-morning and one pint mid-afternoon.
Just necked a pint, TONY
--------------------------------------------------------------------------
"This isn't a shake but it actually sounds palatable" - By John (ain't got no last name)
400g Tuna
16 oz soft curd cheese
1/2pt approx. mayonnaise
1/4-1/2pt plain yogurt
juice of 1 lemon
1-2 cloves crushed garlic
4 tsp gelatine
4 tablespoons water
salt/pepper (to taste)
Worcestershire sauce (I love this stuff) or Tabasco sauce (not too much, now!)
Process tuna, cheese & garlic to a paste in a food mixer. Add mayo, yogurt, lemon, seasoning and sauces, process to smooth then add dissolved gelatine (read a cook book about best ways to handle gelatine). Pour into wetted moulds. Refrigerate and eat on fresh thick slices of bread (not nasty steamed loaves!). Nice on toast too.. Mom used to make it with cream but it was really too rich, but nice. Keep on eating (it's the only reason I work out so hard) John
--------------------------------------------------------------------------
*TUNA SHAKE, BOSTON STYLE!!!* (aka "Tuna Chowder")- Kneller Strikes Again
2 - 7 oz cans of chunk white tuna packed in oil
1 - 16 oz bottle of "V-8" vegetable drink
2 - 1 tsp of WHITE Worcestershire sauce
1/2 clove of garlic
1/4 Sweet Vidalia Onion
Place the contents in a food processor and set to "puree" for 90-120 seconds.
Pour in a large bowl and allow to chill in the refrigerator for 1 hour. Garnish with a sprig of parsley.
Add "Oysterette Crackers" for more carbs.
Tah Dah!!! That's it. I actually had a few of these and it is not "that bad".<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<