Smoked wings for the first time last week. They were so good that I'm going to have to do them again. So much extra time invested.
Smoked wings for the first time last week. They were so good that I'm going to have to do them again. So much extra time invested.
smash burgers......mmmhmhmhmh
Eating good in the outdoors. Granted, if we had to hump all this gear in, we'd be eating Mountain House.
Not pictured: Smash burgers and bac0n's ridonculous breakfasts.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
What's that green stuff? Look like Brussels sprouts, but probably aren't. The meat looks awesome.
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I gather that's exactly what they areQuoting Morris Schæffer (view post)
Me love Brussels sprouts.
"All right, that's too hot. Anything we can do about that heat?"
"Rick...it's a flamethrower."
I guess I assumed it would be something fancier, but love them sprouts.Quoting Dukefrukem (view post)
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During COVID, are people tipping if you were calling in an order and picking it up?
Yes.Quoting Dukefrukem (view post)
Kinda figured that's the right move. Even if that restaurant is serving people indoors.
An hour into my roux for homemade gumbo...
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Just had some Gumbo Chez Scar for breakfast. I can confirm that, indeed, c'est la merde. Magnifique!
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Looking online it doesn't strike me as a breakfast dish. But hey ya gotta live a little.Quoting bac0n (view post)
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Breakfast for me these days is whatever I can find in the fridge to reheat. At least on the weekdays.
Such is the magic of working from home.
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Had an urge to surprise Jen with a steak dinner tonight.
Went to the grocery store next to my work and picked up a couple of ribs steaks.
After asking Scar a few questions about prep, I'm happy to say it was a huge win.
Freaking delicious.
"All right, that's too hot. Anything we can do about that heat?"
"Rick...it's a flamethrower."
Just trimmed up a top blade roast and now to dry brine for a couple days before marinating it with a bunch of aromatics, a split pigs foot, and an entire bottle of red wine as well as a bit of cognac.
Christmas MF’ing Estouffade.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Had a discussion with C about the fact that I've never had a cheese that I've actually DISliked. I've been underwhelmed, but no cheese has ever made me think, "Gross." Went to the grocery store and while in the cheese section, I decided to grab a cheese with a reputation. I grabbed Limburger cheese. Upon opening the package, I was struck by how much it literally smells like feet. I even went back and smelled it again and, yes, FEET. I cut off a slice and bit into it. The rind is ... especially feet-y, but the cheese inside is ... actually pretty good. A very creamy cheese that would probably taste really good on a cracker or even as a grilled cheese! So, I put it in a plastic bag and put it in the fridge. I'll probably cut the rind off and eat it with crackers.
Thus, it stands that I have never had a cheese I have actually disliked.
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
Was looking for a healthier snack to serve to friends and tried this Honey-Garlic cauliflower bake.
Holy cow this thing hit well. It was devoured. Will definitely make again.
Recipe or it didn't happen.Quoting Ezee E (view post)
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
I'm with you.Quoting Spun Lepton (view post)
I have had a few cheese that I don't enjoy just on their own, but love them either with crackers or used in recipes. Like blue cheese. Can't eat just a big chunk of it, but with a cracker or on a burger with lots of mushrooms...*chef kiss*
All that being said, I don't think I can eat that Scandinavian cheese that has live maggots in it.
"All right, that's too hot. Anything we can do about that heat?"
"Rick...it's a flamethrower."
Grilling some venison steaks for dinner tonight.
"All right, that's too hot. Anything we can do about that heat?"
"Rick...it's a flamethrower."
C bought a cookbook full of recipes from around Africa. We currently have a North African chicken and rice dish in the oven. Lots of turmeric. Smells really good.
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
I love bleu cheese and gladly eat it plain. What is it with Scandinavians and their god awful food? Lutefisk. Surstromming. Now this. I would never even try it.Quoting megladon8 (view post)
My YouTube Channel: Grim Street Grindhouse
My Top 100 Horror Movies OF ALL TIME.
This is a perfect cook!Quoting megladon8 (view post)
So I have a few items that if it appears on a menu, I MUST order, because if you have the guts to put that on the menu, I'm going to judge your entire restaurant by it. One would be a Cuban sandwich.
I haven't made one myself. But tonight I was looking through the fridge and pantry for something to eat, and began wringing my hands like Mr. Burns.
A redneck Cuban. Fried Cleveland bologna. Amish country swiss cheese. Finely sliced pickle. Yellow mustard. Made like a toasted grilled cheese with butter in a pan.
GLORIOUS. Holy shit was that good. I've never liked pickles, but I'm coming around on them.