Quote:
Originally Posted by WillieMcFML
sliders browned with onions and cooked in beer
grass fed organic beef all day
bacon
pickles
jalapenos
american cheese
tomatoes
ketchup
mustard
mayo
http://i.imgur.com/b58OH.gif
good stuff, willie
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Quote:
Originally Posted by WillieMcFMLsliders browned with onions and cooked in beer
grass fed organic beef all day
bacon
pickles
jalapenos
american cheese
tomatoes
ketchup
mustard
mayo
http://i.imgur.com/b58OH.gif
good stuff, willie
lol, this thread has 6tp licking his lips
http://i.imgur.com/UNim8.gifQuote:
Originally Posted by 408Mike
Quote:
Originally Posted by SrslySirius
Ever since I realized that this was STP I was thinking it was familiar in some way.Quote:
Originally Posted by Anal_HershiserQuote:
Originally Posted by SrslySirius
Anal absolutely nailed it.
You just keep blowing my mind, one post at a time. I will have to test out this grass fed beef you talk about. Will I have to go to a butcher to get it?Quote:
Originally Posted by WillieMcFMLsliders browned with onions and cooked in beer
grass fed organic beef all day
bacon
pickles
jalapenos
american cheese
tomatoes
ketchup
mustard
mayo
a good steak isn't hard to make
i usually season with salt, pepper, cajun seasoning about an hour or two before cooking and coat with andrea's steak sauce about half an hour before
make sure your grill is really hot - you want those charred grill marks
and the closer to room temperature your meat is when you put in on the grill, the better char marks you'll get
when it comes off throw a little butter on top, any good steak restaurant you eat at does
Running low on bacon bits?
i missed this..Quote:
Originally Posted by FaduniakYou just keep blowing my mind, one post at a time. I will have to test out this grass fed beef you talk about. Will I have to go to a butcher to get it?Quote:
Originally Posted by WillieMcFMLsliders browned with onions and cooked in beer
grass fed organic beef all day
bacon
pickles
jalapenos
american cheese
tomatoes
ketchup
mustard
mayo
you can get grass fed beef at any decent grocery store although it's more expensive
i don't buy it from the store though (not sure if it's worth it)
my family goes in a cow once or twice a year and the cow is raised on my uncles's farm in the country so we know exactly what it eats, etc
it's amazing how much better beef tastes when it's given individual attention, not part of some massive slaughterhouse living under shit conditions
it ends up costing about two dollars a pound, which is what poor quality ground beef costs, but we end up with filets, ribeyes, etc
seems like a normal amount to me, do you use more or less?Quote:
Originally Posted by BUBBLES
I use a lot more. If that was my potato you would barely see the cheese.
I got some super-moist food for you. Made some chili with beans Sunday, based off this recipe: http://www.cookography.com/2008/beef-chili-with-beans
Here's what I used.
http://pokerfraudalert.com/forum/att...2&d=1358399223
- some peanut oil
- 3 medium onions , chopped
- 1 green bell pepper , cut into 1/2-inch cubes
- 10ish medium cloves garlic, minced
- 3/8 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1-2 teaspoon dried oregano
- 3/4 teaspoon cayenne pepper
- 2.7 pounds 85 percent lean ground beef
- 2 (15-ounce) cans red kidney beans , drained and rinsed
- 1 (28-ounce) can diced tomatoes , with juice
- 1 can (28 ounces) tomato puree
- a few squirts of honey
http://pokerfraudalert.com/forum/att...3&d=1358399236
First, the cooked all the chopped up shit and the spices for about 15 minutes, took most of it out of the dutch oven, then started the step that Mike would deem unnecessary: browning the meat.
http://pokerfraudalert.com/forum/att...4&d=1358399257
Toss everything but the beans into the mix.
http://pokerfraudalert.com/forum/att...5&d=1358399265
Watched 1st half of NE-Houston, then added the beans.
http://pokerfraudalert.com/forum/att...6&d=1358399273
Couple hours later, shit's good to go. Usually just eat it as is, but decided to fancy it up for the pictures and shit. (Fritos = fancy)
http://pokerfraudalert.com/forum/att...7&d=1358399280
As a native Texan and chili enthusiast, I applaud your work, Crowe. That recipe is very close to my personal favorite Texas Chaingang Chili. However, I am shaking my head at the inclusion of honey.
Not something I normally add, but I asked someone who's chili I'd ate a few days before if I was missing anything, and she mentioned honey/molasses/brown sugar. I had honey on hand, so I threw some in, maybe a tablespoon's worth, but less than 2. Certainly didn't hurt anything, maybe it helped, likely made a negligible difference in the end.Quote:
Originally Posted by SrslySirius
Also, full disclosure: that's not grass fed ground beef. Sorry willie, next time I'll do it right.
I really have no idea why people cook. Granted, I am single, live in a townhome and have no kids, so my perspective is warped.
But when I want a decent meal, I eat out. Earlier this week I took a date to Bonefish (she was not into me at all, so it was a bust). I got the lobster tail and she got some type of fish and sent it back because she did not like how it was cooked.
Naturally my meal was ruined, its pretty uncomfortable eating by yourself. I mean, the same piece of fish came out, and apparently it was fine because she ate it in like 2 minutes.
This brings me to Outback. There is NOTHING wrong with their steaks. Get a Ribeye there for $17 and its just the same as Mortons.
crowe diddly once again confirming he's a better poster than me on every level
edit:
god damnit, even the lighting in your kitchen is better
it's like playing twister trying to take a pic of the food without fucking it up with a shadow in mine
green peppers suck though compared to their much cooler cousins, red & yellow bell pepper
and i would have used one and a half, or two, with that much meat
i use a shitload of red and yellow bell peppers in my spaghetti
Was going to post the same thing willie, I'd like to see more peppers but it still looks good.
very passive-aggressive of crowe, guy couldn't let me have one threadQuote:
Originally Posted by lewfather
and i'm the one who got screwed in the bracket geek poll with their strength-of-schedule tiebreaker
he has to spike the football, always
When I make it I just use jalapenos. Cut out the membranes, remove all the seeds, and finely chop. It adds a little bit of heat but is mostly for flavor.
late night snack
french bread - garlic butter - provel cheese - buffalo wild wings
As a sidenote, I am on a seafood bender. So I take a piece of fish, sprinkle it with seasoning and put it on a piece of tin foil on the grill. Along with some veggies, especially asparagus.
Probably too much for the hamburger crowd to accept, but its a great meal and healthy.
willie, I tried to honor this thread, not steal it. This is your TonyB Seahawks thread, your "SuperMoist own your face", of sorts. I just wanted to be a part of it.Quote:
Originally Posted by WillieMcFML
why must you try to hurt me so?
:sadknife
I'd post a crying pony but I never really got that shit.
if the pats make it, i would bring that chili to whatever super bowl party you attend if i were youQuote:
Originally Posted by Crowe Diddlywillie, I tried to honor this thread, not steal it.Quote:
Originally Posted by WillieMcFML
why must you try to hurt me so?
:sadknife
I'd post a crying pony but I never really got that shit.
looked ridiculous
provel cheese is primarily an stl thing and i love it but i've spent most of my life here so i'm prejudiced
i'd like to hear what non-stl people who have had it think
I love it when I am in the South and you go to one of those "Authentic Philly Cheese Steak" places. Their authentic cheese steaks come with provolone in the south . I just start laughing but I rarely make it an issue.
Quote:
Originally Posted by WillieMcFML
Not if you don't add this to it:
Quote:
Originally Posted by The_PHA
Quote:
Originally Posted by The_PHA
http://i10.photobucket.com/albums/a1...nthusiasms.gif
Many people in Philly get their cheesesteaks with Provolone, they call it "proh-vy" though, because they're gayQuote:
Originally Posted by The_PHA
I used to put provolone on burgers and grilled cheeses all the time until I found Gouda at my local deli counter. Now I run a 50/50 split between the gouda and white cheddar jalapeno.Quote:
Originally Posted by WillieMcFML
I really don't equate throwing a piece of fish on the grill for 10 minutes as "cooking", and following it up with microwaving a steamed green giant.Quote:
Originally Posted by Kuntmissioner
Fuck, another guy analyzing my posts. I mean, people are offering me money, analyzing my posts, accusing BCR of faking cancer. LOL. This is a creep fest no doubt.
Back on topic.
I said an authentic philly cheese steak. Not some invented in New York.Quote:
Originally Posted by CorriganMany people in Philly get their cheesesteaks with Provolone, they call it "proh-vy" though, because they're gayQuote:
Originally Posted by The_PHA
Quoting ≠ AnalyzingQuote:
Originally Posted by The_PHA
http://dictionary.reference.com/browse/cookQuote:
Originally Posted by The_PHA
http://www.theadvocateweblog.com/wp-...lm-Squared.jpgQuote:
cook1 [koo k] Show IPA
verb (used with object)
1.
to prepare (food) by the use of heat, as by boiling, baking, or roasting.
2.
to subject (anything) to the application of heat.
*
Pizza Mac n Cheese w/ Jalapenos
Start out by making regular Kraft Mac N Cheese
Put in casserole dish and then add layer of Provel & Spicy Hormel Pepperonis, and then throw under the broiler
Needs one last thing: JALAPENOS
DON'T EVER DOUBT ME
Now, I'm not doubting you and I'm very intrigued. But why no tomato?Quote:
Originally Posted by WillieMcFML
that is a work of artQuote:
Originally Posted by DRK Star
Quote:
Originally Posted by CorriganMany people in Philly get their cheesesteaks with Provolone, they call it "proh-vy" though, because they're gayQuote:
Originally Posted by The_PHA
No they don't, and no they don't. Who the fuck have you been talking to?