didn't get pics but had a burger today with this cheese and buns. was great. recommend you guys try.
http://artpark78.com/blog1/wp-conten...rnoldthins.png
http://www.foodservicedirect.com/pro...NF1043736S.jpg
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didn't get pics but had a burger today with this cheese and buns. was great. recommend you guys try.
http://artpark78.com/blog1/wp-conten...rnoldthins.png
http://www.foodservicedirect.com/pro...NF1043736S.jpg
I wonder if the knife guy is getting his monthly payments.Quote:
Originally Posted by Jasep
If you ever want to stab anyone do it the day before you change out the knives.
I don't think Mohels get their bris knives sharpened that often.
Oy ve
No actual pics due to the fact that I was hungry and ate it all when it came off the grill but these were good. Pattie melts FTW.
http://i.walmartimages.com/i/p/00/07...06_500X500.jpg
http://www.sargento.com/media/produc...epper-Jack.png
http://images.fatsecret.com/food/f1f...ac29dcd747.jpg
please take a pic next time you make one
have always been skeptical of preformed patties
They have chunks of bacon and cheddar in them. They also have a blackened version with blue cheese chunks that is awesome. I would have never given Walmart store brand that much credit but they are top top.Quote:
Originally Posted by WillieMcFML
Quote:
Originally Posted by WillieMcFML
No no. It's true. They have those. I've seen them.
Bacon Wrapped Pork Loin, Caramelized Onion, Roasted Jalapeno with Okra, Corn Succotash and Butter Beans.
(new camera) :)
86 the butter beans and that looks greatQuote:
Originally Posted by 4Dragons
Kobe beef, pepper jack, pickle, bacon, garlic but I'll prolly catch shit for the MW
3 Day, 3 Hour Pork Chops.
Brined for 3 Days, Slow cooked for 3 hours. Caramelized Onions and Mushrooms with Bacon Gravy. Red Beans and Rice and Corn.
Best thread on PFA bump.
been slacking, i apologize
i've actually taken plenty of food porn photos since my last post i just never get around to posting it either cause i'm too lazy, or it's something that i've made before and posted ad nauseum
petite beef loin w/ pepper cream sauce (that split by the time i took a photo for the internet)
petite loin is the smaller end of the tenderloin
that was a little less than half a pound and at 5.99/lb cost me $5.73
filet mignon can be $20/lb, and both ribeye and porterhouse are more expensive than petite loin per lb and you are paying for bone/and or inedible gristle/fat
petite loin ftw if you can get it, ask your local butcher
that plate has hellagrapes
Corned Beef and Pastrami from Breadbasket Deli
saratoga ribeye w/ pepper cream sauce, potato cakes and broccoli w/ cheese
you most likely can afford tip of the day:
take your local grocer to valuetown on tuesdays as they mark down the premium cuts that weren't sold during the weekend
just make sure the meat is still reddish-pink and the marbling is not discolored
I am a big fan of the POV camera angle in food porn. Suggest fork mounted Go Pro Hero next time.Quote:
Originally Posted by WillieMcFML
Bun
Pickles
Jalapenos
Burger w/ Sauteed Onions
Cheese
Bacon
Burger w/ Sauteed Onions
Cheese
Bacon
Mustard
Ketchup
Tomato
Mayo
Bun
disclaimer:
**this thread is for entertainment purposes only, and i am in no way responsible for the e-coli or salmonella harvested by orphaned toddlers**
If you live in San Francisco and your lunch didn't look like this, you are not doing it right. (about $ 9 if you know where to go)
Crowe:
Hash Browns I get from a local grocery store and they are god. Pretty much just like McD's
Petite Loin 2: Loin HARDER
Angus Petite Loin (half in pan sauce made of beer, butter, cream & fresh cracked black pepper) w/ hash browns and broccoli & cheese
not going to lie, this was super moist AND only cost about as much as a #1 from McDonalds
best thread on pfa.
fyp.Quote:
Originally Posted by danzo
Found a meat dish that 408mike could make (at 1m27s)
https://www.youtube.com/watch?v=p227z98e66Q&t=1m27s
He would fail miserably making that. C'mon you know better.Quote:
Originally Posted by Corrigan
Two most viewed threads on PFA as far as I can tell.
The first I suspect was a contrived dupe post by Druff to drive traffic to site. The second is a true phenomena and is now the best thread on PFA.
HOW TO CLEAN METH OR COKE QUICKLY AND EASILY
55,300 views
You Most Likely Can Afford - Super-Moist Food Porn
32,300 views
Bryan Micon is now claiming to have predicted the success of Super Moist Food Porn
"There was nothing that pointed towards Super Moist Food Porn being big fucking news back then, no signs or signals at all. This thing is super polarized because if it was going to boom it was going to boom big. At that point it was either going to die and drop to zero or have a huge run up, and that’s what happened,” Micon said."
The reclusive WillieMcFML could not be reached for comment.
Recently charged with shop lifting steaks at Safeway. Willie's court appointed attorney pointed out that theft is not considered fraud.
https://www.youtube.com/watch?v=VLnWf1sQkjYQuote:
Originally Posted by WillieMcFML
Got pizza earlier tonight and will be eating off this for a few days.
http://img811.imageshack.us/img811/2940/fpn1.jpg
did you try to sneak something via photoshop or does that mushroom really look like a cock and ball(s)?Quote:
Originally Posted by BeerAndPoker
edit:
sauce on inside edge of box in upper right
half a square to the left
still haven't found drexel's ass
Nah, took the picture with the phone and sent to my email to upload. I never really noticed the mushroom cock and balls but I see what your saying now.Quote:
Originally Posted by WillieMcFML
The Famous vegas1369s' Rib post.
Let me preface this by saying I have been messing around for many years with the best way to make ribs without a smoker, I feel this is it.
I like St Louis, but there really is no beating baby back, so get baby back when possible. Also, I have been using a spice I am loving, and highly recommend...
http://i192.photobucket.com/albums/z...psl2fi9ajq.jpg
Wash off your ribs, dry off and then remove the membrane. Trust me, this makes a difference. A lot of people don't do it, but to me it's important as it allows the meat to soak up your spices.
Quick how to if you've never done it before...
https://www.youtube.com/watch?v=I-RL_f8qdJE
Lay out your ribs on a large cutting board, bottom side up, and rub olive oil all over them, leaving no spot untouched. Generously put a layer of the spice all over the rib, again leaving no spot untouched. Pat the spice in, basically pushing it into the meat.
http://i192.photobucket.com/albums/z...psm0zpnvv4.jpg
Let it sit for about 10 minutes.
Set up a cooking pan, line it with tin foil and if you want you can spray a layer of some Pam Bake to keep the ribs from sticking.
http://i.walmartimages.com/i/p/00/06...09_300X300.jpg
http://i192.photobucket.com/albums/z...psus37wfvk.jpg
Flip your ribs into the cooking pan...
http://i192.photobucket.com/albums/z...psvxd3i138.jpg
Then cover with olive oil and then your spice again, then pat the spice into the meat...
http://i192.photobucket.com/albums/z...pscpsuhq6f.jpg
Bake at 250 degrees for 4.5 to 5 hours depending on how thick your ribs are. After 4.5 they will be done, but a little more in the oven never hurts.
At this point I like to cut each rack in half as it makes the ribs much more manageable on the grill.
Heat up your gas grill, get it nice and hot, then turn the flames on low. You want your ribs to sizzle on the grill when you throw them on, but you want to avoid a fire down below, so you turn your flames down once the meat hits the grill.
Throw the ribs on the grill bottom side up, for about 10 minutes. Basically you are charring the outer part of your ribs. A little fire doesn't hurt, but don't let the ribs sit in a flame too long, they burn fast. Close grill top to get the smoke going, but be careful no fire starts.
After 10 minutes flip them over meat side up, then generously coat with your favorite BBQ sauce. I've been using Famous Dave's lately, they actually have damn good sauce as far as what you can get in the super market. Close grill top, and let that smoke soak in again.
Cook for another 10 minutes and you are done. Best fucking ribs ever.
http://i192.photobucket.com/albums/z...pscbh4j2gp.jpg
i prefer baby back ribs also and have to get some of that molasses and bacon seasoning
it's hard to cook a good rib, you don't want it chewy but you also don't want it to just fall off the bone
you have to hit that sweet spot where it's tender but still firm enough where it leaves bite marks
...and that's really hard to do, at least for me
i think you have to let the ribs cool and then reheat them (steam or barbecue)
This technique will achieve exactly that.Quote:
Originally Posted by WillieMcFML
I usually do let them cool for about 10-15 minutes once I take them out of the oven. Put it this way... By the time I throw them on the grill I can grab the pan they were cooked in without a cooking mitt.Quote:
Originally Posted by WillieMcFML
That's pretty much exactly what 408Mike told me to do when I asked him what was the best way to prepare ribs. Great minds think alike I guess.
Edit-- Ignore that shit. We were talking about the best way to remove your bottom ribs. My bad.
Coming tonight.....bacon mushroom melt
I want one of these but I can't find them in any of the stores around here and I refuse to pay their ridiculous shipping fees. I foresee burgers stuffed with sauteed mushrooms and smoked gouda or havarti in the near future.
http://www.youtube.com/watch?v=eiwMhyJn9BI
I used to make mushroom and swiss burgers like those like 20 years ago, before they had a contraption to stuff the burger for you. Just make a hollowed out thin patty with the sides built up, fill the middle and put a thin patty on top and pinch the edges together to seal it. Shipping charge saved.Quote:
Originally Posted by shortbuspoker
First, go do yourself a favor and buy some of this
Do some of this (not the bag crap)
And have yourself some of this
Add some jalapeños at the end and it is perfect for football games.