Also are you using Kleenex as napkins what the fuck is going on here
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Also are you using Kleenex as napkins what the fuck is going on here
what do you do for a sauce or gravy for something like that? Or is that not even needed? I'd surely be happy with it either way.
Pip pip, cheerio and all that rot!
We used to wrap it in bacon lolQuote:
Originally Posted by Daly
Is there any other way?Quote:
Originally Posted by lol wow
That was literally just a meat loaf
Also in before yes sonatine and druff are also essentially meat loaves they can also be sort of enjoyed
Quote:
Originally Posted by lol wow
100% fair.
There are some other plant paste bullshit you can use instead of mushrooms but that’s not me.
I don’t think bacon would work - can’t cook it enoughQuote:
Originally Posted by SPIT thisWe used to wrap it in bacon lolQuote:
Originally Posted by Daly
Not a great angle, pic was an afterthought, but my tribute to what this thread is all about, for me.
The English muffin burger.
edit: "Tellafriend: What kind of cheese" None, that's mayo you see. Whole wheat English muffin, mayo, mustard, onions, lettuce, hamburger.
Also, air fryer for the onion rings. Crispy af. Those are just Wegmans' store brand onion rings, thick cut w/ panko, sprayed lightly with the Star Market/Albertsons house brand O Organics Avocado Oil Spray, in an $80 air fryer I got a few weeks ago.
that’s a cute burger, crowe.
I would smash both of them
https://www.chewboom.com/wp-content/...ch-678x381.jpg
Wendy’s Introduces New Pretzel Bacon Pub Cheeseburger And Chicken Sandwich
Air fryer is a lot of fun. Been eating a solid amount of onion rings, french fries, potato puffs, and trader ming mandarin chicken, but making my own chicken tenders has been the best so far. 2 chicken breasts in buttermilk marinade with salt and pepper for 4 hours, then potato flour/corn starch/regular flour, egg wash, panko bread crumbs. Various amounts of garlic powder, smoked paprika, maybe other stuff I can't remember. 9 minutes total cook time. Also been going thru a lot of Frank's red hot lately, because of these foods. What's a good equal/replacement for Franks should I want another option?
https://pokerfraudalert.com/forum/at...5&d=1600053332
prolly should have had some sort of contrasting background. such is pandemic life. Super lite and crunchy outside, still juicy inside, as much as chicken breast will allow.
Some people posting super awesome adult food, I'm tryna corner the nostalgia/comfort angle.
Haven't been doing anything amazing this pandemic, but the air fryer is a goddamn star, and I've eaten tastier food (by my own hand) in the last 8-9 months than perhaps ever. Also, the scale reflects that reality, but fuck it, I'm still in better shape than most of our fat nation.
https://pokerfraudalert.com/forum/at...9&d=1607663794
ANYWAY, here are the 3 things that have made life a WHOLE lot better in the last few months, intoxicants discluded. First and foremost, Kerry Gold Butter, because grass fed is not just a marketing idea. Room temp Kerry Gold makes life better, no lie, immediately. Everything But The Bagel from Trader Joe's, the greatest everyday spice combo I've ever had, good on f'n everything, from chili to oatmeal to just plain bread and butter. Finally, pickled red onions and bell peppers, which look awesome in the fridge and goes well with almost every meal in some fashion or other.
red onion is criminally underrated
Salad Shirazi (Persian dish)
the difference between regular store brand butter and kerry gold is indescribable - it's not even in the same damn universeQuote:
Originally Posted by Crowe Diddly
for me butter has always been not much more than an accompaniment, but get your hands on some kerry gold and it's the exact opposite - you'll start with the butter and look for things you can eat it with
and it's only like $4 vs $2.50-$3 for your basic bitch butter
along the same lines is REAL maple syrup - try some pancakes or french toast with kerry gold and real maple syrup and you will see GOD (not todd the other one)
real maple syrup is a lot of times twice as expensive as aunt jemima, but you'll know where your money went when you taste the difference - you also probably won't find the need to use as much
I instantly recognize Kerry Butter as the truth.
People tap trees in my neighborhood. You see the tubes running from tree to tree. You know what? I really don’t enjoy the real deal as much as Aunt Jamima or Vermont Maid syrup. The real stuff is too sweet. I really don’t have a sweet tooth in my head. I don’t put sugar in my coffee.
i love 5 guys but this really is the most meh burger ever - it looks so sadQuote:
Originally Posted by Kryptthat’s a cute burger, crowe.
compare and contrast with crowe's homemade one - for one thing his patty is actually browned
almost everything about your burger is underwhelming
years ago i dated a girl whose dad was born in iran, little did i know salsa is actually a meal thereQuote:
Originally Posted by KryptSalad Shirazi (Persian dish)
dad i am so disappoint, i think the complete oppositeQuote:
Originally Posted by Sanlmar
basic syrup tastes like exactly that to me...SYRUP, and the viscosity is completely different
fake syrup is like sludge, like if you boiled a 2 liter of soda and reduced it 50%
i find real syrup to be significantly lighter and can almost taste floral, like how you can almost taste the flowers the bees ate to produce honey
god damnit father HCY???
You gotta respect the honesty.
I do gently heat my chemical syrup before serving. That’s gotta count for something.
Crowe relit the thread. I forgot all about it. I blame Trump for that too.
i can't stop seeing this "burger" in my nightmaresQuote:
Originally Posted by Krypt
did they boil those patties? was mRobot on duty?
i need answers
I have done a two and a half day fast twice in the past 12 months. That’s another story.
Each time my first meal was a 5 Guys double cheese burger fries and shake. I drove 10 miles for it. This is how I honor them.
shortest, darkest day of the year, time to soup up a couple lbs of onions, and broth and gruyere are ready to go.... house smells soooo f'n great rn...
https://pokerfraudalert.com/forum/at...3&d=1608700803
For future reference, how can I post a pic of fast food in this thread without being deeply ashamed of the disrespect I've shown to those who've posted before me? Asking just in case...
Thanks for bumping this - spaces reserved for a 4 rib roast on Friday.Quote:
Originally Posted by Crowe Diddly
Super-moist. Chocolate cake with vanilla buttercream frosting, all from ingredients. So good, kids and olds both love it. I usually stack it into a double layer when other people are getting it, but this one's mine, and I'm a single layer guy. I almost still can;t believe that I can make such a good chocolate cake, or a decent cake at all, but 2020 made us all re-imagine things I guess... My carrot cake w/ cream cheese frosting is also a recent crowd favorite, but that's a future post.
https://i.ibb.co/nmXLKHZ/PXL-20201224-040327606-1.jpg
It's this cake https://www.allrecipes.com/recipe/17...late-cake-iii/
with 1.5X this frosting https://www.allrecipes.com/recipe/17...ercream-icing/
“All from ingredients”Quote:
Originally Posted by Crowe Diddly
:to
Quote:
Originally Posted by WillieMcFML“All from ingredients”Quote:
Originally Posted by Crowe Diddly
:to
oven died, new one still a few days away, so we air frying everything here for the last few days. Had pizza dough made before the oven shit the bed, so air fried calzones it was. Will work on the shape, but the crust was awesome, and it didn't leak. What a great portable food format. Home made hot pockets, really.
https://pokerfraudalert.com/forum/at...0&d=1612059665
https://pokerfraudalert.com/forum/at...1&d=1612059678
Air fryers are like magical toaster ovens. Everyone should have one if they have the space. Convection is the future, now.
Drum Sticks cooked in my air fryer. Crispy on the Outside, Super moist and Juicy on the Inside. Seasoned with Joe's Hot Stuff from the New Orleans School of Cooking.
I wonder if you could put chocolate pudding or icing in them for a dessert?Quote:
Originally Posted by Crowe Diddly
A little cinnamon sugar on the outside
:crowd
I have yet to do any dessert-ing with the thing, but thinking about it now, I might be inclined to try to make the old style McDonalds apple pies. Seems fairly easy and doable.Quote:
Originally Posted by WillieMcFML
Delicious non potato potato salad.
1 pound Radishes Boiled, cooled and diced.
7 hard boiled eggs diced
Chopped carrots, celery, green onions, pickles, any amount you like.
Paprika and celery seed about a teaspoon or so each.
Squirt yellow mustard
6 Tablespoons lowfat Hellman’s Mayo. Not light, low-fat.
Splash vinegar
Salt and pepper to taste.
Makes 6 cups with 100 calories a cup. Traditional potato salad has 350 cals a cup.
Radishes mimic potatoes very well when boiled or used in soups. For stews, boil separate and add in near end.
Get healthy America, shit is coming for you.
Amazing Beef Mushroom Barley Lentil Vegetable Soup. You don’t mind winter with a bowl of this.
I have a 4 gallon 1” stainless steel bottom stock pot I start with. It distributes the heat evenly to prevent hot spots and burning. Definitely worth the 50 or so dollar investment.
3 pounds lean beef roast, cut into cubes and browned, preferably in an antique American made cast iron pan.
3 pounds onions chopped
3 pounds fresh mushrooms sliced
3 pounds of carrots, peeled and chopped
1 large can diced tomatoes
1 large can tomato purée
1 pound bagged barley
1 pound bagged lentils
1 pound Baby spinach leaves
6 cloves garlic chopped
2 tsp thyme
4 bay leaves
Mushroom and Beef stock. I prefer you visit a restaurant supply store and get something similar to these, they are in the refrigerated section and provide amazing flavor. I used about 2 tablespoons of each.
Pepper to taste and add salt at end to taste if needed. There is alot of salt in the stocks.
Note I added lentils to this classic recipe, the reason is they provide the needed amino acids to the barley which makes a complete protein, this way you don’t need as much beef, which is healthier for you.
Start by filling stock pot halfway with water and add tomatoes, chopped onions, thyme, bay leaves, garlic and stocks to boil. After 10 minutes boiling add beef, lentils and barley.
15 mins later add in carrots and mushrooms. Bring to boil again for 5 mins, then add spinach. Bring to boil again and then turn heat off and adjust taste with salt and pepper.
It’s a complete healthy meal, instead of using bread or crackers, get additional servings until full.
Since this makes 4 gallons, I put a huge bowl in the fridge for the week and freeze individual servings. For a 2 hour investment you have a whole week of soup and many more easy to thaw servings.
I had Splitthis pegged as a vegan.
I saw barley & lentils and I was in. Her post was great inspiration. Made the stew today while degen-ing sports. Took a bit of time but lotsa left overs so we coast later.
Absolutely fantastic. I used some grass fed ground beef browned in with a little grape seed oil in a skillet with the onions. I added some Cabernet wine. Other than that I stayed true.
I never thought of pictures until the end.
The following is probably just for Split.
Beet Quinoa Salad with Butternut Squash, Kale, and Pecans
https://www.daisybeet.com/beet-quino...n-gluten-free/
I ain’t no health nut vigilante. My daughter is a vegan and has been trying to put me under her spell. We are in negotiations.
I do love beets. Kale scares me. This recipe was just amazing. I BBQ’d some chicken thighs to go with it.
How good was it? If I was hungry late at night this past week I reached for this outta the fridge. It was so good.
I made the dressing in a little jar cause I wasn’t so sure about balsamic vinegar and wanted to control the amount - but it turns out the dressing was superb.
Roast me if this isn’t what I say it is.
As an aside. I do a lot of beets. I like them. Go ahead and sue me. I filter the red water used to boil them through a coffee filter and put it in the fridge. Add to smoothies or mix with vodka. Gives me a lift. I feel it.
Maybe I should have spoilered this.
Give me another Split
That salad looks yummy, will try it for sure. I may end up vegetarian, not sure I can do vegan with plasma donation twice a week, it’s a body protein drain I don’t think even vegetarianism can keep up with.
For bad guy, when you change your diet to healthy whole food, you will shit yourself silly for a few days getting your body back in normal balance as it should be. You will see your body release some nasty garbage then return to natural formed daily nonstinky poops.
For those of you with dogs an FYI, I make homemade dog food and dog treats. Prior their breath was stinky and teeth with plaques, now clean breath and teeth. They won’t eat manufactured food and treats now, they smell them and make a funny face because it is all garbage. Recipes to follow for each when I make a batch. The food is a soft food and the treats are crunchy.
Hand picked a prime 13 lb brisket to brine into a pastrami. 7 weeks later here we are.
Going on now for a 15 hour smoke to be followed by a beef broth 3 hour steam.
The "Southern Benedict" - Poached Eggs over a biscuit and sausage, smothered in rich Gravy with home fries and caramelized onions. As good as the picture looks, it was even better eating it.