*pepperoni pizza bread w/ provel cheese*
italian bread brushed with garlic butter - topped with Imo's provel cheese and hot n spicy pepperoni's - throw in the oven for a a few minutes at 450
Printable View
*pepperoni pizza bread w/ provel cheese*
italian bread brushed with garlic butter - topped with Imo's provel cheese and hot n spicy pepperoni's - throw in the oven for a a few minutes at 450
Quote:
Originally Posted by WillieMcFML
*pepperoni pizza bread w/ provel cheese*
italian bread brushed with garlic butter - topped with Imo's provel cheese and hot n spicy pepperoni's - throw in the oven for a a few minutes at 450
looks like it'd be an alright snack, don't think this would be my dinner.
hey ron, was just curious what was your favorite thing to cook?
walter's jewish deli thread ( http://pokerfraudalert.com/forum/sho...-delicatessens ) made me hella hungry, luckily i had some braunschweiger in the fridge
braunschweiger isn't something i eat a lot, it's kind of one of those foods i have weird cravings for every now and then
braunschweiger - saltines - mayo (spicy hot mustard would work too, but didn't have any on hand, unfortunately)
jalapeno cheddar beer bread
Was gonna post this a few weeks back but it skipped my mind.
Ingredients
4 to 5 limes
1 tsp of garlic powder
1 1\2 tsp of kosher salt ( Sea salt will work too. Table salt will not. )
1 1/2 tsp of honey
1 can of Chipotle chile in Adobo sauce
1 or 2 pork loins
Begin by squeezing the limes and collecting the juice. Once done add the zest of 1 lime into the lime juice. Then add the salt, honey, and the garlic powder to the lime juice. Shake to combine.
Take 3 tbls of the brine and store it for later. Add 3 of the chopped Chipotle chili's into the brine and shake to combine. The brine is ready and all you need to do now is add the pork loin and let it sit in the fridge overnight.
Have the grill hot when you're ready to cook. Place the loin in the middle of the grill and close the lid. Every 2 mins, open the lid and rotate the loin. Repeat this until ~ 20 mins is up or the loin has reached a internal temp of 151 F. A digital thermometer is recommended.
Once the you hit the right temp, remove the loin from the grill and place it into a tin foil "pouch".
http://i.imgur.com/10yak.jpg
Now pour the 3 tbls of brine you saved over the loin and fold the tin foil to create a seal.
http://i.imgur.com/DBEvK.jpg
Let it sit for 6 mins. Puncture the tin foil pouch and collect the liquid.
http://i.imgur.com/gCZBp.jpg
Once ready just cut and enjoy. You can brush some of the cooked liquid onto the meat for more flavor.
http://i.imgur.com/9xKCC.jpg
i'm so glad we've moved past potato surprise
nice job rbc
Thanks Willie
Looks tasty as hell combover
I'm a terrible cook, I need to step my game up. I basically just eat in restaurants or get take out at places and try to eat it in a way that it becomes 2 meals like dinner/lunch the next day but even then it's still expensive.
Couple of things.Quote:
Originally Posted by RichardBrodiesCombover.
I'll bet that was delicious.
You're the first person to use the word zest on this forum, congrats on that.
The more I look at that picture the more I imagine
it's the calf of a man pulled from a three alarm fire.
GOOD MORNING ALL, RARE MORNING OFF. HAVING A NESCAFE INSTANT COFFEE (i know weird addiction) AND SUPER MOIST CAKE MY DAUGHTER MADE YESTERDAY
wtf pic is side ways
http://i1112.photobucket.com/albums/...757B408DB4.jpg
Tuna Miracle Whip Surprise
:lol
tuna straight out of the can with a glob of mayo still looks 100x better than mike's potato abortion
Super Moist Apple Pie
http://img31.imageshack.us/img31/615...1203002341.jpg
mike would fuck the shit out of that pie
Put a bear head on it and he would two pump and dump in it.Quote:
Originally Posted by WillieMcFML
I made this last night but didn't take any pics. I never knew that apples and sauerkraut went together this well. It's definitely getting put in my monthly dinner rotation.
http://www.food.com/recipe/smoked-sa...erkraut-323581
1 lb smoked sausage (cut in 4-inch lengths)
1 teaspoon olive oil
1 medium onion (cut in wedges)
1 (16 ounce) can sauerkraut
1 cup apple (cored and sliced)
1 cup apple juice
4 red potatoes (cubed)
1/2 cup brown sugar
salt and pepper
Directions:
1
In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes.
2
Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down.
3
If kraut still has a sour taste, add more brown sugar to suit your taste.
U can also make pork loin something like this. Im about to invade this thread and ruin u fools.Quote:
Originally Posted by shortbuspoker
I've smoke pork loin stuffed with granny smith apples and brown sugar before and it is definitely the tits.Quote:
Originally Posted by badguy23
Fattoush salad tawook sandwich and pita
Shout out to gare
http://i.imgur.com/zp1R7.jpg
drop chicken in water let it soak, pour wheat flour in bowl and mix in some kosher salt, montreal seasoning and camp mix seasoning
Piece by piece take chicken from bowl of water and squeeze the breading on tight.
Meanwhile heat olive oil in pan, drop checen in after breaded for 3-4 minutes and your done
sweet potato fries (not shown) BAKE FOR 20 MINS
Decided to take a chance and give Marty's recommendation of Stouffers Mac and Cheese a try. Normally Trader Joes Mac and Cheese is my go to. However that shopping center is an absolute hassle during the holidays. TJs mac is 1.99 and is almost restaurant quality and Stouffers is 3.99. TR to follow after the fucking thing is done in the microwave.
I feel like I am eating the Pacific Ocean. A wee on the salty side.
Next time, try brining the chicken in the liquid from a jar of pickles for a couple of hours. Freaking awesome.Quote:
Originally Posted by chinamaniac
Speaking of that, has anyone here done much pickling from home? I've only ever eaten standard stuff like pickled cucumbers, eggs, banana peppers, and maybe a few other things. It seems like it would be cool to try other vegetables like tomatoes or bell peppers.
Blimpie subs had pickled peppers as a topping, best part of the sandwich imo.Quote:
Originally Posted by SrslySirius
http://www.youtube.com/watch?v=oo5-74dWGS0
always thought blimpies and tubbys were a michigan thingQuote:
Originally Posted by 4DragonsBlimpie subs had pickled peppers as a topping, best part of the sandwich imo.Quote:
Originally Posted by SrslySirius
ate hella blimpie in miami son.Quote:
Originally Posted by lewfatheralways thought blimpies and tubbys were a michigan thingQuote:
Originally Posted by 4Dragons
i can't even think of a blimpies location
tubbys so vicious though
Think they folded around here.Quote:
Originally Posted by lewfather
http://i1112.photobucket.com/albums/...o/Weiss3-1.jpgQuote:
Originally Posted by JUSTIFIEDhomicide
hofQuote:
Originally Posted by limitleshttp://i1112.photobucket.com/albums/...o/Weiss3-1.jpgQuote:
Originally Posted by JUSTIFIEDhomicide
I should have taken photos this morning, but I woke up and made scrambled eggs with the following:
oil in pan
cut up 1 Andoullie Sausage into small portions
4-6oz of cubed Krakus boiled ham
half a white onion
One large white mushroom
One large Portobello mushroom
pieces of fresh broccoli
cook in the pan for 5 minutes so the sausage is nicely cooked
add in some chopped parsley and chopped cilantro
one dash of Sriracha in the pan
salt/pepper/white pepper
add egg whites
scramble until no liquid in the pan
turn off heat, and add shreaded colby cheese to the top of the eggs
add slices of avocado to plate
orgasm
:cosbyQuote:
Originally Posted by chinamaniac
*sigh*
:cosby:cosby:cosby:cosby:cosby:cosby:cosby:cosby:c osby:cosby:cosby:cosby:cosby:cosby:cosby
Should be shopped in front of one of Druff's relatives faces.Quote:
Originally Posted by JUSTIFIEDhomicide
Mike, you have lost all right to criticize any posts in this thread, ever. Frankly, I think you should banned from posting in it. Michael too.
The blimpies in Pittsburgh were in the BP gas stations. They r gone now taken over by subway..Quote:
Originally Posted by lewfather
Quote:
Originally Posted by 4DragonsShould be shopped in front of one of Druff's relatives faces.Quote:
Originally Posted by JUSTIFIEDhomicide
lol
That looks delicious, Weiss.
Quote:
Originally Posted by 4Dragons
They still do here.