are those completely from scratch? how'd you make them?Originally Posted by shortbuspoker
I felt like getting in touch with my inner fat boy and made doughnut holes tonight.
are those completely from scratch? how'd you make them?I felt like getting in touch with my inner fat boy and made doughnut holes tonight.
what kind of changes did you make to the bar to make it profitable?I also owned a quarter of an Irish Bar and restaurant in downtown Providence, but we bought that one for a song and a dance with the intention of getting it up and running and profitable and then selling it for a ridic profit, which we did after about 14 months.
edit:
not sure if you opened a bar, or bought a previous fledgling bar and flipped it?
It's a recipe for cream biscuits that I saw on Paula Deen's show. The biscuit dough is 2 cups self rising flour, 1 tablespoon sugar, and 1 1/2 cup heavy whipping cream. Mix it all together then roll out and cut rounds out with a biscuit cutter then quarter the rounds. Then I fry them in canola oil in the fry daddy about 30 seconds on each side.are those completely from scratch? how'd you make them?I felt like getting in touch with my inner fat boy and made doughnut holes tonight.
The glaze is 1/4 cup milk and 2 cups powdered sugar with 1 tablespoon of vanilla extract heated over medium heat until mixed. This batch has those white spots in the glaze because I was afraid that I was going to scald the milk and took it off the heat too early. It didn't get completely mixed. This is basically the same glaze that I use for lemon pound cake except for cake I use water instead of milk and lemon extract instead of vanilla.
We bought a bar called Murphy's that was doing terrible, they had a string of violence that happened there and the owner was looking to relocate and get the hell out of downtown...what kind of changes did you make to the bar to make it profitable?
edit:
not sure if you opened a bar, or bought a previous fledgling bar and flipped it?
It was directly behind the Biltmore hotel on the same street as a black club and a gay club...
We rebranded it, cleaned it up, made it more of a restaurant atmosphere with a bar, then just a straight up bar... it was fun, we had a massive outdoor block party for St. Pattys and made a tiny profit on the restaurant itself...We Branded it Fatty McGees Dublin Pub
I had to get these pics from the LOL myspace page
This is me on St. Pattys day at the bar... (in the green)
I didn't work here at all, I literally only ever ate and drank there and never spent 1 minute doing anything other than counting money and checking books...
We sold it to an Irish Family and I believe it is called Fat Belly's now, or some variation of that name
Made deer stew yesterday. Didn't get a pic while it was fresh but here's a pic of the leftovers I ate for lunch today.
this what this thread is all about, turning leftovers and odds & ends into something super moist
leftover roast from sunday dinner with mother and father mcfml - sliced as thin as possible and bathing in gravy
served open-face on toasted white bread
had some leftover pepper jack that i bought for sandwiches, so i added it to the party
DON'T EVER DOUBT ME
Last edited by WillieMcFML; 11-13-2012 at 01:32 AM.
Kind of a toss-up on which thread, chilis or food porn, but it is a dish so it goes here.
Mexican Flag Chili
Made from stuff I had around the house. Peppers from overflow of friends bountiful garden.
Ground beef
Chili packet - store brand
Red, Yellow and Green Chilis
A couple of Thai peppers
Kidney beans
can of stewed tomatoes
can of diced tomatoes
Cayenne pepper sauce
onion
I went Ragin Cajun
Cheesey chicken etouffee. I tried to take pics while cooking, but the steam made the camera phone pix look like PLOL's <1 megapixel low def cam.
Chicken, celery, onion, green onion, bell pepper, flour, butter, stock, cheese, cream, spices, hot sauce
Served in a paper bowl
Last edited by Faduniak; 11-16-2012 at 01:09 PM.
Pollo asado with hatch chile's.
Breaded atlantic salmon, wild rice and cucumber salad.
Portabella capped ribeye with green beans.
Pork loin with wine reduction and pearl onions.
Always been a fan of food porn. Plenty more to upload later.
that chicken looks outstanding
welcome
Last one was chicken marsala.
There is a joint in tempe (not sure if they have them elsewhere) called the cornish pasty. Filled with hipsters and loud music, but the place is cheap and everything is good and comes in "pasty" form. The royale with cheese is great and so is the Pilgrim (turkey, stuffing, sweet potatoes with red wine gravy and cranberries).
Big fan of hatch's. We get a pretty hot variety here in Az. I wrap them with steak and grill them up. Superb.
Peppered bacon wrapped filet.
Pork ribs. One honey bbq and one dry rubbed with a rosemary concoction.
wow
Big fan of hatch's. We get a pretty hot variety here in Az. I wrap them with steak and grill them up. Superb.
gotta try that
what's the closest to a hatch i can get here in the midwest?
is that like a skirt steak?
Stew is the most underrated dish on the planet. You make a big bucket of it and it lasts for two days. And it's generally healthy. A lot of muther fuckers will say a steak is there favorite meal. Or wings. My vote on a cold night is always a bowl of stew with a wedge of Italian bread.Made deer stew yesterday. Didn't get a pic while it was fresh but here's a pic of the leftovers I ate for lunch today.
Stew is the most underrated dish on the planet. You make a big bucket of it and it lasts for two days. And it's generally healthy. A lot of muther fuckers will say a steak is there favorite meal. Or wings. My vote on a cold night is always a bowl of stew with a wedge of Italian bread.
momma mcfml makes some hof stew
Yes, skirt steak. I believe the original recipe calls for serrano peppers, onions and jack cheese. I do hatch, onions, cilantro and lime juice.wow
Big fan of hatch's. We get a pretty hot variety here in Az. I wrap them with steak and grill them up. Superb.
gotta try that
what's the closest to a hatch i can get here in the midwest?
is that like a skirt steak?
i am 100% going to try that with serrano's
that would be a killer tailgating dish
Holy crap. We've been through some tough times in this thread, but it is BACK on TRACK!
But can we most likely afford? Hm...
You can make serrano steak for 4-5 people with chips and salsa for under $20 or close to that. You wouldn't be able to get 3 large size jumbo jack combos for that. I regularly make filet or ribeye dinners for two under $15. Just watch for what cuts are on sale and produce is always cheap.
Equivalent to hatches are called anaheims - I think they're grown in CA and not Mex. They have them at my grocery store. Serranos are way hotter
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