Stir fry veggies, pork loin, spring macs, sweet and sour sauce. I've used different meats and fish with it too. One time I did shrimp, steak, and chicken with it. :yum:

im gonna need you to make this at zdayz duuuude.

Nice. I usually go with baby back. Might have to try St. Louis soon

Hard to go wrong with either.

Having Liver and onions tonight with rice and brussels sprouts with cheese. Yum Yum.
We never had it at home. I had it in the Air Force. LOL That, mashed potatoes, and SOS.

Dad has always done baby back. I guess you get used to.

Love the smell of liver and onions cooking. But can't stand to eat it. :rofl2:

mr. leingod, no excuses duuuuuude.

What the hell of a Blasphemous thread is this?

Oh I see ...It figures created by Leingod!!!


Do we have enough popcorn in here?:drama:

:rofl2:

:ugh2::ugh2::ugh2::ugh2:

If we stop by that Wally world before zdayz, I can grab a few racks. Madwi and I could sous vide the stuff and let Frank grill it afterwards.

Why would you fuckup beautifully sous vided meat by letting Presto touch it?

You mean Flaccid Penis?




:rofl2:

Yup

Spoiler can do a CPR on any thing in Flaccid stage!

Cause he's the only one who mentioned buying a grill so far for the trip.

Garlic Tuscan Chicken served with fettuccine noodles. Better than a Restaurant WoW https://uploads.tapatalk-cdn.com/201...4e649351b5.jpg


Sent from my iPhone using Tapatalk

If you are at all hungry you can go insane going thru all these posts. :yum::yum:

I have to go eat !

My leftovers was great today. The sauce had a chance to soak into the pasta over night. :yum:

Going to experiment tonight. I plan to par boil potatoes with a little baking soda. Toss in a colander and refrigerate for a little. Then bake them at 450F while heavily coated in beef fat. Hopefully this will result in an extra crispy texture.

Homemade pasta. Semolina flour with thyme and sage thrown in as well. Put through a pasta roller to a number 5 press. Sauce was a puttanesca with more homemade Italian meatballs and the french bread from the other post.

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Next up is the single most amazing thing I have ever made. Also the longest. Pork shoulder that was brined for 12 hours and smoked for a further 12 hours. Brine consisted of a head of crushed garlic, orange juice, salt, msg, 4 limes juiced and zested, 2 lemons juiced and zested. It was then smoked with pecan and mesquite while being basted every 3 hours with the leftover brine.

Made homemade foccacia bread and covered as follow: mustard, pork, cured ham, dill pickles, swiss cheese, mustard.

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Some homemade smash burgers in cast iron and lemon zested broccoli. Sauce was honey bbq, mustard, ketchup and relish.

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That time I spatchcocked a whole chicken. Be sure to break open the skin and stuff a layer of beef fat or butter inbetween that and the meat.

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And some homemade nachos in cast iron. You name it and it was probably in these.

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Dude...................you have to weight about 450 lbs with all that food you make. :icon14:

Close. 180 currently.

Boarshead turkey & ham on flatbread; and Peter Pan crunchy w/Smuckers strawberry jam :yum:

Dude, you gonna turn into a PB&J sandwich!

Can’t do crunchy peanut butter

They were out of the creamy; I get it every now & again...gotta get myself some kinda contraption you guys been posting to cook with.
Something I can turn on & let cook for about 14-15hrs & not worry about burning the house down :ugh2:

Who the heck showed you how to make a PB&j sandwich anyway? That has to be the laziest made pb&j sandwich ever lol.

We gotta have a conversation about cleaning keyboards too I see. :icon17:

Wondered if anyone noticed that :ugh2::icon17:

It is just habit for me to notice. I clean my work keyboards everyday before I sit down and start using them. I also use gloves when servicing any workstations in patient rooms. :icon17:

Crunchy peanut butter is the best ever! :yum:

Get an instapot. You can do all that cooking in a couple hours.

We do a lot of cooking with a slow cooker. Fix it the night before or in the morning. Plug it in to cook. :yum: