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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 122 of 1059
  1. Mar 8, 2012 at 11:11 PM
    #2421
    Warhorseforever

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    Warhorseforever Will The Thrill

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    I got into fast food right after I got my license and about 6 months ago I decided to quit all of that and just eat what I've cooked or something as close to real food as I can get, now the sight of a Big Mac disgusts me.
     
    Warhorseforever, Mar 8, 2012
    #2421
  2. Mar 8, 2012 at 11:14 PM
    #2422
    SteelRain

    #2422
    SteelRain Veteran Redleg

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    :mad:

    I said "for the most part"


    Fresh is so much better..doesn't sit like a rock in your gut.
     
    SteelRain, Mar 8, 2012
    #2422
  3. Mar 8, 2012 at 11:14 PM
    #2423
    Warhorseforever

    #2423
    Warhorseforever Will The Thrill

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    Well I always added bacon for an extra 23 cents. :cool:
     
    Warhorseforever, Mar 8, 2012
    #2423
  4. Mar 8, 2012 at 11:14 PM
    #2424
    SteelRain

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    SteelRain Veteran Redleg

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    Hey...I like salads. :(
     
    SteelRain, Mar 8, 2012
    #2424
  5. Mar 8, 2012 at 11:16 PM
    #2425
    SteelRain

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    SteelRain Veteran Redleg

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    :D
     
    SteelRain, Mar 8, 2012
    #2425
  6. Mar 8, 2012 at 11:18 PM
    #2426
    Warhorseforever

    #2426
    Warhorseforever Will The Thrill

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    I always thought that BK had the best fries closely followed by Wendy's.
     
    Warhorseforever, Mar 8, 2012
    #2426
  7. Mar 8, 2012 at 11:20 PM
    #2427
    SteelRain

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    SteelRain Veteran Redleg

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    Five Guys Cajun Seasoned..
     
    SteelRain, Mar 8, 2012
    #2427
  8. Mar 8, 2012 at 11:36 PM
    #2428
    SteelRain

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    Hmmm....I'll have to try them.
     
    SteelRain, Mar 8, 2012
    #2428
  9. Mar 10, 2012 at 4:00 PM
    #2429
    facemob

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    facemob Well-Known Member

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    Veal Tortolacci and cheese ravioli, with a plumb tomato garlic basil blush

    [​IMG]
     
    facemob, Mar 10, 2012
    #2429
  10. Mar 10, 2012 at 10:01 PM
    #2430
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Looks great Chase!! ^^^
     
    DeeKay21, Mar 10, 2012
    #2430
  11. Mar 11, 2012 at 5:10 AM
    #2431
    toughtaco

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    toughtaco Well-Known Member

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    X2
     
    toughtaco, Mar 11, 2012
    #2431
  12. Mar 11, 2012 at 7:51 AM
    #2432
    facemob

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    facemob Well-Known Member

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    ok, here's a good morning dish. Eggs mignon, poached egg, fillet, bernaise, english muff.

    [​IMG]
     
    facemob, Mar 11, 2012
    #2432
  13. Mar 11, 2012 at 8:13 AM
    #2433
    LUSETACO

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    LUSETACO Here for the Taco Pron

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    Yes
    NICE!!!
     
    LUSETACO, Mar 11, 2012
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  14. Mar 11, 2012 at 11:04 AM
    #2434
    toughtaco

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    toughtaco Well-Known Member

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    Oh dear!!!!!
     
    toughtaco, Mar 11, 2012
    #2434
  15. Mar 11, 2012 at 1:43 PM
    #2435
    SalemCBR

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    SalemCBR Oregon's #2 TW rep

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    IMG_20120311_131541_b553ff15c52328272dfbf8b6a03841ebc7d1401f.jpg
    this is one of 4 omelettes I made this morning. Made a side of potatoes onions mushrooms and bacon. Omelette has motzzerella and Cheddar cheese, chives, garlic, tomatoes, red pepper, broccoli, salsa, sour cream, and a touch of tapatio. ...and topped with alvacodoes.
     
    SalemCBR, Mar 11, 2012
    #2435
  16. Mar 11, 2012 at 2:31 PM
    #2436
    Polymerhead

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    Polymerhead Well-Known Member

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    Hmm, that's tasty I'll bet. Don't know how I feel about adding a bunch of flavors to a fillet, but we'll let it slide. ;)
     
    Polymerhead, Mar 11, 2012
    #2436
  17. Mar 11, 2012 at 5:03 PM
    #2437
    Boerseun

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    Boerseun Well-Known Member

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    Looks good. I'll take two of those, thank you.
     
    Boerseun, Mar 11, 2012
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  18. Mar 11, 2012 at 5:04 PM
    #2438
    Boerseun

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    Boerseun Well-Known Member

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    :thumbsup::thumbsup:
     
    Boerseun, Mar 11, 2012
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  19. Mar 12, 2012 at 4:59 AM
    #2439
    facemob

    #2439
    facemob Well-Known Member

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    I dont want to come across as a dick, but this may help in your next decison making when in the meat isle or at the local butcher.... Filets are basically designed by nature to have flavors added to them. the fat content is super low, and fat adds flavor. Thats why when you go to a restaurant of which offers a filet on the menu, it is usually paired with a sauce, or crusted with horseradish, blue cheese crumbles.... something along those lines. the meat itself is just super tender, but not a ton of flavor on its own.
    Now a cut such as a ribeye or strip which naturally has more marbling then a filet, can hold itsa own in the flavor war, without a sauce. The natural fat content brings a good deal of flavor. Maybe not as "tender" so to say, but it makes up for it in other ways.
    Basically filets are the most over rated , overpriced cut of meat on the market. Go for the ribeye next time. Sorry if that was rude
     
    facemob, Mar 12, 2012
    #2439
  20. Mar 12, 2012 at 5:00 AM
    #2440
    toughtaco

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    toughtaco Well-Known Member

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    ^That looks good...
     
    toughtaco, Mar 12, 2012
    #2440
Page 122 of 1059

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