Foodies BS Thread.

i have chicken and salad for lunch

 

dahhhh i didnt think anything of it!! LOL ><

 

Haha jk.

 

Pastrami? ^^

 

Awesome!! Great combo!!

 

Personally once I freeze something and thaw it out I dont like to refreeze it again but thats just me.

 

Yeah so your not out to much money. I use vacuum sealed bags and put like 2 or 3 breasts in a bag and freeze them individually.

 

i dont like freezing and thawing and refreezing..

to fix that, i bought some ziplocks... 2 chicken boobies per zip lock cook one for dinner and one for lunch at work. every morning i bring out a ziplock to thaw in the fridge. and the cycle repeats

 

Make chicken fingers............

 

You can re-freeze after cooking. Like you said, you don't want to re-freeze after thawing. Be sure it is as close to vaccuum sealed as you can get to avoid and frosting.

 

We save a *ton* of money by buying bulk at Costco, Sams, Bjs, what have you.

Buy 10 pounds of chicken boobies, break down into 2 or 4 per ziplock baggie, label and freeze. When I cook for just me and the mrs, I take out one baggie, thaw and cook.

Same with leg quarters, drumsticks, steaks of every flavor....we buy 5-25 pounds of everything and get it cheap, and break it down ourselves. I don't pay more than $7 a pound for top-notch ribeye or strips, and no more than $8 or $9 for t-bone/porterhouse.

Around here, good ribeyes are 11-14 a pound and porters are 13-17, if you buy them singly.

 

been out for a while due to a nasty allergy rash. that pasta Teton posted looks FLIPPING GOOOOOOOOOOODDDDDDDDDDDDDD

 

I need to stay out of this thread, makes me hungry But finally home again to make my gf some more food anyone ever make pasta noodles from scratch? Im thinking of making some chicken alfredo.

 

Making home made pasta isnt bad if you have the tools. Of course pasta makers make everything easier but even if you have a hand crank pasta style press it does make the actual process easier.

 

Generally only make homemade pasta for special stuff, like raviolis and such.

The stuff available in stores (especially the wheat stuff nowadays) is pretty damn good and fairly easy to make, plus cheap.

 

Nothing like fresh pasta

 

here goes my contribution

White Castle hamburgers (took out the cheese since I can't have it), put in some shiitake mushrooms, chives (shrooms and chives fried in a little olive oil and Worcester sauce), lettuce, tomato, and some Grey Poupon mustard

 

Looks good, can't knock mushroom burgers. I marinate them in olive oil and balsamic, they taste just like steak after I am done grilling them. Good job presenting them, they look awesome.