Foodies BS Thread.

Meh, fair. My dinner tonight is leftover burgers I think, so I can't judge. But I AM going to get a horchata at the burrito joint down the road this afternoon

We named our dog Pepper, because it fit. She's really grown into it too.

I always thought "yeah, I want to name a dog waffles, that'd be funny! Then pancakes, go through all the breakfast foods!" then as you work down the line, you land on "Cheese omelette", as a retired 75 year old man in Florida - and one day, the dog gets out, and you're a 75 year old man, in slippers and shorts running around the neighborhood yelling "COME HERE CHEESE OMELETTE! WHERE ARE YOU!?! OMELETTE! BAD OMELETTE! COME HERE!"



PS Dog Tax

 

My wife wanted to name our Corgi "Crumpet" from a line in the TV show The Blandings. We talked her into Fritter, instead. She's absolutely a Fritter.

 

I've never seen taht version.. I've always used a recipe from like 2014 where is was just adding a few of the peppers. I once made chicken thighs this way - boneless skinless ones and wrapped each thigh around a pepperoncini. That's where I got the idea to use the spicy ranch and chicken gravy

forgive my 2015 photo quality

 

It’s delicious! You definitely need to try it!

 

Lobster Thermidor

 

https://www.allrecipes.com/recipe/260697/mississippi-pot-roast/

For someone who isn't a fan of vinegar, that was a kick of brine/vinegar when I made it.

I've done other shredded beef (and porks) since and before, just wasn't a fan of the brine - so might have to try it with your variation.

 

You had me at "Jar of pepperoncinis".

 

I used to sit down with a jar of pepperoncinis and a few beers and watch a ballgame...then my stomach turned 40.

My stomach: "are you mad at me?"

 

Shrimp pad thai.

 

I was maybe 15 and we didn't have much in the house and I was athletic. I had chocolate and orange juice, can't remember the context of the chocolate. I mentioned it to my parents and they had to explain to me acids in foods and acid reflux. Apparently we're susceptible to it. nowadays i just have to be "careful". When I make red sauce, don't eat JUST that for 4 days in a row. Etc.

My parents were zantac fiends - i hate any and all meds so I adapt to avoid it. I am taking allergy meds because F that, and a multivitamin. If a doctor ever tells me i need meds for sugar/blood pressure/whatever - that's the end of the line. I'm eating chicken and broccoli from there on out.

Weather's good but I was in the driveway all day today and tomorrow I'll be doing a 5k - wanted to run the smoker. Might be able to do sausages and some pork loin or something tomorrow in the afternoon.

Sauce? I made one with tamarinds before and it was phenomenal - but the cost benefit wasn't there. What a pain to make. I'll gladly pay for the grocery store bottle of sauce after that.

 

Store bought sauce. Cooking Asian food isn't really my wheelhouse, so I'm not screwing with that!

 

Chicken mushroom alfredo with fresh fettuccine..

 

Ribeye, pommes purée, and Tempranillo bordelaise.

 

Found this recipe looking for something to do with pork chops that were like $0.49/Lb...

Made these for dinner tonight...A+
This old man is hilarious. His son wanted to archive all the family recipes this guy was taught form HIS grandmother in Italy...
So he filmed him cooking and then put it on youtube and then covid hit and this stuff went platinum...
https://www.youtube.com/watch?v=rVmmKzY4Q3c
Just added some green peppers...

 

That's always my go to item when someone says a restaurant is amazing. I say "How's the Lobster Thermidor"
Of course nobody has ever heard of it. I've never had it but if I actually see it on a menu I'm game.

 

StockPhoto.jpg
Excellent photo

 

Buttermilk Fried chicken (used deep fryer)
Candied sweet potato mash
Steamed Spinach

Buttermilk biscuits (I used too much butter so they ended up a little flat)

oh yeah, all gluten free.

 

It’s severely underrated, but it does take some effort. I’m pleasantly surprised if I see it on the menu and I rarely get it if I’m not closer to the coast

Ha! Thanks, ye ole trusty iPhone

 

Looks great! Baking powder in the biscuits?

 

I do that with chicken parmesan. Whenever I have a new restaurant to try that's going to potentially be a repeat, first up is the chick parm.