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Foodies BS Thread.

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

Page 356 of 987
  1. Sep 1, 2014 at 11:14 PM
    #7101
    AsianAnts

    #7101
    AsianAnts just an AnT

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    We tried making pho once.....
     
    AsianAnts, Sep 1, 2014
    #7101
  2. Sep 1, 2014 at 11:19 PM
    #7102
    skygear

    #7102
    skygear                    

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    I make it a couple times a year. A few friends own a couple shops and they taught me. I have a ton of basil in the back yard to
     
    skygear, Sep 1, 2014
    #7102
  3. Sep 1, 2014 at 11:21 PM
    #7103
    AsianAnts

    #7103
    AsianAnts just an AnT

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    Care to share ?? :) ours tasted nothing like pho :(
     
    AsianAnts, Sep 1, 2014
    #7103
  4. Sep 2, 2014 at 4:39 AM
    #7104
    skygear

    #7104
    skygear                    

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    Seasonings and cooking it all day are half the battle.
     
    skygear, Sep 2, 2014
    #7104
  5. Sep 2, 2014 at 6:16 AM
    #7105
    DeeKay21

    #7105
    DeeKay21 Lieutenant Dan.

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    I've made it a couple times years ago and it was okay but nothing like the real stuff and never made it since.
     
    DeeKay21, Sep 2, 2014
    #7105
  6. Sep 2, 2014 at 6:43 AM
    #7106
    LUSETACO

    #7106
    LUSETACO Here for the Taco Pron

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    Yes
    Howdy all! :) Everything looks good in here. Haven't posted for a while in here been busy. Here's a few from the last couple weeks.

    [​IMG]

    [​IMG]

    [​IMG]
     
    LUSETACO, Sep 2, 2014
    #7106
  7. Sep 2, 2014 at 7:43 AM
    #7107
    SR52012

    #7107
    SR52012 Well-Known Member

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    3" Procomp lift level kit N-FAB step sides

    So I made ^this the other day... and this thur is the first day of Football... U guys have any ideas for what I could make with this????
     
    SR52012, Sep 2, 2014
    #7107
  8. Sep 2, 2014 at 8:21 AM
    #7108
    LUSETACO

    #7108
    LUSETACO Here for the Taco Pron

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    My go to for leftover chili is just reheating then adding a ton of cheese on top and eating it with tortilla chips.
     
    LUSETACO, Sep 2, 2014
    #7108
  9. Sep 2, 2014 at 8:50 AM
    #7109
    la0d0g

    #7109
    la0d0g Its 4 o’clock somewhere

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    Or chili cheese hotdogs FTMFW!
     
    la0d0g, Sep 2, 2014
    #7109
  10. Sep 2, 2014 at 9:49 AM
    #7110
    SR52012

    #7110
    SR52012 Well-Known Member

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    3" Procomp lift level kit N-FAB step sides

    This is kinda what I was thinking.... but with velveta and making like a queso kinda thing.

    I would do chili cheese dogs... but I was going to make a London broil for dinner.... but I may have to change the menu for thur night... lol
     
    SR52012, Sep 2, 2014
    #7110
  11. Sep 5, 2014 at 8:18 AM
    #7111
    LUSETACO

    #7111
    LUSETACO Here for the Taco Pron

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    Anybody in here? :tumbleweed:

    [​IMG]
     
    LUSETACO, Sep 5, 2014
    #7111
  12. Sep 5, 2014 at 8:30 AM
    #7112
    LUSETACO

    #7112
    LUSETACO Here for the Taco Pron

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    Yeah, she's an Italian. :) Amoroso's roll, salami, pepperoni, ham, provolone, lettuce, tomato, pickles, mayo, hot pepper relish and S+P. :bananadance:
     
    LUSETACO, Sep 5, 2014
    #7112
  13. Sep 5, 2014 at 8:30 AM
    #7113
    dud122

    #7113
    dud122 rabble rabble rabble

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    OME up front, Dakar in the back, Elite front bumper, Warn winch, Tactical rear bumper with tire swing/jerry cans/hi lift, Revenge Fab. sliders, Tundra brakes, Camburg UCA's, Safari Snorkle, FJ TRD wheels, Lights, CB, Switches, skids, LED's... OH MY!

    BAND HOAGIES FTW!!!

    Any time I make a hoagie I try to replicate it as close as possible... italian dressing is key!

    (originally from pittsburgh :cool:)
     
    dud122, Sep 5, 2014
    #7113
  14. Sep 5, 2014 at 8:42 AM
    #7114
    LUSETACO

    #7114
    LUSETACO Here for the Taco Pron

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    No hoagies here. That there is a Ahhtalian Grindahh! You have to say it like this guy.... :D

    http://youtu.be/RbK4cL3QSc0

    Yes, I am from New England, that's what we call them. None of this hoagie stuff. :D
     
    LUSETACO, Sep 5, 2014
    #7114
  15. Sep 5, 2014 at 3:01 PM
    #7115
    Boerseun

    #7115
    Boerseun Well-Known Member

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    Ferdie
    Sarasota, Florida
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    Upgraded 2002 Tacoma to 2018 Tundra
    Some pan seared steak (NY Strip) and sautéd onions Wednesday night.
    photo 11.jpg

    Plated with loaded baked potato, green beans and beet salad (already started digging into the steak to make room on my plate for the rest of the stuff :) )
    photo 12.jpg

    Rib Eye, egg and waffle fries Thursday night.
    photo 13.jpg




    Friday night....don't know yet... but I am ready...:hungry:


    Have a great week-end everyone!
     
    Boerseun, Sep 5, 2014
    #7115
  16. Sep 5, 2014 at 4:28 PM
    #7116
    otis24

    #7116
    otis24 Hard Shell Taco

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    Ribeye is my favorite. It's been a while since I've had one.
     
    otis24, Sep 5, 2014
    #7116
  17. Sep 5, 2014 at 5:00 PM
    #7117
    Polymerhead

    #7117
    Polymerhead Well-Known Member

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    Oh, did someone say ribeye? We grilled these last weekend. That's a full fifth of Maker's next to them for scale.
    77A06551-1FA6-4C13-BD02-82BF6AD1D620_zps_50c60d7b23acf833da10dc3eeb11de305e4ec8da.jpg
     
    Polymerhead, Sep 5, 2014
    #7117
  18. Sep 5, 2014 at 5:04 PM
    #7118
    Boerseun

    #7118
    Boerseun Well-Known Member

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    ^^^ :thumbsup: :drool: ^^^
    Now THAT's some meat there!
     
    Boerseun, Sep 5, 2014
    #7118
  19. Sep 5, 2014 at 8:31 PM
    #7119
    otis24

    #7119
    otis24 Hard Shell Taco

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    Those are some monster steaks. Sexy monster steaks.
     
    otis24, Sep 5, 2014
    #7119
  20. Sep 6, 2014 at 10:43 AM
    #7120
    Polymerhead

    #7120
    Polymerhead Well-Known Member

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    It was a ~9 lb prime rib cut into 4 cowboy (bone-in) ribeyes and frenched. Biggest steak I've eaten in my life.
     
    Polymerhead, Sep 6, 2014
    #7120
Page 356 of 987

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