Foodies BS Thread.

I do too... but I don't have any. People seem to always ask for this one, though.. I should take pics. It looks a lot like this when it's done (sans brat chunks or jalepeno bits):

 

Crispy edges, nice browning on top... it's damn good and doesn't require a roux, which if improperly made can make the whole thing pasty or heavy. This gets its mojo from a ton of CHEESE!

 

We haven't made mac and cheese for probably a year.

 

Dude, you oughta give this one a try... it's crazy easy and tasty as hell. Like I said, I like it even better on the 2nd, 3rd, 4th, and 5th day. It reheats in the micro great.

 

We have done it a lot, just not in a long time! I have 2 packs of beer brats in the freezer..

 

Perfect. I found that the 14-16 oz package size of brats sliced about 3/8 inch thick is the right amount, doesn't get it TOO meat heavy. Also, the jalapenos lose a lot of their kick in the baking process, so if it sounds like a lot, it isn't.

 

Sweet. I'm gonna try that mac and cheese. Sounds easy without the béchamel sauce. Nice

 

What's "onion cheddar?"

Honestly have never heard of it before. Cheddar with ooonyoooons? Grilled? Raw? Wtf.

 

I just texted woman with the news.. maybe I'll fire up my grill this evening and celebrate witchu.

 

I has teh foods

 

Headed to get propane.

 

1 lb 90/10.
Salt, pepper, onion powder, garlic powder, Cajun seasoning.
Grilled on propane and topped with Tillamook sharp cheddar.
Thick slice of red onion.
Half an avocado, smashed.
2 strips of bacon, Pygmy style.
Mayo, mustard, ketchup.

Also grilled 2 yellow squash and a zucchini with the same seasonings.

Coors Light to chase down the freedom.

 

Deli counter minimum? Wtf.

Never. I usually order two 1/8" slices since it's easy, but I had a third of an 8 oz brick at home that I used. It was on sale last week so I bought 2 lbs of cheese.

I don't think we have an Alberton's here anymore.

 

Shenanigans.

 

There's only a couple stores here that sell singles. It's a rip off, but eh.

I don't try much outside my usuals (normal for me.. I've gotten the same deli sandwich, from the same deli, for almost 4 years).

 

Rocky chicken halves.
Same seasoning as the burger (it's kind of what I do..)
Sweet Baby Ray's BBQ sauce.
Grill.

Skin side down to get crunchy somewhere around 500 degrees. Flipped it over to apply some sauce. Then dropped to medium heat on all 3 burners and it sat around 425 until I shut it down.

Not a fan of chicken halves, but these came out super moist, puddle of liquid in our plates and so damn good. Definitely satisfied.

Sides were grilled zucchini leftover from last night and some kale salad.

 

killing me

 

Teal (a small duck, harvested by me) breast, skin on, brined, seared to rare in the drippings from homemade bacon (that I made), sliced and served straight up as an app tonight. I don't usually garnish, so apologies for the simple presentation. Intensely flavorful.