Sweet donkey tears for dessert?

Sprinkled with cocaine and served by your mom?

I'm going to order Papa Johns and complain that it's old.

WTF?

:LOL:LMAO

[quote=Sweet Daddy Williams;11262609]WTF?


Same page, read up.

[quote=Buzz;11262635]LMAO

AN ACTUAL ATTACHED PHOTO FROM BUC EYED PEA!?!?! :spock:

What the hell is this world coming too! LMAO

And you missed a whole bunch more just before that one!

Random, but has anyone done the five course high west whiskey dinner at the drum room downtown?

scroll to bottom

http://providence-kc.com/menus/

So, you get all 5 delights for 65?

I guess. Not sure.

Their duck fat fries sound awesome.

Indeed. If you're around when I get to KC this spring, I'll buy us duck fat fries and burgers there.

http://tapatalk.imageshack.com/v2/15...899baaa1d1.jpg

Pan seared salmon with a balsamic blue berry glaze. Watercress salad with gorgonzola cheese and tomatoes. Dressing was 1 part balsamic vinegar and 1 part EVOO, salt and pepper.

Nice, man.

I have a hard time meshing the Inmem that makes this, and the Inmem that puts goldfish crackers in hamburgers. This looks outstanding.

Hahaha


Thank you good sir. I'm pretty sure I'm scarred for life with the goldfish experiment. Check out the benefits of watercress. Great substitute for lettuce.


http://www.huffingtonpost.com/david-...ushpmg00000023

we had crockpot thai peanut chicken with noodles. pretty tasty.

Recipe?

Place 4 chicken breasts (or equivalent thighs) in bottom of crockpot. Cover with 1 chopped red pepper and 1 chopped onion. Mix 1/2cup peanut butter, 1/4cup soy, 1/2cup vegetable broth, juice from 1 lime, and 1/2tbs cumin. Pour over chicken. Cook on low 4 hours. Shred chicken. Serve with rice or noodles (I use ramen noodles), chopped peanuts, cilantro and green onion. I also add some cornstarch at the end to thicken the sauce.

I love how the crockpot theme is picking up on CP

That sounds pretty good. I'll give that a try sometime.

<img src="http://www.beheadingboredom.com/wp-content/uploads/2014/03/what-ive-learned-from-cooking-shows-regular-vs-gourmet.jpg">

I seen that awhile back ago and that's the truth. The one on the left probably cost around $15.99 and the one the right $29.99

It was very good. I added sriracha of course to mine. Very fast and easy too, the only bad part is a 4hr cook time means I have to run by the house at 2pm to plug it in.

I'm going to try the Mississippi roast soon. Crock pots are the way to go.

Huh. Never heard of that and it prompted me to Google it.

I've done it before Sans the butter, aus jus mix and the ranch. Will have to try it sometime.

If you make it before me, you have to tell me how it went.

Okey dokey

That's awesome. Wow, now I'm just hungry!

Alway's found it funny that this is one of the most popular threads on a football forum.

Cheers!

Oh, yeah... I'm having chicken lasagna tonight.

Ha! Ha! You have potato in your name and now you're in here.

Minestrone Soup with a twist. (I added some spinach.) I needed my dark greens. I used the Cannellini beans instead of red kidney. Parmesan cheese on top and crusty bread on the side.

I was craving veggies since last night.

Very nice! Nicely presented but I did wonder if that was blueberry jam on top at first, and wondered if it was for breakfast, before I got to this post. I saw it starting from the last post in here, moving back.

I'm gonna make my Asian salmon at some point and out-do this. :D

I made that in my crockpot a little over a week ago. There's a pic around then in here of it. Only I used rice.

That looks good. I went to a Mediterranean buffet yesterday at this place called Shaharazad Cafe and they had lentil soup. Was the bomb. Only 9 bucks.

Went to the adjoining market and picked up some fresh-made pita bread.

http://i.imgur.com/jtXrxoil.jpg

http://i.imgur.com/cgthzKYl.jpg

I'm going to start calling you "Tim Curry".

There's no curry in that photo.

Chicken shawarma, lamb, chicken kabob, tabouli, hummus, baba ganoush, yellow rice and falafel

We have made that several times.


I eat the hell out of it. It's good

We had beans and ham. Fried potatoes, jalapeño cornbread.



Threw a bone out of a spiral cut ham and the chunk meat from around it in a pot of beans.


I love it

Nice...

That's the kind of food that sticks with you for a while. That's AWESOME!

Right on, I'll make it probably next Thursday. My friend was raving about it the other day.

Thank you

I smell a salmon throw down lol

Help me out. What is crusty bread?

Some ****ing hard-ass bread like this. None of that soft shit.

http://sharemykitchen.com/wp-content...rise-bread.jpg

Oh. I just call that italian bread.

Go to a real-ass bakery. That shit ain't all italian. My personal fave is Prussian Rye.

http://thumbs.dreamstime.com/z/pruss...d-38029258.jpg

You just thought it said pussy.

One of my favorite winter time dishes. Hated it as a kid. I made that last week and crumbled up almost 2 pounds of bacon in with it. OMFG

Yeah. Not happening. Do you know where I live?

Bread with a hard crust on top—not soft...but soft inside. Peasant bread. Plus it a warmed.

Smells fishy don't it?

Italians have crusty bread. Speaking of rye, did you know Julia Child's French bread calls for some rye flour in it. Something about the texture it gives but you can hardly taste it. I still have some of that rye flour in my fridge I used for making French bread I need to use up. Think I'm gonna make a dark rye with it. Use it for sammiches with German cold cuts and cheese.

French, Italian and sourdough are crusty breads. There are many kinds. Usually the crust on a rye bread is chewy.

I didn't put the bread in the pic cause mine was a millet flax bread because I can't eat wheat and it's not as purdy-lookin' but still tasted great warmed in the oven for a nice crust with melted butter. Tho' it is crusty without being warmed too.

Yep. Vertical plating, not horizontal plating.

I make a pretty outstanding crusty bread. Sooooo good.

On a side note, I just bought a baking steel. Supposed to be delivered today, so I'll be upping my pizza and fresh bread game. Very excited.

Awesome! I'd like to do more bread making myself. I got my heavy travel season coming up though. So won't be until after May and then it may be too hot here. We'll see.

BTW, FMB, what is the advantage of baking pizza (dough) on a baking steel as opposed to a stone?

http://youtu.be/YIqVI8DU-Wk


Here's a great video explaining the difference between stone and metal

The steel is really for enthusiasts. But basically, the steel can transfer heat faster, which leads to better browning and better oven spring.

Yap. And I sprung for the big daddy steel. 16x14, 1/2 inch thick, roughly 30 pounds. That sucker is just gonna live in my oven, should help to even out the heat, too, even when not baking directly on it.

I'm getting some black bean chorizo chili today. Will report back.

Classic Cookie is doing 30 days of Chili this month:

http://www.theclassiccookie.com/menu...15Specials.pdf

If you like to do bread, but don't like to deal with the fuss, check out Artisan Bread in 5 Minutes a Day. It's basically a high moisture, no knead dough that lives in the fridge for up to a week. You mix the ingredients and let it ferment in the fridge. I don't care for sourdough much, so I find 3 days to be perfect. But there's enough dough in the basic mix for four 1-pound loaves. You just pull out what you want, shape, let it sit a room temp for a while, and pop it in the oven. Super crusty, very flavorful.

With that much fermentation, you don't get hardly any rise from the yeast. It's all oven spring, so when you shape, you want to handle it as little as possible or you'll work out too many air bubbles in the dough.

I purchased a cheap metal one at Walmart. I see an upgrade in the near future.

Out of curiosity, how did the cheap one work?

To be very honest, it worked great. The crust was thin and crispy. The family really enjoyed it. I think I'll keep using that until it's time for a new one.

Apologies I bought it at Target. Same exact one. Check out the reviews


http://www.target.com/p/airbake-pizz...FQdsfgodaWMA-Q

Ah, OK. I'm not trying to be negative, but that's nothing like a baking steel.

If it works for you, awesome! Glad you like it. (I'm really not trying to sound snide or anything, but realize that may be what it sounds like.)

Oh no it's not, it's just a cheap metal one lol. I works great thoug. I'm sure I'll upgrade though.

So, I'm not into the whole idea of making my food look like it's on the food network. So, without further ado, here is my dinner from last night.

Bone in pork chops seared in my favorite cast iron pan and finished in the oven. Simple seasoning of salt/pepper, garlic, and olive oil.
Wild rice with a bit of chicken broth to season it when I made it
Brussel sprouts roasted in a honey/soy glaze with a bit of red chili flakes on them.

This meal rocked.

You can never go wrong with Brussel sprouts.

;) Wonder who you may be referring to? :D

The cops in the pan look great!

I would that sweet looking cast iron.

Inmem Flay?

and/or me.

Get ready for that throwdown!

Yuck! Tho' some of the recipes I seen in here for them may change my mind, including this one. Until now, I always buried them in a heavy cheese sauce to hide the taste.

Lol!!!!

Right on, I like to see other peoples style of presenting various dishes. It gives me ideas.

You're up next.

My two kids 10 and 12yo destroyed those brussel sprouts. Either honey/soy, or maple syrup and bacon pieces really go well with that little bitterness of the sprouts. we eat em two or three times a week