I know you do, it's cool, doesn't bother me a bit. You know a friend when they give you crap, just to give you crap.

;)

That's how my wife makes them and they are awesome. She's making them for Sunday. Pics will be posted.

I made my shredded beef today in my slow cooker for enchiladas. Pics will be posted.

I went to Wisconsin one time to audit a store. So we always asked where to eat. They recommended this rib joint. GREAT! I love ribs.

So I go there and drop like $40 on ribs cooked in a shitty ass oven covered in ****ing Apple jelly. It was the most irresponsible waste of ribs I've ever eaten in the entirety of my life. It was criminal.

They did have kick ass cheese curds though.

The only thing that excites me about tomorrows game is the food. The beginnings of my cochinita pibil.

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Lunch.

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I love pibil. I make a pretty good low carb version.

Man. That looks good. Post pics of the final product.

For lunch I grilled hamburgers and bratwursts. On the burgers I used some shitty Cabela's rub and put on gates on the end. Brats were just Johnsonville beer brats. But I put gates on it, and it was far better than I anticipated.

It was all ugly so I didn't grab a pic.

Dayum that looks good

I gained a pound just looking at it

I might have to make those meatballs soon

Doing a meatball pizza tomorrow for the game. I've had the dough fermenting in the fridge since Thursday.

Not when I'm making them, nothing is spared in my crab rangoon.

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Homemade Chile Verde for tonight's UFC fights

I say that cause they look hard to make and I always burn myself when deep frying....due to splatters. So it's easy for me to use take out for crab rangoon—which I love. Take a pic and show your handiwork and recipe....I'm still game.

J.H.C. that is a shit load of food. It's just you and the wife right?

My old flip phone takes the worst pictures of all time, and even if it didnt... I'm too much of a tech dummy to know how to do it, keep forgetting to have one of the kids show me how.

But there is no hard and fast recipe, I just make sure I have all the right ingredients and eyeball it from there...

soft cream cheese
real or fake crab
scallions
fresh ginger
sesame oil
egg roll wraps

And some sweet n sour sauce on the side.

Daaaaaaamn, homie. I'm looking you up when I travel.

No it's for a bunch of my friends. We are doing a Mexican theme dinner tonight. Homemade tamales tonight as well.

ROFL

I'm making Cheater's Chili for the game. I use substitutions, stir quickly so no one notices them, including my underinflated kidney beans, tuck it into the oven quickly and voila! Cheater's Chili. I'll post a video.

Are you talking those frozen meatballs in grape jelly and chili sauce on a toothpick? Seems any SB I have ever been to serves those. I take a bite to see if its the meatball to beat all meatballs but always disappointment and head for the chips.

My god I wish I had a friend

A friend who made Chile Verde

I want to rub my face neck and chest on that platter

After lubing up w grape smuckers

They're not frozen. Using ground beef, onion and seasonings. Yes we are putting them in grape jelly and chili sauce in a slow cooker

Then will probably be amazing the parties I have been to they always use those frozen things. I have not had a frozen meatball that wasn't garbage. I bought a bag of the Johnsonville thinking they would be ok. Nope still garbage.

I'll post pics tomorrow. They're nothing fancy, but still very good.

We're doing a Mexican theme for the game tomorrow. Enchiladas, taco station, taquitos, and flautas. Rotel dip, hummus, ranch, hot link pigs in a blanket, and finally handmade chicken wings. There's 3 of us. ROFL

How did you make the chickens?

Sat on an egg for a good while.

I'm also having a Mexican Super Bowl. For me, that means I'm too lazy to cook. Enter Mazzio's delivery.

Prepped for the pit.

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:LOL::LOL::LOL::LOL::LOL::LOL::LOL::LOL::LOL:

How do you prep the banana leaves? Did you fry the side that touches the meat?

Just curious, I've not used banana leaf before but I heard you quick fry it or something

I just steam them to make them more pliable and coat the side that touches the meat with pork fat. I'm not familiar with the fry technique.

Gonna try not to **** up three racks of baby back ribs on my Bradley Smoker like last time. :facepalm:

Not a good sign right now though. Smoker was up and running to 250. Put in my three racks of ribs as quickly as possible to not let heat out. 45 minutes later it's still running 160 degrees even though it's on Max high heat. It's producing nice smoke though. This thing can't heat up worth a shit with food in it. It's 55 degrees outside and humid from the rain so maybe that's the issue today?

**** WORD.

I feel you, it's snowing here and I've already dumped 2 full chimneys of charcoal in my rig to keep it at 250, vents wide open. I may have to finish this in the oven.

Call Bradley. I'd bet your element isn't making enough heat.

I think I might. 2 hours later on max heat and it's rolling at a whopping 200 degrees.

FML

Making wings for the party.

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Damn, broseph. That looks phenomenal.

yum

I gotta unsubscribe from this thread when spring cuts hit.

OMG! Look at all those awesome dishes.

Our SB meal!
 

Shredded Beef Enchiladas. Just refried beans, pico de gallo, avocado slices (but I forgot to put it on plate for the photo), beer. Chocolate chip cookies and pomegranates for dessert (not pictured).

I think you have more money invested in plates than I have in my whole kitchen.

I made chicken fried rice, complete disaster, has to be up there as one of the worst meals I ever cooked. The wife said it was good, I think she was just being nice. The Crab Rangoon and sweet and sour sauce was good.

My first try at homemade Pie unless chef boy yar dee counts.

LMAO

What are those-ribs three ways? Looks awesome. :thumb:

3-ways?

I would say yes, two of them have different sauces and one is dry.

Made this the other night. It's a cured and then SMOKED bone in pork loin chop (hence the pink color) that I did as an entire loin, then just cut them to size. It's about 1.5 inches thick. Along with a sweet tater strings, roasted beat and cauliflower, and a half of a baked tater with sour cream and chives. Eyes were bigger than my stomach for sure.

Very nice.. THAT'S a solid meal!

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A few more photos from yesterday

My Gawd! How much did you spend on food? Meat ain't cheap.

Everybody who showed up brought something. I just brought the ribs and meatballs.

Ah! Potluck. That helps. I should start doing that.

I sat with the kids last night while my wife went to a non-football party with her Filipino and Thai friends. Actually it was a win win for me as I got to spend alone time with the kiddos and make there favorite food. Required 2 pizza,s as my daughter will only eat pepperoni with no additions whatsoever. My son since his sis likes Pepperoni wont touch it and must have a pizza with green pepper and mushrooms. Italian or pork sausage is perfected. I really have not ever made other than box. It turned out well but the crust needs work. I just went with an oyster bread machine dough recipe.

The real prize was the wife made a killing with leftovers from the party she went to. What doesn't get eaten its a tradition I guess with Asians to take home a little of everything that was leftover. There is shrimp and pork pansit, Eggrolls some other tidbits I dont know what they are. And a container of what I had for my lunch today. This below Thai green curry with pork. Never had before this is excellent. That lil Thai lady can cook . I always tell her she need to open restaurant in KC. What she makes is miles better than any I have ate out.

Nice...

Pansit is so so so good.

Anyone here ever tried making their own vinegar? Thinking about trying it with a nice Bordeaux I accidentally forgot about.

What's for dinner? Here's mine... (Part 2)
 

OK folks, this is legit for a super simple veggie side. Dice a zucchini and a yellow squash, season with salt and pepper, sauté medium high heat until it browns a bit. Toss with Parmesan cheese. That is great!

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FYP

Get it? Because the Parmesan cheese?

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Went to lunch around 11 at Lucille's and I'm still full. Not sure what it is, but that place can keep me full all day, just sticks to'ya.

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The ribs covered up the chicken

Maybe its because thats a lot of ****en food :p

What are you all doing this weekend? I've got several projects on tap. Today, I'm making semolina bread. Got the dough rising now.

Also this weekend, I'm starting some beer vinegar. I'm going to let the mother develop naturally so the vinegar is a product of my unique terroir. Making two kinds, one from Shiner Bock and one from Lazy Magnolia's Southern Pecan. Just small batches since this is my first round of vinegar.

Probably tomorrow I'll be making some whole milk mozzarella, so that'll be for pizza Monday. Will probably do a traditional margherita pizza to try to highlight that fresh mozzarella.

And dinner tomorrow will probably be chicken tikka masala.

You CANNOT let a batch of fresh mozz in your house pass by without making this

Mozz, tomato, basil, onion and balsamic. If ought to be on a national flag or something. Maybe etch that recipe in that record that they taped to Voyager 1.

http://www.food.com/recipe/panera-br...a-salad-176451

http://www.mommyniri.com/wp-content/...ad-300x225.jpg

That is ****ing awesome.

Looks good!

The Semolina bread is rising, and I've jarred and covered the beer for the vinegar. It's in a cabinet I never use, and I won't even look at it for four months.

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Some great salmon from Costco. I had to drain some marinade out on the pic to the right. My Michael J Foxes kicked in when I was pouring. Cooking salmon this way is so simple and its amazing. The salmon really absorbs the onion flavor.

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Gonna try this tonight. Quinoa salad. Yes, everything is store bought tonight. I have failed my true cooks out there.

Excuse the ugly counter top. I'll be moving out of this dump soon.

****ing 9 bucks for salad

**** you

Cheap-ass.:p

You're the John Dorsey of food.

i'll pay for a lot of things in life but 9 dollars for salad isn't one of them

Money ain't a thing brah


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What if it was the greatest salad evah?

Bread is done. Brushed with a bit of browned butter.

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