Diet dr pepper? Your teeth gonna rot

Pot roast, potatoes, carrots and onions with crescent rolls. My wife is going to make me fat!

I quit it in December. I have about one a month now.

No I work in the advertising and its related industries.

And I'm a slum lord too.

LMAO

I have to say the 2.50 campaign is quite effective.

Every day I run by McDonalds all I think is "huh! a DOUBLE cheeseburger AND fries for only 2.50."

Hope they had the vents with the aromas wafting in the air onto the streets to stimulate you subliminally as well. Heh! Heh! Heh! :evil:

Chicken breast drizzled in olive oil, pepper and steak seasoning baked in oven in a ****ed up bread tin over aluminum foil at 425F for 20 minutes a package of microwaveable Uncle Ben's brown rice.

Cilantro-Lime-Cumin Swordfish on the grill. From my Southern Cooking book. One of my favorite. That is butter with grated lime zest, lime juice, finely chopped cilantro with a pinch of cumin on top of the fish. I also rubbed minced fresh garlic and olive oil with salt and pepper on the fish before grilling or adding any of this butter. ( The flavors are great in this butter.)

Then I made grilled artichokes with lemon garlic butter to dip the leaves into.
These were par-boiled first then rubbed with olive oil, lemon, salt and pepper before grilling.

I also made a rice pilaf but it was a disaster so I didn't take a picture of it. :doh!:

Sauvignon blanc wine and/or cold icewater to drink.

We had fresh blackberries, blueberries, and raspberries with cream poured on them for dessert. I didn't. I was full. I was also hot and jumped in the pool instead.

My daughter was here for three of us tonight.

Does missing FMB give you night sweats?

Why do you ask that?

Because you miss FMB? What did you read into that? and what are you wearing? Not that I'm interested in Pat's fans...

He hasn't been gone that long—yet. I don't know where I said that though.

I'm wearing a bathrobe and slippers while I dry off from the pool.

Buzz had a pool.

gonna need pics?

Dude, how you been? missed you buddy...

Sorry to disappoint. It's just a big fuzzy robe and slippers. Nothing exciting and it buries me. Let's get back to cooking.

Missed you too, ole pal.

The season's a while away but it's nice to know we can always check in on each other through this thread.:thumb:

It's a shame what happened to FMB though...

The family and I had some grilled salmon fillets with a side of caesar salad tonight. It was delicious. I hope you and yours were as fortunate.

Delicous Spanish rice:

My rice last night came out like Dirty Rice.

I did rice as well.

Arroz con gandules y cerdo

Rice and beans sofrito with pork.

http://i1290.photobucket.com/albums/...ps7g1sid0k.jpg

This thread should be shutdown. It's time!

Why?

Thankfully this site is well moderated, so that won't happen.

You kiss FMB telling you you're a shitty cook?

Hamburgers and hotdogs along with macaroni salad some kool aid drinks for the kids. Then tomorrow ribs, tri tip & potato salad.

As GloryDayz illustrates that he's still a dipshit.

No it's 300+ pages long! i seem to recall that being an issue.

Thanks pal! Way to take the high road!

It looks like there's ground beef in this dish, or am I mistaken?

Yep, one dish meal.

Chop and saute 1 medium onion and 1 bell pepper in olive oil
Add 1 lb hamburger and brown.

Add 1 cup uncooked rice
1 can diced tomatoes
1 1/2 cup water
1 T butter

and the following to taste (I use a lot of the heat spices):
chili powder
worcestershire sauce
Tabasco sause
thyme
salt and pepper

Bring to boil, turn down to warm, cover and simmer for 20 minutes until water is absorbed.

Thanks for recipe. It looks pretty cheap, quick and tasty. Just what I need to add to the rotation for weeknight dinners.:thumb:

Anyone have a good Gazpacho recipe? Please, just a standard Spanish one without a Mexican touch with the jalapenos. I know how you Mid-Westerners love that stuff.

Been lookin' online and can't decide. I'd like to hear from cdox in particular as he seems like the type that my have something here. Also, FMB and Inmem but they're just not around.

Need for a poolside luncheon I am doing on Wednesday.

He probably thought you were referencing FMB. Don't worry about it.

One of my favorite meals but I substitute the mashers for mac and cheese.

We haven't had it in probably a few years, so it did sound good. The wife made a big thing of mac and cheese last week and after eating for the 4th time I was a little tired of it, otherwise that would been a good choice.

No pics, but I made carnitas tortas the other night.

Did this slow cooker carnitas recipe: http://www.thekitchn.com/recipe-slow...-kitchn-121376

Now carnitas shouldn't be that wet, so after shredding the meat, I put it on a broiler plate and broiled it in the oven for 5 minutes to crisp it up and give it a little "bark."

Went to a local panaderia and bought some bolillos. Made guac to spread on the bread. Made up a mexican slaw with cabbage, green onions, cilantro and lime juice. Then quick pickled some radishes for an extra topping using this recipe: http://cookieandkate.com/2014/spicy-...kled-radishes/.

It was freaking amazing.

Interesting even I had to look up so many words.

My bracciole and veggie flat bread. Bracciole had to be put back on grill as it really wasn't done but I didn't take another pic. It came out with a better char on it.

Fourth of July food. Wings are what I brought to the party.

Sorry I've only made gespacho under the directions of my brother. It was in a 5 gallon bucket, since he was catering the wedding of one of his daughters.

10000 posts is the point pf no return IIRC

Ah.. Just don't want the server to go belly-up...

Holy Cow! I only need it for four. Did you use red pepper or green peppers? Or did you go Mexican and use jalapeños?

Honestly, I don't remember that much about it since my brother was running the show. I checked his cookbook, but alas, he did not include a recipe for gazpacho.

Given your specifications, I would try this recipe:

http://allrecipes.com/recipe/gazpacho/

and adjust to taste to your liking.

Yeah, that's one of the ones I saw. No tomato juice only if I need a bit more liquid. But thanks. I think I found one. I'll test it first.

This one is for Inmem. We made pulled chicken tacos for the 4th of July yesterday. They are easily cooked in the crock pot and something we can't **** up if we are drinking. And usually in the summer it's friends over around 2-3 and dinner around 5-6, so after a few hours we are usually less able to successfully attend to cooking some food and not **** it up. People tend to like it as well and we have a variety of toppings so you can make it how you like.

We also had a real Mexican over yesterday, who just became a US citizen a few months ago. She made the best homemade salsa I have ever had. Made with fresh jalapenos and tamatillos. I'm gonna beg her to share her recipe!

http://i.imgur.com/1VsfePK.jpg?1

Love the plate!

Recipe for Chicken Tacos?

We usually do 4lbs of chicken breast for parties, whole jar of salsa and packet of taco seasoning. Cook on high in 4 hours or low for 8 hours in crock pot. It's that easy.

I want the recipe from Taco Johns. Their chicken soft shells rock.

I used this recipe of yours tonight,. 'Effing AMAZING flavor and tender chicken.
And so easy. I could do other things and not worry for hours. Very nice recipe—a keeper.

It smelled so good, I didn't bother getting my camera set up.

Shit I'm in. Lewdog FTW

Yea it really is amazing that it tastes as good as it does. Super easy too. I'd throw Adobo Chipotle Peppers on mine if my wife didn't hate them. About two of those in there would be an extra layer of flavor.

I am going to start making my own salsa too. It's super easy and I don't know why I haven't been? I've tried so many salsas in the stores that were just bland that I might as well buy the ingredients I want and throw it in a blender myself. Not to mention I grow banana peppers and Sante Fe Grande peppers in the backyard, and those aren't something you find in most salsas! I'll report back on my results when the time comes that I make some.

That was Inmem's recipe he shared on here. :D

I have both chipotle seasoning from Frontier spices and I have adobo chipotle peppers on hand. I don't always use it but I do like it.

Sounds good. I wonder how it would taste with those fruity salsas like peach, mango with red peppers etc.

Most salsas in a jar aren't that good. They taste dead. I've made it before but for ease I buy one here called Jack's that's not jarred but fresh sold in produce. It's really good. Comes in mild, medium and hot.


Really? Is that true? I never saw it.

oxtail and potatoes and asparagus

boooomb.com

Looks gross but it was delicious.

Lemon, Riccota, Parmesan, Chicken, Spinach Pasta.

Recipe was here:

http://www.cookingclassy.com/2015/03...illed-chicken/


I couldn't fined wheat-free linguine so I used spaghetti.

First ever attempt at homemade salsa today. Will report back with pictures and recipe if edible.

First Salsa attempt. No real spicy peppers so it's a mild salsa so I could see the taste before adding some Habanero peppers for next time.

1 1/2 lbs Tomatillos
2 Pasilla Peppers (mild-mod heat, great pepper taste)
2 garlic gloves
1 large white onion
1 1/2 tsp salt
1/2 tsp black pepper
6 banana peppers
2 Sante Fe Grande peppers (mild hot)
Juice from 1-2 limes


Remove husks and rinse tomatillos until no longer sticky. Place Pasilla peppers, tomatillos and garlic whole onto sheet and place 1-2 inches from broiler in oven for 7-8 minutes, turning once. Dice Onion coarsely. Cut tops off banana peppers and Sante Fe Grande peppers and remove seeds. Boil 10 minutes to soften.

Let peppers cool 10-15 minutes after broiling. Cut tops off Pasilla peppers, leave seeds. Peel Garlic. Throw into blender in bunches and pulse blender until desired consistency.

Other options are Serrano peppers, jalapeno peppers or Habanero depending on desired hotness. I threw in the banana peppers and Sante Fe Grande as those I grow myself and they needed to be used. They are usually bigger but the heat we've had (105-110 consistently) caused them to continue to ripen but not grow. You can definitely leave those out.


Banana Peppers and Sante Fe Grande peppers. Smaller size secondary to heat we've had here.
http://i.imgur.com/jWBDdSC.jpg?1
Tomatillos
http://i.imgur.com/Ns1FxOE.jpg?1
Tomatillos with husk off
http://i.imgur.com/ReWZLLh.jpg?1
Pasilla Peppers
http://i.imgur.com/kzDapDz.jpg?1
Items to broil
http://i.imgur.com/hO8JkQt.jpg?1
Pulsed in blender
http://i.imgur.com/qXWtVC0.jpg?1
5 cup yield
http://i.imgur.com/XvDV0XU.jpg?1

Pasilla peppers? Is that another name for poblano peppers?

Those tacos are fap worthy

Holy shit they look awesome

Tacos as erotica! Now that's interesting. I'd rather eat them though. :p

Yes I think. Not sure if same but similar enough. I've heard many grocery stores mislabel these two all the time.

Cajun shrimp pasta tonight.

Yeah, per what I just looked up after that post, they are frequently mislabeled north of Mexico —with the poblano be called a pasilla. A real pasilla is narrower.

Yea it was the only one that looked right. No poblano and labeled passila but I think it's a Pablano anyway.

Leftovers, chicken tetrazzini and hot Italian sausage.

The pic of the cast iron skillet reminds me of FMB. Pour out a little liquor for our dead homie.

I find putting so much shrimp in or any other food and crowding the pan causes it to boil too much rather than grill or fry. Sometimes we are all in a hurry to get it done ASAP. :hmmm:

Got this rocking in the crock pot right now.

Sounds like a personal problem. These shrimp in the cast iron were fried to perfection.

ROFL

Dude's probably posting as a mult as we speak.

These take about 12 minutes in a non-stick skillet with the lid on cooked at medium heat. I can come home, toss it in the pan, get changed, grab a drink, stir it up a little, and it's done. These taste great and so simple! :thumb:

Dude.....that shit is amazing.