Close 2, really!
It was a duty to take a pic of that wonderfull Steaks for the F.P.T. .
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Close 2, really!
It was a duty to take a pic of that wonderfull Steaks for the F.P.T. .
A few more sandwiches I made at work:
Cal's Philly Cheese Steak Sub
Cal's Tuna Salad Sub
Keep it danK!
Cal's Philly Cheese Steak Sub
Cal's Tuna Salad Sub
Keep it danK!
I know it isn't food technically but I was so proud of myself for it!
Espresso Napoletano
I don't usually eat breakfast(yea yea I know most important meal, blah blah blah). I usually make 2 percs of espresso and smoke a joint or 2 before starting my day. I have been trying to make an espresso like they do in Napoli, creamy, thick and with a lot of gusto. I thought I would never get it because the water in Napoli is special, filtered through volcanic rock into an underground aquifer that gives it its special alkalinity and properties. This is why the best espresso in Italy is in Napoli(Chalet Ciro, Mergellina). I have a good friend who is a professional barista at one of the best spots in Orange County, CA and he told me to mess around with different portions...so I messed around with different weights of coffee and volumes of water to try and recreate this phenomenon and I have almost got it. I used Kimbo Espresso Napoletano. I tried the regular Kimbo but it came out too watered down. I apologize but I am so proud of myself for almost getting it! Keep it danK everyone!
Espresso Napoletano
I don't usually eat breakfast(yea yea I know most important meal, blah blah blah). I usually make 2 percs of espresso and smoke a joint or 2 before starting my day. I have been trying to make an espresso like they do in Napoli, creamy, thick and with a lot of gusto. I thought I would never get it because the water in Napoli is special, filtered through volcanic rock into an underground aquifer that gives it its special alkalinity and properties. This is why the best espresso in Italy is in Napoli(Chalet Ciro, Mergellina). I have a good friend who is a professional barista at one of the best spots in Orange County, CA and he told me to mess around with different portions...so I messed around with different weights of coffee and volumes of water to try and recreate this phenomenon and I have almost got it. I used Kimbo Espresso Napoletano. I tried the regular Kimbo but it came out too watered down. I apologize but I am so proud of myself for almost getting it! Keep it danK everyone!
Hello everybody,
before some days, Bratwurst in a French style, they are more thin and spicy than the ordinary german Bratwurst. Noodles, with mushroons, dried potatoes, onions, White wine, creme fresh and mustard for dipping.
And yeah, aspargus season is beginning here in North Germany.
Classic, aspargus, potatoes, ham and Sauce hollandaise.
before some days, Bratwurst in a French style, they are more thin and spicy than the ordinary german Bratwurst. Noodles, with mushroons, dried potatoes, onions, White wine, creme fresh and mustard for dipping.
And yeah, aspargus season is beginning here in North Germany.
Classic, aspargus, potatoes, ham and Sauce hollandaise.
Baked Buffalo Hot Wings..."-)
As Good or Better then any Restaurant Wings and much healthier...
Here's the recipe and a few tips...
http://allrecipes.com/recipe/baked-buffalo-wings/
Pat dry the Wings before dusting...
Place on a wire rack so the Wings are not sitting in the drippings...
Refrigerate Wings on Rack for Two Hours before Baking...
I used Bisquick instead of flower...
As Good or Better then any Restaurant Wings and much healthier...
Here's the recipe and a few tips...
http://allrecipes.com/recipe/baked-buffalo-wings/
Pat dry the Wings before dusting...
Place on a wire rack so the Wings are not sitting in the drippings...
Refrigerate Wings on Rack for Two Hours before Baking...
I used Bisquick instead of flower...
So....I make alot of finger foods. Too lazy to wash utensil's? Primal urge to eat with my hands? Fucked if I know.
Mushroom caps stuffed with sausage.
Slices of deli meat...stuffed with...stuff?
Rolled up in the ham we have steamed asparagus, and a thick chunk of cheddar. (using broccoli instead works nicely aswell.)
I call them, ham wallets.
And in the slices of roast beef we have sauteed mushrooms (stems from the stuffed caps) onion, and fresh garlic. Havarti is used to hold it all together.
I call those beef curtains.
As an added bonus I use the juices from the cooked mushrooms n' sausage as a type of jus to dip the wallets n' curtains in.
Rollem' up, oven for 5 min @ 350 and your golden.
Mushroom caps stuffed with sausage.
Slices of deli meat...stuffed with...stuff?
Rolled up in the ham we have steamed asparagus, and a thick chunk of cheddar. (using broccoli instead works nicely aswell.)
I call them, ham wallets.
And in the slices of roast beef we have sauteed mushrooms (stems from the stuffed caps) onion, and fresh garlic. Havarti is used to hold it all together.
I call those beef curtains.
As an added bonus I use the juices from the cooked mushrooms n' sausage as a type of jus to dip the wallets n' curtains in.
Rollem' up, oven for 5 min @ 350 and your golden.
Thumps up 5th, it looks delicious! Fingerfood means fingerfood,...
