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Chamba
This is a great thread, there's not a single dish here that I wouldn't love to try...keep em coming!
Thats some good comfort food Bugman
I just love barbequed chicken
I just love barbequed chicken
I just love barbequed chicken
No throw everything in one pot and cook several hours, ah heres the recipe:
http://www.foodnetwork.com/recipes/oxtail-stew-recipe/index.html
real deal cannoli
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toughmudderdave
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toughmudderdave
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SeaMaiden
That was flippin' YUMMAH!!!
StickyHands
Member
dam, this thread is making me real hungry...
I look out the window, and theres a maccy d's there, staring back at me. I look back at this thread, then my empty kitchen, lol
I think i should/need to learn how to cook. Them pictures should come with a caution....After seeing these pics, how can i eat a maccy ds happily? lol
Anyone willing to help me cook something, lol
Great thread...keep em tasty pics coming. cant wait till they invest 'scratch and sniff' monitors.
I look out the window, and theres a maccy d's there, staring back at me. I look back at this thread, then my empty kitchen, lol
I think i should/need to learn how to cook. Them pictures should come with a caution....After seeing these pics, how can i eat a maccy ds happily? lol
Anyone willing to help me cook something, lol
Great thread...keep em tasty pics coming. cant wait till they invest 'scratch and sniff' monitors.
Tweetybird
Member
Tweetybird
Member
Food Porn...
Classic toasted BLT on whole wheat.
pigs in a blanket & oregano/garlic on extra dough.
Classic toasted BLT on whole wheat.
pigs in a blanket & oregano/garlic on extra dough.
I swear I really do BBQ more than just pork
I swear I really do BBQ more than just pork
Couple shoulders getting ready for Sunday dinner
Started these about 7PM, pic was taken about 11:30PM. They'll cook all night and depending on when I drag my ass out of bed in the AM, I'll replenish the fire and finish them between noon and 3. Then its a foil wrap, followed by a towel wrap and into the cooler until a half hour before we're ready to eat and then I'll pull them.
Makes damn tasty left overs and freezes pretty well, but there's nothing like it when you first pull it!
I swear I really do BBQ more than just pork
Couple shoulders getting ready for Sunday dinner
Started these about 7PM, pic was taken about 11:30PM. They'll cook all night and depending on when I drag my ass out of bed in the AM, I'll replenish the fire and finish them between noon and 3. Then its a foil wrap, followed by a towel wrap and into the cooler until a half hour before we're ready to eat and then I'll pull them.
Makes damn tasty left overs and freezes pretty well, but there's nothing like it when you first pull it!
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ask any NYC area stoner, munchie nirvana.
this is one of those foods btw that has WAY more tongue appeal than it does eye appeal, most nyc pizza shops sold these, always sitting on the grill ready to go. perhaps it's the unassuming shape that's so irresistible to bloodshot eyes.
a real light flaky crust w/either a mild or spicy beef filling, gonna order me some come Monday, we have a Mnpls purveyor that carries them.
this is one of those foods btw that has WAY more tongue appeal than it does eye appeal, most nyc pizza shops sold these, always sitting on the grill ready to go. perhaps it's the unassuming shape that's so irresistible to bloodshot eyes.
a real light flaky crust w/either a mild or spicy beef filling, gonna order me some come Monday, we have a Mnpls purveyor that carries them.
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SeaMaiden
I think every culture has a pie, pasty, or similar dish where you have an outer crust with a tasty filling. In Puerto Rico and other Hispanic countries, it's empanadillas or empanadas. I make some wicked good empanadillas, let me see if I have some pix! You can make them sweet or savory, too. My favorite are the most dangerous--empanadillas de guayaba (guava paste). The paste melts while they're frying, so it's pretty deadly to anything it touches if you don't let it cool. I also have made them with a savory vegetable filling, meat, and cheese.
You made the challah from scratch? It looks like a professional loaf. I tried to keep my fresh maters in the cupboard like noyd666 said to do, but some of 'em popped, then molded, it became a real mess.
K, empanadillas de guayaba. Jesus, if I go by the date on the photo, it's been TEN YEARS since I've made empanadillas. <hangs head in shame>
You made the challah from scratch? It looks like a professional loaf. I tried to keep my fresh maters in the cupboard like noyd666 said to do, but some of 'em popped, then molded, it became a real mess.
K, empanadillas de guayaba. Jesus, if I go by the date on the photo, it's been TEN YEARS since I've made empanadillas. <hangs head in shame>
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noyd666
half ripe mators in cupboard to ripen, and keep an eye on them because they will ripen fast, gotcha s. maiden.
Yep, Filipinos have empanadas too...they put meat, raisins, and some other things. Whatever you want, really. Pasties are sooo good!! Go to the U.P. and up to the Keweenaw Peninsula - there you'll find the best pasties, imo.
Here's what's going into tonight's Sunday sauce.
Here's what's going into tonight's Sunday sauce.
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toughmudderdave
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SeaMaiden
That lasagna is gonna make some excellent leftovers, honey. 
<hangs head> Yeah, I put them in the cupboard and left for Thanksgiving weekend, about 4-5 days total.
<hangs head> Yeah, I put them in the cupboard and left for Thanksgiving weekend, about 4-5 days total.
