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By Redchaser
#680275
fatman wrote: Tue Aug 22, 2017 9:31 pm
Redchaser wrote: Tue Aug 22, 2017 2:04 pm
fatman wrote: Sat Aug 19, 2017 9:09 pm I'm strictly non-tofu

kinda like Joe with sushi :smile
Next time your down I'm feeding you Tofu Faux Calimari soup.
I don't do calamari, either. It reminds me of chewing on a rubber butthole...

...or a pig rectum
Yes I'm aware of what your gastronomical Kryptonite is..
User avatar
By peetso
#680281
made G's kimchi stew for lunches this week, didn't have the proper pig parts but used anchovies in oil instead, plus some fish sauce at the end to give it some funk.

it was pretty damn tasty . . . especially the tofu. :cool
User avatar
By Da Ax
#680428
fatman wrote: Tue Aug 22, 2017 9:31 pm
Redchaser wrote: Tue Aug 22, 2017 2:04 pm
fatman wrote: Sat Aug 19, 2017 9:09 pm I'm strictly non-tofu

kinda like Joe with sushi :smile
Next time your down I'm feeding you Tofu Faux Calimari soup.
I don't do calamari, either. It reminds me of chewing on a rubber butthole...

...or a pig rectum
This implies that you've chewed on a rubber butthole...or a pig's rectum.
By Honyuk96
#682193
Being Polish and growing up in a heavily Polish community has it's perks. Namely, incredible Polish food is readily available. This is my spin on a pretty standard Polish meal, we calle em Ya Ya rolls.

Here's what you'll need:
Fresh Polish kielbasa, the good stuff from the local market. Johnsonville is not good stuff, so dont even go there.
Beer, some for the cooking, some for the drinking. A bit of water
Sauerkraut, it puts hair on your chest
Poatoes, whatever you fancy.
Egg roll wrappers, i buy the pre made ones cause no one but Joe got time to make that shit homemade
Shredded cheese (optional) i like white cheddar
Sour cream, small tub
Horseradish, again, the stuffs known for growing hair

To get things started, put your kielbasa in a 9x13 glass baking dish. Add i deucer of any old shitty beer. Now add some water until your sausage in submerged about half way. Foil it up and get it in the oven. Bake at 325 for 1 1/2 hrs.
Now get started on your sauerkraut. Get that stuff rinsed well in a collander and transfer it to a mixing bowl. All the spices i add here is totally by eye, but you want brown sugar, fresh cracked black pepper and caraway seed. Mix to combine and get it on the stove. Simmer it low and slow for 1 1/2 hrs, stirring ocassionally.
Potatoes, rinse, peel and get them simmering in water to be prepped for mashing. Do your mashed taters however you like.
When your kielbasa is done, get it diced up fairly small and set aside.
Your sauerkraut is also done now, so get it off the stove and prepare to start assembling.
Fill wrappers first w potatoe, then a bit of sausage and top it w a bit of kraut, or cheese, or both, whatever the hell you like.
Wrap all that goodness up and set aside.
Now make the secret dipping sauce. Take your small tub of sour cream and add your horseradish to it and combine well. The more horseradish, the more bite. I like bite.
Set your dipping sauce in the fridge until it's time to eat.
Get your fry daddy ready to roll. Mine takes forever to heat up, so i always have it prepped to go long before i'm ready.
Fry for about one minute in small batches until done.
Your delicious Ya Ya rolls are done, bust out the dipping sauce and strap on da feedbag.

I have issues inserting photographs w their corresponding dialogue, so i'm just going to dump them and hope it all makes sense. Now put some hair on your chest already.
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User avatar
By pxatim
#682207
So you start with a beautiful pastry full of delicious meat and cabbage and end with a full beer and raw kielbasa... got it
By Honyuk96
#682209
Ha ! Yeah Tim, i'm tech challenged. I have no computer, just an i pad. No idea why my pics seem to load in a random succesion. I thought Raffa would be licking his chops after this, so thanks for that
User avatar
By fatman
#682212
pxatim wrote: Sun Nov 05, 2017 12:11 pm So you start with a beautiful pastry full of delicious meat and cabbage and end with a full beer and raw kielbasa... got it
he's Polish. what did you expect? :wink
User avatar
By Da Ax
#682216
^^^ This
User avatar
By Bigguy
#682677
$1,800 STEAK
Everyone has their own favorite way to prepare the “perfect” steak.
At one point, this was mine, but not any longer.
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It starts with 2” thick center cut tenderloins. Salt and pepper, place on wire rack in refrigerator for 2-24 hours. This dries out the surface helping to create a nice crust.
Pre-heat oven to as hot as it will go, typically 500-550°.
Pre-heat cast iron skillet on stove top, add 1-2 tablespoons of olive oil and cook steaks 90 seconds on each side.
Place skillet in oven and cook for nine minutes.
Remove and rest on plate for 5 minutes.
Deglaze skillet with a good Malbec, add 2-3 tablespoons of butter, salt and pepper. Reduce to about half. Makes a nice sauce. Better if you add Demi-glace’ and a few herbs.

Problem is, it makes a mess in the oven, not to mention potentially setting off nearby smoke alarms.

The last time I cooked this, my wife turned the oven to self-clean. At the end of the cycle I saw a flash of light in the
oven accompanied by by a brief popping noise and an error message on the range. The oven door was locked and the range was inoperable.

The service guy told me it was a burnt-out locking motor. $300 later we discovered that the burnt-out locking motor fried the motherboard, a part no longer available.

$1,500 for a new range and 2-1/2 hours of cutting and grinding the counter top -making an even bigger mess - to fit the new range and we are back in business.

Think I’ll just go to a high-end steakhouse next time...I’ll be money ahead!
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By B.M. Barrelcooker
#683427
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User avatar
By fatman
#683429
I'm afraid to ask, but what's the white shit?
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