SpongeBob*24
Verified Military
I never heard of these guys.................pretty legit....
The interwebs are awesome!!!!!:blkeye:
The interwebs are awesome!!!!!:blkeye:
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FOOD THREAD 1
- Thread starter pardus
- Start date
epic fail... huge huge breach of chefliness... this is not a video thread, unless you are filming yourself cooking something awesome.
Chris16
Member
Bah... pardus said that... we're dealing with reality...
sarcasm fail... jeez... thin skinned... I expected a good retort....:wall:Chris16
Member
I've seen what happens when people retort to you, I'm not not going down that path.Bah... pardus said that... we're dealing with reality...
No balls..... 
:-"
:-"
I've seen what happens when people retort to you, I'm not not going down that path.
Oh... so now you're calling me a retort? Damn... that's cold.:wall:
LibraryLady
Verified Military
- Joined
- Sep 7, 2006
- Messages
- 5,072
I've seen what happens when people retort to you, I'm not not going down that path.
Dude... (in keeping with the theme of this thread) - you dun gone got your self in da kitchen... let's see if you can handle the heat!
LL
LibraryLady
Verified Military
- Joined
- Sep 7, 2006
- Messages
- 5,072
I made another brisket on Wednesday evening... it was pretty damn good.
the only bummer... I had to start marinating it on Monday morning... which means I had to smell it for 3 days before chowing on it.
the only bummer... I had to start marinating it on Monday morning... which means I had to smell it for 3 days before chowing on it.
Those Mods are such douches :-"
I did not make this but I am tearing up stuffed cherry peppers. Stuffed with proscioutto and sharp provolone. Fucking banging. Funny thing is...I hated Italian food before I met Kim and then Kim turned me on to all kinds of good stuff. Homemade gravy. NOMNOMNOM. In Philly, we have DiBruno Brothers. It is an Italian deli / cheese and pasta place in the heart of South Philly (Italian Market). Kim and I went there a lot but I will never go there again w/o Kim.
F.M.
F.M.
LibraryLady
Verified Military
- Joined
- Sep 7, 2006
- Messages
- 5,072
Agreed.
LL
Stop depriving yourself, she'd kick your ass for this.
Use the food as a way of keeping her memory stronger. Even if you become fatter.
FATTER! What are you trying to say brother? I am fat cause my mom said I am big boned...:wall:
F.M.
Been too busy with end of Summer fun to do a lot of cooking except I made some "sea turtle eggs for a faculty luncheon last week (I'll post those later). Today decided to break out the BGE again and do up a stuffed pork lion. My Sous-chef (Mrs Parallel) prepared it so quickly that there are no pics of the prep but it was rather simple anyways.
Pork loin stuffed with sliced apples and brown sugar, rubbed with Dizzy Pig Raging River spice rub.
Then onto the Big Green Egg at 350° indirect with a handful of apple wood providing smoke.
Pulled at 140° internal temp and allowed to rest for five minutes.
Next time we're going to used dehydrated apple slices as the moisture from the fresh apple slices made the brown sugar turn to syrup. It wasn't bad, it just wasn't the desired outcome which was to be a sweet, chunky homemade applesauce in the middle of juicy, slightly maple flavored and spicy pork. It still tasted very good, but I was looking for some bubbly caramelized brown sugar that never happened.
A
Pork loin stuffed with sliced apples and brown sugar, rubbed with Dizzy Pig Raging River spice rub.
Then onto the Big Green Egg at 350° indirect with a handful of apple wood providing smoke.
Pulled at 140° internal temp and allowed to rest for five minutes.
Next time we're going to used dehydrated apple slices as the moisture from the fresh apple slices made the brown sugar turn to syrup. It wasn't bad, it just wasn't the desired outcome which was to be a sweet, chunky homemade applesauce in the middle of juicy, slightly maple flavored and spicy pork. It still tasted very good, but I was looking for some bubbly caramelized brown sugar that never happened.
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