These are just F#$%ing insane - Page 2

smileyman · 05-16-2010, 11:45 AM

How's this for manly? I am going to make a bacon sandwich out of mine...

racedoll · 05-16-2010, 10:13 PM

Quote:

Originally Posted by smileyman

How's this for manly? I am going to make a bacon sandwich out of mine...

Bacon and dark chocolate? Um, no thank you.

And I hope I haven't discouraged anyone by saying these are not manly. You just don't generally hear guys talk about stuff like this.

Avatard · 05-16-2010, 11:01 PM

Sorry, cupcake, but in my house, I'm the cook.

Men have always been the top chefs.

Good food is not exclusive to women, quite the contrary. Perhaps that "make me a sammich" thing went to your head.

racedoll · 05-16-2010, 11:06 PM

Quote:

Originally Posted by Avatard

Sorry, cupcake, but in my house, I'm the cook.

Men have always been the top chefs.

Good food is not exclusive to women, quite the contrary. Perhaps that "make me a sammich" thing went to your head.

Then why the "f" haven't you made me supper yet! I'm STARVING!

Porkchop · 05-16-2010, 11:15 PM

Quote:

Originally Posted by racedoll

Then why the "f" haven't you made me supper yet! I'm STARVING!

Hell yea Av... where is my sammich then??? Preferably a club sammich with dill pickles and honey mustard. Oh, and skip those nasty ass tomatoes....

KTHX

Avatard · 05-16-2010, 11:51 PM

My "specialties" are:

Beef Stroganoff
Chili
Tacos (legit, from scratch...no "kits")
Steak and Potatoes (a zillion ways)
Feijoada (black bean stew)
Fried Pork Chops
Flan pudding
Ropa Vieja
A KILLER Italian Red Sauce
My own Russian dressing
Home-made beef jerky
Cream of Potato soup
...and a lot more.

Sandwiches? Yeah, I go there, but I take it pretty seriously; I'll often whip up a batch of my own mustard, with a little white wine, and some Coleman's powder, and a few other spices...

Give me a flat top, and a spatula, and I can sling hash like there's no tomorrow...outdoor grill? Love it. Make Killer BBQ. How much do I like to cook? I bought myself a Viking stove...

Porkchop · 05-17-2010, 12:08 AM

Quote:

Originally Posted by Avatard

My "specialties" are:

Beef Stroganoff
Chili
Tacos (legit, from scratch...no "kits")
Steak and Potatoes (a zillion ways)
Feijoada (black bean stew)
Fried Pork Chops
Flan pudding
Ropa Vieja
A KILLER Italian Red Sauce
My own Russian dressing
Home-made beef jerky
Cream of Potato soup
...and a lot more.

Sandwiches? Yeah, I go there, but I take it pretty seriously; I'll often whip up a batch of my own mustard, with a little white wine, and some Coleman's powder, and a few other spices...

Give me a flat top, and a spatula, and I can sling hash like there's no tomorrow...outdoor grill? Love it. Make Killer BBQ. How much do I like to cook? I bought myself a Viking stove...

Damn that all sounds good. I'm a feind for some chili. Do you make yours spicey, or beaney, or?

Avatard · 05-17-2010, 01:37 AM

My Chili starts with the help of Caroll Shelby (at double strength, at least) and then I considerably "supercharge" from there with about 7-8 different hot sauces, Hungarian Hot Paprika, and a few different chillies and chili powders, and tomatoes added.

The funny thing is that when you add a bunch of different "hots", the overall aggregate effect is actually a more blunted hot, not the sharp, painful experience you might be envisioning.

I have made it with beans, and without, and I think I prefer it best with few beans, and more beef.

My "secret"? I like to use London Broil, and grind it myself, which results in ridiculously tender, and totally lean meat...which I then supplant with bacon, to "add back" the missing fat, and add a ton of flavor...and "fix" the starchy mouthfeel of the beans (pork fat rules, and is the secret to any good bean dish or stew).

The result is insanely tender, melt-in-your-mouth fucking lava, served with shredded cheddar/jack, and sour cream to keep the fire at a controlled simmer on the tongue.

Homeslice · 05-17-2010, 03:35 AM

Quote:

Originally Posted by racedoll

You guys are sounding pretty gay in this thread. Isn't this something us girls should be talking about, not you manly-men?

On this board, talking about overpriced gourmet cookies is OK, but talking about clothing, something everybody buys, is not

Trip · 05-17-2010, 08:34 AM

Quote:

Originally Posted by Homeslice

On this board, talking about overpriced gourmet cookies is OK, but talking about clothing, something everybody buys, is not

Clothing is ghey, food is serious.

05-16-2010, 11:45 AM	#11
smileyman White Trash Hero Join Date: Mar 2008 Location: NW Arkansas Moto: Buell 1125R Porco Rosso Edition Posts: 4,895	How's this for manly? I am going to make a bacon sandwich out of mine... __________________ Arkriders.com To be the best you must first be willing to risk the worst!

05-16-2010, 11:01 PM	#13
Avatard Crotch Rocket Curmudgeon Join Date: Nov 2008 Location: Here to integrity Moto: Li'l red baby Ninja Posts: 7,482	Sorry, cupcake, but in my house, I'm the cook. Men have always been the top chefs. Good food is not exclusive to women, quite the contrary. Perhaps that "make me a sammich" thing went to your head. __________________ Insert free thought here.

05-16-2010, 11:51 PM	#16
Avatard Crotch Rocket Curmudgeon Join Date: Nov 2008 Location: Here to integrity Moto: Li'l red baby Ninja Posts: 7,482	My "specialties" are: Beef Stroganoff Chili Tacos (legit, from scratch...no "kits") Steak and Potatoes (a zillion ways) Feijoada (black bean stew) Fried Pork Chops Flan pudding Ropa Vieja A KILLER Italian Red Sauce My own Russian dressing Home-made beef jerky Cream of Potato soup ...and a lot more. Sandwiches? Yeah, I go there, but I take it pretty seriously; I'll often whip up a batch of my own mustard, with a little white wine, and some Coleman's powder, and a few other spices... Give me a flat top, and a spatula, and I can sling hash like there's no tomorrow...outdoor grill? Love it. Make Killer BBQ. How much do I like to cook? I bought myself a Viking stove... __________________ Insert free thought here.

05-17-2010, 01:37 AM	#18
Avatard Crotch Rocket Curmudgeon Join Date: Nov 2008 Location: Here to integrity Moto: Li'l red baby Ninja Posts: 7,482	My Chili starts with the help of Caroll Shelby (at double strength, at least) and then I considerably "supercharge" from there with about 7-8 different hot sauces, Hungarian Hot Paprika, and a few different chillies and chili powders, and tomatoes added. The funny thing is that when you add a bunch of different "hots", the overall aggregate effect is actually a more blunted hot, not the sharp, painful experience you might be envisioning. I have made it with beans, and without, and I think I prefer it best with few beans, and more beef. My "secret"? I like to use London Broil, and grind it myself, which results in ridiculously tender, and totally lean meat...which I then supplant with bacon, to "add back" the missing fat, and add a ton of flavor...and "fix" the starchy mouthfeel of the beans (pork fat rules, and is the secret to any good bean dish or stew). The result is insanely tender, melt-in-your-mouth fucking lava, served with shredded cheddar/jack, and sour cream to keep the fire at a controlled simmer on the tongue. __________________ Insert free thought here. Last edited by Avatard; 05-17-2010 at 01:54 AM..