smash or pass

[Animal]

Hush puppies

[pork]

its a hush puppy with clams in it

[Whackov]

Car

Velveeta should only be used with rotel.

Spam when I was a kid. I pass on meat in a can now days.

Anchovies - barf.

1 can rotel, 1 box velveeta, and 1 lb of cooked pork sausage. mix and heat.

Velveeta definitely has it uses in various dishes but I would never slice it and eat it stand alone like I would cheese.

[Whackov]

eggs

hard pass

Smash

[Whackov]

Hush puppies

Used to smash but now I pass. Too greasy.

[Whackov]

Velveeta should only be used with rotel.

Spam when I was a kid. I pass on meat in a can now days.

Anchovies - barf.

Same, but my one exception is buffalo chicken dip. The fam always made it with canned chicken and I'll still kill a whole pot

I would eat a stick if it had Buffalo sauce on it.

Hmmm. Considering flying to NJ and rubbing Buffalo sauce on my penis.

[Reservoir Dog]

Velveeta should only be used with rotel.

Spam when I was a kid. I pass on meat in a can now days.

Anchovies - barf.

Same, but my one exception is buffalo chicken dip. The fam always made it with canned chicken and I'll still kill a whole pot

I would eat a stick if it had Buffalo sauce on it.

Hmmm. Considering flying to NJ and rubbing Buffalo sauce on my penis.

Don't forget to boil the meat first.

[pork]

they have buffalo sauce in those little ketchup packages. you could probaly get by with one of those for a long time.

[Whackov]

Velveeta should only be used with rotel.

Spam when I was a kid. I pass on meat in a can now days.

Anchovies - barf.

Same, but my one exception is buffalo chicken dip. The fam always made it with canned chicken and I'll still kill a whole pot

I would eat a stick if it had Buffalo sauce on it.

Hmmm. Considering flying to NJ and rubbing Buffalo sauce on my penis.

Don't forget to boil the meat first.

Hopefully there would be an oven that I could put it in.

[pork]

egg rolls

[Reservoir Dog]

egg rolls

SMASH !!!

[Reservoir Dog]

Souvlaki

[pork]

home made tortilla

[QillerDaemon]

Anybody here ever had bagna cauda?

It is very traditional in our small community.

What is it?

It's a northwest Italian warm sauce made of olive oil, anchovies, and garlic. *Lots* of garlic. It's wonderful stuff if you like those flavors. You dip regional vegetables in it, or use it in various other recipes. There are variations or substitutions of these three basic ingredients if you prefer.

[pork]

fatty brisket or regular. i smash them both

[hawkfan8812]

Anybody here ever had bagna cauda?

It is very traditional in our small community.

What is it?

It is basically an oil/butter bath loaded with anchovy and garlic. You put veggies and meat in it to cook, pull those out and place on a slice of french bread with some white cheese on it.

[pork]

Anybody here ever had bagna cauda?

It is very traditional in our small community.

What is it?

It's a northwest Italian warm sauce made of olive oil, anchovies, and garlic. *Lots* of garlic. It's wonderful stuff if you like those flavors. You dip regional vegetables in it, or use it in various other recipes. There are variations or substitutions of these three basic ingredients if you prefer.

its the stuff my dad made. el paso

[pork]

pasta fagioli...if you know you know

[QillerDaemon]

Souvlaki

Damn, I love Greek food! My second favorite cuisine after Japanese.

[Reservoir Dog]

pasta fagioli...if you know you know

This one begs for a joke.

[Reservoir Dog]

Souvlaki

Damn, I love Greek food! My second favorite cuisine after Japanese.

Gyro / Donair ?

[QillerDaemon]

Anybody here ever had bagna cauda?

It is very traditional in our small community.

What is it?

It's a northwest Italian warm sauce made of olive oil, anchovies, and garlic. *Lots* of garlic. It's wonderful stuff if you like those flavors. You dip regional vegetables in it, or use it in various other recipes. There are variations or substitutions of these three basic ingredients if you prefer.

its the stuff my dad made. el paso

No, there is a real difference. Aglio e olio is basically that: garlic and olive oil into a thin sauce, often with Parmigiano and red pepper flakes and parsley mixed in. Bagna cauda is usually thicker from the additional garlic and often butter. Your dad was probably throwing shitty anchovies straight from the can into his aglio e olio. If and when you have these recipes made right with a thoughtful hand, you'll definitely taste the difference.

[Animal]

home made tortilla

not many make them very good though. a lot of the mexican that work for me bring home made tortillas to work. those thick ones, almost like bread. mmmmm, still warm.

I worked for a mexican guy when I first got out of college and he told me that when he first went to school (in the US) he went to lunch in the lunchroom for the first time and he had no idea what the silverware was for. He had only ever eaten with a folded up tortilla in his hand. He said that every morning his mother would make a stack of tortillas about 2 feet tall and that would last the whole day.

[QillerDaemon]

Souvlaki

Damn, I love Greek food! My second favorite cuisine after Japanese.

Gyro / Donair ?

Moussaka is how I judge a Greek restaurant's offerings. You can't simply fuck it up and expect me to try your other stuff.

Tarpon Springs on the west coast of Florida has long had a distinct Greek community, and they have a couple of great Greek restaurants, along with a bunch of shitty almost fast food style restaurants. Good moussaka is what distinguishes them.

[Reservoir Dog]

Souvlaki

Damn, I love Greek food! My second favorite cuisine after Japanese.

Gyro / Donair ?

Moussaka is how I judge a Greek restaurant's offerings. You can't simply fuck it up and expect me to try your other stuff.

Tarpon Springs on the west coast of Florida has long had a distinct Greek community, and they have a couple of great Greek restaurants, along with a bunch of shitty almost fast food style restaurants. Good moussaka is what distinguishes them.

Greek shepherd's pie.