Re: smash or pass
Posted: Thu Apr 01, 2021 2:33 am
The stickers that cover nipples
Page 9 of 20
Re: smash or pass
Posted: Thu Apr 01, 2021 11:33 am
Re: smash or pass
Posted: Thu Apr 01, 2021 11:44 am
Re: smash or pass
Posted: Thu Apr 01, 2021 12:34 pm
Re: smash or pass
Posted: Thu Apr 01, 2021 1:58 pm
Same, but my one exception is buffalo chicken dip. The fam always made it with canned chicken and I'll still kill a whole potdisco.moon wrote: ↑Thu Apr 01, 2021 11:29 am Velveeta should only be used with rotel.
Spam when I was a kid. I pass on meat in a can now days.
Anchovies - barf.
Re: smash or pass
Posted: Thu Apr 01, 2021 2:05 pm
1 can rotel, 1 box velveeta, and 1 lb of cooked pork sausage. mix and heat.disco.moon wrote: ↑Thu Apr 01, 2021 11:29 am Velveeta should only be used with rotel.
Spam when I was a kid. I pass on meat in a can now days.
Anchovies - barf.
Re: smash or pass
Posted: Thu Apr 01, 2021 2:22 pm
venison
Re: smash or pass
Posted: Thu Apr 01, 2021 2:31 pm
sounds like you've never had correctly prepared.
Re: smash or pass
Posted: Thu Apr 01, 2021 2:31 pm
eggs
hard pass
hard pass
Re: smash or pass
Posted: Thu Apr 01, 2021 2:32 pm
bacon
hulk smash
hulk smash
Re: smash or pass
Posted: Thu Apr 01, 2021 2:33 pm
i always figured the deer were smarter than jigs...who knew?
Re: smash or pass
Posted: Thu Apr 01, 2021 2:36 pm
Anchovies are a hit-or-miss thing, because we here often eat low quality canned anchovies. The best are from Spain or Portugal and packed in glass jars with good EVOO. The other thing is to blot out the excess oil, then gently wash them under a light stream of cold water to remove the packing salt. A low quality anchovy will usually disintegrate at that point. A fine quality anchovy will firm up almost to the original fish. A single fillet diced up and added to a marinara makes for that "umami" thing that dramatically improves its taste, and you won't know (unless you know the secret) there's any anchovy in it. Putanesca without anchovies is simply not putanesca.
A chef at my first restaurant job had a big fascination with good anchovies, he made a spread with them that was simply out of this world. He'd chopped up three or four anchovies almost to a paste, then finely mince a clove or two of garlic to a paste (smear them out with the side of the knife a couple of times), then mix the anchovies and garlic into a hot pan with a few drops of EVOO for maybe 15 seconds. Then dab just a kiss of it on thin French bread slices. !OH FUCK! that was good! and not at all salty. He had a distinct but wonderful way of adding anchovies to recipes you'd never imagine would have them, but made them so much better.
Re: smash or pass
Posted: Thu Apr 01, 2021 2:40 pm
Re: smash or pass
Posted: Thu Apr 01, 2021 2:40 pm
my father would cook pasta aglio e olio and he always dissolved an anchovy in it with black olives. i still cant stand it. i always though there was an eye brow in my food. hard passQillerDaemon wrote: ↑Thu Apr 01, 2021 2:36 pmAnchovies are a hit-or-miss thing, because we here often eat low quality canned anchovies. The best are from Spain or Portugal and packed in glass jars with good EVOO. The other thing is to blot out the excess oil, then gently wash them under a light stream of cold water to remove the packing salt. A low quality anchovy will usually disintegrate at that point. A fine quality anchovy will firm up almost to the original fish. A single fillet diced up and added to a marinara makes for that "umami" thing that dramatically improves its taste, and you won't know (unless you know the secret) there's any anchovy in it. Putanesca without anchovies is simply not putanesca.
A chef at my first restaurant job had a big fascination with good anchovies, he made a spread with them that was simply out of this world. He'd chopped up three or four anchovies almost to a paste, then finely mince a clove or two of garlic to a paste (smear them out with the side of the knife a couple of times), then mix the anchovies and garlic into a hot pan with a few drops of EVOO for maybe 15 seconds. Then dab just a kiss of it on thin French bread slices. !OH FUCK! that was good! and not at all salty. He had a distinct but wonderful way of adding anchovies to recipes you'd never imagine would have them, but made them so much better.
Re: smash or pass
Posted: Thu Apr 01, 2021 2:46 pm
As I said, you have to be using good quality anchovies, and clean them up before using. You simply just can't open a can and throw them into your food. Yea, that makes them taste just awful. The oil and salt are for packing, not eating. As Alton Brown would say, that's not good eats.
edit: it's like Marmite/Vegemite. Just a mere hint on toast, enough to lightly stain the peaks, not slathered thick like it was marmalade. That's real good stuff when eaten right.
edit: it's like Marmite/Vegemite. Just a mere hint on toast, enough to lightly stain the peaks, not slathered thick like it was marmalade. That's real good stuff when eaten right.
Re: smash or pass
Posted: Thu Apr 01, 2021 2:52 pm
clam cakes
Re: smash or pass
Posted: Thu Apr 01, 2021 2:54 pm
Anybody here ever had bagna cauda?
It is very traditional in our small community.
It is very traditional in our small community.
Re: smash or pass
Posted: Thu Apr 01, 2021 3:00 pm
just a guess but does it include some form of rape of the food?hawkfan8812 wrote: ↑Thu Apr 01, 2021 2:54 pm Anybody here ever had bagna cauda?
It is very traditional in our small community.
Re: smash or pass
Posted: Thu Apr 01, 2021 3:07 pm
it was a joke btwdisco.moon wrote: ↑Thu Apr 01, 2021 2:55 pmHim and his people would never do that, it was my stupid ass ex husband- baby daddy.
Re: smash or pass
Posted: Thu Apr 01, 2021 3:09 pm
meh...ive been called worse
Re: smash or pass
Posted: Thu Apr 01, 2021 3:13 pm
Re: smash or pass
Posted: Thu Apr 01, 2021 3:15 pm
its a deep fried fritter loaded with clams. its heavenly
Re: smash or pass
Posted: Thu Apr 01, 2021 3:17 pm
Re: smash or pass
Posted: Thu Apr 01, 2021 3:19 pm
if you ever end up in Rhode island youll know
Re: smash or pass
Posted: Thu Apr 01, 2021 3:24 pm