Re: smash or pass
Posted: Thu Apr 01, 2021 3:28 pm
Hush puppies
Velveeta definitely has it uses in various dishes but I would never slice it and eat it stand alone like I would cheese.Animal wrote: ↑Thu Apr 01, 2021 2:05 pm1 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.
Hmmm. Considering flying to NJ and rubbing Buffalo sauce on my penis.disco.moon wrote: ↑Thu Apr 01, 2021 2:04 pmI would eat a stick if it had Buffalo sauce on it.Geist wrote: ↑Thu Apr 01, 2021 1:58 pmSame, 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.
Don't forget to boil the meat first.Whackov wrote: ↑Thu Apr 01, 2021 3:36 pmHmmm. Considering flying to NJ and rubbing Buffalo sauce on my penis.disco.moon wrote: ↑Thu Apr 01, 2021 2:04 pmI would eat a stick if it had Buffalo sauce on it.Geist wrote: ↑Thu Apr 01, 2021 1:58 pmSame, 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.
Hopefully there would be an oven that I could put it in.Reservoir Dog wrote: ↑Thu Apr 01, 2021 3:37 pmDon't forget to boil the meat first.Whackov wrote: ↑Thu Apr 01, 2021 3:36 pmHmmm. Considering flying to NJ and rubbing Buffalo sauce on my penis.disco.moon wrote: ↑Thu Apr 01, 2021 2:04 pmI would eat a stick if it had Buffalo sauce on it.Geist wrote: ↑Thu Apr 01, 2021 1:58 pmSame, 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.
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.disco.moon wrote: ↑Thu Apr 01, 2021 3:06 pmWhat is it?hawkfan8812 wrote: ↑Thu Apr 01, 2021 2:54 pm Anybody here ever had bagna cauda?
It is very traditional in our small community.
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.disco.moon wrote: ↑Thu Apr 01, 2021 3:06 pmWhat is it?hawkfan8812 wrote: ↑Thu Apr 01, 2021 2:54 pm Anybody here ever had bagna cauda?
It is very traditional in our small community.
its the stuff my dad made. el pasoQillerDaemon wrote: ↑Thu Apr 01, 2021 3:56 pmIt'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.disco.moon wrote: ↑Thu Apr 01, 2021 3:06 pmWhat is it?hawkfan8812 wrote: ↑Thu Apr 01, 2021 2:54 pm Anybody here ever had bagna cauda?
It is very traditional in our small community.
Damn, I love Greek food! My second favorite cuisine after Japanese.
Gyro / Donair ?QillerDaemon wrote: ↑Thu Apr 01, 2021 3:59 pmDamn, I love Greek food! My second favorite cuisine after Japanese.
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.pork wrote: ↑Thu Apr 01, 2021 3:58 pmits the stuff my dad made. el pasoQillerDaemon wrote: ↑Thu Apr 01, 2021 3:56 pmIt'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.disco.moon wrote: ↑Thu Apr 01, 2021 3:06 pmWhat is it?hawkfan8812 wrote: ↑Thu Apr 01, 2021 2:54 pm Anybody here ever had bagna cauda?
It is very traditional in our small community.
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.
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.Reservoir Dog wrote: ↑Thu Apr 01, 2021 4:01 pmGyro / Donair ?QillerDaemon wrote: ↑Thu Apr 01, 2021 3:59 pmDamn, I love Greek food! My second favorite cuisine after Japanese.
Greek shepherd's pie.QillerDaemon wrote: ↑Thu Apr 01, 2021 4:12 pmMoussaka is how I judge a Greek restaurant's offerings. You can't simply fuck it up and expect me to try your other stuff.Reservoir Dog wrote: ↑Thu Apr 01, 2021 4:01 pmGyro / Donair ?QillerDaemon wrote: ↑Thu Apr 01, 2021 3:59 pmDamn, I love Greek food! My second favorite cuisine after Japanese.
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.