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Post by Hotman on May 16, 2017 20:29:16 GMT -5
Yeah! I made that sausage pasta, it was good as fuck "sausage pasta" = hotdogs w/ mac n cheese sopne you don't even know... why you being a bitch lately. The Rockafella thing?? I can cook a steak better than you guaranteed I made the sausage pasta stokes gave me recipe for shit was b 0 m b |
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Post by Hotman on May 16, 2017 20:36:14 GMT -5
I can make a better red italian sauce than you too! I guarantee it!
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Post by Hotman on May 16, 2017 20:37:45 GMT -5
I can make better collards than you and better blackened catfish too bruh. We eat good homie. Stoked bust balls but he knows it too... Gonna make the mongolian pork chops too once I get the good cuts
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Post by Big L on May 16, 2017 20:46:38 GMT -5
What's your collard recipe?
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Post by JStokes on May 16, 2017 21:43:16 GMT -5
What's your collard recipe? Golden Corral take out. _ |
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Post by Hotman on May 16, 2017 22:41:24 GMT -5
LOL you bastards
golden corral he says....
I make them from scratch. with ham and vinegar base
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Post by porgyman on May 16, 2017 23:05:38 GMT -5
LOL you bastards golden corral he says.... I make them from scratch. with ham and vinegar base Growing up, I hated collards. My Mom made them like you do, which is traditional southern style. A few years ago I stumbled onto a recipe for sweet collards. Bacon, beer, onion and molasses make them sweet. |
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Post by Hotman on May 16, 2017 23:18:01 GMT -5
LOL you bastards golden corral he says.... I make them from scratch. with ham and vinegar base Growing up, I hated collards. My Mom made them like you do, which is traditional southern style. A few years ago I stumbled onto a recipe for sweet collards. Bacon, beer, onion and molasses make them sweet. Oh yeah onion is a must. Beer is good too, Never used molasses |
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Post by flushingjet on May 17, 2017 6:30:13 GMT -5
Himalayan Pink Salt Crystals? What are we, the friggin' Rockefellers here? A 5 lb bag is $15. Well worth it! At that price you should get Himalayed... or at least a handy |
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Post by flushingjet on May 17, 2017 6:31:47 GMT -5
Coat asparagus with olive oil. Sprinkle on kosher salt. Place in broiler until almost cooked. Add shaved parmesan cheese on top. Place back in broiler until cheese melts. Remove, sprinkle balsamic vinegar on top. Enjoy! Par boil that shit before putting it under the broiler. Savage. Never. Ever. And if you must make it brief You lose flavour and nutrients |
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Post by flushingjet on May 17, 2017 6:34:48 GMT -5
So not true. This site is where I get a good deal of the hard to find salts. I also live 10 miles or so from a Penzey's spice store. The only place I can find legit Saffron for my home made Rice-a-roni I make. www.seasalt.com/Do you have Trader Joe's by you? Best price for true Spanish saffron. I'm just mad about saffron |
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Post by flushingjet on May 17, 2017 6:54:02 GMT -5
Salt is salt. Chemistry much you losers? You are correct. All salt is salt. They all don't taste alike. Why? Environment. A salt from France tastes different from a Himalayan salt. Look at it this way. You have 2 cows. You feed one grass, the other grain. You slaughter both and get some strip steaks. Steak is steak, right? However they taste different due to the different environments the cows were raised in. Same principle here. However....kosher/sea salt grains are larger than table salt. A measure (volume) of table salt is about twice as salty as other kinds not the other way around. Why use each kind? Cooks like kosher salt as it's easier to throw a pinch in by hand and colored salt looks pretty to finish the dish with . Sure you can detect trace elements as well even the doots from 3rd world salts. Epsom or bath salts are best avoided in foods. |
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Post by Big L on May 17, 2017 8:56:02 GMT -5
LOL you bastards golden corral he says.... I make them from scratch. with ham and vinegar base Growing up, I hated collards. My Mom made them like you do, which is traditional southern style. A few years ago I stumbled onto a recipe for sweet collards. Bacon, beer, onion and molasses make them sweet. a local BBQ place near me throws some jalapeños in for a little kick. Absolutely delicious. |
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Post by jetstream23 on May 18, 2017 1:11:05 GMT -5
I've grown to like IPAs a lot more over the past couple years. I'm certainly no beer connoisseur but starting to find my preferences in the IPA world and looking for suggestions. Out west Ballast Point Sculpin has become quite popular. I'm also a big fan of Lagunitas.
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Post by Big L on May 18, 2017 2:17:36 GMT -5
I've found a great use for IPAs - use them to boil shrimp. IPAs and Old Bay.
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