Fucking FedNuts. I met someone right by the Center City spot today and felt compelled to grab some for the family, and I wolfed down two pieces despite not eating anything fried for nearly a month. That made it even better. Was the "spicy" which isn't spicy but is great. This is the regular...for the four year old when he gets home. Boy devours friend chicken like a good kid should.
If you have any left over, here’s a simple little Southern sammich for you yankee fucks: pulled pieces of fried chicken (with skin and batter), a little mayo (just enough so that the chicken sticks), and bread and butter pickles on a finger roll. The finger roll is supposed to make it so that you don’t give yourself a heart attack, but you’ll likely make yourself at least two more.
Alka-Seltzer to the rescue.
Post edited by dankind on
I SAW PEARL JAM
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F Me In The Brain
this knows everybody from other commets Posts: 30,625
Oh that sounds delicious!
And...so does the motor City gorging.
The love he receives is the love that is saved
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F Me In The Brain
this knows everybody from other commets Posts: 30,625
Prepped for dinner tomorrow evening (have a group of 12 family members joining us for dinner)....2-3 hours of cutting, salting, stacking, peeling, chopping. Fuck. If I make time as shit is ready will take some pics.
The love he receives is the love that is saved
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The Juggler
Behind that bush over there. Posts: 47,279
Leftovers.
Here you have one of these Quarter Pounder clone burgers I make. We’ve also got some zucchini and onions and mozzarella. Finally: tomatoes, onions, mozzarella/basil with a Peter Luger steak sauce I’ve attempted to recreate.
Summer.
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F Me In The Brain
this knows everybody from other commets Posts: 30,625
Here you have one of these Quarter Pounder clone burgers I make. We’ve also got some zucchini and onions and mozzarella. Finally: tomatoes, onions, mozzarella/basil with a Peter Luger steak sauce I’ve attempted to recreate.
Here you have one of these Quarter Pounder clone burgers I make. We’ve also got some zucchini and onions and mozzarella. Finally: tomatoes, onions, mozzarella/basil with a Peter Luger steak sauce I’ve attempted to recreate.
Summer.
Also steamed mussels with my brother in law’s Two Hearted clone. Good stuff:
My cous cous turned out like dough, why? Too much or too little water?
Too much.
Thanks! I followed the pack instructions, half a cup of cous cous and half a cup of water. It was the only downer to a very nice chicken tagine. I made it using wholemeal cous cous previously and the cous cous turned out fine. First time I tried white.
Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
@eddiec has had some good meals in Europe, I've followed on Facebook. Great eats, beers, and Euro PJ shows...so jealous. Maybe someday I will have my chance again.
@eddiec has had some good meals in Europe, I've followed on Facebook. Great eats, beers, and Euro PJ shows...so jealous. Maybe someday I will have my chance again.
@eddiec has had some good meals in Europe, I've followed on Facebook. Great eats, beers, and Euro PJ shows...so jealous. Maybe someday I will have my chance again.
Back from Barcelona. Went to two of the local Galician places I always hit which are right by my brother's apartment. First pic is octopus resting at O Meu Lar. Second is Pulpo a la Gallega at Zigo.
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F Me In The Brain
this knows everybody from other commets Posts: 30,625
F Me In The Brain
this knows everybody from other commets Posts: 30,625
Headed out today for the bayou, Cliffy, I think trip #2 this year will be in October.
Based on taking 1-2 of these trips for about the last 15 years, I can expect we may eat:
Fried & Grill variations of our haul: typically Reds and Speckled Trout. Also some catfish, gar, and (yikes!) gator could be on the menu.
We typically grab a sack of Oysters and/or Shrimp from the boats as they pass by, on their way back in. Cook those a few different ways and also eat raw.
Crawfish - usually do a boil of a few batches of mud bugs with the andouille, corn, pots, etc
Boudin. When in Louisiana this is a must. Breakfast of the gods
Blue crab - also a must. We crack crabs for bait and we eat some as well.
The best food will be the 3,000 watered down American beers to try and stay hydrated. You know it is hot when you drink about 10 of them in the morning out on the water and do not take a leak once. Sweat 'em out!
Will try to snap pics but the phones dont work out there and they almost always stay in the bag once we arrive at camp.
A little German inspired summer cooking tonight. Grilled pork chops, fresh sauerkraut from the farmers market, homemade potato salad, corn on the cob. Minimal veggies as it should be.
Garden is finally coming along, looking forward to some good fresh food! Just summer squash so far, but cukes, mater's, onions, and beans will be coming soon. Blueberries are about done, it will be cruise control soon.
Reaper plants are finally starting to grow now that the fucking sun finally decided to come out this year. I didn’t think those bastards were ever gonna take off.
Headed out today for the bayou, Cliffy, I think trip #2 this year will be in October.
Based on taking 1-2 of these trips for about the last 15 years, I can expect we may eat:
Fried & Grill variations of our haul: typically Reds and Speckled Trout. Also some catfish, gar, and (yikes!) gator could be on the menu.
We typically grab a sack of Oysters and/or Shrimp from the boats as they pass by, on their way back in. Cook those a few different ways and also eat raw.
Crawfish - usually do a boil of a few batches of mud bugs with the andouille, corn, pots, etc
Boudin. When in Louisiana this is a must. Breakfast of the gods
Blue crab - also a must. We crack crabs for bait and we eat some as well.
The best food will be the 3,000 watered down American beers to try and stay hydrated. You know it is hot when you drink about 10 of them in the morning out on the water and do not take a leak once. Sweat 'em out!
Will try to snap pics but the phones dont work out there and they almost always stay in the bag once we arrive at camp.
Motherfuck. This is my dream trip you cock
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F Me In The Brain
this knows everybody from other commets Posts: 30,625
Headed out today for the bayou, Cliffy, I think trip #2 this year will be in October.
Based on taking 1-2 of these trips for about the last 15 years, I can expect we may eat:
Fried & Grill variations of our haul: typically Reds and Speckled Trout. Also some catfish, gar, and (yikes!) gator could be on the menu.
We typically grab a sack of Oysters and/or Shrimp from the boats as they pass by, on their way back in. Cook those a few different ways and also eat raw.
Crawfish - usually do a boil of a few batches of mud bugs with the andouille, corn, pots, etc
Boudin. When in Louisiana this is a must. Breakfast of the gods
Blue crab - also a must. We crack crabs for bait and we eat some as well.
The best food will be the 3,000 watered down American beers to try and stay hydrated. You know it is hot when you drink about 10 of them in the morning out on the water and do not take a leak once. Sweat 'em out!
Will try to snap pics but the phones dont work out there and they almost always stay in the bag once we arrive at camp.
Motherfuck. This is my dream trip you cock
Have a pic of the skrimp chow down on night one, will share at some point.
I feel like I ran 17 marathons in a row. Shrimp/Redfish/Boudin/Crab/Shrimp Po Boys - passed on the Oysters and Crawdads this trip. Next trip.
So many coors lights and tequila shots. I need to detox for a week or two.
I was at the local market Saturday afternoon. My fish guy had these huge langoustines. I should have taken a pic of them. I used the head and claws to make an Asian broth. Meat from the tail was unbelievably sweet, juicy and tender.
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Alka-Seltzer to the rescue.
And...so does the motor City gorging.
Fuck.
If I make time as shit is ready will take some pics.
Here you have one of these Quarter Pounder clone burgers I make. We’ve also got some zucchini and onions and mozzarella. Finally: tomatoes, onions, mozzarella/basil with a Peter Luger steak sauce I’ve attempted to recreate.
Summer.
My nieces loved it last weekend.
Turned out better than the first time.
Too much or too little water?
I followed the pack instructions, half a cup of cous cous and half a cup of water. It was the only downer to a very nice chicken tagine.
I made it using wholemeal cous cous previously and the cous cous turned out fine. First time I tried white.