Iron Crotch Posted December 10, 2013 Report Posted December 10, 2013 I rarely go to Taco Bell, but for some reason I wandered over there this afternoon for lunch. Tried the new Triple Steak Stack. Surprisingly good... if you can handle the high cholesterol, high calorie, high sodium, ... Quote
Monkeygirl Posted December 10, 2013 Report Posted December 10, 2013 Honestly, this is my favourite thread. It's very entertaining to read how sophisti-macated y'all can get. Men who cook are awesome so keep up the good work...and stop being so hairy, and you're all good. Anyways, I'm actually making something I can share today. Chicken lo mien for the adults and chicken Alfredo for the kiddies. Uhm, if I feel like it, I'll make apple crisp...but I'm not making any guarantees. Dessert is usually a green juice or smoothie. And to add to the hot sauce talk, we're personally into the garlic peri peri sauce...it's great. This is much much much more useful than talking about this team right now. Oh yeah, and I wanted to mention that I have access to a smokehouse full of smoked meat and barrels of sour cabbage every year. I'm surrounded by meatheads, for realz. Quote
Sabres Fan in NS Posted December 11, 2013 Report Posted December 11, 2013 Honestly, this is my favourite thread. It's very entertaining to read how sophisti-macated y'all can get. Men who cook are awesome so keep up the good work...and stop being so hairy, and you're all good. Anyways, I'm actually making something I can share today. Chicken lo mien for the adults and chicken Alfredo for the kiddies. Uhm, if I feel like it, I'll make apple crisp...but I'm not making any guarantees. Dessert is usually a green juice or smoothie. And to add to the hot sauce talk, we're personally into the garlic peri peri sauce...it's great. This is much much much more useful than talking about this team right now. Oh yeah, and I wanted to mention that I have access to a smokehouse full of smoked meat and barrels of sour cabbage every year. I'm surrounded by meatheads, for realz. This belongs in the awesome thread. Quote
Claude_Verret Posted December 12, 2013 Report Posted December 12, 2013 Dude, you're so in if you're Sriracha-worthy. I was surprised to recently find out that sriracha isn't synonymous with the 'rooster sauce', but rather there are many different brands of sriracha available. The Best Sriracha Quote
MattPie Posted December 12, 2013 Report Posted December 12, 2013 (edited) I was surprised to recently find out that sriracha isn't synonymous with the 'rooster sauce', but rather there are many different brands of sriracha available. The Best Sriracha I kinda knew that, but only barely. More surprising was our Thai guide in Thailand was confused when I asked about it, and when she figured out what we were talking about said that they have it, but it's much different there. I don't remember seeing sriracha anywhere, but there was always a container of chilies and garlic on the table everywhere we went (somewhat like the other Huy Fong sauce). Edited December 12, 2013 by MattPie Quote
Claude_Verret Posted December 14, 2013 Report Posted December 14, 2013 (edited) Brand new offering from a brewery just a stones throw from my house. They are saying its an ESB, but way too hop forward if that's the case. Still, its good to have another brewery within stumbling distance of my front door. Edit: Bombshell beer company is the name. Edited December 14, 2013 by Claude_Verret Quote
Weave Posted December 14, 2013 Author Report Posted December 14, 2013 Homemade pizza Heavy application of garlic and oregano infused olive oil on the crust, 2/3 mozz / 1/3 parm mix, pepperoni, artichoke hearts, and banana peppers. 550 degree oven until everything is golden brown and bubbly. Now its time to settle in with a glass of Buffalo Trace and egg nog. Quote
Eleven Posted December 15, 2013 Report Posted December 15, 2013 (edited) Homemade pizza Heavy application of garlic and oregano infused olive oil on the crust, 2/3 mozz / 1/3 parm mix, pepperoni, artichoke hearts, and banana peppers. 550 degree oven until everything is golden brown and bubbly. Now its time to settle in with a glass of Buffalo Trace and egg nog. Very simliar here. I opened a box and plated it. It came with crust-infused crust, pepperoni, banana peppers, tomato sauce, and a 2/3-1/3 mix of mozzarella and provolone, in some order. I have no idea about the oven, but I did tip the girl $3, out of respect for Inkman. Edited December 15, 2013 by Eleven Quote
millbank Posted December 15, 2013 Report Posted December 15, 2013 Watching Leafs -Hawks snuck into kitchen cut a few big chunks o tonight's roast beef , cut off hunk of cheddar 4 slices of bread ladies just made in barn watching eating a few great sandwiches and a few Milano Canadians Holy Milano Canadians what are those eh "Molson canadian tall boys " Quote
Eleven Posted December 17, 2013 Report Posted December 17, 2013 Grilled cheese. Smoked gouda on nine-grain. You'll kill me before you get a piece of this out of my hands. And I had NO idea it was going to be good! Quote
Eleven Posted December 17, 2013 Report Posted December 17, 2013 I'm finally eating...food. What does that even mean, for you? Three days ago, you thought Nick's was "food." Quote
darksabre Posted December 17, 2013 Report Posted December 17, 2013 What does that even mean, for you? Three days ago, you thought Nick's was "food." I would never eat Tahou's. Overrated. That said, it's going to be a long long time before I have a garbage plate again. Tonight I managed some baked chicken and vegetables. Definitely a step up from pretzels and ginger ale. Holy crap I still feel awful though. Quote
dEnnis the Menace Posted December 17, 2013 Report Posted December 17, 2013 meatball sub with banana peppers from wegmans. Now, I only want to nap...alas, MUST...Finish...day at work.... :( Quote
darksabre Posted December 17, 2013 Report Posted December 17, 2013 meatball sub with banana peppers from wegmans. Now, I only want to nap...alas, MUST...Finish...day at work.... :( Get onions on it next time too. I used to order it so much at the one in Chili they made it a special :lol: Quote
Eleven Posted December 17, 2013 Report Posted December 17, 2013 I would never eat Tahou's. Overrated. That said, it's going to be a long long time before I have a garbage plate again. Tonight I managed some baked chicken and vegetables. Definitely a step up from pretzels and ginger ale. Holy crap I still feel awful though. Ok now I'm confused. I thought garbage plates came from Nick Tahou's and Nick Tahou's alone. (It's definitely the only place I have had one, and that was a long time ago.) Quote
MattPie Posted December 17, 2013 Report Posted December 17, 2013 (edited) Ok now I'm confused. I thought garbage plates came from Nick Tahou's and Nick Tahou's alone. (It's definitely the only place I have had one, and that was a long time ago.) Tahou is only the Anchor Bar of GPs, as I understand it. There are lots of other places, and a few versions. I've never had one, since half the stuff on it I don't want to eat (aversion to mayo and cold, starchy "salads"). Edited December 17, 2013 by MattPie Quote
Eleven Posted December 17, 2013 Report Posted December 17, 2013 Tahou is only the Anchor Bar of GPs, as I understand it. There are lots of other places, and a few versions. I've never had one, since half the stuff on it I don't want to eat (aversion to mayo and cold, starchy "salads"). I never thought anyone would try to imitate that thing. Quote
darksabre Posted December 17, 2013 Report Posted December 17, 2013 Tahou is only the Anchor Bar of GPs, as I understand it. There are lots of other places, and a few versions. I've never had one, since half the stuff on it I don't want to eat (aversion to mayo and cold, starchy "salads"). Yup. The garbage plate can be had pretty much anywhere in Rochester, although Nick Tahou's has the trademark on calling it a "garbage plate". Henrietta Hots is where I get mine (or used to...). I like Mozzeroni's plate and Sticky Lips BBQ plate might be the best around. Quote
Iron Crotch Posted December 17, 2013 Report Posted December 17, 2013 Yup. The garbage plate can be had pretty much anywhere in Rochester, although Nick Tahou's has the trademark on calling it a "garbage plate". Henrietta Hots is where I get mine (or used to...). I like Mozzeroni's plate and Sticky Lips BBQ plate might be the best around. During my short year and a half stint living in Rochester, we use to get plates at a place that I think was called Marks (?)... on Monroe or thereabouts? Quote
darksabre Posted December 17, 2013 Report Posted December 17, 2013 During my short year and a half stint living in Rochester, we use to get plates at a place that I think was called Marks (?)... on Monroe or thereabouts? Yup, Mark's Pizzeria. Their plates are good. Quote
dEnnis the Menace Posted December 17, 2013 Report Posted December 17, 2013 Get onions on it next time too. I used to order it so much at the one in Chili they made it a special :lol: Never thought of that...sounds good! And I always got my plates at Henrietta Hots or that Bill Grey's place. Quote
Claude_Verret Posted December 23, 2013 Report Posted December 23, 2013 At Wicked Weed Brewing in Ashevile, NC. Awesome beers and food! An impressive variety on tap from pales to double IPA's, belgians, wood aged and sour beers. Highly recommended if you find yourself in the area. Quote
darksabre Posted December 23, 2013 Report Posted December 23, 2013 Too many Christmas cookies. Too. Many. Quote
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.