The Official "THIS IS HOW I EAT" Thread...

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HawaiianBoss808

HawaiianBoss808

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Apr 23, 2010
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SouthernComfort said:
Man, I use to live right by Newmans, That place is hella good. Only thing that sucks is that they have like two tables you can eat at outside (Its been a couple years since I been there, so maybe it has changed). Have you fucked with Hawaiian Time in Eugene? I use to LOVE that fucking place.
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yeah its sooo good. they got a few more tables now. but yeah i love hawaiian time. i use to go there all the time when i would go to duck games. i use to live by amazon park for a summer. eugene is hella coo. alot of girls out there
 
Legman

Legman

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Nov 5, 2002
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roughly 5-7 dollars a lb

i picked up a rib eye couple days ago, marinated it for 2 days and then made tacos outta that shit

ribeye taco on mine!
 
Legman

Legman

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ribeye steak marinated for 3 days, and injected with hickory smoke, topped with apples and a brown sugar sauce made with garlic and onion powder, soy sauce, black pepper, sea salt and red pepper flake

along side some tomatoes i cut so they would fan out

yea your boy can get down in the kitchen too
 
Legman

Legman

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Nov 5, 2002
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MaKaVeLi_420 said:
that pork....





looks amazing. ribeye looks great too but personally i like my rib eye just with salt, pepper and a splash of olive oil
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im not only a major pothead but i enjoy making new things in the kitchen

ive honestly never pan fried a ribeye, and wouldnt have if i had charcoal (had propane but fuck that, i stay loyal to my lil black chunks of wood)

i was goin down the route of salt pepper and oil, but since i didnt have the taste of the fire to enhance flavor, i reluctantly used the stuff i did

non the less, it came out pretty good, very tender

next time im doing the ribeye on a grill or broiler
 
MaKaVeLi_420

MaKaVeLi_420

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Sep 29, 2003
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Legman said:
im not only a major pothead but i enjoy making new things in the kitchen

ive honestly never pan fried a ribeye, and wouldnt have if i had charcoal (had propane but fuck that, i stay loyal to my lil black chunks of wood)

i was goin down the route of salt pepper and oil, but since i didnt have the taste of the fire to enhance flavor, i reluctantly used the stuff i did

non the less, it came out pretty good, very tender

next time im doing the ribeye on a grill or broiler
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oh dude i wasnt criticizing your steak at all. i think you came up with a very unique combination there, nice work. i'd love to dig in to that. the tomato salad there looks amazing; try having that with fresh mozzarella from a tub and a glug of olive oil next time
 
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