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

[Meta4iCAL]

these pics do the food no justice.... but I'll post em anyways

this is leftovers I took home from Easter dinner yesterday at my parent's house

some pork tenderloin and cheesy potatoes... we also had asparagus, bread, salad with arugula walnuts and cranberries, and some gravy for the meat

but yo... those potatoes... oh my god... those fucking cheesy potatoes are so slappin

I'm not really into Easter... and Jesus being reincarnated and shit, but I'm starting to think Jesus was reincarnated in those potatoes... they are SLAP

the other pic is some blueberry cheesecake my cousin made

 

[Meta4iCAL]

we ordered pizza for lunch at work the other day, and nobody wanted to take the leftovers home... I snatched that shit up real quick

from San Francisco pizza in Oakland... which makes no fucking sense... but it was good pizza

 

[Manniacal]

a friends sturgeon catch from yesterday.

all filleted says he'll make fish and chips tonight.

 

[Dead Blue]

^^^that looks bomb!

 

[Manniacal]

yea. he just got into fishing. i never tried sturgeon. it was an 80 pounder.

 

[Dead Blue]

I'm a fish fanatic! (in all meaning of the word)

Don't care for Sole (or any flounders really) but love just about everything else.

 

[Manniacal]

i feel you. we're some fisherman too. mostly salt water but got relies and friends that fish fresh water.

 

[TONY206]

Slow cooked shredded buffalo chicken breast on a toasty roll with homemade coleslaw and Litehouse bleu cheese dip.

I have Costco sized rolls and pepper jack so I still got a lot more sandwiches to make lol.

 

[BIGSBY]

Bro thats a money-makin sammich right there, BOMB

 

[SouthernComfort]

GRILLED HOLLOWPINOS

LOL, do you really think that's how Jalapenos is spelled?

 

[Dead Blue]

Homemade Lasagna ...tastes a world better than it looks.

Had to pull a cover up 101 too. lol

Normally when I make Lasagna I don't pre-cook the noodles, I let the sauces and vegetable juices cook the noodles, this prevents the dish from becoming soggy or runny. It takes about an hour longer to cook but the result is well worth it. Except today, I had to kind of wing making the dish (no ricotta, short on cheese and other things) so it was short on liquid. I cooked it anyway just hoping it would come out okay, of course it didn't. So with about 30 minutes left on the timer, had to mix up some italian canned tomatoes with pesto to add some liquid at the last minute. Saved the dish and no one would ever know if I didn't type this right now. lol

 

[TONY206]

 

[Dead Blue]

Slow cooked shredded buffalo chicken breast on a toasty roll with homemade coleslaw and Litehouse bleu cheese dip.

I have Costco sized rolls and pepper jack so I still got a lot more sandwiches to make lol.

Looks good but you gotta step your broiling bread game up a tad.

Add some pineapple to the coleslaw, then throw the coleslaw itself on top of that bbq masterpiece chicken. skewer that and you have the business.

 

[TONY206]

Looks good but you gotta step your broiling bread game up a tad.

Add some pineapple to the coleslaw, then throw the coleslaw itself on top of that bbq masterpiece chicken. skewer that and you have the business.

Yeah, the bread wasn't flat. I would've put the coleslaw on it, but I didn't want to dip the coleslaw with bleu cheese.

Pineapples and craisins will go in next time.

 

[Dead Blue]

For the record, it's spelled just like it sounds. JOUL-LUH-PEEN-YO

 

[Dead Blue]

Yeah, the bread wasn't flat. I would've put the coleslaw on it, but I didn't want to dip the coleslaw with bleu cheese.

Pineapples and craisins will go in next time.

Craisins have a disruptive texture in coleslaw I think.

 

[TONY206]

Craisins have a disruptive texture in coleslaw I think.

I love the texture and sweetness with pineapple in coleslaw and chicken salad.

 

[Dead Blue]

@Tony

so what else you going to make with that pepper jack? you can only do so many sandwiches.

I would suggest getting some boneless chicken breasts, taking a parrying knife and making an incision on the side about 3/4 through the breast and then slicing one way with the knife inserted, flipping the knife and slicing the other. (to create about a finger sized opening, but much more expanded internally cut.) then stuffing that bitch to the max with pepperjack (and grilled pineapple if you dare) then panko and bake.

Simple but people are amazed by it. I use the technique for all sorts of stuffing. Even taught my 11 year old chef in training how to do it.

 

[drunkaholic707]

no offense but you eat like a bitch

 

[MooreBlock530]

lmao at the 5 noodles in the 2nd pic, i weigh 155 and eat 3 times that much