I'd take them down under the bridge and grill them up and feed them to the hobos.
I rarely grill steaks meant to be served whole, but those are kinda great, right? Otherwise, I love grilling thick bone-in pork chops and declaring them better than beef. PROVE ME WRONG, KENJI.
Freshman year of college, living in a filthy apartment, smoking tons of weed and buying snackburgers (small bun and patty, chili, tomato and slaw) from the place down the street.
Hand-ground burgers or flank steak for tacos.
Home ground chuck. Cheddar cheese. Ketchup. Garden fresh ripe tomato. Maybe lettuce and pickles. Grilled/sauteed onion. Some kind of bun is nice. 100 beers and a bocci ball set.
I had this sauce at Xoco in Chicago. Very good stuff. Been keeping a jar of it around since then. The heat varies depending on how hot the chilies are, of course, but it's going to be fairly spicy no matter what (assuming you don't do anything crazy like removing seeds and whatnot).
I'm going to watch the game with friends and drink beer. Don't make us go hungry. You don't want me drinking on an empty stomach.
My weird friend made Smirnoff whipped cream-flavored vodka whipped cream for some cupcakes. My head nearly exploded trying to figure out what it means.
Favorite is ribeye, but I've cooked a couple tenderloin roasts and steaks this holiday season that were great.
Ribeye! But this filet roast looks juuuuust fine.
My favorite knife is a big ol Wustof chef's knife that friend gave me because he was moving and said he 'didnt want to drive all the way across the country with it'. I think he was just being nice. It's the only knife I use.
Gotta be a ribeye, I suppose. Unless pork butt counts. But that's not exactly a cut, is it?
My fondest pork memory was when everything finally came together and I figured out how best to make real live honest to god NC BBQ.
I like it on pizza.
I want to say no. It goes against all my beliefs about pizza. But the place I go for lunch does ham and pineapple on bbq sauce and just so damn good.
Gotta be my family. They always appreciate good food and they like to drink. They don't even get mad if I pass out in the middle of dinner.
Sounds like a particularly bad day. I eat at the one in Boise from time to time, and it's always quite good, even if it doesn't resemble neapolitan in any way. Usually the crust is cracker-thin, but also cracker-crisp. My favorite sauce is the honey chipotle tomato sauce on the Lowrider.
To be fair, I haven't eaten there in a year or two. There's newer, better options for neapolitan, and cheaper, by-the-slice options for other styles.
My brother worked at OG and said that basically everything comes frozen in a bag. I'll admit he has been known to exaggerate.
As for the Tuscan school:
http://www.slashfood.com/2011/04/14/the-truth-behind-the-olive-gardens-tuscan-cooking-school/
That looks amazing. I'm making this dough.
I imagine lots of rice, polenta, roasted veggies. Easy stuff. So I'm really excited to check the book out after just reading The Sorcerer's Apprentices.
Holyshit there's chicken fat and meat and stock in the sauce!? I realize I'm only one of 3 people in the world who are (severely) allergic to poultry, but I would never think to check the ingredients on a veggie-topped pizza. That could have ended badly.
Sure enough, it's a reasonable approximation of In N Out. Definitely a step down. There wasn't as much good char on the patty and the sauce was runny and mostly tasted like mayo. Not bad, though.
Anybody tried it for pizza? I've been using KA bread flour for my wannabe neapolitan pizza with good results. I hate to buy a 50-lb sack without trying it first, but if others have had good results it's an attractive value.
Costco flour
I came across a product called whole wheat bread dough improver in the store the other day. I'm unfamiliar with it. I've been tracking the features on Slice trying to create the best imitation I can do of neopolitan pizza (with the caveat I'm using a whole wheat crust) using standard kitchen equipment, and I'm wondering if this is a product that would help in getting a good rise and bubble on my crust. I've been using about 2/3 whole wheat flour, which I know puts me at a disadvantage, so I wonder if this stuff would help. Has anyone tried it?
Crayfish hasn't favorited a post yet.
Maybe some of those Detroit sliders?