Bella Frutteto in wexford is good
tessaros is good
Burgatory Bar
My grandma's "secret" spaghetti sauce. Everyone knew the secret as she was a blabber mouth, but we pretended not to know it. On her death bed it was one of the last things she told me. I still cant make it right.lol
Depends
burgers Micheal symons b-spot in strongsville
Seti's Polish Boy local food favorite a grilled kielbasa on a hefty roll topped with cole slaw, a pile of french fries, and lubricated with generous amounts of barbecue and/or hot sauce
If you narrow it down i could come up with others
Of all the vegan experience recipes this i would be happy to be served. It looks amazing im trying one this weekend.
If you want a suggestion without cold cheese try vincents pizza park in forest hills.
The pepperoni vinnie pie(pizza) has at least a half pound of pepperoni on it it comes swimming in greasy pork fat goodness. Any regular will tell you its there for you to dip your crust into.
While looking up the address I came across a few You tube videos for it. Now I must go tomorrow haven't had one in 3 years because its a 40 minute drive, and I can only eat 1 piece after the surgery, but its that good.
@ayersian No problem I used to weigh 470, so I know all the food places in the pittsburgh area pretty well. Well I used to damned gastric bypass. lol
If you go to fioris you have to order extra cheese for it to be cold. They only put the extra cold cheese on cuts. Whole pies the extra cheese goes on like a regular new york pie. Do yourself a favor go hungry get 2 cuts per person and split a small calzone(huge). Best calzone I have ever had, also they are open til 3 am on friday and saturday.
Beto's is good, but the stewed tomato sauce is too chunky for pizza IMO it makes it sloppy
Dicarlos on 51 puts the extra cheese on cold. It is also square, but the sauce is not chunky. My personal favorite!!
Fioris on capital ave just off of west liberty ave asks which way you want the extra cheese cold or warmed. There pie is traditional round, but the sauce is sweet, and is a must hit pizza shop.
cheese board
taco bar
4 alarm chili con carne in slow cooker served all day over oyster crackers and cheese dollup of crema
bottom shelf liquor disguised as punch
When I was a real fat guy I made coolios ghetto garlic bread w/mayo. It was awful. I mean it sounded good but was not.
even though I live nowhere near a shake shack, and have never been to one I feel your pain and will petition with you lets occupy walmart
IMO It's overrated. Red Robin burgers are just as good. At BSpot the burgers are smaller, but the beef is better. I've been there a few times, and I couldn't care less if I ever went back. The cheese sauce tasted like raw flour.
3 outta 5 stars
Thats too funny I went to buy hot mustard today and my mother put it back on the shelf. She told me dont buy that all it is is mustard powder and water When I was a waitress at a chinese restaurant in the 70's I made it all the time in big buckets. Coincidence i think not who's taping my conversations lol.
16oz vinegar white wine or white balsalmic
2 lbs diced any fruit you want (ie peaches or berries)
combine in sauce pot heat on medium low 3-5 minutes
pour into container
store in cool dark place for 7 days shaking daily
strain through coffee filter
return to sauce pot add 1/4 cup sugar and low medium heat 3-4 minutes stirring frequently
use funnel to add to decorative jar
viola you have flavored vinegar
cheesemaking kit
go to goodwill get a vintage looking case or lunchbox
put inside a laminated recipe for fresh mozzarella
renet tabs
citric acid
cheese salt
cheesecloth
dairy thermometer
might be 10 bucks all in
@wslunch I'm pretty sure Dan Quayle made it legally tomatoe and potatoe
that a total fat guy move or stoner. I should know I used to weigh 450 lol
my 90 year old grandfather with diabetes would love this
do you have a slow cooker? if so make your own.
7 cups applesauce, natural
2 cups apple cider
1 1/2 cups honey
1 tsp ground cinnamon
1/4 tsp ground cloves, optional
1/2 tsp allspice
Preparation:
In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown.
Spoon hot apple butter into hot sterilized jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.
@teachertalk Oh yeah well I'm a foo fighter
Great now if only we could come up with a fooproof way of spelling foolproof
hawk how do you judge your dogs?
I personally buy 3 at each store i go to
1 house specialty
1 plain
1 ketchup onion relish
@salanth I'll give you a free bone.
The 12 year old trapped inside me had to do it
Keep watching in a week or two(when the expiration date is coming up rapidly) they will go down to 69-79 cents. Thats when I usually buy 5-7 of them. I freeze them all and bake off one a month on a sunday.
can we can these?
I have some ham and brisket left over I want to use or freeze in recipes.
So far I have made with the ham
Ham sandwich
hash
Pasta Carbonara
Ham and pineapple Egg Rolls W/Ham fried rice
Bean soup
With the Brisket I have made
Hot Beef sandwich w/gravy
Mushroom brisket filed ravioli
Beef and gravy over noodles
Any ideas for freeze ahead meal casseroles or any ideas at all lol??
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Greatest sentence ever posted on serious eats
"you can get breakfast at Whataburger from 11pm to 11am. None of this McDonald's 10:30 bullshit."