DHJF Posted August 22, 2007 Share Posted August 22, 2007 Hahahahaha.....the only one that "got" that. I'm quick like that. Link to comment Share on other sites More sharing options...
Alk Posted August 22, 2007 Share Posted August 22, 2007 I like A1 on my meatloaf,, no Katchup I prefer ketchup if I don't go through the trouble of making some gravy. Gravy owns all toppings when it comes to meatloaf. Link to comment Share on other sites More sharing options...
SouthernJet Posted August 22, 2007 Author Share Posted August 22, 2007 I prefer ketchup if I don't go through the trouble of making some gravy. Gravy owns all toppings when it comes to meatloaf. i agree, ,your original pix had katchup,,i would take gravy 1 then A1 2nd for meatloaf,,i hate katchup,,dont even use it on fries or burgers... Link to comment Share on other sites More sharing options...
SouthernJet Posted August 22, 2007 Author Share Posted August 22, 2007 Shepherds Pie,,mmmmmmmmmmmmmmmm Link to comment Share on other sites More sharing options...
Alk Posted August 22, 2007 Share Posted August 22, 2007 i agree, ,your original pix had katchup,,i would take gravy 1 then A1 2nd for meatloaf,,i hate katchup,,dont even use it on fries or burgers... Yeah, I had to take that picture down. It was freakin' huge! Link to comment Share on other sites More sharing options...
DHJF Posted August 22, 2007 Share Posted August 22, 2007 i hate katchup,,dont even use it on fries or burgers... Then you'd love it here, SJ: http://louislunch.com/ . They believe using ketchup on a burger is sacrelig. They also claim to have "invented" the hamburger. Link to comment Share on other sites More sharing options...
SouthernJet Posted August 22, 2007 Author Share Posted August 22, 2007 Then you'd love it here, SJ: http://louislunch.com/ . They believe using ketchup on a burger is sacrelig. They also claim to have "invented" the hamburger. sounds like my kind of place,, might even go there over Five Guys Link to comment Share on other sites More sharing options...
Garb Posted August 22, 2007 Share Posted August 22, 2007 she fancies herself a witty retortist BTW, Bubba, I don't fancy myself anything. Like TicTac says, it's FACT Funny story - I told the managing partner to go stick a bat up his arse today without actually saying it. It felt good. Managing partners stink. You a managing partner? Link to comment Share on other sites More sharing options...
Alk Posted August 22, 2007 Share Posted August 22, 2007 BTW, Bubba, I don't fancy myself anything. Like TicTac says, it's FACT Funny story - I told the manageing partner to go stick a bat up his arse today without actually saying it. It felt good. Managing partners stink. You a managing partner? Hey garb, could you please direct these posts to the "jumped the shark" thread. We're talking about food here. Kay? Thanks! Link to comment Share on other sites More sharing options...
SouthernJet Posted August 22, 2007 Author Share Posted August 22, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted August 22, 2007 Author Share Posted August 22, 2007 Mike Vick's Prison Chef: Link to comment Share on other sites More sharing options...
Garb Posted August 22, 2007 Share Posted August 22, 2007 Hey garb, could you please direct these posts to the "jumped the shark" thread. We're talking about food here. Kay? Thanks! Link to comment Share on other sites More sharing options...
joebabyny Posted August 22, 2007 Share Posted August 22, 2007 K alk, i am going to give you a quick recipe here that will make you forget about your deep fried steak and bacon-fat gravy. 1 lb fresh fettucini pasta 1/4 cp extra virgin olive oil yellow onion minced 4 ounces panchetta(italian bacon) or prosciutto- panchetta is preferred but if you can't find either of those use good quality bacon 3 egg yolks and 1/2 cup heavy cream, taken out and warmed to room temp 3/4 cup finely grated Parmigiano-Reggiano, at room temperature--try to get good fresh cheese, not the crap kraft stuff in the green can Freshly ground black pepper--much better then packaged black pepper 1 tablespoon unsalted butter toss oil and butter into pan over medium, then toss in meat and onions, cooking until unions are translucent and meat begins to crisp slightly. Be careful because it will crisp up like bacon which you do not want. Remove from heat and set to the side. Boil the fettucini in a large salted pot according to package directions for al dente. Drain the pasta, saving a small amount of liquid for later. Return the pasta to the pot and stir in meat/onion mixture over high until pasta is coated in mixture. In a bowl wisk the yolks and cream and then add to pasta along with cheese. Remove the pot from the heat and toss until it is well coated. Season with salt and pepper to taste. If needed add a little of the reserved pasta water to help toss the pasta if it is dry. SERVE IMMEDIATELY you tell me fried okra is better then that and and you have problems, lol Link to comment Share on other sites More sharing options...
johnny green balls Posted August 22, 2007 Share Posted August 22, 2007 BTW, Bubba, I don't fancy myself anything. Like TicTac says, it's FACT Funny story - I told the managing partner to go stick a bat up his arse today without actually saying it. It felt good. Managing partners stink. You a managing partner? i'm not even managing partner of my own house, much less my law firm. Link to comment Share on other sites More sharing options...
SouthernJet Posted September 18, 2007 Author Share Posted September 18, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted September 18, 2007 Author Share Posted September 18, 2007 Link to comment Share on other sites More sharing options...
crackbackblock Posted September 19, 2007 Share Posted September 19, 2007 K alk, i am going to give you a quick recipe here that will make you forget about your deep fried steak and bacon-fat gravy. 1 lb fresh fettucini pasta 1/4 cp extra virgin olive oil yellow onion minced 4 ounces panchetta(italian bacon) or prosciutto- panchetta is preferred but if you can't find either of those use good quality bacon 3 egg yolks and 1/2 cup heavy cream, taken out and warmed to room temp 3/4 cup finely grated Parmigiano-Reggiano, at room temperature--try to get good fresh cheese, not the crap kraft stuff in the green can Freshly ground black pepper--much better then packaged black pepper 1 tablespoon unsalted butter toss oil and butter into pan over medium, then toss in meat and onions, cooking until unions are translucent and meat begins to crisp slightly. Be careful because it will crisp up like bacon which you do not want. Remove from heat and set to the side. Boil the fettucini in a large salted pot according to package directions for al dente. Drain the pasta, saving a small amount of liquid for later. Return the pasta to the pot and stir in meat/onion mixture over high until pasta is coated in mixture. In a bowl wisk the yolks and cream and then add to pasta along with cheese. Remove the pot from the heat and toss until it is well coated. Season with salt and pepper to taste. If needed add a little of the reserved pasta water to help toss the pasta if it is dry. SERVE IMMEDIATELY you tell me fried okra is better then that and and you have problems, lol Cabonara......nice. My favorite. Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Link to comment Share on other sites More sharing options...
johnny green balls Posted November 8, 2007 Share Posted November 8, 2007 the new place of my obsession "Reading Terminal Market is an enclosed public market found at 12th and Arch Streets in downtown Philadelphia, Pennsylvania. Over 80 merchants offer fresh produce, meats, fish, groceries, flowers, baked goods, crafts, books, clothing, and specialty and ethnic foods." This place is the reason philly is the world's fattest city. Hershel's East Side Deli is freaking amazing. I ordered a brisket and horseradish sandwich there and they brought out this monstrosity that i could not eat in one sitting. i pride myself on gluttony but even if my leg was hollow i couldn't eat this thing. Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Link to comment Share on other sites More sharing options...
johnny green balls Posted November 8, 2007 Share Posted November 8, 2007 http://www.philadelphiaweekly.com/view.php?id=9659 Link to comment Share on other sites More sharing options...
De-Jet-Erate/Duane Posted November 8, 2007 Share Posted November 8, 2007 chicken fried steak w/ mashed potatoes and gravy, peas and a nice dinner roll. There is no possible way to top that meal, none. I agree but like garlic mashed potatos with mine Link to comment Share on other sites More sharing options...
SouthernJet Posted November 8, 2007 Author Share Posted November 8, 2007 Zingerman's Menu Link to comment Share on other sites More sharing options...
SouthernJet Posted December 5, 2007 Author Share Posted December 5, 2007 Link to comment Share on other sites More sharing options...
afosomf Posted December 5, 2007 Share Posted December 5, 2007 Best ribs in the USA Montgomery Inn in Cincinatti Ohio Link to comment Share on other sites More sharing options...
SouthernJet Posted December 21, 2007 Author Share Posted December 21, 2007 Link to comment Share on other sites More sharing options...
SouthernJet Posted January 18, 2008 Author Share Posted January 18, 2008 Link to comment Share on other sites More sharing options...
joewilly Posted January 18, 2008 Share Posted January 18, 2008 went to friends fer ny's eve for a surf & turf. we caught the lobster ( cayman rock lobster not as good as maine lobster )that day. He bbq'd 3 t bones each about 4 to 5 inches thick. not sure where he got them but the 1st t bone i had in about 15 years Link to comment Share on other sites More sharing options...
SouthernJet Posted January 18, 2008 Author Share Posted January 18, 2008 went to friends fer ny's eve for a surf & turf. we caught the lobster ( cayman rock lobster not as good as maine lobster )that day. He bbq'd 3 t bones each about 4 to 5 inches thick. not sure where he got them but the 1st t bone i had in about 15 years 4-5 inches thick??? what was it? a Brontosaurus? Link to comment Share on other sites More sharing options...
SouthernJet Posted February 11, 2008 Author Share Posted February 11, 2008 http://thepit-raleigh.com/menus.pdf Link to comment Share on other sites More sharing options...
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