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Posted
10 hours ago, Zepol87 said:

Confession...

I've never had sardines before. I've contributed in other forms too this thread but you fucks are making me to think I'm missing out

I'm not sure you can say you've lived a full life until you've eaten sardines and crackers in a  cold duck blind.

Posted
20 hours ago, Zepol87 said:

Confession...

I've never had sardines before. I've contributed in other forms too this thread but you fucks are making me to think I'm missing out

kippered herring >>>>>>>>> sardines

  • Like 2
Posted
16 hours ago, Brisketexan said:


So you’re a terrorist who hates America. That’s cool.

Just means more for you, sunshine.  Nothing more American than sacrificing for others. 

Posted

Made meatloaf ftom the Real Cajun cookbook. This was going to go in the shit I cooked thread, but I forgot the 'after' pic so the leftover meatloaf, egg, cheese sandwich goes here.

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  • Like 8
Posted

Turn the heat down on your pan, chief.  Toast the sourdough on medium, not high.  Gets brown and toasty crispy, but not burned.  Your stove has knobs for a reason, goddamit.

Sorry.  I take toasted sourdough pretty damned seriously.  I made everyone leftover ham sammiches on it last night.  And it was glorious.  Pro-tip -- toast the inside of the bread first.  Heat the ham and cheese in the microwave.  Put it in the sammich, then slowly toast the outside.  Then relish, with leftover dirty rice, chips and queso, and a coldbeer.

  • Like 1
Posted
1 hour ago, ChampKind said:

Color me disagreed. Keep that pan hot, toast the outside, the the inside, build yo sammich, then finish the outside.
 

Sounds like a recipe for cold-room temp fillings. But you’re the professional so I’m probably wrong.

Posted

It was toasted inside and out, not burnt either. Meatloaf was already warmed up in the microwave. Assembled and put back on the griddle on low with a lid over it to melt the cheese.

 

 

Nothing beside remains. Round the decay of that colossal sandwich, boundless and bare the lone and level chip crumbs stretch far away.

 

I think I’ll have another beer

Posted

I think y'all are adding steps that aren't needed.  Why toast the inside?  Butter the bread, medium heat, build sammich, cover pan and grill each side to golden brown.  The heat from under the cover will get the filling hot and your toasted bread is crispy on the outside.  The juices from the filling are absorbed into the untoasted side adding flavor.

Posted
27 minutes ago, PhillyD said:

I think y'all are adding steps that aren't needed.  Why toast the inside?  Butter the bread, medium heat, build sammich, cover pan and grill each side to golden brown.  The heat from under the cover will get the filling hot and your toasted bread is crispy on the outside.  The juices from the filling are absorbed into the untoasted side adding flavor.

The toasty inside keeps the bread from getting too saturated with juices.  You don't want migratory sogginess to take away from your crispy outside.  It's like, science and stuff.

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Posted
18 hours ago, deft said:

It was toasted inside and out, not burnt either. Meatloaf was already warmed up in the microwave. Assembled and put back on the griddle on low with a lid over it to melt the cheese.

 

 

Nothing beside remains. Round the decay of that colossal sandwich, boundless and bare the lone and level chip crumbs stretch far away.

 

I think I’ll have another beer

Brisket gonna Brisket, not a GD thing wrong with your sandwich. 

  • Like 1
Posted
2 hours ago, Orange&White said:

 

Leftover Christmas tamales with fried egg on leftover cocktail plate from an engagement party we hosted for some friends.

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One of my favorite post-xmas breakfasts.  And that plate is appropriately hideous.

  • Like 1
Posted

If that's the case, I've got so good news for you, my boys. Big Daddy got an air fryer from Santa. Opening up a new world of tasty delights for us all. Here's some tots that turned out crispy and delicious. afdc344d71e1533929e82b62cb024332.jpg

  • Like 3

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