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Hey Steel Shank!


Judge Roybeanbag

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9 hours ago, Braff Zacklin said:

Ah, yes, the ol' pickle-and-cheese taco, with ham for a tortilla. If I've seen it once, I've seen it a million times.

I think we have the same santoku, dude.

I swear I invented that using bologna in 1967. I called it the Baloney Surprise. The surprise was no bread.

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3 hours ago, RPM said:

I swear I invented that using bologna in 1967. I called it the Baloney Surprise. The surprise was no bread.

When we was young and poor, one of my entrees for dinner was this:

1) a package of the cheapest, mechanically separated and formed into rectangular slices of turkey you can find

2) a package of store brand stuffing mix (Stove Top?  What am I, a Rockefeller?)

3) an envelope of store brand turkey gravy mix.

Make the stuffing.  Take two slices of turkey, put a row of stuffing down the middle, roll the turkey around the stuffing.  Put it in a baking dish like an enchilada.  Cover it all with the turkey gravy.  Bake for 30 mins or so till hot all the way through.  Hit it with a dash of black pepper, and you are L-I-V-I-N.

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8 minutes ago, Brisketexan said:

you are L-I-V-I-N.

Kuddos bro. But at the time I was shooting for expedience, like leave the fridge open during assembly and devour. Used to piss my sisters off.

Edited by RPM
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5 hours ago, Brisketexan said:

When we was young and poor, one of my entrees for dinner was this:

1) a package of the cheapest, mechanically separated and formed into rectangular slices of turkey you can find

2) a package of store brand stuffing mix (Stove Top?  What am I, a Rockefeller?)

3) an envelope of store brand turkey gravy mix.

Make the stuffing.  Take two slices of turkey, put a row of stuffing down the middle, roll the turkey around the stuffing.  Put it in a baking dish like an enchilada.  Cover it all with the turkey gravy.  Bake for 30 mins or so till hot all the way through.  Hit it with a dash of black pepper, and you are L-I-V-I-N.

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Hell, I'd be tempted to just roll the stuffing filled turkey and use the gravy as a dipping sauce. And I love me some Stove Top, will eat a whole box if not careful. 

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Some leftover smoked beef rib, cheddar, pickle, Valentina's extra hot sauce .

I'll be doing this again tonight.  The cheese is starting to get moldy, so I have to use it up.

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Edited by Focht Up
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Reheated sausage rolls from the local flint shop, dipped in some texadelphia mustard blend*. Served on the paper towel I warmed them up on.

 

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*This is not from texadelphia, but from a place in dfw called cheesesteak house and it's an exact copy of the texadelphia  sauce. 

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36 minutes ago, deft said:

I miss that sauce.

It is and I asked for a bunch of it last week and they came through so I've been putting it on all sorts of random things.  This place's Cheesteaks are better too these days than texadelphia.

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