maybe he just has a small sausage, don't judge, some guys do.
Printable View
maybe he just has a small sausage, don't judge, some guys do.
I am baffled by the plate sizes you two must keep in your kitchens :rofl:
Those perogies look fucking ginormous.
Thought it was a calzone
Oh noe!!! The leftovers got even bigger!!! Ahhh
Attachment 97421
Can you put a banana on that plate please?
Where is the money shot?!
We need to see what is loaded in those giant sacks.
Ex: no one buys pizza pops if it wasn't for their advertising of the inner goods.
What are the boys making for the ladies this evening? (Cause let’s be real I’m a cheap fuck and that’s what I did)
No pics today, but a nice spatchcock roasted chicken on a bed of roasted vegetables ( potatoes, onions, carrots ).
Thin sliced garlic under the skin align with fresh chopped rosemary and olive oil. Olive oil all over the bird with little l liberal S&P on top. Frenched the legs for fun, looked real nice.
Deboned the breasts for serving but otherwise kept the legs thighs and wings bone in ( wife prefers breasts and lack of bones so was worth the couple minutes).
Quick scratch gravy while the chicken rested.
To supplement some simple brussel sprouts, roasted halved with bacon, chili flakes, and S&P and olive oil. Drizzle of Balsamic reduction to finish.
Everything in the oven at 375 on context for a little under an hour. Easy for me, but a crowd pleaser. Couple glasses of red wine on the side for fun, and because I can’t pair wine to save my life anyway.
Ribs plus a package of the PC Black menu pumpkin filled pasta. That pc pasta is nice.
Prime rib.
Attachment 97504
Carmines pizza. That beef looks great!
You've finally made something that doesn't look like the most delicious thing I've ever seen! LoL! Normally, I want to crawl into the screen and shovel it in with my bare hands but I think the colour clash with the plate has possibly made a poor photo?
I bet it's still 102% delicious, but previously I was wondering if you were an alt for Gordon Ramsey.
The color makes it look like there is pork rub on it or something. Is my mobile phone deceiving me?
Hahaha yeah it looks horrible now that I see it again. I think it is mainly because a combination of the pink innard juices with the au jus and peppercorns on top. Was very juicy and I finished the whole thing. Usually I get a bit bored of the taste at restaurants after a while and pack it up.
It is unfortunate because it was one of the more tasty meals I've made. Maybe I should have just called it rib steak? Lol
Rib steak is amazing. Ballin cut for sure.
A few years back we were in Italy and stayed at an Agriturismo in Tuscany (think Govn't sponsored farmhouses turned hostel/hotels) and part of the sell was a cooking class with the owners mother. I know this sounds pretty Eat Pray Love, but we made a Pasta alla amatriciana that was next level. We made it again last night and it was one of the best Pasta sauces I have ever had. We made some home made pici (which is the local pasta there), which was good too but not needed, you can either buy Pici or any other Pasta that you like. Best part about it, ridiculously easy and doesn't need a boat load of different ingredients.
For 4 people
Guanciale (Preferred) or Pancetta 100 g
Extra virgin olive oil 1/2 cup
1 750ml Can of DOC San Marzano whole Tomatoes (Crushed by hand)
Pecorino Romano 100 g Finely grated
2tsp of Red Chili Flakes
Brown the Guanciale with olive oil in a pan until it becomes soft, add the tomato and chili flakes.
Cook for about 20 minutes. Add the pasta and pecorino cheese stir to melt the pecorino.
We uh... napped through “dinner prep” time... postponed till tonight.
Argentinian filet medallions w/truffle potato purée and miso butter poached prawns
Paired with a wine that cuts the richness well
Attachment 97515
Attachment 97516
Attachment 97517
Stirring up some crab Mac and Cheese
Kale salad from Costco is a MVP but you gotta try the new new Dill Pickle Salad from Costco. Rookie of the year!!!
Attachment 97520