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Thread: Share Your Self-Isolation Recipes

  1. #561
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    maybe he just has a small sausage, don't judge, some guys do.
    Quote Originally Posted by schurchill39 View Post
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    Oh god, don't get him started.

  2. #562
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    I am baffled by the plate sizes you two must keep in your kitchens

  3. #563
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    Those perogies look fucking ginormous.

  4. #564
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    Thought it was a calzone
    Quote Originally Posted by Gestalt View Post
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    Im the one with a learning disability....

  5. #565
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    Quote Originally Posted by dirtsniffer View Post
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    Thought it was a calzone
    Yea they look like homemade pizza pockets to me.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  6. #566
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    Oh noe!!! The leftovers got even bigger!!! Ahhh

    3514DB2C-17EB-451E-8DF4-5898D0432885.jpg

  7. #567
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    Can you put a banana on that plate please?
    Quote Originally Posted by schurchill39 View Post
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    Oh god, don't get him started.

  8. #568
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    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.

  9. #569
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    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.
    Last edited by killramos; 02-14-2021 at 06:20 PM.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  10. #570
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    Ribs plus a package of the PC Black menu pumpkin filled pasta. That pc pasta is nice.
    Quote Originally Posted by schurchill39 View Post
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    Oh god, don't get him started.

  11. #571
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    Prime rib.

    20210214_193757.jpg

  12. #572
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    Carmines pizza. That beef looks great!
    Quote Originally Posted by Gestalt View Post
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    Im the one with a learning disability....

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    Quote Originally Posted by Disoblige View Post
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    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?

  14. #574
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    Quote Originally Posted by ThePenIsMightier View Post
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    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
    Last edited by Disoblige; 02-15-2021 at 10:10 AM.

  15. #575
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    Rib steak is amazing. Ballin cut for sure.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  16. #576
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    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.
    Originally posted by arian_ma
    your stomach is full of sulfuric acid

  17. #577
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    Quote Originally Posted by killramos View Post
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    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)
    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

    6763FE3B-EBF2-4228-8BB1-3AABF2C65C32.jpg

  18. #578
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    Quote Originally Posted by Buster View Post
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    The benefit of masks is not known at this time. But we do know it is some non-trivial amount more than zero.

    We also know that the cost of mask use is, essentially, zero.

    So the cost:benefit of mask use is approaching infinity. I'll take that every time. And every time I see someone without a mask, I think they are stupid.

  19. #579
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    Quote Originally Posted by flipstah View Post
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    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!!!

    b1c1b8_97a78cebb0dd4f0cab47490fcd61ebc4_mv2.jpg
    Last edited by dj_rice; 02-16-2021 at 10:31 AM.
    Originally posted by GTS Jeff
    You know those bored stay at home moms who's entire lives revolve around driving their kids to soccer, various cleaning accessories, and worrying about neighbourhood rapists? The kind of people that watch the View and go "uh huh..." Those unfulfilled people who try to fill the void in their empty lives by writing whiny letters to the editor complaining about shit that no one really cares about?

    Well imagine if instead of writing that letter to the editor, she just posts on a car forum for car enthusiasts. That's Kritafo.

  20. #580
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    Quote Originally Posted by dj_rice View Post
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    Kale salad from Costco is a MVP but you gotta try the new new Dill Pickle Salad from Costco. Rookie of the year!!!

    b1c1b8_97a78cebb0dd4f0cab47490fcd61ebc4_mv2.jpg
    I was not stoked when my wife grabbed this.. shockingly good

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