Food

Discussion in 'The Lounge' started by XO, Aug 9, 2013.

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  1. 520

    520 2020 GOAT CHAMP from 3-7 to champ

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    image.jpeg Inventing a 3 pepper secret burger sauce
     
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  2. Oilers27

    Oilers27 Starter

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    Not healthy, but good eatin....Santo Domingo

    IMG_0685.JPG
     
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  3. Fry

    Fry Welcome to the land of tomorrow!

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    I'm not breaking any new ground with this combo, but tonight was the first time I tried it. Cottage cheese and pineapple. Delicious.
     
  4. Aqutis30

    Aqutis30 Do you mind - NOT being a Motaur?

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    Me and the wife went to Hickory Falls right off I-24 at Sam Ridley and damn that 12oz Ribeye was good. Nicely marbled and juicy.
     
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  5. GoT

    GoT Strength and Honor

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    I have never been in there. Good to know
     
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  6. Aqutis30

    Aqutis30 Do you mind - NOT being a Motaur?

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    Let me put it this way, their ribeye is better than Longhorns or Chop House.....and that's saying something.
     
  7. Aqutis30

    Aqutis30 Do you mind - NOT being a Motaur?

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    I don't know man, dat Chicken Teriyaki sub from Penn Station is dope.
     
  8. 520

    520 2020 GOAT CHAMP from 3-7 to champ

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    Making bruschetta and lasagna tonight


    Anyone ever use bruschetta as a sauce for the lasagna...like cook it with the meat?

    I'm thinking of either doing that or just layering bruschetta on the top and covering in mozzarella
     
  9. 520

    520 2020 GOAT CHAMP from 3-7 to champ

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    image.jpeg Holy god. Might be the best thing I ever created. Now I'm sure it's been done before, but I never seen it

    Home made bruschetta

    1 pack cherry tomatoes 1 pack sunburst tomatoes, heat up about 5 tbsp of olive oil and toast some garlic fresh crushed garlic, only takes a few seconds if you drop the garlic in hot oil, put in a bowl with the tomatoes sliced however you like, since I was making lasagna with it I only cut once...if it was only for apps I probably would of at least quartered if not diced. Cut about 10-15 basil leaves, I added some salt pepper Italian seasoning fresh mozzeralla and a dash of garlic powder since I didn't toast enough garlic.

    Then just mix it and let it sit for an hour, stir before serving. I just put that mix on top of my lasagna and it added a whole nother flavor dimension.

    Here's the appetizer
    image.jpeg
     
    #429 520, Jul 26, 2016
    Last edited: Jul 26, 2016
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  10. 520

    520 2020 GOAT CHAMP from 3-7 to champ

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    Some **** for @DeeT04

    image.jpeg

    Cuban cod with mango salsa and rice

    Working with a semi famous chef is pretty dope
     
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