Author Topic: cooking  (Read 283316 times)

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Offline Spracne

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Re: cooking
« Reply #4550 on: April 01, 2024, 06:19:50 PM »
Folks, HE DID IT AGAIN!!!

Offline pissclams

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Re: cooking
« Reply #4551 on: April 01, 2024, 06:44:33 PM »
Folks, HE DID IT AGAIN!!!
what you might not be aware of is the layer of this magical queso found in these NACHOS

https://quesomama.com/white-queso/


Cheesy Mustache QB might make an appearance.

New warning: Don't get in a fight with someone who doesn't even need to bother to buy ink.

Offline JaylenHouse

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Re: cooking
« Reply #4552 on: April 17, 2024, 06:06:51 AM »
Just diving into this lively discussion and gotta say, it's like a breath of fresh air around here! With all the twists and turns, the anticipation is almost like a rollercoaster ride. It seems like everyone has their own take on the matter at hand, and it makes for some great banter.

When it comes to the main question in the topic, I'm leaning toward the idea that a little competition never hurt anybody. It's all about finding that sweet spot, and it looks like this conversation is doing just that. What are your thoughts on the topic? Do you think a little shake-up can lead to some surprising results?

Offline DaBigTrain

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Re: cooking
« Reply #4553 on: April 17, 2024, 09:05:13 AM »
My thoughts are you can eff right off JaylenHouse!
"The Times 03/Jan/2009 Chancellor on brink of second bailout for banks"

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Offline Spracne

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Re: cooking
« Reply #4554 on: April 17, 2024, 09:50:54 AM »
This is just classic JH. Sometimes you gotta just take a step back and appreciate it.

Offline CNS

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Re: cooking
« Reply #4555 on: April 17, 2024, 10:11:53 AM »
JH with insight that cuts to the bone of every topic. 

Offline Fldermaus

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Re: cooking
« Reply #4556 on: April 17, 2024, 11:19:39 AM »
Regarding the main question in this topic, I'm going to take a strong stand and say "I'm for it"
I may be an infrequent poster, but JaylenHouse emboldened me to shake things up.

Offline sys

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Re: cooking
« Reply #4557 on: April 17, 2024, 02:42:41 PM »
i agree with dbt.  add another vote for jaylenhouse to eff off.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline Cire

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Re: cooking
« Reply #4558 on: April 17, 2024, 08:07:02 PM »
Man, it has been YEARS since I had a bucatini noodle but the other day I just happened to notice some at the grocery store. Made “moms spaghetti” last night so I guess “moms bucatini” and it was magnifico


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Online mocat

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Re: cooking
« Reply #4559 on: April 17, 2024, 08:29:51 PM »
u got pics m8?

Offline Spracne

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Re: cooking
« Reply #4560 on: April 17, 2024, 08:35:44 PM »
Man, it has been YEARS since I had a bucatini noodle but the other day I just happened to notice some at the grocery store. Made “moms spaghetti” last night so I guess “moms bucatini” and it was magnifico


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I just watched this the other day. It's the original like 1930s recipe for Chef Boiardi sauce. Would be fun to try.

https://youtu.be/xaCuMfY59u0?si=GJuPYDdxJUsia6Nq

Offline Cire

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Re: cooking
« Reply #4561 on: April 18, 2024, 08:27:03 AM »
u got pics m8?

no pics,

just regular red sauce, I use san marzano tomatoes with a little paste to thicken, and use either ground pork or ground beef for meat.  mushrooms and lots of onion and garlic. 

Bucatini look like super thick spaghetti noodles but they are hollow and are great if you have a good sauce because the sauce works it's way into the noodles.  They are so good.

But the cheap pasta brands (i usually buy barilla pasta) don't make them.