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(Bon Appetit)   Fark Foodies, share your culinary picks for Super Bowl Sunday   (bonappetit.com ) divider line
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2091 clicks; posted to Main » on 31 Jan 2013 at 5:00 PM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



186 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2013-01-31 02:37:08 PM  
Bowl of Cheerios and a glass of bourbon
 
2013-01-31 02:37:36 PM  
Pizza, delivered, not frozen.
 
2013-01-31 02:37:42 PM  
My contribution is wings, vodka, and my 55" HDTV.

There will also be dips, chips, caviar, and some multi-foot long sandwich, and crockpot chili or meatballs, but I'm not involved in those components.
 
2013-01-31 02:37:45 PM  
I think I'm going to make homemade pretzels.  And possibly smoke a brisket.


I don't know.
 
2013-01-31 02:42:13 PM  

Purelilac: 55" HDTV.



Rookie.
 
2013-01-31 02:42:47 PM  

PFRboy: Purelilac: 55" HDTV.


Rookie.


Phhbbbbt.
 
2013-01-31 02:44:17 PM  
I'll be fasting.
 
2013-01-31 02:45:21 PM  
Fajitas in a home made marinade and queso from a recipe that megalynn44 passed along.
 
2013-01-31 02:46:32 PM  
A big pot of chili with all the fixings laid out buffet style
 
2013-01-31 02:47:30 PM  
i would just like to say to whoever posted that food thread about pepperplate for the iphone/ipad a couple weeks ago, thank you. it is truly one of the best-executed apps i've ever seen.

www.pepperplate.com
 
2013-01-31 02:50:27 PM  
Ro-Tel + Velveeta
 
2013-01-31 02:54:13 PM  
I'll be making chili, cornbread, carrots/celery + bleu cheese dressing, and root veggie chips with homemade hummus.

Everyone else is bringing booze and munchies.
 
2013-01-31 03:04:15 PM  

Eutamias21: root veggie chips


Oooh, do you make these yourself?
 
2013-01-31 03:05:52 PM  

iamrex: Eutamias21: root veggie chips

Oooh, do you make these yourself?


Yep. They're not very good, haha. They'd be better if I used a mandolin and deep fried them. Instead I cut them by hand, toss them in olive oil, white vinegar, salt, and pepper, and bake in a 250 degree oven, flipping every 30 minutes or so until they're dried out and "crisp."
 
2013-01-31 03:06:35 PM  

Eutamias21: root veggie chips


Isn't that just a potato chip? It's a root, it's a vegetable and it's in chip form.
 
2013-01-31 03:08:30 PM  

Eutamias21: Yep. They're not very good, haha. They'd be better if I used a mandolin and deep fried them. Instead I cut them by hand, toss them in olive oil, white vinegar, salt, and pepper, and bake in a 250 degree oven, flipping every 30 minutes or so until they're dried out and "crisp."


Do you season them at all?  And besides potatoes/sweet potatoes, what else do you use?
 
2013-01-31 03:14:59 PM  

RexTalionis: Isn't that just a potato chip? It's a root, it's a vegetable and it's in chip form.


I don't use potatoes, though. Beet, kohlrabi, radish, parsnip, etc.

iamrex: Do you season them at all? And besides potatoes/sweet potatoes, what else do you use?


Re: seasoning, really only salt and pepper. Occasionally cumin or paprika. Re: types, see above.
 
2013-01-31 03:35:19 PM  

Eutamias21: RexTalionis: Isn't that just a potato chip? It's a root, it's a vegetable and it's in chip form.

I don't use potatoes, though. Beet, kohlrabi, radish, parsnip, etc.

iamrex: Do you season them at all? And besides potatoes/sweet potatoes, what else do you use?

Re: seasoning, really only salt and pepper. Occasionally cumin or paprika. Re: types, see above.


radish cooks up ok?  I would think there was too much water in them.

do they crisp up at 250?  how long does it take?  I would maybe try bumping the heat up to around 450 towards the end of cooking.
 
2013-01-31 03:37:10 PM  

soosh: do they crisp up at 250? how long does it take? I would maybe try bumping the heat up to around 450 towards the end of cooking.


It takes a LONG time. It's the only way to sufficiently dry them out. At least 90 minutes.
 
2013-01-31 03:38:55 PM  

Eutamias21: soosh: do they crisp up at 250? how long does it take? I would maybe try bumping the heat up to around 450 towards the end of cooking.

It takes a LONG time. It's the only way to sufficiently dry them out. At least 90 minutes.


any reason you don't fry them in a wok or saucepan?  just to keep them less greasy?
 
2013-01-31 03:38:59 PM  
Tacos and tequila.
 
2013-01-31 03:41:13 PM  
Friend gave me a deep fryer years ago - toss in fresh wings for ~10 minutes, dump them in a sealed bowl with butter and Frank's hot sauce, and shake. Yum.

.
.
.

This explains why I tossed the fryer and am currently on a diet.
 
2013-01-31 03:48:29 PM  
One of the people coming to our party is breaking out the football field Mexican dip, par example:

3.bp.blogspot.com


I'm less dedicated and just making chili.
 
2013-01-31 03:50:23 PM  

muck4doo: Tacos and tequila.


Good call.
 
2013-01-31 03:54:17 PM  
blog.nj.com
Good food & atmosphere.
 
2013-01-31 04:02:44 PM  

soosh: any reason you don't fry them in a wok or saucepan? just to keep them less greasy?


Yah. Plus I don't feel like buying a sh*tton of oil.
 
2013-01-31 04:03:41 PM  
My bil is hosting and firing up the smoker. I'm just doing wings, homemade hummus, and probably queso.
 
2013-01-31 04:16:47 PM  

BKITU: Ro-Tel + Velveeta


Help, Fark, you're my only hope.  Is Ro-Tel cheese still available? When I lived in Texas, they had it.  It was not as rubbery as Velveeta.  It was better than Velveeta.  It melted and had better consistency than sauce made with real cheddar.  It was somewhere between cheddar and Velveeta.  I haven't seen Ro-Tel brand cheese in years, I've even looked on Amazon.com.

Anybody?  Anyone at least remember Ro-Tel Cheese?  Mixed with the chilis it's the best dip ever.
 
2013-01-31 04:18:12 PM  

Once and Future Lurker: A big pot of chili with all the fixings laid out buffet style


I'm probably going to do this, along with homemade cornbread.  It's a winner every time.
 
2013-01-31 04:21:49 PM  
Buffalo Chicken Dip was a hit last year so it's making a comeback.

I also am making a king cake.

I have some spiral sandwiches in the freezer.

And am gonna do some crue de vegetables.

I've got some homemade queso.

Not sure what else....

This cheddar bacon ranch bread was popular last year, not sure I'm going through the trouble this time thoug
 
2013-01-31 04:23:28 PM  
Chili Cheese Dip

1 pkg. cream cheese, press it into the bottom of a glass pie pan with a spoon until it covers it evenly
1 can Chili With No Beans, spread over cream cheese
1 pkg. shredded Mexican cheese, sprinkle over chili until none can be seen.

Microwave until melty (about six minutes,) then eat with those scoop-shaped tortilla chips. You can also put a Sterno under the dish to keep it melty, if you really want to be fancy about it.
 
2013-01-31 04:24:32 PM  

megalynn44: This cheddar bacon ranch bread was popular last year, not sure I'm going through the trouble this time thoug


1.bp.blogspot.com

Wow that looks delicious but I don't know if my heart could handle it.
 
2013-01-31 04:26:50 PM  
Garden and Gun just posted the Bacon Explosion
 
2013-01-31 04:29:32 PM  

Earguy: BKITU: Ro-Tel + Velveeta

Help, Fark, you're my only hope.  Is Ro-Tel cheese still available? When I lived in Texas, they had it.  It was not as rubbery as Velveeta.  It was better than Velveeta.  It melted and had better consistency than sauce made with real cheddar.  It was somewhere between cheddar and Velveeta.  I haven't seen Ro-Tel brand cheese in years, I've even looked on Amazon.com.

Anybody?  Anyone at least remember Ro-Tel Cheese?  Mixed with the chilis it's the best dip ever.


I remember that, but haven't seen it since I lived in Oklahoma, sixteen years ago.
 
2013-01-31 04:33:16 PM  
Puppy Bowl Chow!
 
2013-01-31 04:37:16 PM  

soosh: Anyone at least remember Ro-Tel Cheese? Mixed with the chilis it's the best dip ever.

I remember that, but haven't seen it since I lived in Oklahoma, sixteen years ago.


I know, right?  I know I'm not crazy.  I get the feeling it's not made anymore.
 
2013-01-31 04:44:53 PM  
I'm eating whatever you bring over.
 
2013-01-31 04:48:17 PM  

Earguy: Ro-Tel Cheese


http://www.texmex.net/Rotel/cheesdip.htm

http://www.ro-tel.com/recipes-RoTel-Famous-Queso-Dip-2693.html
 
2013-01-31 04:52:26 PM  

ferretman: http://www.texmex.net/Rotel/cheesdip.htm


Man, that site is 1996tastic!
 
2013-01-31 04:58:09 PM  
I made these last year, and they were a hit - Bacon wrapped chicken wing lollipops.
lh6.ggpht.com
 
2013-01-31 05:01:35 PM  
An 11" Subway, a bag o' chips, and lotsa Bells Two Hearted Ale.
 
2013-01-31 05:02:41 PM  
Bowl of purple jesus
 
2013-01-31 05:04:01 PM  
Lots of shrimp and cocktail sauce

Mini beef wellingtons

Sweet potato fries
 
2013-01-31 05:04:52 PM  
A 2-lb slab of pork fat.

/I wish.
 
2013-01-31 05:05:54 PM  
Two words: Puppy Bowl.
Also, cheap no-excuse beer, good soup, and mebbe a quick visit to the nightclub two doors down. A loving and kind woman to come home to.
 
2013-01-31 05:05:58 PM  
Only on SuperBowl Sunday, a BBQ place by me makes smoked, cajun pork sausage, wrapped in bacon with their homemade sauce over the top.  Simply exquisite.
 
2013-01-31 05:06:19 PM  
MEAT
 
2013-01-31 05:07:07 PM  
Homemade pan pizza (Cook's Country via Cooking for Engineers)
 
2013-01-31 05:07:46 PM  
Buffalo wing soup. Not sure what else yet.
 
2013-01-31 05:07:57 PM  
BBQ brisket, low and slow.
 
2013-01-31 05:08:36 PM  
Crabby snacks and homemades.
 
2013-01-31 05:10:06 PM  
Going back to the "norm" this year.

Chips and dip
Pizza

My GUAC I make every year-

About 6 -8 Avocados
head of roasted garlic
bunch of cilantro
diced red onion (optional)
Feta cheese crumbled

Mix and smash Avocado in large bowl
chop up roasted garlic
Mix all together

Get good chips.
 
2013-01-31 05:11:18 PM  
i'll make a salsa.

- tomatoes (skinned, i hold them over the gas burner until skin blackens a little, makes the skin pretty very easy to remove, and open flames are always fun in the kitchen)
- onions
- fresh jalapenos and serranos to taste (i usually cut out the white/seeds, chop the peppers, and then add seeds/whites to taste -- every pepper is a little different on heat, so this method adds trial and error in place of guess work -- i can take heat, but i prefer balanced flavors)
- garlic
- cilantro
- lime juice
- pretentious salt (doesn't have to be pretentious, but why not)

takes a matter of minutes and better than anything i can buy where i live.  (i don't think you can find good salsa in the US outside of texas... oh ana's... how i miss you... time to re-engage my letter writing campaign to get stores near me to carry this stuff)

www.anasfoods.com
 
2013-01-31 05:11:19 PM  
wolf nipples, ocelot eyes.

Actually wings and ribs.
 
2013-01-31 05:12:31 PM  
Cheap Beer, Vegan Queso Nachos, and Oreos

/just moved into new apartment
 
2013-01-31 05:13:31 PM  

Purelilac: PFRboy: Purelilac: 55" HDTV.


Rookie.

Phhbbbbt.


Not if it's for your bathroom! ;)

Bye.
 
2013-01-31 05:14:02 PM  
How to eat a double-bone wing: http://youtu.be/BRcOY-PvOC8

Book it, done.

/wtf is wrong with Fark's new interface
//can't link properly for shiat
///what is this, Grandpa's Fark?
 
2013-01-31 05:14:35 PM  
I would like to sink my teeth into the following on Super Bowl Sunday:

2.bp.blogspot.com

ww4.hdnux.com

www.isportstimes.com

sportige.com

shame-full.com

cdn2-b.examiner.com

www.vibe.com

i2.cdn.turner.com
 
2013-01-31 05:15:20 PM  
If the wife wins the bet Pink Taco - If I win Tossed Salad
 
2013-01-31 05:16:06 PM  
Creme cheese filled, bacon wrapped, jalapenos.

Take a large jalapeno slice it in half and clean out the seeds, blop in the creme cheese, wrap the whole thing in bacon and stick  a tooth pick through it to hold the bacon. Bake on 450 until bacon is crispy.
 
2013-01-31 05:16:37 PM  

Fark Foodies


Yeah, fark 'em!! Buncha snobs.


:-)
 
2013-01-31 05:17:09 PM  
Chips and guac and salsa/pico for pregame. I love fresh made guac and pico/salsa...IDK what it technically is, fresh chopped tomatoes, onions, cilantro and lots of jalapeños, chopped but still chunky with a ton of lime juice.

Hot Italian sausage on rolls with gravy, peppers and onions...prolly start serving those around halftime. I like to sear some color on the sausages, then do the peppers and onions in the same pan. Then a simple marinara sauce for the sausages and peppers to bathe in until its time to eat.

End game I haven't decided, probably just the rest of the beer and bringing back the chips and salsa, couple bowls, then pass out.
 
2013-01-31 05:17:30 PM  
We are having a Baltimore themed selection: crab cakes, cream of crab soup, Tastykakes, Utz chips, and Natty Boh. We are also serving chili, crab dip/crackers, stuffed mushrooms, and a generic crudités platter.

/stoked Ravens fan
//miss B-more.
 
2013-01-31 05:17:36 PM  
or, better yet, buying a sack of oysters.  some served raw, some grilled (drago's recipe, basically) with butter, garlic, oregano, romano, and some parsley.
 
2013-01-31 05:18:31 PM  

casual disregard: How to eat a double-bone wing: http://youtu.be/BRcOY-PvOC8

Book it, done.

/wtf is wrong with Fark's new interface
//can't link properly for shiat
///what is this, Grandpa's Fark?


Go to "myFark" and uncheck the WGYMPGwhatever box.
 
2013-01-31 05:19:02 PM  
Pancakes and shame.
 
2013-01-31 05:20:08 PM  
Since the Super Bowl is in New Orleans, going Cajun theme. 40 pounds of crawfish getting boiled, big ass pot of gumbo, and some catfish poboys.
 
2013-01-31 05:20:12 PM  
Preheat oven to about 400F
Head of cauliflower (stay with me here)
Slice it longways, about 3/4" thick, so you have a few large slices.
Put em on a cookie sheet
Drizzle a good olive oil generously over them, and then a few spices (cumin, salt)

Slide it into the oven for 15-30 minutes, until the slices are browned and soft.
Seriously yummy, and you look like a foodie - but all you did was slice/season/bake.

Bonus: some sort of nice dip for them - ranch, etc.
 
2013-01-31 05:20:21 PM  

Slaves2Darkness: Creme cheese filled, bacon wrapped, jalapenos.

Take a large jalapeno slice it in half and clean out the seeds, blop in the creme cheese, wrap the whole thing in bacon and stick  a tooth pick through it to hold the bacon. Bake on 450 until bacon is crispy.


I've made similar and baste with brown sugar and cumin.   Recipe - they call for chili seasoning but whatevs.  Cumin is sufficient.
 
2013-01-31 05:20:26 PM  

Random Anonymous Blackmail: Pancakes and shame.


Prince? Is that you?
 
2013-01-31 05:20:31 PM  
I'm making my black bean and goat cheese dip.
 
2013-01-31 05:22:33 PM  

pute kisses like a man: some grilled (drago's recipe, basically)


This is very relevant to my interests...
 
2013-01-31 05:25:22 PM  
- Beignets for breakfast
- Wings fried in peanut oil, just salted and peppered, with buffalo, ranch, blue cheese sauce and celery. Peanut oil is the key.
- Bacon wrapped chicken breast in a jalapeno spiced raspberry sauce, bite-sized
- Jalapeno popper dip
- Gruyere & bacon dip w/ veggies
- Lamb and vegetable kabobs over spicy saffron rice
 
2013-01-31 05:25:36 PM  

dmax: Preheat oven to about 400F
Head of cauliflower (stay with me here)
Slice it longways, about 3/4" thick, so you have a few large slices.
Put em on a cookie sheet
Drizzle a good olive oil generously over them, and then a few spices (cumin, salt)

Slide it into the oven for 15-30 minutes, until the slices are browned and soft.
Seriously yummy, and you look like a foodie - but all you did was slice/season/bake.

Bonus: some sort of nice dip for them - ranch, etc.


damn you are making me homesick...and hungry! You suck!
 
2013-01-31 05:25:47 PM  
1. Take about 20 Lb. of cheap bacon, fry it up extra crispy and make DAMN SURE you hide it well, or it won't be there by game time;

2. Take a large green recycling tub, fill it full of a wide assortment of imported brews, then bust a 20 Lb. sack of ice over the top;

3.  Quick and dirty chip dip: mix 1 can of minced clams (drained) into a 1/2 Lb. canister of sour cream;

4. SPECIAL ATTENTION TO FARKETTES:  Make an agreement with all the women at the party to shout really crude sexist comments about the players while the game is underway; turn tables on your masculine counterparts.
 
2013-01-31 05:25:58 PM  
Mix caramel popcorn with cheddar cheese popcorn.

/none of that caramel & butter popcorn mix, or cheddar & butter popcorn mix either
//straight caramel, straight cheddar, homey
 
2013-01-31 05:26:45 PM  
Anybody have a delicious vegetarian stuffed mushroom recipe? I'm thinking something involving spinach and parmesan in the stuffing.
 
2013-01-31 05:27:40 PM  
Asian grilled chicken wings, seven layer dip, and whatever else the guests bring.

The thing I'm most excited about, though, is the Irish Red I bottled a couple of weeks ago.  It's my first batch since taking a year and a half off from brewing, and it smelled fantastic.  Fingers crossed it'll have carbonated enough.
 
2013-01-31 05:27:59 PM  
I'll be making my salsa, as always.

farm9.staticflickr.com
 
2013-01-31 05:28:09 PM  
short rib tacos (crock pot)

4 Southern Tier 2x IPAs followed by however many Harpoon regular octane IPAs it takes.
 
2013-01-31 05:28:42 PM  
2 blocks of cream cheese melted, mix in 2 drained cans of Rotel.  Serve with Fritos scoops.

/I sound fat
 
2013-01-31 05:28:42 PM  

Purelilac: casual disregard: How to eat a double-bone wing: http://youtu.be/BRcOY-PvOC8

Book it, done.

/wtf is wrong with Fark's new interface
//can't link properly for shiat
///what is this, Grandpa's Fark?

Go to "myFark" and uncheck the WGYMPGwhatever box.


WYSIWYG.

/you're a pimp
//thanks
 
2013-01-31 05:29:45 PM  

germ78: Mix caramel popcorn with cheddar cheese popcorn.


Oh, and get these guys to do it for you if you have a layover at O'Hare: Nuts on Clark.
 
2013-01-31 05:31:53 PM  

megalynn44: Anybody have a delicious vegetarian stuffed mushroom recipe? I'm thinking something involving spinach and parmesan in the stuffing.


This one works nicely, but requires a little planning:

1.  Several days prior to use, take one vegetarian and feed them on nothing but hen-of-the-woods mushrooms cooked in garlic and butter.
2.  When you're ready to cook, debone your vegetarian as usual, and then place in a food processor with some breadcrumbs and Parmesan.  Pulse until thoroughly mixed.
3.  Wash your mushrooms thoroughly, and stuff with the mixture.
4.  The mushrooms can either be grilled or baked to preference.
 
2013-01-31 05:32:48 PM  
Nadia's gonna Slather some chicken. Awesome.

http://i50.tinypic.com/245n3bl.jpg">
 
2013-01-31 05:33:34 PM  

megalynn44: Buffalo Chicken Dip was a hit last year so it's making a comeback.


Wifey made it a few weeks ago - huge hit. Oh, and I'm super-jealous of those able to grill or smoke this Sunday. It's going to be in the teens here and the Weber Smokey Mountain has been put up since December. A pork shoulder or brisket would be so awesome.
 
2013-01-31 05:33:53 PM  
second try for Nadia and her Slather


http://i50.tinypic.com/245n3bl.jpg
 
2013-01-31 05:35:10 PM  
Wow, I can't believe this hasn't turned into a "I know the real thing, I'm from Buffalo, we just call them wings" thread.
 
2013-01-31 05:35:13 PM  
I'll be in a bar, on a boat, for the superbowl.  $50 bucks, all I can drink, includes tip, for the entire day.  Includes top shelf liquor at bar prices.  I'll be lucky to make it to the super bowl, let alone thinking about food.
 
2013-01-31 05:36:55 PM  
Already have all the ingredients for cornbread, & chili & bleu cheese celery... but no beer.

/male of the species is bringing beer, or not getting any chili or cornbread :)
 
2013-01-31 05:37:54 PM  

MylesHeartVodak: Wow, I can't believe this hasn't turned into a "I know the real thing, I'm from Buffalo, we just call them wings" thread.


FWIW I've had wings from a lot of different areas(east of the Mississippi), and I've found none better than those in upstate NY.  Upstate NY ALSO has salt potatoes and beef on weck, but every region has their own awesome food.
 
2013-01-31 05:40:31 PM  
So, we're gonna have:

-Pigs in blankets
-Hummus, and I'll make pita chips to go with
-Onion dip (yeah, the traditional Lipton onion soup mix in sour cream) and a few bags of potato chips
-Guacamole and a few bags of tortilla chips

For the actual meal, I'll pick up some pizzas from the place near my house.

For dessert, my wife is making ice cream sandwiches from scratch.  She already made some oatmeal/cherry/chocolate cookies, and she says she's going to make the ice cream, too.
 
2013-01-31 05:42:35 PM  
Homemade pizza, brats, other apps, chips, dip, nuts, cold beer and bourbon
 
2013-01-31 05:43:24 PM  
Ray Lewis "Killer" Chili
Flacco Fries
Harburgers
Randy Moss's "Greatest Ever" Wings
Kaepernick Oreo Cream Pie
 
2013-01-31 05:43:50 PM  
www.my-mamas-best-recipes.com
Maryland crab dip, jumbo lump only.
 
2013-01-31 05:44:44 PM  

FrancoFile: Lots of shrimp and cocktail sauce, Mini beef wellingtons, Sweet potato fries


That sounds pretty awesome.

bartink: BBQ brisket, low and slow.


225.
 
2013-01-31 05:52:41 PM  

Scruffinator: MylesHeartVodak: Wow, I can't believe this hasn't turned into a "I know the real thing, I'm from Buffalo, we just call them wings" thread.

FWIW I've had wings from a lot of different areas(east of the Mississippi), and I've found none better than those in upstate NY.  Upstate NY ALSO has salt potatoes and beef on weck, but every region has their own awesome food.


My parents are from Buffalo, the wings and beef on weck are their "memories of home" dishes.

My father was rather pleased to discover chicken fried steak when he moved to Houston. My parents learned how to braise & BBQ a brisket there also.

I turned out to be a versatile amateur chef. Sadly my most versatile genre is breads and pastries and I've come to a low-carb lifestyle.

/I'm going to try the fried chickpeas from the slideshow.
 
2013-01-31 05:55:03 PM  
Some White Castle hamburgers. Fresh not frozen.
 
2013-01-31 05:55:57 PM  
clatl.com
 
2013-01-31 05:56:07 PM  

Solid State Vittles: pute kisses like a man: some grilled (drago's recipe, basically)

This is very relevant to my interests...


i've searched the internet and gotten several contradictory "authentic recipes for drago's charbroiled oysters"... it seems like every new orleans restaurant spits out half a dozen fake recipes.  i mean, pascal's manale won't even tell people if they use margarine or butter on the bbq style shrimp, they're on record contradicting themselves.  (i say butter, because margarine is stupid).  hmm... maybe i should make some bbq style shrimp* too, i've got a personal recipe for that.  (involves beer, butter, worchesterchire, hot sauce, cayenne, shallots, garlic, lemon, and god knows what else or in what proportion -- it's an improvisational dish everytime)

so I pretty much just glance at the ingredients as suggestions, and fark around till it tastes right.  the most and pretty much only important part is good oysters (or shrimp for the bbq style) and not overcooking them.

* out of respect for grilling and barbecuing, i feel it is my responsibility to call it bbq style, or new orleans style bbq shrimp... because no bbq is involved.  it's a big, tasty, awesome, lie.

/ if i was having a lot of people over, i might think about making a gumbo or boiling crawfish... but, for 4 people, fark making a roux or setting up the big ole' boiling pot.
 
2013-01-31 06:10:52 PM  
Grilled black & blue oysters,  grilled bacon and bbq oysters, some raw oysters with horseradish (just to pass the time while grilling).

Maybe some blackened grilled shrimp tacos w/ cabbage and some kind of spicy sauce.

To finish the night French vanilla ice cream with macerated peaches or raspberries.
 
2013-01-31 06:13:43 PM  

flynn80: Ray Lewis "Killer" Chili
Flacco ELITE Fries
Harburgers
Randy Moss's "Greatest Ever" Wings
Kaepernick Oreo Cream Pie


FTFY
 
2013-01-31 06:14:25 PM  
Going to a party bringing 2 lbs shrimp cocktail, spinach dip.  Mom's bringing a meat and cheese platter.  Dad's bringing a bottle of Vodka!
 
2013-01-31 06:18:29 PM  
I'll be having:

-a variety of chips and salsa
-cashews and other mixed nuts
-veggies and different kinds of dip (hummus, guacamole, onion)
-my Almost World Famous Pizza Nachos
-pretzels and popcorn
-chicken strips, mozzarella sticks, and dipping sauce

And because I don't drink, an assortment of generic soda-pop beverages.
 
2013-01-31 06:21:28 PM  
WELL SEEING AS IT'S A FAST SUNDAY FOR ME, NOTHING. also, my block time is over the pre-game show and first half of the game... so... meh. whatever.
 
2013-01-31 06:22:36 PM  

Toshiro Mifune's Letter Opener: I'll be having:

-a variety of chips and salsa
-cashews and other mixed nuts
-veggies and different kinds of dip (hummus, guacamole, onion)
-my Almost World Famous Pizza Nachos
-pretzels and popcorn
-chicken strips, mozzarella sticks, and dipping sauce


Sounds good, but what will your guests eat?
 
2013-01-31 06:22:44 PM  
Since I don't have any friends to watch the game with. I'm just going to drive to Buffalo Wild Wings and get food.
 
2013-01-31 06:25:40 PM  

Osomatic: Sounds good, but what will your guests eat?


I don't know.

Fiddle Faddle and/or Crunch 'N Munch, I guess.
 
2013-01-31 06:26:03 PM  
I will be grinding my own meat for burgers.  (If you have a kitchen aid mixer but the grinder attachment. It's quick, easy, tastes great, and for some reason people think you've done something really difficult.)
I'll probably turn to Julia Child to make French bread for rolls and mayo as a base for a mayo mustard.
Oh and beer, lots and lots of beer.
 
2013-01-31 06:32:32 PM  
I always make the salsa.  This year I'm thinking about smoked tomato salsa.
 
2013-01-31 06:33:13 PM  

BKITU: Ro-Tel + Velveeta


I add spicy Italian sausage.  It's worth it.
 
2013-01-31 06:34:08 PM  
Any recipies for queso from scratch?

Making Manhatten Meatballs and picking up a pizza. Debating guac and chips. There's only three of us and one of the participants does not understand American football and only eats lettuce.
 
2013-01-31 06:36:46 PM  

Coastalgrl: Any recipies for queso from scratch?


You own any goats?
 
2013-01-31 06:37:02 PM  
O'Douls and rice cakes
 
2013-01-31 06:39:33 PM  

Slaves2Darkness: Creme cheese filled, bacon wrapped, jalapenos.

Take a large jalapeno slice it in half and clean out the seeds, blop in the creme cheese, wrap the whole thing in bacon and stick  a tooth pick through it to hold the bacon. Bake on 450 until bacon is crispy.


I made those last year. They were like crack.
 
2013-01-31 06:43:08 PM  

muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?


Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.
 
2013-01-31 06:43:44 PM  
 
2013-01-31 06:44:10 PM  
A nice, romantic, peaceful dinner out somewhere without televisions. Restaurants will be empty because everyone's at home watching the silly-ass American handegg championships.

Or, I dunno, some whole grain tortilla chips and green chili salsa, maybe? Whatever.
 
2013-01-31 06:44:24 PM  
Fried chicken and beer.   The beer is your choice.
 
2013-01-31 06:45:08 PM  

ferretman: Earguy: Ro-Tel Cheese

http://www.texmex.net/Rotel/cheesdip.htm

http://www.ro-tel.com/recipes-RoTel-Famous-Queso-Dip-2693.html


Nah, that uses Velveeta.  I'm looking for the original Ro-Tel brand cheese.  Doesn't look like it's made anymore.  Just holding out hope on the power of Fark.
 
2013-01-31 06:45:23 PM  

Slaves2Darkness: Creme cheese filled, bacon wrapped, jalapenos.

Take a large jalapeno slice it in half and clean out the seeds, blop in the creme cheese, wrap the whole thing in bacon and stick  a tooth pick through it to hold the bacon. Bake on 450 until bacon is crispy.


What? Why? Are you trying to remove all flavor?
 
2013-01-31 06:47:08 PM  
Frito Pie, biatches. A whole farking oven full of Frito farking Pie.
 
2013-01-31 06:49:40 PM  
30 posts before bacon made an appearance. I'm impressed.
 
2013-01-31 06:51:48 PM  

Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.


I was thinking more along the line you could trade one of them for some Velveeta.
 
2013-01-31 06:57:33 PM  
 
2013-01-31 07:04:10 PM  
For my party I am serving...

Beef knishes
Franks in blanks (the Jewish version of pigs in a blanket)
Drumsticks
Felafel (should I get tahini?)
Latkes
Humus
Tabbouleh
Meatless Moroccan cigars
Vegan tacos (vegan lady friend)
Special Chili
Pumpkinspice/Rum caramel corn
Various chips and dips
And maybe some some salad stuff as well
 
2013-01-31 07:06:02 PM  

Your wife makes great pancakes: Frito Pie, biatches. A whole farking oven full of Frito farking Pie.


Hell yes, I'm cooking free food at a bar & there will be Frito pie (with Ro*Tel & scratch-made Tex-Mex brisket chili), Seafood gumbo, Jambalaya, Cajun meat pies, Shrimp etouffee pies, Red beans & rice w/ pork necks...
 
IP [TotalFark]
2013-01-31 07:07:29 PM  
1.bp.blogspot.com
 
2013-01-31 07:09:35 PM  

Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.


shamelessly copypasta'd from allrecipes, but i figure this would be a start in the right direction:


Classic cheese sauce begins with a béchamel sauce, a simple sauce made of butter, flour, milk, and a few seasonings.

To begin, make a roux:

Measure out equal amounts of butter and flour.
Dice the butter into small cubes and melt it in a saucepan over low heat.
Once the butter is melted, begin whisking in the flour.
When all the flour is incorporated, continue stirring and cooking for a few minutes to activate the starch granules.
If you're making a white or light-colored cheese sauce, keep the heat low so the roux doesn't brown.
Next comes the milk. If the roux is hot, the milk should be cool, but if the roux is cool, the milk should be hot. When you combine the ingredients at different temperatures, they heat up at a moderate rate--not too fast, and not too slow--creating a velvety-smooth sauce.
Whisk the mixture until smooth, then add seasonings if you wish. Traditional seasonings for béchamel are diced onion, a bay leaf, a couple cloves, and a pinch of nutmeg.
Allow the sauce to simmer until it gets to the consistency you want, then strain out any seasonings. If you're in a hurry, you can keep the sauce over high heat, but you'll want to keep whisking to prevent it from burning.
Remove the pan from the heat and gently blend in the cheese. If the cheese doesn't seem to be melting, return the pan to very low heat, but watch it carefully and remove as soon as the cheese is melted.


You can create an endless variety of cheese sauces by varying the kind of cheese you use, mixing in different herbs, spices, and veggies, and using milk, half and half, or heavy cream to alter the level of richness in the sauce.


--------------------------------------------------------------------- - -----------------------------------------------------------

i plan on using a version of this using some colby jack mix or perhaps chihuahua (which i heard makes a great queso fundido if mixed with chorizo)
 
2013-01-31 07:20:16 PM  
Back ribs braised in brown beer...Glazed with brown sugar just before finishing them off on the grill...oh, and Championship Potatoes...Google those, they are the shiznit, You will not have a disappoint, son!
 
2013-01-31 07:20:38 PM  

CoonAce: Your wife makes great pancakes: Frito Pie, biatches. A whole farking oven full of Frito farking Pie.

Hell yes, I'm cooking free food at a bar & there will be Frito pie (with Ro*Tel & scratch-made Tex-Mex brisket chili), Seafood gumbo, Jambalaya, Cajun meat pies, Shrimp etouffee pies, Red beans & rice w/ pork necks...


I want to live in your bar.
 
2013-01-31 07:21:00 PM  

divgradcurl: Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.

shamelessly copypasta'd from allrecipes, but i figure this would be a start in the right direction:


Classic cheese sauce begins with a béchamel sauce, a simple sauce made of butter, flour, milk, and a few seasonings.

To begin, make a roux:

Measure out equal amounts of butter and flour.
Dice the butter into small cubes and melt it in a saucepan over low heat.
Once the butter is melted, begin whisking in the flour.
When all the flour is incorporated, continue stirring and cooking for a few minutes to activate the starch granules.
If you're making a white or light-colored cheese sauce, keep the heat low so the roux doesn't brown.
Next comes the milk. If the roux is hot, the milk should be cool, but if the roux is cool, the milk should be hot. When you combine the ingredients at different temperatures, they heat up at a moderate rate--not too fast, and not too slow--creating a velvety-smooth sauce.
Whisk the mixture until smooth, then add seasonings if you wish. Traditional seasonings for béchamel are diced onion, a bay leaf, a couple cloves, and a pinch of nutmeg.
Allow the sauce to simmer until it gets to the consistency you want, then strain out any seasonings. If you're in a hurry, you can keep the sauce over high heat, but you'll want to keep whisking to prevent it from burning.
Remove the pan from the heat and gently blend in the cheese. If the cheese doesn't seem to be melting, return the pan to very low heat, but watch it carefully and remove as soon as the cheese is melted.


You can create an endless variety of cheese sauces by varying the kind of cheese you use, mixing in different herbs, spices, and veggies, and using milk ...


Thanks! I use a béchamel sauce for a mac and cheese recipe and I didn't even think of simply leaving out the pasta.  I didn't consciously know about the different temperatures for smoothness. Hrm.
 
2013-01-31 07:21:29 PM  
My favorite annual tradition is to theme my Super Bowl menu to who's playing:  This year, it'll be Crab Cakes and Sourdough.

After the 49ers won the NFC title game, I was actually rooting for New England strictly for culinary reasons (trying for the clam-chowder-in-a-bread-bowl tradition).  Alas, it wasn't meant to be.

/CSB
 
2013-01-31 07:23:41 PM  
Game Day Bucket go boom.
 
2013-01-31 07:27:47 PM  
have fun watching overdeveloped muscle men in skintight uniforms struggle to humiliate their opponent by penetrating their end zone, you homos. i'll be watching the Puppy Bowl.
 
2013-01-31 07:35:59 PM  

muck4doo: Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.

I was thinking more along the line you could trade one of them for some Velveeta.


I used to take the spicy Velveeta, cube, pour over some cheap salsa and melt. But Ive been wanting to try something new and reduce the number of processed foods. I make exceptions from time to time.
 
2013-01-31 07:36:52 PM  
I'm going to roast a pork shoulder for 9 hours at 235 F and turn most of it into pulled pork sandwiches.  Just add homemade cole slaw and pickles.
 
2013-01-31 07:41:14 PM  

Slaves2Darkness: Creme cheese filled, bacon wrapped, jalapenos.

Take a large jalapeno slice it in half and clean out the seeds, blop in the creme cheese, wrap the whole thing in bacon and stick  a tooth pick through it to hold the bacon. Bake on 450 until bacon is crispy.


They work well grilled on the BBQ too, mmmmmmmmm.
A local restaurant has em as an appetizer, calls them "Wolf Turds," and they are super popular.

/Recommended
 
2013-01-31 07:45:22 PM  

megalynn44: Garden and Gun just posted the Bacon Explosion


Holy farking moly! I can't tell if that's genius or a travesty!
 
2013-01-31 07:51:33 PM  
If the Patriots were in it, I was going to make a nacho pie for game food and a brined, smothered pork chop for dinner, but now I'll just get a KFC sadness bowl and drown my sorrows in PPV films I missed.
 
2013-01-31 07:55:07 PM  
1 jar of sweet dill pickles (small ones)
2 packages of your favorite sliced meat (budding works best)
1 container cream cheese
toothpics


Take the pickles and slice them up, into little parts like manhole covers. put a generous dallop of creme cheese on the top. Cut up slices of your favorite meat the general width of the pickle. Wrap the meat around the pickle, and insert toothpic to hold it all together. Refrigerate and eat. Yum.
 
2013-01-31 07:59:26 PM  
Little hot dogs in Homade Chili sauce and grape jelly. More sourdough bread than two families can eat. One bottle of Mexican Coca-Cola. Glen Garioch Scotch neat... . All at different times, throughout the day.
 
2013-01-31 08:03:56 PM  

Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.


I've purchased those white cheese blocks in Mexican scrawl. They no melted like I wanted :-(. I think I screwed something up.
 
2013-01-31 08:05:16 PM  
Nachos with everything I can think of. I call it The Hot Mess and there's never any leftovers. Probably because of all the applewood smoked bacon...
 
2013-01-31 08:05:31 PM  

Wolfmanjames: For my party I am serving...

Beef knishes
Franks in blanks (the Jewish version of pigs in a blanket)
Drumsticks
Felafel (should I get tahini?)
Latkes
Humus
Tabbouleh
Meatless Moroccan cigars
Vegan tacos (vegan lady friend)
Special Chili
Pumpkinspice/Rum caramel corn
Various chips and dips
And maybe some some salad stuff as well


Okay, THAT all sounds boss.
 
2013-01-31 08:07:09 PM  
 Toshiro Mifune's Letter Opener: I'll be having:


-my Almost World Famous Pizza Nachos


Recipe, pls.
 
2013-01-31 08:08:04 PM  

KrispyKritter: have fun watching overdeveloped muscle men in skintight uniforms struggle to humiliate their opponent by penetrating their end zone, you homos. i'll be watching the Puppy Bowl.


Have fun, you zoophile.
 
2013-01-31 08:12:16 PM  
Beer.
 
2013-01-31 08:13:35 PM  

Xexi: I would like to sink my teeth into the following on Super Bowl Sunday:

[2.bp.blogspot.com image 550x367]

[ww4.hdnux.com image 628x435]

[www.isportstimes.com image 850x567]

[sportige.com image 680x510]

[shame-full.com image 850x605]

[cdn2-b.examiner.com image 759x504]

[www.vibe.com image 600x433]

[i2.cdn.turner.com image 640x360]


Mmmmmmmmmmmmm Clam dip.

Now for vudu's coleslaw.

Take sugar and a pinch of white pepper and some celery seeds and put in bowl.
Add some cider vinegar to cover and whisk it up. Set aside to make a syrup.
Shred a couple of carrots and some cored cabbage and shock it in iced lemon water.
Whisk extra heavy mayo into the syrup and chill.
Really. Put it in the fridge and go chill for a bit.
You're taking the weekend off anyway, why bother?
When you wake up from your nap, put the now chilled to stiff carrots, and sulfur leeched out cabbage into a colander to drain.
Go take a pee and find the best cushions and grab a spare roll of paper towels and make sure your guests have soap and towels and TP in the downstairs bathroom.
Now take the really drained veggies, and fold in the chilled dressing.
Let the stuff meld overnight in the fridge.
Superbowl ain't until tomorrow.
Take out some eggs to warm up overnight and pre-shred cheese, and perhaps even pre-cook your bacon until almost done for breakfast tomorrow.
The slaw will be perfect and you don't have to fark around.
Make sure your dishwasher is empty and you have coffee cups and plastic forks to serve it in.
After you wake up on superbowl sunday, put the slaw in coffee cups and place in the fridge on a serving tray with a sprinkle of paprika on them and put the forks on the tray and cover with a cling wrap.
Now, all you have to do is pull it out and take off the wrap for a grand serve, or one at a time, if your guests are shy. Also, make sure your fry - 0 - later has fresh oil in it, and you've changed the filter on the hood of your stove.
When your guests arrive with all the hot food, you can pull out this tailgate favorite and hold the cup to your face and shovel in the goodness that is vuduslaw.

Who's playing, anyway?
I'm not watching the game.
I live to cook.
 
2013-01-31 08:16:07 PM  

douchebag/hater: Recipe, pls.


Nothing fancy or extraordinary, just something that I happen to like.

Put some salsa on top of nachos, top 'em off with mozzarella cheese and assorted pizza toppings, nuke 'em in the microwave for about half a minute, and... voila!

(The "Almost World Famous" title is just for grandeur.)
 
2013-01-31 08:17:17 PM  

gambitsgirl: Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.

I've purchased those white cheese blocks in Mexican scrawl. They no melted like I wanted :-(. I think I screwed something up.


It's tough. You have to heat it VERY slowly over a long period of time. The end result is great, but seriously, think like all day queso.
 
2013-01-31 08:18:46 PM  

vudukungfu: Who's playing, anyway?
I'm not watching the game.
I live to cook.


Vinegar syrup? I am gonna try this! Thanks!
 
2013-01-31 08:19:32 PM  
Anyone in Indianapolis got a Superbowl party I can crash? All this food look amazing!
 
2013-01-31 08:22:20 PM  
Small party so I'm making a couple shooter's sandwiches, pot of chili, and some hot dogs
 
2013-01-31 08:24:26 PM  
You can also try Onionated garlic dip.
Take a quart of french onion dip, and put it in the mixer with the beater.
Mince, and I mean mince that fark out of a huge assed bulb of garlic.
Not that elephant sissyboy crap, get one from the braid from you garden that is hanging pretentiously from your sink window. Mince the fark out of it, and put that in the mixer and blend, and while the thing is mixing away, add a tablespoon of Better Than Bullion Beef and a packet of French Onion dip mix.
After three minutes, stop the mixer, and go take a beer piss. Then (after you wash your farking hand, you filthy ball scratching farker) you scrape down the sides of the mixer with the beater bar, and mix again for two minutes.
Put this into 8 OZ serving cups so your guests can double dip their chips.
It's so dammed strong, they can drive home hammered and the cops will think they are epileptic and not drunk.
I use a full onion minced as well. and usually let it sit for three days before serving.
Now you can go on and on about your hot wings, but this is guaranteed to make "Firehouse Chilli Chuck" and "Habaneros Harry" shiver with delight at the repulsiveness their wives will feel 10 days later when they attempt to kiss their wives after making up for being such a dick on Superbowl Sunday.
 
2013-01-31 08:25:47 PM  

Allen. The end.: gambitsgirl: Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.

I've purchased those white cheese blocks in Mexican scrawl. They no melted like I wanted :-(. I think I screwed something up.

It's tough. You have to heat it VERY slowly over a long period of time. The end result is great, but seriously, think like all day queso.


See? Now I just run to the local Mexican place and buy a vat.
 
2013-01-31 08:31:51 PM  
Don't even ask about the bacon wrapped hotwings I posted earlier.
I got that recipe from a descendent of E A Poe, who had better things to do than teach you all how to kill your selves.
They are real,
and they are fabulous.

soak the wingletts in hot sauce for three days in the fridge, and shock in a deep fryer with peanut oil until not-quite-done. Then wrap in bacon, pinning down the ends with wooden picks, and bake on a rack, to drain the grease. Do Not give the grease to your dog. remove picks and turn off oven and return to oven to keep warm prior to serving on a bed of romaine with cherry tomatoes.
 
2013-01-31 08:37:06 PM  

megalynn44: Anybody have a delicious vegetarian stuffed mushroom recipe? I'm thinking something involving spinach and parmesan in the stuffing.


My mom's stuffed mushroom were the only way I would eat mushrooms as a kid.  And they happen to be vegetarian.

damn, my recipe is just an ingredients list, and it has been a while since I made them, so if the directions seem strange, feel free to change them.
20 large mushrooms
1T flour
1 clove garlic, minced
1/2t salt
2T yogurt
1-2T sherry
T minced fresh parsley
1/2c cashews, chopped.

preheat oven to 375F
clean and destem the mushrooms.
chop up the stems.  saute them in a T olive oil or butter.
once they are about done, throw in the garlic and saute another minute or 2.
mix in the flour, salt and sherry.  cook for a minute or 2 until the sherry is mostly absorbed.
turn off heat.
mix in cashews and yogurt.

put the caps in a pan or cookie sheet with an edge.  They tend to give off some liquid. a 9x13 casserole should be about the right size.
distribute filling.
sprinkle parsley on caps.
bake for 20 minutes.
serve hot.

And I am doing the buffalo Chicken dip, but I go with poaching the chicken in the buffalo sauce, and then let it simmer until you can smash it to shred it.  A potato masher works well.
 
2013-01-31 08:41:59 PM  

spdebump: megalynn44: Anybody have a delicious vegetarian stuffed mushroom recipe? I'm thinking something involving spinach and parmesan in the stuffing.

My mom's stuffed mushroom were the only way I would eat mushrooms as a kid.  And they happen to be vegetarian.

damn, my recipe is just an ingredients list, and it has been a while since I made them, so if the directions seem strange, feel free to change them.
20 large mushrooms
1T flour
1 clove garlic, minced
1/2t salt
2T yogurt
1-2T sherry
T minced fresh parsley
1/2c cashews, chopped.

preheat oven to 375F
clean and destem the mushrooms.
chop up the stems.  saute them in a T olive oil or butter.
once they are about done, throw in the garlic and saute another minute or 2.
mix in the flour, salt and sherry.  cook for a minute or 2 until the sherry is mostly absorbed.
turn off heat.
mix in cashews and yogurt.

put the caps in a pan or cookie sheet with an edge.  They tend to give off some liquid. a 9x13 casserole should be about the right size.
distribute filling.
sprinkle parsley on caps.
bake for 20 minutes.
serve hot.

And I am doing the buffalo Chicken dip, but I go with poaching the chicken in the buffalo sauce, and then let it simmer until you can smash it to shred it.  A potato masher works well.


*takes notes*
 
2013-01-31 08:42:51 PM  

gambitsgirl: Allen. The end.: gambitsgirl: Coastalgrl: muck4doo: Coastalgrl: Any recipies for queso from scratch?

You own any goats?

Got a point there. Ive seen in the stores in FL a wide array of 'queso' blocks of cheese normally written in Spanish. Didnt know if anyone had any experience with 'as scratch as I can get without said goats'.

I've purchased those white cheese blocks in Mexican scrawl. They no melted like I wanted :-(. I think I screwed something up.

It's tough. You have to heat it VERY slowly over a long period of time. The end result is great, but seriously, think like all day queso.

See? Now I just run to the local Mexican place and buy a vat.


Same here! Luckily there is a Mexican place here who makes the stuff in 25-gallon portions.  And their chicken and rice will defeat a cold in less than an hour. It's true.
 
2013-01-31 08:44:03 PM  
I've been making mole for about a week now. I only do it every couple years since it is a king-hell pain. So I'm getting bite-size turkey hunks and throwing those in there after cooking. Everyone else brings everything else!
 
2013-01-31 09:17:03 PM  
Spread mustard on a sheet of pastry dough. Wrap a hot dog (Nathan's or better, please) in prosciutto, then wrap that with the pastry. Bake until golden brown and delicious. A friend of mine declared it "Madden worthy".
 
2013-01-31 09:29:44 PM  

Scruffinator: MylesHeartVodak: Wow, I can't believe this hasn't turned into a "I know the real thing, I'm from Buffalo, we just call them wings" thread.

FWIW I've had wings from a lot of different areas(east of the Mississippi), and I've found none better than those in upstate NY.  Upstate NY ALSO has salt potatoes and beef on weck, but every region has their own awesome food.


Don't forget the spiedies.

 
2013-01-31 09:33:09 PM  
Freebirds World Burrito
 
2013-01-31 09:33:50 PM  

Xexi: I would like to sink my teeth into the following on Super Bowl Sunday:

[2.bp.blogspot.com image 550x367]

[ww4.hdnux.com image 628x435]

[www.isportstimes.com image 850x567]

[sportige.com image 680x510]

[shame-full.com image 850x605]

[cdn2-b.examiner.com image 759x504]

[www.vibe.com image 600x433]

[i2.cdn.turner.com image 640x360]


Last picture, in the middle.  The recipe said "Add ginger to taste."  I would like to take this recommendation.
 
2013-01-31 09:36:05 PM  
Buffalo wing Cornish pastys.
 
2013-01-31 09:50:03 PM  

Your wife makes great pancakes: CoonAce: Your wife makes great pancakes: Frito Pie, biatches. A whole farking oven full of Frito farking Pie.

Hell yes, I'm cooking free food at a bar & there will be Frito pie (with Ro*Tel & scratch-made Tex-Mex brisket chili), Seafood gumbo, Jambalaya, Cajun meat pies, Shrimp etouffee pies, Red beans & rice w/ pork necks...

I want to live in your bar.


I live for monkey business!  Too bad you're not in Los Angeles - this joint is notorious for Bloody Marys too.
 
2013-01-31 10:08:17 PM  
We are just doing chili and pulled pork, as usual. I will be in mourning during the game since my tv is dying. Damnable TAB problems. Looks fine as long as I stand in front of the screen applying pressure to the upper right portion. Awesome.
 
2013-01-31 10:31:26 PM  

casual disregard: Slaves2Darkness: Creme cheese filled, bacon wrapped, jalapenos.

Take a large jalapeno slice it in half and clean out the seeds, blop in the creme cheese, wrap the whole thing in bacon and stick  a tooth pick through it to hold the bacon. Bake on 450 until bacon is crispy.

What? Why? Are you trying to remove all flavor?


Whatever you have "learned" from the Food Network is wrong.  The seeds have zero flavor or heat.  After processing dried chiles, the seeds are often treated to capsicum to add heat, but in a fresh pepper the seeds have nothing to offer, other than a touch of bitterness.  No fruity pepper flavor or heat.  Don't go by my word, a quick trip to the Googles can show you.
 
2013-01-31 10:34:13 PM  
Hot wings, Mrs. Nvmac's crab dip (mmmmmm) and my homemade chili.

The Mrs will make homemade bread as well, garlic probably.

LOTS OF WINE to calm me down.

GO NINERS!!!!!!    (hyperventilate)   YEAH!!!!!!

/whew

i1020.photobucket.com
 
2013-01-31 10:34:56 PM  
WINGS!

Wings wings wings wings wings!

And beer and friends and the local sports bar that's run by a fellow firefighter.  Doesn't get much better!
 
2013-01-31 11:33:41 PM  
Bacon wrapped scallops. The latter (about 20 bucks worth) were a gift.

Broiled for about 7 minutes. Mouthgasm.
 
2013-01-31 11:51:15 PM  
Since the big game is in The Big Easy:

Jambalaya, Craw Fish Chowder, and Bananas Foster for dessert.
 
2013-02-01 12:14:32 AM  
several bags of frozen shrimp, 25-30 per pound size. thaw, keep chilled till gametime.
serve with large bowl of heinz ketchup mixed with generous dollop of thor's extra hot horseradish.
ice cold beer
 
2013-02-01 12:14:55 AM  

CoonAce: Your wife makes great pancakes: CoonAce: Your wife makes great pancakes: Frito Pie, biatches. A whole farking oven full of Frito farking Pie.

Hell yes, I'm cooking free food at a bar & there will be Frito pie (with Ro*Tel & scratch-made Tex-Mex brisket chili), Seafood gumbo, Jambalaya, Cajun meat pies, Shrimp etouffee pies, Red beans & rice w/ pork necks...

I want to live in your bar.

I live for monkey business!  Too bad you're not in Los Angeles - this joint is notorious for Bloody Marys too.


The next time I'm in LA, I'm going to this bar. I'm asking for Frito pie. If they say "We ain't got no Frito pie!" I'll simply bellow "GET ME COONACE... NOW!!!"
 
2013-02-01 04:34:13 AM  

MylesHeartVodak: casual disregard: Slaves2Darkness: Creme cheese filled, bacon wrapped, jalapenos.

Take a large jalapeno slice it in half and clean out the seeds, blop in the creme cheese, wrap the whole thing in bacon and stick  a tooth pick through it to hold the bacon. Bake on 450 until bacon is crispy.

What? Why? Are you trying to remove all flavor?

Whatever you have "learned" from the Food Network is wrong.  The seeds have zero flavor or heat.  After processing dried chiles, the seeds are often treated to capsicum to add heat, but in a fresh pepper the seeds have nothing to offer, other than a touch of bitterness.  No fruity pepper flavor or heat.  Don't go by my word, a quick trip to the Googles can show you.


Jou are a retard.  For the sake of humanity, stop posting.
 
2013-02-01 04:59:39 AM  

CoonAce: Your wife makes great pancakes: CoonAce: Your wife makes great pancakes: Frito Pie, biatches. A whole farking oven full of Frito farking Pie.

Hell yes, I'm cooking free food at a bar & there will be Frito pie (with Ro*Tel & scratch-made Tex-Mex brisket chili), Seafood gumbo, Jambalaya, Cajun meat pies, Shrimp etouffee pies, Red beans & rice w/ pork necks...

I want to live in your bar.

I live for monkey business!  Too bad you're not in Los Angeles - this joint is notorious for Bloody Marys too.


Wait, this bar is in Los Angeles? I'm in Los Angeles!  What bar is this?  And PUHLEEEZE tell me it's not on the Westside. (by which I mean west of La Cienega.  If it's not *that* much west of La Cienega, we can, you know, talk.  Heh.)  Tell me it's not Liquid Kitty.  The 405 is my Kryptonite.
 
2013-02-01 08:01:49 AM  

Bit'O'Gristle: 1 jar of sweet dill pickles (small ones)
2 packages of your favorite sliced meat (budding works best)
1 container cream cheese
toothpics


Take the pickles and slice them up, into little parts like manhole covers. put a generous dallop of creme cheese on the top. Cut up slices of your favorite meat the general width of the pickle. Wrap the meat around the pickle, and insert toothpic to hold it all together. Refrigerate and eat. Yum.


If you want to do it the difficult way, I suppose.  Spread the cream cheese on the meat, wrap pickles, slice.  How farking tough is that?
 
2013-02-01 08:31:36 AM  

Dinner is served!
sipology.files.wordpress.com


1.bp.blogspot.com

 
2013-02-01 08:41:17 AM  

Scruffinator: MylesHeartVodak: Wow, I can't believe this hasn't turned into a "I know the real thing, I'm from Buffalo, we just call them wings" thread.

FWIW I've had wings from a lot of different areas(east of the Mississippi), and I've found none better than those in upstate NY.  Upstate NY ALSO has salt potatoes and beef on weck, but every region has their own awesome food.


Beef on weck is SOOOOO good.

Nowhere to get it in Cincy anymore that I know about.

=[
 
2013-02-01 09:06:20 AM  
I will be making dark chocolate cookies and cookie dough dip.  The woman is making BBQ tofu and Buffalo cauliflower bites.  And there will be whatever beer The Beer Growler has on tap.  That's just our contribution.  I know that there will be chocolate-mint cake pops, sausage balls, burgers, etc. at the party...
 
2013-02-01 10:48:43 AM  
Surprisingly relevant to this thread:  http://www.youtube.com/watch?v=6f7j-0pd-P8
 
2013-02-01 11:57:26 AM  
Panang curry chicken wings
 
2013-02-01 01:15:03 PM  
Every year for superbowl sunday, I throw my kids (2 girls, now 10 and 12) a tea party.  Last year was cucumber sandwiches, Shrimp salad sandwiches. Welsh Rabbit squares. Artichoke dip. Lemon Squares sugar cookies and orange spice tea.

This year, I have less time to do it, so Cuke sammiches, Shrimp cocktail, fake beef carpaccio (use good deli roast beef), maybe some tuna sashimi if Harris Teeter's got a not too ridiculous price on it, good store bought cookies, and again with the Orange tea.

And cocktails for me and the missus.
 
2013-02-01 07:08:35 PM  
Beer, Scotch and Strippers......The guests are the meal.....
 
2013-02-01 08:12:40 PM  

Osomatic: CoonAce: Your wife makes great pancakes: CoonAce: Your wife makes great pancakes: Frito Pie, biatches. A whole farking oven full of Frito farking Pie.

Hell yes, I'm cooking free food at a bar & there will be Frito pie (with Ro*Tel & scratch-made Tex-Mex brisket chili), Seafood gumbo, Jambalaya, Cajun meat pies, Shrimp etouffee pies, Red beans & rice w/ pork necks...

I want to live in your bar.

I live for monkey business!  Too bad you're not in Los Angeles - this joint is notorious for Bloody Marys too.

Wait, this bar is in Los Angeles? I'm in Los Angeles!  What bar is this?


La Cita.  Downtown.  I only cook there once in a while; they booked me for the Super Bowl.
 
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