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(Bon Appetit)   Fark Foodies, share your culinary picks for Super Bowl Sunday   (bonappetit.com) divider line 186
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2073 clicks; posted to Main » on 31 Jan 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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
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.)
 
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