insaiyan93
New Member
Ham and cheese omelette, corn beef hash and a big fuckin blueberry muffin[emoji4]
Absolutely gorgeous
MESO-Rx
Anabolic Steroids
What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
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Absolutely gorgeous
CdnGuy
New Member
Yeah they are a treat once in a while if I buy a big bag I end up eating them all in one go
Pork rinds are where its at
Full of protein
Great excuse to eat a whole bag
Full of protein
Great excuse to eat a whole bag
Pork rinds are where its at
Full of protein
Great excuse to eat a whole bag
A guy at work makes them homemade... They are awesome. He butchers a whole hog every year to have meat for real cheap. The pork rinds were addictive, he made scrapple that was real tasty also.
CdnGuy
New Member
Very common round here, huge Filipino community and they make and sell them. And your rt , they ate awesome!!!!
Got stuffed cabbage a-bakin 
insaiyan93
New Member
Got stuffed cabbage a-bakin
Pics or no you dont.
rubisean
New Member
Protein
Dbol breakfast of champions
Dbol breakfast of champions
rubisean
New Member
Here you go guys...as I had family over and they were hungry I saved some for my lunch
Turkey, rice and onion for stuffing.
Mister Sandman
New Member
6 large egg yolks
1/2 cup sugar
1/2 cup Marsala
Pinch salt
Directions
Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the zabaione on a panettone
Loooots of calories!
Sent from my iPhone using Tapatalk
2Dumb2Plumb
Banned
Got stuffed cabbage a-bakin
Are you polish? I'm half polish. My mom is polish she rarely makes it because the cabbage is a bitch to steam and peel
My maternal grandmother (bless her soul!) made this a lot when I was a kid. She made me a chocolate one for my college graduation present. I should look into making these Italian creations sometime
6 large egg yolks
1/2 cup sugar
1/2 cup Marsala
Pinch salt
Directions
Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the zabaione on a panettone
Loooots of calories!
Sent from my iPhone using Tapatalk
Lunch time play by play
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Finished product...eat then repeat!
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God Damn Mongolians!!!!!
Mongowians
2Dumb2Plumb
Banned
Beef Stew with steamed carrots and Spaetzle... I'm Part German/Austrian/Polish... But My family has been in this country for 150 years so I call this American eating!! Lol. I eat this Spaetzle because its imported from Europe and has no artificial stuff in it.
Wait til I make Beef Rolladen for you guys. That's the German version of Beef Braciole. Rolled beef/ rolled with raw onions, pickle and bacon with Dijon mustard mixed with whiskey. Then I brown it and throw in a giant pan with beef stock and wine.
CdnGuy
New Member
How in the fuck brother did you know that's the name of the place???? Mongolian Grill lol wow
2Dumb2Plumb
Banned
That's a hard dish to make bro.. My mom sweats her ass off peeling back the cabbage heads while they steam. Kudos to you for trying your hand in that.
