else Posted January 17, 2013 Share Posted January 17, 2013 @RoryQ everything you've posted here is exactly what I wish I was eating!! You make me hungry! I totally crave Mexican style pork stew now! Quote Link to comment Share on other sites More sharing options...
Graeme Posted January 17, 2013 Share Posted January 17, 2013 I made a really good Mexican pork stew last week as well from a recipe in Rick Bayless' Authentic Mexican cookbook. It was so good. I made up a batch of fresh Mexican chorizo for it and cooked up the last of that a couple of days ago to make a pork, chorizo, and sweet potato cobbler. A picture of that: Lochlan and tammy 2 Quote Link to comment Share on other sites More sharing options...
tammy Posted January 18, 2013 Share Posted January 18, 2013 yum!! it all looks so good! Quote Link to comment Share on other sites More sharing options...
Graeme Posted January 18, 2013 Share Posted January 18, 2013 I had a deep fried Mars bar for the first time last night and it was amazing. I lived in Scotland for three years and figured that shit was just for the tourists but if I knew how delicious they actually are I would have taken advantage of that shit all the time. Quote Link to comment Share on other sites More sharing options...
rocketfish344 Posted January 22, 2013 Share Posted January 22, 2013 pepperoni pizza satsifies me anytime, haha. Quote Link to comment Share on other sites More sharing options...
RoryQ Posted January 28, 2013 Share Posted January 28, 2013 Beef and stout stew. I used a strong craft stout called O Haras Leanne Follain. Far more flavour than Guinness... It's a bold statement, but I believe this is the best Irish stout available today, hands down. else 1 Quote Link to comment Share on other sites More sharing options...
reverend1 Posted January 28, 2013 Share Posted January 28, 2013 [ATTACH]8519[/ATTACH]Beef and stout stew. I used a strong craft stout called O Haras Leanne Follain. Far more flavour than Guinness... [ATTACH]8520[/ATTACH] It's a bold statement, but I believe this is the best Irish stout available today, hands down. Looks tasty, but I don't think that brew is available here. Quote Link to comment Share on other sites More sharing options...
RoryQ Posted January 28, 2013 Share Posted January 28, 2013 Looks tasty, but I don't think that brew is available here. O Hara's does export to the U.S, on tap and in bottles, but admittedly I think it's only the larger cities right now... reverend1 1 Quote Link to comment Share on other sites More sharing options...
reverend1 Posted January 28, 2013 Share Posted January 28, 2013 I'll keep my eye out for it. Thanks RoryQ 1 Quote Link to comment Share on other sites More sharing options...
fourtotheflush Posted January 28, 2013 Share Posted January 28, 2013 I havent seen or heard of Oharas, but I love Founders Oatmeal Breakfast Stout! Quote Link to comment Share on other sites More sharing options...
RoryQ Posted January 28, 2013 Share Posted January 28, 2013 Some super stouts and porters made in the U.S too, for sure... I think I had a Founder's breakfast stout at Publican in Chicago last year... For brunch. It'd put hairs on your chest. Had head cheese while I was there too... That was less successful. Quote Link to comment Share on other sites More sharing options...
MJH IV Posted January 28, 2013 Share Posted January 28, 2013 Just cooked up huevos rancheros for dinner. I think I could eat Mexican food 7 days a week! :) Brock Varty and tammy 2 Quote Link to comment Share on other sites More sharing options...
semele Posted January 28, 2013 Share Posted January 28, 2013 I made a really good Mexican pork stew last week as well from a recipe in Rick Bayless' Authentic Mexican cookbook. It was so good. Was it the tinga poblana? That is my all-time favorite recipe. Love that cookbook in general. Quote Link to comment Share on other sites More sharing options...
Graeme Posted January 29, 2013 Share Posted January 29, 2013 Was it the tinga poblana? That is my all-time favorite recipe. Love that cookbook in general. I don't have the book with me right now but it's the one with tomatoes and chipotle? That recipe is so good. semele 1 Quote Link to comment Share on other sites More sharing options...
Brock Varty Posted January 29, 2013 Share Posted January 29, 2013 Just cooked up huevos rancheros for dinner. I think I could eat Mexican food 7 days a week! :) You can put anything in a burrito and it will taste good. Thats a fact ladies. MJH IV 1 Quote Link to comment Share on other sites More sharing options...
cibo Posted March 25, 2013 Share Posted March 25, 2013 why's my gin brown? because it's full of deliciousness... didn't realize it was cask strength (124 proof) till i drank that first one... Rusty Blade "K&L Exclusive" Single Barrel Cask Strength Barrel-Aged Gin tried mixing with apple cider & a splash of seltzer, but i think on the rocks (w/a bit of water) is the best so far thesandmanisme, slayer9019, semele and 1 other 4 Quote Link to comment Share on other sites More sharing options...
thesandmanisme Posted March 25, 2013 Share Posted March 25, 2013 My old lady is Italian, so we dont go out for Italian food. Calzones, pizza, or for a snack a little homemade sourdough bread and a small plate of olive oil, balsamic vinegar, and a dash of minced garlic to dip. Heaven. Of course biscotti and pizelle's for dessert. And many a shot of Pisa. This stuff dont pack a big punch, but the flavor is insane else 1 Quote Link to comment Share on other sites More sharing options...
tattooedgirl Posted April 29, 2013 Share Posted April 29, 2013 Getting ready to eat a piece of dark chocolate birthday cake with lots of chocolate icing and a layer of white frosting. Left over from my boyfriend's birthday the other day. Quote Link to comment Share on other sites More sharing options...
Mark Bee Posted April 29, 2013 Share Posted April 29, 2013 I've spent the last year ordering and testing out various meads. To be honest, the best come from a small farm just north of Toronto, and from an amazing meadery in Quebec. A good friend of mine has recently started making mead at home and after a few false starts has turned out some very nice stuff. Quote Link to comment Share on other sites More sharing options...
Tight-Lines Posted May 18, 2013 Author Share Posted May 18, 2013 Tattoo Day food: Panda Express Kung Pao Kitchen 6-7 post beers. gougetheeyes and semele 2 Quote Link to comment Share on other sites More sharing options...
gougetheeyes Posted May 18, 2013 Share Posted May 18, 2013 Tattoo Day food:Panda Express Kung Pao Kitchen 6-7 post beers. More importantly, what'd you get?! Quote Link to comment Share on other sites More sharing options...
Tight-Lines Posted May 18, 2013 Author Share Posted May 18, 2013 More importantly, what'd you get?! Latest tattoo lowdown man Quote Link to comment Share on other sites More sharing options...
SacramentoDan Posted May 24, 2013 Share Posted May 24, 2013 I slow roasted a beef roast marinated in "Pappy's" for about 5 hours and then pulled it for taco meat and fried my own white corn taco shells and made my own chunky tomato/red & green onion/avocado/red pepper/lime juice/sea salt salsa and some grated habanero jack cheese & some coconut hot sauce & sour cream. Colored Guy 1 Quote Link to comment Share on other sites More sharing options...
SacramentoDan Posted July 14, 2013 Share Posted July 14, 2013 so this is the closest thread I could find to it,I hope it does'nt piss anyone off. this is what I am drinking today,besides slow smoking a pork loin roast. BTW, I hope I didn't come off too strong Quote Link to comment Share on other sites More sharing options...
deadsp0t Posted August 15, 2013 Share Posted August 15, 2013 Going to give this a go tonight after work.. If I'm not feeling it my mom is a rum drinker and I'm sure she'll give it a go.. For $10 bucks I figure why not.. Quote Link to comment Share on other sites More sharing options...
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