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#361 texas blues

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Posted 18 January 2019 - 06:49 PM

Ranch dressing.

 

The original.

 

Viagra.

 

RG.

 

That last pic.

 

Date night approved.

 

 

 

 



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#362 Rajun Gardener

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Posted 18 January 2019 - 11:15 PM

It all started with toast. 

 

Till I added salad, S&P and a little pepper salt.

 

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Add Bacon
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Added smoked chicken breast from last night and mustard
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Flip it and cover with Ranch
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More veggies, S&P and more Ranch
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Left over ham from Thanksgiving I had frozen and the best Mayo in the world===Blue Plate
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Bacon makes everything better--> check it on Wiki
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More salad and Ranch
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Top Hat
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Legend status
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Split shot
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and another cuz it's badass
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Can ya dig it?
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Like a good IPA==Juicy
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Down to the last bite
100-3898.jpg
 


#363 Scoville DeVille

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Posted 19 January 2019 - 12:08 AM

That last pic is fricken GOLD!

Goddamm dude, you throw down some killer grub.

#364 MikeUSMC

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Posted 19 January 2019 - 07:28 AM

That's my kinda sammich, RG! Nice!

:cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#365 texas blues

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Posted 19 January 2019 - 06:46 PM

Ranch.

 

The truth.

 

Is out there.

 

I've been saying that for years.

 

Nobody 'bleed me.

 

RG gets it.

 

Because ranch.

 

He baconized it.

 

And turned it into a culinary weapon.

 

A f**king weapon!!!

 

That will kill vegetarians.

 

Hippies.

 

Vegans.

 

And some other people.

 

That hang out at snack bars.

 

Just for looking at it.

 

Aloha!

 

 

Step to the beat of my heart.

 

 

 

 



#366 Guatemalan Insanity Pepper

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Posted 19 January 2019 - 09:53 PM

i wanted to like your post then i googled the part just the last line...

FU

 

 

this where all the beiberisms come from ? 

wtf man there goes all my youtube recommendations for the next month  :P

i think i finally get it now :mope:

touche y'all win this time  :neutral:


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#367 Ashen

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Posted 20 January 2019 - 05:35 AM

_20190120_053439.JPG
A wise man never  argues with a skunk, a mule, or a cook.

 


#368 texas blues

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Posted 20 January 2019 - 09:17 PM

Tex-Mex American style.

 

Goulash casserole.

 

Boil some mac.

 

IMG_1552.JPG

 

Brown some 80/20 ground chuck.

 

With onions and garlic.

 

Dump rockett.

 

With heaps of hot hungarian paprika.

 

IMG_1553.JPG

 

Throw down and mix in.

 

Some tomato soup.

 

IMG_1555.JPG

 

Now cheese it.

 

Jalapeno it.

 

Torture it in an oven.

 

At 3 fitty.

 

IMG_1557.JPG

 

Eat it.

 

Serve it to your wife.

 

Because.

 

Its so good.

 

You'll end up.

 

Sleeping in the wet spot.

 

It ain't real hungarian.

 

But it's Tex-Mex.

 

Sorta' kine.

 

So baby listen.

 

 

 

 

 

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#369 Scoville DeVille

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Posted 20 January 2019 - 10:56 PM

Hear me now, believe me later.

That would be killer with.

Ranch.

#370 texas blues

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Posted 21 January 2019 - 05:44 PM

Hear me now, believe me later.

That would be killer with.

Ranch.

 

You sir.

 

Are like Fonzie.

 

Correctamundo!

 

IMG_1562.JPG

 

So baby listen....



#371 Rajun Gardener

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Posted 23 January 2019 - 09:54 PM

I made sausage a few weeks ago and also made seasoned meatballs Cajun style . That means spicy but not too hot for normal people. 

 

My sausage making game is getting strong, as good or better than most stores here and we are the capital of awesome Cajun sausage. I'm not bragging, I'm impressed with the difference in measuring spices by the percentage of meat compared to just using a tsp or tbs. I'm gonna use that same  method when I made BBQ rubs.

I made a fricassee/roux based stew with potatoes. 

The meatballs were browned then removed and I added roux from a jar(Pookie) and cooked it down. 

Meatballs back in and simmered for 30-45 minutes before I added small cut up potatoes and simmered again till tender. I did have to add water along the way to thin it out as it cooked down, broth would've been better but not necessary with all this flavor and browning the meat.

 

Field peas, smothered greens, salad of toms, cukes, broccoli & cauliflower. AND Ranch!!

100_3948.JPG

 

 

 



#372 texas blues

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Posted 24 January 2019 - 03:50 PM

I made sausage a few weeks ago and also made seasoned meatballs Cajun style . That means spicy but not too hot for normal people. 

 

My sausage making game is getting strong, as good or better than most stores here and we are the capital of awesome Cajun sausage. I'm not bragging, I'm impressed with the difference in measuring spices by the percentage of meat compared to just using a tsp or tbs. I'm gonna use that same  method when I made BBQ rubs.

I made a fricassee/roux based stew with potatoes. 

The meatballs were browned then removed and I added roux from a jar(Pookie) and cooked it down. 

Meatballs back in and simmered for 30-45 minutes before I added small cut up potatoes and simmered again till tender. I did have to add water along the way to thin it out as it cooked down, broth would've been better but not necessary with all this flavor and browning the meat.

 

Field peas, smothered greens, salad of toms, cukes, broccoli & cauliflower. AND Ranch!!

attachicon.gif 100_3948.JPG

 

 

 

 

Praise be to God.

 

You just sent.

 

Anorexia.

 

To Hell!!!!

 

 

You don't happen to have.

 

Another plate of that lyin' around do you?

 

And a bigass side of ranch?

 

You know.

 

For dipping.

 

And shoveling.



#373 The Hot Pepper

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Posted 24 January 2019 - 04:00 PM

That plate is awesome... tapping into your soul...... food roots, nice!



#374 texas blues

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Posted 24 January 2019 - 04:07 PM

RG's got game.

 

Like Dick Duck.



#375 dragonsfire

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Posted 25 January 2019 - 02:09 PM

Home made Onion bread with melted Cheddar, VooDoo hot sauce and leftover Butternut Squash soup as Dip.

 

 

BgRcGk4.jpg



#376 texas blues

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Posted 25 January 2019 - 04:39 PM

Home made Onion bread with melted Cheddar, VooDoo hot sauce and leftover Butternut Squash soup as Dip.

 

 

BgRcGk4.jpg

 

 

That cheesey bread.

 

And the leftover dip.

 

Cheesus.

 

Thats a crazy redhead.

 

On date night.

 

I'd eat the living shit out of it.

 

And then.

 

Text Warrantman.

 

On finding a good bail bondsmen.

 

Because.

 

After she kicks my ass.

 

She's gonna' need it.



#377 saiias

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Posted 25 January 2019 - 04:48 PM

Ass kicking, Crazy red head.. Damnn.. My kind of a girl.

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#378 Ashen

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Posted 27 January 2019 - 12:06 AM

A fast oozy kaltbach gruyere cheese omelette after work a couple days ago.

Pikapeppa hot mango on it._20190127_000313.JPG
A wise man never  argues with a skunk, a mule, or a cook.

 


#379 Rajun Gardener

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Posted 27 January 2019 - 12:00 PM

I made a smoked version of Char Siu yesterday afternoon, it was finally done about 11. At that point I was buzzed and hungry so I made a dish I saw Ming make.

 

Marinated in soy, sweet soy, hoisin, mushroom soy, hot sesame seed oil, oyster sauce, garlic powder and vac sealed for 3 hours.

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On the smoker for 4 hours using cherry and misquite wood till IT was 197.
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Yesterday on Simply Ming he made some sorta egg noodle pie dish and I had to try it.
 
Scallions, diced toms and grilled onions in the pan to soften.
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Noodles cooked and cooled with 5 eggs, cilantro and more fresh scallions.
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Mix it all and into a skillet
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Fry and flip
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Served with the Char Siu and the basting sauce of sweet soy, oyster sauce, hot sesame seed oil and hoisin.
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Leftovers for breakfast.
100-4006.jpg


#380 Scoville DeVille

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Posted 27 January 2019 - 01:15 PM

Holy shit.

This might be the most beautiful thing I have ever seen.




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