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Comfort Food Thread


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#381 Rajun Gardener

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Posted 27 January 2019 - 01:25 PM

Next time I'll add diced jalapenos to saute with the tomatoes and cheese, that should make it legit.



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#382 texas blues

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Posted 28 January 2019 - 02:16 PM

Next time I'll add diced jalapenos to saute with the tomatoes and cheese, that should make it legit.

 

Looks legitern' hell to me.

 

Duh duh.

 

Duh duh.

 

Duh duh dut.

 

42.

 

39.

 

56.

 

You could say.

 

Its got it all!



#383 Crispee-FL

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Posted 30 January 2019 - 09:04 PM

Refrigerator clean out Mac N Cheese
Had some leftover cheeses from the holidays, and wanted to use them up before they turned....
mix of Guryere, 2 types of Cheddar, some Mozzarella, Colby Jack, and pecorino. Add some Calabrian Nduja (spicy Calabrian salami spread). A scant teaspoon of Crispee Test batch 4..... deeeeeelish 3FA4F5E6-B79A-4367-B669-2804D3078CC6.jpeg

#384 MikeUSMC

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Posted 01 February 2019 - 09:51 AM

A scant teaspoon of Crispee Test batch 4..... deeeeeelish

It's good to know that that's how much you used in a full dish of Mac and cheese, before I attempt slurping down a full tablespoon to review for you, Crispee ;)
"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."
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#385 Rajun Gardener

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Posted 01 February 2019 - 10:33 AM

It's good to know that that's how much you used in a full dish of Mac and cheese, before I attempt slurping down a full tablespoon to review for you, Crispee ;)

 

OH you mean like I should've done when I used the Hula you sent for Secret Satan? This is pure nuclear sauce, I couldn't finish the plate.

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#386 Crispee-FL

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Posted 01 February 2019 - 08:25 PM

It's good to know that that's how much you used in a full dish of Mac and cheese, before I attempt slurping down a full tablespoon to review for you, Crispee ;)

It has a really nice flavor that gives a lot of long lasting heat. It was made by request from a friend that was looking for something a bit hotter than my other sauces. You may want to start with a small tasting spoon size first. Its not killer but it can hurt if you arent expecting it.

#387 Elpicante

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Posted 02 February 2019 - 09:54 AM

I had company over yesterday and cooked roasted pork and made a catfish and shrimp couvion(court bouillon). I also tried Colmans mustard and I think it's gonna be a staple from now on.
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a



How do you that Ronco I saw one in Craigslist for $10 thinking of getting it

#388 Rajun Gardener

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Posted 02 February 2019 - 10:22 AM

a



How do you that Ronco I saw one in Craigslist for $10 thinking of getting it

 

I like it, it cooks just about anything you can think of. They come with different sized baskets and that's how I do wings. 

 

You can't beat 10 bucks, grab it.



#389 Mr. West

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Posted 02 February 2019 - 03:35 PM

I made this from a home chef basket my mom gifted to me.

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Jerk chicken thigh-stuffed poblanos with pineapple and pickled red onion.



#390 Elpicante

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Posted 02 February 2019 - 06:48 PM

This is my entry for comfort food. I am a sinner Coker for Italian food so when I saw this several years ago I've been wanting to make it. I have made meat loaf before but nothing like this.

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#391 The Hot Pepper

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Posted 02 February 2019 - 06:48 PM

:party:



#392 Elpicante

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Posted 03 February 2019 - 12:39 AM

Out come. Had to do the bacon wrap due to cutting it in half. A lot of flavor. But I think it was too much.

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#393 texas blues

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Posted 05 February 2019 - 08:56 PM

Flat top chicken fried steak.

 

Marinated cube steak.

 

In buttermilk 4 hours.

 

Rolled around in flour like a fat lady.

 

And then.

 

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With cream gravy.

 

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Wedge iceberg.

 

With blue cheese dressing and bacon bits.

 

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Whole pickled 'peno's were flyin' ever where.

 

Like condoms at a Vegas porn convention.

 

But those are all just technical terms.

 

Truth be told.

 

My bat phone shit the bed during the goins on.

 

And took me 2 hours to get what I just posted.

 

I had better pics.

 

But nooooooo!

 

Stinkin' technology.

 

I've got 50's vacuum tube amplification.

 

More reliable.

 

 

Love the one you're with.



#394 SmokenFire

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Posted 05 February 2019 - 09:43 PM

Looks mighty good to me TB


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
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#395 Scoville DeVille

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Posted 05 February 2019 - 10:55 PM

CFS FTW!

#396 Ashen

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Posted 06 February 2019 - 04:11 AM

Flat top chicken fried steak.
 
Marinated cube steak.
 
In buttermilk 4 hours.
 
Rolled around in flour like a fat lady.
 
And then.
 
IMG_1598.JPG
 
With cream gravy.
 
IMG_1600.JPG
 
Wedge iceberg.
 
With blue cheese dressing and bacon bits.
 
IMG_1601.JPG
 
Whole pickled 'peno's were flyin' ever where.
 
Like condoms at a Vegas porn convention.
 
But those are all just technical terms.
 
Truth be told.
 
My bat phone shit the bed during the goins on.
 
And took me 2 hours to get what I just posted.
 
I had better pics.
 
But nooooooo!
 
Stinkin' technology.
 
I've got 50's vacuum tube amplification.
 
More reliable.
 
 
Love the one you're with.

 
 
On another note.
 
After having the Freddy Mercury swine flu for four days.
 
I am just now getting around to feeling hungry.
 
I lost 6 pounds this week!
 
I like to be liking being skinny and fit.
 
But Geez Louise.
 
I was in the shower this morning.
 
And I looked down.
 
Somehow I stole.
 
A somalian chickens legs.
 
I am in need of an IV drip.
 
Of gravy.
 
STAT!
 
 
 
 
 
 
 
 
 
 
 

So this is steak fried by a Somalian chicken?

Edited by Ashen, 06 February 2019 - 04:12 AM.

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

 


#397 WarrantMan

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Posted 06 February 2019 - 07:23 PM

Eating this right now as I type. Calabrese salami, Swiss cheese and pickled Jalapeno. It's a quick go-to for me. Arrange it so and heat under broiler until cheese melts. I should've gone 2 minutes more but I was anxious and hungry. The recipe varies (depends on what I have at the time) but always meat, cheese and pepper. Allow to cool, the cheese to harden a bit and enjoy the wonder!

 

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Ok second batch done better and doused with some "very" local delicious sauce.....

 

caleb5.jpg


Edited by WarrantMan, 06 February 2019 - 07:40 PM.

"You Have The Right To Remain Fiery"


#398 Crispee-FL

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Posted 06 February 2019 - 08:07 PM

Yum!!!!! Calabrese Nachos!

#399 texas blues

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Posted 06 February 2019 - 08:07 PM

You sir are under arrest.

 

For desliciousnessness!

 

 



#400 Rajun Gardener

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Posted 06 February 2019 - 10:05 PM

Awesome!!!

 

I broil pepperoni for a few minutes till they darken then drain on paper towels, they crisp up like chips. 






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