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I agree and prefer a loose burger myself, but I’m cheep and by the meat in bulk and it comes all squished, so the best I can do is fork the patty to loosen it a bit. Scovi thanks, and a tip for when you make them, cook the bacon first and use the grease for the roux, Mmmmm.

Thanks, but I can’t take credit for the Irish nachos, I got it from the travel channel, I think it twas the Bar Food special.

Funny you said that I was check’n your awesomeness, and was admiring that nice loose burger, and truly couldn’t believe that it held together, and IMO the potato bun is always the best way to go with a burger.

Just some quick burgers on the grill last night, topped with havarti, roasted onion and avocado all on top of roasted pone’s sandwiched between multigrain ciabatta. They got a little over done trying to multi task, had cheese sauce and tators going in the kitchen for Irish nachos.

Thanks and no problem, that goblet’s like to hide in the back of the photos

One of the attendees at the Albuquerque 2012 National fiery food show, out of Las Cruses NM, does HPLC testing mostly for sauces, but I asked how much they would charge for pods and he said $40 (this was off the top of his head, so price may very).

I’ve dreamt this up a while back and have been dyeing to make them I’ll let the photos tell the awesomeness. Off to the deep fryer, I had to cut them post frying my fryer is too small to continue with them whole, then into some shredded cheese, so it melts to the bacon wrapped...

That is one awesome pie you got there, the meat to veggie ratio was right on <1% spinach and +99% meat.

Haven&rsquo;t been on here in a couple days, and I miss RM&rsquo;s root beer float with Fatalii, pinoy Heineken braised pork, CJ & Scovi&rsquo;s tom Pie & chick thighs coated with SoFlo mangravy and BigP&rsquo;s tots and peno&rsquo;s in a bacon wrapper. Damn they all look so good. All this...

Thanks for sharing, I had to make these, but couldn&rsquo;t find the cannellini beans, so substituted white beans (2/3) and garbanzo beans (1/3) instead. They were fantastic, just slightly sweet, was expecting them to be sweeter, and the beans with the rest of the ingredients and spices married...

Those look delicious, and I&rsquo;m down for the cream cheese and onions just something about that combo that I love.

I&rsquo;m surprised that no one has mentioned the yellow devil's tongue I&rsquo;m thinking that or Fatalii. Either way I&rsquo;d be all over them, if they showed up in the market here.

:welcome: from an other Albuquerquean

TB man, been really digging you burgers, love the way you handle your meat. Formation of the patty and frying just looks awesome.

This was hard for me, but I had to go with 3/5 for the most interesting Ramen meal. Your cream cheese filled, sweet and tangy sauce coated rawman balls look so G&rsquo; damn delicious.

This is the sauce, what I did in the TD; 2 tablespoons vegetable oil 1 lb thinly sliced beef (cubed if using chicken) &frac14; cup chopped green onion 1 large clove garlic, minced 12 dried whole red chilies (adjust to your heat level) &frac14; teaspoon orange zest (1 &frac12; tsp if for orange...

A lot of good stuff, I really like the creativity for all the desserts, also like all the sushi but HH81&rsquo;s plating was beautiful. Sum, your tamales very authentic looking, if I didn&rsquo;t know better I&rsquo;d say there wasn&rsquo;t any Ramen in there at all, way to go. Muskymojo, very...

Thanks man. Sorry you missed the TD, yours looks great nice and spicy hot. I love the &ldquo;action&rdquo; shots you must have a hellofva camera, to freeze them ingredients without any blur.

Thanks boss, you got it

Zongtang Steak hoagie Buns: Fried noodles; (Pan fry all ingredients) Ramen noodles boiled in 2 Cups chicken broth with crushed Thai chiles. Drained and cooled overnight in fridge. Then dice to ~ &frac14;&rdquo;. Green onion Thai chiles, fresh green Red bell pepper Garlic...