lol wtf for?^ just as a prank?

No. It's the same here. Squash of various varieties are like weeds here. And let's face it, a body can only eat so much zucchini. And only give away so much.

Summers were crazy when my dad was alive. Always trying to pawn tomatoes off on me. I don't eat them, so off to the food bank they went.

shit i thought about that after posting,but i live in such a shitty place people would only do that if the veggies went bad or something.

youre not into tomatoes?theyre the tits barry.i dont do this anymore,but i used to love eating them with a little salt poured on.

Beefsteak tomatoes rock ! Don't even need salt.

I love catsup, marinara...all sorts of tomato based products. But tomatoes themselves gross me out. I don't know why.

Lack of sugar

My old man has the exact same problem. I always gave him shit and told him how ridiculous he was, but apparently this is a real thing.

I'm with Barry and Fartz Sr. Lately I've been using ketchup with no HFCS so maybe there is hope for me yet.

Sheeeeeeet, garden fresh tomato, sliced thick, just a lil bit of salt and pepper is a fine afternoon snack, on a hot summer day. Of course NJ's soil is a huge bonus for tomato growing, just as NYC's water makes the baked goods (bread, bagels, pizza) there so damn good.

Maybe ya'll are used to under ripe, hot house grown and refrigerated tomatoes, which are truly horrible. I'll forgo tomatoes on sandwiches in the winter time around here rather than attempt to consume such trash. It is the equivalent of having a slice of runny, raw potato on your sandwich. Bleh.

Just made 2 Russian sandwiches with fried (in the oven) bacon strips [coated with ketchup]:

Lately I've been eating the fuck out of grilled flank steak/feta/spinach pinwheels. I cook them medium-rare and eat them on a kaiser roll with ketchup & mayo like they're cheeseburgers. Only they're leaner and include a serving of healthy spinach. Plus most of the feta melts away on the grill, so they aren't too cheesy. The kaiser rolls had been around for about a week and looked like they were starting to grow penicillin, so I had to eat them sans bun tonight (Flying Dutchman style at In & Out Burger, I believe).

Tomorrow I'm supposed to cook a pig hindquarter on the grill. If it fits, I'll try to do it on my charcoal grill's rotisserie with a few chunks of hickory for smoke flavor.

The pretzel dough slider buns from Costco are the tits. Thanx to whomever mentioned them.

Give Banana ketchup a shot.

Google image search should give you an idea.

youre welcome titman.

Banana sounds really interesting. Maybe not as a catsup, but I'd bet mopping some on steaks or pork while grilling would be really good. I use Thai sweet chili sometimes.

There's a German deli across from Pike Market in Seattle that carries a curry ketchup. Tried it as a lark and it was great. I just make my own now with Hunts and add curry powder until it's right.

I haven't tried the pretzel rolls with a burger yet. Mostly ham sandwiches or just eating them plain. They're tasty as can be. Those fucking mad scientists at Costco. They're such a good Blue company.

beef stroganoff for dinner tonight.titman

made some more slider burgers on pretzel buns tonight.medium rare,salt,onion powder,pepper.steamed the provolone over it and it wrapped around when it melted creating a nice crunchy base of cheesieness.even came up with my own sauce which was two parts bobs big boy blue cheese and one part a1 sauce.

Thomas pretzel bagels are the shit, as well.

i feel kind of dumb,because i put some pretzel buns in the micor yesterday and this morning,and theyre so much better like that.oh well,at least i know for the next time i make some of the burgers.

They are better micro'd. Better than warmed in the oven. Just enough to get some warmth in them. I think sliced bread has been replaced as "the best thing since...". I still haven't had a burger on one. Tried to last week. Closed the lid and walked away for a few. Was standing at the kitchen sink and I see the neighbour heading over to to the front door. She went to answer it and I headed back out to deal with the burgers. Smoke and fire everywhere. Well, in the grill. That wwas what he was coming over to tell us. It was pretty impressive.

I picked up two petite sirloin steaks, with a beautiful fat marbling, for about twelve bucks. It rained biblically this morning, finally, so I busted out my charcoal and trusty smoker/grill. I grilled them with charcoal and pecan wood until medium well. Let the burn ban charcoal Nazi’s come get me. Had it with potatoes au gratin with smoked bacon bits and my favorite vegetable, a head of broccoli steamed with sea salt and roasted garlic.

Let me give you a shortcut recipe for potatoes au gratin without all the tedious slicing. I think the effort of slicing puts a lot of people off this fantastic dish. As for me, a few years ago I sliced the tip of my finger off on a mandoline.

Ingredients
Potatoes
Milk, half-and-half, or cream
Grated Cheddar cheese
Bacon bits
Chopped green onion
Salt
Pepper
Nutmeg

Obviously quantities depend on how many you're feeding. I only ever cook for one person, or possibly two on the days I'm trying to get some pussy.

Peel and quarter the potatoes. Boil them until they're fork-tender. Drain and dry the potatoes; let them sit and dry out (this is important). Now put 'em in the baking dish and kind of mung 'em up with a fork, not quite mashing them but roughly squashing and chopping to create lots of surface area. Season with salt, pepper, and a dash of nutmeg, and mix well. Mix in bacon bits, green onions, and half the cheese. Pour in milk, half-and-half, or cream to cover. (It's going to look like soup but don't worry.) Now cover with the remaining Cheddar, and perhaps dash some Parmesan on top if you have it.

Now bake for 30-45 minutes at 400° F, until the cheese has browned and crusted the way you want. That liquid will get soaked up completely by the potatoes (this is why you have to let the potatoes get dry), and leave you with a a delicious, albeit high-calorie side dish.

A 500ml baking dish will turn out two portions, a 1000ml dish four portions. If you're dining alone, don't worry, this refrigerates well and reheats fantastically.

I think even Panzer could do this.

I keep meaning to cook the Red Lobster Cheddar Bay Biscuit recipe that was on a meme that someone posted here recently. Has anyone tried it?

I haven't tried the masturbators' club recipe, but I have duped the Red Lobster recipe for baking up at home. The final touch is brushing with parsely-garlic butter. And it is goooooood.

A time-saving tip is to find out where your local Indian/Pakistani community finds their cooking supplies. There you can buy a can of ghee, or clarified butter.

Yeah, maybe I'll try this recipe from a slightly more reliable source instead: http://abcnews.go.com/GMA/Recipes/top-se...06#.UDBRb6kTu2w

I tend to not use that stuff just because it doesn't quite taste the same as fresh, clarified butter. It has kind of a weird nutty flavor to me.

Yes, possibly true. I love cooking Indian so my palate may have shifted. Anyway, freshly-clarified butter is always going to be better; it's just not that much better to my taste.

Thank you for clarifying.

i think i posted the recipe in the not worth its own thread thread.i say just try it,seems simple enough.

yeah 20 seconds in the micro and its like an actual pretzel.

I think anything that might be comparable to nut butter does not need to be in my pantry.

lol^

Burn bans extend to bbq'ing? What is this? Singapore?

Why would a city next to the largest equatorial rainforests on earth require a burn ban?

We just use a food processor to slice the potatoes. The russets are a little big to feed into all but the largest commercial versions. That's why we use red potatoes and we don't peel them. We just scrub the skins well with a little soap and a scrub pad.

I saw on some recent PSA that the rainforest is being burned by evil loggers.

Howz this? Where are we? A dry conditions forest?

Why would loggers burn what they want to sell?

Anyways. You were asking why a government agency, trying to prevent wildfires, would ban burning things outdoors? I see, here I thought you were playing who could ask the stupidest question.

No, we live in a wetlands preserve.

No, it was just a simple question. It didn't say anywhere that I'd never heard of "government agency, trying to prevent wildfires, banning burning things outdoors".

We have burn bans pretty much every summer. I had just never heard of bans applying to a bbq or grill. If never having heard of that before in my area makes it a stupid question, I guess it's a stupid question. Sorry to have bothered you on this.

Rainforest land is cleared in order to use the land for agriculture. The most effective way to clear is clearcut and burning.

I pictured burning of the underbrush, so they have better access.

Ketchupe'd roasted bacon strips:

I cannot understand how bacon could be improved with ketchup.

It gets a bit sweeter and flavory.

You're forgiven.

Phew. I was worried.

think im gonna pick some of this up soon^ and cook it up.

What is it in American?

Wagyu?

angus beef ribeye for shabu shabu.thats 17 bucks for 1 pound right there.i googled to see how much that stuff is and seems pricier elsewhere.

made mini meatballs with salt and mrs dash,then wrapped them in fillo dough and fried them and served them around a plate of assorted veggies.