No pictures or descriptions?

I use a local brand. It's a little sweet for my tastes, most BBQ sauces are, so I add a little yellow mustard and soy sauce to it in order cut the sweetness.

Indeed it does. Anytime I go out and eat Mexican, it's a tough toss-up between Enchiladas Verdes, and whatever the biggest burrito they happen to have on the menu is.

Sandwiches are always nice.

Here's the Italian version which is close to Argentinian chimichurri: http://www.seriouseats.com/recipes/2012/07/italian-salsa-verde-recipe.html

Mexican salsa verde is a salsa based on tomatillos, typically used as a New Mexican Hatch chili verde.

All good, but the Argentinian Gaucho's steak sauce is my favorite...

interesting and thanks for sharing.i never knew the italians made salsa.

but what i think makes salsa verde so good is the tomatillos,but i did bookmark that recipe because it seems good too and i want to make it.

Just bought a large container with chinese chicken noodle soup. Soft Asian noodles are my favorite ones. Where did chinese learned to cook like that?

Hi Alex.

china id imagine.

You owe me 7 postage stamps by-the-way.

Alex, you were in Florida?

http://www.wgrz.com/news/national/article/173548/2/Man-Returns-Used-Enemas-that-Were-Then-Resold

Maybe it was your mom. The woman said "enimon".

re pm me your addy.and i hadnt forgot either you just hadnt been on here for a bit.

my very own lasagna.cooked the lasagna noodles last night.made the sauce this morning.blended diced tomatos and threw them in the pot.then i chopped white onions and red peppers.started warming what i had and added: salt,garlic powder,red pepper flakes,pepper,sangria(the alcoholic kind,not the soda),and italian seasoning.the sauce tastes great and reminds me of fillipis sauce but a lil darker.

cooked some beef with salt,a1 sauce,pepper,and garlic powder.then i assembled it with grated cotija and topped it off with parmesan.i was gonna add feta but my mom was being lazy and i dont have a costco card.oh well i can try that another time.

i really recommend you guys try the sauce.one of the best sauces ive tasted.not to toot my own horn flavorinas.

A1 sauce in lasagne? smh

Btw, just buy the precooked lasagne pasta instead of dealing with boiling and handling that stuff. It tastes the same and saves a lot of time/effort.

i wouldve but i want to be a chef so i need all the practice i can get.and i used a1 in place of worchestishire sauce since i didnt have any.i barely put two drops for two pounds of beef.just wanted an extra lil kick.it was hardly noticeable after it was cooked.

everytime i see estudio 2 on the spanish channel im amazed by all the hot whores with perfect tits.






tittieman

^^^ Nice. I always thought a good drinking game would be to put on the Spanish channel and everyone has to drink whenever a woman wearing a sequined outfit comes onscreen.

i could see that as a night ending in hilarity and/or disaster.

I made an awesome and easy tomato soup yesterday. This recipe is easy enough that not even Alex Panzer could fuck it up. The ingredients should be available anywhere and everywhere:

Panzer-Proof Cream-of-Tomato Soup

Two cups of chicken stock
One cup of heavy cream
One stick of butter (see where this is going?)
A fistfull of finely chopped-up fresh basil
One teaspoon of sugar
Two cans of diced tomatoes
Three fresh tomatoes, diced

Heat that shit up at a low rolling boil for 20 minutes. Then puree with a hand blender until it's smoooove. Fat is where the mouthfeel lives, which is why the heavy cream and butter are your friends. Keep this in mind for future soups. The fresh basil makes it aromatic, the combination of fresh and canned tomatoes is key to a deep tomato flavor. (The sugar takes the "bite" off the canned tomatoes, but they do have a different basic flavor.) For an adventuresome variation, throw the fresh tomatoes under the broiler until the skins turn black and the flesh of the tomato gets saggy, peel and throw into the soup sans skins.

I know this soup is better in the autumn but dang it, yesterday I just had a yen. It was so good.

I will advise you young bucks, though, that a nice soup like this does make the ladies think you're a man of refined tastes, which makes them more amenable to letting you fuck them up the butt or piss in their mouths. Make sure the cans have been disposed out of sight, of course.

Panzer-Proof Serving Suggestion: A rustic loaf of crusty bread made according to the New York Times' No-Knead Bread Recipe. Or saltines.

32 ounces of Chicken Noodle Soup from the local Chinese place. Its only $2.75.

You left out the pepperoni.

Nah, it could've been the Loco Cream-of-Tomato Soup, with bits of Nacho Cheese Doritos.

Chinese places do have the best soup.

Not all of them are the same. The local Chinese place uses 1 soup stock for like 5 different soups, they just add this-and-that to make it different.

Fried eggs with cured ham on white bread with cream cheese spread. Ice tea. Organic. Organicious.

OMG... had a foodgasm just thinking about that!!!

Starting a new job with a better schedule. I just don't like the way the paper hat fits. Plus it's hot and I just don't have much of an appetite. Here's my menu for like the last 2 weeks. Not planned that way, it's just worked out that way.

For breakfast I have a hamburger. Grilled a bunch on Monday.

Lunch: Watermelon A big bowl.

Dinner: deli ham sandwich.

Oh, plus 2 or 1 bottles of some 0 calorie gatoraidy shit.

Organicious indeed then. It is pretty good.

Steamed some alien heads, Mmmmm

Just a couple of Russian sandwiches:

For some reason I'm craving a big bowl of chink noodle soup.

Do not let those immigrants take away your racism.

I've travelled Russia pretty extensively, and the food there is quite wretched. I wonder what happened there? Was the food bad before the Communists, or did Communism ruin the Russians' palates?

Not even close to a concern. If anything, they re- enforce it.

On the other hand, a Paki that runs a little mini mart in one of the nearby towns got robbed a month or so back by a guy with a sawed off scattergun. Paki grabbed the barrel and commenced to beating the guy about the head and shoulders with his free hand. I had mixed feelings. On the one hand, good for Paki. You'd never see that in a 7/11. The clerk would get fired. On the other, Paki probably learned how to disarm someone in an al-Quieda training facility.

Two of my three bosses share a birthday tomorrow, so I'll be knee-deep in cheesecake today - making a Lemon Supreme Cheesecake for one and a Double Chocolate Cheesecake (with homemade Salted Caramel Whiskey Sauce) for the other.

Baked salmon (with garlic, basil, and lemon juice), brown rice, and steamed broccoli.

Greek bourdetto soup with fresh caught sockeye salmon.

The organic strawberry-yoghurt thing again.

Refused to leave the house today, so no salmon. Grilled burgers. They were medium rare and fucking perfect. Van deKamp pork and beans from the fridge. A nice new bag from the Bongos. Life is good.

I made a terrific corn potage soup -- another cream soup, this time with corn, potatoes, and onions. Why all the cream soups? There's this Japanese whore I'm banging, and she thinks those soups are the bomb. So there you have it.

well she likes cream soup so you should cream in her cream soup.

Figgs that was incredibly funny! More, please.

Not tonight but friday and saturday I cooked two 10 lb butts (not recommended...cook smaller butts) 5lbs of boiled peanuts & churned some Reese's peanut butter cup ice cream. A foodfest.

what were the ladies names of those butts you roasted?

Just made some of my Panzer fried noodles, I mean Dr. Boris Dronoff fried noodles:

What went in that?

All kinds of good stuff. I will post it later in my blog.

trannie entrails,testicle meat,fried cum,and soy sauce.oh yeah green peppers too.

Steezo, you seem to be the cooking authority around here so I have a question. I was watching "Celebrity Cooking Challenge" or somesuch shit with the girl, and Coolio was all like, "This is called fowk steak, my mamma used to make it. It so tender you can eat it with a fowk". It looked like he just put some steaks in a beer-filled cake pan and put it in the oven. Gay-ass Guy Fieri and the rest of the judges were loving it.


Can you make a tender steak in the oven? I was just wondering and am too lazy to google it.

Just the line "Coolio says..." is enough to make me gtiggle.

It's almost like braising, no? Depends on temp and time, I guess. I'd love to hear some feedback from the Fake Interwebs Executive Chefs. Or as Desi would say "Exxxecutive Chef".