• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
-
Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
-
Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
I had to Google mud bugs. That must be a colloquial term. Round my neck of the woods we just call them crawdads or crayfish.
-
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
I had to Google mud bugs. That must be a colloquial term. Round my neck of the woods we just call them crawdads or crayfish.
I had to Google mud bugs. That must be a colloquial term. Round my neck of the woods we just call them crawdads or crayfish.
Sometimes call them that in SW Louisiana and across the border in SE Texas where I grew up to age 12. Usually called them crawfish there as in Crawfish Etouffee.
-
This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
-
This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
-
This might be a loser, but Black Forest bar Buffalo chicken quesadillas, cheap, no joe Thomas wagyu beef, but really good. Used to do this with quesadillas myself
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
-
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
Thai restaurants in Central Indiana used to have a heat scale of 1-7. I got a 7 one time and couldn't finish my meal.
I'm a big fan of North American chilis, but the SE Asian stuff is on another level.
-
NICE! Just sprinkle a little Dave's Insanity Sauce on it and add a little blue cheese dressing (which not only adds a nice flavor chemistry but it dilutes the concentration of heat).
As a young dumb ass we went to this bar in Rochester NY called Scorgie's back in the 80s and people dared me to order the extra hot chicken wings. I did it and I finished it. People were saying "I can't believe you didn't take 1 sip of your cold beverage. Not 1." I explained that If I did that It would seal in/trap all the heat into the pores on my tongue and make it worse; so I sat there with the hic ups looking like the biggest knucklehead in the bar with a table full of smart asses laughing their tails off at me. Back then, people thought Tobasco Sauce or Frank's Hot Sauce were challenging. I never thought they were challenging; but I liked their taste and enjoyed the little bit of spice they did offer. It's like anything. You either jump into a pool of water or keep sticking your toes in like a candy ass worrying about the temperature. Once you brave it the first 2-3 times or so - you become more tolerant of the heat. You also learn that bread (instead of cold beverages) can absorb some of he heat/oils from/out of the pores on your tongue. There you go - you just got DUMBASS 101 from Flugel and it didn't cost you a penny...
Welcome to the football forum! All you need to have fun in here is a passion for the Browns, confidence and a sense of humor.
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
I'm too dumb to say no to anything like that so you made my day hearing that. If I'm ever near the end of my bucket list - that might be a good final meal Aggies!
FWIW, if you ever go to Nashville and hear them bragging about Nashville Hot - it is THE most candy-ass mild sauce. It would be considered a very mild sauce in Western NY (the birth-place of Buffalo style chicken wings). I've had just about every hot pepper Asian dish and the dried red peppers in Kung Pao Chicken. I had a Habanero Garden in Nashville. Even so, the 2 hottest things that ever really had me close to quitting the meal were the extra hot chicken wings at Scorgie's in Rochester and the Fairport Village Inn (where the cook already had the hottest & most delicious sauce in town). Later, he added an extra hot dare where he'd give you a 50-50 blend of his sauce shared with Dave's Insanity Sauce. That was 35-40 years ago and the son took over about 15 years ago. They still have extra hot but the heat didn't bring quite the same sting.
-
You ain't had hot until you try Nuclear Chicken at a Thai restaurant in Austin. They named it that for a reason. The fusion just continues to multiply by an unknown factor that seems related to E=MC2
Thai restaurants in Central Indiana used to have a heat scale of 1-7. I got a 7 one time and couldn't finish my meal.
I'm a big fan of North American chilis, but the SE Asian stuff is on another level.
Thai restaurants in Central Indiana used to have a heat scale of 1-7. I got a 7 one time and couldn't finish my meal.
I'm a big fan of North American chilis, but the SE Asian stuff is on another level.
This was more like a 10. I couldn't decide whether it was my eyes and nose running from the heat or my crying from it because it was so damn hot nothing could stop the fire inside my mouth and every nasal cavity in there.?
EDIT: And on the menu instead of 5 peppers showing the heat it had 5 nuclear mushrooms, every one well deserved.
-
Thai restaurants in Central Indiana used to have a heat scale of 1-7. I got a 7 one time and couldn't finish my meal.
I'm a big fan of North American chilis, but the SE Asian stuff is on another level.
This was more like a 10. I couldn't decide whether it was my eyes and nose running from the heat or my crying from it because it was so damn hot nothing could stop the fire inside my mouth and every nasal cavity in there.?
EDIT: And on the menu instead of 5 peppers showing the heat it had 5 nuclear mushrooms, every one well deserved.
This was more like a 10. I couldn't decide whether it was my eyes and nose running from the heat or my crying from it because it was so damn hot nothing could stop the fire inside my mouth and every nasal cavity in there.?
EDIT: And on the menu instead of 5 peppers showing the heat it had 5 nuclear mushrooms, every one well deserved.
It's like a horrible sunburn. It doesn't dissipate and just intensifies.
-
This was more like a 10. I couldn't decide whether it was my eyes and nose running from the heat or my crying from it because it was so damn hot nothing could stop the fire inside my mouth and every nasal cavity in there.?
EDIT: And on the menu instead of 5 peppers showing the heat it had 5 nuclear mushrooms, every one well deserved.
It's like a horrible sunburn. It doesn't dissipate and just intensifies.
It's like a horrible sunburn. It doesn't dissipate and just intensifies.
If it’s hot enough it’ll burn on the way out too.
-
Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
You'd be proud of my 17 (almost 18) y.o. grandson. On a trip over New Years week with his other grandparents he had and liked pine needle tea while they were camping in Colorado. I had never heard of it until you mentioned it and he came home saying the same thing just by coincidence. I asked him if it as white pine needles and he said no it was regular pine needles.
-
French Onion Soup.
I’ve probably made french onion soup a good half dozen times, but l’m not sure l’ve ever used the same recipe twice. This is what l used for this go around.
https://thesuburbansoapbox.com/baked-french-onion-soup/#wprm-recipe-container-16722
This was a good batch. French onion soup recipes are all pretty similar with only minor differences on the fresh herbs or booze used, and tweaks in ratios. This one really worked for me.
For whatever reason l just love cooking onions low and slow. I took photos of just onions in a pot, before and after adding the red wine.
One difference where l strayed from the recipe is l used sourdough bread instead of a baguette. My gf is a sourdough bread-head so that’s what we had. It worked and added a certain chewy factor that you don’t always get with a baguette.
It scratched all the french onion soup itches. 3rd degree burns in your mouth on the first few bites, big gooey bites of gruyere cheese, and subtly dynamic bites with bits of onion that were charred up more than other pieces of onion.
-
French Onion Soup.
I’ve probably made french onion soup a good half dozen times, but l’m not sure l’ve ever used the same recipe twice. This is what l used for this go around.
https://thesuburbansoapbox.com/baked-french-onion-soup/#wprm-recipe-container-16722
This was a good batch. French onion soup recipes are all pretty similar with only minor differences on the fresh herbs or booze used, and tweaks in ratios. This one really worked for me.
For whatever reason l just love cooking onions low and slow. I took photos of just onions in a pot, before and after adding the red wine.
One difference where l strayed from the recipe is l used sourdough bread instead of a baguette. My gf is a sourdough bread-head so that’s what we had. It worked and added a certain chewy factor that you don’t always get with a baguette.
It scratched all the french onion soup itches. 3rd degree burns in your mouth on the first few bites, big gooey bites of gruyere cheese, and subtly dynamic bites with bits of onion that were charred up more than other pieces of onion.
For whatever reason l just love cooking onions low and slow.
Low and slow is the way to go!
-
Here's one of my favorites.. Bucatini Alfredo with Pancetta and Mushrooms...
Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
-
Explain what Bucatini and Pancetta are please. Pancetta sounds like some kind of bread but I don't see any.
Pancetta is fancy pork belly.
Bucatini is the one l had to look up. It’s apparently hollow pasta noodles, like a pasta straw.
The varieties of pasta out there is mind-boggling man. What we see on the shelves at Kroger is just the tip of the iceberg.
For whatever reason, l settled on ditalini as my favorite pasta. Don’t judge me. However, there is such a thing as ditali pasta, and l literally just discovered ditaloni pasta yesterday. What’s the difference? See below.
I assumed there was such a thing as bucatoni, and there sorta is, but it’s not called bucatoni. Pasta man…
-
I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
-
I'm going to smoke a chuck roast Sunday. Poor man's brisket lol.
My 3 sons bought me a smoker about 10 years ago. I was never into cooking until I got it, now I'm addicted.
I tend to use Malcom Reed's recipes, yum yums
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
Karlis Missed
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login