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Go Back   E46Fanatics > Everything Else > The Off-Topic > Food Talk

Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 03-04-2010, 08:22 PM   #281
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i love this thread, makes me want to take up cooking
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Old 03-31-2010, 02:29 AM   #282
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The famous Squeez-Inn burger:

Is this the burger with the fried cheese that gets folded when they are done grilling it?
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Old 03-31-2010, 02:36 AM   #283
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Is this the burger with the fried cheese that gets folded when they are done grilling it?
I think so, yes. They specifically fry the cheese like that on the burger and is what makes it so special.
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Old 04-07-2010, 04:40 PM   #284
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A NY Times article on food pics that might interest some of you:

http://www.nytimes.com/2010/04/07/di...o_interstitial
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Old 04-27-2010, 02:15 AM   #285
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Haven't contributed here in a long time. Made this the other night - Miso Salmon with Mango Salsa Salad.

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Old 04-27-2010, 09:06 AM   #286
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Haven't contributed here in a long time. Made this the other night - Miso Salmon with Mango Salsa Salad.

looks good, i made something similar lol

spinach salad with diced up mangoes, roasted cubed sweet potatoes, grilled leeks, and grilled chilean sea bass

drizzled a wasabi dijon over it to finish it off

OMGGGGGG SO GOOD

om nom non nom
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Old 04-28-2010, 10:43 AM   #287
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A evening with Kelly,Newman & TGI...
Tgi arrived a little chill so I had to heat him up


Newman is always chill look at that hat!

Alot of frozen food is usually blah So I always kick it up a notch with one of these...

And just in time for Kelly......
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Old 05-01-2010, 02:33 PM   #288
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a quick brunch I threw down today.....gonna need a nap after this

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Old 05-01-2010, 02:36 PM   #289
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Lunch with the g/f last week

Crabcake Melt for me

Picture does not really show the Crabcake under the cheese, so you will just have to take my word for it


Tomato Pizza for her



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Old 05-01-2010, 03:37 PM   #290
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you guys should check out the restaurant called "the heart attack grill".
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you have to understand the people that jump from car to car often have NO MONEY

they are usually making poor financial decisions and rolling over debt.

No offense to some members on the group but there are dudes making less than $35K driving in fairly new cars - lol like leasing a $40k car - wtf - the car is worth more than what you make in a year!

OP just be sensible - good luck!
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Old 05-01-2010, 04:05 PM   #291
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also made this last week with the g/f


Stuffed Lamb with greens. cherry tomatoes and mozzarella
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Old 05-01-2010, 04:12 PM   #292
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Why did I click on this thread when I'm starving? This is like torture
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Old 05-01-2010, 04:44 PM   #293
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Ghostie your food looks awesome, reminds me that i havent had a crabcake in ages, almost a shame to put cheese on top imo
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Old 05-03-2010, 07:42 AM   #294
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thanks man, yeah could have done without all the cheese
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Old 05-03-2010, 09:01 AM   #295
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Here are a couple recent shots of stuff we have made.

Wifes Banana Nut pancakes


Personal Recipe: Buffalo Chicken soup


and most recently a couple of 12oz Wagyu NY Strips


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Old 05-03-2010, 11:22 AM   #296
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Chipotle today FTW!
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Old 05-03-2010, 01:30 PM   #297
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Personal Recipe: Buffalo Chicken soup


recipe please!!!!!
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Old 05-03-2010, 02:15 PM   #298
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Those banana nut pancakes look so delicious right now...
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Old 05-03-2010, 03:29 PM   #299
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and most recently a couple of 12oz Wagyu NY Strips


great marble on those steaks.
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Old 05-03-2010, 05:59 PM   #300
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Thanks guys!!

The pancakes- yea,, not bad. Im usually just a maple syrup kind of guy.. but these were pleasant. I have since done a french toast like this for my little girls..

The steaks-- they were pretty good. I have had wagyu (aka Kobe) 3 times in restaurants which generally will run anywhere fro 75-150.00and you get like 6oz, maybe 8. Found these at our supermarket for 46.99 Lb-- so the two of those were about 65.00. (its no Japanese grade, but better than US Prime by far) AND = Smokes restaurant prices. I must stress- we are NOT rich.. so this is a very occasional thing to eat. Once you have it though-- lol.. nothing else is the same.
These were pan seared high temp in clarified butter, about 90 seconds per side. Seasoned AFTER with seasalt and pepper. We also made Gruyere Au-gratin potatoes, asparagus spears and dinner bread. NEXT time i run these- it will be about 120 seconds per side as these were just slightly more rare than i would prefer. The flavor of this meat is like nothing else. There is a buttery-tartness that is just spectacular.


Soup== quite simple, actually. For a full batch-- (good for a party)-- 5 BL/SL chicken breasts- pan sear in Frank's Red Hot sauce. (we actually cook most chicken directly in this sweet sweet nectar).. 90% cook. (fully, is fine too). Pull out of pan on to cutting board and then shred with two forks. NO KNIFES. Rip it to shreds/chunks. Dump in soup.
For the soup== I do 4 cans of Campbells (i think thats how you spell campbells soup??) cream of potato soup. These are cut with milk, as per can. then 1.25 cups of Franks Red Hot directly in the soup. Add a can of green giant corn niblets, cut up some celery and some carrots- put in soup. Cook all relatively high for about 15-20 min.. just to make sure everything is up to temp. (softens carrots a little)

NOW- i HAVE added crumbled blue cheese to this- to make it truely buffalo style- but we thought it was unnecessary and over powering.

We have added shredded cheddar when serving-- that works very well- especially when dipping tortilla chips in it-- we recommend Tostito's Dipping strips as of late. They have a thick and crunchyness to them.

you could also do croutons obviously.

The bread-- thats just italian bread with cheddar melted on it. It was more for the pic than anything. Added nothing to the soup.

I adore this soup. I think it could be a little more hot- but everyone else says its really hot as is. Its very simple and cheap to make- Considering what it is, its a pretty healthy choice too. No oils, no butter.. just potato soup, chicken, hot sauce and veggies. Because of its simplicity- its always changing too. That was just the base recipe.. add what ever you feel would be cool. Iv done shroom's, peppers, green onion.. cilantro.. broccoli.. uhh... i think thats about it. Keep going back to the base.

Last edited by Keith Billanti; 05-03-2010 at 06:05 PM.
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