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What’s for supper, TNF game?

Djfan said:
Same. I hear people talk about how red meat, fats, etc., all cause health issues. Not a chance. It's all the processed garbage, and additives, etc. Get rid of those, and as much sugar as we can, and health returns. Those places you mentioned are all processed trash.
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Man do I ever hear and agree with this. I’m as anti-sugar as you can get. I’ve cut near all processed food out, especially meats. I buy hamburger and 1/4 beef from trusted friend with all natural grass fed beef.

I eat to much pasta but am a work in progress. Veggies veggies veggies




Salute the nation
 
Drink IRON City said:
Man do I ever hear and agree with this. I’m as anti-sugar as you can get. I’ve cut near all processed food out, especially meats. I buy hamburger and 1/4 beef from trusted friend with all natural grass fed beef.

I eat to much pasta but am a work in progress. Veggies veggies veggies




Salute the nation
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I hear sugar makes you forget what day it is.
 
JMM said:
That's another chain that went downhill after getting rid of the signature roof on their restaurants.
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I loved going there as a kid in the early 1980's. It was a treat. I would play Pac Man while our pizza was cooking. I rember the smell of the pizzas cooking. Great memories.
 
Lunar said:
I loved going there as a kid in the early 1980's. It was a treat. I would play Pac Man while our pizza was cooking. I rember the smell of the pizzas cooking. Great memories.
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Yep. Low lights and red checkerboard tablecloths. Heavy reddish plastic glasses that looked sort of frosted. They had the Pizza Hut light fixtures over every table too. Good times...
 
JMM said:
Yep. Low lights and red checkerboard tablecloths. Heavy reddish plastic glasses that looked sort of frosted. They had the Pizza Hut light fixtures over every table too. Good times...
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I still have one of those red glasses.
 
Confluence said:
It was always that way on Queen Street.
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Memories ......... I remember getting Barrels of chicken from that location as a rare treat to give my mom a break from cooking for 11 kids. She was a cook for Carl's Tavern for 22 years on Eagle Street & Hespeler Road. .........Awesome lady .........loved by all who knew her ........miss you DEE ..............miss making Sunday dinners by her side as a kid

That KFC on Queen street was pretty run down for as long as I can remember ..... the new location is on Holiday Inn Drive... only ate there once
 
JMM said:
iu

Mmmm jalapeno poppers....

We had a bumper crop of jalapenos a couple years ago and we made poppers. I didn't think to freeze them though. I'll keep that in mind.

I had a lot going on last spring/summer so wasn't able to get my pepper garden going, so no poppers this year. Store bought just aren't the same.

Next year I'll be planting several jalapeno and bell pepper plants. I might start them from seed rather than buying em from Lowes. Hopefully we'll be ready for Steeler Chili, jalapeno popper season next year.
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Our lady from Central supply made style amazing poppers the other day. She used cream cheese with chives, cheddar cheese, and a little sweet preacher BBQ pork rub mixed in. Then they were wrapped in bacon and she cooked them in a smoker
 
jitter77 said:
Our lady from Central supply made style amazing poppers the other day. She used cream cheese with chives, cheddar cheese, and a little sweet preacher BBQ pork rub mixed in. Then they were wrapped in bacon and she cooked them in a smoker
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Whoa...that sounds awesome
 
Lunar said:
I remember when Pizza Hut tasted good. I haven't been there 10 years.
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Ooooo!!! Let's talk pizza.

I always thought that Pizza Hut and Domino's was what a pizza should taste like. Fact.

Until I started working on NYC years ago and my boss took me to a food truck for a slice... OMG. The grease dripped down my sleeve as I folded and it and consumed it. I only eat NY style pizza now... I've heard about Chicago style but never had it.
 
Remember on South Park when Cartman ate just the skin off the whole bucket of KFC chicken and then announced he was going home to sit on the toilet and read comic books?
That **** is real!

I remember the KFC on rt 19 in McCandless Township in the 60's and early 70's. There weren't any tables or chairs. You ordered at the counter and took yer bucket home with ya.
The chicken was amazing back then... before cost-cutting and low-carbing everything.
The Colonel was still alive too!
 
Badcat said:
How do you season it? I've been wanting to do this on my charcoal grill.
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Just pepper after dabbing dry and a drizzle of olive oil over the whole steak.

If you used the charcoal grill beware of the instant heat--- so, maybe 1 minute on each side depending on how hot your inside temp is...
 
I prepared a lasagna last night so all I have to do today is just pop it in the oven. Taking a loaf of unsliced Mancini's Italian Bread and making my house famous baked garlic bread with it. (Take a loaf of Mancini's or whatever your favorite unsliced Italian bread is), cut it in half long ways. Melt a stick of unsalted butter in the microwave and use a basting brush to coat the bread with it. Then take Lawry's Garlic Salt and sprinkle it over the buttered bread. Bake both halves in an oven at 350 until it's toasted/baked to desire. This garlic bread will go with any pasta and your family will just go nuts over it. I slice the bread into wide sticks.
Mrs Falco is prepping the salad.
 
Badcat said:
How do you season it? I've been wanting to do this on my charcoal grill.
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I don't put anything special on it. Just some multipurpose seasoning for meats.

I use my gas grill and let it get to 500-600 degrees before I put it on for maybe 2 min tops each side. They're thick.
 
bermudasteel said:
Just pepper after dabbing dry and a drizzle of olive oil over the whole steak.

If you used the charcoal grill beware of the instant heat--- so, maybe 1 minute on each side depending on how hot your inside temp is...
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Steelr4evr said:
I don't put anything special on it. Just some multipurpose seasoning for meats.

I use my gas grill and let it get to 500-600 degrees before I put it on for maybe 2 min tops each side. They're thick.
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Thanks to you both. Do you sear it or reverse sear it? I want a bit of smoke from the charcoal, so I was thinking of cooking it indirect heat for 5 minutes at about 400F and then searing on both sides. thoughts? <-- nevermind, just looked it up, sear it and let it rest a bit to serve medium rare. Phew, I'd have turned those ******** into saw dust.
 
Shane Falco said:
I prepared a lasagna last night so all I have to do today is just pop it in the oven. Taking a loaf of unsliced Mancini's Italian Bread and making my house famous baked garlic bread with it. (Take a loaf of Mancini's or whatever your favorite unsliced Italian bread is), cut it in half long ways. Melt a stick of unsalted butter in the microwave and use a basting brush to coat the bread with it. Then take Lawry's Garlic Salt and sprinkle it over the buttered bread. Bake both halves in an oven at 350 until it's toasted/baked to desire. This garlic bread will go with any pasta and your family will just go nuts over it. I slice the bread into wide sticks.
Mrs Falco is prepping the salad.
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Love it my man..

Mancini's bread is very good...but we were East End Dago's so it was usually Stagno's for us!

Plus Mr. Stagno was one of the founding members of Franco's Italian Army....and I went to school and played ball with his son..
 
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