Got an early father’s day gift in time for a perfect weather-wise Memorial Day … Weber Smokey Mountain smoker. First effort was spot on - brisket and beer can chicken. I foresee lots of smoking this season.
Those look DELICIOUS!!
2 NY Strips and 1 Ribeye from Monmouth Meats to celebrate our 12 year anniversary today. Paired nicely with a bottle of Isosceles from Justin, roasted Brussel Sprouts, Asparagus and Totted Potatoes.
Congratulations!
i made this last night http://anjuvijay.com/egg-puffs/
Actually An oven is needed to make a perfect egg puffs. But i tried it without using oven.
So if anyone here is starved for attention on Facebook, I have your answer. There is a group with more than 17k members called Diners, Drive-ins, and Dives - there’s more in the name, search it on Facebook. Anytime you cook something even a little questionable post a picture of it there and simply type Smash or Trash?
The folks in that group LOVE to trash things. If you post something incredible, you might get a lot of likes, but post something a little different and you’ll get comments galore.
I posted without the backstory of how, growing up poor, my mother learned to love hot dogs and spaghetti. Just hot dogs, Delmonte plain tomato sauce, spaghetti, and a little butter. Mom made it for me and I learned to love it too so I’ve always put the dish in my rotation of dinners.
So, yesterday I posted the pic below and then checked on it in four hours. I had more than 250 comments! Sure, most of them were Trash! or something to that effect, but it got so bad I had to turn off notifications.
Lol! Anyway, here is last night’s very trashy dinner:
Dinner for two?
Back In The Day… My Sibs and I could make that disappear in three minutes. Or, less.
Wow! All those hot dogs!
Growing up my Dad made lasagna. I always loved it. Noodles, pepperoni, tomato paste, mozzarella cheese and velvets!
I never knew it wasn’t what everyone else considered lasagna until he cooked it for a ski weekend where everybody contributed a main fish. I still love it!
Interesting, after many years of not hearing his voice I found Arthur Schwartz’ (the old NY Daily News food editor and WOR talk show host) podcast. I think it was his last episode where he spoke about how people will always love what they grew up with with regards to food. Can’t think of a better example than you two!
Elsewhere, someone else was making fun of Peter Luger steak sauce for, horror of horrors, having corn syrup. I always have a jar of the stuff in the fridge, and maybe use it once a year. But when I do it takes me back to the first time I enjoyed the wonder that was Lugers and slathered that stuff all over the tomato and onions, and used it instead of cocktail sauce on the shrimp. If I never ate at the place and saw it in my supermarket I’d probably never try it either.
AMEN !!! I will never forget my first time there when the placed the gravy boat of sauce on the table and I asked my host what it was, their response: “That’s their house steak sauce”.
Then the tomato and onion and shrimp cocktail were served and he started ladling the sauce all over his apps; “What are you doing with the steak sauce” I asked!!
(almost a precursor to the current Frank’s Hot Sauce campaign) He said: " You put this sh*t on everything"…and oh yes you did.
Fantastic memory!!
Awesome! Please share recipe. Thanks.
Spanish Wrap
Care to share what goes into a Spanish Wrap? Looks nice and crisp!! Also welcome to the site!! If you don’t mind me asking how did you find us?
That looks delicious!! Welcome to our community. We’re hungry and curious!
I’ve been thinking a lot about the food of my youth. As a boy I used to go to a diner that had a memorable patty melt. It was like a combo of a grilled cheese and a burger and always served on marbled rye bread. I give you my recreation, served medium rare of course:
LOVE a good patty melt, and it looks like you nailed it!
Was in Woodbridge today [finally] getting my taxes done. Stopped at Wegmans and grabbed a couple of strip steaks. To be continued…
Good for you!!!