January 2006-What are you stuffing your pie hole with

Maybe next month the topic can be "What are you cramming down your gullet?"

Poached Alaskan salmon, Caesar Salad and '03 Loring Clos Pepe.

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Maybe next month the topic can be "What are you cramming down your gullet?"

I was thinking, "What fast food are you duct taping inside a Dom Perignon box ?"



Insert sarcasm font

Sounds like a contest developing here.

I'm awaiting the "what did you crap out this morning" thread. It'll be a "digest" of whatever was consumed the previous day or two, I suppose.

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Originally posted by stemor:
I'm awaiting the "what did you crap out this morning" thread. It'll be a "digest" of whatever was consumed the previous day or two, I suppose.

OK Steve, just a little TMI.

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OK Steve, just a little TMI.

There's always someone who goes one too far.

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someone who goes one too far

If you have to go, you have to go...no matter how far it is.

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Originally posted by grunhauser:


If you have to go, you have to go...no matter how far it is.

What if you're driving and there's no toilet in your car and there's a strip mall on a parallel road but it's on the other side of the street? Do you still have to go?

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there's no toilet in your car

Say what!!?? Let fools enjoy the DVD's. Intelligent drivers choose other, more important options. Check! And be safe on either side of the road.


p.s. watch out, they get you with the tp dispenser.

grilled pork tenderloin chops with a maple glaze

Grilled med. rare lamb chops with a nice Rioja.

Just found out my friend is cooking us Smoked pork shoulders, loin and sausage. MMMMMMMMM!!!

Bathroom humor in a food thread..very "unholy"

Over the weekend:

Sauteed tilapia in a piccata style sauce with some different chards and sauv blancs, the best of which was an '01 CSJ Durell Vineyard.

Grilled rib eyes with a few cabs, the best of which was an '02 Ruston Rutherford.

Mostaccioli in a meat sauce. Had it with one of the cabs from the night before (Shadow Canyon). I found it to be very light, with some tart cherry notes. It was pretty good...

Since it was too cold to sit outside and enjoy Pat's this weekend after the Philly '97 BdM Offline, last night we had Homemade 'Whiz With'. YUM!

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Originally posted by mwagner7700:
Since it was too cold to sit outside and enjoy Pat's this weekend after the Philly '97 BdM Offline, last night we had Homemade 'Whiz With'. YUM!

Yum. Cheeze Wiz!! Crackin' me up!!

Last night, healthy lentil soup with 15 grain bread.

PH

Yup... the only way to have one!!!

As I was trying to tell futronic, I don't doubt that seasoned beef and aged sharp provolone tastes better. However, if you want an original, true, Philly cheese steak, it's got to be grease-laden beef and onions with Cheese Whiz.

Not everything has to be gourmet. And, as they say, when in Rome...

mwagner7700,
What kind of cut do you use for this whiz with?

Do we have to eat outside to be a true "Roman?"

OK, next time we go to Pat's. That is unless the Canadian contingent moves this event north of the border. Then we'll be eating smoked meat sandwiches (I think that's what steve8 called them.) Probably have to eat those on mooseback....

PH

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What kind of cut do you use for this whiz with?

We just get that box of frozen pre-sliced sirloin from Costco. Do you know which I'm talking about? Texas something-or-other, I believe. I'll check tonight. You can use any cut of meat, but if you don't use ore-sliced, you need the meat to be as thin as possible... impossible with a knife, you'll need a meat slicer (like your butcher has). They're very easy to make, and very tasty. If you want my recipe, just let me know.

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Do we have to eat outside to be a true "Roman?"

I'm saying to be Roman, we need to eat a Whiz With. When we do it next year, we'll have to make it later in the year, so the colder weather won't prevent us from having Pat's.

quote:

Originally posted by mwagner7700:

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What kind of cut do you use for this whiz with?

We just get that box of frozen pre-sliced sirloin from Costco. Do you know which I'm talking about? Texas something-or-other, I believe. I'll check tonight. You can use any cut of meat, but if you don't use ore-sliced, you need the meat to be as thin as possible... impossible with a knife, you'll need a meat slicer (like your butcher has). They're very easy to make, and very tasty. If you want my recipe, just let me know.

I'm out...I don't have a meat slicer

You can just run over it with your car to get it nice and flat.

Neither do we. When you go to Costco next, check out the frozen food section where they have the hot dogs, hamburgers, veggie patties, etc. There you'll find the pre-sliced frozen sirloin patties that we use. As I said, I'll check the name when I get home tonight.

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Originally posted by mwagner7700:
You can just run over it with your car to get it nice and flat.

Ouch!

PH

You can run the meat through a blender.

Eye Round Roast

Paired great with the 94' La Nerthe CdP we had.

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I'm out...I don't have a meat slicer

I will tell everyone else how to do it, as you will mess it up and post about it 25 times. Just pay attention, and ask no direct questions and read the disclaimer at the bottom of your screen. You know the one that says " do not try this at home, these are highly trained professionals.".... Stay away from the light.....


Pat's uses ribeyes. And the way they do it is to put the meat in the freezer just till it gets set but not frozen. Then you can take a sharp knife and slice it super thin before you cook it. Saute the onions till they get translucent then toss the thin steak in and let it cook with the onion till its done and the onions take on the steak juices. Get a couple of soft Philly rolls, wipe them with some cheese whiz, then pile on the onions and beef. Thats as close as you can get to Pat's without a plane ticket. I make one for my wife whenver she is craving a real " Cheese Wit"

I like the place across the street better with the provolone myself.

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Originally posted by Flubis:
[QUOTE]I like the place across the street better with the provolone myself.

who are you....john kerry

flubis, you can get provolone at Pat's... just order a "Provolone with"... not a "Whiz With"

Last night I made...

Saltimbocca alla Romana (chicken, not veal)

4 chicken cutlets (or veal)
1 bunch of spinach
8 thin slices of prosciutto
8 slices provolone
1/3 cup white wine
2/3 cup low sodium chicken broth
2 tblspn butter
drizzle EVOO
8 toothpicks

- Make sure you have thin cutlets... I'm talking 1/8"-1/4". On top of each cutlet, place a few leaves of spinach, and top with 2 thin slices of prosciutto. Fasten prosciutto to cutlets with 1 toothpick at the top, and one at the bottom.
- Add EVOO to preheated pan (don't use non-stick, you'll want bits stuck to the bottom), and 1 tblspn of butter over med-high heat.
- Saute cutlets, prosciutto side down first for approx. 2 mins. Flip and sauté until done... about another 2-3 mins. Remove to a warm plate, and remove toothpicks.
- Deglaze pan with wine
- Add broth and reduce until desired consistency. Swirl in butter.
- Lower heat, and return cutlets and top each with 2 slices of provolone, and cover pan. Cook until cheese melts.

Now the notes: Italians don't use spinach, they use sage. Additionally, they don't top with cheese, but we like it better with. You can use any type of cheese, mozzarella, provolone, fontina, etc. You can also use either veal or chicken. Additionally, you can use either white wine, Marsala or Madeira. Finally, you can top with as much or as little spinach, prosciutto or cheese as you wish.

Very tasty, and very easy... maybe 20 mins start to finish including prep time.

Veal stew, smashed potatoes, salad. Winter stuff.

...lemon water, cayenne pepper and maple syrup. I have been on this cleanse for 3 days and I feel like I am cheating when I come in here and read about all of these tasty dishes everyone is enjoying

Last night at the DAWGs' IGT offline:

Fantasia salad (romaine with vinagrette, gruyere bits, pecans, tomatoes (?), artichokes, hard boiled eggs)...tangy and tasty

Ravioli (shell was too tough and not enough filling)

A bite or two of just a skosh's veal which was crispy and yummy

quote:

Originally posted by Bella Donna:
tomatoes (?)

Is that question mark after "tomatoes" because you aren't sure how to spell tomatoes or because you were incapable of determining whether or not there were tomatoes in the salad? Either one is perfectly believeable.

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Originally posted by Board-O:

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Originally posted by Bella Donna:
tomatoes (?)

Is that question mark after "tomatoes" because you aren't sure how to spell tomatoes or because you were incapable of determining whether or not there were tomatoes in the salad? Either one is perfectly believeable.

I was thinking the same thing... but the wording you used made it quite funny.

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quote:
Originally posted by Bella Donna:
tomatoes (?)


Is that question mark after "tomatoes" because you aren't sure how to spell tomatoes or because you were incapable of determining whether or not there were tomatoes in the salad? Either one is perfectly believeable.

Lol!

I would say both

BLUE CHEESE CRUSTED STEAKS WITH RED WINE SAUCE
http://www.epicurious.com/recipes/recipe_views/views/108816

with steamed asparagus and frites. Be sure to double the sauce. Tasty.

I should stop posting on this vile "pie hole" thread, but I'm here already.

Tonight:

Rib Steaks

Imagine what vulgarisms it'll come up with when it starts the February thread.

Tonight we're trying a new (for us) BYO in Brooklyn.

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Tonight we're trying a new (for us) BYO in Brooklyn.

Trying? It's 8:30. Get going - you're late