April 29, 20205 yr Two bean and cheese with homemade refrieds and an Irish cup of Joe. Type of breakfast that makes a man feel like he can accomplish anything with his day, or take a nap...dealers choice. Edited April 29, 20205 yr by Hank_Hill
April 29, 20205 yr 38 minutes ago, 4th&Five said: my mom thought this was fine dining for most of my childhood... tuna helper > hamburger helper it is absolutely fine dining.
April 29, 20205 yr I ate too much of it and never want to see it again. I’d crush some HH spaghetti though. I used to make sandwiches out of that stuff.
April 29, 20205 yr 2 hours ago, 4th&Five said: my mom thought this was fine dining for most of my childhood... I don't know why they call this stuff Tuna Helper. It does just fine by itself.
April 29, 20205 yr 16 minutes ago, Orange&White said: I don't know why they call this stuff Tuna Helper. It does just fine by itself.
April 29, 20205 yr 17 hours ago, cam4mav said: I think HEB has something in the same vein I read on here or shaggy years ago if you're in HEB land. I'm in Seattle so I don't know if it's similar. Basically it's this. 3 Avocados 1 cup mayo 1/2 cup water 2 serranos half an average size cilantro bunch 1 green onion 1/4 cup pickled jalapenos 1 tbsp pickled jalapeno jar juice salt, pepper, garlic powder (plenty!), onion powder (less than GP unless no green onion) Juice 2 key limes or 1 reg lime blend it, taste it, adjust as you want. Rough ratio's above, it's very easy to adjust after tasting. less serrano for kids, etc. Copied it from a line cook at a restaurant I worked at in Tucson AZ years ago in college. Call it Andy Salsa, he's a gangster. Great, thanks! Might make a tuna melt edible
April 29, 20205 yr 3 hours ago, Horn Draoi said: Great, thanks! Might make a tuna melt edible nice little tuna melt with some tomato slices in there and dip that sumbitch in a crap ton o sauce. yessir
April 29, 20205 yr Popular Post First attempt at cfs. And first time making cream gravy. Gravy was a little thick but didn't want to add any more milk because it was right at the taste I wanted Sent from my Pixel 2 XL using Tapatalk
April 30, 20205 yr 1 hour ago, Jameslaw121 said: First attempt at cfs. And first time making cream gravy. Gravy was a little thick but didn't want to add any more milk because it was right at the taste I wanted Sent from my Pixel 2 XL using Tapatalk I'd say strong, to quite strong?
April 30, 20205 yr 11 hours ago, 4th&Five said: my mom thought this was fine dining for most of my childhood... My mom would put peas in that and fuck it all up.
April 30, 20205 yr I like when the gravy is real thick on cfs. When you get a runny gravy it takes away from the crispiness of the CFS.
April 30, 20205 yr 11 hours ago, Bevo VIII said: I like when the gravy is real thick on cfs. When you get a runny gravy it takes away from the crispiness of the CFS. Actually, it should be Goldilocks gravy -- not too thick, not too thin.....JUST right. And to make it even weirder, if you are a South Texas mexican like my dad.....you mix ketchup in the gravy. This is a man who doesn't eat ketchup on anything, but when we get CFS, there it is. He's been doing that since childhood, and so do all of his running buddies from down there. It's a local thing, and I've seen a bunch of em do it.
April 30, 20205 yr That gravy, and the CFS, looks good, jameslaw; I'd go back for seconds. Brief aside: Am I in the minority in liking my gravy heavily peppered? I find the creaminess and richness of a well-made CFS or CFC with cream gravy needs some heat from pepper (and occasionally a hot sauce like Valentina's) to provide balance. Thoughts?
April 30, 20205 yr Just now, Dutch said: That gravy, and the CFS, looks good, jameslaw; I'd go back for seconds. Brief aside: Am I in the minority in liking my gravy heavily peppered? I find the creaminess and richness of a well-made CFS or CFC with cream gravy needs some heat from pepper (and occasionally a hot sauce like Valentina's) to provide balance. Thoughts? I always pepper up my cream gravy. Always.
April 30, 20205 yr 1 hour ago, Brisketexan said: Actually, it should be Goldilocks gravy -- not too thick, not too thin.....JUST right. And to make it even weirder, if you are a South Texas mexican like my dad.....you mix ketchup in the gravy. This is a man who doesn't eat ketchup on anything, but when we get CFS, there it is. He's been doing that since childhood, and so do all of his running buddies from down there. It's a local thing, and I've seen a bunch of em do it. I've heard they put ketchup on tamales in South Texas.
April 30, 20205 yr 31 minutes ago, Dutch said: That gravy, and the CFS, looks good, jameslaw; I'd go back for seconds. Brief aside: Am I in the minority in liking my gravy heavily peppered? I find the creaminess and richness of a well-made CFS or CFC with cream gravy needs some heat from pepper (and occasionally a hot sauce like Valentina's) to provide balance. Thoughts? Plus one on the heavily peppered and salted. For an extra kick, when I've made fried chicken before, Adding Crystals (Or cholula) to the egg wash helps a little bit. I can't do that when the wife and kids eat my food though. Or red pepper flakes in the flour
April 30, 20205 yr Actually, it should be Goldilocks gravy -- not too thick, not too thin.....JUST right. And to make it even weirder, if you are a South Texas mexican like my dad.....you mix ketchup in the gravy. This is a man who doesn't eat ketchup on anything, but when we get CFS, there it is. He's been doing that since childhood, and so do all of his running buddies from down there. It's a local thing, and I've seen a bunch of em do it.I’m from CenTex and I’ve been mixing gretchup on my CFS my entire life. It’s the only way I eat it. Also, queso is pretty damn tasty on a CFS. Sent from my iPhone using Tapatalk
April 30, 20205 yr Actually, it should be Goldilocks gravy -- not too thick, not too thin.....JUST right. And to make it even weirder, if you are a South Texas mexican like my dad.....you mix ketchup in the gravy. This is a man who doesn't eat ketchup on anything, but when we get CFS, there it is. He's been doing that since childhood, and so do all of his running buddies from down there. It's a local thing, and I've seen a bunch of em do it.I’m from CenTex and I’ve been mixing gretchup on my CFS my entire life. It’s the only way I eat it. Also, queso is pretty damn tasty on a CFS. Sent from my iPhone using Tapatalk
April 30, 20205 yr Actually, it should be Goldilocks gravy -- not too thick, not too thin.....JUST right. And to make it even weirder, if you are a South Texas mexican like my dad.....you mix ketchup in the gravy. This is a man who doesn't eat ketchup on anything, but when we get CFS, there it is. He's been doing that since childhood, and so do all of his running buddies from down there. It's a local thing, and I've seen a bunch of em do it.I’m from CenTex and I’ve been mixing gretchup on my CFS my entire life. It’s the only way I eat it. Also, queso is pretty damn tasty on a CFS. Sent from my iPhone using Tapatalk
April 30, 20205 yr 54 minutes ago, Dutch said: Brief aside: Am I in the minority in liking my gravy heavily peppered? Country/cream gravy should be heavily peppered by default. Anybody who tells you otherwise should be shot.
April 30, 20205 yr Actually, it should be Goldilocks gravy -- not too thick, not too thin.....JUST right. And to make it even weirder, if you are a South Texas mexican like my dad.....you mix ketchup in the gravy. This is a man who doesn't eat ketchup on anything, but when we get CFS, there it is. He's been doing that since childhood, and so do all of his running buddies from down there. It's a local thing, and I've seen a bunch of em do it.I’m from CenTex and I’ve been mixing gretchup on my CFS my entire life. It’s the only way I eat it. Also, queso is pretty damn tasty on a CFS. Sent from my iPhone using Tapatalk
April 30, 20205 yr Actually, it should be Goldilocks gravy -- not too thick, not too thin.....JUST right. And to make it even weirder, if you are a South Texas mexican like my dad.....you mix ketchup in the gravy. This is a man who doesn't eat ketchup on anything, but when we get CFS, there it is. He's been doing that since childhood, and so do all of his running buddies from down there. It's a local thing, and I've seen a bunch of em do it.I’m from CenTex and I’ve been mixing gretchup on my CFS my entire life. It’s the only way I eat it. Also, queso is pretty damn tasty on a CFS. Sent from my iPhone using Tapatalk
April 30, 20205 yr Sorry for the sextuple post or whatever. Fucking Tapa. Sent from my iPhone using Tapatalk
April 30, 20205 yr I've heard they put ketchup on tamales in South Texas.I know CenTex folks that put ketchup on enchiladas. It’s not for me though. Sent from my iPhone using Tapatalk
April 30, 20205 yr 1 hour ago, Dutch said: That gravy, and the CFS, looks good, jameslaw; I'd go back for seconds. Brief aside: Am I in the minority in liking my gravy heavily peppered? I find the creaminess and richness of a well-made CFS or CFC with cream gravy needs some heat from pepper (and occasionally a hot sauce like Valentina's) to provide balance. Thoughts? No way. I don't think it's possible to use too much black pepper in cream gravy. I don't stop until my hand gets tired of grinding it (yeah, I know...I tried to phrase that multiple ways, but it's unavoidable).
April 30, 20205 yr No way. I don't think it's possible to use too much black pepper in cream gravy. I don't stop until my hand gets tired of grinding it (yeah, I know...I tried to phrase that multiple ways, but it's unavoidable).Agreed. Same goes for a salad with ranch. Impossible to over-pepper. Sent from my iPhone using Tapatalk
April 30, 20205 yr 17 hours ago, Kennythetiger said: My mom would put peas in that and fuck it all up. Any kid that grew up in this country in the 60s-80s should get a medal of valor for eating the shit our mother's would whip up at home. Especially the 60s. Jello salads, "chicken a la king," all that shit. Luckily I was an 80s kid, so the crazy shit that these companies were tricking housewives into making (torturing their families with) at home had tapered off quite a bit. Still "kit" meals, but at least we were getting sloppy joes and Rice A Roni.
April 30, 20205 yr You can say that again. Edit: this made more sense when there was a quadruple post. Edited April 30, 20205 yr by formermav43
April 30, 20205 yr 5 minutes ago, threesheets said: Any kid that grew up in this country in the 60s-80s should get a medal of valor for eating the shit our mother's would whip up at home. Especially the 60s. Jello salads, "chicken a la king," all that shit. Luckily I was an 80s kid, so the crazy shit that these companies were tricking housewives into making (torturing their families with) at home had tapered off quite a bit. Still "kit" meals, but at least we were getting sloppy joes and Rice A Roni. Absolutely. My mother had a paperback cookbook called "the hotdog cookbook." It was everything you can imagine...and less. It had a handful of recipes for the underlying dish -- mac and cheese, scrambled eggs, etc. What made it the "hotdog cookbook?" Ever fucking recipe ended with the same goddamned line: "cut up 3-4 hotdogs, stir into [whatever the fuck you made]." 1 -- that cookbook was clearly the pinnacle of modern convenience cooking at the time. 2 -- man, I fucking wish we still had that book, for the comedic value alone. Also, if you don't love you an occasional pot of Kraft mac n cheese with some hotdog cut up in it, you are a commie who hates America.
April 30, 20205 yr Yeah but I bet you at least brown the dogs up in a pan before cutting them up/throwing them in. That cookbook you'r talking about was telling these moms to throw them in cold most of the time, guaranteed.
April 30, 20205 yr No way. I don't think it's possible to use too much black pepper in cream gravy. I don't stop until my hand gets tired of grinding it (yeah, I know...I tried to phrase that multiple ways, but it's unavoidable).I was never a big pepper fan until I started doing briskets and added way too much pepper to the rub one time. I didn't want to wash it off and do it over so I just smoked it and the bark turned out amazing. Now I add too much pepper to just about everything
April 30, 20205 yr 1 hour ago, Brisketexan said: Also, if you don't love you an occasional pot of Kraft mac n cheese with some hotdog cut up in it, you are a commie who hates America. In college I would cut up some Earl Campbell hot links to put in my Kraft mac n cheese. I think the grease added some extra flavor.
May 1, 20205 yr 3 hours ago, Brisketexan said: Also, if you don't love you an occasional pot of Kraft mac n cheese with some hotdog cut up in it, you are a commie who hates America.
May 1, 20205 yr Treaty Oak Ghost Hill Bourbon and some chicken fajitas. On top of some beer and a gummie.
May 1, 20205 yr Treaty Oak Ghost Hill Bourbon and some chicken fajitas. On top of some beer and a gummie. Indica?Sent from my iPhone using Tapatalk
May 1, 20205 yr 5 hours ago, Brisketexan said: Absolutely. My mother had a paperback cookbook called "the hotdog cookbook." It was everything you can imagine...and less. It had a handful of recipes for the underlying dish -- mac and cheese, scrambled eggs, etc. What made it the "hotdog cookbook?" Ever fucking recipe ended with the same goddamned line: "cut up 3-4 hotdogs, stir into [whatever the fuck you made]." 1 -- that cookbook was clearly the pinnacle of modern convenience cooking at the time. 2 -- man, I fucking wish we still had that book, for the comedic value alone. Also, if you don't love you an occasional pot of Kraft mac n cheese with some hotdog cut up in it, you are a commie who hates America. when I was growing up, my dad used to make a hot dog soup that was sort of a chowder, with Campbell’s tomato soup as the base, canned corn, sautéed onions, cubed potatoes, and cut up hot dogs. I think he learned it in the Army or some shit. I loved it.
May 1, 20205 yr 12 minutes ago, Whatever said: Indica? Sent from my iPhone using Tapatalk I don't know. I don't think so.Maybe.
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