Novabudd
Well-Known Member
I cant even imagine it but if i was hungry enough......
My uncle was in Italy WWII and had to eat it. Coarse, dark and very tough.
What did you accomplish today?
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I cant even imagine it but if i was hungry enough......
My uncle was in Italy WWII and had to eat it. Coarse, dark and very tough.
Roger A. Shrubber
Well-Known Member
they say your tastes change as you get older...but i don't think mine ever did...i still hate Zuchini, black eyed peas, hot tuna....i'll take 3 bites of something new...but that my well be the only three bites of it ever...
Singlemalt
Well-Known Member
Yep, same here. My family is ethnic Sicilian, I grew up in So Cal; hence as a kid I had Italian, Mexican, other Hispanic, American Chinese, standard American exposure already. Spent some time in SE Asia and loved the native cuisine. I'm open to purt near anything lol
raratt
Well-Known Member
You're supposed to take Taco Bell sauce for survival: https://weather.com/news/news/2019-...-man-survives-five-days-on-taco-sauce-packets
Roger A. Shrubber
Well-Known Member
probably from an old horse. it's just like anything else, get a nice fat young one and it's not too bad...i've had it once, that i was aware of, have suspicions about a few other times...was ok, had a little bit of "livery" flavor to it.I cant even imagine it but if i was hungry enough......
My uncle was in Italy WWII and had to eat it. Coarse, dark and very tough.
most of it's psychological...and they aren't as economical to raise as cattle...if it was cheaper to raise horses to eat, then they'd market the shit out of it, and we'd all be eating it
raratt
Well-Known Member
I would much rather have Sicilian food than Italian, I like spices. My wife picked up recipes when we were stationed at Guam and Mississippi, and was taught by a Sicilian grandma how to make gravy for spaghetti.
Roger A. Shrubber
Well-Known Member
raratt
Well-Known Member
Marinara.
BudmanTX
Well-Known Member
Laughing Grass
Well-Known Member
Well there's another problem I don't like processed cheese.
You probably weigh about 90 lbs
113 pounds.
You're a complicated man.
BudmanTX
Well-Known Member
Well there's another problem I don't like processed cheese.
.
complicated by the minute there......you can use a goat cheese, i've melted swiss before. Good cheddar goes well......
Roger A. Shrubber
Well-Known Member
velve
velveeta isn't that bad melted, a lot more cheddary melted than it is in a slab. and it's a lot easier to melt than cheddar, which likes to separate and scorch if you don't stir the shit out of it while its melting
Novabudd
Well-Known Member
Go get some real, unprocessed cheese. You'll love it. On fries, burgers, cauliflower, broccoli, frogs legs...... trust me. Im from the government and only here to help you. Honest.
Singlemalt
Well-Known Member
It's an Italian-American thing; gravy or sauce; same thing. It's thought that it came about due to new immigrants initial exposure to English speakers
raratt
Well-Known Member
I am almost 2 of you.
raratt
Well-Known Member
Back to Poutine again?
Roger A. Shrubber
Well-Known Member
it always come back to Poutine.....
Novabudd
Well-Known Member
tangerinegreen555
Well-Known Member
.
Grate some fresh parm over them, stick in oven. Don't be skimpy.
Try it on asparagus!
The best part is the burnt on cheese on the foil lining. Cheese chips.
Well there's another problem I don't like processed cheese.
Grate some fresh parm over them, stick in oven. Don't be skimpy.
Try it on asparagus!
The best part is the burnt on cheese on the foil lining. Cheese chips.