If I had to pick only one food to eat the rest of my days it would be pizza.
I could live with that too...If I had to pick only one food to eat the rest of my days it would be pizza.
My wife is originally from Pampa and we eat at the Big Texan every time we go to visit her family but I've had more sense than to tackle the 72 oz monster, I'm satisfied with the bone in rib eye.I just finished eating an awesome steak at the Big Texan in Amarillo.
I'd like to stick my face in it for three or four minutes.
I gained 5 pounds just lookin at the picture.Bar none, the best sub sandwich on the planet. Family owned sub shop that I've been going to since 1990.
This sandwich is called the Mama Mia. 50% more meat than their regular Italian cold cut sandwich including,
Home-made Italian Avocado Spread, Capicolla, Mortadella, Cotto Salami, Dry Salami, Bologna, Xtra Provolone, Mustard, Mayo, Lettuce, Tomato, Olives, Mild Peppers, Onions, Diced Pickles, Salt, Black Pepper, Olive Oil, Vinegar, Oregano & Grated Parmesan.
There's a penny below the sandwich for reference.
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That does look good. I am a sub sandwich nut.Bar none, the best sub sandwich on the planet. Family owned sub shop that I've been going to since 1990.
This sandwich is called the Mama Mia. 50% more meat than their regular Italian cold cut sandwich including,
Home-made Italian Avocado Spread, Capicolla, Mortadella, Cotto Salami, Dry Salami, Bologna, Xtra Provolone, Mustard, Mayo, Lettuce, Tomato, Olives, Mild Peppers, Onions, Diced Pickles, Salt, Black Pepper, Olive Oil, Vinegar, Oregano & Grated Parmesan.
There's a penny below the sandwich for reference.
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Oh Man, you are making me hungry! That looks GOOD!
Pretty much, yeah. Some people consider it a type of calzone. If it's done right though, it is head and shoulder's better than any calzone I've ever eaten.Stromboli....I had to look it up
Dam...it looks good ....like a folded over pizza.
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I wanna give it a try.Pretty much, yeah. Some people consider it a type of calzone. If it's done right though, it is head and shoulder's better than any calzone I've ever eaten.
Looks pretty tasty.
As it shouldHas a little ZING to it too.
That looks really good, except for the zing. My lower end doesn't process zing as well as it once did.
Ain't that the truth. Bread is awesome.Just a little? A half a loaf maybe.![]()
Absolutely. I've done it before. It makes spreadable mush out of it. The olive oil and the heat takes the hard garlic flavor out of it.About a hundred years ago the Italian grandmother of a girlfriend told me about getting a large pod of "Fresh" garlic, cut the top off of the pod to expose the ends of the bare cloves, pour good olive oil onto the cloves until they are soaked down through and through, lightly salt with sea salt and cup in tinfoil and bake at 400 degrees for about 40 minutes. Damn good on bread, steak or just about anything you want to put them on.