The Food thread

70/30 beef, Stagg Chili, 4 slices Sargento cheese (2 mild cheddar, 2 slices Colby jack), hamburger dill pickles, sliced tomato, mixed baby greens, sesame bun.
Tots with a 50/50 pool of ketchup/sriracha and a pool of mustard.


 
BobbyFord said:
70/30 beef, Stagg Chili, 4 slices Sargento cheese (2 mild cheddar, 2 slices Colby jack), hamburger dill pickles, sliced tomato, mixed baby greens, sesame bun.
Tots with a 50/50 pool of ketchup/sriracha and a pool of mustard.


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Lordy Lordy, just looking at it makes my arteries close up a little. :D
 
I could sell this. I was going to include a loaded baked potato, but for a moment of logic.
1-1/2" bone-in mesquite grilled Rib-eye, grilled marinated asparagus & beefsteak tomatoes.
Marinade is Newman's Olive Oil & Vinegar with salt & pepper and Mrs. Dash Garlic blend...
 
BobbyFord said:
I could sell this. I was going to include a loaded baked potato, but for a moment of logic.
1-1/2" bone-in mesquite grilled Rib-eye, grilled marinated asparagus & beefsteak tomatoes.
Marinade is Newman's Olive Oil & Vinegar with salt & pepper and Mrs. Dash Garlic blend...
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You never cease to amaze.
 
Go Panthers said:
We used to watch it all the time, havent watched in awhile.

We like to hit up the places that have been on there if we are near them.
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I think little restaurants have much better quality food than do the chain restaurants. There are quite a few on Triple D that I'd like to try.
 
BobbyFord said:
I think little restaurants have much better quality food than do the chain restaurants. There are quite a few on Triple D that I'd like to try.
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Same here, I'm more likely to hit up a hole in the wall than I am a chain.

We've got a wing place by the office down here, the wing place is in a shopping center that's run down and has a gas station, wings are awesome.
 
The bad thing about triple D visiting a place is as soon as it airs there is a 3 hr + wait time to get in. At one time when we went to Atlanta we would always stop at a really good place until it was featured on there and we haven't been able to get in since and that was 4 years ago.
 
Johali said:
The bad thing about triple D visiting a place is as soon as it airs there is a 3 hr + wait time to get in. At one time when we went to Atlanta we would always stop at a really good place until it was featured on there and we haven't been able to get in since and that was 4 years ago.
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There was/is a place in Charlotte called The Penguin.

It aired on triple D in like the 2nd or 3rd season, so it's been awhile. The wait times after it aired were similar to what you said.

The people that ran the restaurant didn't own the name or the building, the name and building had been around Charlotte for 50 years and had been ran by different folks. It didn't turn into a cult classic until the management group that was on Triple D took over it.

Once their lease came up, the owner of the building and name told them to pound sand, they wanted to profit off of success they had. They re-opened Charlotte landmark called The Diamond literally 100 ft from the Penguin and another place called Pinky's on the other side of Charlotte.

The Penguin just recently filed for bankruptcy.

Moral of the story, if you're ever in Charlotte and want to check out a Triple D place, don't go to the Penguin, go to The Diamond or Pinky's. They are the true "Penguin".
 
I was flipping out for the past hour. Couldn't find my recipe folder. I even drove over to my storage.
Finally found it. Some of the recipes I wouldn't have been able to replace.
1940 LAUSD Roast Beef Hash recipe from the L.A. Unified School test kitchen.
The real Gladstone's Malibu clam chowder recipe
My buddy Merle's carrot cake with real cream cheese frosting
Madeline's Lemon Jello cake
My famous meatloaf recipe
My deli-style vegetable pasta salad & special dressing...
To name a few.
This past hour sucked. I forgot that I hid the folder.
 
BobbyFord said:
I was flipping out for the past hour. Couldn't find my recipe folder. I even drove over to my storage.
Finally found it. Some of the recipes I wouldn't have been able to replace.
1940 LAUSD Roast Beef Hash recipe from the L.A. Unified School test kitchen.
The real Gladstone's Malibu clam chowder recipe
My buddy Merle's carrot cake with real cream cheese frosting
Madeline's Lemon Jello cake
My famous meatloaf recipe
My deli-style vegetable pasta salad & special dressing...
To name a few.
This past hour sucked. I forgot that I hid the folder.
Click to expand...
:D
 


12 oz. Tri-Color Rotini Pasta
1 lg. Green Bell Pepper chopped
1 lg. Red Bell Pepper chopped
1 med. Cucumber peeled, chopped
4 Celery Stalks chopped
1c Baby Carrots chopped
1-1/2c Broccoli Crowns sliced
1-1/2c Cauliflower sliced
1/2c Red Onion thinly sliced
6 ozs. Provolone Cheese small cubed
4 ozs. Hard Dry Italian Salami small cubed
(2) 12oz jars Artichoke Hearts marinated, quartered
6.5 oz. can Sliced Black Olives
1/2c Shredded Parmesan Cheese
Tomatoes cut into wedges (I prefer Plum Tomatoes)
Cook pasta according to package directions; rinse in cold water and drain.
Mix all ingredients in a large bowl, except for pasta and dressing.
Fold in drained pasta, pour dressing over salad, fold to coat. Cover and chill 8 hrs. or overnight.
Toss before serving. Garnish with Plum Tomato wedges.
Yield: At least 10 servings.
Dressing:
1c Extra Virgin Olive Oil
1/2c Red Wine Vinegar
2 Cloves Garlic minced
3 tsp Ground Mustard
2 tsp dried Basil
2 tsp dried Oregano
1/2 tsp Salt
Dash Fresh Ground Black Pepper
Place all ingredients in a jar with a tight fitting lid and shake.
 
BobbyFord said:


12 oz. Tri-Color Rotini Pasta
1 lg. Green Bell Pepper chopped
1 lg. Red Bell Pepper chopped
1 med. Cucumber peeled, chopped
4 Celery Stalks chopped
1c Baby Carrots chopped
1-1/2c Broccoli Crowns sliced
1-1/2c Cauliflower sliced
1/2c Red Onion thinly sliced
6 ozs. Provolone Cheese small cubed
4 ozs. Hard Dry Italian Salami small cubed
(2) 12oz jars Artichoke Hearts marinated, quartered
6.5 oz. can Sliced Black Olives
1/2c Shredded Parmesan Cheese
Tomatoes cut into wedges (I prefer Plum Tomatoes)
Cook pasta according to package directions; rinse in cold water and drain.
Mix all ingredients in a large bowl, except for pasta and dressing.
Fold in drained pasta, pour dressing over salad, fold to coat. Cover and chill 8 hrs. or overnight.
Toss before serving. Garnish with Plum Tomato wedges.
Yield: At least 10 servings.
Dressing:
1c Extra Virgin Olive Oil
1/2c Red Wine Vinegar
2 Cloves Garlic minced
3 tsp Ground Mustard
2 tsp dried Basil
2 tsp dried Oregano
1/2 tsp Salt
Dash Fresh Ground Black Pepper
Place all ingredients in a jar with a tight fitting lid and shake.
Click to expand...

Dam I'll bet that tastes so nice and fresh....the cucumber , tomatoes, celery, peppers........:beerbang:
 
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