T1B

F'ing Cupcakes, sounds about right anymore for my state.

I think we need to get Din's to fill us in on Tater Tot Casserole.

atmdad wrote:I think we need to get Din's to fill us in on Tater Tot Casserole.

Given Dinsyclopedia's penchant for educating us about pretty much everything, I figure he spells it Tater Taught Casserole.

And to shamelessly hijack this thread for my own selfish marketing purpose, be sure all you slappies git yer asses into Chat tonight for another epic edition of TuneTown.

atmdad wrote:
I think we need to get Din's to fill us in on Tater Tot Casserole.

Never heard of it. I'd do a search, but I don't want to skew the results.

But at least we invented Tater Tots, so it's a nice homer pick.

I know transplants from the Eastern Places are awed by the variety of to dished here. I'm a fan of totchos, which is pretty much nachos with tots instead of chips.

We gots the processed potato shit down here (Idaho grows them, Oregon processes them, and does all the R&D stuff... since Idahoans aren't smart enough to handle that part).

The Hawaiian pork bellies sound pretty good but you better get them now because there's apparently a nationwide shortage looming.

Or that could be fake news.

You ever had decent Pico? Shit is great. Granted you have to like fresh veggies and tomatoes along with a good amount of heat.

KC Scott wrote:How much "instruction" does it take to heat a marshmallow and piece of chocolate and smash two graham crackers around it ?

About that much.

I used to think Tabasco was hot. Since around the mid 90s it's been more like flavored vinegar. We go through Sriracha like ketchup in our house. My son gets this ghost pepper sauce that would blow my doors off with a couple of drops in a bowl of soup, and dumps it on almost anything. Gets all sweaty and hyperventilating and says "damn that's good."

This here is some awesome shit though. Just the right balance of heat and smoky flavor. Add a couple drops of this to your Pico and you'll never go back. Prolly kill 'spray right off though.

Mikey wrote:I used to think Tabasco was hot. Since around the mid 90s it's been more like flavored vinegar. We go through Sriracha like ketchup in our house. My son gets this ghost pepper sauce that would blow my doors off with a couple of drops in a bowl of soup, and dumps it on almost anything. Gets all sweaty and hyperventilating and says "damn that's good."

Mikey wrote:This here is some awesome shit though. Just the right balance of heat and smoky flavor. Add a couple drops of this to your Pico and you'll never go back. Prolly kill 'spray right off though.

I'll second that motion. Got a bottle in the fridge, and if a person is into such things, it's truly an excellent sauce.

I'll actually be cooking up a batch of short ribs braised in red wine today. Tried the recipe a few weeks ago and was impressed with the results. It takes a few hours so need to get started. Prolly post some pics in the cooking forum along the way.