I perfected my Bean Dip recipe last night. It was amazing. I always fry 4-5 strips of bacon and keep all the bacon and the grease in the pan, don’t throw any of it out, then I throw in 4 cans of Bushs Pinto Beans, I smash them up and add salt and black pepper. Once the beans are done I toss in a little Rico’s nacho cheese queso and some pickled jalapeņos. It’s the best. I ate almost a whole bag of Fritos scoops with it. :-) [Reply]
Nachos and tortillas every day for 7 more days.
Plus 7up, one of my favorite beverages since i stopped with the alcohol.
According to these reviews not so many people like it as much as me. [Reply]
Originally Posted by threebag:
Fried Rice from Fried Rice in Wichita, Ks
Special Special Fried Rice
Two Egg Rolls
Crab Rangoons (not the nasty sweet ones)
Iced Tea
This is a cash only carry out, that kicks ass. Been eating here for 30 years
They call it House Special fried rice here, with roasted pork, chicken, shrimp and peas, carrot, onion, bean sprouts... whats in your local version? [Reply]
Originally Posted by Easy 6:
They call it House Special fried rice here, with roasted pork, chicken, shrimp and peas, carrot, onion, bean sprouts... whats in your local version?
Originally Posted by ptlyon:
Cat, dog, and the occasional road kill
:-) back in Alaska in the mid 90s the most popular Chinese joint in Fairbanks, Ak was called Ah Sah Wan (its Ah So Good! in their ads)... probably less than a year after moving back home, they were busted as part of a huge "missing cat" scandal
Found cats in the coolers all chopped up, it was a huge deal up there because they were THE place in Fairbanks... I've definitely eaten cat :-) [Reply]
I ate a Whopper today. First hamburger I had in probably 6 months and I didn't have much trouble going down my esophagus aa long as I chewed every bite and take drinks. I sure can't snarf food down like I use too but I'm getting much better. [Reply]
Before and after final glaze on some chicken thighs... Oh my God were they good. Best part of the chicken... Smoked to 155, crisped the skin to 165 and glazed, pulled at 175.. Stunningly good...