Originally Posted by ptlyon:
Haven't eaten that shit since I was 8, and by God it will be the last time
Well Marshall Dillon doesn't give a damn what you want, stranger... you'll eat what Delmonicos is serving or you'll go hungry, its your choice big bad guy [Reply]
Originally Posted by Easy 6:
Well Marshall Dillon doesn't give a damn what you want, stranger... you'll eat what Delmonicos is serving or you'll go hungry, its your choice big bad guy
Originally Posted by KCUnited:
Chiefs steak sandwich with ribey, provolone, red/yellow bells, giardiniera to cut through the richness and the wife made a beer cheese sauce
Originally Posted by KCUnited:
Chiefs steak sandwich with ribey, provolone, red/yellow bells, giardiniera to cut through the richness and the wife made a beer cheese sauce
Originally Posted by KCUnited:
Chiefs steak sandwich with ribey, provolone, red/yellow bells, giardiniera to cut through the richness and the wife made a beer cheese sauce
Duuuuuuuuuuuude. That looks amazing.
I have a pretty damn high opinion of myself. Probably too high. But I know I'm not pulling that off - at least not that beautifully.
Went all crazy with DINNER for BREAKFAST this morning.
Bought (4) six ounce filet mignons on sale at $5 each, Pappardelle pasta with butter and grated Parmesan, garlic and butter french green beans, made a salad of roasted red peppers, fresh mozzarella, white onion, Italian seasoning and balsamic dressing. Even bought a bottle of Campo Viejo Tempranillo red wine.
Just remembered. If you’re in PHX and need an authentic Philly cheesesteak on the northwest side of town, hit Phila-Deli in the strip mall NE of 59th ave. And the 101. True cheesesteaks, complete with cheese whiz if that’s your thing, plus a few original sammies, like the Korean philly. Tastes just like your in PHI. [Reply]
Unfortunately onions tear me up unless they're pickled or at the very least soaked in lime juice for a bit. So instead of a pickled red onion I went with the giardiniera but yeah for most everyone else onions would've popped it
Originally Posted by Buehler445:
Duuuuuuuuuuuude. That looks amazing.
I have a pretty damn high opinion of myself. Probably too high. But I know I'm not pulling that off - at least not that beautifully.
Man this is where I think the Blackstone makes it easy. Cook the meat/veg, combine, lay the provolone over top to melt. Take the rolls and tent them over the top of that mess and use your long spatula to flip and smear it all together in the roll
Now the cheese sauce, thats my wifes world. She handles indoors, I'm on outdoor duty [Reply]
Originally Posted by KCUnited:
Unfortunately onions tear me up unless they're pickled or at the very least soaked in lime juice for a bit. So instead of a pickled red onion I went with the giardiniera but yeah for most everyone else onions would've popped it
Man this is where I think the Blackstone makes it easy. Cook the meat/veg, combine, lay the provolone over top to melt. Take the rolls and tent them over the top of that mess and use your long spatula to flip and smear it all together in the roll
Now the cheese sauce, thats my wifes world. She handles indoors, I'm on outdoor duty
I have a blackstone and nothing has ever come off mine that looked that good. [Reply]
