2.14 pounds (give or take). Baby Swiss.

I always put 2 pounds of cheese on pizzas.

This one was 2 pounds crust, ~ 1 pound sauerkraut, 2.25 pounds ground corned beef (my own using Alton's corned beef recipe) and of course, the cheese.

I am not the least bit ashamed of any of those numbers.

If y'all ate more cheese, perhaps your comb over would look as good as mine.

Dinny
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It was killer.

Damn near killed me there for a while.

Dinny
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No judgement, man, I order all mine extra cheese. That's a shitload of cheese, though!

:-)
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:-).
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Seriously, though.

I used some of my first batch ever of Italian sausage in that bacon explosion. I lost that recipe and have never been as satisfied with any Italian sausage I have made since.

I wish I had that one back. :-)

Dinny
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I needed something quick and relatively small for breakfast this morning, so I grabbed a Hot Pocket from the store at my office building. As I was heating it up, it dawned on me that I had never in my life eaten a Hot Pocket.

I'm not sure how I got to be 37 years old without ever having a hot pocket.
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Shrimp etouffee and Jasmine rice last night. Grilled burgers tonight. In the snow...
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Just haven't found the right woman
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I've been married for 13 years.

But how did I live to almost 25 (including 4.5 years of college) without ever having a Hot Pocket.
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So can we get a culinary review?
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I need to find some decent Cajun food. I was in New Orleans with these fucksticks I worked with and every place we ate was a lousy excuse for shit food.
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All the store had was the pepperoni pizza kind. My office has a 1200w microwave, so I nuked it for 10 seconds shy of the recommended 2 minutes for 1100w oven. One of the corners burst open and spilled marinara and cheese onto the plate.

The package advertised a flaky, buttery crust. The crust was less flaky than spongy. It wasn't bad, just not was I expected. From the looks of it, it actually looked like there would be some crispness to it after using the included cooking pouch. It had a buttery flavor, but it was that fake butter flavor.

Upon my first bite, the filling had the texture and temperature of molten lava. I assume this is part of the Hot Pocket experience, so I allowed it linger on the roof of my mouth so I could get the full effect.

It tasted like bad pepperoni pizza. I don't say that as a negative, per se. Even bad pizza is still pretty good pizza. I found it a tad salty, even though the sodium content wasn't as high as I'd have figured it to be (around 600mg).

Overall, it's a quick meal that will do in a pinch. I didn't regret eating it then, it didn't give me any digestive problems. Would eat again. I'd give it a solid "meh."
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I use a variation on a Paula Deen recipe. It's a bit of work, honestly, particularly the roux, but the wife and daughter love it.
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Skip NOLA. Go to Baton Rouge, it's an hour north.

Parrain's (chargilled oysters)
Jambalaya Shop (jambalaya, pasta jambalaya)
Tony's (it's a seafood market, get the boudin balls)
Benoit's (sausages)
Save More Market (po boys)
The Chimes (beer, apps)
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Alton Brown has an oven method for roux. It takes a little longer, but it's almost entirely hands-off and has less chance of scorching. I use it for gumbo, works great.
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