Weave Posted June 26, 2015 Author Report Share Posted June 26, 2015 A little MD 20/20 and a shelter in Como Park. I like your style. You, a bottle of booze, and a park shelter? Stay out of the bathrooms. It's already sounding shaky. Quote Link to comment Share on other sites More sharing options...
Drunkard Posted June 26, 2015 Report Share Posted June 26, 2015 You, a bottle of booze, and a park shelter? Stay out of the bathrooms. It's already sounding shaky. But that's prime glory hole time. Perfect when you need a break between chapters. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted June 26, 2015 Report Share Posted June 26, 2015 But that's prime glory hole time. Perfect when you need a break between chapters. Feel somebody new at the glory hole Fill someone with goo at the glory hole No one judges you at the glory hole... Quote Link to comment Share on other sites More sharing options...
darksabre Posted June 26, 2015 Report Share Posted June 26, 2015 This thread has taken a terrible turn. Quote Link to comment Share on other sites More sharing options...
Drunkard Posted June 26, 2015 Report Share Posted June 26, 2015 Feel somebody new at the glory hole Fill someone with goo at the glory hole No one judges you at the glory hole... One of my favorite nursery rhymes as a kid. Aaaah memories. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted June 28, 2015 Report Share Posted June 28, 2015 I just finished mowing the lawn, a perfect time for a PBR....but my neighbor who supplies it is at the beach. New Belgium Ranger IPA it is. Quote Link to comment Share on other sites More sharing options...
Eleven Posted July 1, 2015 Report Share Posted July 1, 2015 I think it's time to address a topic that has been of great concern to me over the eleven years since I returned to Buffalo. Breakfast pizza. Why and how did this become a thing? Is it a thing outside of Buffalo? I don't remember it from when I first lived here, only after I returned. It is odd. Sometimes workplaces have bagels or donuts as a morning surprise. When I'm very lucky, it's watermelon. Today, there is free breakfast pizza and I am ponderous. Quote Link to comment Share on other sites More sharing options...
darksabre Posted July 1, 2015 Report Share Posted July 1, 2015 I think it's time to address a topic that has been of great concern to me over the eleven years since I returned to Buffalo. Breakfast pizza. Why and how did this become a thing? Is it a thing outside of Buffalo? I don't remember it from when I first lived here, only after I returned. It is odd. Sometimes workplaces have bagels or donuts as a morning surprise. When I'm very lucky, it's watermelon. Today, there is free breakfast pizza and I am ponderous. Tops makes the best breakfast pizza. Hands down. Quote Link to comment Share on other sites More sharing options...
Eleven Posted July 1, 2015 Report Share Posted July 1, 2015 Tops makes the best breakfast pizza. Hands down. See, this just makes me wonder more. How is there a such thing as a "best breakfast pizza"? When did we start making breakfast pizzas? Quote Link to comment Share on other sites More sharing options...
darksabre Posted July 1, 2015 Report Share Posted July 1, 2015 See, this just makes me wonder more. How is there a such thing as a "best breakfast pizza"? When did we start making breakfast pizzas? At least 10 years ago. Quote Link to comment Share on other sites More sharing options...
Eleven Posted July 1, 2015 Report Share Posted July 1, 2015 At least 10 years ago. I feel like it's a culinary evolutionary step that we needn't have taken. Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 1, 2015 Report Share Posted July 1, 2015 Eating Chobani Plain Greek Yogurt with Blueberries and Raw Honey drizzled in.....like desert in the AM! Quote Link to comment Share on other sites More sharing options...
darksabre Posted July 1, 2015 Report Share Posted July 1, 2015 I feel like it's a culinary evolutionary step that we needn't have taken. It's delicious. Breakfast pizza with a little Franks. :worthy: Quote Link to comment Share on other sites More sharing options...
woods-racer Posted July 1, 2015 Report Share Posted July 1, 2015 I feel like it's a culinary evolutionary step that we needn't have taken. It's eggs, cheese and bacon on a large round piece of toast. Culinary Evolution is a complimentary term I don't think you where going for. Maybe we can call breakfast pizza pre-modern era, or dark age food ? Quote Link to comment Share on other sites More sharing options...
Eleven Posted July 1, 2015 Report Share Posted July 1, 2015 (edited) It's eggs, cheese and bacon on a large round piece of toast. Culinary Evolution is a complimentary term I don't think you where going for. Maybe we can call breakfast pizza pre-modern era, or dark age food ? This is an interesting way of looking at it. Also, my breakfast pizza had no eggs. I think that's kind of sad. It's delicious. Breakfast pizza with a little Franks. :worthy: We have only four sit down toilets for men and six for women, so no. Eating Chobani Plain Greek Yogurt with Blueberries and Raw Honey drizzled in.....like desert in the AM! See, if you gave me a choice between this and breakfast pizza, I'd take the breakfast pizza, but only because I hate blueberries. Any other fruit, though, and I'm going for the yogurt. Some people spell yogurt with an H. "Yoghurt." I think these people probably are ######. Edited July 1, 2015 by Eleven Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 1, 2015 Report Share Posted July 1, 2015 This is an interesting way of looking at it. Also, my breakfast pizza had no eggs. I think that's kind of sad. We have only four sit down toilets for men and six for women, so no. See, if you gave me a choice between this and breakfast pizza, I'd take the breakfast pizza, but only because I hate blueberries. Any other fruit, though, and I'm going for the yogurt. Some people spell yogurt with an H. "Yoghurt." I think these people probably are ######. No breakfast pizza for me either. i do love the plain Greek yogurt with fruit I throw in...just awesome Quote Link to comment Share on other sites More sharing options...
darksabre Posted July 1, 2015 Report Share Posted July 1, 2015 This is an interesting way of looking at it. Also, my breakfast pizza had no eggs. I think that's kind of sad. We have only four sit down toilets for men and six for women, so no. See, if you gave me a choice between this and breakfast pizza, I'd take the breakfast pizza, but only because I hate blueberries. Any other fruit, though, and I'm going for the yogurt. Some people spell yogurt with an H. "Yoghurt." I think these people probably are ######. Breakfast pizza without egg isn't breakfast pizza. Quote Link to comment Share on other sites More sharing options...
Eleven Posted July 1, 2015 Report Share Posted July 1, 2015 Breakfast pizza without egg isn't breakfast pizza. I think I just got a bad slice. Quote Link to comment Share on other sites More sharing options...
That Aud Smell Posted July 1, 2015 Report Share Posted July 1, 2015 breakfast pizza is the bomb dot com. the tops down hamburg-way does a really good one. Quote Link to comment Share on other sites More sharing options...
dEnnis the Menace Posted July 1, 2015 Report Share Posted July 1, 2015 I think it's time to address a topic that has been of great concern to me over the eleven years since I returned to Buffalo. Breakfast pizza. Why and how did this become a thing? Is it a thing outside of Buffalo? I don't remember it from when I first lived here, only after I returned. It is odd. Sometimes workplaces have bagels or donuts as a morning surprise. When I'm very lucky, it's watermelon. Today, there is free breakfast pizza and I am ponderous. I don't go tailgating without a Tops breakfast pizza. Nothing like a Budlight and a couple slices of breakfast pizza outside the Ralph at 9AM. Quote Link to comment Share on other sites More sharing options...
Weave Posted July 3, 2015 Author Report Share Posted July 3, 2015 Wife wanted steak for dinner. I worked this morning so she went and got it. I told her to get a ribeye 1.5" thick. Plenty for just the two of us. She came home with a 2.5" thick roast. Liberally salted and warming up on the board. Gonna try the indirect cook and sear last method. Serving with beet greens sauteed with garlic and a little chardonney, roasted beets, and roasted baby purple potatoes. Quote Link to comment Share on other sites More sharing options...
ubkev Posted July 3, 2015 Report Share Posted July 3, 2015 Wife wanted steak for dinner. I worked this morning so she went and got it. I told her to get a ribeye 1.5" thick. Plenty for just the two of us. She came home with a 2.5" thick roast. Liberally salted and warming up on the board. Gonna try the indirect cook and sear last method. Serving with beet greens sauteed with garlic and a little chardonney, roasted beets, and roasted baby purple potatoes. Well that sounds delicious. Nothing special for me today, as I'm only cooking for one. Just some hot dogs and Tater tots. I'm thinking bison burger for tomorrow. The wife and kid come home on Sunday and I'm doing wagyu ribeyes! Every now and then you gotta splurge. Quote Link to comment Share on other sites More sharing options...
TrueBlueGED Posted July 3, 2015 Report Share Posted July 3, 2015 I feel like it's a culinary evolutionary step that we needn't have taken. We put everything else on pizza these days, why not breakfast food? Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 5, 2015 Report Share Posted July 5, 2015 I am excited for my first hardshell blue crabs tonight during the soccer game. Mess o crabs, creole seasoning( like way better than Old Bay) , vinegar, salt potatoes , loads of Hardywood Pils! Go USA! Quote Link to comment Share on other sites More sharing options...
nfreeman Posted July 5, 2015 Report Share Posted July 5, 2015 Wife wanted steak for dinner. I worked this morning so she went and got it. I told her to get a ribeye 1.5" thick. Plenty for just the two of us. She came home with a 2.5" thick roast. Liberally salted and warming up on the board. Gonna try the indirect cook and sear last method. Serving with beet greens sauteed with garlic and a little chardonney, roasted beets, and roasted baby purple potatoes. I freaking love ribeye. Also, I agree with your prep -- liberal salting (I add a little pepper but not much -- it's really the salt that does the job). I usually trim the bigger fat deposits before cooking, because it's still pretty marbled even after the trimming, but that's just a personal preference. My report for this thread is that I made a pork shoulder in the smoker for the first time for a decent-sized group, and it was fantastic. I think it might've been the best thing I've ever made in the smoker. Here is the recipe that I used, in case anyone is interested: http://whatscookingamerica.net/Pork/Pulled-Pork.htm And the perfect side dish: baked mac and cheese -- http://www.chow.com/recipes/30436-homerooms-classic-macaroni-and-cheese I've got a fridge full of leftovers that I'm going to be grazing on for days. Quote Link to comment Share on other sites More sharing options...
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