TrueBlueGED Posted March 9, 2015 Report Share Posted March 9, 2015 What is your favorite "cheap" beer? Mine is PBR. Not necessarily for the flavor. Mainly because I can tolerate it. Natural Light makes me want to puke. Easily Labatt Blue. That's cheap enough to qualify as cheap, right? Because I don't think I could go below that anymore. Quote Link to comment Share on other sites More sharing options...
Eleven Posted March 9, 2015 Report Share Posted March 9, 2015 (edited) Three Eggos. OK, warning up front, this is not for you who cook for or are cooked for. This is neo-bachelor-Eleven, making do out of the freezer and fridge. I still am proud. Three Eggos, crispy. (Yeah, the same three.) When they're done toasting, spread a mess of shredded cheddar on two of them. There is not a such thing as too much; pile it on. A little real--REAL, this is important--maple syrup on each of the two. Cover with third Eggo. Nuke 'til cheese melts. Pour some real maple syrup over it and name your next child after me. [ingredients I would have incorporated if I had them: ham, apple.] Edited March 9, 2015 by Eleven Quote Link to comment Share on other sites More sharing options...
IKnowPhysics Posted March 9, 2015 Report Share Posted March 9, 2015 I'm experienced in the ways of cheddar-maple ninja-ry, but I haven't yet applied it to eggos. Quote Link to comment Share on other sites More sharing options...
Eleven Posted March 9, 2015 Report Share Posted March 9, 2015 I'm experienced in the ways of cheddar-maple ninja-ry, but I haven't yet applied it to eggos. My only regret: not enough cheddar. Quote Link to comment Share on other sites More sharing options...
qwksndmonster Posted March 10, 2015 Report Share Posted March 10, 2015 My only regret: not enough cheddar. :lol: Ok, I have to try it. Quote Link to comment Share on other sites More sharing options...
ubkev Posted March 10, 2015 Report Share Posted March 10, 2015 (edited) Easily Labatt Blue. That's cheap enough to qualify as cheap, right? Because I don't think I could go below that anymore.Yup, that's mine. First time I ordered one down here I asked the bartender for a blue and my beer showed up with fruit in it. My mistake. I don't dislike Yeungling, although some call it Pottsville piss water. Edited March 10, 2015 by ubkev Quote Link to comment Share on other sites More sharing options...
darksabre Posted March 10, 2015 Report Share Posted March 10, 2015 Molson is one of my favs, but it's not cheap where I live. :wallbash: Miller Lite is alright. I can't believe I almost forgot the unofficial mascot of my college career: Red Dog. Awwooooo Quote Link to comment Share on other sites More sharing options...
Eleven Posted March 10, 2015 Report Share Posted March 10, 2015 Made for an uncomfortable morning, unfortunately. I'm trying to use up everything I can before my semiannual kitchen purge in a couple of weeks. There will be more experimentation. Quote Link to comment Share on other sites More sharing options...
Samson's Flow Posted March 10, 2015 Report Share Posted March 10, 2015 Three Eggos. OK, warning up front, this is not for you who cook for or are cooked for. This is neo-bachelor-Eleven, making do out of the freezer and fridge. I still am proud. Three Eggos, crispy. (Yeah, the same three.) When they're done toasting, spread a mess of shredded cheddar on two of them. There is not a such thing as too much; pile it on. A little real--REAL, this is important--maple syrup on each of the two. Cover with third Eggo. Nuke 'til cheese melts. Pour some real maple syrup over it and name your next child after me. [ingredients I would have incorporated if I had them: ham, apple.] I am equal parts intrigued and disgusted. I havent made food creations like that since my college days. College me wants cheddar Eggo's - adult me is judging derisively from across the room while sipping his gourmet dark roast. Quote Link to comment Share on other sites More sharing options...
Eleven Posted March 10, 2015 Report Share Posted March 10, 2015 I am equal parts intrigued and disgusted. I havent made food creations like that since my college days. College me wants cheddar Eggo's - adult me is judging derisively from across the room while sipping his gourmet dark roast. Gotta use up some stuff. I think tonight's Iron Chef ingredient is going to be canned sardines. Luckily, I'm out of Eggos. Quote Link to comment Share on other sites More sharing options...
SwampD Posted March 10, 2015 Report Share Posted March 10, 2015 Three Eggos. OK, warning up front, this is not for you who cook for or are cooked for. This is neo-bachelor-Eleven, making do out of the freezer and fridge. I still am proud. Three Eggos, crispy. (Yeah, the same three.) When they're done toasting, spread a mess of shredded cheddar on two of them. There is not a such thing as too much; pile it on. A little real--REAL, this is important--maple syrup on each of the two. Cover with third Eggo. Nuke 'til cheese melts. Pour some real maple syrup over it and name your next child after me. [ingredients I would have incorporated if I had them: ham, apple.] Sounds awesome. With the ham and apple, it's a stoner's Monte Cristo. Quote Link to comment Share on other sites More sharing options...
MattPie Posted March 10, 2015 Report Share Posted March 10, 2015 Gotta use up some stuff. I think tonight's Iron Chef ingredient is going to be canned sardines. Luckily, I'm out of Eggos. Mash up some avocado, sherry vinegar, and sardines and put it on a hearty toast. The main problem with this recipe is it makes a ton and avocado doesn't keep very well. http://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe.html Barring that, sardines and oil make a halfway decent salad dressing on their own. Quote Link to comment Share on other sites More sharing options...
biodork Posted March 10, 2015 Report Share Posted March 10, 2015 All right, jerko: Over two muddled lemon slices and ice in a double old-fashioned: 3 oz bourbon 1 oz ginger liquor 1 barspoon falernum. Shake it, pour it. Delicious. Never heard of falernum here, either. The biggest problem is trying to extract the liqueur out of a ginger. (It should be liqueur and not liquor; I wasn't paying attention to auto-mistake.) Bio already said no, so you have to find a different ginger. Damn. Bio is well infused. This makes it more difficult. :lol: Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted March 10, 2015 Report Share Posted March 10, 2015 Gotta use up some stuff. I think tonight's Iron Chef ingredient is going to be canned sardines. Luckily, I'm out of Eggos. You should call The Splendid Table. It's a radio show on NPR. You reveal five ingredients you have on hand and the host has to concoct some fancy dish out of them, with a few basic ingredients she gets to add. Quote Link to comment Share on other sites More sharing options...
TrueBlueGED Posted March 10, 2015 Report Share Posted March 10, 2015 In honor of 11's creative use of cheese and the downright balmy weather, I busted out the charcoal grill for some cheddar dogs. Nothing fancy, but damn does grilled food taste good right now. Quote Link to comment Share on other sites More sharing options...
Eleven Posted March 10, 2015 Report Share Posted March 10, 2015 Uh oh. I think I let everyone down. Salad of smoked trout and new potatoes with some greens (arugula, mostly) and this awesome lemon dressing. Yeah, I did some mad takeout. Quote Link to comment Share on other sites More sharing options...
darksabre Posted March 10, 2015 Report Share Posted March 10, 2015 In honor of 11's creative use of cheese and the downright balmy weather, I busted out the charcoal grill for some cheddar dogs. Nothing fancy, but damn does grilled food taste good right now. I just got the strangest erection. Gotta use up some stuff. I think tonight's Iron Chef ingredient is going to be canned sardines. Luckily, I'm out of Eggos. I like em on toast with Weber's mustard and some Polish dill spears on the side. Beer is a must. Quote Link to comment Share on other sites More sharing options...
Doohickie Posted March 11, 2015 Report Share Posted March 11, 2015 Pierogies for dinner tonight, baby. I loves me some pierogies. Quote Link to comment Share on other sites More sharing options...
MattPie Posted March 11, 2015 Report Share Posted March 11, 2015 Pierogies for dinner tonight, baby. I loves me some pierogies. :wub: Quote Link to comment Share on other sites More sharing options...
Samson's Flow Posted March 11, 2015 Report Share Posted March 11, 2015 Pierogies for dinner tonight, baby. I loves me some pierogies. That's been the best perk about marrying into a Polish family. Hand made pierogi every year for Christmas. You haven't lived until you've had a hand made pierogi from a little polish grandmother. Quote Link to comment Share on other sites More sharing options...
qwksndmonster Posted March 11, 2015 Report Share Posted March 11, 2015 A friend of mine just went to NYC and I forgot to give her money and instruct her to bring me back 2 dozen everything bagels. What is wrong with me?! Quote Link to comment Share on other sites More sharing options...
Doohickie Posted March 11, 2015 Report Share Posted March 11, 2015 That's been the best perk about marrying into a Polish family. Hand made pierogi every year for Christmas. You haven't lived until you've had a hand made pierogi from a little polish grandmother. Unfortunately the ones I had were store bought. On the good side, for store bought they were pretty darned good. Quote Link to comment Share on other sites More sharing options...
Ogre Posted March 11, 2015 Report Share Posted March 11, 2015 (edited) That's been the best perk about marrying into a Polish family. Hand made pierogi every year for Christmas. You haven't lived until you've had a hand made pierogi from a little polish grandmother. I have a wonderful Polish mother-in-law. Xmas eve dinner is our big Polish meal. Sausages, homemade ######, handmade pierogi, borscht, and whatever they call that smashed up pea dish...and butter drizzled over everything :P. Very delicious. Very deadly. wow. My abbreviation for sauerkraut is censored! Didn't realize that was offensive! Edited March 11, 2015 by iTInSn Quote Link to comment Share on other sites More sharing options...
MattPie Posted March 12, 2015 Report Share Posted March 12, 2015 I have a wonderful Polish mother-in-law. Xmas eve dinner is our big Polish meal. Sausages, homemade ######, handmade pierogi, borscht, and whatever they call that smashed up pea dish...and butter drizzled over everything :P. Very delicious. Very deadly. wow. My abbreviation for sauerkraut is censored! Didn't realize that was offensive! Meat on Xmas Eve? Not in my Polish grandma's house! Quote Link to comment Share on other sites More sharing options...
deluca67 Posted March 15, 2015 Report Share Posted March 15, 2015 Went to Kentucky Gregs on George Urban for the first time to today, I have to say it was amazing. I've been to most of the BBQ places around here and this place jumps to the top of the list. It was so good we ordered an extra rack of ribs to bring home, and yes they are already gone. Quote Link to comment Share on other sites More sharing options...
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