Lanx
<Prior Amod>
this should be right up your alleyI guess I understand the rest, but how do you fuck up home-made mac and cheese?!?
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this should be right up your alleyI guess I understand the rest, but how do you fuck up home-made mac and cheese?!?
I mean, I really wouldn't call boxed mac and cheese home-made.this should be right up your alley
Could just be overcooked pasta and melted velveeta. Just like Granma O' Soygen used to make
Im the realest mothafucka there isHa-ha, you fool! You fell victim to one of the classic blunders, the most famous of which is “Never get involved in a land war in Asia,” but only slightly less well known is this: “Never assume that Noodleface's food opinions are reasonable!”
I sous vide a couple pork tenderloins last weekend. Used some of it to make some Cuban sandwiches. Was pretty good.
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That's the way I've always gotten them in Miami. To be honest, I just wanted to do the traditional Cubano, but I don't really like Cuban bread. Next time I'm just going to go with french bread/baguette.Is that the legit way a Cuban should be served? I've always thought that method was the poor man's George Foreman grill version.
Not necessarily pulled, but roasted pork. That was the sous vide/seared off tenderloin, so I guess I wasn't 100% traditional.Isn't there supposed to be pulled pork?
Not necessarily pulled, but roasted pork. That was the sous vide/seared off tenderloin, so I guess I wasn't 100% traditional.
I don't think I've ever had a Cuban.
Does making a grilled cheese with white bread and velveeta, and putting a slice of ham lunch-meat on it count?
I don't think I've ever had a Cuban.
Does making a grilled cheese with white bread and velveeta, and putting a slice of ham lunch-meat on it count?