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| Lasvegaskid |
 Posted: Tue Jan 27, 2009 8:07 am |
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ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
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good idea and nice coloring on your osterizer!!
I usually shredd the pepperoni it helps it to not dry out so much |
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| tiki |
| Posted: Sun Feb 15, 2009 3:42 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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son of a bitch.. today is my second attempt on the mighty steak bomb, with a few twists.. red pepper flakes. etc..
get it all together.. and my .. maybe 6 month old crock pot will not turn on.. thank goodness my mother in law was not using hers.. today..
crock pot will be hearing from me very soon...
Oh oh oh oh oh ..
Boogity Boogity Boogity.. NASCAR is back!!!!!!!!! |
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| The Green Monkey |
| Posted: Tue Apr 28, 2009 11:22 am |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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| T-Minus 7:58 |
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| surfcorps |
| Posted: Thu Jul 23, 2009 2:50 am |
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ORDER OF THE SKULL
Joined: 04 Apr 2008
Posts: 4142
Location: I lay right down in my favorite place
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I will be creating a steak bomb soon. I just got a 7 quart crockpot.
First experiment was with this
4 pounds of boneless skinless chicken breast
big potato cut into cubes
2 zuchinis sliced
red bell pepper cut up
green bell pepper cut up
can of corn (for texture, of course)
medium yellow onion, cut that sucker up.
about 10 big Roma tomatos from out of my garden. chopped them.
some garlic cloves cut up into real small pieces.
1 12 oz Samuel Adams Boston Lager.
12 oz water
package of Italian spices from the spice aisle in the store. Looked appropriate.
I cooked this stuff 8 and a half hours while I was at work. Came home and the house smelled good and we feasted.
I'm definitely going for beef next time. and pepperoni |
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| The Green Monkey |
| Posted: Thu Jul 23, 2009 6:58 am |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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| Make sure the rind on the pepperoni isn't too tough. I had that happen with the last bomb I made and it pretty much ruined the whole goddamn thing. Each bite seemed to feature a handful of fishing line. |
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| lush702 |
| Posted: Sun Aug 09, 2009 6:52 pm |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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getting ready for this for football season --- can't wait.  |
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| Gusto |
| Posted: Sun Aug 09, 2009 7:15 pm |
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ORDER OF THE SKULL
Joined: 20 Jun 2002
Posts: 9275
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one of my major complaints about being back in st louis is theres NO FUCKING GOOD DELIS/SANDWICH SHOPS!
i got spoiled in boston and here its fucking junk. even a good one is mediocre at best.
fuck me. |
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| lush702 |
| Posted: Mon Aug 17, 2009 9:53 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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Gusto! STL? Really?...a fact: STL has the highest rate of syphilis for any city in the country. Be forewarned.
Can't help w/ a deli there, but check out Gus' pretzels - an institution. It's across the interstate (on a sidestreet) from the A-B Budweiser Brewery. Take the tour then go to Gus' - or just go to Gus', try a jar of the horseradish mustard.
Hope you're doing well - I'm still in Nashville - lemmie know if you ever roll through town.
lush |
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| The Green Monkey |
| Posted: Mon Aug 17, 2009 6:59 pm |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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No deli's, but the best chicken fried chicken you'll ever eat is just across the river in Fairview Heights.
http://www.lotawata.com/index.html |
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| lush702 |
| Posted: Thu Sep 10, 2009 12:22 pm |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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countdown - two days until the '09 steak bomb drops!
i've tweaked last fall's recipe a bit and am psyched --- more to follow |
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