Timmah!

...free sandwich spread?.... ?

Yep, it's the cut I usually use. The recipe called for a more expensive cut of meat, which is not needed, for the reasons you stated. Boston Butt/ Shoulder meat was on sale for $1.94/lb, so I bought 10 lb. & froze 1/2 of it.

Throw the pork of your choice in a slow cooker with the seasonings of your choice... 5 hours later add sauce(s). https://www.allrecipes.com/recipe/141678/slow-cooker-pulled-pork/

It was actually the bacon for 5 blt sandwiches; I just piled it onto one sammich for funzies. ?

^^^^^^^^^^^^^^^^^^^^ Did You Watch It? ^^^^^^^^^^^^^^^^

Have This!: https://youtu.be/Ms7hjoZlG38?t=177

I WAS gonna grill burgers tomorrow; but now... country rib bbq pulled pork sammiches it is!

I'm good bro, had a bowl of Cheerios this morning; all that fiber will absorb the fat.

(& a slice of tomato for one [& Hellman's])

Remote Control for connected devices, A mini-copter capable of carrying 2 players!, Flashers & Siren lights for making a custom landing pad for your copter, The new Oil Rig Monument! and more: https://www.rustafied.com/

In keeping with Asian tradition, a celebratory meal is in order! https://www.foodiewithfamily.com/easy-garlic-ginger-glazed-sticky-pork/

Happy Birthday!

Happy Birthday!

People like cheese. People like bbq. It would have to be the main feature. Cheese is easier.... so cheese... could even throw in some mac & cheese without too much additional hassle.

Grilled Cheese sammiches & maybe a rotation of soups. Simple, quick to make, easy to maintain, large variety of product easily stored. Cheese Me! or... Soup 'n' Sammich.

Definitely! Would love to see some new recipes. Actually...I'd like to any recipes posted... hundreds of members & only a couple posted by anybody. =(

It's not mine, it's the most-popular lasagna recipe on the largest recipe sharing site on the internet. I spent 15 minutes reading over the most popular comments- like I do on all recipes I've never before made- to see what people thought of the recipe & what are the most popular tweaks... a few of them were to double or triple some of the spices; ie garlic, italian sesoning, onion, pepper, add red pepper etc. ... some suggested adding more beef &/or sausage... some suggested adding a couple tablespoons of bacon grease... yet more suggested adding parmesan, or nutmeg, or ginger, or garlic, or any permutation of those spices to the ricotta. Only you know what flavors you like & how prominent you like those flavors... and in what balance. I actually used a whole onion... 6 cloves of garlic instead of 2.. added garlic powder, parmesan & nutmeg to the ricotta... added 2 tablespoons of bacon grease... omitted the fennel... seared the meat- like I do with most- to get a nice, prominent savory flavor, thanks to Mr. Maillard... I also added a tablespoon of red pepper flakes to the sauce... I soaked the noodles for 20 minutes in very hot water to get them al-dente rather than boiling them, as some comments said it allows the noodles to absorb more of the liquid in the dish as they finish cooking, thus increasing the flavor...I also added a tablespoon of black pepper. Only you know what you like; I would use that as a rough guide to point you in the right direction of what spices & how much to use in your dishes; as I by no means stick to a recipe by the letter 90% of the time. Do you not have a go-to list of basic seasonings that you KNOW you will like & want in say a savory dish... or a sweet dish...or a high-dairy dish... even according to what meat(s) are going to be prominent in the dish? If I'm at a restaurant & really like a particular dish, I ask if the cook/chef would let me know what he/she's done to produce those flavors... I've taken notes over the years of cooking to learn & memorize what I like in a fish, chicken, creamy, tomato-y, savory, sweet, hot, etc. dish...

Still waiting on those cookies...

...I smell a conspiracy...where's hxtr when you need him... oh yea...

Anybody who's good for an easy kill & is quick to let the tears fly... you can fill in the names yourself. ?

He's actually sitting on my desk facing me... being jet black & backlit, you'd have to turn up the contrast to see.

Perhaps, if I were from a particular region of China. I know you guys cook stuff in sheep stomachs, so... have you eaten cat before?

Send me a p.m. next time, too or instead...I will notice it more-readily. ?

It & the others took a shit....reinstalled the mod/plugins...working now.