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02-13-2021 , 06:36 PM

#651

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

something like that

Quote

02-13-2021 , 06:55 PM

#652

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,981

I don't cotton to how they put dyes in their products for people not in the ACS.

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02-13-2021 , 07:29 PM

#653

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

did you not notice the one on the left is an orange cheddar that also won awards?
annatto is a tropical fruit that's used to color cheese, especially cheddar. it's not like they're using orange #2 or anything like that. wisconsin, vermont, and several other cheese making states have national and international award winning creameries that rub their cheddar with annatto.
did you really think Jersey, Guernsey and Ayrshire cattle squirt orange milk?
i'll let you get back to your rotel and velveeta now
#cheesefacts

Last edited by REDeYeS00; 02-13-2021 at 07:39 PM.

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02-13-2021 , 07:46 PM

#654

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,981

Rotel sucks, but I'm fine Velveeta queso. Cheese companies don't use anatto for flavor they do it so everything looks the same.

Quote

02-13-2021 , 07:51 PM

#655

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,391

Quote:

Originally Posted by REDeYeS00

Spoiler:

Haha some atrocious typos in that one.

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02-13-2021 , 07:53 PM

#656

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,391

Rotel sucks?

Tillamook is pretty acceptable cheese, don’t knock it.

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02-13-2021 , 07:54 PM

#657

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

i thought the typo was perfect for the topic at hand. found it that way, didn't edit it.

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02-13-2021 , 08:21 PM

#658

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,981

Rotel is usually flavorless with all tomatoes and a few junk ends of peppers mixed in.

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02-26-2021 , 08:50 PM

#659

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,677

French roll, dijon, mayo, sharp white cheddar, genoa salami, pastrami, turkey, red leaf, tomatoes, peppers, italian dressing, salt, pepper

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02-26-2021 , 09:01 PM

#660

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

you cut it on the bias
but i'm not biased
when you stack it thick
that does the trick

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02-26-2021 , 09:28 PM

#661

All-inMcLovin

Wholesome Mod

Join Date: Oct 2007 Posts: 50,024

REDeYes00,

You are a straight up sandwich poet.

Spoiler:

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02-26-2021 , 09:56 PM

#662

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

that thick layer of tomato and peppers just has a certain way of getting my sandwich pants tight

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02-26-2021 , 11:01 PM

#663

Malucci

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 12,716

That sandwich is a real looker, no doubt

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02-26-2021 , 11:33 PM

#664

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

nothing better than making a sandwich that is best consumed over the kitchen sink with both elbows akimbo.

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02-27-2021 , 12:49 AM

#665

grando1.0

Carpal \'Tunnel

Join Date: May 2012 Posts: 17,111

The ripe tomato/pepperoncini combo is A++

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02-27-2021 , 02:22 AM

#666

Bighurt52235

I was born to eat hamburgers

Join Date: Oct 2011 Posts: 24,218

Quote:

Originally Posted by REDeYeS00

that thick layer of tomato and peppers just has a certain way of getting my sandwich pants tight

Quote:

Originally Posted by grando1.0

The ripe tomato/pepperoncini combo is A++

Yaaaaaaaa

Nice job!

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03-03-2021 , 04:19 PM

#667

Bighurt52235

I was born to eat hamburgers

Join Date: Oct 2011 Posts: 24,218

First time horsing around with a pork butt. Literally unwrapped it and stuck in a dry pan and into the oven at 275 for 8.5 hours.

And what we got was an enormous chunk of delicious fall apart pork!

I made a green apple slaw to go atop. Little mayo and spicy brown mustard on the buns.

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03-03-2021 , 06:56 PM

#668

whatthejish

Carpal \'Tunnel

Join Date: Apr 2011 Posts: 10,038

****ing fantastic.

Pork is the best. I was just daydreaming about some killer lechon I used to get on Sundays in San Juan.

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03-03-2021 , 07:12 PM

#669

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

Quote

03-03-2021 , 07:25 PM

#670

All-inMcLovin

Wholesome Mod

Join Date: Oct 2007 Posts: 50,024

Giddy Up!!!

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03-03-2021 , 07:49 PM

#671

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,040

port butt, either in the oven or instapot, is ****ing foolproof delicious wizardry that anyone can cook and serve in dozens of different ways.
all hail the butt!

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03-03-2021 , 08:26 PM

#672

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,570

vn Big

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03-03-2021 , 10:27 PM

#673

Malucci

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 12,716

Fantastic work BH

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03-03-2021 , 10:59 PM

#674

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,391

Quote:

Originally Posted by REDeYeS00

port butt, either in the oven or instapot, is ****ing foolproof delicious wizardry that anyone can cook and serve in dozens of different ways.
all hail the butt!

Isn’t pork butt actually from the shoulder.

All hail the shoulder!