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We have any Cooks or foodies on here

Im a broiler/grill guy dont think ya get food grill flavor with out flames lol

I also love castiron pans for steaks heat it up to like 500* in the over pop in on the stove over high heat and slap ur meat on it nice sear everytime
 


u should try it sometime torque, it has a ton of flavor most people ive made them for loved them
now im mad because we are out of them


whats your theory on ketchup on brats?
 
ketchups fine if its what you like and i have a forman the one with waffle maker flat skillet grill and other inserts i still prefer flames and wood coal and so on
 
i like fire grills too the foreman is just a really fast and easy way for a good burger imo
not much cleanup involved either


any midwest guys with a view of ketchup on brats? my dads side of the family is from chicago and wisconsin and they think its wrong to put ketchup on a brat
 
I say you eat what you like END of story Most folks say ketchup on steak is a crime But if you like it do it ya know

like bbq sauce on ribs in memphis its a nono
 
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And red pepper, and whatevers green and smells good in the herb rack.

That'll make the most out of any meal.

Works with mac and cheese, eggs, egg sandwiches, hamburgers (mix hot sauce into the beef when making your own.... so good), and probably most any meal.
 


Best milkshake you will ever drink.

Cinnamon oatmeal cream pie shake.

1. Vanilla ice cream(mayfield is beast)
2. 1 little debbie oatmeal cream pie(bigger one)
3. whole milk for better thickness, add till you like the consistency
4. cinnamon sugar blend, sprinkle enough to cover the top
5. blend very good(is best if you put in cream pie first at bottom)
6. enjoy the best tasting milkshake ever(original concoction)


I know it sounds odd but it is absolutely delicious and everyone who has tried it has loved it.......................next up I will try and make a banana pudding style shake.
 
that shake doesn't sound too bad. i might have to give it a try.

Lenny said:
I see no problem with ketchup on a brat. Its absolutly delicious.
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i don't disagree, but any type of mustard aside from yellow is better on a brat. mucky duck pub style mustard is one of my favorites.
 


I generally cook pretty simple instead of fancy... but it's tasty.
Let's see if I can remember what these were...

Breaded pork chop, some kind of flavored rice, mixed veg., and baked some beer bread to go with.

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Some kind of a mustard and onion pan fried chicken, I think. Veggies, egg noodles, parmesean...
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Man-sized steak (own marinade) pan fried in onions and garlic. Fettuccine (fresh made sauce), garlic texas toast.
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This one'e self-explanatory. I make bangarang omelets.
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Ah, yeah... it used to be something like 14 or 16 horse pills when I was big. Am I big anymore? Hint: I take three pills.
 
My gf and I cook every meal everyday, looking for some new recipes though because we are running out of ideas.
 
Recipes... hmm, okay, I can pick one off the top of my head. Good and easy.


  • 3 Chicken breasts or 6-8 thighs, boneless
  • 8oz swiss cheese block
  • one of those pre-cooked hatfield ham slices
  • 1 can mushroom soup concentrate
  • 2 eggs (can be done with 1, second egg is a backup)
  • milk
  • bread crumbs
  • vegetable oil
  • oregano, parsley, season salt, garlic powder, black pepper
  • 2 med bowls
  • 1 large frying pan
  • 1 deep 9x9 casserole dish


  1. Pre-heat oven to 450*F
  2. Dice up the cheese and ham into little cubes, set aside
  3. Fill a medium bowl with breadcrumbs, mix in an obscene amount of all the spices. Well, don't go crazy with the salt.
  4. whisk 1 egg in a medium bowl, add a splash of milk
  5. heat up a few ounces of oil in pan at med-high
  6. cut up the chicken into bite-sized pieces
  7. dip chicken in eggmilk, roll in crumbs, fry totally to medium brown, and put in casserole dish.
  8. dump cheese and ham into dish, mix it all up with soup concentrate.
  9. stick it in the over for 45 minutes or until melted into a single mass
 
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