2016 OFFICIAL PICTURE THREAD SPRING/SUMMER AND BEYOND!

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Yeah whatever you boil the water that produces the steam. Don't hurt yourself with all that culinary prowess Dubear.

Lol
 
Aryeh_Tsaddiq;8960846 said:
This the only grill pic I could find at the moment.

m9s83af2irve.jpg

This grill looks like it was passed down from one fuck nigga generation to the next fuck nigga generation

How much swine has that grill seen b?

Smokers >>>>> Grill

A Chicago dude shouldn't have to tell you Southerners this
 
Ugh I know..I've steamed crabs before, and trust me it's not difficult. What you got planned for sides and dessert?
 
ChiCity;8961042 said:
Aryeh_Tsaddiq;8960846 said:
This the only grill pic I could find at the moment.

m9s83af2irve.jpg

This grill looks like it was passed down from one fuck nigga generation to the next fuck nigga generation

How much swine has that grill seen b?

Smokers >>>>> Grill

A Chicago dude shouldn't have to tell you Southerners this

You absolutely right tho bruh. I bought that grill when we first bought the house and been making it work ever since. I'm getting a smoker real soon too.

But you know you getting flagged tho, right?
 
Aryeh_Tsaddiq;8960874 said:
HafBayked;8960848 said:
i see some of ya'll ready for this work.....i aint even been posting pics lately.....but my chef hand is way strong

the other night I did some pecan and parmesan crusted Swai fillets with roasted rosemary potatoes and sauteed corn and peppers w/ turkey bacon and scallions......

the next night everybody wanted the same thing and were mad cuz we were out of pecans lol

It you had used a fish other than swai, you worked have earned a goat. That's just camouflaged cat fish.

yeah i actually didnt know that until I bought it.....it just looked way better than the tilapia we had been getting

from what I read its Asian and typically better than the American variant

exert:

One economical option popping up at many stores is swai, which is native to Southeast Asia—Vietnam, Thailand, Laos, and Cambodia

Gibbons explained that swai, along with basa and tra, two related varieties also appearing at more and more stores, belong to what’s called the Pangasius family and they’re similar in character to catfish. In fact, the Monterey Bay Aquarium in California, which has an authoritative site that tells you everything you ever wanted to know about the fish that end up on our dinner plates, describes swai as a river-farmed catfish, sometimes simply referred to in the U.S. only as catfish (be sure to look for country of origin labeling at the fish counter to determine whether your catfish is from the Mekong Delta or the Mississippi Delta).

Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. It can be prepared simply, but also takes well to sauces. A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. Not bad.

 
no new grill pics in my phone and ya'll gone roast my old one......its busted as hell but still smokes better than the new one I got....ive only done burgers and dogs on the new one for my baby's party
 
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