Picture Of The Day

bside123 · « **Reply #1860 on:** 15 Dec 2012, 03:46 am »

Correlation?

jqp · « **Reply #1861 on:** 15 Dec 2012, 07:51 pm »

Ha - wonderrful

I was contemplating whether McDonalds has cereal added to the beef - it sure deems that way to me. Did we ever find out, or was everyone who knows eliminated? McRib is surely Frankenfood.

JakeJ · « **Reply #1862 on:** 15 Dec 2012, 08:28 pm »

A direct correlation, IMO.

Frankenfood <= that's funny, right there, I don't care who y'are.

charmerci · « **Reply #1863 on:** 15 Dec 2012, 10:57 pm »

First big snow in Flagstaff, AZ this year.

PeteG · « **Reply #1864 on:** 15 Dec 2012, 11:07 pm »

Got a Panini press for Christmas (reuben).

Bob in St. Louis · « **Reply #1865 on:** 16 Dec 2012, 02:05 pm »

Quote from: PeteG on 15 Dec 2012, 11:07 pm

Got a Panini press for Christmas

Amen to that!
I've had one for several months now. It will reinvent food for you. It'll make even the most mundane sammies come alive.

Hint:
Put a thin layer of olive oil on the bottom "pan", then a light sprinkle of Kosher salt in the oil.
Not just a flavor enhancement, but having the salt on the bottom is the key.
There are no taste buds in the roof of your mouth, so salting the top of you food isn't tasted as quickly or in proper quantity.
With the salt on the bottom, it hits your tongue instantly. It's healthier too, since you'll ultimately use less salt.

I smoked a seven pound pork butt and shredded the meat this morning. A pulled pork panini on chibatta bread with provel cheese is amazing.

Oh wait....this is the photography section......

Bob

thunderbrick · « **Reply #1866 on:** 16 Dec 2012, 02:21 pm »

So, Bob, when are you giving up auto service and getting your own cooking show on the Bravo network? What's next, a little restaurant in SouLARD?

Bob in St. Louis · « **Reply #1867 on:** 16 Dec 2012, 02:24 pm »

I've thought about the restaurant idea.
But leaving the security of the career I've had for so long scares the hell out of me.
Lack of funding is a small issue too.

thunderbrick · « **Reply #1868 on:** 16 Dec 2012, 02:35 pm »

C'mon, man, follow your DREAMS! Sell off all your audio gear! If that fails you can always build kitchen cabinets.

PeteG · « **Reply #1869 on:** 16 Dec 2012, 03:20 pm »

Quote from: Bob in St. Louis on 16 Dec 2012, 02:05 pm

Amen to that!
I've had one for several months now. It will reinvent food for you. It'll make even the most mundane sammies come alive.

Hint:
Put a thin layer of olive oil on the bottom "pan", then a light sprinkle of Kosher salt in the oil.
Not just a flavor enhancement, but having the salt on the bottom is the key.
There are no taste buds in the roof of your mouth, so salting the top of you food isn't tasted as quickly or in proper quantity.
With the salt on the bottom, it hits your tongue instantly. It's healthier too, since you'll ultimately use less salt.

I smoked a seven pound pork butt and shredded the meat this morning. A pulled pork panini on chibatta bread with provel cheese is amazing.

Oh wait....this is the photography section......
Bob

Will do, your right I'm rethinking how to make a better sandwich.

Bob in St. Louis · « **Reply #1870 on:** 16 Dec 2012, 03:37 pm »

Thanks for the push Bob. But I think I'll stay grounded. It's safe here.

But if I ever win the lottery, I'd be a restauranteer the next day.

Here you got Pete. In the spirit of the thread, I should at least *try* to keep things on topic.
Granted, "photography" wasn't my goal when taking these pictures, so please don't judge that aspect.

I smoked a Chuck roast a while back. My son made a good call when he said we should panini some sammies.

The pics don't need an explanation:

PeteG · « **Reply #1871 on:** 16 Dec 2012, 03:53 pm »

Bob Looks great, it’s making me think of an Philly Cheese steak w/peppers Panini.

Bob in St. Louis · « **Reply #1872 on:** 16 Dec 2012, 04:07 pm »

Indeed. That's kinda what that was. But the cheese was mozzerella and the peppers were jalapenos.

thunderbrick · « **Reply #1873 on:** 16 Dec 2012, 04:09 pm »

Quote from: Bob in St. Louis on 16 Dec 2012, 02:05 pm

I've had one for several months now. It will reinvent food for you. It'll make even the most mundane sammies come alive.

I had one of those for awhile, but without much luck. Couldn't figure out how to turn off the "steam" mode, then I had to give it back to my wife when my shirt needed to be pressed.

Bob in St. Louis · « **Reply #1874 on:** 16 Dec 2012, 04:16 pm »

bside123 · « **Reply #1875 on:** 16 Dec 2012, 06:40 pm »

Lots O' Lights and Holiday Greetings from our cafe in Southern Illinois!

jqp · « **Reply #1876 on:** 16 Dec 2012, 08:25 pm »

I like it - is it your cafe or the cafe you visit?

bside123 · « **Reply #1877 on:** 17 Dec 2012, 02:14 am »

Quote from: jqp on 16 Dec 2012, 08:25 pm

I like it - is it your cafe or the cafe you visit?

Yep... it be mine.

Jon L · « **Reply #1878 on:** 17 Dec 2012, 03:48 am »

Lost In Translation

EOSD1285 by drjlo1, on Flickr

jhm731 · « **Reply #1879 on:** 18 Dec 2012, 12:09 am »

Wilson Audio Imagine Alexia Contest Winner: