AND DELICIOUS FRESH YOUNG GOUDA CHEESE
AND TWO SLICES OF CRAPPY DUTCH BREAD *BUT STILL WHOLEGRAIN AND HAS SESAME SEEDS ON IT)
AND THEN YOU CAREFULLY MELT HALF OF THE FAT IN A SMALL FRYING PAN
AND THEN YOU APPLY THE OTHER HALF TO THE OUTSIDE OF THE CHEESE SANDWICH
AND THEN YOU PLACE IT IN THE PAN, FAT SIDE UP
MOVE IT AROUND SOAK THAT BITCH SOAK IT YEAH
WHEN THE TOP FAT IS LIQUID AND DRAINING INTO THE BREAD
TURN IT
FRY
TURN IT
FRY
GOLDEN BROWN?
NO --> FRY
YES --> EAT
ADVICE: SLICE DIAGONALLY AND USE KETCHUP FOR DIP
(http://img708.imageshack.us/img708/593/baconcheese20091204.jpg)
LOW RESOLUTION WEBCAM PIC IS TINY
SO I MADE IT BIGGER
ALSO FUCKING DELICIOUS
MY ARTERIES
THEY
AAUAUAUAUAUAUUUUUUUGGG
Quote from: Triple Zero on December 04, 2009, 10:48:22 AM
MY ARTERIES
THEY
AAUAUAUAUAUAUUUUUUUGGG
MAN UP. THE ONLY WAY TO UNCLOG YOUR ARTERIES NOW IS TO PUMP ENOUGH FAT INTO 'EM TO CREATE PRESSURE. DO THIS UNTIL THE BLOOD STARTS FLOWING LIKE IT'S BEEN SHOT OUT OF A CANNON. MAKES THE CIRCULATORY SYSTEM 110% MORE EFFICIENT.
Also, that looks fucking delicious.
Quote from: Triple Zero on December 04, 2009, 10:28:20 AM
(http://img708.imageshack.us/img708/593/baconcheese20091204.jpg)
LOW RESOLUTION WEBCAM PIC IS TINY
SO I MADE IT BIGGER
ALSO FUCKING DELICIOUS
WANT.
I ATED IT
:lol: That looks ghouda enough to have seconds.
YUMMMMMM
(http://4.bp.blogspot.com/_ETNc90p_gd8/R77RFH3XGXI/AAAAAAAABvU/hc1BaMJYszg/s400/homer+drool+2.gif)
"mexican pancakes"? You mean tortillas? :?
I"m making this again, with the other half of the bacon fat I still had in my fridge (it keeps this long, right?)
Except this time I added thin slices of onion on one side of the cheese and thin slices of garlic on the other, and a good amount of fresh ground black pepper.
YUM
YUMYUMYUM
YUMYUM
my (vegetarian) girlfriend is undecided as to whether she should applaud my efforts to use as much bits of this dead pork as possible.
AND AGAIN
Quote from: Triple Zero on December 04, 2009, 10:48:22 AM
MY ARTERIES
THEY
AAUAUAUAUAUAUUUUUUUGGG
PLUS
Quote from: Squid on December 05, 2009, 07:32:43 AM
(http://4.bp.blogspot.com/_ETNc90p_gd8/R77RFH3XGXI/AAAAAAAABvU/hc1BaMJYszg/s400/homer+drool+2.gif)
sounds kind of horrible, looks delicious.
ughhh I don't know that I could intentionally eat a lard sandwich.
Quote from: Horrendous Foreign Love Stoat on February 16, 2010, 12:57:18 PM
Bumped for wifley reference :D this means we must consume bacon. aw. damn shame. heheheh
:lol:
We gots bacon in the fridge right now, HFLS.
Quote from: Cramulus on February 16, 2010, 03:39:05 PM
ughhh I don't know that I could intentionally eat a lard sandwich.
Well to be fair you're just substituting what you'd otherwise use in butter.
But yes, it was pretty greasy.
ALSO
I am claiming this thread now for another recipe. Which is
QUICK NOODLES OF PRETTY DAMN GOOD CHOW GOODNESS
=======================================
With the emphasis on QUICK, you have a skillet with a dried layer of random red pasta sauce left from yesterday in it, you dump a splash of oil in it and turn up the heat.
NOW TIME STARTS RUNNING AND YOU MUST CHOP THIS ONION--wtf? I needed an onion for this???--NO TIME TO RUN TO THE SUPERMARKET NOW BUDDY--AND DUMP IT IN THE PAN BEFORE EVERYTHING STARTS BURNING AND GOING TO HELL
then you follow up with two of those funny chinese mono-garlics. tastes exactly the same as regular garlic except they are tiny bulbs instead of cloves. called pearl-garlic it seems. also chopped.
then you add half a baggie of marinated "crunchy turnip". which is some kind of pickled bits of turnip, very strong taste in something that resembles a mix of chilli, 5-spice, ginger and of course MSG.
also chop up some candied ginger in syrup. this is actually stuff you find in the confectionary/pie section of the supermarket, but it's a convenient replacement for fresh ginger (which I also use often enough), because it keeps well forever, unlike fresh ginger which dries out (although putting some chunks of ginger in the freezer seems to do the trick just fine and is easier to chop as well)
then you make a cup of boiling water and you dump some fish sauce in it, and a good squirt of lemon juice.
and then you take two of those little "birdnest" thingies of noodles, I had a regular one and a green one. I like to crush them into little bits before dumping them on top of the frying stuff, it makes mixing easier.
then you slowly add the cup of liquid to the pan until the noodles are done and everything is yummy.
it;s really good.