OY-Gut Bombs-OT

[Norm's Coupe]

Don,

I will only eat a snack type lunch at a roach coach type of thing while at a fair or a swap meet. Otherwise, you are correct, I will go to a sit down restaurant with a waiter or waitress to bring my food to me. If you noticed when we had lunch a few years ago, I was the only one of the bunch that did not order the buffet. I take that back. I think BobT also ordered off the menu that day.

As for ordering the end of the prime rib or other meat. Guess that depends on what part of the country you are in as to what it's called. Actually, when I said the waiter ask if I wanted the heel, those were his words, not mine. However regardless of what you call it, it's still the end piece of the meat.

When I lived in Chicago back in the late 60's, we had a guy with a hot dog cart that was only about 5 or 6 blocks away from the house. Same corner everyday during the warm months. Many times on a Saturday afternoon we would walk to his stand just to get a good hot dog with the works on it.

By the way. Onions bother a lot of people. However, garlic is good for you.

Randy,

I see roach coaches, popcorn wagons etc. advertised for sale a lot of times in the paper. Some are vans, some are just trailers that are set up. You might look around for one of those that is already set up that meets your needs. It might be cheaper than buying all the equipment and setting up your van.

[Norm's Coupe]

My brother is the same way. Last time we went to dinner, I sent my stuff back because it sat under the heat lamps and dried out while they were cooking all the goodness out of his meal. He ordered a well done 1/3 lb cheesburger and I had Chicken parm. What I do not want well done is my pasta, nor do I care for a crust on my tomato sauce.

Greg,

You don't have to cook all the goodness out of meat when cooking it well done. If the meat is cooked slowly and correctly it will be nice and juicy without the blood. Most of the time though, the cooks in a lot of places (including people on their home grills) have the heat turned up too high to cook it fast. That burns the meat, not cook it.

[Don Coatney]

Don' date='

garlic is good for you.

[/quote']

Might be good for you. Makes me puke:(

[Norm's Coupe]

Don,

Maybe the garlic doesn't agree with you. But....according to articles in magazines, etc., garlic is supposed to help those with high blood pressure and cholesterol problems. That said, most restaurants will season their steaks and burgers with a little garlic automatically. Some even have garlic mashed potato's to go with it. Those are to die for, ummmm great:)

[woodscavenger]

Take a warm tortilla, grilled onions, sharp cheese, and some sausage of your choosing, wrap it and dip in whatever sauce floats your boat. Easy, cheap, and gooooood!

[dezeldoc]

Greg' date=' I think I would pass on the sandwich you pictured. That meat is not dead yet, it's still bleeding.[/quote']

The correct way to prepair beef; Knock the horns off, wipe his nasty ol' ass and drop it on the plate!!

[Norm's Coupe]

The correct way to prepair beef; Knock the horns off, wipe his nasty ol' ass and drop it on the plate!!

Do you also drink the blood?

[theDyls3]

My two cents:

Fish and chips (or better yet a fried seafood cart).

Chimichanga.

[Young Ed]

You guys are aware that the stuff that looks like blood in rare meat isn't blood right?

http://en.wikipedia.org/wiki/Temperature_(meat)

[Norm's Coupe]

Ed, that page seems to be gone.

[John Nickell]

I think this is the one he wanted.

http://en.wikipedia.org/wiki/Temperature_(meat)

[Young Ed]

Thanks John for some reason my link isn't including the ) at the end

[Don Coatney]

The correct way to prepair beef; Knock the horns off, wipe his nasty ol' ass and drop it on the plate!!

One of my favorite movies;) COWBOY WAY

[greg g]

You can talk till the cows come home, and people who are convinced that the red is blood will always believe that the red stuff is blood. Which is unsusual since most animals are hung for 24 to 48 hours prior to processing into smaller cuts. The blod is a commodity that is collected and sold, not left in the meat as it goes to market. When I cook roast beef, I cook to 135 center, then rest it, center goes 10 to 15 degrees higher so we are actually eating medium rare center slices and medium outer cuts. I take Pork to 145. Actually rare pork is pretty good and the threat from Trichanosis has been gone for 40 years or so. Chicken still needs to be taken to 160+ to kill all those Sal Monilla guys.

And we get burgers ground made at the store from primal cut trimings, less chance of nasties from co mingled enhanced recovery spinal area muscle.

Hey anybody know what the term re fed means in relationship to commercial pork production??? Ya don wanna know.

[dezeldoc]

I was tryin to remember the name they call them frito and chili deals around here an finally remembered! Pepper Bellys!! course they got jalapenos on them along with the cheese!

[Don Coatney]

I was tryin to remember the name they call them frito and chili deals around here an finally remembered! Pepper Bellys!! course they got jalapenos on them along with the cheese!

Jalapenos!!! Now were talkin!!!

[mackster]

I must be the only person in the world who cannot tolerare onions in any way shape or form. If I get even a hint of onion in my food I can not stand to eat it. The same with garlic.

Don, you must be a vampire!

Heres some input: How about those hotdogs wrap in bacon and top off similar to the chicago style hotdogs? if you go to clubs in Los Angeles, then you have seen them or tasted them. they are everywhere! Must be Mexican Styled-Chicago Dogs. or should I called them PERROS?

My wife is cooking right now and I am starving. . .

[Norm's Coupe]

Jalapenos!!! Now were talkin!!!

You need to live where I live. Our neighbor across the street has a large garden in his back yard (almost the whole back yard). He primarily grows tomatoes and jalapenos. We never buy tomatoes in the summer. He brings several over about 2 or 3 times a week. We don't care for Jalapenos. Says he's always got way too many, even after freezing some.

[Norm's Coupe]

Randy,

Here's another simple easy thing to serve on you roach wagon. Soup. Before my wife retired early in 1982 she worked in an office building on the main drag of Milwaukee. About a year or so prior to her retiring someone opened a small place about a block away. All they sold was soup to go. She said you had to get there prior to the lunch rush. If you didn't, the line was out the door and down the street every day. That place is still there and going strong.

[greg g]

Just had a bowl of home made Ham and 9 bean soup made from the bone and trimings from the Easter diner ham. Boiled the bone, soaket the beans, added some seasoings, and some of the dreaded onions. cut up about a quarter pound of the ham, added some chopped carrots. Simmered it for about 4 hours. Took out about 3 ladels, pureed same in the blender, put it back in. Man is it good.

[Don Coatney]

Sounds great Greg cept for the onions.

[Norm's Coupe]

Just had a bowl of home made Ham and 9 bean soup made from the bone and trimings from the Easter diner ham. Boiled the bone, soaket the beans, added some seasoings, and some of the dreaded onions. cut up about a quarter pound of the ham, added some chopped carrots. Simmered it for about 4 hours. Took out about 3 ladels, pureed same in the blender, put it back in. Man is it good.

And, it's even better the next day when you eat it as left overs. I leave out the carrots though. Don't like carrots. Also have to have some drop biscuits or corn bread to go with it. Green onions on the side also. Also like just all pinto or navy beans.