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Chapter 1

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Section 1

UntitledTandn’s Omelette

I start with 3 eggs. Then I separate the whites from the yolks, then I fold softly beaten whites into the yolks to create air.

I add toppings (this one was sun dried tomato, bacon, caramelized onion, and 2 dashes favor-ite hot sauce), then I add some butter in a pan and heat it over med-low until slightly brown.

Once the butter is brown I add the egg mix-ture off the fire, put it on the burner for 15 sec-onds, and fold again, then I add the whole pan to a 350 degree preheated oven.

Once the eggs are 4 minutes out (make sure to watch), I add the cheese (in this case jalapeno havarti), 2 minutes out I switch it to broil to create the crust. The final product is incredi-ble, and something you could serve Gordon Ramsey for 6 dollars.

3

Mercifully, plates not pictured.

Slogan’s Quiche

Made a quiche for lunch today (used a frozen crust; shame on me):

Layered the bottom with a little gruyere.

Added in some sauteed mushrooms, onions, and bacon. Mixed in the royale (not shown; 2 eggs, beaten, mixed with 1 cup of heavy cream, some salt, pepper, and a bit of freshly ground nutmeg).

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Slogan’s Torta

Boiled some small new potatoes (7-8) until tender and removed from the water, then smashed them. Browned some chorizo in the pan and removed. Lightly browned the potatoes in the re-maining oil, then removed. Added in half a diced onion and cooked until translucent, then added in garlic and kept on the heat for a minute or two. Tossed in the chorizo and potatoes, then added in 6 eggs, beaten well. Cooked over medium heat while stirring for a minute, then threw under the broiler for about 5 minutes. Done.

With steak my favorite way to cook it is to sear and finish it in the oven. So:

- Get a pan screaming hot with a small amount of oil (oil has to have a high smoke point, so no butter or extra vir-gin olive oil)

- Sear the steak flipping only once to get a crust on both sides.

- Finish in a 350 degree oven until desired temperature is achieved.

Once the steak is finished you will need to let it rest, so put it to the side on a cutting board. at that point drain the oil in the pan leaving the fond (residual steak juice and fat). add red wine (or whiskey), along with a small bit of balsamic vinegar, and beef stock while the fire is still hot to reduce. finish with a pat of butter and you have a great finish-ing butter sauce.

2 tablspoons dark brown sugar

2 tablespoons olive oil

5

Section 2

Tandn’s Pan Seared Steak

This is great if a good sear is your thing.... :yaoface:

2 teaspoons minced fresh thyme

1 garlic clove minced

1/2 teaspoon salt

3/4 teaspoon pepper

reserve 1/3 of glaze for finishing sauce

Tied up the loin, lightly salted and pepper

Cook over high direct heat until good crust develops (15-20 mins, turning every few)

Proceed with indirect cooking (fat cap up) and baste every 10 mins or so with remaining glaze

Remove from heat at 140 (will carryover to 150+), let rest for 20 mins

Pour resting juices into reserve glaze, stir

6

Fish’s Mustard Glaze Pork Loin

7

Tandn’s Sweet Potatoes2 sweet potatoes2 eggs whites2 roasted jalapenos2 ears of sweet corna pinch of kosher saltpinch of cuminapprox 1 1/2 tbsp cracked black pepperbread crumbssugar to taste

Begin by baking the sweet potatoes until fully cooked and then remove the meat from the inside into a large mixing bowl. Add all of the ingredi-ents except the bread crumbs and combine. Add the bread crumbs in small amounts until the bat-ter is no longer noticeably wet. It will thicken up and you will be able to handle it in your hands fairly easily without it sticking. Form into small pancakes (and pan fry) or fritters a little smaller than a golf ball (and deepfry.)

8

Rice Pilaf with Apricots, Chickpeas, and AlmondsMakes: 4 servingsTime: About 1 hour, largely unattendedBoth the main recipe and the super-quick couscous variation benefit from resting off the heat after cooking, so this pilaf is easy to time with a slew of other dishes for buffets or holidays. The recipe is also a good place to use millet: Its corn-like flavor and grainy texture team nicely with the apricots and orange, and it cooks a little faster than brown rice.

1⁄2 cup slivered or chopped almonds2 tablespoons olive oil, plus more for serving1 small red onion, chopped1 tablespoon minced garlic1 tablespoon pimentón (smoked paprika)Salt and black pepper1 cup brown basmati riceJuice of 1 orange1⁄2 cup white wine1⁄2 cup chopped dried apricots, or 1 cup chopped fresh apricots1 cup cooked or canned chickpeas, drained1⁄2 cup chopped fresh parsley

1. Put the almonds in a large, deep skillet or medium saucepan over me-dium heat. Toast, shaking the pan and stirring often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the almonds from the pan.2. Add 2 tablespoons oil to the skillet. When it’s hot, add the onion and garlic. Cook, stirring, until the onion softens and begins to turn golden, 5 to 10 minutes. Add the paprika, salt, and pepper and continue to stir un-til fragrant, just another minute.3. Add the rice and stir until it’s glossy, completely coated with oil, and starting to color lightly, 3 to 5 minutes. Add the orange juice, wine, and 11⁄2 cups water. Bring to a boil, then reduce the heat so it bubbles stead-ily. Cover the pan and cook until almost all of the liquid is absorbed and the rice is just tender, 40 to 50 minutes.4. Stir in the apricots, chickpeas, and parsley; cover and remove from the heat. Let the pilaf rest for at least 10 minutes or up to 30 minutes. Taste and adjust the seasoning. Add the reserved almonds and a little more oil if you like, and fluff with a fork. Serve hot or at room tempera-ture.

Tandn’s Rice Pilaf w/ Apricots, Chickpeas and Almonds PharmDNole’s Simplest Quinoa Pilaf

% •% 1 1/4 cups whole grain quinoa (about 7 ounces)% •% 1 3/4 cups low-salt chicken broth (preferably organic)% •% 1/4 teaspoon kosher salt% •% 1/4 teaspoon freshly ground black pepper% •% 1/3 cup chopped fresh cilantro or Italian parsley% •% 1/3 cup pine nuts

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, re-duce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

9

AFB’s Oreo Balls, Peanut Butter Cups, & Sorbet

For the first: Crush in a food processor one package of oreos. Mix that with a brick of cream cheese. Refrigerate so they harden. Then melt some vanilla almond bark with shortening and once you get a nice consistency spoon them over the hardened oreo balls. Then refrigerate for a couple hours and until serving.___________________________________________________

For the Cookies, just make your standard chocolate chip recipe (I use 65% ghiardelli cacao and cut the chips in half). Grease a mini-cupcake pan (I think there are like 35ish slots in them) and fill those halfway up and bake for 10 or so minutes at 350. Then take them out and put a peanut butter cup in the middle. Let cool and then ready to eat.__________________________________________________Another dessert, more refreshing since it's fruit based as opposed to chocolate, is a sorbet bombe. Get 3 mixing bowls that are a set so they fit inside each other. Fill the biggest one with mango sorbet/sherbert and then push the second biggest bowl into that one so it creates a bowl. Freeze that for about 45 minutes. Take out the second biggest bowl and fill that raspberry sorbet/sherbert, then stick the smallest bowl in that and re-freeze for 45 minutes or so. Take the smallest bowl out and finally fill that with strawberry ice cream then re-freeze all of that for another 45 minutes. Finally, take that out and put a plate over the bowl and flip so you can get it out. So now it looks like a mango dome/bowl, but there will be layers of raspberry and strawberry (or whatever fruit flavored sorbet/sherbert you may like). Eat it quickly though bc it melts.

Duvabill’s Hebrew Graham Cracker Cake

.5 cup butter1 cup sugar.5 teaspoon baking powder22 graham crackers processed finely3/4 cup milk.5 cup medium fine pecans or almonds.5 teaspoon vanilla2 separated eggs

Cream butter, add sugar gradually to make creamy mixture, then add egg folks. Alternate milk with rolled cracker crumbs mixed with baking powder. Add vanilla, then nuts. Last, fold in beaten egg whites. Pour into well buttered pan and bake at 350 for 30 minutes.

Michael frosting

2 tablespoons cocoa1/3 cup butter.5 teaspoon vanilla1 cup confectioners sugar1 tablespoon black coffee

Cream the butter, then add sugar. Add coffee to make right con-sistency to spread. Mazel tov, motherfuckers.

10

Tandn’s Boneless Braised Pork Chops

5 Vine Ripened Tomatoes (quartered)1/2 sweet onion (quartered)1 shallot (julienned)1 red bell pepper (julienned)kosher salt,fresh cracked pepper4 cloves garlic (slivered)1/3 cup Heavy CreamHandful of Italian Flat Leaf Parsley (fine chop)chicken stock (adjust as needed)white wine (adjust as needed)

Combine everything but the heavy cream and parsley in a sauce pan and cover with 1/3 white wine, 1/3 chicken stock, 1/3 waterjust above all of the ingredients. Cover the pot. Cook on med/med-low for about 45 minutes (or until everything begins to fall apart and combine, consult your favorite marinara recipe.) Let cool, and then puree in a blender (or puree now if you have a stick blender.)

Salt and Pepper the boneless pork ribs. Bring a dutch oven with a small amount of vegetable oil up to high heat. Once hot, brown the ribs on both sides to create a crust on the outside. Cover the ribs with the braising liq-uid and move to a preheated oven at 275 degrees for 2-2.5 hours (check for tenderness).

11

Biggunz Apple Cobbler That Makes Her Moist- Slice up and peel some apples. Around 6. Thinner is better.- Mix up the slices with about 1/4 orange juice.- Separately, mix together about 1 c. brown sugar, 1/4 c. all-purp. flour, cinnamon and nutmeg to taste.- Mix all of the above together by hand and put in a greased baking dish.- Dump on top of all that junk 1 box of yellow cake mix.- Cut up a stick and a half or so of salted butter and sprinkle all over the top.- Bake at 350 for about an hour or whenever looks good.

Top that junk with some good quality vanilla bean ice cream while still hot.

Truman’s Pumpkin Bread2 ¾ c sugar1 c oil 4 eggs, beaten1 (16 oz.) can pumpkin3 ½ c sifted flour2 t baking soda2 t salt1 t baking powder1 t nutmeg1 t allspice1 t cinnamon½ t ground cloves2/3 c water

*1 c raisins*1 c chopped nuts*1 bag of chocolate chips

Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.

Add to pumpkin mixture alternately with water. Mix well after each addition. Add raisins and nuts. Fold in gently. Pour into two well greased and floured 9x5 bread pans. Bake at 350 for 1 ¼ hours or until done. Let stand 10 minutes. Remove from pans to cool.

* Instead of adding nuts and raisins, I add one bag of chocolate chips or just leave them all out

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Maizenhop’s Poppers in Yo Mouf

CocknBalls Jalepeno Poppers

% 1.% 12 Large jalapeno peppers% 2.% 1/2 block cream cheese% 3.% 6 thick slices bacon% 4.% Enough chicken/steak to fill 24 jalapeno halvesSlice peppers in half from stem to tip. Scoop out seeds. Spread cream cheese in each half of the pepper. Place a piece of steak or chicken on cream cheese. Cut bacon slices in half and wrap each pepper with bacon and secure with toothpick. Cook 30 to 40 min-utes in a medium oven or grill.

Maizenhop’s Jalepeno Poppers

What I did was oven baked the peppers after halving and tak-ing the seeds out. For about 10 minutes...then made a mixture of italian sausage, cream cheese, and garlic...I then stuffed the peppers with that mixture then topped it with shredded mozza-rella and broiled real quick. The only thing I wish it was more spicy, maybe next time I will leave a few seeds in

13

Embree/Yung’s Catfish Corn Chowder

Great catfish corn chowder recipe for someone with a little bit a tighter budget and not trying to get too fancy.

2 cans cream of potato1 can cream of mushroomcayennechili powder1 can of whole corn2 catfish filetsgreen onionsgarlic to taste2 cups cream1/2 brick cream cheese

Brown diced onions and garlic on a pan with about a 1/4 cup butter, pour into a bowl when done. Then fry up your catfish, seasoned however you want. In a sauce pan, dump out the cream of potato and mushroom and then mix in cream, on-ions, garlic, catfish and cream cheese. Bring to a boil and sim-mer until cream cheese melts. Then, season with cayenne and chili powder to taste. Put in the fridge for about 2 hours and then bring it out so the flavors mixed.

Slogan’s Red Beans and Rice

2 cans red beans (just easier for during the week)1 medium red onion, diced1 large green pepper or 2 small green peppers, diced3 stalks of celery, diced3 cloves of garlic, finely diced1 dark beer1 can tomato pastesalt, pepper, and cayenne1 lb. andouille sausage, sliced

Brown the andouille in a large saute pan. When browned, add in diced onion, green pepper, and celery and sweat until tender. Add in garlic and stir for 2 minutes. Stir in tomato paste to cook through, about 3-4 minutes.

Add in beer and beans. Stir to combine, and simmer until sauce reduces to preferred consistency. Serve over rice.

14

Tandn’s Pork Tenderloin

For whole pork tenderloin I prefer it grilled. So I usually grill with just a bit of kosher salt and pepper. Please don't overcook, almost everybody overcooks pork tenderloin. The center should still be slightly pink but warm all the way through.

Then serve with whatever sauce you are able to make or even buy. Try to match to what you are eating it with. Things that go well with pork include herbs like rosemary and thyme, sweet fruits and berries especially when teamed with mustard. Here are two sauces that go great with pork tenderloin:

2 garlic cloves, finely chopped2 teaspoons finely chopped peeled fresh ginger1 tablespoon vegetable oil1 teaspoon mustard seeds3/4 cup dried apricots (6 oz), finely chopped3/4 cup water1/3 cup red-wine vinegar1/4 cup sugar3/4 teaspoon salt

Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.

2 teaspoons kosher saltFreshly ground black pepper2 tablespoons vegetable oil2 tablespoons unsalted butter1/4 cup bourbon1/2 cup low-sodium chicken broth1 tablespoon grainy mustard3 tablespoons heavy cream

Catch the drippings from the pork in tin foil on the grill then add a small amount with a pat of butter in a pan heating over med-low. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops. Shallots work great in this sauce as well.

15

Jort’s Braised Pork ButtsDuvabill’s Pork Tenderloin

for the beef tenderloin, try thisgrill tenderloinwhile grilling, put 2 tablespoons each ofrosemarythymeand sage in a food processor with a tablespoon of olive oiltake tenderloin off and let restafter resting, put a light coat of dijon mustard on the tenderloin and then coat with herb mixture.cut into inch and a half slices and serve.

It's mindless & super easy:

5 lb boston butt rubbed in Bad Byrons butt rub 24 hours prior to braisingBrought dutch oven up to temp & seared all sidesRemoved butt & placed asideSliced 2 sweet onions thin & tossed into dutch overPlaced butt on top & tossed in a few cloves of garlicPour beer over butt (I used Ballast Point Big Eye IPA) & brought to simmerCovered & put into oven @ 350 for about 3-3.5 hoursPulled the pork out, foiled, wrapped in towels & placed in cooler to rest.Strained the braising liquid & set onion/garlic aside to be added to pulled pork once shredded.

I used half for carnitas that night & mixed the rest with Dreamland sauce

16

Slogan’s Chili3 lbs. beef stew meat or chuck roast (cut into smaller, bite-size pieces)4 cups (1 carton) of beef stock1 beer2 jalapenos5-6 cloves of garlic1 red onion1 yellow onion1 can tomato paste1 can crushed tomatoes1 can diced tomatoes2 cans kidney beanskosher saltpeppercuminchili powdercayenne pepper

Season beef with salt & pepper. In small batches in a cast-iron dutch oven, brown beef over high heat and set on a plate until all beef is brown on the outside, but still raw inside.

In the same dutch oven, add in diced onions with a pinch of kosher salt, and reduce heat to medium, stirring often until onions are slightly translu-cent. Add in diced jalapeno and diced garlic and continue cooking for 2 min-utes or so. Add some cumin, chili powder, and cayenne to the mix of veg-gies.

Add in tomato paste and stir to combine and get some heat into the tomato paste. Add in the beer and scrape the bottom to get all the fond (little brown bits) to detach. Add in kidney beans (rinse first), tomatoes, and the beef stock. Dump the beef back into the pot, and bring to a simmer. Re-move from stovetop and cover, placing into a 225 degree oven for 4-5 hours, stirring every 30 minutes or so

Bayou Mafia’s ChiliIn 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:1 can (14-1/2 oz) beef broth1 can (8 oz) Hunt’s no-salt tomato sauce

Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1

Packet #1:1 Tbsp onion powder (rounded)2 tsp. garlic powder1 Tbsp Mexene Chili Powder

Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

Packet #2:2-1/2 Tbsp light chili powder2-1/2 Tbsp dark chili powder2 tsp cumin¼ tsp black pepper¼ tsp white pepper¼ tsp cayenne pepper½ cube beef bullion½ cube chicken bullion¼ tsp brown sugar1 pk Sazon Goya(in most retail stores)

Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

Packet #3:2 tsp Chili Powder1 tsp cumin½ tsp salt

Leave covered and simmer for additional 15 minutes and serve.

17

PharmDNole’s California Turkey ChiliSauté celery, garlic, onions then add tomato paste spices(orgeno, cinnamon, other shit i forgot and navy beans and chicken broth. serve over aquino? mixed with ci-lantro. that shit was money.

% •% 1/4 cup extra-virgin olive oil% •% 4 large cloves garlic, smashed, peeled and chopped% •% 2 large poblano chiles, stemmed, seeded and diced% •% 1 celery stalk, chopped% •% 1 large onion, chopped% •% 1 1/2 pounds ground turkey (dark meat)% •% 1 tablespoon all-purpose flour% •% 4 tablespoons tomato paste% •% 3 tablespoons chili powder% •% 1 tablespoon ground cumin% •% 2 teaspoons (packed) dark brown sugar% •% 1 teaspoon dried Mexican oregano, crushed% •% Kosher salt and freshly ground black pepper% •% 1/2 teaspoon ground cinnamon% •% 1/8 teaspoon ground cloves% •% 3 cups low-salt chicken broth (preferably organic)% •% One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained% •% Simplest Quinoa and Pine Nut Pilaf, recipe follows% •% Assorted garnishes, such as chopped onion, shredded white Ched-dar, chopped tomatoes and/or sour cream

DirectionsHeat the oil in a heavy, large pot over medium-high heat. Add the garlic, pobla-nos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.Cook's Note: Other garnishes that you could offer: chopped radishes, pickled ja-lapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

18

Now that's not a very nice pic -- because it looks monotone. But trust me there's a nice color profile with the green (onion), yellow (egg), white (rice) and dark (soy). Throw some sriracha and it looks like Kate Upton's labia.

Supercity’s Cunty Pork Chops:supercity Smuggiest of CuntsYou'll need:get a couple thin sliced pork chops, no bone.two eggspanko bread crumbssoy saucegreen onionsoilrice. Make your rice ahead of time.

So just let your pork sit out for an hour to get to room temp. worrying about germs is for cunts. if you don't let your proteins get to room temp, they cook unevenly. this is key for you grillers -- don't let your fucking chicken or beef go on a grill or pan out of the fucking fridge. the inside will cook slow while the outside will burn. think. dip your pork in a beaten egg and let it drip off -- you just want it coated. Then dip it in a plate of panko so it's all evenly coated.

Now heat up your pan and dump in a couple TBs of oil - I still use olive even though this is an asian dish. don't let the oil smoke you fucking cunt. now let the pork cook until the outside is golden brown -- but monitor your heat so you're not burning the outside and have a raw inside. Meat ther-mometer if your want but that is for dumb cunts.

Now take that shit off and let it rest -- preferably on some paper towels to get rid of the excess oil. Then after a few minutes resting (the meat contin-ues to cook when it comes off the heat) slice it up. Go ahead and cut up your onions too while your beauties are resting.

Now take your cut up pork cutlets and drop them back in the pan, and pour over it with heat on a beaten egg. The beaten egg will coat the cutlets and cook. Tasters choice.

Now take that off the heat and place over rice. Top with your onions. And then soy bomb that shit. Don't salt this if you're going to use soy sauce be-cause you'll be drinking water like a fish. Then fucking grub down.

19

AFB’s Meat Loaf

Meatloaf was 1lb 85/15 and 1lb 80/20 then an egg, bread crumbs, italian seasoning, W sauce, salt (not too much bc of the bread crumbs), pepper & ketchup. 350deg oven for 40-45mins. Let bake for about 10mins then coat with mixture of ketchup, srira-cha, cumin, honey & W sauce. Let rest for a few minutes before slicing.

Red potatoes are quartered and then put in a bag of a mixture of herbs and olive oil with a touch of balsamic vinegar and then shaken up in the bag to coat them and then put on a baking sheet. Baked alongside the meatloaf for about 45-50mins.

Duvabill’s Dream Loaf½ stick (4 tablespoons) unsalted butter1¼ cups finely chopped onions1 medium red bell pepper, finely chopped (about 1 cup)¼ cup sliced green onion2 garlic cloves, minced2 eggs, beatena cup canned beef broth1 tablespoon Worcestershire sauce1 tablespoon hot pepper sauce1 tablespoon soy sauce1 pound ground beef½ pound ground pork½ pound ground veal4 ounces Monterey Jack cheese, grated (about 1 cup)¾ cup saltine cracker crumbs½ cup ketchup3 tablespoons Picka-Peppa sauce (optional)5 slices thick-cut bacon, halved crosswise

In a large skillet, melt the butter over medium heat. When it foams, add the onions, bell pepper, green onion and garlic. Cover and cook 5 minutes. Uncover and cook, stirring often, for another 4 or 5 minutes, or until the vegetables are lightly browned. Remove from the heat and cool to room temperature.

Position a rack in the middle of the oven and heat the oven to 350 degrees.

In a medium bowl, whisk together the eggs, beef broth, Worcestershire sauce, hot pepper sauce and soy sauce until well-blended.

In a large bowl, combine the ground beef, pork and veal with the onion mix-ture, the egg mixture, cheese, and cracker crumbs. Mix lightly but thoroughly.

Transfer the meat mixture to a shallow baking dish and shape it into a loaf about 3 inches thick; smooth the top with the back of a spoon. Mix the ketchup and Picka-Peppa sauce (if you’re using it) and spread evenly over the loaf. Arrange the bacon strips atop the ketchup sauce, overlapping them slightly if necessary.

Bake about 1½ hours, or until an instant-reading thermometer inserted in the center of the loaf registers 165 degrees. Yield: 6 to 8 servings.

20Notice the GOAT Tier Plate

Slogan’s Short Ribs & Sweet Potato

The schmear (chopped garlic, rosemary, kosher salt, and olive oil):SearAbout halfway through the braising process (225 for 4 hours in a braise of beef stock and red wine):Finish and Plate

Supercity’s Short Ribs2 tbsp canola or grapeseed oil4 lbs. bone in beef short ribs1.5 tbsp kosher salt1 large carrot20 shitake mushroom caps (I omitted)1 large carrot, peeled and finely chopped1 med. turnip, peeled and finely chopped1 12oz. can or bottle of beer (they like Sapporo, I used Sam Ad-ams)2 cups of water1/4 cup soy sauce1/2 cup light brown sugar1/4 cup ketchup5 whole garlic cloves5 whole star anise1/2 tsp red pepper flake

21

Duvabill’s Balsamic Braised Short Ribs

4 pounds beef short ribs, trimmed

1 teaspoon kosher salt, or more to taste1 teaspoon freshly ground black pepper, or more to taste2 cups finely chopped red onion1/4 cup minced garlic (about 12 cloves)2 cups low-salt beef broth1 cup dry red wine3/4 cup balsamic vinegar1/3 cup packed brown sugar

-To prepare ribs, heat a large Dutch oven coated with butter over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 min-utes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.-Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.-Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.-Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.-if you want to make it a little lighter, you can skim the fat off the surface when you take it out of the refrigerator.

22

Fish’s Salsa VerdeMain ingredients:3 lbs of pork shoulder, cut into roughly 1" cubes6 Anaheim chiles (I use Hatch chiles when I can)2 Pablanos7 Jalapenos (I usually just grab a handful)1 lime10 tomatillos1 onion

Season the pork heavily with garlic salt and fresh cracked black. In dutch oven, sear to a rich brown finish in 2 tblspn of veg oil.

While meat is cooking, I throw the chiles and tomatillos in a bowl, olive oil and S & P 'em, stir until well coated, and onto the grill to soften and char the skin for peeling.

After chiles and tomas get nice color:Put tomas in a blender with a couple cloves of garlic and cumin powder, blend.Chiles go into a metal bowl, cover with saran, steam for 20 mins, then peel skin and dice.Rough chop onion.Juice the lime.

juice, and 2 cups of water.

Simmer for awhile. This one is gonna go probably 3+ hours.

23

Tandn’s Favorite Pasta Sauce

This is my favorite sauce to serve with pasta, typically a long strand version like linguine. I made this for a couple friends and my girlfriend this weekend. This sauce is terrific on chicken, pork loin, and fish as well outside of pasta. It is simple to master and always makes people happy when entertaining.

I add asparagus with the shallots early on, sun dried tomatoes once the sauce is close to finished, and I serve it with seared bone-less chicken breast.

% •% 1 cup pinot grigio (or dry white wine)% •% 3 lemons, peeled and quartered% •% 2 tablespoons minced garlic% •% 1 tablespoon minced shallots% •% 1 teaspoon kosher salt% •% 5 turns freshly ground black pepper% •% 1 dash hot sauce% •% 1/2 cup heavy cream% •% 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature% •% 2 tablespoons basil chiffonade.Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, andshallots. Cook for 3 min-utes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the basil. Serve immediately, or keep warm for a few minutes until ready to use.

Ball Gag Giorgio’s Walnut Ricotta Pesto

- Toasted some walnuts in the oven for 10 minutes- Added sautéed garlic, coarsely chopped basil, olive oil, lemon

zest, and whole milk ricotta in the food processor- Pesto tossed with penne and a bit of pasta water to thin it

out.- finished with lemon zest and parmigiano reggiano

24

Duvabill’s Shrimp N Grits

1 cup water1 tablespoon waterSalt and pepper to taste1 cup of grits2/3 cup of parmesan cheese (cheddar is fine if you prefer it)5 slices of bacon2 cups of tomatoes diced1 pound of peeled shrimp1 cup of onionstablespoon chopped chipotle chile canned in adobo

-Combine milk, water, butter, salt and pepper in a saucepan over medium high. Bring to a simmer and gradually add grits and stirring constantly.-reduce heat to medium and cook four minutes unitl thick, then add cheese-when grits cook, cook bacon until crisp. Remove bacon from pan, crumble, and reserve some leftover oil. Add white onion to pan and cook until almost transluscent. Cook shrimp in re-maining oil until almost done and stir in bacon, tomatoes and chopped chile and sautee until warm. Serve shrimp mixture over grits.-toss some green onions on top if you like

Side note - you can use hot sauce instead of chopped chile, but I like the chipotle flavor. Also, it's fine without tomatoes ad my wife never wants me to add them.

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Tackled some chicken picatta tonight - was damn good too. I even got real faggy with the garnish.

duvabill’s Chicken Picattta

2 split boneless, painless chicken breastss and p.5 cup flour1 eggtablespoon milk3/4 cup seasoned breadcrumbsolive oil3 tablespoons butter1/3 cup lemon juice, reserve lemon halves1/2 cup dry white winetablespoon of capers or more to taste

preheat oven to 400place chicken breasts between parchment paper and pound to 1/4 inch thick. sprinkle both sides with s and p.mix flour, s and p in a shallow platein a second plate place a beaten egg with the milk added to iton third plate place breadcrumbs-dip chx breasts in flour and shake off excess. then SIP in egg and then bread-crumbs-heat olive oil in a large sautee pan over medium heat, add chx and cook for about three minutes/ side or until browned-once done place them on a sheet pan and bake for 5 to 10 minutes-while baking, wipe sautee pan off to make the sauce-over medium heat, melt one tablespoon butter-then add lemon juice, wine and reserved lemon halves and capers, boil over high heat until reduced by half-off the heat add remaining butter and swirl to combine. discard lemon halves-garnish with lemon and parsley if you want to get all faggy with it, like I did.

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Southside’s Sesame Chicken1. Take 2 chicken breasts and cut into bite size pieces.2. Marinate chicken for an hour in:-1 tbs soy sauce-1 tbs cooking wine (I used sherry)-1 tbs sesame oil3. Take a bag and put half flour and half cornstarch in it. I was out of flour so I used bisquik and corn masa to get the job done. 4. Drain the chicken and then pour in the bag and coat in the flour/starch mixture. Add salt and pepper as well.5. Cooked it in a cast iron with canola until it was a deep golden color. 6. Toss with the sauce and add brown rice and steamed broccoli. Top with toasted sesame seeds if you like.

Sauce recipe:3 tbs of sweet chili thai sauce3 tbs of honey (depend on how sweet you want)2 tbsp of light soy sauce (I used sesame oil since I ran out of soy)1/4 cup of water1 tbs srirachaThat's just approximate measurements. Adjust the chili and srirr-cha to your hotness--I added a lot and turned it more into a Gen-eral Tso's than sesame recipe. Put it all in a saucepan and bring to a boil then reduce to a sim-mer and let it reduce and thicken. You'll have to cool it in the fridge/freezer for a little bit to get it to congeal a bit before serv-ing.

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Tilly’s Hashbrown Sandwich

Ingredients

% •% 4 large potatoes, peeled and quartered% •% 4 slices bacon% •% 1 cup shredded Cheddar cheese% •% 4 eggs, beaten% •% 2 tablespoons vegetable oil% •% salt and pepper to tasteDirections

% 1.% Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until just starting to be tender, about 5 minutes. Drain and place under cool running water to cool, then drain and pat dry. Grate into a large bowl.% 2.% Separate the potato shreds into two sections, and place each one on a square of waxed paper. Pat each section into a 6 inch circle.% 3.% Place bacon in a skillet over medium-high heat. Fry un-til evenly browned, then set aside to drain on paper towels. In a nonstick skillet over low heat, cook eggs until lightly scrambled. Eggs need to stay slightly wet.% 4.% Heat oil in a large skillet over medium heat. While the oil heats, place the egg, bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top, using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet, and fry until nicely browned on both sides, about 10 minutes per side. Cut into wedges, and serve hot.

Supercity’s Pupusas

Big day today. Started last night when I roasted a pork shoulder that I marinated a day in lime, orange and lemon (garlic and cumin and onions in the bag too) and made my black beans. This morning I made some papusas dough, stuffed it with green chili and queso fresco, took those badboys off and topped them with homemade curtido (just a salvadoran cabbage salad) and salsa rojo (a cooked salvadoran salsa with serranos). On top of that some salvadoran crema (this is in every hispanic section of the market).

Boom. A 1000 calorie breakfast. Modeled this after the street food I grubbed in Guatemala this summer

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Non Cunty? BoooooSlogan’s Non-Cunty Meatloaf- Sweat a mixture of celery, red pepper, and onions

- Mix with 3 lbs. ground beef and 2 lbs. of ground pork, 4 eggs, and 2 cups of oatmeal. Shape into large loaves and put on baking sheet:

- Cover with ketchup- Bake on 350 for 75-90 minutes:

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Figs, Balsamic, and Cheese is a pairing a lot of people have done. I usually see it as a dessert or salad and almost exclusively with blue cheese. This is my savory/sweet play on the dish.

Tandn’s Figs. Balsamic & Cheese

Ingredients:Black Mission FigsBalsamic VinegarBaguette breadMarscapone cheeseCoarse Kosher SaltPepperExtra Virgin Olive Oil

1. Reduce the balsamic vinegar until it is a thick syrup-like consistency.

2. Cut the bread into 1/2 inch crostinis. Toast them on a baking pan with a light drizzle of olive oil.

3. Mix in salt and pepper in the marscapone cheese to taste.

4. Poach the figs in water until they are hot all the way

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Embree/Yung’s Shephard’s Pie

1 1/2 Cup Beef Stock1/2 Cup Red Wine1 Onion1 Green Pepper2-3lbs of Grass Fed London Broil3 Sweet Potatoes2 Asparagus3 Garlic Cloves1 Dubliner Cheese

Throw the stock, wine, garlic and london broil in the croc pot or slow cooker. Quarter both the onion and pepper, put them in the croc pot. Put that on low heat for 6.5-7.5 hours.

When done, the beef should be fork tender. Shred the beef and toss the peppers and onions in the trash. Heat a pan to about medium high heat and toss in the ju. When it's boiling, throw in the shredded beef and reduce until the consistency will coat spatula. Put the beef and any remaining gravy into a bowl and cover with foil.

Boil and mash the potatoes early on. Sauté the asparagus in a pan.

Throw the beef and gravy in the bottom of a serving bowl, top evenly with sweet potato mash. Slice cheese into six pieces and arrange on top of the potatoes. Throw into an oven preheated to 425 degrees for five or seven minutes. When cheese has melted and there's a slight crust on the outside, remove and top with the asparagus.

El CUM Guy’s Meatballs

1 pound ground beef1/2 pound ground veal1/2 pound ground pork2 cloves garlic, minced2 eggs1 cup freshly grated Romano cheese1 1/2 tablespoons chopped Italian flat leaf parsleysalt and ground black pepper to taste2 cups stale Italian bread, crumbled1 1/2 cups lukewarm water1 cup olive oil

now you can cook them two ways:

1st way

pan fry in a skillet with olive oil and garlic. When the meatballs are browned put them in your sauce, but be careful how much sauce the meatballs can soak up. Don't throw out the grease in the pan after you cook the meatballs and pick out the garlic. La-dle some sauce into the pan to loosen up the meat drippings, then put it back into your sauce.

2nd way

drop the meatballs raw into your sauce, but be careful how much sauce the meatballs can soak up.

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Tandn’s Brussels Sprouts

Brussel sprouts that I broasted (braised and roasted), they started our roasting in a hot pan with lots of butter, added shallots and 2/3 a bottle of wine, braised them down, cooked out the liquid and let the butter work again at the end.

Truman’s Grilled Brussels Sprouts

-Half Sprouts- Toss in EVOO w/S&P- Skewer- Place directly on grill over medium heat until charred

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Can’t Get Enough of Slogan’s Flower Power Plates...

Slogan’s Marinated Pork Chops

- Started with a bowl of diced sweet potato, potato, red on-ion, and celery- Threw a couple of pork chops in a Ziploc bag with red pep-

per flake, 1 tbsp salt, 1 cup of apple juice, 1 cup of water, and 4 cloves of garlic to marinate (for around 5 hours):- Heated 2 tbsp of oil in a skillet, tossed in the veggies, and roasted them on 400 for 90 minutes (stirring every 30). Fin-ished with a bit of salt and olive oil when they came out of the oven:

- Removed the pork chops from the marinade, dried them off thoroughly, and seared in cast iron, then finished in the oven:

- And new plates are on the way for Christmas. :LOLDOG:

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jpat21’s Slow Cooked Lamb Shanks Ingredients 4 lamb shanks -- about 1 lb3 teaspoons kosher salt1 28-ounce can whole tomatoes1 large onion chopped1 fennel bulb -- take off fronds and stalk and just thinly slice the bulb2 carrots peeled and sliced in 1 inch pieces (carrots are optional but recom-mended)2 stalks of celery coarsely chopped4 garlic cloves sliced thin1 lemon - halved2 cups pinot noir1 1/2 teaspoons finely grated fresh ginger2 cinnamon sticks1 teaspoon coriander seeds1 teaspoon fennel seeds3 tablespoons unsalted butter12 fresh mint leaves.

DirectionsPreheat your oven to 350degrees.

Get your dutch oven and add oil over high heat until the oil begins to smoke. Season your shanks on both sides with salt and pepper and sear them off on both sides until they are a golden brown. Take them out and set aside – drain 90% of the excess oil from pan.

Throw in your onions, fennel, celery, and carrots and garlic and 1 tea of salt and get that nice and glassy/caramelized. I like to scrape off the browned bits of meat from the bottom of the pan to include in the veg mix. Squeeze the lemons over the onion mixture and drop the remaining rinds in it. Throw in wine, tomatoes, and ginger and bring to simmer. Go for 3 or 5 minutes.

Then drop those shanks back in along with cinnamon coriander fennel and 1 cup of water or chicken stock. Cover and bake in 350degree oven for a good 2-3 hours or until the meat falls of the bone.

Served it with toasted orzo pasta and slow roasted tomatoes

Marty Kaan’s Rack of LambIngredients

1/2 cup fresh bread crumbs2 tablespoons minced garlic2 tablespoons chopped fresh rosemary1 teaspoon salt1/4 teaspoon black pepper2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched1 teaspoon salt1 teaspoon black pepper2 tablespoons olive oil1 tablespoon Dijon mustard

Directions

Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the cen-ter position.In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mix-ture. Set aside.Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.Arrange the rack bone side down in the skillet. Roast the lamb in pre-heated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving be-tween the ribs.

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Fish’s Skillet Fried Chicken

Just processed a fryer and put it to bed in bowl of butter-milk (seasoned with sriracha, garlic and onion powder, cay-enne, S & P) for skillet fried chicken tomorrow night.

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duvalbill’s Asparagus w/ Balsamic Butter

2 lbs of asparaguscooking sprayteaspoon of salt and pepper2 tablespoons butter1 teaspoon balsamic vinegar2 teaspoons soy saucelemon rind

-preheat over to 400-place asparagus on baking sheet; coat with cooking spray. Bake at 400 for 12 minutes or until tender-melt butter in skillet over medium heat; cook 3 minutes or until lightly browned.-remove from heat and stir in soy sauce and balsamic vinegar.-drizzle over asparagus, tossing to coat.-garnish with s and p and rind.

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I just pureed all of the ingredients in food processor like I would with sofrito or gazpacho (big fan of mak-ing things easy). Got about a 3 lb pork butt and mari-nated overnight about 12 hours. Put roast in roasting pan and poured marinade over, covered with foil, and cooked low about 200-225 for about 4 hours

Removed roast and transferred to a charcoal smoker for about 4 more hours. I took the leftover marinade/roasting juices and put in a saucepot and reduced until thick. Adjusted seasoning with S&P and sugar and set aside for later.

Next up, I shredded the pork butt by hand and mixed in the reduced marinade/pan juices:

Marinade:1 ea Vidalia or any sweet onion, rough chop2 ea Anaheim chile, seeded and rough chop3 ea garlic clove3-4 sprig fresh oregano, stemmed1 can tomato paste1 cup brewed coffee1 cup pineapple juice.25 cup EVOO1 t cumin seed, toasted and ground1 T chili powder, fresh ground2 T brown sugar2 ea limes, juiced and zested

Finished product assembly in order of ingredients:

1. Smoked pork2. Salsa verde3. Crumbled queso fresco4. Shaved vidalia onion5. Crema6. Chopped Cilantro7. Lime wedge for squeezing

Gtr’s Pork Carnitas

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Ball Gag Georgio’s Slow Cooked Moroccan Chicken

- chicken leg (split into thigh and drum stick) with spice rub (ginger, cumin, coriander, tumeric, paprika, cardamon, chili powder)

- fried up the chicken in some oil then added onion, parsley, and a cinnamon stick

- the the flavors enjoy themselves for a couple minutes then put them in the slow cooker.

- let it cook at 175 for 90 minutes, popped the top and added some green olives and lemon juice. put it back in the oven for about 10 more minutes

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BH’s Baja Fish Taco

Marinade - 8oz beer and Mexican seasoning of your choice

Batter - 8oz beer, 1 cup flour, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon baking powder, hot sauce to taste

Baja sauce - 1 cup sour cream, 1 cup mayo, 2 limes juiced, 2 jalape-nos finely chopped, cilantro

marinade fish for about 2 hourscombine all dry ingredients then whisk beer and hot sauce inbatter and fry fish

everything you see was cooked in an iron skillet - plantains, tortil-las, fish, and black beans and corn

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duvabill’s Dill Salmon

6 tablespoons fat-free sour cream

% •% 3 tablespoons chopped fresh dill% •% 3 tablespoons white wine or rice vinegar% •% 1 1/2 tablespoons finely chopped shallots% •% 1/4 teaspoon grated lemon rind% •% 2 teaspoons fresh lemon juice% •% 1 garlic clove, minced% •% 2 salmon fillets% •% 1/4 teaspoon salt% •% 1/4 teaspoon freshly ground black pepper% •% Cooking spray% •% 1/4 cup dry white wine% •% 1 cucumber

% 1.% Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.% 2.% Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 min-ute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of done-ness.% 3.% Using a vegetable peeler, shave cucumber lengthwise into rib-bons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.

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Westegg’s Shrimp Andouille Pot PieIngredients

% •% 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed% •% 1/2 cup heavy whipping cream% •% 2 tablespoons all purpose flour% •% 1 tablespoon butter% •% 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)% •% 1/2 pound andouille sausage, cut into scant 1/2-inch cubes% •% 2 large garlic cloves, minced% •% 1/3 cup dry vermouth or dry white wine% •% 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice% •% 1/4 teaspoon dried thyme% •% 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes% •% 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch piecesConcentrated classic seafood stock is available at many fish markets and from amazon.com.

Preparation Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD Can be made 1 day ahead. Wrap airtight and store at room temperature.% Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 min-utes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes [ TEGGNOTE: this is just flat wrong. It will take about 12-15 minutes. You'll want to use more seafood stock or add a cup of water at that stage, too.]Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.% Divide hot filling among four 1-1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

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duvabill’s Jesus Toast

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Section 3

The Sear

god damn thats a big steak. i would sear it hotter/longer- Drew63the steak looks like a pork chop-Arkadin

dont mean to be critical but i'd def. recomend a hotter searalmost looks like it was steamed with the grayish hue-jpat21

that steak looks raw at best - Andres 3000

hey man, you need to sear your shit better-chanmanhowd you do that? i honestly cant think of any way that would make it look like that? just curious-ArkadinNeed to sear instead of boil and microwave. - High CottonAnd Truman sear that fucking thing next time. You're not allowed anywhere near my food truck until you get that shit right.-Slogan

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Photo Courtesy of Hoss BonaventureTruman, do you see how badly you were seared ITT?Now apply that philosophy the next time you cook your steak.-514

The sear of a thousand jeers, it shall be known.-Wes tegg

we need to rename this thread "Fear The Truman Sear"-supercity

Anything interesting on page 39 besides the boiled steak?-IrishLax2

Humphrey Bogart's lungs had a better sear-IrishLax2

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Section 4

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