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sawn-off chef

midnight snacks with scott.m and sufu friends!

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Pesti gnocchi. sundried tomatos were also added later.

Also, breakfast at midnight + lemomade, fresh bread with boursin. Smiley face potato concepts.

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cooked these jawnz at home lately:

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peanut butter - no added sugar/salt (no vis)

laughing cow cheese (no vis)

cheesymite

funky plastic plate

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Late night snack. Spammich.

Diced (sort of) Spam cooked with garlic, soy sauce, and siracha sauce. With hints of pepper, salt, and dried basil. All on a parasyon bun with ketchup.

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awww you guys still remember this? I haven't done something of this type recently, only been cooking quick shitty meals. May have to post again soon, I haven't been home in 10 days, anyone else feel like keeping this up on page 1?

Edit:

HOLY SHIT 2 YEAR ANNIVERSARY?

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Posted · Hidden by High Monika, February 8, 2012 - No reason given
Hidden by High Monika, February 8, 2012 - No reason given

As a fuck you to Scott: double wagyu burger held together with cheese and a smidge of bacon fat. I'll get picks up eventually. Edit: sorry also, thick cut fries, kale chips, chips n salsa, and cocktails.

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random snack

steak cooked with gochujang and sandwiched between bbq kettle chips

lol

:o

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^yo, that looks mad tart and tasty, but try this bitch for size..

Grab Chicken taquito, dip generously in Mexican brand sour cream, roll that shit real nice in some Mexican brand Mozzarella cheeze, then consume that bitch.

Will post pics

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yeah i think we are talking about the same spread/butter

here is another recipe i found

http://www.recipezaar.com/Zankou-Chickens-Lebanese-Garlic-Sauce-Copycat-199352

not my pic, but i think here is like how it looks like when i get it from the restaurant... it like like a white paste thing

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actually, researched some more, and became more confused..

is it called Toum ?

found yet another recipe:

seriously, whatever this garlic spread is called, it is extremely addictive and delicious... just make sure you take a bunch of breath mints after though ;)

 

Ridiculously late to this, but yeah, it's called "Toum", sometimes called "Taratoor" (Think they called it that in Iran).

Best stuff is made with just a head of garilci (~12 cloves), 1/2 ~ 1 cup of olive oil and a pinch of salt and some lemon juice (useful if the sauce starts to split while you're making it). Don't bother messing around with potato or lebneh or anything else.

Best served with Shish Taouk, but back in Beirut I would buy it by the tub and slather it on everything.

 

Man, revisiting this thread, it was fantastic, spurred so many great dishes. 

Would love to see it come back in some form

Edited by Deux_Oiseaux

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if u guys have seen the oreo/rice pudding thing that u make in a rice cooker don't do it. it's a huge waste of oreos

 

it can't be as bad as this.

 

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