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American Food
- Thread starter Pat's Van
- Start date
- Had a twinky yesterday for the first time ever. Quite enjoyed it
Normally I'd agree... but not on pastrami, or salt beef. I wouldn't add it to pulled pork either. These meats all have really distinctive flavours, and don't need the brown IMHO.
Cuban sandwich, just because we're apparently working on international relations. I've never found a cuban with meat this chunky, instead always thinly sliced, but this looks nice:
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Deleted member 28206
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Oh whatCuban sandwich, just because we're apparently working on international relations. I've never found a cuban with meat this chunky, instead always thinly sliced, but this looks nice:
While we're on the theme, here's some bistek empanizado with congri and lovely maduros. Noms. Looking forward to when Cubans in Cuba can eat like this every day. Somebody bring the market to Cuba and break their chains, and the rest can take care of itself.Cuban sandwich, just because we're apparently working on international relations. I've never found a cuban with meat this chunky, instead always thinly sliced, but this looks nice:
If this starts to unlock the prison, I'm for it.
Interesting cheese on toast alternative
Professor Toffee
On and on, over the hill and the craic is good
Looks super, drooooooool.Cuban sandwich, just because we're apparently working on international relations. I've never found a cuban with meat this chunky, instead always thinly sliced, but this looks nice:
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Deleted member 28206
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GUYS
They're both bacon for crying out loud!
Streaky bacon (american)
Middle or back bacon (the leaner 'european' version).
Both are available in vast quantities in the UK and both are great. I'm currently a fan of smoked streaky at the moment. It's cheaper and fattier and I eat around 2 packs a week.
American pork rinds are confusing me. I presumed it was just their word for pork scratchings, but no, that would be too simple. They're like pork flavoured Quavers. Pork scratchings are apparently chicarrones or something.
Either way, it's pig and it's good.
Streaky bacon (american)
Middle or back bacon (the leaner 'european' version).
Both are available in vast quantities in the UK and both are great. I'm currently a fan of smoked streaky at the moment. It's cheaper and fattier and I eat around 2 packs a week.
American pork rinds are confusing me. I presumed it was just their word for pork scratchings, but no, that would be too simple. They're like pork flavoured Quavers. Pork scratchings are apparently chicarrones or something.
Either way, it's pig and it's good.
STOP USING IMGUR YOU BAD JETTYS.
Some people are at work and it's always blocked ffs.
Some people are at work and it's always blocked ffs.
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Deleted member 28206
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DO SOME WORK
THERE'S A CODE FREEZE
Pat's Van
Player Valuation: £70m
the empire state burger ?GUYS
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Deleted member 28206
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STOP WRITING CRAP CODE THEN