Bear Down Wildcats

Posted: **Tue Apr 26, 2016 6:27 am**

I just want to say that three days a week my cafeteria at work makes fresh pasta. Fresh as in you walk up, see the pasta being extruded from the machine, see the guy sautéing one pan full of ingredients before adding the tomato sauce, and then serving out from the second pan of pasta + sauce. I never thought cafeteria food could be so good.

Posted: **Tue Apr 26, 2016 12:20 pm**

Too early, I know, but I'm already thinkin' about it.

Dozen raw oystahs, six or eight fat shrimp with a little cup of tomato sauce, horseradish and Louisiana Hot Sauce; then red beans and rice. Two cold ones.

Posted: **Tue Apr 26, 2016 5:08 pm**

Staying in a hotel in Phoenix, as I tend to do on Tuesday nights, so I'm going to walk over to Papadeaux and see what looks good.

Posted: **Tue Apr 26, 2016 5:35 pm**

Butterflied pork tenderloin stuffed with pastrami, thousand island, Swiss cheese and sauerkraut.

Posted: **Tue Apr 26, 2016 8:06 pm**

That sounds fantastic. I will always love thousand Island.

Posted: **Tue Apr 26, 2016 8:30 pm**

Carne Asada Burrito

Posted: **Tue Apr 26, 2016 8:36 pm**

CalStateTempe wrote:Carne Asada Burrito

I miss them in San Diego most of all

Posted: **Tue Apr 26, 2016 8:45 pm**

Project 40 has been hit or miss...but burritos are damn good.

Posted: **Sat Apr 30, 2016 5:52 pm**

Dry aged ribeye grilled in the pan with butter, caramelized onions, french fries.

I make the french fries by dicing the potatoes to the size of dice, and broiling them in olive oil and salt. If those aren't French-fried potatoes, somebody has to tell me why. Crisp and golden outside, soft and steamy in the middle.

Posted: **Sat Apr 30, 2016 6:09 pm**

Gavi's

Posted: **Sat Apr 30, 2016 6:57 pm**

UAEebs86 wrote:Gavi's

That place is awesome.

Fond memories of that place.

Posted: **Sun May 01, 2016 11:29 am**

I keep wanting to make yeasted rice waffles for dinner:

But parenting keeps getting in the way of me prepping the batter to rise eight hours in advance.

I'm ready for a "breakfast-for-dinner" rice waffles, butter, maple syrup, and pork sausage patties with the syrup accidentally flowing onto the sausage.

Posted: **Sun May 01, 2016 12:34 pm**

Last night I attempted a Detroit style pan pizza using a big cast iron. Came out pretty damn good. Crunchy sides is key.

Posted: **Sun May 01, 2016 1:45 pm**

Zero wrote:Last night I attempted a Detroit style pan pizza using a big cast iron. Came out pretty damn good. Crunchy sides is key.

The closest I've come in experience at home is leftover pizza in reheated in the waffle press. Gets those caramelized, crunchy edges with the gooey cheese.

Posted: **Sun May 01, 2016 5:04 pm**

Culver's

Welcome to delicious...

Posted: **Sun May 01, 2016 5:05 pm**

Chicat wrote:Culver's

Welcome to delicious...

What did you get. I usually get a patty melt or chicken strips..

Posted: **Sun May 01, 2016 5:10 pm**

ASUHATER! wrote:
Chicat wrote:Culver's

Welcome to delicious...
What did you get. I usually get a patty melt or chicken strips..

I got a mushroom bacon swiss double and cheese curds.
Wife got the garden fresca salad with grilled chicken.
The six year old got two butterburgers with cheese.
The four year old got chicken tenders.

Posted: **Sun May 01, 2016 5:18 pm**

When I feel like a complete fat ass I get an ice cream cone after my patty melt meal.

Posted: **Sun May 01, 2016 6:03 pm**

prosciutto crudo (La Quercia)
rigatoni with burro pomodoro sugo
rockets with tomatoes, balsamic, and olive oil

Posted: **Sun May 01, 2016 6:08 pm**

Chicat wrote:
ASUHATER! wrote:
Chicat wrote:Culver's

Welcome to delicious...
What did you get. I usually get a patty melt or chicken strips..
I got a mushroom bacon swiss double and cheese curds.
Wife got the garden fresca salad with grilled chicken.
The six year old got two butterburgers with cheese.
The four year old got chicken tenders.

Posted: **Sun May 01, 2016 6:44 pm**

Would smash

Posted: **Sun May 01, 2016 7:04 pm**

Smoked chicken twice baked potatoes and salad

Side note: first time I spatchcocked a chicken and smoked it. I will now always spatchcock a chicken

Posted: **Mon May 02, 2016 5:59 pm**

Posted: **Mon May 02, 2016 6:21 pm**

Chicken stir fry.

Posted: **Mon May 02, 2016 6:38 pm**

Pedialyte, quarter cup of applesauce and some rice. If possible.

Posted: **Mon May 02, 2016 6:53 pm**

scumdevils86 wrote:Pedialyte, quarter cup of applesauce and some rice. If possible.

Have you tried Immodium AD to act like a cork? I always take it with me when traveling and eating different grindz.

Posted: **Mon May 02, 2016 6:55 pm**

Longhorned wrote:

Chef Boyardee??

Posted: **Mon May 02, 2016 8:21 pm**

wyo-cat wrote: Chef Boyardee??

Anybody remember Appian Way pizza?

But seriously, made a pasta al forno with a tomato sauce of grilled onions, butter, prosciutto, meatballs, and Sartori Mont'Amore cheese. Boom.

Posted: **Mon May 02, 2016 9:15 pm**

I made Gambas Al Ajillo tonight. A brilliantly simple dish of shrimp, garlic and olive oil.

Posted: **Tue May 03, 2016 6:02 am**

Chicken nuggets and crinkle cut fries (kids choice).

Posted: **Tue May 03, 2016 6:32 am**

azgreg wrote:Chicken nuggets and crinkle cut fries (kids choice).

When was the last time you had fish sticks? I remember loving fish sticks.

Trust the Gorton's fisherman!

Posted: **Tue May 03, 2016 6:34 am**

We had fish sticks, Mac-N-Cheese, and cheesy broccoli last week. Kids love that shit (me too).

Posted: **Tue May 03, 2016 6:40 am**

On the shopping list now.

Posted: **Tue May 03, 2016 6:42 am**

Longhorned wrote:On the shopping list now.

Your kid might be a bit young for the broccoli.

Posted: **Tue May 03, 2016 7:36 pm**

I slice raw, sashimi-grade salmon against the grain and marinate it for 10 minutes in the fridge: freshly squeezed lemons, salt and pepper. Dress with olives, grape tomatoes, capers, and celery. Carpaccio. Serve over thin slices of baguette.

Posted: **Sat May 07, 2016 6:47 pm**

First time at Mi Nidito-so good.

Posted: **Sat May 07, 2016 8:47 pm**

UAEebs86 wrote:First time at Mi Nidito-so good.

What did you get? How long was the Saturday evening wait?

Posted: **Sat May 07, 2016 8:51 pm**

#1, relleno, tostada, tamale, enchilada.

Got there a little after five, only took about 15 minutes and one Dos Equis to get a table. It helped that a table of 10 took off instead of waiting.

Posted: **Sat May 07, 2016 8:57 pm**

Sonoran dog at hi corbett. Pretty darn good

Posted: **Tue May 10, 2016 8:20 pm**

Raw salmon

Posted: **Tue May 10, 2016 8:40 pm**

Butterflied and pounded out 2 pork tenderloins. Made a marinade of sherry, garlic, ginger, soy sauce, hoisin sauce, pepper, apricot preserves, sesame oil and five spice. Reserved some of the marinade and combined it with ketchup and molasses and reduced it for a glaze. Grilled the pork on a smoking hot grill with the glaze to a nice medium temp. Served with made from scratch fried rice with a sriracha, honey, soy and oyster sauce drizzled on top.

Posted: **Wed May 11, 2016 6:23 pm**

Grilled cheese with fontina, mozzarella and bacon. With tomato bisque.

Posted: **Wed May 11, 2016 8:15 pm**

frozen pizza

Posted: **Wed May 11, 2016 8:57 pm**

CalStateTempe wrote:frozen pizza

Those are even better if you cook them.

Posted: **Wed May 11, 2016 9:50 pm**

Ah shit, I've been doing it wrong.

Posted: **Wed May 11, 2016 9:56 pm**

Chinese take out:

mini pork buns
General Tso's chicken
Woo Si ribs
Shrimp with walnuts ("scary mayonnaise shrimp")
stir-fried Chinese squash
Napa cabbage with tiny shrimp
Phoenix buns

All that for two people

Posted: **Thu May 12, 2016 5:50 am**

I love American Oriental takeout.

Posted: **Sun May 15, 2016 5:53 pm**

Spaghetti and meatballs

Still haven't made Greg's 1980s meat sauce on spaghetti but that's the plan.

I make a red sauce from Pomi strained tomatoes, butter, La Quercia prosciutto crudo sliced so thinly that it melts into sauce, and meatballs that I make in advance and keep frozen. Grated parmigianno reggiano.

Salad

Pineapple

Posted: **Sun May 15, 2016 7:00 pm**

Kraft Macaroni and Cheese.

Posted: **Sun May 15, 2016 7:38 pm**

ASUCatFan wrote:Kraft Macaroni and Cheese.

Amazing stuff, all on its own. But I had a thing for a girl at U of A, who I never conquered, and she made made for me Kraft mac and cheese with canned tuna added. It was wonderful. So then I made it for my roommate, Schnebly, and it was inexplicably disgusting. I realized that the difference was that I was influenced by the fact that I wanted to **** her.

Bear Down Wildcats

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