I just made the best Cuban Sandwhich ever

[Biggie Smiles]

It's a fucking work of Art actually.

My own special marinades for the pork, homemade mustard and some custom cheese blends

shit was so good my girl nearly orgasmed at the dinner table and then dragged me to the bedroom for an incredible blowjob

YEah, I cook that fucking good

I'm just the Man.

End of.

 

[Joe]

Are you part Cuban Bigly?

When I was in Florida I sampled some Cuban cuisine. It was a Lotta rice beans n pork.

I've had Cuban roasted pig before.

Delicious!

Poor pig tho...ends up dead in some humans stomach with an apple in its mouth!

 

[Biggie Smiles]

Cuban food is one of the top five tasting foods in the world

 

[The Prowler]

Poor pig tho...ends up dead in some humans stomach with an apple in its mouth!

Liar @Joe really thinks people will believe his "I saw a guy swallow the whole pig and we took an x-ray of his stomach and the apple was still in the pig's mouth." story.

Stop with the bullshit, Liar @Joe.

 

[Murdock]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

 

[Biggie Smiles]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

 

[Breakfall]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

 

[Biggie Smiles]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

Is shitpost flaming and piss poor attempts at ankle biting suddenly ok up here @Bastard Factory

 

[Lily]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

 

[Breakfall]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

What he doesn’t realise, is that full-bodied women are very sexy. I think he likes skinny characters because they remind him of young boys.

 

[Biggie Smiles]

I'm going to step over the wimp and the blimp and place my trust in @Bastard Factory to control these two gibbering retards who cannot confine their blather to the appropriate areas of the forum

poor upbringng -- im sure

 

[Lily]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

What he doesn’t realise, is that full-bodied women are very sexy. I think he likes skinny characters because they remind him of young boys.

Or he can't debate me on an honest and intellectual level so all he does is say "fat". That's his response to me "fat". All the while fucking fat women and shoveling food into his gaping piehole.

 

[Murdock]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

 

[Breakfall]

I'm going to step over the wimp and the blimp and place my trust in @Bastard Factory to control these two gibbering retards who cannot confine their blather to the appropriate areas of the forum

poor upbringng -- im sure

@Bastard Factory wasn’t sure of you from the outset. I think you’re a forum cancer to tell y’all the truth.

 

[Biggie Smiles]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

 

[Lily]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

What he doesn’t realise, is that full-bodied women are very sexy. I think he likes skinny characters because they remind him of young boys.

The only person dragging her kids onto this forum is you. You posted a thread about a kid having a cold.

 

[Breakfall]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

I think it’s time for you to vacate the premises…

 

[Lily]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

Dad bod would be an upgrade. Have you seen that Puerto Rican actor Luis Guzman? I think he has that guy's gut.

 

[Biggie Smiles]

 

[Murdock]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

 

[Biggie Smiles]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

I don't think stripe has a provision for cans

worth a try tho - lol

 

[Breakfall]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

I don't think stripe has a provision for cans

worth a try tho - lol

Please…your rhetoric is paedophlic. What would you know about recycling?

 

[Biggie Smiles]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

I don't think stripe has a provision for cans

worth a try tho - lol

Please…your rhetoric is paedophlic. What would you know about recycling?

I know enough not to sniff a little girl's panties

or drink piss

recycling there ---- lol

 

[Breakfall]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

I don't think stripe has a provision for cans

worth a try tho - lol

Please…your rhetoric is paedophlic. What would you know about recycling?

I know enough not to sniff a little girl's panties

or drink piss

recycling there ---- lol

@Bastard Factory ….saaaaaaaave meeeeeee!

 

[Murdock]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

I don't think stripe has a provision for cans

worth a try tho - lol

Please…your rhetoric is paedophlic. What would you know about recycling?

Pretty sure he recycles wimmenz but I could be wrong….

 

[Breakfall]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

I don't think stripe has a provision for cans

worth a try tho - lol

Please…your rhetoric is paedophlic. What would you know about recycling?

Pretty sure he recycles wimmenz but I could be wrong….

He gets close to wimmen mothers for their children…

 

[Biggie Smiles]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

Would that be a dad bod or a father figure? Heheh


PS Bring back my smilies and access to the shout box you fucking fucks!

you have to be a site contributor to access the shoutbox

I think

now back to our interesting discussion

They gave me access to it for a while…


can I send them some cans to recycle to gain access?

I don't think stripe has a provision for cans

worth a try tho - lol

Please…your rhetoric is paedophlic. What would you know about recycling?

Pretty sure he recycles wimmenz but I could be wrong….

He gets close to wimmen mothers for their children…

Sez the guy who sniffed his daughter's panties

lmao

projection

 

[The Prowler]

He calls other people fat but can't stop talking about food

Everybody eats, you dumb fuck.

he can't debate me on an honest and intellectual level

You do not have an intellectual level.

 

[Lily]

He calls other people fat but can't stop talking about food

Everybody eats, you dumb fuck.

he can't debate me on an honest and intellectual level

You do not have an intellectual level.

Of course everyone eats. Not everyone opens thread after thread about food, you angry little bitch. Stop swinging your purse at me, god damn it!

 

[Murdock]

Cuban food is one of the top five tasting foods in the world

I prefer the papas rellenas or the roasted chicken in the garlic sauce and with rice and plantains to the traditional Cubano sammich. I think the mustard and pickles overpowers the pork tbh.


But for the food truck, I like the direction in which you’re heading…. Are you taking a page from this script?

The reason the pork gets overpowered by the tart in the pickle and mustard is that too many Cubans rely on the slow roast the shoulder whole method.

this is good, but after it's shredded there's no guarantee you're going to get outer layered meat and the flavor of the marinade. And since the vast majority of your meat is not the outer layer theres an overwhelming chance you're getting primarily un-marinated (flavored) meat

this is why I first

Cut a tenderloin into multiple 1 inch thick pieces.

Marinate the pork in some of my delightful homemade mojo sauce which is very thickened and oil based (which is fucking incredible -- yes, i do deviate significantly from the traditionalists here)

Sear my pieces for about 2-3 minutes per side in a cast iron skillet with bacon until I get a nice crust.

Let it rest for at least 10 minutes

then run the tenderloins (cut into cubes) and bacon together through one of these

Please, Log in or Register to view URLs content!

the result? Thinly shredded pork pieces which are then placed back into a zipped locked bag and marinated further in the water based mojo that I prepared before hand.

When I want a cuban I throw this marinated pork on a grill heated to about 400 with some avacado oil and --omg -- the taste is so rich.

wait till I share what I do with the bread.

God damn you talk a lot for a paedophile…

He calls other people fat but can't stop talking about food, eating food and posting. Fatter than fuck, why he won't post a picture.

full-bodied women are very sexy

I concur. I got hit on more when I was chubby before my divorce. My fiancé says it’s because I was “more approachable” that way.

But I could gain 150 lbs and he would still be doing the nose dive on the salmon sammich… so…