Larry Loungelizard
I appreciate irony as long as I'm not it's victim.
Site Supporter
Factory Bastard
- Messages
- 2,302
- Location
- Milwaukee
You too, bud.You guys have a good night.
You too, bud.You guys have a good night.
You guys have a good night.
Sounds damn good. I've always wanted to try Kobe steak.
My uncle loved the cheap pepper steak more than anything else.
And thank you for confirming my suspicions about that so-called "sandwich".The McDonald's McRib is made of the following ingredients:
- Pork patty: Ground boneless pork shoulder that's emulsified with water, spices, dextrose, and preservatives
- Barbecue sauce: Contains water, high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor, and more
- Onions: Sliced onions
- Dill pickles: Sliced cucumbers, water, distilled vinegar, salt, and more
- Bun: A toasted homestyle bun made with enriched flour, water, sugar, yeast, and more
The McRib patty's shape is based on a miniature rack of ribs. The meat restructuring process used to create the McRib patty was originally developed by the US Army to provide low-cost meat to troops. The process was refined by Dr. Roger Mandigo, a meat scientist at Natick Army Labs.
Some of those dishes sound delicious.I have only had Kobe burgers and Korean BBQ with it.
If I splurge on a steak dinner ~
Wagyu aged 30+ days in a salt room will cost you in upwards of $200 w/ sides NOT included ~
This place is LA history and has an excellent Wagyu ribeye that comes with a full lobster tail and skewers of shrimp + the gardens are spectacular ~ we had ours next to the garden where a body is buried on his last birthday…
T by Dr. Roger Mandigo, a meat scientist at Natick Army Labs.
Is that a real name? LOL Sounds like an Australian dog fucker.
I like pickles but they don't sound very attractive on a rib sandwich.The McDonald's McRib is made of the following ingredients:
The McRib patty's shape is based on a miniature rack of ribs. The meat restructuring process used to create the McRib patty was originally developed by the US Army to provide low-cost meat to troops. The process was refined by Dr. Roger Mandigo, a meat scientist at Natick Army Labs.
- Pork patty: Ground boneless pork shoulder that's emulsified with water, spices, dextrose, and preservatives
- Barbecue sauce: Contains water, high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor, and more
- Onions: Sliced onions
- Dill pickles: Sliced cucumbers, water, distilled vinegar, salt, and more
- Bun: A toasted homestyle bun made with enriched flour, water, sugar, yeast, and more
I like pickles but they don't sound very attractive on a rib sandwich.
Can't say I ever tried that. Maybe I'll try sometime.I agree. If you get a slice of pickle with your sandwich, it's all good. You can choose whether to eat it or not.
On a related topic, I like drinking pickle juice.out of the jar.
Can't say I ever tried that. Maybe I'll try sometime.
I sometimes put vinegar on my fries.It's worth trying. I like vinegary foods though.
Yum. Malt vinegar on fried fish is good too.I sometimes put vinegar on my fries.
It's amazing how many food combos there are in the world. The sky is the limit. Just think of awesome food spices, dressing and extras that we have yet to discover.Yum. Malt vinegar on fried fish is good too.
I love peanut butter and banana sandwiches