WAYET
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@Anesthetist The video reactions of people eating these is awesome!! How would you describe the taste?
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@goosehd First I gotta say I have smelled some horrendous things in my career so I’m not shy about such things …….but….these “sweets” smelled like decay and so heavily that was challenging to open the lid of the well taped box. The pastry was nice but the jelly inside was utterly putrid. It lasted about 10 seconds in my throat before I started that horrible salivating that comes before losing your supper. I spit out my next bite into the box and literally rushed outside to the bin.
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@Anesthetist Almost positive I can relate, as some smells in Veterinary Medicine are almost indescribably putrid. One of the worst things I ever saw was a Percheron Draft Horse come in with a wound to it’s leg and flies had been laying eggs in it, and with eggs come larvae…I’ll let your imagination fill in the blank.
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This post is deleted!
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no shit, but this is the best 'Bratwurst' I've ever eaten, a St. Galler, originally from the town of the same name in Switzerland but also available on the northern (german) side of the Lake Constance
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@endo It really looks good.
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My grandma used to make the best cannoli in St Louis. Those look so good!
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About as smashed as they come. This great wings place King of Wings in Denver does a smash burger concept called Snipeburger on Tuesdays. In-house grind of fatty cuts, smashed to oblivion on hot plates, cheese, and their gold hot wing sauce with grilled onions and house pickles. I skip the shredduce.
They go from two to six patties. This was a four. I make a less extreme version of this on my griddle that comes close and may have the edge but otherwise this and the burger from Parlour in Minneapolis are my all time favorites. Your basket fills up with little chips of meat lace that are the beef equivalent to bacon bits. Oh and they do have a bacon option but I don’t think it’s needed and haven’t tried that way.
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@mclaincausey That looks so good but I’m sure a cardiologist would be frowning though when I ordered it…
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Cartoonishly bad for you
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Got a 6-week dry aged lump of sirloin from the butcher today, tried out the air fryer to reverse sear to 130’ internal, then flash fried in a very hot pan with butter. Served with Chimichurri, parmentier potatoes, watercress, with some homemade bread (also done in the AF) and balsamic/EVO. Lovely!
