Food, Food, and More Food Thread

dochira wrote:With enough practice (and stupidity, I suppose), you too can challenge the likes of Joey Chestnut and Takeru Kobayashi. Remember, dunk the bun in the water.

Forget it... I don't wanna commit gastrointestinal suicide. :bleh:

There must be a "Taking the Biggest Dump" contest the following day. :hehe:

bmwracer wrote:
There must be a "Taking the Biggest Dump" contest the following day. :hehe:

Oh yeah.... that'll test any septic system. I wonder if it's like flushing all the toilets at the same time at a stadium. :shit: <----- still a great emoticon

dochira wrote:I wonder if it's like flushing all the toilets at the same time at a stadium.

LOL, that must create one big vortex... A pseudo-Black Hole, if you will. :beaten:

bmwracer wrote:
LOL, that must create one big vortex... A pseudo-Black Hole, if you will. :beaten:

You meant brown hole, right? :rofl:

dochira wrote:You meant brown hole, right? :rofl:

Yeah, but people wouldn't know what that was.

It's a mistake visiting this thread before going to lunch.

*pinches racer and dochski's ears*

I think I lost my appetite.

littlemissfab wrote:*pinches racer and dochski's ears*

Ow. :sweat:

Just pretend you didn't read anything....

dochira wrote:Just pretend you didn't read anything....

my line of thought immediately went to my longtime question of "how big are sumo wrestler's poop"

see what you've done!!!!!! :doh:

Mang Tomas sauce is primarily used with roast pig, but can be used with other foods as well.

[image]

@sadacori: You can probably find this at your local market.

dochira wrote:Mang Tomas sauce is primarily used with roast pig, but can be used with other foods as well.

[image]

@sadacori: You can probably find this at your local market.

Cool! Thanks for the pic. What kind of flavor is it? And is it alright to just pour on meats or is it better to use it as a marinade or something?

And roast pig? Ooh, that sounds yummy.

What's in it?

Anime Dad wrote:What's in it?

Someone named "Mang Tomas"? :beaten:

The part that gives it its unique flavor is liver. I don't know if you can use it as a marinade since I usually use it after the pig is roasted.

Liver???? Are you serious?? All I know is that it's awesome with anything roasted... that's why I love it on my rotisserie chicken.

Sadacori: Don't pour it on meats just yet, just pool it on the side like ketchup and see how you like it. I reckon it can be found in Asian stores. That's where I got mine. It's pretty sweet and meshes well with the saltiness of roasted meats. :)

Liver? Hmmm...

I see you guys behave yourselves when the "boss" is around... :shakehead:

:hehe:

littlemissfab wrote:Liver???? Are you serious?? All I know is that it's awesome with anything roasted... that's why I love it on my rotisserie chicken.

Oops, was I not supposed to say that? It's not the main ingredient, but it definitely is present in the sauce. But it's just enough to give it its flavor, without saying the entire thing is liver.

dochira wrote:
Oops, was I not supposed to say that? It's not the main ingredient, but it definitely is present in the sauce. But it's just enough to give it its flavor, without saying the entire thing is liver.

I just thought it was pork juices and sugar.

I like liver spread in dishes like caldereta, because it's so dispersed in the sauce.. but liver per se is gunky. Ew.

mmmm... 2 day old chicken adobo and a steaming pile of jasmine rice... :drooling:

krim wrote:mmmm... 2 day old chicken adobo and a steaming pile of jasmine rice... :drooling:

Oooh, the scent of jasmine rice + Adobo??

Adobo's awesome that way, it gets waaaaay better on the 2nd-3rd day... :) No matter how many times you reheat it..

Do you take your adobo with a boiled egg, krim?