Mexican corn bread is fuckin great you can do lots with it, top it with all kinds of stuff, and the one thing that puzzles me is, I have never seen it on the menu of any of the Mexican restaraunts I have ever been in...
Wendy's chili is damn good it's a hundred damn degrees outside and I still crave it like it's damn wintertime... I sure could. Go for about a 16 oz. cut of prime rib cooked about medium rare, with a little au jus, and some prepared horseradish on the side T - bone steak is a lot like a porterhouse but, it has a little less meat on the non-strip side , sounds good with some Worcestershire, and some steak fries... I like filet mignon about medium rare, wrapped in bacon, butter and fresh cracked pepper and kosher salt... Sirloin steak is a great quantity meat a little cheaper than porterhouse and ribeye, great with some butter and some button mushrooms simmered in burgundy wine... New York strip is a great cut, like it about med. rare, and I get some Montreal steak seasoning, and a tablespoon of butter melt it in , and drizzle it on top of the strip... Certified black angus porterhouse possibly the best 4 words spoken in the beef dialect of the English language... Kung pao shrimp, I once worked at a Chinese buffet, and 99 percent of the customers did the buffet, the one thing they ordered from the menu? Kung pao shrimp... |