chef boyardee chicken alfredo

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scream ale
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Re: chef boyardee chicken alfredo

Post by scream ale »

^^^ there's a place like that near me. They have awesome bacon and a vast assortment of sausages. They are only open seasonally, opening in the spring and closing around October. It's usually insanely packed with people so I don't go there too often. But yeah awesome meats. Good times.

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Re: chef boyardee chicken alfredo

Post by Artful Drunktective »

Badfellow wrote:
Sun Dec 19, 2021 9:32 am
I’m headed to a little spot out in the country this week known as Thielen Meats. They have the best double smoked hams on the planet. Gonna get me a ham and I will be DAMNED before that ham touches any green Jello or any other festively decorative bullshit.
Sounds delish. And festive. I used to not be the hugest fan of ham and then I had the real deal ham from a place like that and was immediately converted. Now that I know I like it, I would like to try the traditional cloves and pineapple or honey-glazed ham for a future holiday.
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Re: chef boyardee chicken alfredo

Post by Badfellow »

Honey and mustard glaze with pineapple, yum. I like when you can tap on the glaze with a fork. I’ve also added a pinch of Jamaican jerk seasoning to the glaze instead of traditional cloves.
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Re: chef boyardee chicken alfredo

Post by benitobeast69 »

Badfellow wrote:
Sun Dec 26, 2021 11:16 am
Honey and mustard glaze with pineapple, yum. I like when you can tap on the glaze with a fork. I’ve also added a pinch of Jamaican jerk seasoning to the glaze instead of traditional cloves.
add a bit of rum for some rum ham...

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Re: chef boyardee chicken alfredo

Post by Artful Drunktective »

Make everyone jealous at your parties this summer with the Shrimp Sandwich Roll. You can get the recipe from the Pillsbury's 18th Annual Bake-Off cook book from 1967.

I wonder what that pink outer frosting is? Deeeeelicious!


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Re: chef boyardee chicken alfredo

Post by scream ale »

I don't know how much more of this mouthwatering German cuisine I can take.

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Re: chef boyardee chicken alfredo

Post by oettinger »

It`s not german, and it`s looking at you. Japanese I`d guess?
Wait did we say it`s alive or not yet?
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Re: chef boyardee chicken alfredo

Post by Badfellow »

Unfortunate to admit, the one-eyed shrimp roll is a sad chapter from American cuisine. The Pillsbury and Betty Crocker cookbooks of the time read like an illustrated list of culinary atrocities and shit straight out of Cthulhu’s lunchbox.

oettinger wrote:
Fri Apr 22, 2022 1:17 pm
It`s not german, and it`s looking at you. Japanese I`d guess?
What is it with you Germans and the frickin’ Japs?
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Re: chef boyardee chicken alfredo

Post by oettinger »

Badfellow wrote:
Sat Apr 23, 2022 12:05 pm
Unfortunate American cuisine
Cheese and grease,

intriguing indeed
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Re: chef boyardee chicken alfredo

Post by scream ale »

oettinger wrote:
Sat Apr 23, 2022 4:25 pm
Badfellow wrote:
Sat Apr 23, 2022 12:05 pm
Unfortunate American cuisine
Cheese and grease,

intriguing indeed
You come from the land of kase, strudel und sausage. Or cheese and grease.

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Re: chef boyardee chicken alfredo

Post by Artful Drunktective »

oettinger wrote:
Sat Apr 23, 2022 4:25 pm
Badfellow wrote:
Sat Apr 23, 2022 12:05 pm
Unfortunate American cuisine
Cheese and grease,
Mmm...cheese and grease. My favorite pizza toppings.
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Re: chef boyardee chicken alfredo

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Artful Drunktective wrote:
Mon Apr 25, 2022 3:06 am
oettinger wrote:
Sat Apr 23, 2022 4:25 pm
Badfellow wrote:
Sat Apr 23, 2022 12:05 pm
Unfortunate American cuisine
Cheese and grease,
Mmm...cheese and grease. My favorite pizza toppings.
Right? He says cheese and grease like it’s a bad thing.
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Re: chef boyardee chicken alfredo

Post by Badfellow »

I believe the great twentieth century philosopher and gastonomer Mayor Wilhelm McCheese said it best…
Mayor McCheese wrote:For it was in the days of old colonial and continental cuisine that the common man might go out unto the woods and forage a bit of mud to thicken the stew, or to render down a fatty woodchuck or choice opossum into enough pizza grease to last through the lean times of winter. These early Americans were not so privileged as their European counterparts who had many centuries of culinary inbreeding to draw upon, and yet they created the cheeseburgers and slutty slices of pizza which would prove the greater weapon in the war of globalization and in the domination of the human spirit.
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Re: chef boyardee chicken alfredo

Post by oettinger »

Hmm, Inbreds should be a name for a bakery
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Re: chef boyardee chicken alfredo

Post by Artful Drunktective »

Badfellow wrote:
Wed Apr 27, 2022 4:30 pm
I believe the great twentieth century philosopher and gastonomer Mayor Wilhelm McCheese said it best…
Mayor McCheese wrote:For it was in the days of old colonial and continental cheeseburgers and slutty slices of pizza which would prove the greater weapon in the war of globalization and in the domination of the human spirit.
Better known as Imperialism Style Cuisine. Don't the Westernized Chinese food establishments have an Imperial Zou's Chicken?
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