Never heard of it. Checked out the recipe. Looks good, like a deconstructed cordon bleu.Merchant Seaman wrote: ↑Fri Sep 10, 2021 8:30 amhttps://www.favfamilyrecipes.com/malibu-chicken/Dear Booze wrote: ↑Fri Sep 10, 2021 7:43 amThis reminded me of the Malibu Chicken that Sizzler used to have. Fuck, Sizzler was terrible. But, fuck, that chicken was the best!
Now I'm going to have to figure out how to make it at home.
Oh Sammich glory, and where to find 'em
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- Artful Drunktective
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Re: Oh Sammich glory, and where to find 'em
Okole maluna!
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Re: Oh Sammich glory, and where to find 'em
Usually I go for fried chicken sammies, but this one chain -54th Street Bar & Grill- had a "Chicken Avocado" sammy that was one of my go-to's and it actually wasn't breaded. I think the avocado won me over. It consisted of grilled chicken, smashed avocado, smoked bacon, Monterey jack, arugula, tomato, and avocado ranch and I have to say...if it's grilled chicken...cheese is a fkin must!Patchez wrote: ↑Fri Sep 10, 2021 1:00 pmSpicy cheese like jalapeno or habanero are great on breaded chicken sammies. Grilled chicken depending on marinate can be good aged cheddar for roasted herb style while italian or balsamic dressings lend themselves toward a good asagio.
Swiss or Jarlsburg go with any chicken sammie.
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Re: Oh Sammich glory, and where to find 'em
Yes, yes he is and no one else does either but damn, it sounds awesome nonetheless.
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Re: Oh Sammich glory, and where to find 'em
That sounds awesome. Bleu cheese seems to be a popular choice. I've never had this but Chili's has a Chicky Chicky Bleu Sandwich - crispy chicken, lettuce, tomato, red onion, avocado, bacon, bleu cheese crumbles, bleu cheese dressing on a brioche bun. Looks insane.benitobeast69 wrote: ↑Fri Sep 10, 2021 2:55 pmi love a fried chicken sandwich with a good blue like Stilton and some hot peppers on top. like a broken down buffalo and blue cheese lolPatchez wrote: ↑Fri Sep 10, 2021 1:00 pmSpicy cheese like jalapeno or habanero are great on breaded chicken sammies. Grilled chicken depending on marinate can be good aged cheddar for roasted herb style while italian or balsamic dressings lend themselves toward a good asagio.
Swiss or Jarlsburg go with any chicken sammie.
https://www.chilis.com/menu/sandwiches/ ... u-sandwich
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Re: Oh Sammich glory, and where to find 'em
as much as i enjoy it in some dishes or on its own....i kind feel the avocado has joined the club of over used burger ingredients..along with mac an cheese and pulled pork.Artful Drunktective wrote: ↑Sat Sep 11, 2021 12:43 amThat sounds awesome. Bleu cheese seems to be a popular choice. I've never had this but Chili's has a Chicky Chicky Bleu Sandwich - crispy chicken, lettuce, tomato, red onion, avocado, bacon, bleu cheese crumbles, bleu cheese dressing on a brioche bun. Looks insane.benitobeast69 wrote: ↑Fri Sep 10, 2021 2:55 pmi love a fried chicken sandwich with a good blue like Stilton and some hot peppers on top. like a broken down buffalo and blue cheese lolPatchez wrote: ↑Fri Sep 10, 2021 1:00 pmSpicy cheese like jalapeno or habanero are great on breaded chicken sammies. Grilled chicken depending on marinate can be good aged cheddar for roasted herb style while italian or balsamic dressings lend themselves toward a good asagio.
Swiss or Jarlsburg go with any chicken sammie.
https://www.chilis.com/menu/sandwiches/ ... u-sandwich
this burger still look very very very very good though....how much better does blue cheese crumbles sound as well compared to a slice of blue cheese. i automatically assume i'm getting some real cheese.
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- Artful Drunktective
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Re: Oh Sammich glory, and where to find 'em
I agree that on this particular sandwich, the avocado is not necessary as there is already a lot going on. I bet it gets totally lost in there. But I disagree about avos in general, as I tend to go for sandwiches that have them. 100% agree though on the mac n' cheese and pulled pork. No way.benitobeast69 wrote: ↑Sat Sep 11, 2021 6:41 amas much as i enjoy it in some dishes or on its own....i kind feel the avocado has joined the club of over used burger ingredients..along with mac an cheese and pulled pork.
Another thing I'm noticing appearing more and more on sandwiches in 'murrica - primarily burgers - is pimento cheese. Never tried it though so no opinion yet.
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- benitobeast69
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Re: Oh Sammich glory, and where to find 'em
I hadn't heard of it but just did a quick google...sounds ok. sounds a bit like an uncooked queso though. hah I feel like sticking the whole tub in your smoker for a half hour or so would improve it.Artful Drunktective wrote: ↑Sat Sep 11, 2021 7:29 amI agree that on this particular sandwich, the avocado is not necessary as there is already a lot going on. I bet it gets totally lost in there. But I disagree about avos in general, as I tend to go for sandwiches that have them. 100% agree though on the mac n' cheese and pulled pork. No way.benitobeast69 wrote: ↑Sat Sep 11, 2021 6:41 amas much as i enjoy it in some dishes or on its own....i kind feel the avocado has joined the club of over used burger ingredients..along with mac an cheese and pulled pork.
Another thing I'm noticing appearing more and more on sandwiches in 'murrica - primarily burgers - is pimento cheese. Never tried it though so no opinion yet.
I bet you'd love this AD...my new fave cheese atm...it's like Gorgonzola but with mixed in hot peppers...actually packs more of a punch than i was expecting. really good!!
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Re: Oh Sammich glory, and where to find 'em
Any cheese named after Satan is good in my book.
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Re: Oh Sammich glory, and where to find 'em
Sizzler, eh? It was like two parts Ponderosa and one part public school cafeteria with a dash of Stuart Anderson Cattle Company thrown in as an afterthought. Yes, Sizzler was known for it’s gristly cuts of beef as well as their all-you-can-stuff-in-your-face salad bar. In fact, Sizzler was amongst the first chain of restaurants to install a sneeze guard on their salad bars. Apparently there was a lot of sneezing back in the 80s due to widespread cocaine use.Dear Booze wrote: ↑Fri Sep 10, 2021 7:43 amThis reminded me of the Malibu Chicken that Sizzler used to have. Fuck, Sizzler was terrible. But, fuck, that chicken was the best!
Malibu Chicken sounds like the kind of sandwich a coke fiend would order along with a Bartles & Jaymes Fuzzy Navel wine cooler.
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Re: Oh Sammich glory, and where to find 'em
Yep. You nailed it. The chain was founded in 1958 as Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is still composed of more than 270 locations throughout the U.S. Most of Sizzler's U.S. locations are in the West, Florida, and other area where cocaine use is still prevalent.Badfellow wrote: ↑Sat Sep 11, 2021 3:12 pmSizzler, eh? It was like two parts Ponderosa and one part public school cafeteria with a dash of Stuart Anderson Cattle Company thrown in as an afterthought. Yes, Sizzler was known for it’s gristly cuts of beef as well as their all-you-can-stuff-in-your-face salad bar. In fact, Sizzler was amongst the first chain of restaurants to install a sneeze guard on their salad bars. Apparently there was a lot of sneezing back in the 80s due to widespread cocaine use.Dear Booze wrote: ↑Fri Sep 10, 2021 7:43 amThis reminded me of the Malibu Chicken that Sizzler used to have. Fuck, Sizzler was terrible. But, fuck, that chicken was the best!
Malibu Chicken sounds like the kind of sandwich a coke fiend would order along with a Bartles & Jaymes Fuzzy Navel wine cooler.
In the late 1970s and early 1980s, Sizzler promoted steak and combination steak dinners with an optional salad bar. The restaurant wanted to give customers the feel of a full-service restaurant at a price slightly more than a fast food chain. To control costs, many restaurants had in-house meat cutters that would cut steaks, grind beef, and sell cocaine. This led the company to extend their business model to include Sneezler restaurants, which became famous for their "all you can snort Sunday special" program.
Into the early to mid 1980s, competition appeared: Ponderosa Steakhouse and Go Go Powder, Bonanza Steak and Blowhouse, and The Hole Bar and Snort Stop.
Sizzler filed for Chapter 11 bankruptcy in 1996 ("to escape costly leases due to receding level of cocaine use."), and closed over 130 of its locations. The company reemerged from Chapter 11 in 1997. During the late 1990s, new management lowered the quality of food, increased prices and began selling crack. Sizzler began an image makeover circa 2002. A new restaurant concept was created, featuring a lighter and more open dining room, nude waitresses, and free handjobs. The changes were accompanied by a new menu. In an effort to return to its roots, Sizzler emphasized cocaine, crack, heroin, PCP, and an assortment of pills.
Sizzler was sold to De'Shaun "The Mongoose" Jones, LLC, a South Central Los Angeles-based investment firm, in 2005.
Sizzler has launched its "SS" food truck to expand sales and test market new dishes in Germany and select locations in Austria.
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Re: Oh Sammich glory, and where to find 'em
Blow, steak, coacaine, beef, naked chicks, sizzlefied meats, booger sugar, dead animal on a clean plate, hand jobs...how did this not conquer the planet?
Seriously though I never knew Sizzler was a real place. I only heard the name in movies and on TV shows. Then again I'm not from out west or Florida and I've always avoided cocaine.
Seriously though I never knew Sizzler was a real place. I only heard the name in movies and on TV shows. Then again I'm not from out west or Florida and I've always avoided cocaine.
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Re: Oh Sammich glory, and where to find 'em
I like going to Sizzler right after doing a line and hitting the open seas on my Lund.
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Re: Oh Sammich glory, and where to find 'em
In the 70's and 80's there were a string of joints around the Bay Area called Sirloin & Brew, slightly better quality meats than Sizzler, salad bar and free soup (with meal) but the best part was unlimited beer or sangria with your meal.
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Re: Oh Sammich glory, and where to find 'em
Yes, I remember that chain. It was called The Shizzler and was a Compton-themed steakhouse specializing in everything being battered and deep fried in Jheri Curl oil. Shizzler restaurants offered a fantastic value to hungry-ass mo’fuckas with it’s coupon discounts and family feed bucket specials. Although it is fair to say that the quality of the food suffered due to the predominantly felon/drug addicted staff as well as the sheer amount of money being laundered through the tills of the restaurant itself.Dear Booze wrote: ↑Sat Sep 11, 2021 5:31 pmSizzler was sold to De'Shaun "The Mongoose" Jones, LLC, a South Central Los Angeles-based investment firm, in 2005.
The Shizzler closed it’s doors forever in August of 2008 when all 120 franchise locations simultaneously burst into flame.
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