Porridge ?
Haha, mud slides. Bailey’s, vodka, ice, and chocolate…I think.
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Add Cream of Wheat
Tried my hand at a potato-crusted frittata yesterday. Spinach, sun-dried tomatoes, and mozzarella. Side of bacon, because why not.
Potato slices were a bit too thick so they didn’t crunch up as much as I’d hoped, even in the cast iron.
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I would still say it looks pretty yummy
Yeah, would eat.
@Voxel you have competition
Chris is one of the kings of cast iron. Great skill and creativity.
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Have you seen @Brant_Drake s stuff? Food Porn Thread - #1121 by Brant_Drake
Or @FatKidfromFL? Food Porn Thread - #422 by FatKidfromFL
If there’s a competitions, we’re going to need divisions.
And yes, @Chris_Colucci s meals looked really tasty. I would have happily responded with something in kind if only for the fun in having a to-and-fro but I have no creativity to bring to bear at the moment. So, guess I lose 
Not for nothing, but I just learned that cast-iron pizzas were a thing. Shall be experimenting in the near future. Only problem is, my 12-inch pan will only realistically make (maybe) two servings at a time. Bummer.
Dude, as long as people eat, everyone wins. No competition here.
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I wanna be the bro split division
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I was shopping for some groceries and stumbled across that fish. It looked too good for me to leave it there. Gonna be tonight’s dinner. I’ve never cooked fresh fish so I guess it’s time to learn now.
The other thing, I don’t really know the name of, as it varies regionally even here. It’s basically lamb guts. Super tasty. Gonna be tomorrow’s lunch. Why have chicken breast when there’s something with the same macros but lots more nutrients and taste?
Pretty sure we call that tripe over here. At least, that’s what the dog food packet says.
That fish does look good though, what’s the plan? Roast it whole or fillet it?
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We have trippa in Italy, but it’s not quite the same as what’s in the picture. I think it’s either a different animal or different parts of the gut. What I have is called lampredotto but I can’t really come up with an English term as the Italian word itself comes from some dialect and I have no idea what it actually means etymologically.
I’m in a bit of a conundrum. Filleting it is a bit of a risk as I’ve never done it before, but it’d probably taste better than roasted if I can pull it off. I’ll look for a guide and decide when I come back from the gym.
Haha, I’ll take that to mean that it doesn’t look too inviting to you. I assure you it’s freaking delicious though.
Perfect! I’m glad somebody else said it.
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I find it interesting that people will happily eat animals’ muscles (which are an organ) but refuse to eat any other organ, dismissing it as “disgusting.”
I have no problem with eating liver or heart. I have cooked tripe for menudo, I don’t like the smell or the taste.
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Means there’ll be more left for me!
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Wikipedia/google say lampredotta is tripe (cows guts). I’m not saying it’s right, but it’s more likely to be right than me. My comment about dog food was mostly because tripe is almost exclusively used for dog food in the UK.
Filleting isn’t too difficult unless you want it to look good. That being said, I’d probably roast it. It would be far less wasteful with my filleting skills, and probably more flavourful cooking it on the bone.