I guess at least it is creative.
My mom still refers to a "Hot beef commercial" as "Shit on a shingle"
Wait... You guys are criticising toad in the hole (which is just sausages in batter) and you eat this monstrosity
It originated in the US Army, so I don't think most people eat it. It is cheap and calorie dense.
I still don't know what Hot Beef Commercial is. Google doesn't give me any results.
what the fuck is that thing.
Chipped beef on toast aka shit on a shingle.what the fuck is that thing.
It tastes better than it looks, but I'm not the biggest fan either. I have to be in the mood for it. It's like southern sausage and gravy, but with chipped beef instead of sausage.
I still don't know what Hot Beef Commercial is. Google doesn't give me any results.
Wait... You guys are criticising toad in the hole (which is just sausages in batter) and you eat this monstrosity
It takes a braver man than I to Google the phrase "Hot Beef Commercial."
Wait... You guys are criticising toad in the hole (which is just sausages in batter) and you eat this monstrosity
lets end this right now
Spotted Dicks not too bad with custard, never had the tinned one though.
This however insults several continents cooking.
Canned spotted dick's pretty good. I made it with honey on top. I also like canned chili. It's just like canned soup. Quick and cheap, not a gourmet feast.
Isnt that chilli the one that comes with really over cooked spaghetti in and no actual chillies?
but I'd give it a shot if someone vouched for it.
http://finance.yahoo.com/news/11-amazing-facts-about-the-mcdonald-s-mcrib-170212930.html
3. The McRib is a product of "restructured meat technology."
Rene Arend came up with the idea and design of the McRib, but it's a professor from the University of Nebraska named Richard Mandigo who developed the "restructured meat product" that the McRib is actually made of.
According to an article from Chicago magazine, which cites a 1995 article by Mandigo, "restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape in this case, a fake slab of ribs.
Which is right and proper. I'll give most foods a go if they aren't moving.
I'm sure [everyone] wonders why [southerners] try to make everything into a [casserole]...
Isnt that chilli the one that comes with really over cooked spaghetti in and no actual chillies?
y'know what really makes me sad? The complete lack of salt on McD fries. They used to be soooooooooooooo fucking good when they were blasted with salt as soon as they left the fryer.
I think you are thinking of hot dog chili. I'll give you that one. It's nasty but so good.
I think those are different chillies. The Hotdog chilli tends to be a bit runnier, while the spaghetti type--(part of Chilli 5-way? I think?) tends to be meatier. Honestly, I think that "chili" is just ground beef with some cumin.
The hotdog chilli is tastier to me....of course it helps to have a nitrite-injected blood red hotdog under it. ....yum. Shame, don't really see the red hotdogs that often these days
I strongly suspect McRib meat is NOT "ground pork", but rather more of a "pink-slime" concoction that was derived by chemists in a lab; inedible save for some ammonia treatment.