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Whatcha cooking tomorrow?

TheBigKat

By TheBigKat,
in Carolina Panthers

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Eazy-E Mentor

Eazy-E

Posted
Posted
19 minutes ago, Smithers said:

I’m using provolone (smoked)…my go to

I really like provolone but it doesn’t melt the same. I like to put the cheese on top let it steam for a minute or 2 then chop everything again to really get the cheese melted into every bit. With provolone I’m not able to mix it in the same way since it stays a little more solid as it melts.

Both options are leaps and bounds better than that garbage cheez wiz.

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1usctrojan Proficient

1usctrojan

Posted
Posted
1 hour ago, OldhamA said:

Paella.

Love it.  I now live in a land locked state, don’t know if I trust the sea food here.  Have to find out where to buy good Spanish chorizo and a high grade of saffron.  It takes me a good part of the day to get it all together…the clams, scallops, shrimp, crab and lobster would be very costly down here.  Enjoy.

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