Feb 13, 2008 #1 ronbeaux50 Head Chef Joined Nov 11, 2007 Messages 1,559 Location Louisiana I'm glad to be back. My pool doesn't shock me anymore(long story) so now it's time to cook! Chops: Had tators cooked in a skillet, then baked, then flipped onto a plate with provolone cheese melted in. Then tonight it was shicken; Gonna be a good weekend.
I'm glad to be back. My pool doesn't shock me anymore(long story) so now it's time to cook! Chops: Had tators cooked in a skillet, then baked, then flipped onto a plate with provolone cheese melted in. Then tonight it was shicken; Gonna be a good weekend.
Feb 13, 2008 #2 Tannehill Kid Head Chef Joined Nov 4, 2007 Messages 1,812 Location Winnfield LA Oh man all this food porn turning me on. LOL love that squash Eat it any way it can be fixed.
Feb 14, 2008 #3 J john a Executive Chef Joined Jan 20, 2006 Messages 3,432 Location Daytona Beach, FL Good looking grub Ron, nice job.