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I didn't get a chance to watch the video when you first posted it, and almost forgot about this. I'm glad it wasn't what I thought it was going to be.

Huge bowl of protein ice cream 245 calories 21 protein 41 carbs 3 fat

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18 minutes ago, saevel25 said:

I’m not sure where in Ohio they sell a polish boy.

Parma?

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1 hour ago, nevets88 said:

Accurate? Or not?

m6lQxkO.png

Florida is dead-solid perfect.  Cuban is the bomb, though a good Media Noche is good as well.  I associate the Chik-fil-A Chicken Sandwich with Georgia, but I can see the Pimento makes sense.

I lived in Alabama for roughly a decade, and I've never had a sandwich like the one listed. 

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1 hour ago, Carl3 said:

Parma?

I googled it and it's up in Cleveland. 

I really can't think of any other iconic sandwich just known to a place in Ohio. There are a few restaurants with their won creations, but the Polish Boy looks to be more widespread in Cleveland at least. 

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3 hours ago, nevets88 said:

Accurate? Or not?

m6lQxkO.png

Now that I'm looking at this again, not only am I bothered by the fact that Taylor Ham, egg, and cheese is not the NJ sandwich, but the Italian sub pictured is lame. Salami and ham, but where's the gabagool? How can you have an Italian sub without gabagool? This is like the Quick Check version of an Italian sub. Actually, it's worse, because I just checked, and Quick Check at least puts pepperoni on theirs in lieu of capicola.

Tony Soprano is rolling in his grave right now. Whoever made this has never been to NJ.

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5 hours ago, nevets88 said:

Accurate? Or not?

m6lQxkO.png

Connecticut is accurate. Hot lobster roll >> cold lobster roll, and anyone who disagrees can fight me. 

Can also vouch for Delaware. I love a bobbie. 

Massachusetts gets the fluffernutter, which was invented there and I think is the state sandwich. But it's not like people eat them constantly. Growing up I was always under the assumption that people ate them everywhere, which I guess isn't true?

Can't say I really associate the fried clam sandwich with Rhode Island over the other coastal New England states. 

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Eat red meat more rarely, but every now and then I have to go buy a steak and some fresh bread. Could probably live with this diet, probably not very long but happy. 😅

 

20200409_201625.jpg

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Fluffernutter is the state sandwich, but they are assembling it wrong. Peanut butter goes on both sides with Fluff in the middle.

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A quiet day at home so a little time for cooking.  
 

Lasagna, with garlic bread and marinara, accompanied by a nice Chianti.  :-)
 

 

73620E50-7C45-4C06-9957-A4B9E09A3386.jpeg

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  • 2 months later...
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I finally bought an Instant Pot and the air fryer lid. Anyone with recipe recommendations other than the obvious ones? Have already done Chicken and rice and beef stew for IP and fries/fish/wings/brussel sprouts for the AF.

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4 hours ago, nevets88 said:

I finally bought an Instant Pot and the air fryer lid. Anyone with recipe recommendations other than the obvious ones? Have already done Chicken and rice and beef stew for IP and fries/fish/wings/brussel sprouts for the AF.

Luau Pork:

Rub Black Hawaiian lava salt to generously cover the pork butt.

Lay strips of bacon across the top to cover the pork.

2 Tbsp liquid smoke

1 tblsp olive oil

1/2 cup of water or beef stock.

Cook 15min/lb.

———————-

The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.

The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!

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13 hours ago, Vinsk said:

Luau Pork:

Rub Black Hawaiian lava salt to generously cover the pork butt.

Lay strips of bacon across the top to cover the pork.

2 Tbsp liquid smoke

1 tblsp olive oil

1/2 cup of water or beef stock.

Cook 15min/lb.

———————-

The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.

The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!

Thanks! Will have to go buy some liquid smoke.

Pressure_Cooking_Today_Kalua_Pork_9417@0

Smokey tender, juicy shredded pork served over rice is a Hawaiian luau favorite. I've transformed a popular slow cooker recipe requiring a 16 hour...

 

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6 minutes ago, nevets88 said:

Thanks! Will have to go buy some liquid smoke.

Pressure_Cooking_Today_Kalua_Pork_9417@0

Smokey tender, juicy shredded pork served over rice is a Hawaiian luau favorite. I've transformed a popular slow cooker recipe requiring a 16 hour...

 

Some other recipes for Kalua Pork require banana leaves, and cooking cabbage with it all is even better.  This recipe is pretty close to the one I used:

0S9A6871.jpg

This Instant Pot Kalua Pork, ready in only 1 hour, makes it so much easier to have a Hawaiian feast, complete with a simple macaroni salad and rice!

I don't see Liquid Smoke in that one, but it definitely adds flavor.

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23 minutes ago, DaveP043 said:

Some other recipes for Kalua Pork require banana leaves, and cooking cabbage with it all is even better.  This recipe is pretty close to the one I used:

0S9A6871.jpg

This Instant Pot Kalua Pork, ready in only 1 hour, makes it so much easier to have a Hawaiian feast, complete with a simple macaroni salad and rice!

I don't see Liquid Smoke in that one, but it definitely adds flavor.

Yup. Banana leaves add a depth of flavor to the pork. That’s how my ex makes it. We tried it once without them and it’s just not the same.

IIRC, @Vinsk and I had this discussion earlier in the thread.

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2 hours ago, nevets88 said:

Thanks! Will have to go buy some liquid smoke.

Pressure_Cooking_Today_Kalua_Pork_9417@0

Smokey tender, juicy shredded pork served over rice is a Hawaiian luau favorite. I've transformed a popular slow cooker recipe requiring a 16 hour...

 

 

16 hours ago, Vinsk said:

Luau Pork:

Rub Black Hawaiian lava salt to generously cover the pork butt.

Lay strips of bacon across the top to cover the pork.

2 Tbsp liquid smoke

1 tblsp olive oil

1/2 cup of water or beef stock.

Cook 15min/lb.

———————-

The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.

The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!

If you want to take it one step further, wrap the whole set up above in banana leaves. It adds just a hint of that flavor making it closer to Kalua Pork. I did this for my 60th birthday in March. It was the bomb.

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