Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[SparkyRU12]

And here I am sittin over here stahvin!!!

 

[Mañ'O'Green]

And here I am sittin over here stahvin!!!

You have no idea how many times I got the serious munchies because of viewing this thread while all vaped up

 

[Dr.Bubbles]

Hahahaha.

Doood....those pork sammies on H.O.T.T., look magnificent BTW. Is that a Carolina style mop? I had homemade pork sammiches last night with some RyBz...took a chunk and shaved it off the bone, and it was the perfect amount to make a pair of dumplins for me and the sidecar.

Stupid good.

 

[Mañ'O'Green]

Hahahaha.

Doood....those pork sammies on H.O.T.T., look magnificent BTW. Is that a Carolina style mop? I had homemade pork sammiches last night with some RyBz...took a chunk and shaved it off the bone, and it was the perfect amount to make a pair of dumplins for me and the sidecar.

Stupid good.

Yes a classic pulled pork samich. Homemade sourdough rolls (with the waste from the SF Starter) Pulled pork, creamy coleslaw. My wife made a Korean style BBQ sauce. It was amazing.

After rubbing with salt, pepper, garlic powder, and a little oregano browning in some bacon fat in the dutch oven it was slow cooked @225°F for 14 hours. I have three frozen packages for future meals.

 

[Dr.Bubbles]

With the homemade sourdough rolls even, nice...I need a "roll pan" in my life. I stole King Arthur's brioche roll recipe, and they look pretty simple by K.A. standards...I even grabbed some Red Star yeast packets, but I don't have a proper vessel to bake them in yet.

Y'all know what a sammich whore I am, I'll be unstoppable with my own homemade brioche buns. Might have to whip up my own mayonnaise after that and launch into outer space. Hell, maybe I'll just become a farmer, and make my own tasty animals, milk and eggs. Now THATS how you make a sammich/take over the world.

 

[SparkyRU12]

Didn’t mess around when I asked for a Roast beef with the works!!! They thru the kitchen at it!!!
and I’m STAHVIN!!!

 

[Dr.Bubbles]

Didn’t mess around when I asked for a Roast beef with the works!!! They thru the kitchen at it!!!
and I’m STAHVIN!!!

View attachment 1077728

As a self appointed doctor and sammich aficianado, that looks like good eats. A sammie is only as good as it's weakest link, and that is poppin fresh. I love the generic wax paper...you just don't see that too much anymore in the world of corporate gains.

I have been told that the "submarine/grinder/hoagie/torpedo/bomber" sammich can trace it's lineage to Rochester, or more specifically a little local hidden gem called Amiel's....which just so happens to be about 80m east of Anchor Bar in Buffalo where the Buffalo Chicken Wing calls home.

This place has arguably the bestest roastie beefy I've ever gulleted...at least the way they prepare their signature sammich. They roast it in house in a big convection oven, and slice it warm or cold onto a scale. They have this thing called the beef-a-miel and beef-a-cheddar, which you just have to get a double (8oz) with the warm beef...basically what Arby's made their name with, but 10x better. Arby's is good too. I love a Beef n Cheddar Mid with curly fries, but the Amiel's version literally takes it point for point. They bake their own bread in house, including onion rolls. They have a sweet red sauce similar to Red Ranch which is also house made, and then there's the beef...this shit is almost white. It looks more like turkey, but it melts like butter and it's ridiculously well seasoned. Quite a unique beef experience.

Every person that I've turned on has been just blown away, and more times than not will buy a 2nd sammich "for later" but they get into it in the car...lol. If you're EVER in Rochester NY, try this sammich from Amiel's and a Garbage Plate from Nick Tahoe Hots. Rochester on a plate.

 

[SparkyRU12]

Definitely if make it back to that part of York state again I will look it up. But for now Nicks in Beverly does a damn good job on the three way mid rare RB sammich!


Well said

 

[Dr.Bubbles]

Hell yeah...number ONE rule of making sammiches is to match the bread to the sammich. And I go so far as to toast my rolls twice, once on the flat top and then the bottom half goes in the oven real quick for a 5 min roast. I fucking HATE soggy bread, especially on a big sammich that might have a little leftovers.

One tip that I can share is to rest your sammich upside down...keep the juice from destroying the bottom, it works wonders. That looks great though.

I used to live on the other side of the city, and there was this ridiculous place called Tubby's, that was inside of a Shell gas station. You would not know it was there unless you went in. The person who concieved this must have gone to culinary school but had no place to open a real restaurant. It was HILLARIOUS, because their food was incredible. They had lobster bisque and 16oz Prime Rib, creme brulee...all sorts of crazy shit...IN A FUCKING GAS STATION!! They had this killer lunch special called "Tubby's Box Lunch"...it was like $6 or so, and you got this sammy called Tubby Prime Rib dip, along with a big bag of chips from the gas station, a bomber homemade cookie of your choice, and a can of Coke. It was ridiculously good. I must have grabbed it a dozen times. Then I moved. Went there one more time, and then next time I went it was gone. Cool little place. I did try the bisque, which I have had from 10 different places and it was firmly in 2nd place behind Flaherty's...which is known for their $10 lobster bisque. Super cool little joint though, you had to take it to go was the only issue...and nobody knew they existed. I won't ever forget that place. Have you tried the King's place that guy was talking about? You're making me hangry.

 

[Mañ'O'Green]

@Dr.Bubbles I had "Crayfish Bisque" at Spago's in L.A. I licked the bowl it was so good. My wife almost fainted but I did not waste a drop! They moved to Beverly Hills and jacked the prices way up.