The Culinary Arts Thread

#64,826
#64,826
hmanvolfan said:
Oh I saw it and consider my version to be the redneck version cause that’s the way i’ve always heard they were constructed. 🤪 I’m simmahd down now.
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I made them once at my restaurant here in ft. Myers and the Northerners asked me "what kinda of redneck chit is this", so at that moment they became redneck smores.
 
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#64,828
#64,828
hmanvolfan said:
Sounds tasty though, will have to construct some for evaluation purposes. 😎
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My mom made them one time during an ice storm when I was maybe 10 or 11. Made them in the fireplace. Me, my dad and my brother believe this was something she came up with. One of those things. Someone else may have come up with them, but pretty sure my mom didn't know. She made them often after that.

Anyway, they good.
 
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#64,829
#64,829
Behr said:
My mom made them one time during an ice storm when I was maybe 10 or 11. Made them in the fireplace. Me, my dad and my brother believe this was something she came up with. One of those things. Someone else may have come up with them, but pretty sure my mom didn't know. She made them often after that.

Anyway, they good.
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Is that cheddar or Murican or ?
 
#64,834
#64,834
GordonC said:
it don't matter and NGAFT but only thang I remember is there's a disagreement about some nuts in therruh and weather or not you use fresh tuna or if it's packed in oil or water
don't think I ever bought the packed in oil kind

@82_VOL_83 but if you use mayo on anything, Kraft ain't rite. Yore doing it wrong.
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Kraft is the bomb dignity and GVG says that's the only Mayo we can get.
 
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