Mexican Farm Pizza

The camera couldn't capture all the flavor.

So I will tell you about it.

This pizza was a conglomerate of flavors. We thought that there were so many it might be gross, but we were wrong. It wasn't gross. It was more like making out with Mayor McCheese® except it was more delicious and less traumatic.

While picking out ingredients in the store Chris got the sudden tasty inspiration from going the Cordon Bleu route to the pizza route. Thats when our flavor round-up began. After we got pillows of course. A good pillow is always a good idea after a big meal.

THE RAW VERSION

After an extensive beating, we smashed the dough down flat.

It was only the size of a dime to begin with, the chicken was also raw.

Too bad our punches produced so much friction it cooked the chicken.

I was really looking forward to using a pan for a change.

We decided on mexican cheese, green chili pieces, olives and pepperoni. Oh and we got chicken and roasted garlic alfredo sauce.

This was a hot steaming pile of awesome. No words can really describe the tastiness, but it was tasty. The pizza crust wasn't cooperating so we beat it into submission with a series of karate kicks and punches. Don't worry, we were sanitary about it. Our kicks and punches moved so fast germs didn't have a chance to attach to us. In fact, we sanitized the air in between our fists and feet and the pizza crust.

I have Chuck Norris on speed dial to help in situations like these, but he would have round housed the dough so hard we'd have a bunch of wheat seeds -- what would we do with that? Eat a seed? We're not herbivores, greater predators eat animals like that. We wouldn't be able to accept the fate of an herbivore. We would eat the greater predators. And we did. I'm pretty sure pepperoni is Italian for Sabertooth Tiger.

The oven wasn't working, so we rubbed the pan until it went to temperature: a blistering 425 degrees. We should have gone higher, but Chris' apartment doesn't allow open flame. So we were required to vacate the premises for a period of time, until they cooled the building off with the Air Conditioning.

Here is the pizza after we were allowed back in:

It was the best Pizza either of us had ever tasted.

I would highly recommend this pizza to everyone within eyeshot of this. It was awesome. The only difficult thing to do was make the dough a circle. I dont know how they do it, but it was exhausting. Maybe we'll try baking it in a circle -- halfway -- and burn some cheese on, then put ingredients on to bake it the rest of the way for the second half. There are awesome possibilities.

The Steakle Creek Subito

SILVER MINE vs TACO BELL: who's better?

Why can't we just put our petty quarreling aside for a moment and just be friends? Anyway, with that aside, aside -- here's what I did.

I took the beauty and majesty of the Silver Mine Sub: Cripple Creek (Grilled Chicken Breast, Bacon, Provolone, Lettuce, Tomato, Ranch) and the Taco Bell Gordita Supreme (Warm, pillowy flatbread filled with seasoned steak, sour cream, shredded lettuce, a blend of three REAL cheeses [as opposed to the fake kind, i guess] – cheddar, pepper jack, and mozzarella – and diced tomatoes.) and I melded them in a Heavenly ballet suited for only the greatest of food connoisseurs. I was enough to make a grown man cry, and I did. It was beautiful.


A meal fit FOR TITANS! That is, because once you were finished, you felt like you were going to explode. It was surprisingly filling. The cripple creek and it's very crippling effect on hunger, is always very filling by itself. Then you add the delicious nacho-ness of the nacho cheese stake Gordita and you have yourself a feeling that somehow equates to post-Thanksgiving grubbery. That is to not be confused with rubbery, which is what happens when you try to eat a display sandwich from Silvermine.

I also tried this delectable sandwich with some of the hot sauce given to me as the Marine sitting behind me told war stories to impress the girl that he was with. They sounded more like stories i'd have from Scout Camp except with more words like "shooting" and "the" and "smart" -- as opposed to most Scout Camp stories that leave those words out. Especially the word "the" you can't tell a good Camp story with that word muckin' it all up.


Anyway, back to this meal of mammoth proportions!!

Yes fire sauce wrapper. This IS going to end with me eating you...

In fact, I almost didnt keep that cowering fire sauce wrappers delightful insight. I could hardly muscle down the second half of the cripple creek. Almost like that commercial where the guy gets kicked in the face by his chicken wing. Yeeeeess... it was pretty much the same.

So there I was, the sandwich kicking me in the face. I actually thought -- I SAID THOUGHT -- about saving the rest for leftovers. This meal was that monumental! It surprised me how filling it was after the first half of the sandwich. It was undeniably messy, I mean afterwords my fingers smelled like tacos and ranch. Which i am guessing is how Mexican ranches smell. What a delicious ranch to visit, as it were. Anyway, not surprising is how well the ranch and lettuce went together. I think there is some girly food with those ingredients. Anyway, what I loved most was the taste of the nacho cheese and the provolone, this was only amplified like a The Who concert when I tasted the chicken and the steak.

Even with that orchestra of flavor playing sweet hymns of love-a-byes as they went down my gullet, i still felt there was something missing. This is why i tried the hot sauce. It added, but it wasn't entirely what i was expecting. So if any of you have an idea, it'd be appreciated.

The best part about this meal is you can eat healthy and eat like crap at the same time!

Chili con Baconator

First, we started off by putting a croissant around a Hot Dog. We were going to just use triangles of dough, but we decided instead of pigs in a blanket, we'd do pigs in a comforter. This (we decided) would make our stomachs more "comforter."

While baking the comforted pigs, we got the bacon ready. They were diced into tiny little, magical bacon squares.

A small portion of the bacon grease was drained into the chili pot. This, we thought, would create a time warp of pork-on-pork deliciousness. Yes, we ALMOST traveled back in time.

While our pigs baked at a comfortable temperature, we prepared

the chili. We put some garlic powder in the chili and stirred it up with the bacon grease that we previously put in the pot.

We found that this created a non-kosher smorgasbord, that tantalized our taste-buds and tickled our senses. While we traveled through the space-time-continuum of flavor, we experienced a new found love for pork and chili.

Once everything was

cooked, baked, and fried to perfection, it was time to start packing all the flavor into one greatsy (great + tasty= greatsy) meal.

We added some sharp cheddar and some sour cream. This made this tasty treat practically irresistible.

What the oven gave birth to was this delicious plate-filling and belly satisfying awesomeness! I'd say that this is definitely a worth-while dinner-time entree.

Co-Authored by: Chris

The Meat Monster

New contributor:

Chris Bagwell

This four patty monstrosity is heart attack waiting to happen, forged in the deepest of the pits of the Mcdonald's dining room. This terrifying burger is made from one Mcdouble and one double quarter pounder, with cheese.

As far as food goes this is nothing short of towering the 2 smaller are put on either side of the two the of the larger patties to create a cradle of meat, for meat. If you are looking for flavor you can find it hiding in between the top and bottom buns of this burger. The best part is it doubles all the toppings most importantly the pickles, ramping up the pickely awesomeness from 2 thinly sliced classic dill chips up to 4!

"that's too many!" screams a small child sitting behind me.

All in all, this is one of the biggest and greatest things I have ever eaten. I recommend this to all who are looking for both a challenge and a tasty kickshaw (Yeah, it's a real word. Look it up.) that you try this. It is probably the closest thing to pure beef flavor that you will find, anywhere, especially Mcdonald's!

Wendy's Value Meal Mix-up!

Wendy's

This tasty delight was surprisingly hard to handle. It is made by ordering a 5 peice chicken nugget and a double stack. You can ask them for the sweet and sour sauce, if you like sweet and sour sauce. That is what i used in this demonstration.

I had two nuggets on the top of the double stack. This added a unique flavor, but it's hard to control the bun after every bite. Things fall out and this is why i said that it is "hard to handle." I'll have to find a more desirable way to keep everything in one spot.

The tastes went pretty well together. The chicken went well with the sweet and sour (if you like sweet and sour that is, if you like another sauce, use it) and the fries added a crunch. The burger patties added a satisfying secondary texture to work through. The flavors were very good. I really enjoyed this creation.

This one has a chicken sandwich and a junior bacon cheeseburger with it. I wasn't paying attention to how i was setting it up and ended up with two top buns.

I kept the top bun of the chicken sandwich to maximize the mayonnaise, but if you don't like mayonnaise, then you can just take the lettuce and the chicken patty.

I found this delectable a meld of farm animals to be quite tasty. The Holy Grail of all meats: Bacon, and the best part of a pig. The gritty, greasy, satisfying taste of cow: Beef; and the lean universal taste of chicken! It was a rural sensation of delightful tastes that really had me wanting to shed a man-tear for the deliciousness of all those animals between two buns.

The only trouble I had with it was the darn double top buns. Vital, tasty pieces kept sliding out and off to the side. It's not recommended to do the double-top buns. Plus, that's more carbs, which can be bad for you own buns. I learned that from Scott Pilgrim Vs The World. Try and find a way to have the normal top and bottom buns, and it will be fantastic!

Burger Taco

TACO

BURGER

Dare the two meet? Can they combine together to form one delicious treat?

INDEED THEY CAN!!!

This little delight has a very nice crunch from the taco shell and soft side tone from the bun. The two kinds of hamburger, the patties and the taco meat, make a nice contrast and make this a tasty treat. A little bit of "Fire" sauce would help by giving a little kick, but the ketchup from the burger was actually a nice bit of tomato-y goodness for this munchy morsel.

This is definitely a must eat.

Steak-French Fry Grilled Stuft Burrito

What do you get if you mix one of Taco Bell's best burritos with America's favorite french fry?

What about a concoction that looks like this?!

This "little" delight was gooood. The fries were a pleasant, golden brightness that added to this lovely burrito. The fries did add a bit of starchiness to the end of the bite which was nice, but if you don't like starch it's a little heavy. Also, toward the end they got a little soggy from the ingredients in the burrito, but they did pick up the flavors around them which was a plus. Near the end of the burrito, the fries did get happy with some pico de galo in the burrito, which was fry heavenly bliss. These are fries, err...., burrito, OR BOTH, taken to a higher level!