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Guilty Pleasure

rtt121rtt121 Posts: 653
edited February 2014 in EggHead Forum
Childhood treat...

image
Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  

Comments

  • How is it on the Egg?
    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
  • EggcelsiorEggcelsior Posts: 13,986
    I haven't had something like that in years. French bread pizza or I little ones like yours. I think it was Red Baron.
  • HibbyHibby Posts: 605
    Stouffers French bread pizza - yumm
    I cook. I eat. I repeat. Thornville, Ohio
  • BotchBotch Posts: 6,196
    Totino's and bar peanuts got me through my last two years of SDSU.
     
    I want to try them again, like I want to try Differential Equations again.  
    ^#(^
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Ahhh, Diffy Q, the nightmares still haunt me...

    Glad I taught AP Stat rather than Calc.


    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
  • Sea2SkiSea2Ski Posts: 2,630
    Ellio's pizza - brings immediate memories of my "make your own dinner" when I was young and on the swimteam while my parents were at work. I would come home from the township pool which was across the street, fix the Ellio's about 3:30, then head back for the swim meet at 4:30.
    <br>
    <br>
    My other guilty pleasure was an onion, mustard, pan seared spam on fresh white bread. Every time it snowed when I was young mom would make that for me. Now that I am older, if it snows on a Saturday, I make the same lunch. Snow on a Saturday = Spam lunch.  I admit it - I love it, and will always have a can or two in the pantry.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • City Chicken like Mom used to make. Never heard of it? Alternating cubes of pork and veal on small scewers, breaded and pan fried. I love the irony that its called chicken. Boy, does that take me home!
    Flint, Michigan
  • Funny, had french bread pizza a couple of days ago, never thought about pics. Remember @Griffin doing some a year or so ago and his crust was a touch overdone if i remember correctly. Did in the egg at 400ºF dome, indirect and put the pizza in on a cold stone. Took about 10-12 minutes for the cheese to melt and the crust was just crunchy, not charred. 
    Will try again for sure. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • tkleagertkleager Posts: 539
    Still love a good old Totino's.  Pick them up on sale and have them when I get home from baseball in the summer and football on Friday's in the fall.  On the Egg...haven't tried, but midnight is a little late for me to fire the egg for a pizza.
    No Name City, just between Scottsbluff and Mitchell, NE   Crown!  More Crown!
    Egg: 1 Large with 18" BGE CI Grid, Plate Setter, Lg V-Rack
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  • EggcelsiorEggcelsior Posts: 13,986
    Tombstone pizza was another favorite. My dad used to get this 3/10 special or something to that effect so we'd have that when they were on sale about 1/month.
  • tkleager said:
    Still love a good old Totino's.  Pick them up on sale and have them when I get home from baseball in the summer and football on Friday's in the fall.  On the Egg...haven't tried, but midnight is a little late for me to fire the egg for a pizza.

     

    Oh yea, Totinos. Man, I'm not entirely sure what kind of opiates they put in their crust, but DEFINITELY a guilty pleasure..oh that and good old fashioned Corn Dogs with yellow mustard.

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • henapplehenapple Posts: 15,983
    Pizza bites...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Mine are those little Goldfish crackers.  I think I could eat a whole bag in one sitting.
  • GATABITESGATABITES Posts: 1,257
    edited February 2014
    This is what I grew up on: image

    As a picky eating teenager, these were a lifesaver for me when my mom would cook a meal without my pallet in mind. I cant stand them now. They taste horrible. I think I ate too many as a kid. 

    I do eat red barons pizza. 
    XL BGE 
    Joe JR 
    Baltimore, MD
  • Has anyone ever done a Red Baron pizza on the Egg? Or any other frozen type? I've also eyed those in the refrigerated area of the store - premade in the deli. Not as good as from scratch but convenient if they are any good.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • NDGNDG Posts: 1,552
    Totino's Party Pizza - thats right!  The crust was flaky, almost like a pastry or something, but addictive.  

    Side Note: I never understood how it is cheaper to make meat (pepperoni in this case) out of three different animals?
    Columbus, Ohio
  • EggcelsiorEggcelsior Posts: 13,986
    edited February 2014
    NDG said:
    Totino's Party Pizza - thats right!  The crust was flaky, almost like a pastry or something, but addictive.  

    Side Note: I never understood how it is cheaper to make meat (pepperoni in this case) out of three different animals?
    Take the crappiest parts of each animal and "Voila", Pepperoni!(or insert cheap meat blend here)
  • WeberWhoWeberWho Posts: 6,243
    Mac & Cheese topped with applesauce. Don't ask. Really can't tell you why but doesn't seem right without the applesauce. Started when I was a kid.
  • rtt121rtt121 Posts: 653

    WeberWho? said:
    Mac & Cheese topped with applesauce. Don't ask. Really can't tell you why but doesn't seem right without the applesauce. Started when I was a kid.
    Sounds like me and my A1 sauce soaked broccoli... 

    Don't worry..  it doesn't go on steak.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • WeberWho? said:
    Mac & Cheese topped with applesauce. Don't ask. Really can't tell you why but doesn't seem right without the applesauce. Started when I was a kid.
    I have an Aunt that eats orange Jello topped with Miracle Whip.  Gross.
  • EggcelsiorEggcelsior Posts: 13,986
    WeberWho? said:
    Mac & Cheese topped with applesauce. Don't ask. Really can't tell you why but doesn't seem right without the applesauce. Started when I was a kid.
    I guess that is like apple pie with cheddar on top...
  • rtt121rtt121 Posts: 653

    WeberWho? said:
    Mac & Cheese topped with applesauce. Don't ask. Really can't tell you why but doesn't seem right without the applesauce. Started when I was a kid.
    I guess that is like apple pie with cheddar on top...
    Except its flipped.. like the way you should eat a Junior Bacon Cheeseburger.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • NDGNDG Posts: 1,552
    My dad always made Fried Bologna growing up - awesome.  Melted american cheese, pickle relish,  and ketchup between white bread.
    Columbus, Ohio
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