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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,018
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#10246 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#10247 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Posts: 24,066
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#10248 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#10249 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,389
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#10250 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Posts: 24,664
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#10251 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Down and dirty cheeseburger tonight
Little over a quarter pound with grilled onion, bacon and swiss on grilled white bread with fries |
Posts: 92,240
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#10252 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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A salad.
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Posts: 116,389
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#10253 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Sloppy Joe (homemade)
Hand cut fries (well done) Mac and Cheese (homemade) Ice Cold Coca Cola (glass bottle) |
Posts: 24,066
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#10254 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Anyone have a strong duck game? I have a few breast I picked up this morning.
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Posts: 24,066
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#10255 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,438
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#10256 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,438
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#10257 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
Also squeezed some Sriracha on it that night, it was excellent |
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Posts: 92,240
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#10258 | |
MVP
Join Date: Aug 2017
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Quote:
Get FMB's advice on Sous Vide if you have one. I also like it sauted and roasted. Something like this: Brine, but not more than a few hours, as you wish. rinse, pat dry. Season with Sea salt, Pepper, or any seasoning you choose. I used "moose dust" (My own hot and spicy) or Emeril's in a very heavy, oven safe, saute/ fry pan heat olive oil until smoke appears, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and immediately place the pan in a 400 degree oven. Roast the breast(s Better in pairs) for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Temp again is 135. Slice on the diagonal and serve with. |
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Posts: 13,669
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#10259 | |
MVP
Join Date: Aug 2017
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Quote:
Although I would make sauce from drippings by adding butter, red wine and quality balsamic (Herbs of you got em,), cook it down to proper consistency. I almost forgot, serve with these and toast! ![]() Last edited by cooper barrett; 12-01-2017 at 10:38 PM.. |
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#10260 | |
Baba Ganoush
Join Date: Jan 2012
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Quote:
Of course I’d vouch for the sous vide way, but wasn’t sure if he owned one. |
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Posts: 29,438
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