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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: 57,486
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#15436 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Just wait until you try Sous Vide... |
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Posts: 118,061
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#15437 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 46,001
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#15438 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Here's a video (in case yours can do Sous Vide): |
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Posts: 118,061
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#15439 |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
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Some cooking hacks about peeling the skin/peel off various veggies, herbs, fish, etc.
The shrimp one really works, also the garlic one, as does the lobster tail hack. I've done the peach one with something else. |
Posts: 31,307
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#15440 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Tonight's fish taco iteration is beer battered Alaskan Black Rockfish dressed simply with cabbage, guac slices, cilantro and lime. Corn tortillas to change it up.
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Posts: 34,697
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#15441 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
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Not dinner. When I was very young my Grandpa taught me how to make soft boiled eggs. Wasn't much to teach but it's a great standby breakfast. The trick is to cook the whites but keep the yoke yokey. Add some jalapenos, hot sauce and crumble up some bread and mix it all up. Mm Mm good!
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Posts: 15,268
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#15442 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Alaskan lingcod filet o fish sammy and chips with a crispy boy
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Posts: 34,697
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#15443 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Vailpass's electric pressure cooker chicken enchiladas recipe from DC. Pretty damn good kids loved them. It still a little time intensive but not bad. If I could and kids would still eat I would add more heat. Also needs more tomato sauce and chicken broth than what recipe calls for. The 3 chicken breasts soaks up a lot of the sauce so it was just a bit dry. Maybe a cup and a half chicken broth and 3 instead of 2 8 oz cans tomato sauce
Direct out the oven. ![]() typed with my trusty nose picker using Tapatalk |
Posts: 24,997
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#15444 |
MVP
Join Date: Aug 2017
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Smoked chicken thighs tonight. Butt roast and faux brisket tomorrow
Drinking Bells Oktoberfest Last edited by cooper barrett; 08-15-2020 at 07:35 PM.. |
Posts: 13,669
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#15445 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Sous Vide virgin here. Doing a bone in Ribeye today.
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Posts: 46,001
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#15446 |
Wasted away again...
Join Date: Aug 2000
Location: in Margaritaville
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Crappie filets, breaded with Andy's Red Fish Breading and deep fried. Hush puppies.
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Posts: 51,469
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#15447 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 118,061
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#15448 |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
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Posts: 31,307
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#15449 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
I seared each side for 1 minute in a very hot cast iron after the Sous Vide. However, it didn't taste as good as a steak cooked just in the cast iron. I seasoned the steak before placing in the bag but should I be timing the seasoning differently? Normally I season steaks with salt/pepper and let them sit in the fridge overnight before cooking. |
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Posts: 46,001
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#15450 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
But yes, Sous Vide REALLY helps with timing dinner. Once you know the "out of the water, through the pan, and onto the plate" time, all the other things, including visitors being chatty and late, simply don't matter. Make the sides when you want, the steaks will be ready.... |
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Posts: 118,061
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