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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: 57,432
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#7546 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 45,953
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#7547 |
www.nfl-forecast.com
Join Date: Sep 2000
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Since we are on a hotdog kick I present the Lonewolf Dog:
National Hebrew dogs Sweet Hawaiian buns Red onions Inglehoffer Stoneground Mustard Tennessee Hot Chow-Chow Relish ![]() ![]() |
Posts: 45,556
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#7548 |
Mostly Ignored
Join Date: Jul 2013
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Hahaha...no lent here. In fact, I tried to support my wife's effort of giving up cheese (that was her decision for lent), and I lasted only four days. I wanted a pizza, so I had a pizza.
The beer thing I do pretty much every year in January just to reset and assure myself that I can step away from the beer when I want to do so. I also wanted to lose some pounds at the beginning of this year, so that was part of it as well. I lost a few, but have a lot more to go. |
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#7549 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
****ing n00b. |
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Posts: 45,953
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#7550 |
Mostly Ignored
Join Date: Jul 2013
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Posts: 18,096
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#7551 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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The wife made chili and I cleaned out the leftovers, grilled burger and chicken.
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Posts: 5,383
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#7552 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 117,894
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#7553 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 51,496
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#7554 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Since TimBone has been talking shit and Mod abusing like no one's business, I'll post a dinner picture tonight. I get carbs tonight so I used petite sirloin again, this time with a Teriyaki marinade. Sliced and topped over fried rice and a mix a vegetables.
I'm finally figuring out how to cook a petite sirloin well. It's a cheap cut of meat and thus, not the most forgiving. I'm finding that although this is a lean cut of meat, you can make it quite flavorful. It's nothing like a ribeye, but I can't always eat that much fat. The petite sirloin is becoming a diet favorite of mine. ![]() |
Posts: 45,953
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#7555 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,432
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#7556 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I have a full sized baking steel in the oven. Think it would be overkill to use that instead of the tombstone? |
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Posts: 35,253
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#7557 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 117,894
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#7558 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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Posts: 12,526
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#7559 |
Cast Iron Jedi
Join Date: Nov 2004
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I'm taking a Craftsy class from King Arthur called "Mastering the Art of Pizza." It's really quite interesting.
Today I learned that if you're making dough, there's a formula to figuring out how hot the water should be. It's different if you use a preferment. But you want the dough temp to be 75-78 degrees, so you multiply that by 4, and subtract flour temperature, the poolish temperature, room temperature and friction factor (10 degrees if by hand, roughly 30 if by mixer). So if room temp is 69 and flour is 68, poolish is 75 and you're mixing by hand: water temp = (4x78)-(69+68+75+10); 312-22=90 degrees. Water should be 90 degrees. ![]() |
Posts: 35,253
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#7560 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Finding the cuts that are thicker. Always doing the salt/pepper over night in the fridge like FMB taught me. Buying the cuts that are 1"-1.5" thick. Getting the cast iron hot and adding more oil to the bottom than with other cuts of meat. Not ****ing with it and only turning it once. About 5 minutes per side, rest 5 minutes and good to go.
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