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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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Location: Scott City KS
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..
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Old 03-01-2018, 06:32 PM   #10936
TimBone TimBone is offline
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Quote:
Originally Posted by In58men View Post
I HIGHLY recommend this alfredo sauce. It’s hands down the best I’ve had. You gotta try it.


2 sticks unsalted butter
1 1/2 Cups heavy cream
Salt and white pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
I can definitely try that one. Mine was very similar. One less stick of butter, and replace the Romano cheese with 4 oz of cream cheese. I think the cream cheese helped give it the creamier texture.
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Old 03-01-2018, 06:37 PM   #10937
Easy 6 Easy 6 is offline
pie is never free
 
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That looks absolutely incredible, Tim
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Old 03-01-2018, 06:37 PM   #10938
In58men In58men is offline
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Quote:
Originally Posted by TimBone View Post
I can definitely try that one. Mine was very similar. One less stick of butter, and replace the Romano cheese with 4 oz of cream cheese. I think the cream cheese helped give it the creamier texture.
You won’t be disappointed. Let me know what you think. I’ve had alfredo sauce with cream cheese as well, this one takes the cake for sure.
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Old 03-01-2018, 08:53 PM   #10939
cooper barrett cooper barrett is offline
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Dash of garlic salt?

Do you have a problem with real garlic?






Quote:
Originally Posted by In58men View Post
I HIGHLY recommend this alfredo sauce. It’s hands down the best I’ve had. You gotta try it.


2 sticks unsalted butter
1 1/2 Cups heavy cream
Salt and white pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
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Old 03-01-2018, 10:52 PM   #10940
In58men In58men is offline
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Quote:
Originally Posted by cooper blowhard View Post
Dash of garlic salt?

Do you have a problem with real garlic?

Follow the recipe, you’ll appreciate it.
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Old 03-02-2018, 12:44 AM   #10941
Nickhead Nickhead is online now
EvOlVeD
 
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Location: Blue Mountains, Australia
you know those 'the most visually satisfying videos ever' videos?

well for me, this one is the ultimate food porn compilation, with a great instrumental background.



ima defo gonna do dem pork wib sammiches
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Old 03-02-2018, 01:37 AM   #10942
TimBone TimBone is offline
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Quote:
Originally Posted by cooper blowhard View Post
Dash of garlic salt?

Do you have a problem with real garlic?

Quote:
Originally Posted by In58men View Post
Follow the recipe, you’ll appreciate it.
My recipe had both garlic powder and real garlic in it. Of course, I don't grow my garlic, as I'm sure Cooper does..
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Old 03-02-2018, 01:38 AM   #10943
TimBone TimBone is offline
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Quote:
Originally Posted by Easy 6 View Post
That looks absolutely incredible, Tim
I really appreciate that, man. This thread, and you guys, have really gotten me in the kitchen lately.
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Old 03-02-2018, 05:08 AM   #10944
Fire Me Boy! Fire Me Boy! is offline
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Heh. Cooper Blowhard.
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Old 03-02-2018, 07:38 AM   #10945
GloryDayz GloryDayz is offline
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Location: Diving
Quote:
Originally Posted by TimBone View Post
Still trying to decide what to do with that shoulder steak. For the time being, I took FMB's advice and bought a flat iron steak to make steak fettuccine alfredo. I'm surprised at how well it turned out for my first time making alfredo sauce from scratch.

The sous vide is really turning out to be a spectacular tool. I put the flat iron in the water bath for three hours at 128 degrees, and then seared it over the stove. We don't have a cast iron, so I had to use a regular pan. It turned out great, but I want to still get a cast iron pan.

The wife and kid put broccoli in theirs, but I ate my broccoli separately....didnt want no damn vegetable ruining my delicious Alfredo sauce.



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Old 03-02-2018, 11:09 AM   #10946
cooper barrett cooper barrett is offline
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Quote:
Originally Posted by TimBone View Post
My recipe had both garlic powder and real garlic in it. Of course, I'm a ****ing idiot, so I get mine out of a jar. I don't grow my garlic, as I'm sure Cooper does..


I just do not understand laboring over a Alfredo cheese sauce and putting garlic salt in it vs fresh or roasted garlic. Flour has killed many a cheese sauce.


I have a lady who grows about 20 varieties and does both the summer and the indoor farmer's markets. It is a business in a box type of thing..I don't do grocery store garlic if I can avoid it, way too much chemical fertilizer.

I like Creole, Korean, and Chinese Pink. There is a German pink thats hot like the Korean and is hard to find but worth it.
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Old 03-02-2018, 11:15 AM   #10947
cooper barrett cooper barrett is offline
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Quote:
Originally Posted by TimBone View Post
I really appreciate that, man. This thread, and you guys, have really gotten me in the kitchen lately.
That flat iron and the Alfredo looks good enough that I can almost taste how good it was.
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Old 03-02-2018, 11:15 AM   #10948
Fire Me Boy! Fire Me Boy! is offline
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Join Date: Nov 2004
Quote:
Originally Posted by cooper barrett View Post
I just do not understand laboring over a Alfredo cheese sauce and putting garlic salt in it vs fresh or roasted garlic. Flour has killed many a cheese sauce.


I have a lady who grows about 20 varieties and does both the summer and the indoor farmer's markets. It is a business in a box type of thing..I don't do grocery store garlic if I can avoid it, way too much chemical fertilizer.

I like Creole, Korean, and Chinese Pink. There is a German pink thats hot like the Korean and is hard to find but worth it.
I've got about 70 bulbs of 6 or 7 varieties I planted in the fall. They're about 1 foot tall now. Some Creole, Lorz Italian, Burgundy, Rose Du Lautrec, Labrea Purple... a few others.

Home grown garlic is exponentially better than store.

My local Publix carries this time of year some really nice Italian Red. I pick them up pounds at a time when I don't grow.
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Old 03-02-2018, 11:15 AM   #10949
cooper barrett cooper barrett is offline
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Quote:
Originally Posted by TimBone View Post
I really appreciate that, man. This thread, and you guys, have really gotten me in the kitchen lately.
That flat iron and the Alfredo looks good enough that I can almost taste how good it was.

I am sure there's more good stuff to come.
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Old 03-02-2018, 12:07 PM   #10950
threebag threebag is offline
Snacks Are Under My Apron
 
Join Date: Jan 2006
Location: The Edge
Timbone, we figured we'd start with tempting your palate , but our goal is your asshole

Sincerely

Your Food

Last edited by threebag; 03-02-2018 at 05:32 PM..
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