|
07-15-2015, 08:45 AM | |
Supporter
Join Date: Apr 2007
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.. |
Posts: 58,014
|
05-24-2020, 07:16 AM | #15136 | |
Supporter
Join Date: Aug 2000
|
Quote:
3 eggs, spoonful of ricotta, mushroom, bell pepper, onion, baby bello, kalamata olive. A little buffalo mozz, and little sharp cheddar. Cook it up and top with guac. Toast on side to honor Buzz. |
|
Posts: 95,642
|
1 0 |
05-24-2020, 07:19 AM | #15137 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
|
Quote:
I had Mexican from a local place last night. Amazing hot salsa and guacamole sauce on their burrito. |
|
Posts: 46,134
|
1 0 |
05-24-2020, 04:55 PM | #15138 |
Ultrabanned
Join Date: Oct 2007
Location: Northland
|
Sent from my iPhone using Tapatalk |
Posts: 42,703
|
1 0 |
05-24-2020, 08:00 PM | #15139 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
|
|
Posts: 2,447
|
05-24-2020, 08:23 PM | #15140 |
Ultrabanned
Join Date: Oct 2007
Location: Northland
|
|
Posts: 42,703
|
05-24-2020, 09:16 PM | #15141 |
MVP
Join Date: Aug 2017
|
could be brownies
|
Posts: 13,669
|
05-25-2020, 01:27 PM | #15142 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
|
Chopped some leftover pulled pork for poppers
|
Posts: 35,455
|
05-25-2020, 03:35 PM | #15143 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
|
Never thought about putting shredded/pulled meat in a popper. Good idea.
May steal it for a stuffed green/red pepper so I can feed it to the kids |
Posts: 63,171
|
05-25-2020, 03:57 PM | #15144 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
|
Lena’s St Louis style deluxe thin crust with provel cheese
They really make a beautiful, hand topped pie |
Posts: 94,795
|
05-25-2020, 05:52 PM | #15145 |
The 23rd Pillar
Join Date: Sep 2002
|
Someone tell me how to make the best fish taco.
|
Posts: 110,871
|
05-25-2020, 06:47 PM | #15146 |
MVP
Join Date: May 2001
|
Some type of white fish. Usually tilapia is a good and affordable choice. Be careful with an oily fish. Not very desirable. For an example, Catfish is too oily IMO
I prefer blackened with a cajun spice rub. Some prefer battered and fried. But it requires much more work and not healthy. I take some bagged slaw drizzle with fresh lime juice and a couple drops of Valentina Xtra hot sauce to just barely coat the cabbage. Cream based sauce for the tacos is a mixture of sour cream, mayo and milk, with fresh lime juice, garlic & onion powder and chopped cilantro. At that point, that is pretty much a fish taco. You add can whatever you like on it just like you would any other taco. |
Posts: 18,232
|
05-25-2020, 07:08 PM | #15147 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
|
Quote:
|
|
Posts: 94,795
|
05-25-2020, 07:24 PM | #15148 |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: North Phoenix, AZ
|
Cod is what most restaurants typically use. But as noted already, almost any white-fleshed firm fish will do. I've used striper/white bass before with good results.
If I could choose a fish, I'd probably try walleye. Can't think of a better tasting freshwater fish deep-fried; would probably be great as a taco. Trick really is not to over-cook your fish. You want it to be just a hair before done when you pull it out of the fryer or off the grill. Think medium-rare almost medium. |
Posts: 32,699
|
05-25-2020, 07:34 PM | #15149 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
|
Joe's Minskys pizza. The first one we called was sold out, I think they skimped on the meat trying to make it go further.
Sent from my Pixel 3 using Tapatalk |
Posts: 2,447
|
05-25-2020, 07:44 PM | #15150 |
MVP
Join Date: May 2001
|
|
Posts: 18,232
|
|
|