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07-15-2015, 08:45 AM | |
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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.. |
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09-26-2020, 04:52 PM | #15586 |
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I’m a sucker for corn in soup. As long as it’s drained. If the fool didn’t drain it the soup probably sucks anyway. Nonetheless, I’m a corn guy.
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09-26-2020, 05:11 PM | #15587 | |
pie is never free
Join Date: Sep 2006
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Quote:
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09-26-2020, 05:16 PM | #15588 |
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0 1 |
09-27-2020, 07:28 AM | #15589 |
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Location: Northland
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Breakfast of champions.
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2 1 |
09-27-2020, 09:00 AM | #15590 |
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09-27-2020, 04:28 PM | #15591 |
Ultrabanned
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Location: Northland
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3 1 |
09-27-2020, 05:07 PM | #15592 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Smoked short ribs over pasta. Béchamel sauce made from the smoked short rib liquid (beef broth, red wine, **** ton of garlic).
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09-27-2020, 05:09 PM | #15593 |
Champs!
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Location: Kansas City
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09-27-2020, 05:12 PM | #15594 |
pie is never free
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10-02-2020, 04:47 PM | #15595 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Every great while I'm wow'd by a slice of pizza. Today's is that day.
Smoked provolone, 'nduja, and bay leaf whipped ricotta What is 'nduja you ask (I had to)? Quote:
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10-02-2020, 04:55 PM | #15596 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Having reubens and steak fries tonight
Seeded rye Sauerkraut Thousand Island Deli swiss The 2.5 pound brisket is cooking as we speak Never fails to satisfy |
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10-02-2020, 05:05 PM | #15597 | |
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Quote:
I first heard it on Sorted, and it seems like it's just a Brit slang alternative spelling, but I've not had it to compare. My understanding is that it's 'spreadable' because it's not piped into casing, but jarred instead. But I was wondering if it's spiced similarly. |
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10-02-2020, 05:21 PM | #15598 |
pie is never free
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10-02-2020, 05:22 PM | #15599 | |
Suupraa Geniuuusss
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10-02-2020, 05:24 PM | #15600 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Quote:
Based on my limited exposure to andouille, this felt more Italian in its natural blend into a pizza sauce to me. Like a meat sauce without anything granular to differentiate it from a pizza sauce. This could also be this place's particular iteration of it as well (recently opened). So maybe more Italian spiced, less smoky than andouille? Pure uneducated guess on my part though. |
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