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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: 57,454
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#1801 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Posts: 24,973
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#1802 | |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Quote:
Looks good, I didn't expect that from the first pic. Here's mine and who says you cant fry an egg in cast iron... |
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Posts: 5,383
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#1803 |
Shit
Join Date: Jun 2008
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Posts: 55,715
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#1804 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Had to brag about last nights dinner... went to Chicago for the Accept concert - AWESOME, a packed house at the Arcada - but before that we stopped at Portillos, world famous for their Italian roast beef sammich
All the tv guys like Bourdain, Fieri etc have went there to pay homage... and let me tell you that sammich is without question the single best sammich I've ever had, just incredible Had mine dipped and added the giardiniera, unreal, absolutely perfect... if you ever get the chance, you're remiss to pass it up There are two apiece in Arizona and California, the rest are up in Chicagoland Dont miss it |
Posts: 93,258
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#1805 |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Pork shoulder butt was on sale locally. Smoked it on Friday. Pulled pork sammiches on Friday, pork tacos Saturday lunch, pork nachos Saturday dinner, and pork tacos again for today's lunch. Not bad for a $10 piece of meat.
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Posts: 10,495
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#1806 |
Cast Iron Jedi
Join Date: Nov 2004
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Found chicken leg/thigh quarters on sale yesterday for $.67/lb. Added an equal amount of wings and made a shitload of pressure cooker chicken stock. Took a while since I had to do it in two batches, but I'm set for a while. Homemade is so good.
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Posts: 35,253
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#1807 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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I hot smoked a salmon side yesterday. Forgot to take pics before I vacuum sealed it for storage.
Also, did sous vide burgers last night again. Soooo good. |
Posts: 12,526
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#1808 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1809 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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Posts: 12,526
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#1810 |
Cast Iron Jedi
Join Date: Nov 2004
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For those Italian sausage lovers, this is a really nice starting point. Did this over the weekend for my pan pizza and really liked it.
http://www.food.com/recipe/seasoning...sausage-178446 |
Posts: 35,253
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#1811 | |
Consuming CP souls
Join Date: Oct 2005
Location: U.S.A.
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Posts: 69,936
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#1812 |
Deep Thoughts
Join Date: Apr 2006
Location: None of your business
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I made chicken meatballs, with mushroom gravy ( with lots of mushrooms, some bay leaf, garlic and thyme) over mashed potatoes served with peas and carrots. No pic. Ran out of time.
Recipes courtesy of Diners, Drive-Ins and Dives from a diner called "Hey Meatball" in Toronto. Have made this before three times. It is really good. Called for chicken thighs, thyme, pinch of nutmeg, garlic, a dash of cream and bread crumbs. I used 3/4 or 2/3rds thighs and add some white meat and also use white pepper and a dash of onion granules. I did not add all that olive oil at the end. Mushroom gravy is awesome. http://www.foodnetwork.com/videos/wi...r-0202612.html |
Posts: 163,125
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#1813 | |
MVP
Join Date: Oct 2006
Location: West of the Equator
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Quote:
By definition it's a broth, but it works in so many recipes. |
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Posts: 13,680
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#1814 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Do you keep the fat? I keep it and fry eggs. |
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Posts: 35,253
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#1815 |
MVP
Join Date: Oct 2006
Location: West of the Equator
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I don't keep the fat. I fry eggs in butter/oil. I don't get a lot of fat in the leftover liquid (I think it coats to the veggies).
Last edited by Stewie; 03-07-2016 at 03:26 PM.. |
Posts: 13,680
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