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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
Cast Iron Jedi
 
Join Date: Nov 2004
What's for dinner? Here's mine... (Part 2)

What you got?
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Old 05-11-2015, 07:11 PM   #5041
Fire Me Boy! Fire Me Boy! is offline
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Pfft. That ain't chili, it's got beans in it.






J/k. How'd you make it?
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Old 05-11-2015, 07:17 PM   #5042
Mr. Flopnuts Mr. Flopnuts is offline
FINALLY! The wait is over.
 
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Quote:
Originally Posted by Fire Me Boy! View Post
Pfft. That ain't chili, it's got beans in it.






J/k. How'd you make it?
Ground Turkey, ground sirloin, chili beans, kidney beans, Pinto beans, celery, onion, green and yellow peppers, with some chili powder, ground coriander, cumin, and garlic. Couldn't add Cayenne peeper because the wife hates anything spicy. Which sucks for me.
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Old 05-11-2015, 07:18 PM   #5043
Mr. Flopnuts Mr. Flopnuts is offline
FINALLY! The wait is over.
 
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We'll eat it for days. Loaded baked potatoes, burgers, dogs, and of course in a bowl with green onion, cheese, and some crushed up Club crackers.
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Old 05-11-2015, 07:23 PM   #5044
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Mr. Flopnuts View Post
We'll eat it for days. Loaded baked potatoes, burgers, dogs, and of course in a bowl with green onion, cheese, and some crushed up Club crackers.

Chili. Burgers. FTW.
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Old 05-11-2015, 07:24 PM   #5045
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Mr. Flopnuts View Post
Couldn't add Cayenne peeper because the wife hates anything spicy. Which sucks for me.

I have to do the same thing. Sucks.
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Old 05-11-2015, 07:28 PM   #5046
Mr. Flopnuts Mr. Flopnuts is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
I have to do the same thing. Sucks.
Yeah, I add hot sauce to mine but it's not the same. Very pleased with this. I'm admittedly an amateur compared to you guys, so I'm easily pleased. Lol
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Old 05-11-2015, 07:30 PM   #5047
Buehler445 Buehler445 is offline
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Quote:
Originally Posted by sedated View Post
I wish I had gotten some pics but this weekend I threw some flank steak in an oven with some red onion, chipotles in adobo, jalapenos, garlic, lime juice, tad bit of beef broth, and southwest spices. Let that cook at around 200 for about 5 hours then shredded it. Took everything from the pot, liquefied it in the blender and added it back to the meat.

The flavor was great but the texture was disappointing. Chewy. I'm curious if I cooked it too long, not enough, or if flank steak is just too stringy to be tender when shredded. I've had perfect texture on brisket, but that was sliced (against the grain) rather than pulled apart. I'd experiment with it but flank steak costs almost as much as fuggin ribeye these days.
The only way I've ever had decent luck with flank is in the crock pot.
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Old 05-11-2015, 07:31 PM   #5048
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Mr. Flopnuts View Post
Yeah, I add hot sauce to mine but it's not the same. Very pleased with this. I'm admittedly an amateur compared to you guys, so I'm easily pleased. Lol

I love chili, but rarely go all out and make my own. Yeas ago, I bought one of those 2-alarm chili kits - the one where they package all the ingredients separately and you add beef, tomato sauce, and optionally diced tomatoes and beans. I measured all the ingredients and I do that more often than not. Mine is pretty tasty, using better ingredients and homemade chili powder.
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Old 05-11-2015, 10:52 PM   #5049
cdcox cdcox is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Mushy carrots?
No, I roasted them in the oven because the roast was big and there would not be room for them with the potatoes. The carrots would have been mushy if I had PC'd them. The carrots were done but still held their texture. They were actually better this way.

I always brown the roast, then pressure cook it until almost done, open it to add the veggies, then pressure cook for another 10 minutes to cook those.
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Old 05-11-2015, 11:16 PM   #5050
In58men In58men is online now
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Quote:
Originally Posted by Mr. Flopnuts View Post
We'll eat it for days. Loaded baked potatoes, burgers, dogs, and of course in a bowl with green onion, cheese, and some crushed up Club crackers.
True story, growing up we use to mix cheap chili from Save-U-Foods with top ramen noodles.
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Old 05-12-2015, 04:41 AM   #5051
Fire Me Boy! Fire Me Boy! is offline
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Join Date: Nov 2004
Quote:
Originally Posted by cdcox View Post
No, I roasted them in the oven because the roast was big and there would not be room for them with the potatoes. The carrots would have been mushy if I had PC'd them. The carrots were done but still held their texture. They were actually better this way.



I always brown the roast, then pressure cook it until almost done, open it to add the veggies, then pressure cook for another 10 minutes to cook those.

There is no better carrot than a roasted, mushy carrot. :harrumph:
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Old 05-12-2015, 05:47 AM   #5052
DaKCMan AP DaKCMan AP is offline
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Quote:
Originally Posted by Inmem58 View Post
Who here has tried fiddle heads? I follow a ton of chefs on my Instagram and these are becoming very popular on my feed.
Yep - they're tasty. I've had them in salads, especially a beet salad.

Quote:
Originally Posted by Inmem58 View Post
FWIW I'm making the wife shrimp étouffée tonight with scallops. What are you guys making for your significant other/mother.
Not on Mother's Day (cause the fiance isn't a mother), but the night before I made skillet seared honey garlic shrimp with roasted broccoli & cauliflower and an Asian red & green cabbage slaw.
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Old 05-12-2015, 08:01 AM   #5053
sedated sedated is offline
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Quote:
Originally Posted by Buehler445 View Post
The only way I've ever had decent luck with flank is in the crock pot.
How long did you cook it?
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Old 05-12-2015, 10:03 AM   #5054
DaKCMan AP DaKCMan AP is offline
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Quote:
Originally Posted by Buehler445 View Post
The only way I've ever had decent luck with flank is in the crock pot.
Flank steak can be delicious marinated and then grilled to medium-medium rare.
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Old 05-12-2015, 10:21 AM   #5055
GloryDayz GloryDayz is offline
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Quote:
Originally Posted by DaKCMan AP View Post
Flank steak can be delicious marinated and then grilled to medium-medium rare.
I might argue that it's one of the tastiest cuts on a cow. Far too many people think "tender" means quality, and I simple don't agree. If I did, I'd eat hamburger!

So if you have teeth, I think that med-rare seared flank steak, cut across the grain at a 55-60-degree angle, is a winner every time.
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