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07-15-2015, 08:45 AM | |
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: 57,704
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01-01-2016, 08:08 PM | #1096 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Posts: 185,893
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01-01-2016, 08:18 PM | #1097 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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01-01-2016, 08:39 PM | #1098 | |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Quote:
Again, my thanks for all your advice. It was and is appreciated. |
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Posts: 185,893
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01-01-2016, 09:46 PM | #1099 |
Supporter
Join Date: Aug 2000
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Posts: 95,642
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01-01-2016, 10:52 PM | #1100 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Im going to make this for snacking over the weekend during the games. has anyone had its good stuff Maynard. Engineer brought this into the office Thursday along with bagel bites, bugles and tostitos dippers. I could not stop eating this crack especially on the bugles. I asked him to email me his wife's recipe. And got this evening thought I would share. I tried to copy and paste just the recipe but its protected. One thing I think I will do different is fry up some bacon and crush into the dip.
http://www.spendwithpennies.com/jalapeo-popper-dip/ |
Posts: 25,126
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01-02-2016, 12:11 AM | #1101 | |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Quote:
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01-02-2016, 12:16 AM | #1102 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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01-02-2016, 12:26 AM | #1103 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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01-02-2016, 12:33 AM | #1104 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Posts: 163,937
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01-02-2016, 12:36 AM | #1105 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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01-02-2016, 05:19 AM | #1106 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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01-02-2016, 06:15 AM | #1107 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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01-02-2016, 12:46 PM | #1108 |
MVP
Join Date: Nov 2001
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Does anybody want to buy a pizza monkey? Donger has one on his back that he might sell. It only weighs 800 pounds.
Dinny |
Posts: 5,050
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01-02-2016, 02:11 PM | #1109 |
MVP
Join Date: Nov 2001
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Here's how I make a reuben pizza on sourdough rye.
It's gonna take me forever to type this. I'll try to make it understandable. I make the dough in a bread machine. I got the sourdough starter and crock set from King Arthur flour. I use a great big humongous cast iron skillet. I make and grind my own corned beef. I use rump or round roasts for ground corned beef. I use the words " I use" a lot. I use Alton Brown's corned beef brine recipe. I get the food grade potassium nitrate at Penn Herb website. I got an awesome meat grinder at Grizzly in Springfield. I make sure that the water in the dough recipe is 75-85 degrees using a quick read thermometer. When the dough cycle begins, I use a small spatula to make sure all ingredients get mixed up in the bread machine right away. A salad spinner will help get the moisture out the kraut. (I'm guessing, I don't have one) I let it drain in a strainer thingy for a while. I use mustard instead of 1000 islands dressing. Y'all can use either or both or whatever you want to, if you want. I leave the cheese off for all but the last ~10 minutes of baking, on accounta I like my cheese not brown, stringy and gooey. That's all the words I can think of to hunt and peck. 4 oz. water 75-85 degrees 4 tbsp. veg. oil 1 cup sourdough starter 2 cups all purpose flour 1 cup rye flour 1 tsp. raw sugar 1 tsp. kosher salt 1.5 teaspoons, give or take caraway seeds 1/2 (heapin') tsp. active dry (not bread machine) yeast dough setting get busy in there with your little spatch lard the pan warm the cast iron so you don't burn yourself press the dough out and up the sides of the skillet (you can let it rise for 15-20, but I don't) make a groovy spirograph design on the crust with the mustard cover mustard with drained kraut cover kraut with all the half-browned corned beef you can stand(it finishes cooking in the pie) highest setting on oven until I think it's damn good and ready for cheese a couple pounds of grated baby swiss cheese 10 more minutes Stuff my face 'til I can't see. Dinny |
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01-02-2016, 03:37 PM | #1110 |
Cast Iron Jedi
Join Date: Nov 2004
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Lunch.
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