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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: 57,469
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#11431 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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I have been pre making breakfast burritos for work the last couple of weeks and they are pretty damn good. Makes seven or more in a 8" tortilla 1/2 pound turkey breakfast sausage cooked until brown Hand full of potatoes O'brien fried and browned crispy 8 eggs scrambled Cook separate then mixed together with shredded colby jack cheese Slap ya mama seasoning and some Mrs Dash Roll in a flour tortilla Wrap in saran wrap and freeze Take one out the day before and put it in the fridge To heat it, wrap in a wet paper towel and cook 20 sec and flip, cook 20 more sec and flip again, then 15 more sec. Add picante sauce and plow. Edit: I warm the flour tortilla up on the stove top burner until the middle starts to bubble, spinning it so no part sits too long and starts to burn, then fill Last edited by Buzz; 03-20-2018 at 07:52 PM.. Reason: . |
Posts: 5,383
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#11432 |
Deep Thoughts
Join Date: Apr 2006
Location: None of your business
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Posts: 163,191
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#11433 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
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Posts: 24,981
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#11434 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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My son like McDonalds breackfast burritos so i buy the jimmy dean precooked sausage crumbles. Its so fast just scramble the eggs with sausage in it. Spoon in the egg and sausage on a flour tortilla throw on some cheese spoon salsa roll and nuke 30 seconds. He tears them up.
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Posts: 24,981
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#11435 | |
MVP
Join Date: May 2001
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Quote:
I think my mistake was not cooking the eggs in the sausage grease. Not using chorizo. Using hash browns deep fried till crispy instead of shoestring fries. And no green sauce. Had red sauce but no green. I am going to give it another shot to see if I can improve and get the flavor I am desiring. |
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Posts: 18,180
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#11436 |
MVP
Join Date: May 2001
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I've tried both the tube chorizo and ground Johnsonville chorizo. And I think the Johnsonville chorizo has better texture and flavor.
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Posts: 18,180
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#11437 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Posts: 24,981
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#11438 | |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
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Posts: 35,840
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#11439 |
Cast Iron Jedi
Join Date: Nov 2004
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Help from the collective. Making pepper steak tonight. Most recipes I've seen use round, but I generally don't like the flavor of round. What would work well here in something that's going to simmer in a sauce for 20-30 minutes? Sirloin? Or maybe skip the simmering meat and use flank or skirt medium rare, mixing into the sauce and pepper at serving time?
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Posts: 35,253
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#11440 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Flat iron is pretty versitile, but I like a good flat iron
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Posts: 24,368
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#11441 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#11442 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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I do the flank/skirt medium rare when I do pepper steak or fajitas. Works well and has great flavor
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Posts: 15,809
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#11443 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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If you can find a good flank around here they charge twice as much than the flat iron. Sometimes almost 3Xs as much
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Posts: 24,368
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#11444 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#11445 |
Cast Iron Jedi
Join Date: Nov 2004
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Flank it is. The yellow pepper I got home was rotten inside, so just red and green.
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Posts: 35,253
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