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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: 57,834
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04-14-2018, 10:57 PM | #11776 |
Mostly Ignored
Join Date: Jul 2013
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Easy, you've gotta get the picture posting thing figured out.
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Posts: 18,096
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04-15-2018, 02:55 AM | #11777 |
In Search of a Life
Join Date: Mar 2006
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Anyone have a good recipe for a good flavor buffalo sauce, that's light on the heat?
My wife isn't very tolerant of hot, but wants good wings to eat when we draft some brokedick Tight End on draft week TIA! |
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04-15-2018, 06:11 AM | #11778 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Posts: 2,447
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04-15-2018, 07:10 AM | #11779 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
https://www.foodnetwork.com/recipes/...recipe-1916984 |
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Posts: 119,074
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04-15-2018, 07:10 AM | #11780 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
It’s probably the scallops you’re using. Most frozen scallops are “wet” scallops, meaning they’ve been soaked in sodium tripolyphosphate to retain moisture. The result is scallops with a weird taste and sopping wet, nearly impossible to sear. If you have a decent fish market near you, you should be able to get fresh, dry scallops. Then it’s just a matter of getting your pan really hot with a little oil, sear for 90 seconds to 2 minutes, flip, add some butter and baste for another 60-90 seconds. |
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1 0 |
04-15-2018, 07:15 AM | #11781 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Wife hooked me up with some homemade lemon bars this weekend. Probably my favorite sweet treat.
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Posts: 35,357
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04-15-2018, 07:15 AM | #11782 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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04-15-2018, 07:16 AM | #11783 |
Consuming CP souls
Join Date: Oct 2005
Location: U.S.A.
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Go with Gooey butter, Fireboy.
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Posts: 71,273
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04-15-2018, 07:49 AM | #11784 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
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This and what glory posted. You gotta have that pan smoking hot to cook quickly each side. The lower the heat, the longer it takes, and they result in a rubbery texture.
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04-15-2018, 10:11 AM | #11785 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Posts: 94,519
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04-15-2018, 10:13 AM | #11786 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
Bottle of Franks + one stick of melted butter Last edited by Easy 6; 04-15-2018 at 10:31 AM.. Reason: wing sauce |
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Posts: 94,519
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04-15-2018, 10:28 AM | #11787 |
Cast Iron Jedi
Join Date: Nov 2004
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Doing crab cakes for lunch or dinner today. Picked up some fresh lump meat while I was at the fish market for the scallops yesterday.
And I may have to go out and get a lemon bar box. |
Posts: 35,253
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04-15-2018, 10:31 AM | #11788 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,834
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04-15-2018, 10:35 AM | #11789 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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04-15-2018, 10:42 AM | #11790 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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I asked the wife about her lemon bar recipe and she just said it's a variation of Anne Thornton's recipe. I'm a bit of a citrus candy/dessert fanatic and these hit the spot for me every time.
https://www.foodnetwork.com/recipes/...recipe-1924150 |
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