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07-15-2015, 08:45 AM | |
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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.. |
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09-04-2018, 09:37 PM | #12421 |
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Join Date: Jan 2006
Location: Kansas City, MO
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Wife's parents are coming in on Thursday so I made a lasagna ahead of time tonight, I'll try to remember to get pics when we cook it.
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09-04-2018, 10:37 PM | #12422 |
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Join Date: Aug 2017
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09-06-2018, 04:27 PM | #12423 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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This seems to becoming a trend in sandwiches in general but a horrifying trend in bbq. I dont need a sandwich piles so high with every protein and veggie along with goop and cheese. You try to eat something like that and you need a 3 inch fireline to hose off afterward.
In a bbq joint I hate the trend even more. Give me a meat or combo meat sauce a bun or bread with peppers and a pile of fries to the side. If I want fried popcorn shrimp you can get that at any Golden Corral shovel shop in town. |
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09-06-2018, 07:36 PM | #12424 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
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09-06-2018, 07:38 PM | #12425 |
I'll be back.
Join Date: Nov 2002
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unff
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09-06-2018, 07:42 PM | #12426 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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09-07-2018, 04:59 AM | #12427 |
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09-07-2018, 08:06 AM | #12428 |
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Join Date: Jan 2006
Location: Kansas City, MO
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As promised a picture of the finished lasagna.
Mixture of ground beef and Italian sausage for the meat layer. Ricotta, Italian cheese blend, parsley and eggs for the cheese layer. Just used a store bought sauce this time. Sent from my moto x4 using Tapatalk |
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09-07-2018, 08:13 AM | #12429 |
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Join Date: Aug 2017
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Currently preparing 10 hour oxtail sous vide to be finished with a butter, balsamic, wine glaze. Wild rice, mixed squash, and tomato salad.
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09-07-2018, 08:17 AM | #12430 | |
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Join Date: Aug 2017
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Quote:
That looks ****Ing great. Is ghost pepper in the ingredients? I love a hot spicy lasagna |
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09-07-2018, 08:20 AM | #12431 |
Cast Iron Jedi
Join Date: Nov 2004
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09-07-2018, 10:46 AM | #12432 | |
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Join Date: Aug 2017
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Quote:
When you add some sweet to the hot you get amazing flavors. When you can find sweet/hot Italian sausage it's like flirting with a redhead with a 9.5 on the BSC/hot chart. I would have to say that most pillowbiters don't complain about the Scoville ratings when I cook with ghost peppers until they on the way out. |
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09-07-2018, 10:52 AM | #12433 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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09-07-2018, 12:15 PM | #12434 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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I can handle scotch bonnet and habanero occasionally but that little thai pepper my wife likes in everything just tears me up. Its funny its even lower on the scoville scale. The ghost pepper is double the scoville of a scotch bonnet or habanero so yeah no thanks.
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09-07-2018, 02:36 PM | #12435 | |
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Join Date: Aug 2017
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Quote:
If I was using fresh peppers I would M+P them into a paste and then incorporate into the sauce. The smoky flavor is the draw for me. |
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