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**Buehler445** · 07-15-2015, 08:45 AM

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

scho63 · 11-04-2018, 12:48 AM

I ordered a Prime Rib sandwich at the Village Tavern here in Scottsdale and was expecting a shaved bunch of meat like every other French Dip sandwich I've eaten in my life. Instead much to my pleasant surprise I got a giant hunk of 1"-1 1/2" piece of prime rib cooked medium on a giant roll. Holy shit was it great! I chose the freshly shaved horseradish rather than the creamy mayo and horseradish sauce and chose Haricot Verts (french green beans) cooked in butter and crunchy as my side.

It was paradise!

Should have taken a photo

Pablo · 11-04-2018, 10:22 AM

Crockpot Sunday for me here as usual. Got a Sicilian Chicken Soup cooking away. Just something random my wife saw online, we'll see how it turns out.

Chicken breasts, chicken broth, carrots, celery, onion, garlic, potatoes, bell pepper, diced tomatoes, italian parsely, italian seasoning, bay leaf, crushed red pepper, olive oil, salt and pepper. Throw some ditalini pasta in at the end and top with parmesan.

I'm guessing it will taste just fine.

Pablo · 11-04-2018, 10:22 AM

Oh and whipped up a batch of Alton Brown's guacamole for the game as well. It's the only guacamole recipe you'll ever need.

https://www.foodnetwork.com/recipes/...recipe-1940609

**Fire Me Boy!** · 11-04-2018, 12:00 PM

Nachos. Meat, salsa, beans, cheese.

Abba-Dabba · 11-04-2018, 05:49 PM

Red Baron Pizza.

my wife's idea of of cooking.

**Easy 6** · 11-04-2018, 06:15 PM

Quote:

Originally Posted by RubberSponge

Red Baron Pizza.

my wife's idea of of cooking.

RB crust isnt too shabby for frozen, especially if you throw a little oil on it

Abba-Dabba · 11-04-2018, 09:12 PM

Quote:

Originally Posted by Easy 6

RB crust isnt too shabby for frozen, especially if you throw a little oil on it

I powered through it. For a couple bucks you can't expect a masterpiece.

threebag · 11-05-2018, 03:36 PM

These are awesome

cooper barrett · 11-05-2018, 05:01 PM

Jacks thin crust

BucEyedPea · 11-06-2018, 06:21 AM

Okay, I need some help.

Never had this happen but I saw this large chicken breast at Sprouts, though I wasn't there to get chicken. It weighed 1.3 lbs. I have never had my chicken come out rubbery and this was was really rubbery. I spit it out. It was barely chewable.

I baked it with stuffing. Again, never ever wound up with a rubbery chicken. I have overcooked one in the past but it never had a texture like rubber.

I went to a forum where you can talk with real chefs where another woman had the same problem but not as bad. Advice was stay away from the larger breasts, or it was cheap chicken and that chicken has changed. This was called Farm Fresh for Sprouts with no added enhancements, injected solutions and was minimally processed.

So you meat experts tell me what caused it.

KCUnited · 11-06-2018, 06:45 AM

I started noticing an unpleasant rubber/sponge/gummy texture in the chicken breasts I was getting from the store a few years ago. It didn't matter how I cooked them, even sous vide to ideal internal temp and I would still wind up with that weird texture. I read about something called "woody breasts" in chickens grown too large for breast meat as a potential cause. I started buying organic chicken breasts or smaller whole chickens and they don't seem to have that issue.

**Fire Me Boy!** · 11-06-2018, 08:07 AM

Best I could suggest was the size was due to the age of the chicken. And older chickens are just tougher.

tooge · 11-06-2018, 08:26 AM

Quote:

Originally Posted by Easy 6

Thats an INCREDIBLY dark and rich looking sauce, whats the trick?

I know I already PM'd you, but the trick is to reduce the gravy and then add a browning sauce to it. A little goes a long way. Browning sauce is a super concentrated sauce.

tooge · 11-06-2018, 08:30 AM

Quote:

Originally Posted by Buzz

Lasagna and a side salad, sauced up the lasagna, I don't care for it dry.

Got a meatloaf resting in the fridge to slice for tomorrow. having that with mashed potatoes, brown gravy and green beans.

Also made my breakfast burritos for the week. I got my cooking done today so I could relax tomorrow.

Sent from my LGLS775 using Tapatalk

Good planning! that looks good BTW

tooge · 11-06-2018, 08:30 AM

Quote:

Originally Posted by Buzz

Lasagna and a side salad, sauced up the lasagna, I don't care for it dry.

Got a meatloaf resting in the fridge to slice for tomorrow. having that with mashed potatoes, brown gravy and green beans.

Also made my breakfast burritos for the week. I got my cooking done today so I could relax tomorrow.

Sent from my LGLS775 using Tapatalk

Also, I see you managed to get some toast on the salad. NICE!

07-15-2015, 08:45 AM
Buehler445 Supporter Buehler445's Avatar Join Date: Apr 2007 Location: Scott City KS	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: 56,788

11-04-2018, 12:48 AM	#12616
scho63 Politically Incorrect scho63's Avatar Join Date: Feb 2009 Location: Scottsdale, AZ	I ordered a Prime Rib sandwich at the Village Tavern here in Scottsdale and was expecting a shaved bunch of meat like every other French Dip sandwich I've eaten in my life. Instead much to my pleasant surprise I got a giant hunk of 1"-1 1/2" piece of prime rib cooked medium on a giant roll. Holy shit was it great! I chose the freshly shaved horseradish rather than the creamy mayo and horseradish sauce and chose Haricot Verts (french green beans) cooked in butter and crunchy as my side. It was paradise! Should have taken a photo
Posts: 50,510

11-04-2018, 10:22 AM	#12617
Pablo Ultrabanned Pablo's Avatar Join Date: Oct 2007 Location: KCMO	Crockpot Sunday for me here as usual. Got a Sicilian Chicken Soup cooking away. Just something random my wife saw online, we'll see how it turns out. Chicken breasts, chicken broth, carrots, celery, onion, garlic, potatoes, bell pepper, diced tomatoes, italian parsely, italian seasoning, bay leaf, crushed red pepper, olive oil, salt and pepper. Throw some ditalini pasta in at the end and top with parmesan. I'm guessing it will taste just fine.
Posts: 40,309

11-04-2018, 10:22 AM	#12618
Pablo Ultrabanned Pablo's Avatar Join Date: Oct 2007 Location: KCMO	Oh and whipped up a batch of Alton Brown's guacamole for the game as well. It's the only guacamole recipe you'll ever need. https://www.foodnetwork.com/recipes/...recipe-1940609
Posts: 40,309

11-04-2018, 12:00 PM	#12619
Fire Me Boy! Cast Iron Jedi Fire Me Boy!'s Avatar Join Date: Nov 2004	Nachos. Meat, salsa, beans, cheese.
Posts: 35,253

11-04-2018, 05:49 PM	#12620
Abba-Dabba MVP Abba-Dabba's Avatar Join Date: May 2001	Red Baron Pizza. my wife's idea of of cooking.
Posts: 18,144

11-05-2018, 03:36 PM	#12623
threebag Snacks Are Under My Apron threebag's Avatar Join Date: Jan 2006 Location: The Edge	These are awesome
Posts: 23,865

11-05-2018, 05:01 PM	#12624
cooper barrett MVP cooper barrett's Avatar Join Date: Aug 2017	Jacks thin crust
Posts: 13,669

11-06-2018, 06:21 AM	#12625
BucEyedPea Gimme My Berries Back! BucEyedPea's Avatar Join Date: Apr 2006 Location: None of your business	Okay, I need some help. Never had this happen but I saw this large chicken breast at Sprouts, though I wasn't there to get chicken. It weighed 1.3 lbs. I have never had my chicken come out rubbery and this was was really rubbery. I spit it out. It was barely chewable. I baked it with stuffing. Again, never ever wound up with a rubbery chicken. I have overcooked one in the past but it never had a texture like rubber. I went to a forum where you can talk with real chefs where another woman had the same problem but not as bad. Advice was stay away from the larger breasts, or it was cheap chicken and that chicken has changed. This was called Farm Fresh for Sprouts with no added enhancements, injected solutions and was minimally processed. So you meat experts tell me what caused it.
Posts: 161,824

11-06-2018, 06:45 AM	#12626
KCUnited Cheat Death KCUnited's Avatar Join Date: Nov 2007 Location: Land of Drincoln	I started noticing an unpleasant rubber/sponge/gummy texture in the chicken breasts I was getting from the store a few years ago. It didn't matter how I cooked them, even sous vide to ideal internal temp and I would still wind up with that weird texture. I read about something called "woody breasts" in chickens grown too large for breast meat as a potential cause. I started buying organic chicken breasts or smaller whole chickens and they don't seem to have that issue.
Posts: 33,925

11-06-2018, 08:07 AM	#12627
Fire Me Boy! Cast Iron Jedi Fire Me Boy!'s Avatar Join Date: Nov 2004	Best I could suggest was the size was due to the age of the chicken. And older chickens are just tougher.
Posts: 35,253