ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

$1 burrito from one of my favorite stands in MX. Had one every morning last week. This one is a chorizo and papas with verde.

http://i1290.photobucket.com/albums/...psa80f993a.jpg

I am more intrigued by the cup

SAUTO

03-01-2015 09:07 AM

Quote:

Originally Posted by Pasta Giant Meatball (Post 11353955)

I am more intrigued by the cup

Looks like the planet of the apes meets DT.

Pasta Little Brioni

03-01-2015 09:16 AM

Quote:

Originally Posted by srvy (Post 11342735)

After the mozz and pepperoni is there really a need to **** with the crust? I mean just seams the crust is the least of your worry on a pizza.

Pretty much. It's not exactly a light choice at that point. Sounds dumb.

Pasta Little Brioni

03-01-2015 09:19 AM

Quote:

Originally Posted by JASONSAUTO (Post 11353957)

Looks like the planet of the apes meets DT.

That thing has to be two decades old ROFL

Baby Lee

03-01-2015 09:22 AM

Quote:

Originally Posted by lewdog (Post 11353948)

I was thinking what's the best way to prepare the chicken. Grill and poor sauce over? Cut into cubes and saute all together?

Glaze and grill is the usual. 'Satay' is Indonesian Shish-Kebab

Also makes a great ramen broth, throw some chopped peanuts and green onion ends in with it.

In58men

03-01-2015 09:36 AM

Quote:

Originally Posted by lewdog (Post 11353948)

I was thinking what's the best way to prepare the chicken. Grill and poor sauce over? Cut into cubes and saute all together?

I would season the chicken lightly with salt and pepper. Grill. Slice into strips, place in a pan, pour sauce and just heat the sauce up. Most peanut chicken recipes include soy sauce and worcestershire to be added with the peanut butter. I never tried jarred peanut sauce I just make my own, so I wouldn't know if you have to add those ingredients.

KCUnited

03-01-2015 09:54 AM

Quote:

Originally Posted by Pasta Giant Meatball (Post 11353955)

I am more intrigued by the cup

Yeah, that cup is old. It's got DT, Seau, Cortez Kennedy, Mecklenberg, and Long. All dressesd as monsters.

Fire Me Boy!

03-01-2015 11:52 AM

Local Winn Dixie has chucks eye on sale for $5.99/pound. Gonna pan fry in duck fat.

In58men

03-01-2015 11:54 AM

Quote:

Originally Posted by Fire Me Boy! (Post 11354114)

Local Winn Dixie has chucks eye on sale for $5.99/pound. Gonna pan fry in duck fat.

I'll have to try that chuck eye soon. I'm working on another dinner and presentation.

Mr. Flopnuts

03-01-2015 12:01 PM

Quote:

Originally Posted by Inmem58 (Post 11351762)

1 ribeye for $13 or $15 for 4 flat iron steaks? I think I'll make a ribeye a special occasion type-of-deal. Trust me I love ribeye. I use to eat 3 a week lol.

I used to think porterhouse was my favorite. I was mistaken. Without a doubt rib eye is. Not even close.

mlyonsd

03-01-2015 12:05 PM

Quote:

Originally Posted by Mr. Flopnuts (Post 11354131)

I used to think porterhouse was my favorite. I was mistaken. Without a doubt rib eye is. Not even close.

This.

Fire Me Boy!

03-01-2015 12:08 PM

Quote:

Originally Posted by Mr. Flopnuts (Post 11354131)

I used to think porterhouse was my favorite. I was mistaken. Without a doubt rib eye is. Not even close.

I've never much cared for porterhouse, NY strips, or filet. Filet isn't even that good. It's tender, but the flavor is not much, that's why it always has a sauce - it can't stand on its own.

Fire Me Boy!

03-01-2015 12:09 PM

Quote:

Originally Posted by Inmem58 (Post 11354115)

I'll have to try that chuck eye soon. I'm working on another dinner and presentation.

Chuck eye is good, but it's not worth $9/pound, IMO, which is what I usually find it at. So when I find it for $6, I'll buy some. If I'm going to spend $9+/pound of steak, I'm getting ribeye, even if it costs me more.

Mr. Flopnuts

03-01-2015 12:11 PM

Quote:

Originally Posted by Fire Me Boy! (Post 11354141)

I've never much cared for porterhouse, NY strips, or filet. Filet isn't even that good. It's tender, but the flavor is not much, that's why it always has a sauce - it can't stand on its own.

I think I was just intrigued about 2 different steaks and how thick they are. I season my steaks so flavor was never an issue. That said a rib eye is FAR more flavorsome and I don't eat anything but rib eye anymore when making premium steak.

Baby Lee

03-01-2015 12:13 PM

Quote:

Originally Posted by Mr. Flopnuts (Post 11354145)

Flavorsome? I like it. If has a beaunificent quality. ;)

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