Fire Me Boy! What's For Dinner? Thread

[Buehler445]

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

[KCUnited]

Originally Posted by threebag02

I usually flash fry my tortilla then sauce and roll fillings. I will definitely try the other way around.

I'm mostly speculating on the value of dipping first then frying in the context of structural integrity. Could be a cool exercise to do a side by side. Dipping then frying almost gives this cauterized feel for lack of a proper term. It may be more critical to adding "another layer of flavor" than longevity though, but it is almost like a firmer outer skin. Consistency of sauce being a factor as well.

I'm an unabashed flour tortilla guy though, so grain of salt and all.

[Buehler445]

Originally Posted by KCUnited

I'm mostly speculating on the value of dipping first then frying in the context of structural integrity. Could be a cool exercise to do a side by side. Dipping then frying almost gives this cauterized feel for lack of a proper term. It may be more critical to adding "another layer of flavor" than longevity though, but it is almost like a firmer outer skin. Consistency of sauce being a factor as well.

I'm an unabashed flour tortilla guy though, so grain of salt and all.

Flour for the win.

[KCUnited]

Originally Posted by Buehler445

Flour for the win.

hell ya, brother

[cooper barrett]

My mother learned how to make enchiladas from founders of Spanish Gardens.



I was too young, didn't care, but hers were close to the best I ever had. Guicho's in Belton were the best (restaurant served) I ever had in the KC area. There is a place in Chicago that needs mention too.....

[Titty Meat]

I had the #1 from Hawaiian Bros

[scho63]

Korean Bento Box

Pork Katsu w white rice and sauce (This was 2 giant whole pieces of pork breaded and fried)
2 Gyoza
2 pieces Korean Fried chicken
2 Shrimp Tempura
Crispy Green Beans
Kimchi
Boiled flavored potatoes
Seaweed noodles
Tofu

Really damn good!

[Buehler445]

I made chuck roast burned ends. We had a shorty old arm roast from god knows when in the freezer I wanted to get rid of so I thought this was better than pit roast.

They were an acceptable fake burned end. They weren’t in the same universe as brisket burned ends, but they were better than pot roast. And I’d do them again, especially if I need cheap quick burned ends to fulfill a hankering.



Here is the recipe I used.



FWIW, my roast didn't have near enough fat in it. Maybe a different roast would be better, but like I said, better than pot roast.

[mlyonsd]

That is intriguing.

[Buehler445]

Originally Posted by mlyonsd

That is intriguing.

I loaded mine up with seasoning and they have hell for flavor. And since it's kind of lean, its a nice satisfying full. I probably left mine on too long before getting them to the pan. But overall a nice little change of pace without having to monkey with a brisket (despite brisket burned ends being far better)

[srvy]

Originally Posted by cooper barrett

My mother learned how to make enchiladas from founders of Spanish Gardens.



I was too young, didn't care, but hers were close to the best I ever had. Guicho's in Belton were the best (restaurant served) I ever had in the KC area. There is a place in Chicago that needs mention too.....

Better than Patricio's (sp). I have never heard of Guicho's spent time there my cousins we visited often. He was an Elder in the RLDS so that might explain why they never wanted to eat out there.

[srvy]

Originally Posted by Buehler445

I made chuck roast burned ends. We had a shorty old arm roast from god knows when in the freezer I wanted to get rid of so I thought this was better than pit roast.

They were an acceptable fake burned end. They weren’t in the same universe as brisket burned ends, but they were better than pot roast. And I’d do them again, especially if I need cheap quick burned ends to fulfill a hankering.



Here is the recipe I used.



FWIW, my roast didn't have near enough fat in it. Maybe a different roast would be better, but like I said, better than pot roast.

They look good and that's a burnt end at Jack Stack so there is that.

[cooper barrett]

IMHO Yes.

Their Grande platter was my fav. Stuffed, overstuffed, compared to Patrikio's on Holmes.

It was where the Discount Tire store is on N Scott (Old steak buffet) just west of I-49.






He had his grandma's recipes...



QUOTE=srvy;14974065]Better than Patricio's (sp). I have never heard of Guicho's spent time there my cousins we visited often. He was an Elder in the RLDS so that might explain why they never wanted to eat out there.[/QUOTE]

[srvy]

Originally Posted by cooper barrett

IMHO Yes.

Their Grande platter was my fav. Stuffed, overstuffed, compared to Patrikio's on Holmes.

It was where the Discount Tire store is on N Scott (Old steak buffet) just west of I-49.






He had his grandma's recipes...



QUOTE=srvy;14974065]Better than Patricio's (sp). I have never heard of Guicho's spent time there my cousins we visited often. He was an Elder in the RLDS so that might explain why they never wanted to eat out there.

[/QUOTE]

That building looks familiar.

[cooper barrett]

was a steak buffet national chain before they (backer) bought it.


That building looks familiar.[/QUOTE]

[Baby Lee]

Originally Posted by srvy

That building looks familiar.

It was the Golden Corral forever, across from Food Barn/Hardees.