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07-15-2015, 08:45 AM | |
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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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05-24-2020, 07:16 AM | #15136 | |
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3 eggs, spoonful of ricotta, mushroom, bell pepper, onion, baby bello, kalamata olive. A little buffalo mozz, and little sharp cheddar. Cook it up and top with guac. Toast on side to honor Buzz.
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05-24-2020, 07:19 AM | #15137 | |
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I had Mexican from a local place last night. Amazing hot salsa and guacamole sauce on their burrito. |
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05-24-2020, 04:55 PM | #15138 |
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05-24-2020, 08:00 PM | #15139 |
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05-24-2020, 08:23 PM | #15140 |
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05-24-2020, 09:16 PM | #15141 |
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could be brownies
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05-25-2020, 01:27 PM | #15142 |
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Chopped some leftover pulled pork for poppers
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05-25-2020, 03:35 PM | #15143 |
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Never thought about putting shredded/pulled meat in a popper. Good idea.
May steal it for a stuffed green/red pepper so I can feed it to the kids
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05-25-2020, 03:57 PM | #15144 |
pie is never free
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Lena’s St Louis style deluxe thin crust with provel cheese
They really make a beautiful, hand topped pie |
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05-25-2020, 05:52 PM | #15145 |
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Someone tell me how to make the best fish taco.
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05-25-2020, 06:47 PM | #15146 |
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Some type of white fish. Usually tilapia is a good and affordable choice. Be careful with an oily fish. Not very desirable. For an example, Catfish is too oily IMO
I prefer blackened with a cajun spice rub. Some prefer battered and fried. But it requires much more work and not healthy. I take some bagged slaw drizzle with fresh lime juice and a couple drops of Valentina Xtra hot sauce to just barely coat the cabbage. Cream based sauce for the tacos is a mixture of sour cream, mayo and milk, with fresh lime juice, garlic & onion powder and chopped cilantro. At that point, that is pretty much a fish taco. You add can whatever you like on it just like you would any other taco. |
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05-25-2020, 07:08 PM | #15147 | |
pie is never free
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05-25-2020, 07:24 PM | #15148 |
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Cod is what most restaurants typically use. But as noted already, almost any white-fleshed firm fish will do. I've used striper/white bass before with good results.
If I could choose a fish, I'd probably try walleye. Can't think of a better tasting freshwater fish deep-fried; would probably be great as a taco. Trick really is not to over-cook your fish. You want it to be just a hair before done when you pull it out of the fryer or off the grill. Think medium-rare almost medium. |
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05-25-2020, 07:34 PM | #15149 |
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Joe's Minskys pizza. The first one we called was sold out, I think they skimped on the meat trying to make it go further.
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05-25-2020, 07:44 PM | #15150 |
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