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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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03-06-2021, 02:17 PM | #16156 |
pie is never free
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My cooking repertoire is feeling stale, tired, and uninspired lately
So tonight is gonna be a big ol batch of bone in Buffalo wings from Papa Johns, and a box of Velveeta shells and cheese SUCK IT |
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03-07-2021, 08:27 AM | #16157 |
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It's time, again
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03-07-2021, 09:01 AM | #16158 |
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03-07-2021, 10:30 PM | #16159 |
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So we had hot dogs tonight and this was a huge debate in the runkc family. What are your ingredients?
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03-07-2021, 10:32 PM | #16160 |
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I had an exceptional salisbury steak, mashed potato’s, and corn on the cob.
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03-07-2021, 10:34 PM | #16161 |
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03-07-2021, 11:15 PM | #16162 | |
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Quote:
Sometimes I want Chicago style, sometimes chili-cheese, sometimes kraut and stone ground, and that's the thing I like best about hot dogs. But in the spirit of the post, if I was given one shot, one opportunity, to top my hot dog with exactly 3 things, hard to beat classic Kraft American slice, yellow mustard, and fresh diced onion.
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03-07-2021, 11:17 PM | #16163 | |
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Quote:
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03-07-2021, 11:20 PM | #16164 |
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I might substitute the hot mustard for a mustard relish onion and extra sharp cheddar.
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03-08-2021, 01:22 AM | #16165 |
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Pice de Gallo/brown mustard/ ketchup
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03-08-2021, 08:16 AM | #16166 |
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Pressure cooker and broiled, less than an hour from pulling out of the refrigerator to eating. And MAN are they good.
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03-08-2021, 09:02 AM | #16167 |
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03-08-2021, 10:28 AM | #16168 |
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We did this recipe on Friday. By the time I thought I should get a picture my hands were covered in sauce from peeling shrimp.
https://spicysouthernkitchen.com/wprm_print/19005 They were really good definitely serve with french bread to mop up the sauce. |
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03-13-2021, 03:04 PM | #16169 |
pie is never free
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Dirt simple but delicious tonight
Beer brats on the grill with grilled onion and Guldens spicy brown mustard Bush's brown sugar baked beans, and a salad with cucumber and tomato |
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03-13-2021, 03:36 PM | #16170 |
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Question: I'm experimenting with a slow cooker pot roast. Now I don't like finding a bunch of funky connective tissue and shit in my roast so I've been using a lean London Broil/Top Round. To get a good tasting gravy with a decent thickness and flavor I've had to toss in a pack of dry gravy mix. My results:
How can I eliminate the need for the brown gravy mix? I've tried "Better Than Bouillon" and it adds a lot of the flavor that I'm looking for but it still has too much sodium. Do I have to use a fattier cut of meat? If so, is there any way to avoid having to pick through the remaining fat and gunk after I'm finished cooking? Goals: 1) a great tasting gravy with a sodium content low enough that every slug within a 50 mile radius doesn't immediately shrivel into non-existence. or 2) A cut of meat that doesn't remind you of that scene in The Great Outdoors where John Candy has to eat a plate full of gristle and fat. |
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