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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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#19141 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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Well they were awesome, I got a a tlu two of them...
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#19142 |
Ultrabanned
Join Date: Oct 2007
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Did a nice burger night. Roma buns toasted and added some diced sweet onion to the mix.
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#19143 |
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Looks good. Personally I'm a mayo/sauce on top guy. The bottom bun gets wetter with the burger juices so if I were to apply sauce to one side it would be on top. All the other components are in the right place.
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#19144 |
Ultrabanned
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#19145 |
YOU take YOUR seat
Join Date: Nov 2007
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I agree, the mayo must come in contact with the cold vegetables
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#19146 |
In Search of a Life
Join Date: Oct 2012
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I've never been a lettuce/sauce on burger guy. Cheese and onions, I alternate between Ketchup, Mayo, or mustard. It depends what I'm in the mood for.
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#19147 | |
Suupraa Geniuuusss
Join Date: Jan 2019
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Quote:
Looking good. How picky are you about how lean the pork belly is? I’ve been thinking that I’d want it as lean as possible but I’m not really sure.
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#19148 |
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I'd rather the veggies be at room temperature. When I prepare a burger I'll take whatever I'm going to use out of the fridge 3 hours before, sauce included. I can't taste savoury elements as much when they are cold. I'll order a 'cold cuts' sandwich and leave it for 3 hours before eating.
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#19149 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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Quote:
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#19150 |
Politically Incorrect
Join Date: Feb 2009
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Just finished a late night meal since the only thing I had all day was 4 slices of leftover Boars Head Swiss cheese.
I drove to Fry's grocery store at 10pm. Bought 6 oz Prosciutto, 8 oz round Brie, jar of organic peach preserves, a sliced loaf of sourdough bread, a container of arugula and a bottle of Oyster Bay sauvignon blanc. Made 4 small sandwiches on sourdough toast: butter, peach preserves, squirt of dijon mustard, prosciutto, thin slices of brie, and arugula. Poured a glass of white wine and went to work. Was delicious!
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#19151 | |
Suupraa Geniuuusss
Join Date: Jan 2019
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#19152 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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I haven't cooked or eaten pork tenderloin since 2017.
Not sure how that happened and debating going to buy a package and heating up the oven. Maybe pork tenderloin with red potatoes and some french beans? Gotta decide soon....
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#19153 |
Supporter
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#19154 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Followed through on the pork tenderloin.
Seared both sides in extra virgin olive oil in a stainless steel pan. Added garlic paste, white wine, Dijon mustard, peach preserves, dried parsley and basil then put in oven at 350. Cooked 1 lb of extra wide egg noodles and added lots of butter and grated Parmesan. 1 bag each of Birdseye steamfresh golden corn, also a sea salt and cracked black pepper brussel sprouts that I mixed with the corn and MORE butter. Bought a bottle of Oyster Bay Sauvignon blanc. Was a 9 out of 10.
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#19155 |
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The Gibbons clan is all back in KC for a funeral. We went to Jack Stacks tonight so burnt ends and brisket was my meal. So good. So good.
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