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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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07-09-2016, 05:10 PM | #2701 |
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07-09-2016, 05:12 PM | #2702 |
Yum! Buc Marshmallows
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I never heard of this before. Glad I tried it. I'm still ymmmmmmming down here.
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07-09-2016, 05:18 PM | #2703 |
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One other thing though. I used Alton Brown recipe on FN and it's a good thing I removed the cognac from the heat before I lit a match to it, as he instructed.
Geezaz! That flame went so high it nearly touched the skylight over my kitchen table. He said it would be like a Kiss concert. So I was forewarned.
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07-09-2016, 05:20 PM | #2704 | |
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Quote:
Oh, I've used that exact same recipe. Did you go with filet or NY strip? |
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07-09-2016, 05:59 PM | #2705 | |
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Quote:
The filet is smaller and it's nice to not have such a big cut and then cut it in half on the plate. Does the extra fat from the strip affect the sauce or anything?
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I found another NeoCon—SHOWTIME because NeoCons always get triggered if they are called a NeoCon since they are in denial. |
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07-09-2016, 06:20 PM | #2706 | |
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Quote:
I would slice servings and sauce, rather than throw a slab of strip. Like this (not mine): |
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07-09-2016, 06:30 PM | #2707 |
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That's a great idea. Hadn't thought of that. That resolves a plating concern I had. Hmmm. I just followed Alton's recipe for a first and it's how I saw the other recipes.
I noticed that the sauce on that pic is more a creamy white. Other recipes come out from tan to a brown color that I looked at. I noticed the brown ones used some beef broth. The pic in the FN page for Alton's recipe looks white too and has no pepper specks either. So I was a little confused how it was suppose to turn out until I saw his full video where it's a light tan. Alton didn't use a cast iron pan either, which I did.
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07-09-2016, 11:52 PM | #2708 | |
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07-10-2016, 12:04 AM | #2709 |
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Changing one's life is an exaggeration of course. I had not had much experience with dessert wines until having chocolate souffle with port wine at the Ritz in Cancun a few years ago. I made at home as soon as I got home and have been a big fan of dessert wines ever since.
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07-10-2016, 05:52 AM | #2710 |
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He may be a prat, but don't let it be said dude doesn't have skills.
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07-10-2016, 09:40 AM | #2711 | |
**** you, you cretin.
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What's For Dinner? Here's Mine Vol. 3.
Quote:
That's something I've been wanting to make for awhile now. One my favorite sauces comes from the Steak Diane. It's amazing and you get to flambé :-). Here's a Steak Diane I made. It was very good.
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07-10-2016, 12:43 PM | #2712 |
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All these great steak photos have convinced me it's time to go out to a really nice steakhouse for dinner. I haven't treated myself for a long time.
I think Morton's, Capital Grille, or Ruth Chris will be the final choice. I can also do Chima, a fantastic Brazilian Steakhouse https://www.chimasteakhouse.com/menu/#rodizo
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07-10-2016, 06:00 PM | #2713 |
I like Pie!
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French dip sandwich. For some reason all my pics turned out like crap.
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07-10-2016, 06:01 PM | #2714 |
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What's For Dinner? Here's Mine Vol. 3.
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07-10-2016, 06:19 PM | #2715 | |
I like Pie!
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Quote:
It was good, got the recipe off facebook. Small roast, can of consume, can of french onion soup, cook in the slow cooker. Top with provolone cheese on a hoagie roll and bake in the oven until cheese melts. |
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