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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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08-14-2016, 03:06 PM | #3676 | |
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Quote:
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08-14-2016, 03:09 PM | #3677 |
**** you, you cretin.
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Hmm interesting, I might have to give it a try.
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08-14-2016, 03:10 PM | #3678 |
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Sounds weird but it taste great on a burger. I use if for a fry sauce as well when I allow myself some carbs.
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08-14-2016, 03:12 PM | #3679 |
**** you, you cretin.
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I'm always down to try new shit. I actually have to run to WinCo later on, so I'll pick up the stuff to make it.
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08-14-2016, 03:30 PM | #3680 |
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Taking the leftover chicken from last night and turning it into chicken and dumplings.
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08-14-2016, 03:34 PM | #3681 |
**** you, you cretin.
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You're a piece of shit. You know I'm on a low carb diet and dumplings is hands down my favorite. I hope you choke and die. CHOKE......AND......DIE!!!!!!!!!
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08-14-2016, 03:40 PM | #3682 |
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08-14-2016, 04:02 PM | #3683 |
**** you, you cretin.
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08-14-2016, 04:04 PM | #3684 |
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08-14-2016, 04:22 PM | #3685 |
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Mulligatawny soup w/ naan
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08-14-2016, 04:48 PM | #3686 |
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I had that DGB burger at Red Robin finally! They even had gluten free buns—and they were the best gluten free buns I ever had. Better than conventional buns too. Nice and soft with good flavor.
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08-14-2016, 04:50 PM | #3687 | |
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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. Last edited by BucEyedPea; 08-14-2016 at 05:00 PM.. |
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08-14-2016, 04:58 PM | #3688 |
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This is from the other night. Fish tacos with an adobo-chipotle sauce topped with marinated vegetables and queso blanco. Fish was grouper. There's a think layer of Monterey Jack cheese on the bottom, then the slices of grouper, sauce then topped with the veggies and queso. Soft corn tortilla.
I ripped off the recipe from Cantina Laredo. I had to wing it but did find a You Tube video of their chef making these. He just didn't say how he marinated the vegetables which were so good. So I looked up some material on line and decided all I needed was lime juice, a dash of sweetner and a dash of chili powder and cumin. It tasted the same as I had it there. The veggies were julienne to matchstick size: jicama, red pepper, poblano pepper and red cabbage. The left to soak for an afternoon. Was great but there sauce was an aioli with chipotle in adobo sauce. Mine was a ranch based version, homemade. It was leftover from my shrimp tacos. With the grouper fingers I think the aioli works better. This time I have a pic, though you can barely see the fish buried under the veggies. If you see something creamy white peaking through—it's the fish. It's there. Have fun finding Waldo's catch.
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08-14-2016, 05:02 PM | #3689 |
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Tonight I made slightly spicy catfish, hushpuppies with jalapeños and my fiesta slaw. I tried an oven fried version to cut the fat down. I'll have a pick later. Too lazy to load it, and resize it right now.
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08-14-2016, 05:39 PM | #3690 |
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