|
![]() |
|
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1014734
|
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.. |
Posts: 57,558
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3991 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
Casino cash: $1399868
|
there are some things that do not need to be re-invented. the pizza stone is one of them. using metals, there is no retention of seasoning. its not porous. no different to stainless steel versus cast iron.
do you cook your eggs on stainless steel? i joke, but my point is valid.
__________________
KC vs DET 30-28 7/6/2024 |
Posts: 8,364
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3992 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
Quote:
You're talking out of your ass, Nickhead. The steel performs better than stone, no question. And the "seasoning" on the stone isn't adding any flavor, so that's kinda pointless; all the seasoning does is keep stuff from sticking, which you can do by using parchment paper. And the steel does in fact get seasoned, since that process is only the result of polymerized fat. It seasons just like a carbon steel pan. |
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3993 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $371250
|
Thats how I feel about also I tried the BBQ and lemon pepper and didnt like either bbq being inedible.
|
Posts: 25,024
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3994 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2824112
|
I made shrimp/salmon, and cheesy grits last night. It was the bomb. My son wanted salmon, and wife wanted shrimp/grits. I had salmon and shrimp I needed to cook, so, wah lah, shrimp/salmon and grits. I used a reduction of onion, red wine, crushed tomatoes, garlic, and basil to cook the shrimp in, and topped with some chopped up bacon and scallions. My son didn't want the reduction sauce, so his is the one with plain poached salmon on it. Will do again.
|
Posts: 15,872
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3995 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
Quote:
How do you do your grits? |
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3996 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2824112
|
They were, yes. I split the back of the shells so it's pretty easy still. I like the flavor the shells impart in the sauce, and don't want to strain out all the other bits of goodness. Plus, I find the shrimp is always more plump and moist when I leave the shells on. If I were serving it to guests, I'd remove the shells right before plating.
|
Posts: 15,872
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3997 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2824112
|
Oh, and for the grits,
2 cups stone ground grits 2.5 cups milk 2.5 cups chicken broth Stick of butter simmer and add grits. Stir for a bit, then let thicken on low heat. Add milk if needed. Add grated cheese, chopped scallion greens, and stir into the grits. Enjoy |
Posts: 15,872
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3998 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
Quote:
![]() |
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#3999 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
Interdasting... my grits recipe literally is the same liquid amount (I used 3 c. water, 2 c. milk), but half the stone ground grits. I do mine in a slow cooker, and they take about 6 hours, but get super creamy. I also caramelize onions in butter first, then cook those with the grits. Finish with butter. Depending on the dish, I might add some cheese, but not always.
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#4000 |
Supporter
Join Date: Aug 2000
Casino cash: $8328275
|
__________________
We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
Posts: 95,642
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#4001 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $2824112
|
Quote:
|
|
Posts: 15,872
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#4002 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
Casino cash: $9149900
![]() |
__________________
I think the young people enjoy it when I "get down," verbally, don't you? |
Posts: 185,020
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#4003 |
Supporter
Join Date: Aug 2000
Casino cash: $8328275
|
Voila
![]() In case people are feeling frosty over me pointing this out. It's truly with love. I think I've related this before at least once here, but in undergrad we had to proofread each other's senior theses, and the one I proofread actually used 'wah la' in his dissertation. It was a hearty chuckle in a stressful time.
__________________
We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. Last edited by Baby Lee; 09-06-2016 at 12:00 PM.. |
Posts: 95,642
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#4004 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
Casino cash: $9149900
![]() |
I've never had grits.
__________________
I think the young people enjoy it when I "get down," verbally, don't you? |
Posts: 185,020
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#4005 |
Supporter
Join Date: Aug 2000
Casino cash: $8328275
|
Closest thing to compare is to think of a savory oatmeal., or a soupy polenta. It's more a texture to put flavors in than flavor in itself.
__________________
We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
Posts: 95,642
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() ![]() |
|
|