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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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10-24-2015, 10:02 PM | #436 | |
I like Pie!
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Quote:
Then you must have huge plates because that looked like it was baked in a muffin tin? |
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10-24-2015, 10:10 PM | #437 |
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I used some small springform pans that were 4" across and 2" deep. The key is that they were packed solid with meat.
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10-24-2015, 10:29 PM | #438 |
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10-24-2015, 10:50 PM | #439 |
I like Pie!
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10-24-2015, 10:52 PM | #440 |
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whats your drill for taters pan fried, i got one that mixes crushed and pork fat and vinager
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10-24-2015, 10:56 PM | #441 |
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a little like bubble and squeak, but the dane version is better.
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10-24-2015, 10:57 PM | #442 |
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10-24-2015, 11:04 PM | #443 |
I like Pie!
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10-24-2015, 11:07 PM | #444 |
I like Pie!
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Dad used to put vinegar In his chili, never cooked with it myself.
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10-24-2015, 11:12 PM | #445 |
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It really adds a nice little kick to savory dishes. A couple of years ago I was trying to make a tartar sauce without mayo (I dislike mayo) and I was looking through a few recipes. I eventually came up with something really nice using vinegar and dill relish with a Greek yogurt base. That encouraged me to play around with vinegar more and I have been using it more and more. Although I may start using lemon juice at FMB's suggestion because that worked wonderfully in a pasta dish I tried last week.
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10-24-2015, 11:27 PM | #446 |
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10-25-2015, 09:43 AM | #447 |
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10-25-2015, 09:48 AM | #448 |
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10-25-2015, 09:50 AM | #449 |
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10-25-2015, 04:39 PM | #450 |
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