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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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#526 |
Cast Iron Jedi
Join Date: Nov 2004
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Made my wife's family's "easy, quick" staple: White corn chili.
Very easy: Per pound of ground beef, add 1 can diced tomatoes, 1 can beans, 1 can white corn (drained; I prefer frozen); 1 jar your favorite salsa. Brown and drain the beef, drain the beans if want, bring everything to a boil and simmer for 30 minutes. Tasty stuff. |
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#527 | |
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#528 |
Cast Iron Jedi
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#529 |
Cast Iron Jedi
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#530 | |
Supporter
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#531 |
Cast Iron Jedi
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#532 | |
Trippin' BAWLZ
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#533 |
www.nfl-forecast.com
Join Date: Sep 2000
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Pressure cooker roast beef, with potatoes, carrots and gravy. I like mine assembled as pictured.
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#534 |
FINALLY! The wait is over.
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That looks fantastic, and I'd like my plate assembled just like yours.
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#535 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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The other night I made pork tenderloin marinated in Lawry's Asian BBQ marinade and a bag of extra wide egg noodles with butter, salt pepper and parmesan reggiano cheese.
First marinated for 8 hours. Then took out of fridge to let heat up to room temp. Dried off both loins. Heated stainless skillet on high with a little canola oil to sear both. Then put in oven at 375 degrees for 20 minutes. When internal temp got to 138 degrees took out and tented. Then put pan on stove on med temp to deglaze and make sauce. Added white wine to deglaze along with some apple juice and left over marinade. Thickened nicely. Was fantastic and had plenty of leftovers. Used some for nice cold pork sandwich on rye with mayo, dijon mustard, little horseradish, sliced radishes, and sprinkle of feta crumbles. Pictures attached.
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#536 | ||
Cast Iron Jedi
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Quote:
I've stopped the "bring to room temperature" based on this. Worthwhile read. If you don't believe it, test it yourself. Quote:
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#537 |
Cheat Death
Join Date: Nov 2007
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Had my first dinner club meal last night.
It was a market burger with horseradish cheddar, garlic aioli, arugula, and Nueske bacon. Plus pimento cheese fries and a homemade oreo cookie. It was probably the 3rd best burger I've had in Chicago. Could have been great but the horseradish cheddar was way aggressive, and I like horseradish. The pimento cheese fries were probably my favorite and the homemade oreo cookie was likely great if you're a bigger fan of oreo's than I am. Observations: It seems like it's a thing here that when dining out, you always take half home with you. This event confirmed it for me. I'm not sure if it's a caloric control strategy, a financial strategy, or the result of people living in 800 sq feet apartments with inadequate kitchens and lack the desire to cook. Most everyone we know here eats out A LOT, and rarely talk about cooking themselves or grocery shopping. I can understand a huge portioned entree, but taking half a cheeseburger home only to reheat it later seems criminally odd. |
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#538 | |
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#539 |
Cast Iron Jedi
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Just happened upon this recipe for bone marrow butter.......
![]() http://www.tastingtable.com/entry_de...mon_recipe.htm |
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#540 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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I think it matters more when you grill a steak as opposed to pan searing. It also seems to help me get the excess marinade off prior to searing. When it's right out of the fridge, it seems slicker and harder to get off.
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