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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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03-05-2017, 01:32 PM | #6811 | |
Shit
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03-05-2017, 03:45 PM | #6812 |
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i made an alfredo sauce that was to die for once. can't find the recipe and have ****ed up more often than not lately.
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03-05-2017, 03:55 PM | #6813 | |
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Quote:
I never much liked chi chi's I did like the little hotties that hung out at Annie's Santa Fe at Bannister Mall 70s and eighties. Then there were the Stewardesses that hung out at The Water Hole up North SE corner N Oak and Barry road same time period God I miss those days.
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03-05-2017, 07:32 PM | #6814 | |
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Quote:
melt one stick butter add one pint heavy cream 2 to 3 minced cloves garlic half cup grated dry parmesan simmer for 7 to 8 mins add a dash of pepper |
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03-05-2017, 07:56 PM | #6815 |
EvOlVeD
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i think my problem stems from too wet of noodles, or too many noodles, generally. aside from that, i probably put too many ingredients like chicken or prawns into it which make the alfredo too runny.
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03-05-2017, 08:12 PM | #6816 |
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We found some al pastor at Sam's. I've never had good al pastor but this turned out really good. Will buy again.
You can't see shit under all the other garbage I put on it so here it is in the pan. |
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03-05-2017, 08:19 PM | #6817 |
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They make these things called colanders... Also cook meat veggies separately and add them at the end.
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03-05-2017, 08:30 PM | #6818 |
**** you, you cretin.
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Al Pastor is hands down my favorite meat for street tacos. Really good with a pineapple marinade.
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03-05-2017, 08:48 PM | #6819 |
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I would have got it warm in that pan then threw it in a hot skillet with some little chunks of pineapple.
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03-05-2017, 10:16 PM | #6820 | |
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03-05-2017, 10:38 PM | #6821 |
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Not a pineapple guy. Meat was good though. I'm sure a good recipe would beat the hell out of what I ate, but I liked it.
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03-05-2017, 10:43 PM | #6822 |
EvOlVeD
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03-05-2017, 11:27 PM | #6823 | |
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03-05-2017, 11:54 PM | #6824 |
THX for Crushing WEF
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A chef at a little Italian restaurant I loved in Cambridge Mass let me in on a little secret to his fabulous Al Fredo sauce. Adding an egg yolk to it. Gotta cool the sauce down first or temper the egg or it will cook too fast. Really adds a nice rich dimension to it. Tho' I've never heard using using any garlic cloves and always freshly grated, Parmigiano-Reggiano—the best of the best parms.
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03-06-2017, 10:30 AM | #6825 |
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Ate chicken in ghost chili sauce tonight, didn't get pictures but I don't think tomorrow is going to be a good day.
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