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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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12-01-2017, 12:19 PM | #10246 |
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Right on both accounts.
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12-01-2017, 12:54 PM | #10247 |
Snacks Are Under My Apron
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I think the lack of Ketchup threw him
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12-01-2017, 12:56 PM | #10248 |
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That's what it needed Sriracha!!!!!
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12-01-2017, 08:10 PM | #10249 |
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Needs toast.
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12-01-2017, 08:13 PM | #10250 |
Fight, build, win!
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12-01-2017, 08:16 PM | #10251 |
pie is never free
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Down and dirty cheeseburger tonight
Little over a quarter pound with grilled onion, bacon and swiss on grilled white bread with fries |
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12-01-2017, 09:48 PM | #10252 |
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A salad.
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12-01-2017, 09:54 PM | #10253 |
Snacks Are Under My Apron
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Sloppy Joe (homemade)
Hand cut fries (well done) Mac and Cheese (homemade) Ice Cold Coca Cola (glass bottle)
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12-01-2017, 09:56 PM | #10254 |
Snacks Are Under My Apron
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Anyone have a strong duck game? I have a few breast I picked up this morning.
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12-01-2017, 10:03 PM | #10255 |
**** you, you cretin.
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Duck reminds me of pork. I just sear in cast iron, basting with butter, garlic and rosemary. Put in the oven to finish and top with a nice blueberry sauce.
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12-01-2017, 10:09 PM | #10256 |
**** you, you cretin.
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12-01-2017, 10:11 PM | #10257 | |
pie is never free
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Quote:
Also squeezed some Sriracha on it that night, it was excellent |
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12-01-2017, 10:20 PM | #10258 | |
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Quote:
Get FMB's advice on Sous Vide if you have one. I also like it sauted and roasted. Something like this: Brine, but not more than a few hours, as you wish. rinse, pat dry. Season with Sea salt, Pepper, or any seasoning you choose. I used "moose dust" (My own hot and spicy) or Emeril's in a very heavy, oven safe, saute/ fry pan heat olive oil until smoke appears, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and immediately place the pan in a 400 degree oven. Roast the breast(s Better in pairs) for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Temp again is 135. Slice on the diagonal and serve with.
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12-01-2017, 10:33 PM | #10259 | |
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Quote:
Although I would make sauce from drippings by adding butter, red wine and quality balsamic (Herbs of you got em,), cook it down to proper consistency. I almost forgot, serve with these and toast!
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Last edited by cooper barrett; 12-01-2017 at 10:38 PM.. |
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12-01-2017, 10:46 PM | #10260 | |
**** you, you cretin.
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Quote:
Of course I’d vouch for the sous vide way, but wasn’t sure if he owned one.
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