Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 764

**Buehler445** · 09:14 AM

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

threebag · 03-21-2018, 05:31 PM

I like a high heat charred flank. Usually just season with salt about 30 min before high heat grill.

**Buzz** · 03-21-2018, 05:35 PM

Quote:

Originally Posted by Fire Me Boy!

Flank it is. The yellow pepper I got home was rotten inside, so just red and green.

Dude, looks delish as does all your food. I was trying to rib you / nitpick on the hash with the wood serving spoon and you didn't bite (pun intended), good job.

**Fire Me Boy!** · 03-21-2018, 05:36 PM

Quote:

Originally Posted by Buzz

Dude, looks delish as does all your food. I was trying to rib you / nitpick on the hash with the wood serving spoon and you didn't bite (pun intended), good job.

Fish · 03-21-2018, 08:36 PM

Quote:

Originally Posted by Fire Me Boy!

Flank it is. The yellow pepper I got home was rotten inside, so just red and green.

I like fat slices of bell pepper. That looks awesome, man.

**TimBone** · 03-23-2018, 07:55 PM

Made Philly Cheesesteaks yesterday, but was too busy to post them. I used top sirloin, and froze the meat for an hour before prep so that I could slice the meat thin. I still didn't slice it thin enough because I was expecting it to shrink a bit when cooking. You live and you learn, I'll slice it thinner next time.

Cooked the onions and peppers in butter, then added them to the cooked meat and mixed it all with white American cheese. Topped it with provolone and then slid it into the bun.

The bins I bought had a small hole in the bag that I didn't see, so the ends of them were a bit hard. It was already time to cook when I found out, so we had to roll with it.

Sandwiches came out decent, but next time will surely be better.

In58men · 03-23-2018, 08:00 PM

Quote:

Originally Posted by TimBone

Would smash, extra sautéed onions for me.

chinaski · 03-23-2018, 08:14 PM

Cauliflower crust pizza from Trader Joes, Salad, Beer

Nickhead · 03-23-2018, 08:35 PM

did homemade pizza's last night with a new crust recipe. ima gonna hang on to that one forever now. pizza sauce was simply crushed tomato from can with brown sugar and balsamic vinegar added.

i was gonna do calzone's but couldn't be bothered

tonight, am gonna use the same crust recipe and make stromboli. lamb mince and feta, roasted capsicum, with a light balsamic glaze inside. will make a marinara sauce to go with. and for dessert, it's homemade coffee cake.

KCUnited · 03-23-2018, 08:39 PM

Quote:

Originally Posted by chinaski

Cauliflower crust pizza from Trader Joes, Salad, Beer

The wife and I do that TJs cauliflower pizza crust a couple times a month. We go Brussels sprouts, bacon, cashews, shredded Gouda red pepper flake, and an agave nectar/honey drizzle. It's really good, although it's taken us a few times to get that crust crispy enough.

Not crispy enough crust pic.

**Fire Me Boy!** · 03-23-2018, 08:47 PM

Quote:

Originally Posted by Nickhead

did homemade pizza's last night with a new crust recipe. ima gonna hang on to that one forever now. pizza sauce was simply crushed tomato from can with brown sugar and balsamic vinegar added.

i was gonna do calzone's but couldn't be bothered

tonight, am gonna use the same crust recipe and make stromboli. lamb mince and feta, roasted capsicum, with a light balsamic glaze inside. will make a marinara sauce to go with. and for dessert, it's homemade coffee cake.

Funny. I just put together dough for tomorrow and made my sauce.

Nickhead · 03-23-2018, 08:58 PM

Quote:

Originally Posted by Fire Me Boy!

Funny. I just put together dough for tomorrow and made my sauce.

i came across some dude named wolfgang's crust recipe, and added garlic powder and oregano to it. also used chili infused evoo. damned good.

In58men · 03-23-2018, 09:00 PM

Not a big time pizza lover, I really have to be in the mood for it.

I’d rather have a calzone over traditional pizza.

Nickhead · 03-23-2018, 09:04 PM

Quote:

Originally Posted by In58men

Not a big time pizza lover, I really have to be in the mood for it.

I’d rather have a calzone over traditional pizza.

i would have done the calzone, but didn't know if the recipe would do four of em, so chose pizza. next time i will though just double the recipe. i haven't had one since da' bronx about 20 years ago. i do have a hankerin' for one.

**Easy 6** · 03-23-2018, 09:14 PM

Bought a 3.5 pound chuck roast today, along with 2 cans of diced tomato and a can of mushroom

Its gonna be the last of the wintery foods... huge roast, green bell peppers, onion, tomato, potato, celery, beef broth, garlic, baby carrots, bay leaves, last of the red wine, every damn thing

A daylong soak in the crockpot will do it, then have delicious leftovers for days... a roast beef sammy out of that with baby Swiss for lunch? get the **** outta here

**TimBone** · 03-23-2018, 09:21 PM

Quote:

Originally Posted by In58men

Not a big time pizza lover, I really have to be in the mood for it.

I’d rather have a calzone over traditional pizza.

As long as the calzone has ricotta, I agree. And the gravy has to be on the ****ing side. Calzones DO NOT have ****ing gravy.

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $404734	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: 58,129

03-21-2018, 05:31 PM	#11446
threebag Snacks Are Under My Apron Join Date: Jan 2006 Location: The Edge Casino cash: $1231660	I like a high heat charred flank. Usually just season with salt about 30 min before high heat grill. __________________ Free DeBerg HayWire Greatest Almost Mod Ever In big nasty kcnut we trust
Posts: 24,736

03-23-2018, 07:55 PM	#11450
TimBone Mostly Ignored Join Date: Jul 2013 Casino cash: $8479985	Made Philly Cheesesteaks yesterday, but was too busy to post them. I used top sirloin, and froze the meat for an hour before prep so that I could slice the meat thin. I still didn't slice it thin enough because I was expecting it to shrink a bit when cooking. You live and you learn, I'll slice it thinner next time. Cooked the onions and peppers in butter, then added them to the cooked meat and mixed it all with white American cheese. Topped it with provolone and then slid it into the bun. The bins I bought had a small hole in the bag that I didn't see, so the ends of them were a bit hard. It was already time to cook when I found out, so we had to roll with it. Sandwiches came out decent, but next time will surely be better.
Posts: 18,096	1 0

03-23-2018, 08:14 PM	#11452
chinaski Veteran Join Date: Feb 2015 Location: He/Him Casino cash: $8619922	Cauliflower crust pizza from Trader Joes, Salad, Beer
Posts: 2,234

03-23-2018, 08:35 PM	#11453
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $829868	did homemade pizza's last night with a new crust recipe. ima gonna hang on to that one forever now. pizza sauce was simply crushed tomato from can with brown sugar and balsamic vinegar added. i was gonna do calzone's but couldn't be bothered tonight, am gonna use the same crust recipe and make stromboli. lamb mince and feta, roasted capsicum, with a light balsamic glaze inside. will make a marinara sauce to go with. and for dessert, it's homemade coffee cake. __________________ KC vs DET 30-28 7/6/2024
Posts: 8,420

03-23-2018, 09:00 PM	#11457
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $388026	Not a big time pizza lover, I really have to be in the mood for it. I’d rather have a calzone over traditional pizza. __________________ Attendance Chief record 11-9
Posts: 30,153

03-23-2018, 09:14 PM	#11459
Easy 6 pie is never free Join Date: Sep 2006 Location: the drivers seat Casino cash: $1817775	Bought a 3.5 pound chuck roast today, along with 2 cans of diced tomato and a can of mushroom Its gonna be the last of the wintery foods... huge roast, green bell peppers, onion, tomato, potato, celery, beef broth, garlic, baby carrots, bay leaves, last of the red wine, every damn thing A daylong soak in the crockpot will do it, then have delicious leftovers for days... a roast beef sammy out of that with baby Swiss for lunch? get the **** outta here
Posts: 94,875