Fire Me Boy! What's For Dinner? Thread

[Buehler445]

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

[Nickhead]

Originally Posted by Sorce

That's what it said on the little stand up menu on the table.

i only ask as i always knew them as shrimp in the usa, then i moved here. they skewer you faster than a kabob if you call them shrimp

[Sorce]

Originally Posted by Nickhead

i only ask as i always knew them as shrimp in the usa, then i moved here. they skewer you faster than a kabob if you call them shrimp

Well they are actually different things that taste the same, however, these were peeled so you couldn't really tell. They were pretty small so most likely shrimp but I just went with what the sign told me.

[Nickhead]

fair enough, cheers!

no matter the name they taste dy no myte regardless how cooked.

[BucEyedPea]

Bison Burgers!

[BucEyedPea]

Originally Posted by Easy 6

Spring is in the air, so thats the mood

Fried catfish nuggets

Baked beans

Lemonade

Iced tea

Onion

Oh yeah THAT! Time for fasting and dieting off the winter extra 4-5 lbs.

[BucEyedPea]

Originally Posted by RubberSponge

I'll have to try the egg. I am afraid I will just have clumps of egg in my sauce. But it could be worse.

I use dry rather than fresh because it is almost foolproof. A bad alfredo is one with the cheese stuck to the bottom of the pan and not incorporated into the cream. Dry I have never seen that happen.

Garlic I like to use because I think it adds so much more to the sauce.

That's why you temper it first. Do you know what that means?


Video here:

http://www.bhg.com/recipes/how-to/bake/tempering-eggs/

With a ladle, gradually add about 1 cup of the hot mixture into egg yolks, mixture constantly. Then, add egg yolk mixture to mixture in pan and continue cooking according to the recipe.

That's how I usually do it but on alfredo sauce, I let sauce in pan cool down a bit first too. I bring it back up a bit if I need too. I add the egg yolk near at the end of making the sauce too.

[srvy]

Heads up for those in price chopper locality. They have meat sale starting 9-11 4.99 a lb in cryovac for KC strip. If your leary of cryovac or freezer space is tight it's 5.99 lb family pacs.

Also pork butt .99 lb in cryovac

[Pepe Silvia]

Stouffers Meat Lovers Lasagna is really frickin' good.

[RobBlake]

Originally Posted by PackerinMo

Stouffers Meat Lovers Lasagna is really frickin' good.

Yes in the hell it is. Especially if you broil the cheese at the end and make it nice and crispy

[scho63]

Originally Posted by PackerinMo

Stouffers Meat Lovers Lasagna is really frickin' good.

Originally Posted by RobBlake

Yes in the hell it is. Especially if you broil the cheese at the end and make it nice and crispy

YES AND YES!

[GloryDayz]

Originally Posted by RobBlake

Yes in the hell it is. Especially if you broil the cheese at the end and make it nice and crispy

This..

[Buzz]

Banquet fried chicken legs, asparagus, mushroom rice, shells and cheese.



.

[GloryDayz]

Taco bell on the way to stick and puck... Hey, don't judge.....picked up the son at 4:00 (when school gets out) S&P starts at 4:45, no time to waste...

[Buzz]

Kinda missing the taco bell double stack tacos for a buck, the nacho cheese wasn't bad.

[Nickhead]

Originally Posted by Buzz

Kinda missing the taco bell double stack tacos for a buck, the nacho cheese wasn't bad.

i do home made double decker taco's. the family loves them. i think i am the only one in the state of NSW that makes them. i use the larger shells though, step it up a tad