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Nzoner's Game Room>Fire Me Boy! What's For Dinner? Thread
Buehler445 08:45 AM 07-15-2015
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
[Reply]
Baby Lee 07:16 AM 05-24-2020
Originally Posted by threebag02:
Lew, how them Guacamole Slices coming along?

I had about 10 avocados I mashed up last night. Threw in everything but the kitchen sink. I had a bag of Tostitos and they were salty as heck and mixed well with the guacamole. Then had a couple of bacon wrapped fillets and large shrimp I threw on the “Daniel Boone Pellet Smoker” with corn on the cob and roasted jalapeños. Threw some Spanish rice on the side and it was pretty freaking amazing. The fillets were perfect. Washed it down with a few Dos Equis.
I'm starting to convince myself that guacamole on an omelette is even better than gauc on Mexican dishes.

3 eggs, spoonful of ricotta, mushroom, bell pepper, onion, baby bello, kalamata olive. A little buffalo mozz, and little sharp cheddar. Cook it up and top with guac. Toast on side to honor Buzz.
[Reply]
lewdog 07:19 AM 05-24-2020
Originally Posted by threebag02:
Lew, how them Guacamole Slices coming along?

I had about 10 avocados I mashed up last night. Threw in everything but the kitchen sink. I had a bag of Tostitos and they were salty as heck and mixed well with the guacamole. Then had a couple of bacon wrapped fillets and large shrimp I threw on the “Daniel Boone Pellet Smoker” with corn on the cob and roasted jalapeños. Threw some Spanish rice on the side and it was pretty freaking amazing. The fillets were perfect. Washed it down with a few Dos Equis.
I’ve cornered the market on guacamole slices.

I had Mexican from a local place last night. Amazing hot salsa and guacamole sauce on their burrito.
[Reply]
Pablo 04:55 PM 05-24-2020



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[Reply]
Sorce 08:00 PM 05-24-2020
Originally Posted by Pablo:



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What's on the left?

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[Reply]
Pablo 08:23 PM 05-24-2020
Originally Posted by Sorce:
What's on the left?

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Baked beans.
[Reply]
cooper barrett 09:16 PM 05-24-2020
could be brownies
[Reply]
KCUnited 01:27 PM 05-25-2020
Chopped some leftover pulled pork for poppers




[Reply]
DJ's left nut 03:35 PM 05-25-2020
Never thought about putting shredded/pulled meat in a popper. Good idea.

May steal it for a stuffed green/red pepper so I can feed it to the kids
[Reply]
Easy 6 03:57 PM 05-25-2020
Lena’s St Louis style deluxe thin crust with provel cheese

They really make a beautiful, hand topped pie
[Reply]
patteeu 05:52 PM 05-25-2020
Someone tell me how to make the best fish taco.
[Reply]
Abba-Dabba 06:47 PM 05-25-2020
Originally Posted by patteeu:
Someone tell me how to make the best fish taco.
Some type of white fish. Usually tilapia is a good and affordable choice. Be careful with an oily fish. Not very desirable. For an example, Catfish is too oily IMO

I prefer blackened with a cajun spice rub. Some prefer battered and fried. But it requires much more work and not healthy.

I take some bagged slaw drizzle with fresh lime juice and a couple drops of Valentina Xtra hot sauce to just barely coat the cabbage.

Cream based sauce for the tacos is a mixture of sour cream, mayo and milk, with fresh lime juice, garlic & onion powder and chopped cilantro.

At that point, that is pretty much a fish taco. You add can whatever you like on it just like you would any other taco.
[Reply]
Easy 6 07:08 PM 05-25-2020
Originally Posted by RubberSponge:
Some type of white fish. Usually tilapia is a good and affordable choice. Be careful with an oily fish. Not very desirable. For an example, Catfish is too oily IMO

I prefer blackened with a cajun spice rub. Some prefer battered and fried. But it requires much more work and not healthy.

I take some bagged slaw drizzle with fresh lime juice and a couple drops of Valentina Xtra hot sauce to just barely coat the cabbage.

Cream based sauce for the tacos is a mixture of sour cream, mayo and milk, with fresh lime juice, garlic & onion powder and chopped cilantro.

At that point, that is pretty much a fish taco. You add can whatever you like on it just like you would any other taco.
Without the snappy bite of fresh curtido you’re just spinning your wheels, man
[Reply]
Megatron96 07:24 PM 05-25-2020
Originally Posted by patteeu:
Someone tell me how to make the best fish taco.
Cod is what most restaurants typically use. But as noted already, almost any white-fleshed firm fish will do. I've used striper/white bass before with good results.

If I could choose a fish, I'd probably try walleye. Can't think of a better tasting freshwater fish deep-fried; would probably be great as a taco.

Trick really is not to over-cook your fish. You want it to be just a hair before done when you pull it out of the fryer or off the grill. Think medium-rare almost medium.
[Reply]
Sorce 07:34 PM 05-25-2020
Joe's Minskys pizza. The first one we called was sold out, I think they skimped on the meat trying to make it go further.

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[Reply]
Abba-Dabba 07:44 PM 05-25-2020
Originally Posted by Easy 6:
Without the snappy bite of fresh curtido you’re just spinning your wheels, man
Awesome as well.

So many ways you can go with the slaw.
[Reply]
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