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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]
Fire Me Boy! 10:25 AM 12-21-2015
Originally Posted by Donger:
Not in my opinion but I like a lot of sauce. I just knew that 10 ounces wasn't going to be enough with it simmering for an hour, even covered. You might want to try it at 16 oz and see.
Mrs. FMB! likes a lot of sauce.

Not like that, pervs.
[Reply]
BucEyedPea 04:59 PM 12-21-2015
Man, I had the most awesome soup on my way out of the Natural food store picking up my holiday spices for baking. It was called Sweet n'spicy Peruvian soup. I leaned over that pot at the soup bar and loved the smell. It smelled fragrant. I noticed the coriander smell in it. So I tried a small one. Then I wrote down the ingredient list, went back and got two more spices coriander and dried mustard. It didn't state the amounts for each.

I went right home and made it but have company so didn't take a pic. Just get a load of these ingredients especially the spices:
Fresh ginger, garlic, sugar, cinnamon, cumin, coriander, dry mustard, cayenne, bay leaf salt and pepper

Chicken broth, onion, cabbage, sweet potatoes, carrots and can of diced tomatoes.
I just threw it together to taste and matched it perfectly. It was delicious and different. Kid even liked it. I know it has similar spices to Indian food, which I haven't had a lot but I never had any Peruvian food at all before.

Next time I make it I'll take a picture.
[Reply]
Buzz 10:50 PM 12-21-2015
This diet crap is not going to work. Tilapia the size of a deck of cards and a cup of veggies? Hell, I didn't eat all day, freaking snack after a six pack, not going to happen. Good thing I made a drum full of stew.
[Reply]
tooge 11:49 AM 12-22-2015
So I made the best "soup" ive ever had. Not sure if a bisque is a soup or not, but it is in my book. So, I made a shrimp bisque. Buttery, smooth, very shrimpy. I made a shrimp stock with the shells after I cleaned the shrimp, and added it to the party right before the cream. Pureed it all with an immersion blender, then added some cut up shrimp to add some bites of shrimp in with all the smooth creaminess. I used corn off the cob to help sweeten it, and some creole seasoning, which is what I sprinkled on the top at the finish as well. It was freaking amazing.

Saute onions, celery, corn (fresh), garlic, salt, white pepper, creole seasoning, and chopped basil in butter/olive oil mixture
Add diced tomatoes and shrimp stock (made from boiling shells).
pour in cream and simmer
Add cut up shrimp and simmer 10 minutes
Use immersion blender to bring it all to a creamy consistency
Add the cut up shrimp and simmer 10 more minutes.
Sprinkle some creole seasoning on top to taste.
Attached: IMG_1327.JPG (154.2 KB) 
[Reply]
Shekelsteinberg 01:39 AM 12-23-2015


This is my first homemade kosher pizza from scratch. Turkey pepperoni.
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Buzz 12-23-2015, 05:11 PM
This message has been deleted by Buzz. Reason: .
Buzz 05:14 PM 12-23-2015
I tried out a New York style recipe today and pissed off the wife, she stuck to her diet.
Attached: IMG_20151223_160732.jpg (95.5 KB) IMG_20151223_165745.jpg (94.6 KB) 
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BucEyedPea 08:50 PM 12-23-2015
Chicken Piccata and some garlicky-butter angel hair pasta! No time to make salad tonight. Too much baking. Besides, it was filling enough. Drank the rest of Cabernet Sauvignon Blanc that I had cooked it with.
Attached: Chicken PiccataRS#.png (415.0 KB) 
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BucEyedPea 08:52 PM 12-23-2015
Originally Posted by Buzz:
I tried out a New York style recipe today and pissed off the wife, she stuck to her diet.
Good. I made a quickie one last night now that I found Udi's gluten free frozen crusts.
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Fire Me Boy! 08:59 PM 12-23-2015
Originally Posted by BucEyedPea:
Chicken Piccata and some garlicky-butter angel hair pasta! No time to make salad tonight. Too much baking. Besides, it was filling enough. Drank the rest of Cabernet Sauvignon Blanc that I had cooked it with.

That looks good!
[Reply]
RobBlake 09:02 PM 12-23-2015
i wanna marry BEP
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BucEyedPea 09:02 PM 12-23-2015
Ina Garten's recipe from Food Network, FMB. Made it before and liked it.
Chicken was tender and moist.
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BucEyedPea 09:03 PM 12-23-2015
Originally Posted by RobBlake:
i wanna marry BEP
:-) No you don't!
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RobBlake 09:05 PM 12-23-2015
Originally Posted by BucEyedPea:
:-) No you don't!
you got me falling for your meals girl. :-)

i'll even wear a pats onesie, occassionally.
[Reply]
BucEyedPea 09:08 PM 12-23-2015
Originally Posted by RobBlake:
you got me falling for your meals girl. :-)

i'll even wear a pats onesie, occassionally.
Oh yeah? You had me at "pats"!

Just don't break anything when you fall down now!
[Reply]
Buzz 09:09 PM 12-23-2015
Originally Posted by BucEyedPea:
Good. I made a quickie one last night now that I found Udi's gluten free frozen crusts.

Well, I baked chicken thighs and cooked veggies last night so she had that to eat. When I made dough yesterday, I knew it would come back to haunt me. Today I was told never to call her fat (which I never have) because of what I cook. Gotta change my way's I guess.
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