Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 787

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]

Originally Posted by KCUnited:
I asked the wife about her lemon bar recipe and she just said it's a variation of Anne Thornton's recipe. I'm a bit of a citrus candy/dessert fanatic and these hit the spot for me every time.

https://www.foodnetwork.com/recipes/...recipe-1924150

I just picked up the ol’ trusty Krusteaz box. They’re in the oven now.
[Reply]

Originally Posted by Fire Me Boy!:
I just picked up the ol’ trusty Krusteaz box. They’re in the oven now.

Those are legit
[Reply]

Originally Posted by Fire Me Boy!:
It’s probably the scallops you’re using. Most frozen scallops are “wet” scallops, meaning they’ve been soaked in sodium tripolyphosphate to retain moisture. The result is scallops with a weird taste and sopping wet, nearly impossible to sear.

If you have a decent fish market near you, you should be able to get fresh, dry scallops.

Then it’s just a matter of getting your pan really hot with a little oil, sear for 90 seconds to 2 minutes, flip, add some butter and baste for another 60-90 seconds.

That sounds like exactly my experience. Living in the suburbs of KC it's not easy to find fresh seafood.

Sent from my moto x4 using Tapatalk
[Reply]

Originally Posted by Sorce:
That sounds like exactly my experience. Living in the suburbs of KC it's not easy to find fresh seafood.

Sent from my moto x4 using Tapatalk

I think Costco carries some frozen that haven’t been soaked. You just need to look at the ingredients. It shouldn’t say anything other than sea scallops.
[Reply]

Got a chuck roast in the sous vide approaching 36 hours, I'll try to remember to get pictures.

Sent from my moto x4 using Tapatalk
[Reply]

Had a BWW salad.
[Reply]

Grilled ribs and chicken in the spiting snow, this weather ain't right.

.

Sent from my LGLS775 using Tapatalk
[Reply]

Originally Posted by Buzz:
Grilled ribs and chicken in the spiting snow, this weather ain't right.

.

Sent from my LGLS775 using Tapatalk

Nice looking plate.

Sent from my moto x4 using Tapatalk
[Reply]

Sous vide chuck roast, 36 hours at 135. Finished in the oven for 8 minutes at 550 with salt, pepper, garlic powder, thyme and rosemary. This was as good as some rib roasts I've had. Will definitely do this again.

Sent from my moto x4 using Tapatalk
[Reply]

36 hours? really?

Originally Posted by Sorce:
Sous vide chuck roast, 36 hours at 135. Finished in the oven for 8 minutes at 550 with salt, pepper, garlic powder, thyme and rosemary. This was as good as some rib roasts I've had. Will definitely do this again.

Sent from my moto x4 using Tapatalk

[Reply]

Originally Posted by cooper barrett:
36 hours? really?

A cooper sighting. Were you banned?
[Reply]

Originally Posted by BryanBusby:
Anyone have a good recipe for a good flavor buffalo sauce, that's light on the heat?

My wife isn't very tolerant of hot, but wants good wings to eat when we draft some brokedick Tight End on draft week

TIA!

Cookies hot wing sauce
[Reply]

Have you thought about doing some non-hot wings altogether? Fry or grill up your wings, toss some in a good hot wing sauce, toss some in a BBQ sauce, toss some in a teriyaki sauce... the choices are endless.

I love some good wings, but I'm not a really a "hot wing" fan. I love 'em with a nice coating of spicy BBQ or jerk sauce, though.
[Reply]