Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 731

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
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Originally Posted by Fire Me Boy!:
I've got about 70 bulbs of 6 or 7 varieties I planted in the fall. They're about 1 foot tall now. Some Creole, Lorz Italian, Burgundy, Rose Du Lautrec, Labrea Purple... a few others.

Home grown garlic is exponentially better than store.

My local Publix carries this time of year some really nice Italian Red. I pick them up pounds at a time when I don't grow.

Dammit FNB!!!!!! Don't tell the foodie wantabees about the good shit.....

Practice Shroom Management.....Treat them like shrooms!

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Originally Posted by threebag02:
Timbone, we figured we'd start with tempting your pallet, but our goal is your asshole :-)

Sincerely

Your Food

Dear Your Food,

Please sneak in a gram of Ghost Pepper to his boil bag next time he fires up the Sous Vide. His ass will love it....

FYI, If 2 men are holding hands when leaving a Mexican or a curry joint, read between the lines....
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Originally Posted by threebag02:
Timbone, we figured we'd start with tempting your pallet, but our goal is your asshole :-)

Sincerely

Your Food

Oh yoooooo hoooooo!! [wolf whistle]

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Originally Posted by Baby Lee:
Oh yoooooo hoooooo!! [wolf whistle]

feeling it coming and "going"

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Crawfish etouffee

Sent from my moto x4 using Tapatalk
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Ancho rubbed tri tip. I replicated a cilantro chimichurri I sampled while south of the border last week that blew me away.

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Originally Posted by Sorce:
Crawfish etouffee

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Damn that looks good. Recipe?
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Originally Posted by KCUnited:
Ancho rubbed tri tip. I replicated a cilantro chimichurri I sampled while south of the border last week that blew me away.

This too. Im starving
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Looks good. How hard is it to make a chimichurri sauce...*ahem*...gravy?

I've always been interested...looks a little intimidating, though.
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Originally Posted by TimBone:
Looks good. How hard is it to make a chimichurri sauce...*ahem*...gravy?

I've always been interested...looks a little intimidating, though.

Easy peazy

This is what I started with, made a couple of mods to mine

http://www.rickbayless.com/recipe/ci...michurripesto/
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Originally Posted by Sorce:
Crawfish etouffee

Sent from my moto x4 using Tapatalk

Some fine looking eats!
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Originally Posted by KCUnited:
Ancho rubbed tri tip. I replicated a cilantro chimichurri I sampled while south of the border last week that blew me away.

That looks great.
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Originally Posted by cooper barrett:
Easy peazy

This is what I started with, made a couple of mods to mine

http://www.rickbayless.com/recipe/ci...michurripesto/

:-)
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Originally Posted by TimBone:
Looks good. How hard is it to make a chimichurri sauce...*ahem*...gravy?

I've always been interested...looks a little intimidating, though.

It’s super easy. Parsley, garlic clove, red onion, red pepper flake, squeeze of citrus, salt, pepper, and oil in a blender. Equal parts cilantro/parsley to make it more Mexican than Argentinian.
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