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The Lounge>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]
srvy 07:00 PM 02-21-2017
Originally Posted by Inmem58:
Not a fan of "heated" oysters, I prefer them very cold on a half shell with cocktail sauce mixed with horseradish and lemon.
I'm not a big fan of seafood but my wife makes a dish her mom always cooks. It's oysters and mussels with Spanish chorizo in a soup with greens peppers garlic and other stuff I don't even know. She cooks it in a copper hinged steam she brought over from Phil's it was her grandmas. It is delish.

Strangest thing the was i was watching cooking with Ming and he had a famous chef on named Jasper and he had a dish very near to this just not as many vegi. He also used a copper hinged steamer but smaller. Must be the Spanish influence as he said it was from Spain or somewhere in S. America can't remember. Ming also showed proper way like my wife taught me to eat the steamed oyster and mussels dig out you first oyster Haffner opened like a hinge and use it to grab the rest. Also break out a mussel she'll to use as spoon for the broth.
[Reply]
In58men 07:01 PM 02-21-2017
Sammich




Sent from my iPhone using Tapatalk
[Reply]
Baby Lee 07:09 PM 02-21-2017
Originally Posted by Inmem58:
Sammich




Sent from my iPhone using Tapatalk
I had something very similar, only I used Cobblestone Brooklyn Rye and it was all deli ham. Sprinkled on some grated mixed cheese and popped in the toaster oven.

Lettuce, tomato and grated horseradish.


[Reply]
In58men 07:10 PM 02-21-2017
Originally Posted by srvy:
I'm not a big fan of seafood but my wife makes a dish her mom always cooks. It's oysters and mussels with Spanish chorizo in a soup with greens peppers garlic and other stuff I don't even know. She cooks it in a copper hinged steam she brought over from Phil's it was her grandmas. It is delish.

Strangest thing the was i was watching cooking with Ming and he had a famous chef on named Jasper and he had a dish very near to this just not as many vegi. He also used a copper hinged steamer but smaller. Must be the Spanish influence as he said it was from Spain or somewhere in S. America can't remember. Ming also showed proper way like my wife taught me to eat the steamed oyster and mussels dig out you first oyster Haffner opened like a hinge and use it to grab the rest. Also break out a mussel she'll to use as spoon for the broth.
I'm pretty sure I can tolerate heated oysters in something you're explaining. My mom makes oyster stuffing and it's not too shabby. I'll have research that dish, it actually sounds good. Thanks for sharing man.
[Reply]
Fire Me Boy! 07:13 PM 02-21-2017
Originally Posted by Inmem58:
I'm pretty sure I can tolerate heated oysters in something you're explaining. My mom makes oyster stuffing and it's not too shabby. I'll have research that dish, it actually sounds good. Thanks for sharing man.


I'll bet you'd like chargrilled oysters.
[Reply]
Buzz 07:21 PM 02-21-2017
All the steak posts reminds me I have some New York strip steaks I need to cook. I picked them up for Valentines day at $3.99 for 8 oz and ended up making something else.
[Reply]
Buzz 07:27 PM 02-21-2017
Originally Posted by srvy:
Right down my alley buzz looks good. I need to make some fried apples that was a staple growing up mom always made that it seemed.

Funny, I talked to my mom Sunday and told her I made them and hadn't had them since she made them 25 some years ago.
[Reply]
lewdog 07:28 PM 02-21-2017
Originally Posted by Buzz:
All the steak posts reminds me I have some New York strip steaks I need to cook. I picked them up for Valentines day at $3.99 for 8 oz and ended up making something else.
I dig New York Strip steaks. Less fat than a Ribeye and quite a bit cheaper when on sale. They cook up nice!
[Reply]
In58men 07:52 PM 02-21-2017
Originally Posted by Fire Me Boy!:
I'll bet you'd like chargrilled oysters.
Hmm I'm not sure about that, but I'll be more than willing to try them. I learned real quick from my grandpa that if you enjoy cooking you must be willing to try everything.
[Reply]
Sorce 10:25 PM 02-21-2017
Going to India for a couple weeks so I should have some pics from that...
[Reply]
GloryDayz 10:49 PM 02-21-2017
Originally Posted by Sorce:
Going to India for a couple weeks so I should have some pics from that...
Sweeeeeeeet...

Sent from my phone using Tapatalk (so spelling be damned!!!)
[Reply]
Hammock Parties 06:51 AM 02-22-2017
Not sure what this really is, but it was called "Mariposa Jalisco" at Real Jalisco last night. It's marinated pork topped with tomatillo sauce and other stuff. Really, really good. Excellent flavor in this dish from just the meat alone.



This recipe seems to be it...AKA Carne Adobado

http://www.food.com/recipe/jalisco-pork-79770
[Reply]
scho63 09:32 AM 02-22-2017
Originally Posted by Inmem58:
Sammich

PUMPERNICKEL, the king of the underrated sandwich breads. :-)
[Reply]
scho63 09:33 AM 02-22-2017
Originally Posted by Sorce:
Going to India for a couple weeks so I should have some pics from that...

Here's a pic for you.........not quite 72 virgins but 72 should do the trick for two weeks. :-)



[Reply]
In58men 09:34 AM 02-22-2017
Originally Posted by scho63:
PUMPERNICKEL, the king of the underrated sandwich breads. :-)
It is hands down the best bread for sandwiches.
[Reply]
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