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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]
Fish 10:20 PM 06-28-2020
So this is ridiculously expensive. But it's really really tasty. I'm guessing it's going to last a long time since it's so spicy. Incredible hot pepper flavor for hot pepper addicts... This is seriously spicy no joke...



https://www.flatironpepper.com/produ...fbf5fb38&_ss=r
[Reply]
cooper barrett 11:43 PM 06-28-2020
Cost per ounce?


Originally Posted by Fish:
So this is ridiculously expensive. But it's really really tasty. I'm guessing it's going to last a long time since it's so spicy. Incredible hot pepper flavor for hot pepper addicts... This is seriously spicy no joke...



https://www.flatironpepper.com/produ...fbf5fb38&_ss=r

[Reply]
Baby Lee 06:59 AM 06-29-2020
Originally Posted by Fish:
So this is ridiculously expensive. But it's really really tasty. I'm guessing it's going to last a long time since it's so spicy. Incredible hot pepper flavor for hot pepper addicts... This is seriously spicy no joke...



https://www.flatironpepper.com/produ...fbf5fb38&_ss=r
I've pimped this before, probably in this very thread, but here goes again. Not sure how it matches up on a price/ounce basis, but this stuff is great if you already know you're gonna add salt and need to add heat. Adds WAY more heat than salt so you don't have to worry about oversalting.

https://www.spiceandtea.com/scorpion...-sea-salt.html
[Reply]
Fish 07:41 AM 06-29-2020
Originally Posted by cooper barrett:
Cost per ounce?
Bottle was $20. So it's about ~$12/oz. But it doesn't take much...
[Reply]
Fish 07:42 AM 06-29-2020
Originally Posted by Baby Lee:
I've pimped this before, probably in this very thread, but here goes again. Not sure how it matches up on a price/ounce basis, but this stuff is great if you already know you're gonna add salt and need to add heat. Adds WAY more heat than salt so you don't have to worry about oversalting.

https://www.spiceandtea.com/scorpion...-sea-salt.html
Ohhh... might have to try that salt. Thanks.
[Reply]
cooper barrett 10:28 AM 06-29-2020
I make a smoked pepper dust mix that I sell for $15 oz. No salt in mine just breath taking, eye watering heat.
[Reply]
scho63 06:01 PM 06-29-2020
Saturday lunch:

Had some super fresh Shrimp ceviche with red onions, cucumber, jalapenos, cherry tomatoes, cilatro, lime juice served with crispy wontons.

Then 3 Mongolion glazed lamb chops grilled to perfection with a red cabbage slaw.

I had a frozen Mango margarita with a Grand Marnier topper added
[Reply]
ptlyon 07:25 PM 06-29-2020
Originally Posted by cooper barrett:
I make a smoked pepper dust mix that I sell for $15 oz. No salt in mine just breath taking, eye watering heat.
Like most of your posts
[Reply]
ptlyon 07:28 PM 06-29-2020
I need to make some ceiveche shrimp and other stuff. Don't think the GF has ever had it. May take some convincing.
[Reply]
scho63 11:01 PM 06-29-2020
Originally Posted by ptlyon:
I need to make some ceiveche shrimp and other stuff. Don't think the GF has ever had it. May take some convincing.
My favorite and best ceviche ever aside from the beach in Cancun 35 years ago is from Uncle Julio's in northern Virginia.


This recipe is damn close to it

https://domesticdreamboat.com/ceviche/

Ingredients
8 oz tilapia fillets
6 oz scallops
6 oz peeled shrimp
1 tsp lime zest
1/2 cup lime juice 4 limes
1/2 cup lemon juice 4 lemons
1 small red bell pepper stemmed, seeded and minced
1 small jalapeno pepper stemmed, seeded and minced
1 clove medium garlic minced or pressed
salt
1/4 cup extra virgin olive oil
4 scallions thinly sliced
4 Tbsp cilantro minced
1/2 tsp sugar
black pepper to taste
Instructions
Slice tilapia fillets into 1/3" thick slices, then cut into 1" pieces. Remove shrimp tails and slice both shrimp and scallops 1/3" thick.
Mix seafood, lime zest, lime and lemon juice, bell pepper, jalapeno, garlic and 1/2 tsp salt in a medium bowl. Cover and refrigerate for 1 hour, stirring halfway through.
Pour mixture into a mesh strainer to drain excess liquid, but still leaving it moist. Stir in olive oil, scallions, cilantro, sugar and salt and pepper to taste. Serve either family style or in individual bowls. Can be served on top of a green salad or with tortilla chips or fresh corn tortillas.

NOTE: I would add finely chopped red onion and small grape or cherry tomatoes cut in half to this along with some small cubed pieces of cucumber. Needs some more veggies to freshen up and balance all the seafood.
[Reply]
Easy 6 06:29 AM 06-30-2020
Originally Posted by ptlyon:
I need to make some ceiveche shrimp and other stuff. Don't think the GF has ever had it. May take some convincing.
Just donít tell her itís the lime juice cooking the shrimp and sheíll never know the difference...
[Reply]
KCUnited 05:16 PM 07-01-2020
Panko crust fried halibut and literal chips

Mostly flossing these Clancy Nashville Hot Chicken chips from Aldis


[Reply]
Pasta Giant Meatball 05:45 PM 07-01-2020
Chicken chips Ricky. Should have gone with chicken fingers with them...the good kind
[Reply]
KCUnited 05:18 PM Yesterday
Wife made homemade garlic hummus so I did chicken shawarma on the grill with naan and carrots as a cooler




[Reply]
Kman34 05:23 PM Yesterday
1st time cooking a pizza on my pellet grill... I’ll let you know how it turned out..
[Reply]
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