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Foodies BS Thread.

Discussion in 'Food Talk' started by ryanjboutin, Apr 15, 2011.

  1. Mar 24, 2014 at 1:33 PM
    #6841
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Sweet thanks for the write-up!!! Sounds simple enough so I'll def give this dish a try!!
     
  2. Mar 24, 2014 at 1:59 PM
    #6842
    Boerseun

    Boerseun Well-Known Member

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    Here's one I did a while ago for a group breakfast meeting - quickest way to make a bunch of them was to use frozen hashbrowns and scrambled egg mix, then topped with grated cheese when done. Unfortunately I don't have a pic of the finished product.

    Bradenton-20130721-00065.jpg
     
  3. Mar 24, 2014 at 2:06 PM
    #6843
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    :thumbsup:
     
  4. Mar 25, 2014 at 6:16 AM
    #6844
    SR52012

    SR52012 Well-Known Member

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    This week i will b making crockpot mac and cheese... i got it from a buddy and want to try it... ill do a write up after.
     
  5. Mar 25, 2014 at 6:54 AM
    #6845
    LUSETACO

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    Waiting. :popcorn:

    Last nights dinner, Roasted chicken.

    [​IMG]

    [​IMG]

    [​IMG]
     
  6. Mar 25, 2014 at 7:23 AM
    #6846
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Now thats a good looking chicken! ^^^
     
  7. Mar 25, 2014 at 7:51 AM
    #6847
    SR52012

    SR52012 Well-Known Member

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    This is all i have so far... and it would have gone great with that chicken!

    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]1 16oz box of elbow macaroni[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]½ stick of butter[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]1 8oz can evaporated milk[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]1 pint whole milk[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]5 blocks extra sharp cheddar cheese grated[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Salt and pepper to taste[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif] [/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Cook macaroni al dente.[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Drain and put in crock pot on warm/low[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Add butter and evaporated milk and mix till butter is melted[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Mix in grated cheese and half of milk. Stir every 15 to 20 minutes for 30 to 40 minutes.[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Add remaining milk and continue stirring every 15 to 20 minutes until creamy (approx. 3 hours).[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Salt and pepper to taste.[/FONT][/FONT]
    [FONT=Times New Roman,serif][FONT=Calibri,sans-serif]Serve immediately[/FONT][/FONT]
     
  8. Mar 25, 2014 at 8:53 AM
    #6848
    LUSETACO

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    Thanks! Got some olive oil and seasonings up under the skin. Makes all the difference!
     
  9. Mar 25, 2014 at 8:55 AM
    #6849
    LUSETACO

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    Sounds good!
     
  10. Mar 25, 2014 at 9:09 AM
    #6850
    SR52012

    SR52012 Well-Known Member

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    And he told me with this, that i never realy thought of... but the block cheese is better to make mac and cheese and other things of that nature because the pregrated cheese is coated with a cornstarch to help from sticking together and it dosent melt as creamy
     
  11. Mar 25, 2014 at 9:14 AM
    #6851
    Boerseun

    Boerseun Well-Known Member

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    Good tip. I never thought about that.:thumbsup:
    Even though I guess the difference will be very small.
     
  12. Mar 25, 2014 at 10:44 AM
    #6852
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    I'll have to try that next time. I've heard of that concept but just always forgot to try it out. :cool:
     
  13. Mar 25, 2014 at 10:58 AM
    #6853
    Xaks

    Xaks Cranky & often armed sysadmin

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    Plus, some cheeses are just meltier.

    Parmesan? Not so much. Mozz often breaks and gets greasy if you aren't careful.

    Provolone, gouda, asiago, cheddar, colby, gruyere, muenster.....awesome melting cheeses. Muenster makes a grilled cheese to kill over.
     
  14. Mar 25, 2014 at 11:38 AM
    #6854
    LUSETACO

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    Try a grilled ham and cheese made with dill havarti. :drool:
     
  15. Mar 25, 2014 at 12:20 PM
    #6855
    MTgirl

    MTgirl too many frogs, not enough princes...

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    dat looks tasty :hungry:

    meltier? is that even a real word?
     
  16. Mar 25, 2014 at 1:20 PM
    #6856
    Xaks

    Xaks Cranky & often armed sysadmin

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    If it isn't, it should be!

    The very proof is that you knew *exactly* what I meant :)
     
  17. Mar 25, 2014 at 2:01 PM
    #6857
    LUSETACO

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    Chicken and dumplings with the leftovers tonight.

    [​IMG]
     
  18. Mar 25, 2014 at 3:00 PM
    #6858
    SR52012

    SR52012 Well-Known Member

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    If you dont know what meltier is... idk if you should be in this thread... just saying, shit gets real in here lol.
     
  19. Mar 27, 2014 at 7:57 AM
    #6859
    toughtaco

    toughtaco Well-Known Member

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    I am soooo hungry. The house is loaded with swine flu so we havent eaten much since last Wednesday.
     
  20. Mar 27, 2014 at 8:06 AM
    #6860
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    Sorry to hear everyone is sick. :(
     
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