- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: WFDT
Posted on 11/14/12 at 6:28 pm to BRgetthenet
Posted on 11/14/12 at 6:28 pm to BRgetthenet
Just google it dumbass.
Posted on 11/14/12 at 6:36 pm to Walt OReilly
Black beans in wild rice
Ribeye
Some flavor of barefoot wine
Ribeye
Some flavor of barefoot wine
Posted on 11/14/12 at 6:41 pm to Flair Chops
hot dogs.
forgot to get chili from the store today. so...just hot dogs.
forgot to get chili from the store today. so...just hot dogs.
Posted on 11/14/12 at 6:42 pm to BRgetthenet
BR, I marinate flank steak overnight in olive oil, worchestershire, lime juice, sliced onion, garlic, salt and pepper.
I cook it on a broiler pan at 450, about 4-5 min per side. I like to take the drippings at the bottom of the pan and thin it with some water and Better Than Bullion beef, to make an au jus dipping sauce.
I like to serve it over sliced French or Italian bread and pour the sauce over it.
I cook it on a broiler pan at 450, about 4-5 min per side. I like to take the drippings at the bottom of the pan and thin it with some water and Better Than Bullion beef, to make an au jus dipping sauce.
I like to serve it over sliced French or Italian bread and pour the sauce over it.
Posted on 11/14/12 at 6:46 pm to AlmaDawg
So, this ain't happenin' tonight. That's awesome.
Posted on 11/14/12 at 6:51 pm to BRgetthenet
Got a food saver? Vaccum seal the marinade in it.. The point of the maridane is to help break down the tissues and tenderize it. Flank meat can be tough.
You could also use a tenderizing hammer and grill per ususal, I guess?
You could also use a tenderizing hammer and grill per ususal, I guess?
Posted on 11/14/12 at 6:54 pm to Walt OReilly
Emilia Romagna from Mama Della's.
Posted on 11/14/12 at 7:04 pm to BRgetthenet
Cut off a ration for tonight
Marinate the rest
Cook later
Profit
Marinate the rest
Cook later
Profit
Posted on 11/14/12 at 7:35 pm to Walt OReilly
frick you fat bastards for making me want popeyes
Posted on 11/14/12 at 8:03 pm to Walt OReilly
Thawed out some chick sausage gumbo
Rice
Posted on 11/14/12 at 8:44 pm to Rohan2Reed
quote:
Popeye's = "eating like a king?"
jesus what is this country coming to
I didn't mean it like that breh.
I meant it as Walt just eats whatever the frick he wants (like a king).
Posted on 11/14/12 at 9:01 pm to Walt OReilly
Leftover pizza. Papa's in the house.
Posted on 11/14/12 at 9:17 pm to Walt OReilly
Ended up cookin lentil soup
Posted on 11/14/12 at 10:50 pm to quail man
quote:
hot dogs.
forgot to get chili from the store today. so...just hot dogs.
We had hot dogs too - with homemade venison chili on top
Posted on 11/14/12 at 11:15 pm to Rohan2Reed
Ham and eggs, homemade bread, milk.
Posted on 11/14/12 at 11:37 pm to lsutigerbandfan
had my open-faced sandwich at 5:45 .. was hungry by 7 so I went to the store and got a pound of ground beef and a pound of ground pork plus an onion and two bell peppers .. I had everything else I needed in the house to make a chili so I made a big pot and had dinner at 10 pm. it was quite good.
my secret: toast a tbsp of cumin and a tbsp of coriander (both ground) on the stove over medium heat for about 6 minutes then put that in the pot when you at your vegetables to the meat along with the tomato sauce. I also add 2 tsp of adobo sauce and a bottle of dark beer. plus a couple other things I don't wish to divulge.
my secret: toast a tbsp of cumin and a tbsp of coriander (both ground) on the stove over medium heat for about 6 minutes then put that in the pot when you at your vegetables to the meat along with the tomato sauce. I also add 2 tsp of adobo sauce and a bottle of dark beer. plus a couple other things I don't wish to divulge.
Posted on 11/15/12 at 12:12 am to Rohan2Reed
quote:
plus a couple other things I don't wish to divulge.
Why not?
Posted on 11/15/12 at 12:24 am to Gris Gris
A true bona fide gumbo, along with some boudin and grilled chicken hips.
Popular
Back to top
Follow TigerDroppings for LSU Football News