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Dinner Plans? (6 Viewers)

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Angus filet and way too done roasted broccoli. Send off dinner for my son who I take back to college tomorrow.
 
If my house was big enough, I would absolutely host the Zombie Meet-up Eat-up.

In addition to chips/money, attendees would bring a mystery ingredient that would be incorporated into the meals over the next 3-4 days. In addition to great poker, we would get great food with guest PCF chefs. :wow:

Alas, my house is a mere 1200 sq ft and cant host that many people comfortably. :unsure:
 
DuffCal said:
What is the business?! I have never seen such a thing... but I am intrigued.
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Ben introduced me to this! It's simple to make really. 2 crescent roll packs, meat of your choice (we use venison, can use chicken, turkey or beef) a packet of taco seasoning, shredded cheese of your choice, and a bit of sour cream dolloped on top. Wrap it all inside the crescents to form a 'ring's. You could obviously get creative and add any other taco fixings you like (except lettuce) and bake in the oven at 350 until crisp/brown. We add a little extra taco seasoning to give it a good flavor and make an "old bay/garlic" crust.
 
detroitdad said:
only thing that is meh. Make your own. Hell, you probably have all the seasonings in your house anyways. It'll improve the dish tenfold, and without all the extra sodium!
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I use the reduced sodium taco seasoning packet lol I like to keep it quick and simple (I'm a bit lazy) probably could make my own seasoning but that = effort lol
 
FordPickup92 said:
I use the reduced sodium taco seasoning packet lol I like to keep it quick and simple (I'm a bit lazy) probably could make my own seasoning but that = effort lol
Click to expand...
Your packet may vary, but these are among the ingredients in "Old El Paso" seasoning...
  • Silicon Dioxide (an anti-caking agent, but you’ll know it better by its other name – sand)
  • Sunflower and/or Cottonseed Oil (as if Beef doesn't have oil)
  • Natural Flavor (this could be anything. Technically, rat poop is a natural flavor)
  • Ethoxyquin (a preservative, but it’s also used as a pesticide, so... pesticide.)
Meanwhile, you can get a jar and pre-make a large batch taco seasoning. 5 minutes today, for your next 6 months worth of tacos, without sand pesticide, and possibly poop.

Bill's right - there is no reason to not make your own, and it will be better.
 
Last edited:
Poker Zombie said:
Your packet may vary, but these are among the ingredients in "Old El Paso" seasoning...
  • Silicon Dioxide (an anti-caking agent, but you’ll know it better by its other name – sand)
  • Sunflower and/or Cottonseed Oil (as if Beef doesn't have oil)
  • Natural Flavor (this could be anything. Technically, rat poop is a natural flavor)
  • Ethoxyquin (a preservative, but it’s also used as a pesticide, so... pesticide.)
Meanwhile, you can get a jae and pre-make a large batch taco seasoning. 5 minutes today, for your next 6 months worth of tacos, without sand pesticide, and possibly poop.

Bill's right - there is no reason to not make your own, and it will be better.
Click to expand...
AdmiredFarawayErmine-small.gif
 
Poker Zombie said:
Your packet may vary, but these are among the ingredients in "Old El Paso" seasoning...
  • Silicon Dioxide (an anti-caking agent, but you’ll know it better by its other name – sand)
  • Sunflower and/or Cottonseed Oil (as if Beef doesn't have oil)
  • Natural Flavor (this could be anything. Technically, rat poop is a natural flavor)
  • Ethoxyquin (a preservative, but it’s also used as a pesticide, so... pesticide.)
Meanwhile, you can get a jar and pre-make a large batch taco seasoning. 5 minutes today, for your next 6 months worth of tacos, without sand pesticide, and possibly poop.

Bill's right - there is no reason to not make your own, and it will be better.
Click to expand...
That's a little harsh. "Natural Flavoring" is usually MSG.

But I agree. Use your own cumin and coriander seed (and any other whole spice), and you can dry roast before grinding into powder for use - really makes the flavour pop.
 
Tonight's first wine. Yeah, there will be more. I only had one martini.
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The amuse bouche - a mini ham and cheese sandwich. Fontina fontal cheese and pancetta for the ham. On an olive oil / salt loaf of bread.
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Appetizer - Carpaccio. So named after an Italian artist that used vibrant, blood red colors. I think I hit the mark.
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Some bread in between, with fresh basil and cured olives. Because it's not Italian if you don't carbo-load like you're about to run a marathon.
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Soup course, of course. Made with a horse. Well, no horse, but a pumpkin... and chicken bones... and wing tips that simmered all day. Topped with shaved parmigiano reggiano.
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Still 2 more courses to go...
 

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