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#52
06-18-2007, 05:28 PM
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Re: ATF Chatroom (O/T)
[ QUOTE ]
[ QUOTE ] k, Sorry, PF Chang's isn't very good. [/ QUOTE ] Agree 100%. Why go to an overcrowded, overpriced place with mediocre food when there are always probably 10+ small family-owned Chinese places w/in a mile that are cheaper with better food? [/ QUOTE ] Did I not say I wasn't paying for it? I think the honey chicken, or honey seared chicken at the spin off Pei Wei's is very good and don't really care what else is on the menu. 
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#53
06-18-2007, 05:28 PM
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Re: ATF Chatroom (O/T)
[ QUOTE ]
word of advice to travellers: If ever you come to England, try and get some steak and ale or steak and guinness pie. That is all. [/ QUOTE ] 1 10" pie shells 2 lbs Round steak, diced into 1" cubes All purpose Flour Salt and Pepper to taste 3 Tablespoons Lard or Crisco 8 slices Canadian bacon, diced 5 medium onions, peeled and chopped 1 1/2 cups (300 ml) Guinness Stout 3 Tablespoons clover honey 2 Tablespoons dried currants 1/2 cup chopped parsley Egg White from 1 egg Pre-heat over to 350 degrees F. Bake base of pie shell blind (meaning weighing down the bottom of the pie crust with either pie beads or dried beans) for 10-12 minutes, ensuring the crust is starting to become golden/golden brown, but not entirely. Remove from oven and set aside. Lower the heat to 325 degrees F. Using a large mixing bowl, combine flour with salt and pepper. Liberally dust the cubes of steak with the flour. In a large skillet, melt the three tablespoons of lard over medium heat. Add the diced bacon and fry between 3-4 minutes. Add pieces of steak, tapping off any excess flour before placing in the skillet. Brown the meat for 8-10 minutes. Remove the beef and place the pieces into a casserole dish to cool. Leave the bacon in the skillet. In the remaining bacon and lard drippings sauté the onions until golden. While the onions are frying, combine the Guinness, honey and currants in a medium mixing bowl. Allow to sit for 5-10 minutes. Remove the onions and bacon from the skillet and combine with the beef in the casserole dish. Top with the Guinness mixture and add chopped parsley. Wrap the top with Aluminum foil and place in the oven to bake for 2 and a half hours. Remove from oven and ladle meat filling into the baked pie crust. Top with the unbaked pie shell, brush with egg whites, and place back in the oven for 12-15 minutes, until top is a golden brown. Remove from oven and sit for 15 minutes. Slice and serve. Serves 4-6 PS... Don't forget to participate in the Cooking Challenge and Food thread
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#54
06-18-2007, 05:36 PM
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Re: ATF Chatroom (O/T)
[ QUOTE ]
[ QUOTE ] [ QUOTE ] k, Sorry, PF Chang's isn't very good. [/ QUOTE ] Agree 100%. Why go to an overcrowded, overpriced place with mediocre food when there are always probably 10+ small family-owned Chinese places w/in a mile that are cheaper with better food? [/ QUOTE ] Did I not say I wasn't paying for it? I think the honey chicken, or honey seared chicken at the spin off Pei Wei's is very good and don't really care what else is on the menu. [/ QUOTE ] Yeah, hating on PF Chang's is like a rich man's version of hating on fast food joints in an OOT thread. I can definitely roll with some lettuce wraps and then a little Kung Pao Chicken action. Yum.
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#58
06-18-2007, 06:14 PM
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Re: ATF Chatroom (O/T)
MicroBob,
In my world, chimichangas >>>>>>>>>>> tacos > burritos. Just my preference. Never have been a burrito guy for some reason, but fry that bitch up and put a bunch of fatty stuff on it and I'm there.
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#60
06-18-2007, 06:18 PM
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Re: ATF Chatroom (O/T)
[ QUOTE ]
there's an awesome chinese restaurant in the gold coast. if you're at the WSOP, take the time to walk across the street once and hit up Ping Pang Pong (i am not making that name up). [/ QUOTE ] There is a place in Colorado (no I can't be more specific) called Double Happy which I always thought was an outstanding name.
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