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  Chiefs release Maclin
Posted by: mabbott - 06-02-2017, 06:48 PM - Forum: 65 Toss Power Trap - No Replies

Count this as one less target for Alex Smith.
The Chiefs have released wide receiver Jeremy Maclin, the team announced.
"I'd like to thank Jeremy for his effort and dedication the past two seasons," Chiefs General Manager John Dorsey said. "I have great respect for all players, which makes decisions like these very difficult, but we felt it was in the best interest of our club moving forward to part ways at this time. We wish Jeremy the best as he continues his career."

http://www.nfl.com/news/story/0ap3000000...emy-maclin

Wow, I understand that it saves money... I hope we pick up someone else now.

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  Maclin released
Posted by: tyecopeland - 06-02-2017, 06:47 PM - Forum: 65 Toss Power Trap - Replies (60)

Chiefs released Jeremy Maclin today.

Woah.

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  Bill Grigsby Estate Auction Online
Posted by: ChiefsChick23 - 05-31-2017, 02:21 PM - Forum: 65 Toss Power Trap - No Replies
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  RIP Gregg Allman
Posted by: NOLA - 05-28-2017, 10:18 PM - Forum: 65 Toss Power Trap - Replies (1)

I've never seen a better live band than the Allman Bros.  RIP Gregg.  Thanks for some great shows.

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  New TD celebration rules
Posted by: The_Jonas - 05-23-2017, 10:44 PM - Forum: 65 Toss Power Trap - Replies (6)

» Using the football as a prop after a touchdown
» Celebrating on the ground
» Group demonstrations

All allowed again.

I'm so happy right now.

C'mon chiefs, get me a team celebration!

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  New Overtime rules
Posted by: Razorchief - 05-23-2017, 01:22 PM - Forum: 65 Toss Power Trap - Replies (13)

from 15 minutes down to 10.  Joy! Rapture! an earth shaking action!  Okay, try this. How about the first team to score wins. Yep, go back to the way it was. Give both teams a chance with the ball?  Play defense and get the ball back. College overtime sucks also. Put the ball on the 25? Go for two after third TD? Why not just put the ball on the 50 and play from there.

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  Dead Zone.
Posted by: HG - 05-21-2017, 08:42 PM - Forum: 65 Toss Power Trap - Replies (23)

This is just to let people know we are alive.  No posts in a full day.  Guess everyone has lives

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  Name change?
Posted by: DallasChief - 05-15-2017, 01:45 PM - Forum: 65 Toss Power Trap - Replies (69)

Well, after 19 years it looks like I may be leaving Texas.   I've accepted a new position and I have 6 months to relocate to the Southeast region.  We're looking at probably moving to the Tampa/St. Pete's area.

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  Patrick Mahomes ROBBED
Posted by: ChiefsChick23 - 05-15-2017, 11:39 AM - Forum: 65 Toss Power Trap - Replies (5)

Yep, really.

http://www.kltv.com/story/35430440/patri...ed-robbery

They caught the perps and recovered the stolen property.  Nobody was hurt.

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  AKB's Cooking / Science Experiment
Posted by: asskickingboots - 05-14-2017, 07:51 PM - Forum: 65 Toss Power Trap - Replies (16)

Don't know if anyone besides Razor will be interested, but here we go.

I got a couple new pieces of cooking equipment this offseason with the idea that I'd use them next year at some games. The first is an oil-less frier, which is pretty much what it sounds like. It allows me to fry stuff (wings, fries, chicken, etc.) in a less mess, healthier way.

The second piece of equipment is the weirder one, a sous vide machine, aka an immersion cooker. What you do is vacuum seal food (don't actually need a vacuum sealer to do this, just a standard zip up baggie), typically meat, and immerse it in some evenly heated water. It's generally speaking a longer way to cook things, and you often have to pan sear or grill food to add a flavorful and more attractive char, but it has some really tangible and unique benefits.

For one, immersion cooking has a far longer "sweet spot" when food is at its best. I have a recipe to cook burgers and it says to sous vide them at 135 degrees for anywhere from 40 minutes to 4 hours, saying outright there's no difference.

Secondly, immersion cooking doesn't lose any of the moisture since it's sealed. This makes chicken in particular a prime candidate for cooking this way, since it's real easy to get cooked the way you want without drying it out. You will never find a way to make more moist chicken.

[Image: 20170321_165635_zpsb04qbdoh.jpg]

Seriously, I made that lemon rosemary chicken, and it may have been the best chicken I've ever had, yet alone made. It cut with the fork, yet alone the butter knife. I'm a believer in sous vide cooking now.

Third, I can pre-cook stuff. Bacon is probably the best example. I can and have cooked bacon overnight which makes it fully cooked, but still malleable instead of crispy. So, I can put bacon on and in stuff, like jalapeno poppers or omelets, without any fear of undercooking it. Just cook it until it looks appealing and has some crunch. And again, even bacon is more juicy even after it's cooked to where it is also crunchy. I can even freeze the bacon for weeks ahead of time.

So, all that was a setup to explain what I decided to cook last night. My father use to make these things he called Big Als. They're pretty much seasoned beef on a toasted hoagie, covered in mozzarella cheese and black olives. You can season it however you want, but he typically did mustard, BBQ sauce, and a little pickle juice. It was the best thing he created, myself included.

My goal was to make my own spin using these two new devices.


[Image: 20170513_194719_zpsxfidyhf2.jpg]
Step One
Chop up toppings
I chopped up some onions, mushrooms, and black olives. Then I put the onions and mushrooms in a couple bags with olive oil and soy sauce to marinate, then put them in the fridge. I put them in separate bags so people could chose their toppings, but ended up combining them later since the people there all either wanted none or wanted all. Added just a little minced garlic because who could say no to that?

[Image: 20170513_213215_zps9efpt3fu.jpg]

Step Two

Sous vide hamburger
I had about 4.5 lbs of hamburger meat total in two sealed bags. One bag I did normal, just a chunk of burger. The other I decided to pour a beer in with it, just see how it goes. I couldn't find a sous vide recipe anywhere for loose beef, let alone with beer, so I decided to use the hamburger recipe I mentioned earlier as a guideline, 135 degrees for 40 minutes to 4 hours. I ended up doing an hour on the first bag and a little more or the beer bag.

Per my father, cooking anything in beer takes 3 beers minimum. One for the pot and two for yourself.

[Image: 20170513_213403_zpsfmhdzuwe.jpg]


Step Three
Add seasoning

If any of you happen to find yourself in Carrollton, MO, go to Bruce's Burger Bar and get a beef burger. It's not actually a burger, almost more like a better version of a sloppy joe with way different seasoning. Little known secret even to regulars, they sell their seasoning, and I got me some of this magical dust.


[Image: 20170513_224055_zpsmnf64shf.jpg]

Step Four

Skillet burger meat
I took the meat out one bag at a time and browned the meat. Added a little pickle juice to keep the moisture up. Sorry for the shitty picture, only took one on the skillet, didn't realize it sucked until today.


Step Five
Toast buns

Pretty self explanatory. Can see them in the frier, so I could do it by sight. Took about 3-5 minutes at 450 degrees. Thought about adding butter to the hoagies, but I'm sure it wasn't necessary.


Step Six
Skillet Toppings

Threw the onions and mushrooms on the skillet while toasting the buns.


Step Seven
Assemble!

Individuals can put what they want on theirs. I put pickles underneath, plus all the other toppings mentioned earlier on top.


[Image: 20170513_232511_zpsgldzijpe.jpg]

Step Eight
Toast again

Put back in frier at least long enough to melt cheese. Again about 3-5 minutes at 450.


[Image: 20170513_233102_zps0mx8uy9k.jpg]

Step Nine
Eat

Pictured is my sister's which didn't include the mushrooms and onions.


Ended up being really good, but rich and filling. Didn't notice much difference in the beered up beef, but it probably was slightly better. I probably shaved at least 10 hours off of my life because of this meal, though I did at least have some steamed veggies with it.

Don't know how practical this recipe would be for a tailgate considering how long it took altogether, but at least I'm getting that hamster wheel turning. Made a total mess in my frier but was worth it.

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