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Thanks Chef! This is great. One comment you made, though, causes me to wonder. You said: the Mother is fed and cared for, and used daily to make more bread, Some mothers, especially with sourdough, especially San FranCisco Sour dough, are Generations old, and will be kept alive for generations to come, So, do old starters (Mothers), which have lived a long time, actually grow more rich and complex, like wine? And thus, my wonderful potato sourdough from a few years back might have been a relatively "old" starter, then I let it die and the "new" starter I made myself just wasn't up to snuff? Or am I reading too much into your comment about the starters that have been kept alive for generations? I just can't figure out why I could never get the amazing bread going again once I lost that original starter. Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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RN22lr youre very welcome
so folks PAGE 50 is coming,,never thought it would go that far  so, what do we put on an epic page ,,,
OPEN to suggestions, requests, submissions 
what says my readers.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
I have had 30 years as a professional culinarian... I have cooked too many styles and too many main courses to list here, but from buffalo steaks to bugs..I have prepped and served them. Chef Morris, I have followed this thread for nearly two years now and I don't recall that you have elaborated yet about cooking bugs as a main course. Since this IS a part of the Outdoors/Survival forum, perhaps you could enlighten us about some non-mainstream SHTF-type meals as a part of the 50 PAGES celebration... The closest that I recall you mentioning was that preppers should plan to store some spices to go with their rice and beans because plain rice and beans will get old pretty fast. Or how about something like this: SHTF Culinary Uses of Dried Corn, or limit it to just Corn Meal (or Wheat, Beans, Rice, or whatever- pick one) showing how versatile such an item really is, and give simple recipes. I just picked corn meal 'cause no one ever mentions having it in their preps and I know it was THE mainstay of generations of Americans. Anyway, in SHTF you can use corn meal for a lot other than making cornbread or coating fish. Breakfasts, soups, trail food, tamales (a good way to disguise that 'possum meat), chips for snacks, making corn flour from corn meal, I'll bet it would take the whole page. I'll bet you have a recipe SOMEWHERE that entails dipping the bugs in a cornmeal batter and frying them! |
My attitude is getting very close to this.
Joined:
Mar 2004
Posts:
3193
EE: 100% (62)
IN, USA
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Page 50, hard to believe, as I write this it has been 18 months since I started this thread, wasn’t sure it would go 18 days, let alone 18 months
As with a few milestones in the thread I have tried to do a readers request and or a special post of some sort, so in continuing this and under suggestions from my readers I am going to post some true SHTF recipes… with Korea and Iran going Nuclear, our President gifting the Saudis with nuclear power plans and is off on another apology tour, with the Russians this trip, negotiating Nuclear treaties, with out Senate Approval, once again voiding the Constitution, I feel for the first time since Reagan Faced down the USSR we are on the cusp of a real possible exchange IMHO and wide open for attacks from those that hate FREEDOM. SO. In a true shit hit the fan episode, beyond Katrina, weeks, turn into months, the thought you had enough food prepped to get buy was correct but..its going on way longer than you prepped for and folks are getting hungry.. You thought you would be able to hunt deer, or hogs, or at least take simple Pot Meat(coons, rabbits, squirrels) to off set the larder but. SO DID EVERYBODY ELSE, Hell even those city boys have gotten good at taking rabbits with throwing sticks. SO what are you gonna do? A good source of protein is needed and what is most readily available? BUGS Bugs are everywhere You are never more than 6’ away from a spider according to the experts Bugs are a part of every meal you eat weather you are aware of it or not as commercially prepared foods are allowed to have a certain part per million of “other” ingredients. Bugs are protein Bugs are easy to catch Bugs are easy to find. Bugs are found as staples in the diet of many cultures Did you know that hamburger is roughly 18% protein and 18% fat? Cooked grasshopper is 60% protein and only 6% fat! Shrimp and lobster are also considered arthropods; other creatures that share that phylum? Try insects and spiders - Yummy! 
Bugs bugs bugs
The technical word to describe insect eating is “Entomophagy.” Eating insects in the U.S.A. is uncommon BUT, people from hundreds of nations have engaged in eating bugs for thousands of years. In fact, some studies suggest the key to solving hunger in many countries and saving thousands of lives every year is in obtaining protein and nutrition from the most abundant and accessible source…bugs! Bugs are high in protein, low in fat, plus a great source of iron and calcium. While bugs may be the saving grace for some, they are the tasty choice for others. Edible bugs eaten across the globe include: Cicadas, Termites, Grasshoppers, Crickets, Meal Worms, Wasp Larva, Water Bugs, Scorpions, Silk Moths Pupae, Palm Weevil Larva, Dragonflies and Leaf-Cutter Ants to name a few. WARNING! Many bugs are not edible (some are toxic) and I strongly recommend buying correctly prepared edible bugs from restaurants or stores that supply them. There are many great resources and books dedicated to such fare. OK I HAVE REDONE THIS CHART 3 times now,,it wont hold the spacing, sorry Insect Protein (g)Fat (g)CarbohydrateCalcium(mg) Iron (mg) Giant Water Beetle 19.88.32.1 43.5 3.6 Red Ant 13.93.52.9 47.8 5.7 Silk Worm Pupae 9.65.62.3 41.7 1.8 Dung Beetle 17.24.3.2 30.9 7.7 Cricket 12.95.55.1 75.8 9.5 Small Grasshopper 20.66.13.9 35.2 5.0 Large Grasshopper 14.33.32.2 27.5 3.0 June Beetle 13.41.42.9 22.6 6.0 Caterpillar 6.7N/AN/A N/A 13.1 Termite 14.2N/AN/A N/A 35.5 Weevil 6.7N/AN/A N/A 13.1 Beef (Lean Ground) 27.4N/AN/A N/A 3.5 Fish (Broiled Cod) 28.5N/AN/A N/A 1.0 Dry Roasted Grasshoppers Spread fresh, frozen and cleaned insects on paper towels on a cookie sheet. Bake at 200° for 1-2 hours until desired state of dryness is reached. Check state of dryness by attempting to crush insect with spoon. Garlic Butter Fried Grasshoppers 1/4 cup butter 6 cloves garlic, crushed 1 cup cleaned insects* Melt butter in fry pan. Reduce heat. Sauté garlic in butter for 5 minutes. Add insects. Continue sautéing for 10 - 15 minutes, stirring occasionally. Grasshopper Fritters 3/4 cup sifted flour 1 tsp. baking powder 1 tsp. salt 3/4 c milk 1 egg, slightly beaten 1 c grasshoppers 1 pt. heavy cream beaten stiff Sift flour, baking powder and salt together into a bowl. Slowly add milk and beat until smooth. Add egg and beat well. Pluck off grasshopper wings and legs, heads optional. Dip insects in egg batter and deep fry. Salt and serve. Bee Larvae: Remove the bee hive or nest from the tree and boil it. Remove larvae from the comb and dry them. Fry them with a little salt and eat or dry again if desired. You do not need to add oil when frying. Roach Bug Milk: ~ 1 Part American Roach Bugs ~ 4 Parts water Soak dried American Roach Bugs over night in water. Pour off water, and blend. Flavoring may be added to water before soaking. For a delicious smoothie add ice cream or frozen fruit & pure maple syrup. Green Caterpillars: These emerge at the end of the rainy season and feed on grass. To prepare them, remove the intestines and stomach and boil for 5 minutes. Dry them in the sun or low oven. Fry in a hot pan with a little oil when ready to eat. Chocolate Covered Grasshoppers ~ baker's chocolate ~ candied crickets Melt baker's chocolate in double boiler. Fill molds halfway with chocolate, add grasshoppers, fill rest of the way. A tasty surprise in every one! Sand Crickets: Dig these from the sand, remove stomach and intestines and wash. Fry in a hot pan with salt and a little oil. Corn borer conrbread: cornbread mix 3/4 c. dry roasted corn borers prepare batter according to instructions. Stir in insects. Bake. Bee Grubs: Marinate bee grubs, sliced onions, and citrus leaves in coconut cream containing some pepper. Wrap in pieces of linen and steam. Serve as a topping for rice. Dragonfly nymphs: Just boil them, and eat them! Fried Rice-A-Wormy Ingredients: 1 cup of yellow rice 1 cup of roasted mealworms tsp. fresh crushed garlic 1 tsp. fresh chopped ginger 5 tsp. soy sauce 1 tsp. peanut oil 1 egg Salt Directions : Prepare rice in a rice cooker or steamer. While rice is cooking, pre-heat sauté pan. When hot add oil, garlic, ginger, and mealworms. Let sauté until golden brown. Add scrambled egg until cooked. Remove pan from heat and add soy sauce and salt. Stir into cooked rice and serve hot Herb-Grub Garden Salad Ingredients: 1 bag of mixed spring lettuce 4-5 Palm Weevil Larva (fresh) ½ lemon ¼ cup olive oil ¼ cup hearts of palm 1 quartered beef tomato ½ sliced red onion 2 tsp. capers Pine Nuts Salt Pepper Directions : In large bowl place washed lettuce, tomatoes, onions, and hearts of palm. Pre-heat sauté pan. When hot add 1 tbs. oil, capers, and live larva. Add lemon and salt. Sauté until golden brown. Remove from heat chill larva in sauce. Add to salad the remaining olive oil, and lemon juice. Pour cooked larva with sauce over the lettuce and garnish with pine nuts. Vanilla Chirp Ingredients: 1 quart vanilla (or vanilla-bean) ice-cream 1 cup of dry-roasted crickets 4 oz. Kahlua Directions : Scoop generous amounts of ice-cream into 4 bowls. Sprinkle dry-roasted crickets onto the ice-cream. Add 1 oz. of Kahlua to each bowl pouring over the crickets. Hot-Cicada Nacho Grande Ingredients: 1 lb. of Large Corn Chips 1 cup of dry-roasted Cicadas (can substitute crickets) 2 tsp. fresh chopped cilantro ¼ cup of fresh jalapeño peppers ½ lb. shredded cheddar cheese ¼ cup black olives (sliced) 1 tsp. chili powder 1 tsp. olive oil Salt Directions : Place dry-roasted Cicadas (or crickets) into small bowl. Add olive oil and chili power. Toss lightly with pinch of salt. On microwavable plate put small layer of chips followed by ¼ cup prepared Cicadas, olives, jalapeños, cilantro and cheese. Repeat until there is a mountain of chips. Place into microwave for 45 seconds to melt cheese. Banana Worm Bread Ingredients: 1/2 cup shortening 3/4 cup sugar 2 bananas, mashed 2 cups flour 1 teaspoon soda 1 teaspoon salt 1/2 cup chopped nuts 2 eggs 1/4 cup dry-roasted army worms Directions: Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour. Rootworm Beetle Dip Ingredients: 2 cup low-fat cottage cheese 1 1/2 teaspoon lemon juice 2 tablespoons skim milk 1/2 cup reduced calorie mayonnaise 1 tablespoon parsley, chopped 1 tablespoon onion, chopped 1 1/2 tsp. dill weed 1 1/2 tsp. Beau Monde 1 cup dry-roasted rootworm beetles Directions: Blend first 3 ingredients. Add remaining ingredients and chill. Chocolate Chirpie Chip Cookies Ingredients: 2 1/4 cup flour 1 tsp. baking soda 1 tsp. salt 1 cup butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 tsp. vanilla 2 eggs 1 12-ounce chocolate chips 1 cup chopped nuts 1/2 cup dry-roasted crickets Directions: Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes. Stir Fried Cricket Curry Over Rice Ingredients: Rice Curry Powder Vegetable Oil 1 Can Coconut Milk One Clove of Garlic One Half Onion Chili Peppers Various seasonal vegetables 3 Dozen Crickets Instructions: Cook Rice in a seperate pot. Heat oil in a skillet or wok. Add onions and peppers; heat and stir until onions are brown. Next, add the garlic. Heat it, but be careful not to burn the garlic. Next add the vegetables and crickets and stir rapidly. It may be necessary to put in long-cooking vegetables such as carrots and potatoes earlier to insure they are cooked properly. When all of the vegetables and crickets are finished cooking, add the coconut milk and the curry. Stir until everything is well mixed. Serve over rice. Makes about 4 servings. Slug Fritters Ingredients 10 fresh slugs cleaned of all outer mucous 1/2 cup of cornmeal 1/2 cup of high protein flour 3 eggs 2 egg yolks 1/4 cup of heavy cream 4 tbs. Of butter 4tsp.of sour cream Instructions First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream. Yields 4 servings. Locust Bisque 1 gallon locust shells 2 onions, roughly chopped Locust Bisque 1 clove garlic, chopped 1 celery stalk 2 carrots 1/2 tsp. powdered mace salt and pepper to taste 1 cup whipping cream Put all ingredients except whipping cream into a large stew pot, and fill with water. Bring to the boil, reduce heat, and simmer for 3 hours. Process in blender or food processor in batches, and strain before returning to clean pot. Add whipping cream, being sure not to allow it to boil. Worms 1 1/2 lb Earthworms 1/2 lg Onion, chopped 1/4 c Chicken bouillon 1 c Sour Cream 3 tb Butter 1/2 c Mushrooms (optional) Whole wheat flour Thoroughly wash and purge the earthworms before using them. To purge, boil the worms three times and then bake them in the oven at 350 degrees for 15 minutes. Coat the worms with flour and brown them in butter. Add salt to taste. Add bouillon and simmer for thirty minutes, stirring occasionally. Sauté onions and mushrooms separately in butter. Add both to the earthworms. Stir in sour cream. Serve over rice or chow mein noodles. And lastly, Snails from Your Garden to Your Table Quoting from Escargots From Your Garden to Your Table by Francois Picart (F. Picart Snails, 1978), pages 53 to 57: "Once collected, the snails must be sorted by size. You are looking for adults since they are the valuable food items. Leave the juveniles to fatten and grow. In this chapter you will learn how to spot a mature snail and what to do with it." "A grown-up snail develops a lip at the front end of its shell, just where it curves over the snail's 'neck'. When this lip hardens, the snail has reached full growth. It will be at least 1 1/4 inch in size and ready to join others of similar rank in a specially designed, well-ventilated cage. Juveniles are always kept in a separate house." "To furnish the adult cage you will need: Two bricks or coffee cans A piece of board Two shallow pans –– for food and water * After constructing a simple rectangular cage (See chapter on cages), place the bricks or coffee cans inside, standing on end about 1 foot apart. * Set the board across the brick/cans. (Test to be certain the board rests securely.) * Place the two shallow pans on the board; fill one pan with water; in the second pan place a thin layer of cornmeal, wheat bran, or a mixture of the grains. This is a delicacy to the delicacy you are cultivating." "Change the snail water every two or three days. Check the food supply daily. Care for the snails in this manner for two weeks. To avoid contamination of the harvest, IMMEDIATELY remove any snails that should die. They appreciate good housekeeping and will respond to your loving care. You want them fat and happy." "Simply put, a fat snail is more appetizing and delicious than a scrawny one. To encourage their appetites and ensure their plumpness, sprinkle the snails' cages with water every evening. A gentle sprinkle will not disturb them more than is necessary to keep them active and hungry. But do not over water. Standing water on the cage bottom is dangerous to a snail's health. The holes in the base allow adequate drainage." "At the end of two weeks your snails will need a bath. Remove them from their cages and place them in a bucket or tub. Treat them as though they were crystal; their shells can be easily broken if you are not gentle. Rinse the snails under running water and return them to CLEAN cages from which all food and water has been removed. They must now fast for at least 24 hours. If possible, keep them dieting for two full days." "After the fast, your snails are ready for their transformation: to be glorified into the gastronomic wonder you have worked and waited for ... escargots. Before the DO's, a few important DON'TS:" "DO NOT sprinkle the snails with salt prior to cooking. This obsolete French custom was originally thought to help rid the snail of its slime. The practice is both cruel and quite ineffective; since a snail uses its mucus as a defence, the more salt you shower upon it, the more mucus the creature will produce. Commercial outfits have abandoned the procedure. We suggest you trust their wisdom." "Do not remove the tortillon, or gall. This protrusion spirals into the inner shell and contains the snail's liver. Cooks formerly removed it due to ignorance of snail physiology. Save yourself the time and extra work. Removing the tortillon eliminates the most nutritious and good-tasting portion of the snail. More about this in the next chapter." "DO NOT cook a dead snail. And never give a snail the benefit of the doubt. If you think a snail might be dead, poke it with a sharp object and if it does not react, do not cook it." "PREPARATION" "You will need: 4 dozen snails, fully retracted into their shells 2 gallons water" "Boil the water. When it maintains a rolling boil, add the snails. They will be very uncooperative unless they have withdrawn. A shake of the container in which they await cooking should force them back into their shells." "Boil for three minutes, then drain and rinse the snails in cold water for several minutes more. Following this rinse, remove the snails from their shells. (While some gourmets continue cooking them inside their shells, we do not recommend trying this with the California escargot. The shell is too delicate and fragile and could chip into the meat during the final cooking process.) Although a two-pronged fork is ideal for the task, any sharp object such as a small knife or a knitting needle may be used for removing the snails." "Extracting the snail is not a difficult procedure, but it does require a little practice. Hold the shell in one hand and poke the meaty part of the foot with your fork. Gently and firmly twist the hand holding the snail as you counter twist and pull up with the hand holding the fork. If this does not loosen the snail, it may be that you overcooked it. One of the secrets to success with snails is patience. As with any other new challenge, practice will make you an expert." "Wash the unshelled snails at least 3 times in vinegar and water (one cup of vinegar to two gallons of water) to eliminate remaining mucus. Drain well and cook for 30 minutes in water with bay leaves (laurel), thyme, and salt and pepper." "In the meantime, if you plan to serve your snails in their shells, examine the shells for cracks or holes. Wash sound shells thoroughly and cook one hour in a solution of baking soda and water (1/2 cup baking soda to a gallon of water). Dry in an oven preheated to 300 F." "When the escargots are done, drain and cool. You may now freeze them for later use or serve them for more immediate enjoyment. There is a variety of delicious recipes in this book. Or let your imagination run away with you. There is more to escargot than butter and garlic." CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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I responced to another thread concerning a S texas/Louisiana/Mississippi varmit..being on a survival kick here with the bug recipes above, heres a few pot meat recipes,,
NUTRIAs Paul Prudhomme was involved in getting an interest going IIRC about 25 yrs ago in eating this little furry dangers to our wetlands.. they are edible, much like raccoon, possom, ground squirral, squirrals, rabbits and other critters deemed POT meat.MOST of these item work in about any stew or cassorole dish you favor, just rmember the meat may take a bit more time to soften up for easier chewing and you may need to add fat as they tend to be pretty lean heres a few recipes for Nutrias Heart Healthy 'Crock-Pot' Nutria 2 hind saddle portions of nutria meat 1 small onion, sliced thin 1 tomato, cut into big wedges 2 potatoes, sliced thin 2 carrots, sliced thin 8 Brussels sprouts 1/2 cup white wine 1 cup water 2 teaspoons chopped garlic Salt and pepper to taste 1 cup demi-glace (optional) Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings. Nutria Ragondin Sausage Jambalaya 2 lbs diced ragondin (nutria) meat 1 lb smoked sausage 1/4 c. oil 2 onions, chopped 3 cloves garlic, minced 2 c. rice 1 T Lea & Perrin's Worchestershire sauce 1 c. Rotel tomatoes 3 c. water Salt & pepper (to taste) Heat oil in large dutch oven. Brown nutria meat and sausage. Remove from pot. Add all other ingredients except rice. Simmer for 20 minutes. Return meat to pot. Cook 2-3 hours or until meat is tender. Add rice and bring to boil. Stir and cover. Cook over low heat for 35-40 minutes. Eat and enjoy! Serves 6 to 8. Smoked Nutria and Andouille Sausage Gumbo 2 smoked nutria, cut into serving pieces 1/2 pound sliced andouille sausage 1 cup vegetable oil 1 1/2 cups flour 2 cups chopped onion 1 cup chopped celery 1 cup chopped bell pepper Salt and cracked black pepper to taste 1/4 cup diced garlic 3 quarts chicken stock 2 cups sliced green onions 1 cup chopped parsley In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour. Using a wire whisk, stir until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper, and garlic. Sauté approximately three to five minutes or until vegetables are wilted. Add smoked nutria and andouille sausage. Sauté in roux approximately fifteen minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer. Cook until smoked nutria is tender, adding additional stock to retain volume of liquid. Once tender, approximately one hour, add green onions and parsley. Season to taste using salt and pepper. Cook additional five minutes and serve over cooked rice. Stuffed Nutria Hindquarters STUFFING FOR NUTRIA: 3 tablespoons butter 1 pound nutria meat, ground 4 cups chopped onion 1 cup green bell pepper 1 cup red bell pepper 1/4 teaspoon red pepper 2 teaspoons salt 1 teaspoon Creole Seasoning 1 cup stock or water 1-10 3/4 ounce can cream of mushroom soup 2 cups fresh La. Crawfish, peeled, deveined and chopped 13 slices of bread (stale) Preheat oven to 350 degrees. Put bread in food processor press pulse button several times. Bread crumbs must be course; set aside. In a 5-quart pot on high heat melt butter. Add meat, onion and both bell peppers; cook and stir 10 minutes. Add red pepper, salt and seasoning; cook 5 minutes. Add stock and cook, stirring occasionally, for 10 minutes. Reduce heat to medium. Add cream of mushroom; cook for 7 minutes. Add crawfish, then reduce heat to medium and cook 5 minutes. Remove from heat, add bread crumbs, stir until mixture is moist but holds together. PREPARATION OF HINDQUARTERS: 15 nutria hindquarters 5 tablespoons cajun seasoning Remove the large leg bone, then pound out legs, and sprinkle seasoning evenly on both sides. Lay leg flat, stuff inside, roll and tie with cooking string. Place stuffed legs in oiled baking pan. Bake at 350 degrees, covered, for 1 hour or until tender. Uncover, then cook an additional 10 minutes or until brown. Makes 15 Servings Recipes by: Chef Enola Prudhomme (pauls wife IIRC) SMOTHERED NUTRIA Makes 4 Servings 2 tablespoons vegetable oil 1-3 pound nutria, cut in serving pieces 2 tablespoons Enola's Secret Seasoning + 2 teaspoons 2 cups finely chopped onion 1 cup finely chopped green bell pepper 1 tablespoon flour 1 teaspoon salt (opt.) 3 3/4 cups chicken stock or broth In a heavy 5-quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides. Cook and stir 10 minutes. Add onion, bell pepper and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, (about 15 minutes) scraping the bottom of pot to remove all the goodness. Serve over hot cooked rice, pasta or cream potatoes. Nutria Sausage 2 pounds nutria meat 1 pound pork meat 10 1/2 ounces potato, peeled 2 1/4 teaspoons salt 2 teaspoons Enola's Secret Seasoning (or Creole Seasoning) 1 teaspoon sage Ground nutria and pork with potato. Add all other ingredients; mix well. If using bar-b-que pit to smoke, build fire on one side of pit. Place sausage on the other side of pit; this will allow smoke to get to sausage without cooking too fast. If you have used bacon fat, put on your fire. This will create lots of smoke. This will take less time to get a good smoke taste. Let sausage smoke 1 hour and 15 minutes; turn; let smoke 1 hour, then remove from pit and let cool. Makes 4 pounds, 5 ounces. Nutria Chili 3 tablespoons vegetable oil 2 pounds nutria ground meat 1 tablespoon + 1 teaspoon salt 1 teaspoon red pepper 1 tablespoon + 1 teaspoon chili powder 1 cup diced onion 1 cup diced green bell pepper 1 cup diced red bell pepper 1 cup tomato paste 4 cups beef stock (or water) 1 can red kidney beans (opt.) In a heavy 5-quart pot on high heat, add oil and heat until very hot. Add nutria meat, and cook and stir 10 minutes. Add salt, red pepper, chili powder, onion and both bell peppers. Cook and stir 15 minutes. Add tomato paste and 4 cups stock. Cook 30 minutes; reduce heat to medium. Add red kidney beans; cook an additional 10 minutes. Serve hot! ENOLA'S SEASONING RECIPE 4 tablespoons salt 5 tablespoons plus 1 teaspoon granulated garlic 2 teaspoons ground black pepper 2 tablespoons granulated onion 2 teaspoons ground red pepper 3 tablespoons paprika 1 teaspoon ground white pepper 2 tablespoons dried oregano leaves 2 tablespoons dried thyme leaves In a small bowl, combine all ingredients and mix well. Store in zip-lock bags or jars. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By odontia32m:
Chef, Why does Apple Cider Vinegar just taste so damn good on smoked meat and how does it make it so tender. I just recently discovered this from a neighbor. Bob w0w good question, why is ACV so good with smoked meats?? 
it would be a personal taste perference is my easist explaination. like Malt vinigar on fried fish or chicken, I LOVE vinigar but have an allergy to it and causes me to sweat like a heathen in church,, so I only eat it when I know I can shower in a reasonable amount of time..
there are hundreds or uses and recomendations for vinigar, particurally Apple cider vinigar,,that could fill a thread by its self,,Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must and has a brownish-yellow color. It often is sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It is very popular, partly due to alleged beneficial health and beauty properties. Due to its acidity, apple cider vinegar may be very harsh, even burning to the throat. If taken straight (as opposed to use in cooking), it can be diluted (e.g. with fruit juice or water) before drinking. It is also sometimes sweetened with sugar or honey. There have been reports of acid chemical burns of the throat so be careful. Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns dating from around 3000 BC. In the Bible, it is mentioned as something not very pleasant (Ps. 69:21, Prov. 25:20), but Boaz allows Ruth to "dip her piece of bread in the vinegar" (Ruth 2:14). Jesus was offered vinegar or sour wine while on the cross (Matthew 27:48; Mark 15:36). In Islamic traditions, vinegar is one of the four favored condiments of the Prophet Muhammad, who called it a "blessed seasoning". In 1864, Louis Pasteur showed that vinegar results from a natural fermentation process. Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is sometimes used while making chutneys. It is often used as a condiment. Marinades often contain vinegar. there are dozens of different vinigars such as Malt, balsamic, rice, coconut and assorted fruit vinigars.. Condiment for fish and chips - People commonly use malt vinegar (or non-brewed condiment) on chips. Flavoring for potato chips - many American, Canadian and British manufacturers of packaged potato chips and crisps feature a variety flavored with vinegar and salt. Vinegar pie - is a North American dessert made with a vinegar to one's taste. Pickling - any vinegar can be used to pickle foods. Cider vinegar and sauces - cider vinegar usually is not suitable for use in delicate sauces. Substitute for fresh lemon juice - cider vinegar can usually be substituted for fresh lemon juice in recipes and obtain a pleasing effect although it lacks the vitamin C. Saucing roast lamb - pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a sauce. Sweetened vinegar is used in the dish of Pork Knuckles and Ginger Stew which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.[12] Sushi rice - Japanese use rice vinegar as an essential ingredient for sushi rice. Red vinegar - Sometimes used in Chinese soups Flavoring - used in the Southern U.S. to flavor collard greens, green beans, or cabbage to taste. also, there are a dozen or more different medical attributes contributed to vinagers that I wont get into here. sorry I dont have a more specific explaination other than you are not alone and that it has been a condiment for thousands of years. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Ohhhh, Man! Brings to mind the phrase, "Be careful what you ask for!"
Chef, I've gotta say that this is the FIRST TIME you've posted recipes and I DIDN'T say to myself, "I'VE GOTTA TRY THAT ONE!" I'm still a little unsure about how to remove the digestive tract of a bug.... I'm guessing it's like gutting a fish but use a much smaller knife? I'd still like to hear the story behind you serving bugs as a main course! |
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Originally Posted By Skunkum:
Ohhhh, Man! Brings to mind the phrase, "Be careful what you ask for!" Chef, I've gotta say that this is the FIRST TIME you've posted recipes and I DIDN'T say to myself, "I'VE GOTTA TRY THAT ONE!" I'm still a little unsure about how to remove the digestive tract of a bug.... I'm guessing it's like gutting a fish but use a much smaller knife? I'd still like to hear the story behind you serving bugs as a main course! well, to begin,,never did a main course but ESCARGOT is a common appetizer and have served 1000;s of them, I always have and will continue to call them bugs, but I have also, in doing exotic menus offerd and served such things as toasted crickets. chocolate covered grasshoppers, chocolate dipt honey bees, amd toasted locusts fried rattlesnake, quail eggs, nutria stew, le lapingne au vin, boar hams, venison in a dozen diffrent presentations, elk, bear, goose, javilina, and toasted trantulas... |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Heyday:
Wait, did you say toasted tarantulas? yeppers, tastes like Chic,,,,,,,errr Crab actually... in S american and in Africa, big fire, big spiders, toss in, pull out a few minutes later,,,eat like crab use fangs for tooth pics later... you can also deep fry them as they do in Cambodia,,deep fry has a taste of fishy chicken,,, 
eating the abdomin is either a delicacy or drop dead discusting according to personal choice chef |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Feral:
Originally Posted By douglasmorris99:
Yummy!
Bugs bugs bugs
I'm trying hard Chef......really I am. But I can't quite get there on the bugs. 
com on,,,you can do it. didnt your Mom tell you to try new things....isnt this what you tell Feral Children all the time
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
Please, more chef stories for page 50!  ok, Chef story..includes GUNS,, I have too many times been a bit to liberal, or too conservative in my managing of team members,, strong beleiver in a HAND UP, but not on hand outs, one becomes the other, I quit.. I had a fellow worked for me had substance abuse issues,,drugs, drunk, hell, Sterno if nothing else..a dishwasher, so as long has he showed up sober, he could work his ass off, messed up he was usless.. so, after 5 times of having to send him home in a 3 mo period, he shows up totally spaced out one very BUSY Night, think I had 1500 for 3 weddings that evening in a hotel not really set up to do parties like that,, I looked at him as he walked downt he hallway and in 30secondes decided he was out of there.. I grabbed his arm and walked him out the back door, and told him not to come back until friday for his last check, he was fired.. I then got busy,, parties went well, got done with what I needed to do, lined up my Sous for duties for next day and about midnite headed out the same back door to go home.. leaning on my front fender is MR FAILURE,  and 
with a machete... "YOU SHOULDNA FIRED ME SOB" YOU NO GOOD BASTAGE", IM GONNA CUT YOU" I still HOLDING a reasonable amount of insanity as I was still in my youth and bulletproof, walked a large loop around him, getting him to follow me around the car while keeping the car between him and I..HE continuing his diatribe of what a no good prick I am.. for firing him for being stoned at work for the 6th time, 
sharp guy.. sharp enough for me to get to the double barrel 12ga under my seat,,you know the kind, pistol stocked, barrells slightly shorter than nessassarly legal, exposed hammers, HUGE MOUTH staring at you in the glommin pulled it out, laid it across the hood of the car and cocked one hammer all in one quick, smooth enough to be proud of movement with a HUGE CLICK... HE became rather quiet,,
eyes got rather large 
death made a visit to his befuddled mind and whispered to him 
his machette hit the ground about the same time he was 30' across the lot yellin IM SORRY CHEF, IM SORRY CHEF,,, I DIDNT MEAN IT CHEF...... 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
sounds good.. if you dont have an immersion blender, use a foodprocessor and whip the cream/stock into the pulp a bit at a time..or if using a hand mixer adjusting speed as you would when blending cakes and slowly add liquid from the side of the bowl until you get a smooth blended appearance. this would be real good with a dollop of whipped unsweeted cream with chives on top.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
\ excellent.. awaiting pictures of Half eaten Fluffy Pastry in Shell with Fruit  .and OF course you fudged the recipe. Recipes are suggestions for starting the basic of what you want to produce, Cooking is making it your own with your flavor profile, your nuances in taste and seasonings and presenentation.your soup is my Stew,,my Stew is his CoqAuVin..etc. CHEF 666  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
+1 It is great on a cold blustery day. Fortunately or unfortunately (depending on your point of view) we don't get too many of those here. 
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
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I've got some frozen sea scallops. How can I get them baked, at what temp & how long? I'm also considering a pan fry using butter. Then season with lemon pepper. How do I do this without over cooking them...like last time??? |
A Colt is a weapon, not a measuring stick.
scallops,,love scallops, further back in the thread are a few recipes for scallops, but here are a few more. Portugese scallops Ingredients 1 1/2 pounds sea scallops 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil, divided 1/3 cup tawny port or other sweet red wine 2 tablespoons fresh lemon juice 1/4 cup chopped fresh parsley, divided 5 garlic cloves, minced 2 cups hot cooked long-grain rice Preparation Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan. Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley. Maple, bourbon and Bacon scallops Ingredients 3 tablespoons minced green onions 2 tablespoons bourbon 2 tablespoons maple syrup 1 tablespoon low-sodium soy sauce 1 tablespoon Dijon mustard 1/4 teaspoon pepper 24 large sea scallops (1 1/2 pounds) 6 bacon slices (4 ounces) Cooking spray Preparation Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally. Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces.Wrap 1 bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook. Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary greatly with size of scallops). fried Scallops with home made tartar sauce.. Ingredients 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 large egg, beaten 1 tablespoon water 1 cup Japanese breadcrumbs (Panko) 20 medium sea scallops 3 cups vegetable oil Lemon wedges Homemade Tartar Sauce Preparation Combine flour, salt, and pepper in a bowl. Combine egg and water in a bowl. Place breadcrumbs on a shallow plate. Dredge scallops in flour mixture; dip in egg mixture, and dredge in crumbs. Cover and chill 20 minutes. Pour oil in a 2-quart heavy saucepan; heat to 375º. Fry scallops, in batches, about 1 1/2 minutes or until golden. Drain on paper towels. Serve immediately with lemon wedges and Homemade Tartar Sauce Ingredients 1 cup mayonnaise 1/4 cup drained dill pickle relish 2 tablespoons finely chopped Vidalia or sweet onion 1/4 teaspoons of fresh ground black pepper Preparation Stir together all ingredients in a small bowl. Cover and chill at least 2 hours. thanks, hope this helps and feel free to post a pic! CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I assume the wine is for the Chefs consumption? 
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
Chef doesnt drink anymore..and doesnt advise it to others..the port is stirred in to deglace the pan...
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Oops, I read the instructions 3 times and missed the part where you add the port. Congrats on your sobriety.
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
|
Chef I have worked on hot smoking brisket for a number of years, normally about 12-14lbs at a time, have a great rub & squirt, most of recipe for both i found online over time, Recently a dear friend and ornry cuss asked if there was a way to not make it "as chewy" and off he goes into how he used a brine for poultry, fish ect. OF course he also mentioned doing it in an igloo cooler with ice overnight ((shakes head)) I went back to the internet and can't seem to find any brining referecece to brisket or many for beef. so was wondering, could brining (as mentioned waay back on early pages) be used to help breakdown some of the muscle fibers? I tend to use Apple cider vinager in the squirt as i cook, could i sub/use that somehow in the brining? and something this size, what time frame should i let it sit? |
<IMG SRC=/images/smilies/anim_toilet.gif border=0 align=middle>------> <img src=/images/smilies/anim_peep.gif border=0 align=middle>
good question and thanks for asking.. beef brisket, steamship rounds, top rounds have been brined for years, centuries maybe?? Corned beef is a Brined product, it is pink from the salt peter used in old world recipes and I will list a process for so doing ommiting the salt peter. in marinading for BBQ I see no difference in the attempt to tenderize a less expensive cut of meat. and yes, this process breaks down the fiberous tissue and makes it a bit more chewable. Beef as a whole is softened by heat so the need to make it more chewable is negligable which is why your not finding a whole lot.. wont get into the whole Peta loving, global warming cow fart thing but the damn cow/buffalo was put here for us to consume as apart of OUR hunter/gatherer nature but God and circumstance. generally lower quality cuts were for the butchers family what wouldnt grind into hamburger. etc, skirt, flap meat, brisket, tough fiberous cuts were brined or marinated to make them more paletable. corned beef brine. 1 (8-10 lb) beef brisket 4 garlic cloves, peeled and cut in thirds The Brine 2 quarts water 1 cup kosher salt 1/2 cup white vinegar 4 tablespoons sugar 3 bay leaves 1 teaspoon peppercorn 1/2 teaspoon mustard seeds 1 pinch ground cloves The Simmering Liquid water, to come up 3/4 to side of brisket 1 teaspoon peppercorn 1/2 teaspoon mustard seeds 1/2 teaspoon whole allspice 1/4 teaspoon whole cloves 4 garlic cloves, sliced Directions Combine all of the brine ingredients and bring to a boil, then cool. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, remove brisket from the brine and discard the brine. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. In New England there is a 3 day brining method for Brisket, pork shoulder etc to tenderize these Ingredients 7 cups water, divided 2 tablespoons black peppercorns 2 tablespoons pickling spice 1 tablespoon juniper berries, crushed 1 tablespoon coriander seeds 8 bay leaves 6 thyme sprigs 4 garlic cloves, crushed 3/4 cup kosher salt (such as Diamond Crystal) 1/2 cup sugar 2 cups ice cubes 1 (4 1/2-pound) beef brisket, trimmed Preparation Combine 1 cup water, peppercorns, and the next 6 ingredients (peppercorns through garlic) in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels. to adapt this to BBQ try this Ingredients 1 cups water, 2 tablespoons your BBQ spice rub(amount depends on the flavor impact of your rub basiclly making a BBQ Tea) 4 cups of water 1 cups of Cider vinigar 1 tablespoon liquid smoke 4 garlic cloves, crushed 3/4 cup kosher salt 1/2 cup sugar 2 cups ice cubes 1 (4 1/2-pound) beef brisket, trimmed Preparation Combine 1 cup water, and your rub bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Pour into a large bowl; cool to room temperature. Add remaining water and vinigar, salt, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels. this can be enlarged to the amount of brisket your cooking and used for chicken and pork as well the use of Igloo etc. I in doing off site catering found years ago, that Igloos. thermos and other quality ice chest are GREAT for holding food HOT as well as cold with ice. use the marinade in bagged brisket, place in igloo, bury in ice and let sit for 2 days should be fine. check, addd ice drain etc.. I use them to transport hot beans, cold Slaw, cold Tomato salad, pasta salad, pre prepped salads, even cases of eggs, keeps temps even for hours, no spilage, no crushing, and easy clean/bleach out as needed. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Damn it I forgot to take a picture, now it's going to be much more then half gone. I will try to remember tonight. But I totally agree with your above statement and this is what I always tell people, any recipe I get I have to somehow make my own! |
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Ok OK I fail! LOL! Here it is, not the expected "dinner pic", we don't have any guns worth posting, but here is the almost ALL GONE Apple Pie, it WAS delic! 
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"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
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NIKKI,, pie looks excellent,,,I may have to bake one myself sugar free of course.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Made chef's peach chutney to go with the turkey for Thanksgiving dinner.
Yummmm! Will post pics when I don't have a sixteen hour day at the post office. I acutally chose THIS rather than cranberry sauce to eat with leftovers this evening. And that's saying something I LOVE cranberry sauce. It's very different, but it's also very good. Even my mom kind of likes it, and my mom doesn't like much of anything she's not used to. And it was EASY. I like easy.
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Kitties, Happy thanksgiving..
glad that chutney recipe was a hit.
easy,,
easy??? 
well, If you like easy,, you would have loved me in my Prime
CHEF
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Here is a toughy.. Is there a burger king near you? The steakhouse burgers are amazing.. The meat has a flavor that is undescribable.. The crunchy onion things are great.. How would one cook a hamburger to this flavor?
I am asking a gourmet chef a question about burger king.. Is that odd? |
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Originally Posted By smburnette:
Here is a toughy.. Is there a burger king near you? The steakhouse burgers are amazing.. The meat has a flavor that is undescribable.. The crunchy onion things are great.. How would one cook a hamburger to this flavor?
I am asking a gourmet chef a question about burger king.. Is that odd? Durkee makes the crunchy onions and sells them in grocery stores nationwide. As for the burger, I haven't had the BK smokehouse burger. However give this a try. Make your burger as you normally would. Season with a bit of salt and pepper, toss on the grill. Add a few drops of "Liquid Smoke" to each side as you cook. Top with cheese, remove and place on the bun of your choice. Add your favorite condiments and enjoy. |
Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
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Im from southeast kenctucky.. I can tell you how to make a very clear type of whiskey..
Moonshine. We just got back from the store.. I got the onions, and 3 flavors of liquid smoke. The original hickory smells like it is the one! The pecan smelled great too.. Any secrets to using liquid smoke? |
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Originally Posted By smburnette:
Im from southeast kenctucky.. I can tell you how to make a very clear type of whiskey.. Moonshine. We just got back from the store.. I got the onions, and 3 flavors of liquid smoke. The original hickory smells like it is the one! The pecan smelled great too.. Any secrets to using liquid smoke? No real secret to it. I prefer to put it on the burger when about halfway cooked. Some people add it to the meat prior to making the patties. I find that it retains more smoke flavor when added during the cooking process. |
Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
|
THERE IS ONE SECRET TO LIQUID SMOKE and Kitchen boquet and food coloring of all types.
pour what you think you need to use into the cap of the bottle then pour 2/3 of that back into the bottle and start with what you have from theer repeat this unit of measure until you acheive the desired taste and or color.... liquid smoke is usually added to basting sauces like BBQ Sop,,BBQ sauce. FAjita marinade etc..even Ketchup it is 4x stronger than you think it is and can add a very bitter taste to what your putting it on unless thinned into something else... CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By smburnette:
Am I playing with fire trying to use liquid smoke? I am relatively new to cooking anything more than grilled cheese, but I am trying to learn. Not really. Just add a few drops to each patty as it cooks. You will be fine.
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
|
Originally Posted By smburnette:
Im from southeast kenctucky.. I can tell you how to make a very clear type of whiskey.. Moonshine. We just got back from the store.. I got the onions, and 3 flavors of liquid smoke. The original hickory smells like it is the one! The pecan smelled great too.. Any secrets to using liquid smoke? we wont be promoting the illegal manufacture of alcohol in this thread thank you.. making a small amount of Adult bevereage for self consumption or self medication is fine but, being a tee totaler..were not gonna discuss it here.. and all the copper tubs and copper tubeing and various glass vials and glass bottles in my barn are to be ignored if seen accidently in a picture concerning food production
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
Originally Posted By smburnette:
Im from southeast kenctucky.. I can tell you how to make a very clear type of whiskey.. Moonshine. We just got back from the store.. I got the onions, and 3 flavors of liquid smoke. The original hickory smells like it is the one! The pecan smelled great too.. Any secrets to using liquid smoke? we wont be promoting the illegal manufacture of alcohol in this thread thank you.. making a small amount of Adult bevereage for self consumption or self medication is fine but, being a tee totaler..were not gonna discuss it here.. and all the copper tubs and copper tubeing and various glass vials and glass bottles in my barn are to be ignored if seen accidently in a picture concerning food production I'd love to do a separate alcohol thread or a subforum or something––for food and wine combinations, beer, ale, all that....but I dunno if there's enough interest. On other forums where I've participated, the alcohol and wine parts were part of the food section. And pairing a good wine with the right food is a hard-learned art. Not sure arfcom is the right environment for that though (no tolerance for snobbery from my end of it though––as snobbery tends to activate my "low tolerance for bullshit" ). That said, Chef, your pseudo-joke about the tubing and stuff in your barn made me think of my grandfather, who was known for making the strongest 'shine in the region (south central Kentucky) in his younger days. I always wanted him to set up a still just so I could take pics and learn the process from someone who really knew his stuff, but he never would do it. I have no use for it as far as drinking. I just want to see it done once ya know? That would be incredibly interesting. And even when a skill is illegal, part of me hates to see it die out, along with all the other home-based skills like lye soap making, slaughtering hogs and curing meat. Not too many people doing any of those things around here any more. I do have the entire line of Foxfire books, but it's just not the same as having done it or seen it. Kinda like Chef school I'd guess. No substitute. But here is a pic of the peach chutney from Chef's recipe––just about finished. 
If I do it again, I think I'd like a little more liquid––as the more dry breast meat is where I most enjoyed using the chutney (it's good with ALL of the turkey though). So next time I think I'll mush up some of the peaches a little before I begin cooking. The flavor combination is really wonderful––the spiciness of the red pepper and mustard seed combined with the sweetness of the peaches. Yummm. (Uh.. please ignore the grubby stove burners. Lotsa cooking, brushed stainless top––bad combination. Never buy the brushed stainless top. I'm just sayin. You're not supposed to use steel wool on that top, but if you don't, it won't come clean. Isn't that a nice conundrum?)
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By smburnette:
Im from southeast kenctucky.. I can tell you how to make a very clear type of whiskey.. Moonshine. We just got back from the store.. I got the onions, and 3 flavors of liquid smoke. The original hickory smells like it is the one! The pecan smelled great too.. Any secrets to using liquid smoke? we wont be promoting the illegal manufacture of alcohol in this thread thank you.. making a small amount of Adult bevereage for self consumption or self medication is fine but, being a tee totaler..were not gonna discuss it here.. and all the copper tubs and copper tubeing and various glass vials and glass bottles in my barn are to be ignored if seen accidently in a picture concerning food production I'd love to do a separate alcohol thread or a subforum or something––for food and wine combinations, beer, ale, all that....but I dunno if there's enough interest. On other forums where I've participated, the alcohol and wine parts were part of the food section. And pairing a good wine with the right food is a hard-learned art. Not sure arfcom is the right environment for that though (no tolerance for snobbery from my end of it though––as snobbery tends to activate my "low tolerance for bullshit" ). That said, Chef, your pseudo-joke about the tubing and stuff in your barn made me think of my grandfather, who was known for making the strongest 'shine in the region (south central Kentucky) in his younger days. I always wanted him to set up a still just so I could take pics and learn the process from someone who really knew his stuff, but he never would do it. I have no use for it as far as drinking. I just want to see it done once ya know? That would be incredibly interesting. And even when a skill is illegal, part of me hates to see it die out, along with all the other home-based skills like lye soap making, slaughtering hogs and curing meat. Not too many people doing any of those things around here any more. I do have the entire line of Foxfire books, but it's just not the same as having done it or seen it. Kinda like Chef school I'd guess. No substitute. But here is a pic of the peach chutney from Chef's recipe––just about finished. http://www.fototime.com/B85592F506DC614/standard.jpg If I do it again, I think I'd like a little more liquid––as the more dry breast meat is where I most enjoyed using the chutney (it's good with ALL of the turkey though). So next time I think I'll mush up some of the peaches a little before I begin cooking. The flavor combination is really wonderful––the spiciness of the red pepper and mustard seed combined with the sweetness of the peaches. Yummm. (Uh.. please ignore the grubby stove burners. Lotsa cooking, brushed stainless top––bad combination. Never buy the brushed stainless top. I'm just sayin. You're not supposed to use steel wool on that top, but if you don't, it won't come clean. Isn't that a nice conundrum?)
very nice pic, you are spot on on the chutney,. if you want it a bit wetter..add 1/4 cup of apple juice just as it finishes, or a few splashes of bourbon or apple jack sets it up pretty nice also... booze,, I as a younger man drank my fair share of liqour both legal and illegal including drinking in countrys controled by ISLAM..where I think stoning was payment for the offense.. I have also made hard liquor, apple jack from apple juice..and corn liqour and Potato liqour..I had 2 uncles by marriage that were rumrunners during prohibition who showed me a few of the finer skills of distilation unbeknownst to my parents... 
I realized I needed to quit juicing more than a lifetime ago, and did so..I have seen it ruin marriages, families, careers and all types of relationships. I do enjoy an occasional glass of wine with dinner, the right beer with pizza and mexican foods etc, there is a place for it in our society and even in moderate daily consumption. Unfortunatly,,it is an addictive habit a lot of folks dont handle well and prefer not to promote its use to anyone.. Lastly, in cooking many foods are bought to full taste in the use of the additon of the flavor of wines and liqours and even beers and ales..NOTHING goes best with chili than a good cold, dark beer...[well a cold glass of milk as well, dependant on the chili  ]
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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I did use golden raisins in the chutney because we like them better, but I wondered if it reduced the richness of the taste at all...goldens have a different flavor but I took the chance and hoped it wasn't enough to matter. I also wondered about a bit of heavy syrup from some canned peaches if I happened to have some at the time.
Will try the apple juice trick. You think Tawny Port would sweeten it too much? |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Originally Posted By Kitties-with-Sigs:
I did use golden raisins in the chutney because we like them better, but I wondered if it reduced the richness of the taste at all...goldens have a different flavor but I took the chance and hoped it wasn't enough to matter. I also wondered about a bit of heavy syrup from some canned peaches if I happened to have some at the time. Will try the apple juice trick. You think Tawny Port would sweeten it too much? Port would be fine, it is a sweet and savory dish,,the goldens are going to have less an impact on overall flavor, made from champange rasins so they have a lighter taste..brown rasins a heavier flavor profile.. the heavy syrup[>:/]no,,just palin of karo if your going to do that..at least you know how much your adding with out all the additional preservatives in the canned fruit juice. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
Thanks Chef! This is great. One comment you made, though, causes me to wonder. You said: the Mother is fed and cared for, and used daily to make more bread, Some mothers, especially with sourdough, especially San FranCisco Sour dough, are Generations old, and will be kept alive for generations to come,
So, do old starters (Mothers), which have lived a long time, actually grow more rich and complex, like wine? And thus, my wonderful potato sourdough from a few years back might have been a relatively "old" starter, then I let it die and the "new" starter I made myself just wasn't up to snuff? Or am I reading too much into your comment about the starters that have been kept alive for generations? I just can't figure out why I could never get the amazing bread going again once I lost that original starter. Kitties It may well be your orginal Mother had some microbes or flavor additives you didnt take into effect when producing the new mother, remember in adding to the mother you are adding new flavors all the time, secondy Yeast is a fungus and will age and mature and change, as will any living creatureI worked with a baker once who was a Frenchman, he swore his Sourdough Mother was from the 1700's and had been passed down thru the generations, he made damn good bread, I can tell you that much. somewhere back there is a posting about chinese master sauce, another item that tends to boast generations of history with each quart.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Yes I remember that post about the Master Sauce. Made me want to go to cooking school. But it didn't make me want to cook for a living. I like waiting tables actually, or I did when I was in college, but cooking for a living? No. I wouldn't last a day.Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Originally Posted By phil3333:
when grilling a porterhouse steak how do you get both sides to cook evenly , that is the fillet side and the strip side you have to keep the filet side on the outside of the heat ring, all grills and or broilers have HOT and Cool areas, easiest way to find them is a cheap loaf of bread, turn on your grilll /broiler or make a fire, and get the coals where you usually start to cook then lay out a loaf of bread on the grill, or under the broiler, and see how the toast pattern forms, this will tell you your hot and cool spots best way is to pull the whole grill of the fire pit and look for the pattern V pulling them off then trying to figure it out. in cooking these steaks, I generally sear both sides on the hottest part of the grill to crealte the markings, then pull it to the cool side to bring the Strip up to temp, again leaving the filet side furtherst from the heat source. you are generally going to get either raw on the strip or medium on the filet, porterhouse in my opinion is best eaten rare to Medium rare only, success in managing an even temp truthfully has to do with thickness the thicker the steak the less your going to notice an issue. MOST porterhouse I have seen in grocery stores is the end of the smallest cut of the loin, usually fairly thin, the steak needs to really be 1.5" Minimum to get a good even cooking and again, manageing the heat to meat ratio
CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW