ASK THE CHEF Part DEAUX (Page 15 of 39)
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Originally Posted By billyhill:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
 Not a food question but...
When I read your post, I read it in the voice of your avatar.
Bjork Bjork Bjork.. Bottomspankin gerfingerflukin....Damn, sleep deprovation is a bitch.
Well I am at least a few weeks from having a functional right arm but, I want you to start thinking about a recipe for tongue, pastrami or otherwise. Made (with wife and daughter's help) I did the stew a second time. Wife seems to think its one of the better dishes I have made. I added some frozen peas when I reheated it, not a bad addition. your help is, as always, welcome. ok,,,less bourbon and pain meds billy and try again....
You made a stew...added peas when you reserviced it... you want to make Tougue from raw state. make your own pastrami or recipes there of? help me.!!! 
off to gunshow 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By edb66:
Hey chef! I want to make homemade corn tortillas and fry them for tostadas. Do I press them, then griddle them, then fry them in grease? Or can I skip the griddle step? Thanks, e yes, press them or roll them. there are some easy to make home made pressser you can see on the net, simple 2x2 and a bit of plywood construction OR, use a rolling pin. either or, flatten the little masa dough ball between wax paper to flatten it.. YES you need to griddle them on a lightly greased flat griddle or large pan. 30sec or so on atleast one side..then allow them to cool a bit, you have to set the dough before continueing the process.. you can roll, flatten slice and deep fry into chips if you desire though..but for a full tortilla. see above. Ingredients 2 cups masa harina 1 1/2 to 2 cups water To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough. Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make about 16-18 balls from the dough. Take two pieces of wax paper or plastic from a plastic bag and cut them to the shape of the surface of a tortilla press If you have one... Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches. or do the same using a rolling pin Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. or on one side if the tortillia is going to be used for another process, The tortilla should be lightly toasted and little air pockets forming. hope that helps and Thanks, havent discussed Tortillas CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By watercat:
My husband wants a Nutella rum cake. I found a recipe for chocolate rum cake that I will try if I can't find what I want (this one), but none with Nutella. Any suggestions? I would sub 6oz of Nutella for the chocolate in that recipe and it should turn out fine..
Chef Thank you - I'll try that. I don't know why that didn't occur to me...  WATERCAT IS THE DEBIL.....  .
What a wonderfull example of her baking skills she dropped of to Ol'Chef today at the Lewisville gunshow, I was so shocked I was almost speechless... (which takes some doin I am told) A Beautiful, Rich, Deep dark, tasty yummy Nutella Rum Loaf that just melds with a cup of French Roast like they were made for each other ..PLEASE Watercat, post your final recipe for my readers here. This would be a GREAT Addition to a holiday sideboard!!! A slice of this, a slice of date bread a slice of applesauce cake,,on the same plate, with a wee bit of Angelica Cream spooned over each Forkfull by forkfull would help us understand the experiences of Royalty... 
THANK YOU so much, and such a pleasure to meet such a fine upstanding gun loving couple!!!! I cant thank you and your husband enough, my sister and my kids throughly enjoyed it!! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Trumpet:
Ok Chef, I need a recipe for Lamb Shanks. I was goin to buy some yesterday at the Amish farmer's market, but got a gorgeous pot roast instead (in the oven now). Next time I'm going to get some though. Lamb Shanks 4 tablespoons olive oil 1 pound onions, sliced 5 large shallots, sliced (about 1 cup) 2 tablespoons chopped fresh rosemary or 2 teaspoons dried 6 3/4- to 1-pound lamb shanks all purpose flour 2 1/2 cups dry red wine 2 1/2 cups canned beef broth 1 1/2 tablespoons tomato paste 2 bay leaves Potato and Root vegetable mash 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces 3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces 3 tablespoons olive oil For lamb shanks: Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat. Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid. Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper. For Mash: Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well. Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve. Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve. chef!!
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
WATERCAT IS THE DEBIL..... .
What a wonderfull example of her baking skills she dropped of to Ol'Chef today at the Lewisville gunshow, I was so shocked I was almost speechless... (which takes some doin I am told) A Beautiful, Rich, Deep dark, tasty yummy Nutella Rum Loaf that just melds with a cup of French Roast like they were made for each other ..PLEASE Watercat, post your final recipe for my readers here. This would be a GREAT Addition to a holiday sideboard!!! A slice of this, a slice of date bread a slice of applesauce cake,,on the same plate, with a wee bit of Angelica Cream spooned over each Forkfull by forkfull would help us understand the experiences of Royalty...
THANK YOU so much, and such a pleasure to meet such a fine upstanding gun loving couple!!!! I cant thank you and your husband enough, my sister and my kids throughly enjoyed it!! CHEF Thank you! I had fun working on finding the right mix of ingredients - I've never done that before! It was also delicious eating the trials.
The final recipe: Chocolate Nutella Rum Cake * Notes: the original recipe writer used Goslings Black Rum from Bermuda. I tried using all Bacardi silver, and it came out very strong. I went to Spec's and bought black rum - it came out much better. I had to order the hazelnut extract from Amazon. Cake: 6 oz Nutella (weigh the Nutella, 6 oz. is NOT 3/4 of a dry cup) 1 stick butter 1 cup black rum ½ cup sugar ½ cup brown sugar 4 eggs 1 tsp. hazelnut extract 1 cup flour ½ tsp. salt 1 tsp. baking soda ½ tsp. baking powder ½ cup cocoa powder Rum Syrup: ½ stick butter ¼ cup black rum ¼ cup sugar ½ tsp. hazelnut extract PLUS 1/3 cup more black rum (for a stronger syrup, use ½ cup rum) Preheat oven to 350*. Butter and flour a large (5 ½” x 10”) loaf pan. Put the Nutella, butter, and rum in a large bowl and microwave in 30 second intervals, whisking in between, until smooth and melted. Next, whisk in the sugars, followed by the eggs one at a time. Whisk in the hazelnut extract. In another bowl, sift together the flour, salt, baking soda and powder, and cocoa powder. Add half the dry to the wet and mix fully, then add the other half and mix until smooth. Pour into pan. Bake for 50-60 minutes, until a toothpick poked in the cake comes out clean. At around 45 minutes baking time, bring the additional butter, ¼ cup rum, sugar, and hazelnut extract to a full boil. Boil, stirring constantly, for 3-4 minutes. Remove from heat and whisk in the remaining 1/3 cup of rum. Pull the cake from the oven when it's done. Poke holes in the cake with a toothpick, then pour the warm syrup over the cake. Place another loaf pan right-side-up on top of the cake with the bottle of rum in it to weigh it down a little (the purpose is to slightly smoosh the cake). When it is completely cooled, flip the cake out to a serving tray. All the rum syrup should be absorbed. |
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Watcat,,THANK YOU!!!
I would look forward to maybe some of my other readers to try the recipe and present pictures
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By watercat:
New question: Does buttercream frosting need to be refrigerated? I made 2 flavors: chocolate and raspberry, if that makes any difference. A Google search proved inconclusive, with some recipes saying yes and some no. cooler than room tempature, but no.though it will last longer if youre saving it for future projects, IT CAN break down when you bring it up to temp it does set up and hold up longer once on the cake if its cooled between "layering" and less likely to fall apart during display prior to slicing. IE Frost, cool, vines, cool, flowers, cool, etc..remember when decorating, if you take a hot spatula to cold buttercream, you will seperate it and have a mess to fix lastly flowers, leaves, figurines, best made from fondent or royal icing.. only use butter cream if your serving within 48 hours..
what are we making???
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By watercat:
Self-serve cupcake bar. My mom is making 2 flavors of cupcakes. I'm providing 3 forms of frosting, and assorted toppings. We are celebrating 4 different birthdays that occur in August. very cool Idea... thinking IF I do come out of retirement,,I may have to steal it..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By watercat:
Self-serve cupcake bar. My mom is making 2 flavors of cupcakes. I'm providing 3 forms of frosting, and assorted toppings. We are celebrating 4 different birthdays that occur in August. very cool Idea... thinking IF I do come out of retirement,,I may have to steal it.. Steal away! We've done it 3 times now and it's always a hit.
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I am reading the original thread and have read up to page fifty.
I made the blueberry pie but the crust recipe does not have flour listed so I found one on the net. Would you post your crust recipe please. I followed the blueberry filling and was most impressed. I want to make it again with your crust. The filling overflowed the pie pan in the oven so today I bought a 9.5 inch round and deep pie pan. I have played with other recipes and hints you listed. I have been reading AR15 for years and this thread is the best one I have found. Guns are great but my family has to eat several times per day and anything I can do to make that interesting and memorable is much appreciated. Thank you for doing this thread, it means something to me and I am sure many others who may say nothing. |
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Originally Posted By VanP:
I am reading the original thread and have read up to page fifty. I made the blueberry pie but the crust recipe does not have flour listed so I found one on the net. Would you post your crust recipe please. I followed the blueberry filling and was most impressed. I want to make it again with your crust. The filling overflowed the pie pan in the oven so today I bought a 9.5 inch round and deep pie pan. I have played with other recipes and hints you listed. I have been reading AR15 for years and this thread is the best one I have found. Guns are great but my family has to eat several times per day and anything I can do to make that interesting and memorable is much appreciated. Thank you for doing this thread, it means something to me and I am sure many others who may say nothing.  wow,,,thank you...two such compliments in a week..IT May go to my head..
I THINK, ,of course I may be "misrememberring"(I learned that from a democrat congressman) I corrected the pie crust recipe further on in that thread,,a plain, whoops on my part..so, lets repost a decent short crust here.. Short Crust. Ingredients 2 cups (8oz) plain flour 4 level tablespoons shortening 4 level tablespoons butter or margarine pinch of salt cold water instructions. - Sift the flour and salt into a large mixing bowl. - Add the lard and the butter and chop it up roughly with a knife. - With cool fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. - Add 2 tablespoons of cold water and then, using a knife, mix lightly into a dough. - Add a little more water if necessary but be careful not to add too much. - The dough should not be sticky. - Gently bring the dough into a ball by hand, gathering up any stray bits of dough. - Leave to rest in the fridge for a couple of hours before using. - To use, roll lightly with a rolling pin on a lightly floured surface. This one gives a bit flakier crust Ingredients 2 cups (8oz) plain flour pinch of salt just under 1/2 cup Shortening just under 1/2 cup butter 1 teaspoon fresh lemon juice cold water instructions - Put the butter and lard onto a plate. - Mix them together until they are just soft. - Sift the flour and salt into a large mixing bowl. - Using cool fingertips rub one quarter of the fat mix into the flour until the mixture looks like breadcrumbs. - Mix this to a stiff dough with the lemon juice and cold water. - Roll the pastry out to form an oblong three times greater in length than in width. - Divide the remaining fat mix into three parts. - Place evenly one third of the fat in dots on two thirds of the pastry. - Fold the third of the pastry without any fat on it over the next third and then fold the remaining third over this. - Gently press the rolling pin down on the sides of the folded pastry. - Repeat the dotting with fat, folding and rolling twice more, turning the pastry over each time. - Wrap the pastry in greaseproof paper and leave in the fridge for 45 minutes before using. hope that helps and very glad to be of service. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
DM99 a question or 2 for ya here.
Recently My wife and I bought a cast iron pan at a estate sale on the bottom it says 8 inch iron skillet. and has the letter H stamped on it too. The thing I am wondering is when we got it. It had obviously been sitting around for a while as it has some rust on it. We also have no idea of when it was seasoned last. Our oven doesn't get very hot so heating in an oven is out as a method. what would you suggest to get this back in good working order? Also Your thoughts on one thing my wife and I have been doing. We have gotten into the habit of taking baking potatoes and turning them into hash browns and cooking them with butter. I cannot believe how good they taste! what do you think of the very basic way we are making hashbrowns? and have you cooked them like this before? |
<font size=2>Anyone can kill a dumb enemy, killing the smart ones requires Artistry!</font id=s2>
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
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Originally Posted By Nightwolf357: DM99 a question or 2 for ya here. Recently My wife and I bought a cast iron pan at a estate sale on the bottom it says 8 inch iron skillet. and has the letter H stamped on it too. The thing I am wondering is when we got it. It had obviously been sitting around for a while as it has some rust on it. We also have no idea of when it was seasoned last. Our oven doesn't get very hot so heating in an oven is out as a method. what would you suggest to get this back in good working order? Also Your thoughts on one thing my wife and I have been doing. We have gotten into the habit of taking baking potatoes and turning them into hash browns and cooking them with butter. I cannot believe how good they taste! what do you think of the very basic way we are making hashbrowns? and have you cooked them like this before? You got a grill? Put some oil on those pans and throw'em on the grill. |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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All I have is a small charcoal grill that probably wouldnt get over 450 if I am lucky I think.
Can you also put a light coat of oil on the outside to help prevent rusting? or what else can you do about that? |
<font size=2>Anyone can kill a dumb enemy, killing the smart ones requires Artistry!</font id=s2>
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
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Originally Posted By Nightwolf357:
All I have is a small charcoal grill that probably wouldnt get over 450 if I am lucky I think. Can you also put a light coat of oil on the outside to help prevent rusting? or what else can you do about that? your oven should hit 400degrees or better???? you need a new oven if not.. oven on full temp, 2 hours should bake/dry off any carbon or other leavings that need to come off.. so, fully scrub the pan with steel wool and follow with complete cleanzer scrubbing. rince fully, place in oven and allow it to bake off whats left IF Need be, allow to cool and take a wire brush to whats stubborn.. THEN bring pan back to about 350, get pan hot and take a rag "soaked" with olive oil and carefully wipe the hot pan, allow that to bake on for about 1/2 hour, repeat, turn off oven, repeat, leave hot greasy pan in oven and let both cool.. when cooled, remove from oven, wipe again with oil then wipe with paper towel lighly for storage or fry some chicken..
I have a used, VERY Used dutch oven I picked up for $5 at a flea market,,did the above process on a cold saturday morning..pan now resides in my pantry awaiting use, I did make a beef stew in it the evening of the clean up process.. if you clean your iron with soap and water, dry it and bring it up to heat on your stove top and reoil it, it will last generations. I have written out the whole process on care and handling in the Tutorial section of the Home and Ranch section of the Outdoors forum..Here |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Thanks DM99 now I understand why I had a hard time finding all that info. Maybe copy that over to here as well?
Any thoughts on those potatoes I mentioned? and this oven (in my opinion) DOES need replacing but unfortunately I am renting from a slumlord. |
<font size=2>Anyone can kill a dumb enemy, killing the smart ones requires Artistry!</font id=s2>
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
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Originally Posted By Nightwolf357:
DM99 a question or 2 for ya here. Also Your thoughts on one thing my wife and I have been doing. We have gotten into the habit of taking baking potatoes and turning them into hash browns and cooking them with butter. I cannot believe how good they taste! what do you think of the very basic way we are making hashbrowns? and have you cooked them like this before? ok,,,I a assuming you're talking LEFT over baked potatoes.. Restaurants serving both breakfast and dinner are notorious in using prebaked potato for hashbrowns the next day..and baked potato soup, baked stuffed/twice baked potatos, fried potato cubes, saratoga chips, Latke', potato pancakes, LOTS of ways to reservice left over baked potatoes, you're on tract,,spread out your imagination.. takes an hour to bake a potato, and wanting to stay up to customer counts, they're over preped 90% of the time hope that helps.. thank you!!
CHEF CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By Nightwolf357:
Thanks DM99 now I understand why I had a hard time finding all that info. Maybe copy that over to here as well? Any thoughts on those potatoes I mentioned? and this oven (in my opinion) DOES need replacing but unfortunately I am renting from a slumlord. ZOOOKKKKOOOOVVVVVV... this guy's carping about tutorials... CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
| Acutally nope these aren't left over baked. I usually take them , peel them, shred them with a grater, then straight into a frying pan with butter. |
<font size=2>Anyone can kill a dumb enemy, killing the smart ones requires Artistry!</font id=s2>
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
My daughter can bumpfire, too. I bet that gives the Liberals a screaming fit.Loki41
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Originally Posted By Nightwolf357:
Acutally nope these aren't left over baked. I usually take them , peel them, shred them with a grater, then straight into a frying pan with butter. well...thats how fresh Hash browns are made the concept of "bakeing" potatoe have to do with shape and skin thickness, Chefs potatoes or US Number 1 and 2 are generally odd shaped and medium thick skinned,,bakeing potatoes have thicker skin and it goes on and on from there, yellow, red, purple, fingers, baby, and too many more to mention with out starting a whole produce thread.....I did several recipes for them in one of the questions..Fordguy got tired of updating the table of content and I'm too lazy to do it check the first thread near the end, if not its running in this one.. IF Anyone wants to take over keeping up with the table of contents., PLEASE contact me and we'll get the proper procedures taken care of with Zukov.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
How's this for a throw down challenge. squirrel Ok, A.D.D. is hell isnt it.. so, what was the throw down 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Squirrels are generally plentiful, easy to shoot, gut and skin and probably kept many a settler alive in the building of America from East coasat to west coast
do you know the grey squirrel is a native East of the Mississippi,,,and that they came west when we started running ships, tugs, ferry's and bridges across the Mississippi? That since them, they've been out populating the native red and black squirrels of the west.. 
. least thats the story I heard,,damn Yankee Squirrels...ant that was Just the Beggining of course the west has been sending Coyotes east the same way for 150 years ...
Squirrel, Rabbit, Dove, chicken all have similar flavors and out comes and can generally be subsituted recipe to recipe.. all can be stewed, roasted, deep fried, fricase'd and grilled. Squirrel Mulligan Stew 3 1/2 - 4 lb. Squirrel fillet and cut in pieces 1 tbs butter 1 tbs Mild vegetable oil Salt and fresh ground pepper 2 Bay leaves 4 Fresh thyme sprigs or tbs. thyme 2 lg Potato cut in 1" cubes 4 Carrots cut in 1/2" cubes 2 tbs chili powder 2 cups Green peas fresh or frozen 2 cans of tomato sauce 1 lg. onion chopped 2 cloves of garlic pressed 2 quarts of beef broth or stock Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. Squirrel In Sour Cream Serves 6-8. 4-6 squirrels, in serving pieces salt, pepper flour 1 cup sour cream 1/2 cup chopped onion small can mushrooms 1 tsp. paprika 2 tlbs Parmesean shortening Dredge squirrel in flour seasoned with salt and pepper. Brown them in hot fat in the skillet. Put meat in a caserole dish or roaster. saute onions until clear, add mushrooms, saute a few minutes until mushrooms have begun to cook, then Cover with sour cream . Sprinkle top with paprika. and Parmesan Bake at 350 degrees F. until done, about 1 hour. Crock Pot Squirrel 1 squirrel, cleaned, dressed and cut up flour salt pepper one can cream of celery soup one can cream of mushroom soup Put enough oil in an iron skillet or Dutch oven to cover bottom of pan. Roll dried, cut up squirrel in flour, salt, pepper mixture to coat. Brown on medium heat. Meanwhile, put one can cream of celery and one can cream of mushroom soup in crock pot. Add 1 1-/2 cups water and cook on high. Place browned squirrel in crock pot with soup mixture. Add water to pan and simmer drippings, then add to crock pot mixture. Cook on high for one hour and medium-low for five hours. Serve with noodles or mashed potatoes. Pan seared squirrel 2 squirrels cut in serving pieces 4 tablespoons butter salt, pepper 1/2 teaspoon rosemary 1 bay leaf 1 cup small pearl onions 1 tablespoon chopped parsley 1/2 teaspoon poultry seasoning 1 cup dry white wine 1 cup hot water, in which is dissolved 1 chicken bouillon cube 2 cups sliced fresh mushrooms 2 cups cooked brown rice Saute squirrel in butter and oil until lightly browned; add salt and pepper to taste, seasonings, wine and bouillon. Simmer until nearly done. Add onions, cook 10 minutes. Add parsley and mushrooms, and cook 5 more minutes. Prepare brown rice as package directs and serve simmered squirrel over the rice with the wine sauce.. hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
How's this for a throw down challenge. squirrel Ok, A.D.D. is hell isnt it.. so, what was the throw down I love that movie and forgot about that. squirrel. hahahahahha you got me there Chef. Even a blind squirrel finds an acorn once in a while.... Chef
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Howdy Chef!
It has been wayyyyyy tooooooooo loooooonnnnnnggggggg.... I just recently moved back to TN after a few years in NC. School is done and I am now "settling" back in. Just finished cleaning up the kitchen (lining the shelves, re-organizing, etc..) and hopefully will get back to cooking and enjoying REAL food rather than this fast food diet I have been on for so long. How is everything your way Chef? -Tim |
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Originally Posted By tlee_20:
Howdy Chef! It has been wayyyyyy tooooooooo loooooonnnnnnggggggg.... I just recently moved back to TN after a few years in NC. School is done and I am now "settling" back in. Just finished cleaning up the kitchen (lining the shelves, re-organizing, etc..) and hopefully will get back to cooking and enjoying REAL food rather than this fast food diet I have been on for so long. How is everything your way Chef? -Tim Tim welcome back!! doing well here,,been busy with gunshows and recouping for a few days after.. 
thread has not been as active since moved to the food forum.. and I stay out of other peoples threads for the most part..
beyond that Arfcom Land and Texas are as were,,,
Chef! |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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That's good to hear..
this is the first year i've had my own garden in 5 years and it was TERRIBLE!! rabbits ate it up! i was amazed at those suckers. what makes it worse is when they take ONE BITE out of EVERY SINGLE tomato... anywho, looking forward to next years garden. going to try a few new things and see how they turn out. how did yours do this year? |
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Originally Posted By tlee_20:
That's good to hear.. this is the first year i've had my own garden in 5 years and it was TERRIBLE!! rabbits ate it up! i was amazed at those suckers. what makes it worse is when they take ONE BITE out of EVERY SINGLE tomato... anywho, looking forward to next years garden. going to try a few new things and see how they turn out. how did yours do this year? I am unable to garden any longer, can't do the whole bend over for extended periods of time, I am pricing large tractor tires today, thinking a couple of really big ones, filled with top soil,(properly prepared) I will be able to do some next spring.. My grapes did well, had NO Pears or Peaches at all this year, puzzling..thinking frost got the blumes or drought got the buds.. raspberries did well and catfish have doubled in size since May with zero floaters to date..the new pond seems healthy, very little vegetation growth, several bullfrogs, crawfish one snake and plenty of birds being attracted, HOPEING the local deer/pig herds finds it soon as well.I put in a feeding bed.. . |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
Admiral-General of the Arfcom Underwater Army
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Posts:
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EE: 100% (6)
NH, USA
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I already sent Chef a thank you, but I thought you guys might like to see what I whipped up tonight.
It was the philly cheese steak with extras. Shredded sirloin, seasoned as the Chef instructed, on roasted garlic ciabatta bread, with his caramelized onions, and aged cabot cheddar. Also, grilled red peppers, since my wife really likes them. I used the caramelized onion recipe with the molasses. It was probably the best steak sandwich I've ever had. I'm not used to saying that about ANYTHING when I'm behind the stove. This is a pic before they hit the broiler.
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I drink only the blood of my enemies! And the occasional strawberry Yoohoo. -Sarge
Carpe Noctem
Carpe Noctem
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how about a good flank steak recipe I can cook on the stove top?
Thanks man! |
We the unwilling, lead by the unknowing, do the impossible for the ungrateful. We have done so much, with so little, for so long we are now qualified to do anything with nothing.
Psalms 91:5
Psalms 91:5
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Originally Posted By KrazyL:
how about a good flank steak recipe I can cook on the stove top? Thanks man! that'll take a bit if research.. Fajitas is the best off the cuff I can throw at you..raw beef sliced across the grain and pan seared in a cast iron skillet with peppers and onions.. Flank needs to be properly cooked MR and sliced correctly or you might as well chew on your feild boots..even a rolled and stuffed flank us usually cooked in the oven Do you have a dutch oven that fits top of said stove? do you have a "grill block" skillet from Big Lots? if not, buy one! CHEF I'll be back! BACK
Braised Flank. Ingredients 1/2 cup all-purpose flour 1/2 teaspoon garlic powder salt and pepper to taste 1 (1 1/2-pound) beef flank steak 1 tablespoon cooking oil 1 12oz chicken broth 2 teaspoons lemon juice 2 cloves garlic, minced 3 whole cloves Directions 1. Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture. 2. Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours. 3. To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat Crock pot or dutch oven method Ingredients 1 1/2 pounds London broil 2 cloves garlic, minced 1 (10.75 ounce) can cream of mushroom soup 1/2 cup water 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon salt Directions 1. Place the London broil in a slow cooker; add the garlic, mushroom soup, water, basil, oregano, and salt; cover; cook on low 6 to 7 hours Stuffed flank steak in an oven or again, dutch oven on stove top SLOW Heat is Best heat. Ingredients 2 cups dry stuffing mix 1 cup boiling water 2 tablespoons butter or margarine 1 1/2 pounds flank steak, pounded thin for easy rolling 2 green onions, chopped 1 red bell pepper, chopped 1 (10.5 ounce) can mushroom gravy 1/4 cup red wine 1 clove garlic, minced 2 tablespoons grated Parmesan cheese Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper. 3. Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish. 4. In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak. 5. Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By KrazyL:
sounds great!
thanks again Doug! you're the man! you're welcome and no I'm not,,I am far advanced from "man", 
I AM CHEF..
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef,
What are a few of your favorite quick prep / simple / healthy-ish recipes? With the new work schedule and such it seems as if I don't have enough time to cook dinner and enjoy my evening.
BTW, I am open to anything really. Not picky (too bad I can't say the same for my kids!) -Tim |
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Originally Posted By tlee_20:
Chef, What are a few of your favorite quick prep / simple / healthy-ish recipes? With the new work schedule and such it seems as if I don't have enough time to cook dinner and enjoy my evening.
BTW, I am open to anything really. Not picky (too bad I can't say the same for my kids!) -Tim I'll pull some recipes together but here's a few thoughts, I grill alot, I even have a ribbed pan that heats on the stove and cooks/tastes just like an outside cooker, it was $12 at Big Lots. When kids were small, I cooked one morning a week,(dads day off) I made Chili, beefstew, chicken and dumplings, a beef soup of some form. and pasta sauce. then pre cooked rice, pasta, boiled potatos all hold for several days in the refer, but use rice first and oil the pasta before bagging then drop pasta into boiling water for a few seconds then into a collender, place rice in collander and pour boiling water over it or stir fry it to heat up with your evening meals, boiled potato turns into mashed, home fries, french fries in a very short time. frozen veggie cook PDQ but with kiddos, green beans and peas and corn, all canned heat up in 4 min in the microwave.. I also grilled off some chicken breasts and made some salmon patties. the freezer always had preformed hamburger patties, IQF chicken breast, precut 8oz ribeyes(when we could afford ribeyes) and all were cooked pretty quickly from the frozen state.. I then have a basis of either heat and serve homemade food,,or could grill a steak, a chicken breast or pan fry some salmon patties,,dinner was generally on the table in 45 min at the MOST Depending on age and ability my kids near always were made to set the table, prep salads, polish silverware, make and poured juice or ice tea. they were involved in the CHORE of feeding the family after the livestock was fed, period.. laters CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
What kind of monkey buisness is this?
Joined:
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Posts:
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EE: 100% (13)
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
How's this for a throw down challenge. squirrel Ok, A.D.D. is hell isnt it.. so, what was the throw down If it's not stepping on any toes, I have a squirrel recipe from a chef who worked for Bocuse before coming to the States that I could post. (I'd just have to dig up the book from where ever I put it.) |
To quote the great philosopher Ferris Bueller, "It's so choice. If you have the means, I highly recommend picking one up." -RonnieJamesDioFan
As usual, this guy has it right. - krpind
As usual, this guy has it right. - krpind
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Originally Posted By MotorMouth:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
How's this for a throw down challenge. squirrel Ok, A.D.D. is hell isnt it.. so, what was the throw down If it's not stepping on any toes, I have a squirrel recipe from a chef who worked for Bocuse before coming to the States that I could post. (I'd just have to dig up the book from where ever I put it.) Please share! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
What kind of monkey buisness is this?
Joined:
Oct 2008
Posts:
14874
EE: 100% (13)
OH, USA
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Originally Posted By douglasmorris99:
Originally Posted By MotorMouth:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
How's this for a throw down challenge. squirrel Ok, A.D.D. is hell isnt it.. so, what was the throw down If it's not stepping on any toes, I have a squirrel recipe from a chef who worked for Bocuse before coming to the States that I could post. (I'd just have to dig up the book from where ever I put it.) Please share! CHEF I will. Just got to find the book. |
To quote the great philosopher Ferris Bueller, "It's so choice. If you have the means, I highly recommend picking one up." -RonnieJamesDioFan
As usual, this guy has it right. - krpind
As usual, this guy has it right. - krpind
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Hey Chef,
Me again... How about something I can toss in the crockpot when I leave for work in the morning so it can cook while I'm gone? |
We the unwilling, lead by the unknowing, do the impossible for the ungrateful. We have done so much, with so little, for so long we are now qualified to do anything with nothing.
Psalms 91:5
Psalms 91:5
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Originally Posted By KrazyL:
Hey Chef, Me again... How about something I can toss in the crockpot when I leave for work in the morning so it can cook while I'm gone? Thanks for stopping by, I"ll try to get a few done next week, sorry, gunshow. family visit, new grandbaby etc.. Have you fully perused both threads? Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
| Now fully, i'm stuck at the office all day with little to do though so i'm sure I can find time to finish both threads today. |
We the unwilling, lead by the unknowing, do the impossible for the ungrateful. We have done so much, with so little, for so long we are now qualified to do anything with nothing.
Psalms 91:5
Psalms 91:5
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Originally Posted By KrazyL:
Now fully, i'm stuck at the office all day with little to do though so i'm sure I can find time to finish both threads today. I hope it made the day a bit more tolerable
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By SpeechPathJunkie:
I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF Ok so I didn't use that stuff. My gumbo turned out thick enough and tasted great. I added a tiny bit of file at the end. |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.