ASK THE CHEF Part DEAUX (Page 8 of 39)
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Originally Posted By Zhukov:
Originally Posted By FragDoll:
Chef, what's the best way to find good cuts of meat anywhere, like real prime rib or veal breasts? Veal has breasts? 
only if you're very lonely.. 
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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 Zhukov:
Originally Posted By FragDoll:
Chef, what's the best way to find good cuts of meat anywhere, like real prime rib or veal breasts? Veal has breasts?
only if you're very lonely.. Damnit, that was supposed to be shoulder.
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Proud Member of Team Ranstad
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
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Originally Posted By cptx123:
Whats you thoughts on the ACF? Never cared much for it myself. mostly made up of unAmerican Chefs.. at least is was in the 70's when I was a member. I belonged to a state level association which grew rapidly and now is a part of the education process at a local lever far deeper than the ACF was on a national level. to the acf there was CIA and J&W, and very few other alternatives were recognised, and truthfully I think they ruined/destroyed teh apprenticeship culinary prograns that existed prior to the growth of CIA... 
not a fan and no longer pay attention 
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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 FragDoll:
Chef, what are the most common causes of an emulsion breaking? 
Other than stirring in the fat too quickly? happy to help, but you'll have to tell me more lots of "emulsions" if you're adding the fat to the flour so to speak, you're doing it backwards.. you add the cold to the hot..slowly...whipping constantly... help me help you
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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 FragDoll:
Chef, what are the most common causes of an emulsion breaking?
Other than stirring in the fat too quickly? happy to help, but you'll have to tell me more lots of "emulsions" if you're adding the fat to the flour so to speak, you're doing it backwards.. you add the cold to the hot..slowly...whipping constantly... help me help you 
I am not talking about a roux, I've never had a problem with that breaking. I'm also not talking about tempering. I mean an emulsion like mayo. |
Proud Member of Team Ranstad
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
|
Originally Posted By FragDoll:
Originally Posted By douglasmorris99:
Originally Posted By FragDoll:
Chef, what are the most common causes of an emulsion breaking?
Other than stirring in the fat too quickly? happy to help, but you'll have to tell me more lots of "emulsions" if you're adding the fat to the flour so to speak, you're doing it backwards.. you add the cold to the hot..slowly...whipping constantly... help me help you
I am not talking about a roux, I've never had a problem with that breaking. I'm also not talking about tempering. I mean an emulsion like mayo. sorry, emulsions in food, include baked goods and confectionery products as well as a few sauces and dressings.. Mayonnaise is made by combining lemon juice or vinegar with egg yolks. Eggs which contain the emulsifier lecithin bind the ingredients together and prevent separation. Oil is then added drop by drop as the mixture is rapidly whisked. Adding oil too quickly, will keep the two liquids from combining, As the sauce begins to thicken, oil can be added more rapidly but until you have a smooth solid base, slow is better Seasonings are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, Since homemade mayonnaise is uncooked like commercial dressings. Use the freshest eggs possible, and ones that you are reasonably sure are free from salmonella, best to wash the shelled eggs before cracking.. Homemade mayonnaise will last three to four days in the refrigerator and then begin to break down rapidly.. Commercial mayonnaise, which will last up to six months in the refrigerator, contain at least 65-percent oil by weight The standard of identity law also requires that all commercial "real mayonnaise" use only egg as an emulsifier. Reduced fat mayonnaise, which isn't considered real mayonnaise, usually contains modified food starch, cellulose gel and CORN SYRUP as emulsifiers. Mayonnaise is used as the base for other sauces, such as tartar sauce and thousand-island salad dressing. Aioli is garlic-flavored mayonnaise. Another classic emulsion sauce is hollandaise, which is a cooked mixture of butter, egg yolks and lemon juice. Beurre Blanc sauce is an emulsified sauce as well, but is not stabilized with egg yolks. Because this sauce is not stabilized it is thinner and separates more easily. When making Hollendaise, The egg yolks must be cooked slowly, over a moderate heat. This is done by placing the bowl over a double boiler or on the edge of a gas flame and the bowl is moved back and forth on the heat from time to time to avoid letting the product get too hot and to avoid the eggs cooling too quickly both resulting in lumpy eggs to begin your sauce with.. If possible all products should be as close to the same temperature as possible when mixed, clarified butter should be warmer than room temp but not hot... When the butter is absorbed into the sauce it should become thick and firm,, The thickness of the sauce can be adjusted to the correct consistency with a small amount of water. The emulsion sauce is usually finished with a few drops of lemon juice. if it is grainy in any way you can push it thru cheese cloth, but grainy usually breaks down faster than smoother finish's 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
That's exactly what I had trouble with, was a butter wine sauce. I added some sun dried tomatoes at the end and it broke. 
I assume it's because I added additional fat after the sauce was emulsified? Or is it something else? |
Proud Member of Team Ranstad
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
|
Originally Posted By douglasmorris99:
Originally Posted By FragDoll:
Originally Posted By douglasmorris99:
Originally Posted By FragDoll:
Chef, what are the most common causes of an emulsion breaking?
Other than stirring in the fat too quickly? happy to help, but you'll have to tell me more lots of "emulsions" if you're adding the fat to the flour so to speak, you're doing it backwards.. you add the cold to the hot..slowly...whipping constantly... help me help you
I am not talking about a roux, I've never had a problem with that breaking. I'm also not talking about tempering. I mean an emulsion like mayo. sorry, emulsions in food, include baked goods and confectionery products as well as a few sauces and dressings.. Mayonnaise is made by combining lemon juice or vinegar with egg yolks. Eggs which contain the emulsifier lecithin bind the ingredients together and prevent separation. Oil is then added drop by drop as the mixture is rapidly whisked. Adding oil too quickly, will keep the two liquids from combining, As the sauce begins to thicken, oil can be added more rapidly but until you have a smooth solid base, slow is better Seasonings are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, Since homemade mayonnaise is uncooked like commercial dressings. Use the freshest eggs possible, and ones that you are reasonably sure are free from salmonella, best to wash the shelled eggs before cracking.. Homemade mayonnaise will last three to four days in the refrigerator and then begin to break down rapidly.. CHEF I just wanted to say that homemade mayonnaise is bleeping awesome and worth the effort. and I don't usually like mayo. |
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Originally Posted By FragDoll:
That's exactly what I had trouble with, was a butter wine sauce. I added some sun dried tomatoes at the end and it broke.
I assume it's because I added additional fat after the sauce was emulsified? Or is it something else? butter/wine sauce's tend to be a bit delicate..humidity, heat variables, acids, and textures effect the binding process, again, no cohesion from egg, starch, HGCS...etc.. and did you add the tomato to the sauce, or the sauce to the tomato,..? best to add the sauce to the tomato at that point..
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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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Thought I would bump this thread back to where it belongs... the top. I have enjoyed reading it and learning some and got a question....
When I was visiting Savannah, GA I picked up some "specialty" Honey. Trying to figure out different things to make with it besides just with butter and bread or putting some in some tea. I know it can be used as a substitute to sugar, but thinking of something that uses the honey as the main flavor. We grill a lot here and was thinking of using some as a marinade or grilling sauce. Who knows I may just do a whole honey themed dinner. Got any ideas for me Chef? Thanks. |
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Originally Posted By DazedFred:
Thought I would bump this thread back to where it belongs... the top. I have enjoyed reading it and learning some and got a question.... When I was visiting Savannah, GA I picked up some "specialty" Honey. Trying to figure out different things to make with it besides just with butter and bread or putting some in some tea. I know it can be used as a substitute to sugar, but thinking of something that uses the honey as the main flavor. We grill a lot here and was thinking of using some as a marinade or grilling sauce. Who knows I may just do a whole honey themed dinner. Got any ideas for me Chef? Thanks. Honey..... really
 actually Honey is the Nectar of the Gods..a Natural sugar from feild and forrest, Extremely beneficial for Health and to cooks everywhere..
a simple grilling sauce I have shared here before is simply heinz 57 and honey 1/2 and 1/2...BBQ it , grill it, bake it...its tastey... Honeyed chicken wings 1/2 cup honey 1/3 cup soy sauce 1/4 cup chili sauce 1 teaspoon garlic salt 1/4 teaspoon ground black pepper 8 drops red pepper sauce 3 lbs. chicken wings or drumettes Combine honey, soy sauce, chili sauce, garlic salt, pepper and red pepper sauce. Arrange chicken in single layer in a 9x13-inch baking pan and pour on sauce. Turn chicken over to coat with sauce. Bake at 350°F for one hour, turning over once. Cool slightly and serve. Honey and Nut glazed brie 1/4 cup honey 1 Tablespoon brandy 1/4 cup coarsely chopped pecans 1/4 oz. (about 5-inch diameter) Brie cheese In a small bowl, combine honey, pecans and brandy. Place cheese on a large ovenproof platter or 9-inch pie plate. Bake in preheated 500°F oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese. Honey-Glazed Red Pepper with Goat Cheese 1 large sweet red pepper, cored and seeded 1/4 cup thinly sliced onion 2 cloves garlic, crushed 1 Tablespoon olive oil 3 Tablespoons honey 3 Tablespoons red wine vinegar 2 teaspoons dried basil, crushed 1/2 teaspoon salt pepper 2 whole lettuce leaves 2 oz. goat cheese Toasted baguettes Thinly slice red pepper. Sauté pepper, onion and garlic in oil 10 minutes or until onion and pepper are tender. Add honey, vinegar, basil, salt and pepper; cook and stir over medium-high heat until glazed. Serve on lettuce line plates with goat cheese and toasted baguettes Almond Chicken with Honey Lime Sauce 2 whole boneless, skinless chicken breasts, halved 2 Tablespoons flour 1 egg 2 teaspoons soy sauce 1/2 teaspoon black pepper 3/4 cup finely ground almonds 3/4 cup corn flake crumbs, crushed 1 Tablespoon Vegetable oil 1/2 cup apple juice juice of 1 lime 2 teaspoons cornstarch 1/4 cup honey Place chicken breasts between two sheets of plastic wrap or waxed paper. Flatten chicken to 1/2 inch thickness. Dip chicken in flour and shake off excess. Set aside. Combine the egg, soy sauce and pepper in a shallow dish; set aside. In another shallow dish combine ground almonds and corn flake crumbs. Dip chicken in egg mixture to coat and in almond mixture, pressing so the coating adheres to both sides. Brown chicken on both sides in oil in a non-stick skillet over medium-high heat, until chicken is no longer pink and juices run clear when cut with a knife. Remove chicken; set aside. Combine apple juice, lime juice and cornstarch. Add mixture to skillet. Add honey. Cook and stir until thickened and bubbly. Serve chicken with sauce. Barbecued Pork Steaks 4 pork blade steaks, cut 1 to 1-1/4-inch thick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 Tablespoon Worcestershire sauce 1 teaspoon garlic salt 1/2 teaspoon prepared mustard Pound steaks with meat mallet. For sauce, in a small bowl, combine remaining ingredients; mix well. Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce. Broiled Fish with Tangy Sweet 'n Sour Sauce 1/2 cup water 1/2 cup honey 1/4 cup lemon juice or rice vinegar 1/4 cup dry white wine 1 Tablespoon cornstarch 1 teaspoon garlic salt 1/2 teaspoon grated lemon peel 1 Tablespoon chopped fresh cilantro, tarragon, thyme or basil 2 lbs. red snapper fillets or cod fillets Combine all ingredients except cilantro and fish in small saucepan; cook and stir over medium heat until mixture boils and thickens. Simmer 2 minutes. Add cilantro; mix well. Remove sauce from heat and keep warm. Place fish on lightly oiled baking sheet. Broil 4 to 6 inches from heat source 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork. Spoon sauce over fish to serve. Broiled Scallops with Honey-Lime Marinade 1/2 lb. bay, calico or sea scallops 2 Tablespoons honey 1 Tablespoon vegetable oil 4 teaspoons lime juice 1/4 teaspoon grated lime peel hot pepper sauce 1/4 teaspoon salt 1 lime, cut in wedges Combine honey, oil, lime juice, lime peel, hot pepper sauce and salt. Pat scallops dry with paper towel and add to marinade. Marinate, stirring occasionally, up to 1 hour or cover and refrigerate, stirring occasionally, up to 24 hours. Preheat broiler. Arrange scallops and marinade in a single layer in 2 individual broiler-proof dishes or in scallop shells. Broil 4 inches from source of heat 4-7 minutes, depending on size of scallops, or until opaque throughout and lightly browned. Serve with lime wedges and, if desired, hot crusty French bread to soak up the juices. Can be doubled, tripled or halved. Ginger-Orange Barbecued Beef Back Ribs 6 lbs. beef rack ribs, well trimmed 2 teaspoons lemon rind, grated 1/3 cup fresh lemon juice 3/4 cup fresh orange juice 1 Tablespoon fresh ginger root, grated 1 Tablespoon garlic, minced 1/2 cup hoisin sauce 1/4 cup honey 1 teaspoon salt 2 Tablespoons soy sauce hot chili oil Orange rind, grated, for garnish Lemon rind, grated, for garnish Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425°F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 cup). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375°F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes, Grilled Ahi Tuna 1/2 cup honey 1/2 cup soy sauce 1/8 teaspoon wasabi paste 1/2 cup sesame seeds 3 tuna steaks, 3/4-inch thick Mix honey, soy sauce and wasabi together in a bowl. Increase wasabi as desired. Marinate covered tuna 1 hour. Remove steaks and roll in sesame seeds until coated. Cook on very hot grill 1 minute per side. When done, meat should be pink in the middle. Apple Honey Tart 1 (17-1/4 oz.) puff pastry dough 1 egg, well beaten 1 cup white zinfandel wine or grape juice or apple juice 1/2 cup honey 1 stick (3-inch) cinnamon 3 whole cloves 1 slice (1/4-inch) fresh ginger root 3 medium apples, pared, cored and sliced Whipped cream or low-fat dairy sour cream Cut two 5-inch hearts out of puff pastry. Cut 1/2-inch wide strips of pastry from remaining dough. Brush edges of hearts with beaten egg. Twist and line edges of hearts with dough strips, joining ends of strips with egg mixture as necessary. Bake according to package directions. When golden and baked, remove or push down puffy centers of hearts to allow space for apple filling. Bring wine, honey and spices to boil in 9- to 10-inch skillet; reduce heat, cover and simmer 10 to 15 minutes. Add apples in one layer, return mixture to boil and simmer 10 to 15 minutes or until apples are tender. Carefully remove slices from liquid and drain thoroughly. Reduce liquid until syrupy; cool. Brush bottom of crust with syrup; arrange poached apples over syrup. Serve with dollops of whipped or sour cream Avocado Honey Lime Ice Cream 4 large egg yolks 2/3 cup honey 1/8 teaspoon salt 2 cups half-and-half 1 cup buttermilk 2 Tablespoons lime zest 1 cup avocado puree Whisk together eggs, honey and salt in a medium bowl. Bring half-and-half, buttermilk and lime zest to a full simmer in medium saucepan. Remove from heat. Cover and let steep 2 hours and strain into another medium size saucepan and bring to a simmer again. Add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs) and then return the egg and cream mixture to the sauce pan. Simmer over medium-low heat, stirring constantly until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not allow to boil!). Strain into clean bowl and allow steam to escape before covering and chilling until cold (at least 3 hours and up to 1 day). Process custard in ice cream maker according to manufacturer's instructions. Add avocado puree half way through freezing. Transfer to bowl or tub and freeze until firm, at least 3 hours and up to 3 days. Bittersweet Chocolate Raspberry Truffle Cupcakes Makes 18 cupcakes 8 oz. 60% cocoa bittersweet chocolate, divided 2 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 3/4 cup Clover honey 2 large eggs 1 cup buttermilk 1/2 pint raspberries Preheat oven to 350°F. 1. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm. 2. Sift together flour, baking soda, baking powder and salt; set aside. 3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time. 4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined. 5. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool you may top these with a frosting if you wish, either a semi sweet chocolate or a simple powder sugar glaze.. hope thats a starter thank yo! 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 DazedFred:
Thought I would bump this thread back to where it belongs... the top. I have enjoyed reading it and learning some and got a question.... When I was visiting Savannah, GA I picked up some "specialty" Honey. Trying to figure out different things to make with it besides just with butter and bread or putting some in some tea. I know it can be used as a substitute to sugar, but thinking of something that uses the honey as the main flavor. We grill a lot here and was thinking of using some as a marinade or grilling sauce. Who knows I may just do a whole honey themed dinner. Got any ideas for me Chef? Thanks. Honey..... really
actually Honey is the Nectar of the Gods..a Natural sugar from feild and forrest, Extremely beneficial for Health and to cooks everywhere..
<snip....> hope thats a starter thank yo! CHEF Wow Awesome Thanks for the starting point! I will be testing a few of these shortly. |
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DazedFred you're welcome and thanks for a challenging question..
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
|
Hey I am making Irish soda bread... or attempting to. I have a recipe and its pretty simple.
4 cups whole grain flour 1 tsp salt 1 tsp baking soda 16 fl oz butter milk. You mix the dry and then add the buttermilk being careful not to kneed to much so that it doesn't mess up the reaction. I got the mixing part of it pretty well I just need to figure out whey when I cook it on my electric skillet I burn the bottom of it everytime. The center is soft and cooked perfect but there is always a 1/4 of an inch of hard crust on the bottom. I usually set it for 400 and let it cook for 5 minutes or so then bring it down to 300 for 20 minutes and its usually done. Any ideas? I tried greasing it oiling it and not doing anything to the pan.. Doing nothing seems to be a little better than greasing it. Thanks! |
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Originally Posted By Wigglesdabum:
Hey I am making Irish soda bread... or attempting to. I have a recipe and its pretty simple. 4 cups whole grain flour 1 tsp salt 1 tsp baking soda 16 fl oz butter milk. You mix the dry and then add the buttermilk being careful not to kneed to much so that it doesn't mess up the reaction. I got the mixing part of it pretty well I just need to figure out whey when I cook it on my electric skillet I burn the bottom of it everytime. The center is soft and cooked perfect but there is always a 1/4 of an inch of hard crust on the bottom. I usually set it for 400 and let it cook for 5 minutes or so then bring it down to 300 for 20 minutes and its usually done. Any ideas? I tried greasing it oiling it and not doing anything to the pan.. Doing nothing seems to be a little better than greasing it. Thanks! electric skillet? thinking you should make it like fast yorkshire put the pan at 375. pour in the batter, cover and cook about 20 min.. |
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 JDavis21835:
So I have done a search using the search function, and half assed browsed through this thread with no luck. For some reason I decided to grow eggplant this year. Now its time to do something with them. So any recipes for these things? well there's Eggplant Parmesean..
or Eggplant Croquettes Ingredients 2 medium eggplants, peeled and cubed 1 cup shredded sharp Cheddar cheese 1 cup Italian seasoned bread crumbs 2 eggs, beaten 2 tablespoons dried parsley 2 tablespoons chopped onion 1 clove garlic, minced 1 cup vegetable oil for frying 1 teaspoon salt 1/2 teaspoon ground black pepper Directions 1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash. 2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. 3. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later. eggplant Moussaka Ingredients 3 large eggplant, sliced into 1/4 inch rounds 3 large potatoes, thinly sliced 3 large zucchini, cut lengthwise into 1/4 inch slices 1/2 cup extra-virgin olive oil 5 tablespoons butter 7 tablespoons all-purpose flour 5 cups milk 1 pinch ground nutmeg salt to taste 1 egg yolk, beaten 1 tablespoon olive oil 1 1/2 pounds ground beef 1 onion, chopped 1 teaspoon oregano salt and pepper to taste 1/2 cup chopped fresh parsley 5 ripe tomatoes, chopped 1 cup crumbled feta cheese Directions 1. Preheat an outdoor grill for medium-high heat and lightly oil grate. 2. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside. 3. Preheat oven to 375 degrees F (190 degrees C). 4. Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside. 5. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. 6. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula. 7. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes. Eggplant ZUPPA Ingredients 1 tablespoon vegetable oil 1 medium onion, chopped 1 pound ground beef 1 clove garlic, crushed 1 pound eggplant, diced 3/4 cup sliced carrots 3/4 cup sliced celery 2 cans Italian diced tomatoes, drained 3 cups beef broth 1 teaspoon sugar 1/2 teaspoon ground nutmeg 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup dry macaroni 2 teaspoons chopped fresh parsley 1/2 cup grated Parmesan cheese Directions 1. Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through. 2. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve. Eggplant sandwhichs Ingredients 1 small eggplant, halved and sliced 1 tablespoon olive oil, or as needed 1/4 cup mayonnaise 2 cloves garlic, minced 2 (6 inch) French sandwich rolls 1 small tomato, sliced 1/2 cup crumbled feta cheese 1/4 cup chopped fresh basil leaves Directions 1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted. 2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves Eggplant Relish Ingredients 3 medium sweet red peppers, cut in half lengthwise 3 medium sweet yellow peppers, cut in half lengthwise 1 medium eggplant, halved lengthwise 2 tablespoons olive oil 1 garlic clove, minced 1/4 cup minced fresh parsley 1 tablespoon minced fresh oregano 3/4 teaspoon salt 1/4 teaspoon pepper Directions 1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. 2. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes. 3. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature. baked, broiled, boiled, stuffed, eggplant has a lot of uses beyond slices, fried and topped with cheese and tomato sauce.. Hope that helps a bit, be creative, have some fun... thanks, no one has hit on eggplant in 4 years.. 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 hss0p:
Hey chef I am looking for a good complete set of matching pots and pans. I like the look of stainless, but it doesnt have to be stainless. What would you recommend? Not blowing off your question,,but, IF you will check the first Chefs Thread, I think we coverd that pretty good...Linkage to Chefs thread and index |
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 hss0p: Hey chef I am looking for a good complete set of matching pots and pans. I like the look of stainless, but it doesnt have to be stainless. What would you recommend? Not blowing off your question,,but, IF you will check the first Chefs Thread, I think we coverd that pretty good...Linkage to Chefs thread and index There's also this: http://www.ar15.com/forums/t_1_163/1209204_RECOMMENDATIONS__Pots_and_Pans.html |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By BozemanMT:
antelope (pronghorn) Class: Mammalia (Mammals) Order: Artiodactyla Family: Bovidae Genus: there are over 30 genera of antelope, with over 90 species. (This does not include cattle and oxen species or goat and sheep species, which are also part of the Bovidae family.) Body length: largest—giant eland Taurotragus derbianus, up to 11 feet (3.3 meters) in males; smallest—royal antelope Neotragus pygmaeus, 19 inches (48 centimeters) Shoulder height: giant eland—up to 6 feet (1.8 meters) in males; royal antelope—10 to 12 inches (25 to 30 centimeters) Weight: giant eland—up to 2,000 pounds (900 kilograms) in males; royal antelope—about 4.5 pounds (2 kilograms) Life span: 10 to 25 years, depending on the species Gestation: 4 to 9 months, depending on the species Number of young at birth: usually 1; twins sometimes occur in a few species Size at birth: 5.6 ounces (160 grams) for common duiker Sylvicapra grimmia to 80 pounds (36 kilograms) for giant eland; most are less than 22 pounds (10 kilograms) Age of maturity: 9 months to 5 years, depending on the species Conservation status: 15 species of antelope are endangered, including Arabian oryx Oryx leucoryx, saiga Saiga tatarica, and slender-horned gazelle Gazella leptoceros
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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 BozemanMT:
antelope (pronghorn) Class: Mammalia (Mammals) Order: Artiodactyla Family: Bovidae Genus: there are over 30 genera of antelope, with over 90 species. (This does not include cattle and oxen species or goat and sheep species, which are also part of the Bovidae family.) Body length: largest—giant eland Taurotragus derbianus, up to 11 feet (3.3 meters) in males; smallest—royal antelope Neotragus pygmaeus, 19 inches (48 centimeters) Shoulder height: giant eland—up to 6 feet (1.8 meters) in males; royal antelope—10 to 12 inches (25 to 30 centimeters) Weight: giant eland—up to 2,000 pounds (900 kilograms) in males; royal antelope—about 4.5 pounds (2 kilograms) Life span: 10 to 25 years, depending on the species Gestation: 4 to 9 months, depending on the species Number of young at birth: usually 1; twins sometimes occur in a few species Size at birth: 5.6 ounces (160 grams) for common duiker Sylvicapra grimmia to 80 pounds (36 kilograms) for giant eland; most are less than 22 pounds (10 kilograms) Age of maturity: 9 months to 5 years, depending on the species Conservation status: 15 species of antelope are endangered, including Arabian oryx Oryx leucoryx, saiga Saiga tatarica, and slender-horned gazelle Gazella leptoceros ok use it in a dish. 
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
antelope (pronghorn) Class: Mammalia (Mammals) Order: Artiodactyla Family: Bovidae Genus: there are over 30 genera of antelope, with over 90 species. ( ok use it in a dish.
well, why'didnt you say so????
Antelope, and other exotic meats are very low in fat you will want to brush it them with oil or add oil to the pan before you begin cooking. If you are cooking the antelope on a grill, simply brush a light coating of oil across the meat and place on a hot grill. This will keep the meat from sticking or drying out, and will give you a nice crust. When preparing antelope recipes using loins, filets, or chops, the meat will be most tender and moist if cooked to no more than a medium rare stage. A final internal temperature of 130 degrees F should leave your antelope moist, juicy, and delicious. Roasts should be cooked at low temperatures, 180 degrees F to 200 degrees F, for several hours until fork tender. Pan seared antelope medallions with brown sauce Ingredients: 8-4 oz. Antelope Medallions Marinade: 2 tablespoons B and B liqueur 1 tablespoon extra virgin olive oil 1 dash toasted sesame oil 1 small shallot, minced 1 clove garlic, peeled and minced teaspoon freshly ground sea salt teaspoon freshly ground black pepper Sauce: 1 small shallot, minced 1 clove garlic, peeled and minced 1 cup beef stock 2 tablespoons sour cream ¼ cup B and B liqueur Directions: Marinade: In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours. Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan. Sauce: In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan; add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about ¾ cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil. Pool the sauce onto warm plates and place 2 medallions in each pool. Seared Antelope with Porcini Cream Sauce •1 1/2 lbs. bonelss Antelope loin •4 oz. Blue cheese Crust for Antelope •3 c. bread crumbs •1 1/2 c. toasted almond slivers •1 Tbsp. salt •1 Tbsp. garlic powder •1 Tbsp. cracked black pepper Porcini Cream Sauce •2 oz. dried porcini mushrooms •2 qt. light chicken stock •1/4 c. teriyaki sauce •3/4 c. heavy cream •1 1/2 tsp. garlic •1 tsp. thyme •1 tsp. dry mustard Mix ingredients for crust in food processor. For sauce, combine mushrooms and chicken stock in sauce pot and simmer for 30 minutes. Then add remaining sauce ingredients to pot and simmer. Cut antelope into 6 oz. portions and roll them in almond crust. Bake at 400° for about 7 - 10 minutes, or until medium doneness. Slice antelope and set in pool of porcini cream sauce. Top with blue cheese. Roasted Antelope with Carrot-Rosemary Sauce •1 (3-4 lbs.) boneless Antelope roast, trimmed of fat •1 c. dry red wine •1 1/4 c. water •3 garlic cloves, crushed •6 medium carrots, cut in 1-inch pieces •2 celery stalks, cut into 1-inch pieces •1 medium onion, coarsely chopped •1/2 tsp. dried rosemary, crushed •1 tsp. ground cumin •2 bay leaves •1 Tbsp. fresh lemon juice •1 tsp. Worcestershire sauce •1/2 tsp. salt •1/4 tsp. ground pepper •2 Tbsp. cornstarch Place the roast, 1 cup dry red wine, 1 cup water, and garlic in a big plastic zip-top bag; lay it in a glass baking dish. Refrigerated and turn occasionally, for 4 days. Drain the liquid into a slow cooker. Preheat the broiler. Place roast on broiling pan and brown on all sides under the broiler for about 20-30 minutes. Transfer it to the slow cooker and add the carrots, celery, onion, rosemary, cumin, and bay leaves. Turn the slow cooker to low and cook for 8-10 hours, or until the roast is fork-tender. Remove the roast and vegetables and keep them warm in oven. Transfer the cooking liquid to a medium saucepan; add the lemon juice, Worcestershire, salt and pepper. Bring the mixture to a boil. Remove the bay leaves. In a small bowl, combine the cornstarch and remaining 1/4 cup water to form a paste. Add mixture to the cooking liquid. Continue cooking until the mixture thickens into a sauce consistence. Slice roast and serve with sauce. hope that gets you started. 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
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Originally Posted By BozemanMT:
thanks What is B & B liquor? Brandy and Benedictine is a liqour found in most "better" bars and restaurants, it orginated as a cocktail, brandy of course being brandy and Bénédictine an herbal liqueur beverage developed by Alexandre Le Grand in the 19th century and produced in France. In the 1930's, a barman from the famous Club Twenty One in New York dreamt up a blend of Benedictine and Brandy. This new drink was instantly successful, and was called B&B. Drier than Benedictine, B&B, which is very popular with the Americans, is the result of the careful blend between the strength of an old cognac and the 27 plants and spices which go up to make Benedictine liqueur. The formula, of course, is a secret, and only the chief distiller knows the exact composition of the B&B made at the Benedictine Palace. you can sub a bit if Jaegar or straight brandy, there will be some small change in flavor.. and you're welcome 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:
got anything to make sausage out of the ground meat from antelope? IIRC We did some sausage recipes in the first thread,,,but I dont remember to tie my shoes sometimes... 
Sausages holds a commonality across time, distance, language and faiths unlike any other food. made from Deer, Pig, Cow, Chicken, Scallop, Shrimp, there are literally 1000's of varities to tempt the pallet. I know some folks, myself included that do not care much for "sausage" I am a whole food kind of guy and want full recognition of what I am eating,,but..Andouille, Boudan, Seafood and dry Hard Salami, I known to be one of the first in line...
that said. Antelope can used exaclty as you would the aforementioned products, being a Light "Vealish" Vs Venison flavor it would be best treated as such and keep the seasonings on the lighter side. Basic country Sausage 2.5-lbs ground pork 2.5-lbs antelope or other wild game 5-tsp salt 2-tbsp sage 1-tsp ground cloves 3-tsp black pepper 1/2-tsp thyme 1/2-tsp allspice 2-large onions, finely diced 4-cloves garlic, minced 1-cup cold water Mix all ingredients and form into patties or stuff into sheep or pork casings Andouille Sausagen 5-lbs ground pork 5-lbs ground or chunked venison 4-large onions, grated 10-cloves garlic, minced 2-tbsp chopped fresh chopped parsley 1-tbsp minced fresh thyme 1-tbsp minced fresh sweet marjoram 2-tbsp salt 2-tbsp freshly ground black pepper 2-tsp cayenne 1-tsp ground mace 1-tsp ground clove 1-tsp ground allspice 1-tsp ground bay leaf Combine all, mix well & stuff into hog casing smoke, bake, boil etc.. Hunter Sausage 1-lbs pork butt 1-lbs venison 1-lb lean smoked bacon 1/2-cup beer or water 1-tbsp whole yellow mustard seeds 2-tsp minced garlic 2-tsp coarsely ground black pepper 2-tsp sweet Hungarian paprika 2-tsp dry mustard 1-tsp kosher salt 1-tsp ground coriander 1-tsp freshly grated nutmeg 1/2-tsp ground ginger Combine all ingredients, mix well & stuff into hog casing and smoke Polish Sausage 2-lbs ground pork 2-lbs ground venison 1-lb fine ground beef chuck 2-tsp sugar 1-tbsp marjoram 1 1/2-tbsp salt 1/2-tsp allspice 1-tbsp black pepper 1-tbsp caraway seeds 8-cloves garlic, minced 1-cup cold white wine Combine all ingredients; mix well & stuff into hog casing and smoke, bake etc. Sweet Italian Sausage 5-lbs ground pork 5-lbs ground venison 4-tbsp salt 1-tbsp cracked fennel seed 2-tsp coarse black pepper 1-tbsp brown sugar 1-tsp. caraway seeds 1-tbsp coriander 3-tsp crushed hot peppers Combine all ingredients, mix well & stuff into hog casing IM for my address for samples 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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BozemanMT: There's a huge list of sausage recipes here: http://lpoli.50webs.com/Sausage%20recipes.htm Just remember that you need to add some fat to any of the recipes where you use the antelope meat. Mixing with pork butt is a good idea, but if you don't have some extra pork fat, your sausage might still turn out too dry. Your sausage should have about 20-30% fat content in the end. Finding pork fatback is hard, but hunting season is right around the corner and most deer processors will sell it then. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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a Member asked elsewhere abouit making pickled tomatos, here is my responce
Green tomato Ketchup to start Ingredients 5 green tomatoes, chopped 1 red bell pepper, seeded and chopped 1 white onion, chopped 1/2 cup pickling salt 1 cup white vinegar 2/3 cup packed brown sugar 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 10 tablespoons white sugar 8 whole cloves 1 tablespoon dark corn syrup Directions 1. In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours. 2. Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale. 3. When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator Pickled Green Tomato 1 small onion, thinly sliced 1 red bell pepper, ribs and seeds removed, thinly sliced 3 lbs green tomatoes, cut into 1-inch wedges or left whole if small (about 9 medium) 3 -6 garlic cloves 3 -6 small red chilies 3 cups sugar 2 tablespoons coarse salt 4 cups cider vinegar 4 teaspoons mustard seeds 2 teaspoons whole cloves 2 teaspoons celery seeds 2 teaspoons whole allspice Directions: 1In a large bowl, combine onion, bell pepper, and tomatoes. 2Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a red chili in each jar, and set aside. 3In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves. 4Pour mixture over produce, leaving a 1/2-inch space at the top of each jar. 5Wipe rims of excess; screw on lids. 6Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover). 7Let jars sit in gently simmering water for 10 minutes. 8Remove; let cool slightly. 9Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 1 0 more minutes.10Let sealed jars cool completely. 11Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month. and Green Tomato Relish is good too. . Ingredients 24 large green tomatoes 3 red bell peppers, halved and seeded 3 green bell peppers, halved and seeded 12 large onions 3 tablespoons celery seed 3 tablespoons mustard seed 1 tablespoon salt 5 cups white sugar 2 cups cider vinegar Directions 1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. 2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. 3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. 4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. 5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year. |
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: thanks for sausage recipes can you just use lard for extra fat?????? No. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By BozemanMT:
thanks for sausage recipes can you just use lard for extra fat?????? can, I wouldnt,,just makes it greasy higher risk of going bad.. I wouldnt add salt back either.. best is ground up pork from breaking down pork loins or using butt's 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 BozemanMT:
thanks for sausage recipes can you just use lard for extra fat?????? can, I wouldnt,,just makes it greasy higher risk of going bad.. I wouldnt add salt back either.. best is ground up pork from breaking down pork loins or using butt's Chef thanks I'll see about getting some at the butcher. (pork loins/pork butt) |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
thanks for sausage recipes can you just use lard for extra fat?????? can, I wouldnt,,just makes it greasy higher risk of going bad.. I wouldnt add salt back either.. best is ground up pork from breaking down pork loins or using butt's Chef thanks I'll see about getting some at the butcher. (pork loins/pork butt) if you have a local butcher, ask for a price per pound on his pork trimmings,,may be cheapest filler you'll find,,I have done so before..no such thing as free fat and bones any more...but, better price than buying butts if your going to grind it up anyways 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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Duck Duck Goose Goose
Ford guy asked for some infor on cooking domestic Ducks and goose he is raising personally.. yep, he is gonna eat his kids pets.... 
not only that,, HE IS GOING TO SERVE IT THEM as a SUPRISE SUPPER.... 
Khaki Campbell and Indian Runner ducks are both noted for egg production and unless they're not laying,,I wouldnt cook em off till they did.. . . Geese do not produce a lot of eggs and are raised primarily for meat. If you do want some goose eggs, select Emdens, large white birds, who will lay 35-40 eggs during the breeding season. Breeds of duck raised for meat are plentifu and include Rouens, White Pekins, Aylesburys, and Muscovys. If want small ducks, try Calls. They come in a huge variety of colors and have plump meaty bodies. Though small, a single bird per person is a serving, they eat less, make less mess, and are very good layers and setters. In addition to Emdens, there are Toulouse geese, large gray and white birds, Africans and Chinese. The latter two breeds are the most noisy and belligerent of the large geese and make pretty good watch dogs if dogs are an issue at the BOL. feed is very important if your consuming the birds or their eggs, commercial pellet feed is available and free grazing is viable also, especially with geese, chopped greens and cracked corn also fatten them up nicely. in processing the birds,seperate out the chosen ones, cage them up, give them water but no food for at least 12 hours Remove the bird's head and suspend it by its feet to bleed out. After bleeding, scald the carcass and begin plucking. Ducks and geese have a layer of very soft down feathers under their outer feathers. These can be saved and used to stuff pillows or quilts. After plucking, singe off the hair and remove the intestines (reserve liver, heart, and gizzard), cut out the oil glands at the base of the tail, and chill down. The bird can now be cooked or frozen for use later. one of the most classic duck recipes is Duck Confit.. Ingredients 2 uncooked Peking duck legs 1 tablespoon kosher salt 1 lemon, zested and thinly sliced 3 cloves garlic, crushed 1 tablespoon whole allspice berries 1 tablespoon juniper berries 2 sprigs fresh thyme 2 cups rendered duck fat Directions 1. Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate. 2. Preheat the oven to 200 degrees F (93 degrees C). 3. Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid. 4. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses. Roasting a duck is similar to chicken.. Ingredients 2 teaspoons salt 2 teaspoons paprika 1 teaspoon black pepper 1 (5 pound) whole duck 1/2 cup melted butter Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan. 3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown. Peking duck is a classic Asian preparation and the fully headed ones you see hanging in chinese BBQ places.. Ingredients 1 (4 pound) whole duck, dressed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish 5 green onions 1/2 cup plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar 1/4 cup finely chopped chutney Directions 1. Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. 2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion. 3. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. 4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. 5. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping. REMEMBER duck though by all appearances seems to have a lot of meat,,it does not,,you can usually figure 1/2 duck per person where as 1/4 of a chicken usually serves the same. now GOOSE..nothing like a good goose at christmas time...course you could be punched out by serving it to the wrong person....
Classic Roast Goose with Port Ingredients 1 (12 pound) fresh goose 3 onions 2 stalks celery 4 slices French bread 2 carrots 1 cup boiling water 1 cup dry white wine 1/4 cup tawny port wine 1/3 cup all-purpose flour 3 cups chicken broth salt to taste ground black pepper to taste Directions 1. Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper. 2. Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan. 3. Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes. 4. Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer. 5. Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve. 6. With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat. Grilled Goose and Apple Date stuffing Ingredients 1 (10 pound) whole goose 2 teaspoons kosher salt 1 teaspoon dried marjoram 8 ounces coarsely chopped prunes 1 cup white wine 2 cups diced apple without peel 1 1/2 cups lightly packed, fresh, grated rye bread 2 tablespoons raisins 1 tablespoon fresh lime juice 1 teaspoon white sugar 1/2 teaspoon salt 1/3 teaspoon ground cinnamon Directions 1. Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan. 2. Grill 2 1/2 to 3 hours or until tender and temperature (measured internally) reaches 180 degrees F. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving. 3. To Make Stuffing: Place DATES and 1/4 cup white wine in a large bowl. Soak for 15 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered. 4. To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt 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 FordGuy:
Chef, I can't thank you enough.....did you even reference DK Prof in the part about getting punched out serving it to the wrong person? haha, thanks again!
you're welcome..glad you've time to particpate in the new thread and thank you! 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
| Ideas for holiday candy? We do a huge cookie exchange here and the competition is fierce. I usually make toffee, divinity, fudge and cookies. Anything more impressive or unique? |
Proud Member of Team Ranstad
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
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Originally Posted By FragDoll:
Ideas for holiday candy? We do a huge cookie exchange here and the competition is fierce. I usually make toffee, divinity, fudge and cookies. Anything more impressive or unique? just lost the dozen recipes I wrote up this morning...I HATE MY NET Connection!!!! 
Will redo them later today..sorry a few ideas, there are literally MILLIONS....if not Billions of candy recipes..as far as impressive... stacking, multible layers of flavors, filled with liqour or counter color/flavor creames and of course Decor are things that would outshine the basic candies and cookies.. look at some cake decorating sites, maybe you'll see something that turns a classic recipe of your into a star.. chocolate drizzed into line drawing shapes of musical notes or trees or ghosts or Christmas trees make a simple cake jump off a bake sale table.. Truffles are little more than brownies and fudge made in molds...the basic hard candy below, done with different flavors and colors blended on the sheet, when cracked for service will give a unique taste profile like Vanilla mint or Rum Maple etc.. hope this helps a bit and thank you Chef Hard Candy, Ingredients ·3 3/4 cups white sugar ·1 1/2 cups light corn syrup ·1 cup water ·1 tablespoon orange, peppermint, lime or other flavored extract ·1/2 teaspoon food coloring closest to your selected flavor ·1/4 cup confectioners' sugar for dusting Directions 1.In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. 2.Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container. “Rocky Road” Ingredients ·1 (12 ounce) package semisweet chocolate chips ·1/8 cup butter ·1 (14 ounce) can sweetened condensed milk ·2 1/2 cups dry-roasted peanuts ·1 (16 ounce) package miniature marshmallows Directions 1.Line a 9 x 13 inch pan with wax paper. 2.In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares. You can also melt over a double boiler set up on your stove top.. Almond butter crunch Ingredients ·2 (11.5 ounce) packages milk chocolate chips, divided ·2 cups butter ·1 pound brown sugar ·1 cup blanched slivered almonds, divided Directions 1.Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet. 2.Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside. 3.In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly. 4.Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate. 5.Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan. Brown sugar candy. Ingredients ·1 pound brown sugar ·3/4 cup evaporated milk ·2 tablespoons butter ·1 teaspoon vanilla extract ·1/2 cup chopped walnuts (optional) Directions 1.Butter a 8 or 9 inch square baking dish. 2.In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. 3.Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator. Maple cream with walnut Ingredients ·2 cups pure maple syrup ·1/2 cup chopped walnuts (optional) Directions 1.In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer. 2.Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes. 3.Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired. 4.Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month. Peanut butter Candy Ingredients ·2 cups white sugar ·2 tablespoons light corn syrup ·3/4 cup milk ·1 pinch salt ·1 teaspoon vanilla extract ·1/3 cup crunchy peanut butter Directions 1.Butter an 8x8x2 inch square pan. Set aside. 2.In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter. 3.Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares. Candied cherry chocolate nut bars Ingredients ·1 1/4 cups all-purpose flour ·2/3 cup brown sugar, divided ·3/4 cup butter (no substitutes) ·1 egg ·1/2 teaspoon salt ·1 1/2 cups salted mixed nuts ·1 1/2 cups halved green and red candied cherries ·1 cup semisweet chocolate chips Directions 1.In a bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15-17 minutes or until set. 2.In a mixing bowl, beat egg, salt and remaining brown sugar. Stir in nuts, cherries and chocolate chips. Spoon evenly over crust. Bake 20-25 minutes longer or until topping is set. Cool on a wire rack before cutting. \ Irish Potato Candy Ingredients ·2 baking potatoes, peeled and cubed ·1/2 teaspoon salt ·2 teaspoons vanilla extract ·2 pounds confectioners' sugar ·1 pound chocolate confectioners' coating ·1 cup flaked coconut Directions 1.Place potatoes in a medium saucepan with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are soft. Drain and mash. 2.In a large bowl, combine 1 cup mashed potatoes, salt and vanilla until smooth. Sift confectioners' sugar over potato mixture a cup at a time. Stir into potatoes. Mixture will liquefy at first when sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it, adding more sugar if necessary, or not using the whole amount if mixture is very stiff. Cover with a damp cloth and chill until mixture holds its shape when formed into a small (1/2 inch) ball. 3.Form potato mixture into 1/2 inch balls. 4.Melt confectioners' coating in a double boiler or in a small saucepan over low heat. Dip balls in melted chocolate, then roll in coconut. Let cool completely. Store in an airtight container. Caramel and Chocolate Ingredients ·1 cup milk chocolate chips ·1/4 cup butterscotch chips ·1/4 cup creamy peanut butter ·1/4 cup butter ·1 cup white sugar ·1/4 cup evaporated milk ·1 1/2 cups marshmallow creme ·1/4 cup creamy peanut butter ·1 teaspoon vanilla extract ·1 1/2 cups chopped salted peanuts ·1 (14 ounce) package caramels ·1/4 cup heavy whipping cream ·1 cup milk chocolate chips ·1/4 cup butterscotch chips ·1/4 cup creamy peanut butter Directions 1.Lightly grease one 13 x 9 inch pan. 2.To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set. 3.To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set. 4.To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth. 5.To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator. |
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 FragDoll:
Ideas for holiday candy? We do a huge cookie exchange here and the competition is fierce. I usually make toffee, divinity, fudge and cookies. Anything more impressive or unique? just lost the dozen recipes I wrote up this morning...I HATE MY NET Connection!!!!
Will redo them later today..sorry
I'm so sorry chef! Thanks for trying! |
Proud Member of Team Ranstad
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
Poke's Bitch
"The Chiseled Gods of Arfcom have spoken" -XCR
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Originally Posted By FragDoll: Ideas for holiday candy? We do a huge cookie exchange here and the competition is fierce. I usually make toffee, divinity, fudge and cookies. Anything more impressive or unique? Have you ever made lace cookies? I don't have the recipe. But they are toffeeish and very good. |
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:
Originally Posted By FragDoll:
Ideas for holiday candy? We do a huge cookie exchange here and the competition is fierce. I usually make toffee, divinity, fudge and cookies. Anything more impressive or unique? Have you ever made lace cookies? I don't have the recipe. But they are toffeeish and very good. Ingredients 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/2 cup white sugar 1/2 cup rolled oats 2 tablespoons light corn syrup 1/3 cup melted butter 2 tablespoons cream 1 tablespoon vanilla extract Directions 1. Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well. 2. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
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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
|
I am having HUGE connection issues with my new HotSpot phone,, please forgive the double taps I am getting here..
Verizon is working on the issue and chapping my asss for 3 mo with it now... CHEF and we're Back!!!!
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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:
I am having HUGE connection issues with my new HotSpot phone,, please forgive the double taps I am getting here..
Verizon is working on the issue and chapping my asss for 3 mo with it now... CHEF and we're Back!!!! what he said
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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
|
Oh chef help me...
Growing up when every grocery had a bakery and local bakeries were stil around here they had a pastery thing that was like a cookie and a pastery. It was the size of a plate, light semi flakey dough with a kiss of cinnamon and sugar, they were like giant flat smooshed cinnamon rolls and they were called pinwheels, at least around here. They were a parent's sticky faced childs nightmare. Having not see them in years, all the recipes I find are for little bastard cookies....or cinnamon rolls. My god what are they and how do I make them. I am serious about trying to find the old retired bakers and forcing the recipe out of them. |
It is better to DERP the HERP and suffer the shame...
Than HERP the DERP and bare the pain.
Than HERP the DERP and bare the pain.
