It's About Liberty: A Conservative Forum
Topics => Food & Cooking => Topic started by: John Florida on March 30, 2011, 05:01:29 PM
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I just wanted to throw this out there to see if there is any interest in this sort of thing. Since were from all over the country and different back grounds it could be informative and fun.Just as a break from politics.
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Moving to "Member News". Putting a sticky up in "General" "Newbie Central" that such a thread exists - "register and join in!"
Got it.
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::thinking:: ::oldman:: ::hysterical:: ::exitstageleft::
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::thinking:: ::oldman:: ::hysterical:: ::exitstageleft::
::saywhat:: ::rockethrow:: ::mooning:: ::kissface::
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::deercorn::
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Want to discuss tripe recipes (cow-stomach lining)? Or sufrite (lungs)?
Or that I see it as a bit weird that some folks think pork neck bones are exotic?
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Want to discuss tripe recipes (cow-stomach lining)? Or sufrite (lungs)?
Or that I see it as a bit weird that some folks think pork neck bones are exotic?
I had tripe the other night. Who told you?
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::lalanotlistening:: Okay, won't be contributing anything about tripe.
But I can tell you what I'm doing tonight to use up yet another butternut squash. I still have about 7 left from last fall.
I made a dough -- like a biscuit dough--rolled out to a circle on a pizza pan. I topped it with slices of onions, cooked sausage (or not some here don't like sausage -- some other meat would work too), cooked chunks of squash then sprinkle cheddar all over it. Cook at 400 till browned on edges. If I have it I might put a little olive oil on it.
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::lalanotlistening:: Okay, won't be contributing anything about tripe.
But I can tell you what I'm doing tonight to use up yet another butternut squash. I still have about 7 left from last fall.
I made a dough -- like a biscuit dough--rolled out to a circle on a pizza pan. I topped it with slices of onions, cooked sausage (or not some here don't like sausage -- some other meat would work too), cooked chunks of squash then sprinkle cheddar all over it. Cook at 400 till browned on edges. If I have it I might put a little olive oil on it.
I eat it once in a while just to remind myself who I am and where I came from. Poverty should never be forgotten.
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Well as for me...tonight... we're taking Mrs. IDP out for her birthday dinner. She's been wanting Olive garden, so there ya have it. My contribution is a storebought angelfood cake (her fave), some coolwhip (how she likes it) and dousing some strawberries with tons o' sugar.
And me n' the boys bought the family tickets to see "Jesus Christ Superstar" at the Chanhassen Dinner Theater in a couple weeks.
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...But I can tell you what I'm doing tonight to use up yet another butternut squash....
Not sure if I've ever had butternut squash. We always had acorn squash when I was growing up, so when I get a hankering', that's what I aim for. I'm pretty much the only one in the fam who likes it though.
What's butternut like in comparison to acorn?
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Want to discuss tripe recipes (cow-stomach lining)? Or sufrite (lungs)?
Or that I see it as a bit weird that some folks think pork neck bones are exotic?
I had tripe the other night. Who told you?
A liddle birdie. ::angel::
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::lalanotlistening:: Okay, won't be contributing anything about tripe.
But I can tell you what I'm doing tonight to use up yet another butternut squash. I still have about 7 left from last fall.
I made a dough -- like a biscuit dough--rolled out to a circle on a pizza pan. I topped it with slices of onions, cooked sausage (or not some here don't like sausage -- some other meat would work too), cooked chunks of squash then sprinkle cheddar all over it. Cook at 400 till browned on edges. If I have it I might put a little olive oil on it.
I eat it once in a while just to remind myself who I am and where I came from. Poverty should never be forgotten.
That doesn't sound like poverty food to me; sounds like it would be very good.
I'm not a big squash eater either; Mom never made it and I haven't developed the taste on my own. Neighbor says acorn squash is really good.
I made three big Neese's sausage and bread-stuffed chicken breasts last night, so tonight we're eating the other one and a half.
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How about a food/cooking category?
Not that I'll have much to contribute, although I have started cooking more in the last six months or so, after decades of living on fast food and TV dinners.
I'm a little proud of the fact that my freezer is now full of plastic containers of leftovers instead of TV dinners.
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How about a food/cooking category?
Not that I'll have much to contribute, although I have started cooking more in the last six months or so, after decades of living on fast food and TV dinners.
I'm a little proud of the fact that my freezer is now full of plastic containers of leftovers instead of TV dinners.
I was thinking the same thing. Wanna start a poll?
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Not a bad idea. I suggest we see how well the thread does and go from there.
So, what did you cook?
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What's butternut like in comparison to acorn?
I think butternut is a bit stronger "squashy" tasting. I like acorn in the recipe I posted but ran out of those a while ago and was left with a bunch of butternut. I use butternut like pumpkin in pies, breads and muffins and no one realizes it's not pumpkin. One decent sized butternut makes a lot of puree considering a lot of recipes for pumpkin bread etc use only a cup per loaf. I toast the squash seeds in the oven with a little salt. The kids like them as a snack or I toss them on salads. I find them pretty easy to grow and they keep longer than the acorn.
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What's butternut like in comparison to acorn?
I think butternut is a bit stronger "squashy" tasting. I like acorn in the recipe I posted but ran out of those a while ago and was left with a bunch of butternut. I use butternut like pumpkin in pies, breads and muffins and no one realizes it's not pumpkin. One decent sized butternut makes a lot of puree considering a lot of recipes for pumpkin bread etc use only a cup per loaf. I toast the squash seeds in the oven with a little salt. The kids like them as a snack or I toss them on salads. I find them pretty easy to grow and they keep longer than the acorn.
We like Butter nut and Acorn squash as well as most other veggies. We like to peal and cut into chunks as close to the same size as possible and then throw it all in a bowl and just add salt pepper and paprika(smoked) and olive oil and mix it all up and spread on a half sheet baking pan and blast it in the oven at about 400 and take it out when the edges are browning up.
Quick and easy.I use it as a side dish with steak or chicken.
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I'm a Cajun foodie that loves cook'n off the land.
It's only weird until you try it and first bites don't count!!!!! ::beertoast::
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::lalanotlistening:: Okay, won't be contributing anything about tripe.
But I can tell you what I'm doing tonight to use up yet another butternut squash. I still have about 7 left from last fall.
I made a dough -- like a biscuit dough--rolled out to a circle on a pizza pan. I topped it with slices of onions, cooked sausage (or not some here don't like sausage -- some other meat would work too), cooked chunks of squash then sprinkle cheddar all over it. Cook at 400 till browned on edges. If I have it I might put a little olive oil on it.
With brown suger and cayenne?
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We like to peal and cut into chunks as close to the same size as possible and then throw it all in a bowl and just add salt pepper and paprika(smoked) and olive oil and mix it all up and spread on a half sheet baking pan and blast it in the oven at about 400 and take it out when the edges are browning up.
Quick and easy.I use it as a side dish with steak or chicken.
I'll have to remember that one.
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With brown suger and cayenne?
nope, but if I don't use a spicy meat I add hot pepper flakes.
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What's butternut like in comparison to acorn?
I think butternut is a bit stronger "squashy" tasting. I like acorn in the recipe I posted but ran out of those a while ago and was left with a bunch of butternut. I use butternut like pumpkin in pies, breads and muffins and no one realizes it's not pumpkin. One decent sized butternut makes a lot of puree considering a lot of recipes for pumpkin bread etc use only a cup per loaf. I toast the squash seeds in the oven with a little salt. The kids like them as a snack or I toss them on salads. I find them pretty easy to grow and they keep longer than the acorn.
We like Butter nut and Acorn squash as well as most other veggies. We like to peal and cut into chunks as close to the same size as possible and then throw it all in a bowl and just add salt pepper and paprika(smoked) and olive oil and mix it all up and spread on a half sheet baking pan and blast it in the oven at about 400 and take it out when the edges are browning up.
Quick and easy.I use it as a side dish with steak or chicken.
Ok I just had supper and now I'm hungry again. Thanks :)
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Not a bad idea. I suggest we see how well the thread does and go from there.
So, what did you cook?
For years I had made spaghetti with store-bought sauce and frozen meatballs along with the TV dinners. Last year I found a chicken and broccoli stir fry recipe online and started making that.
When I bought some survival food supplies online, the place where I got them also sold the America's Test Kitchen Family Cookbook. (http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/1933615486/ref=sr_1_4?s=books&ie=UTF8&qid=1301532063&sr=1-4) It looked interesting, so I added it to my order. It has recipes for every kind of food imaginable, yet is also geared to beginners without being condescending. There are sections describing various types of cookware and kitchen tools, and lists of basic ingredients to always have on hand. Some of the recipes are pretty complicated, but there are also basics like scrambled eggs and baked potatoes.
I've only used a handful of the recipes in the book, like meatloaf, beef stew, red beans & rice, and pan-braised chicken with tarragon sauce. (There are also about a dozen other sauces I can use with the pan-braised chicken, but I haven't tried them yet. Next time I do it, there's one involving mustard and apple cider that looks interesting. I've made three kinds of rice pilaf, and brussels sprouts with bacon. Probably my favorite vegetable side dish is succotash. It uses onion, red pepper, and frozen corn and lima beans.
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America's Test Kitchen Family Cookbook
I have this. My daughter surprised me with it. She knew I borrowed their magazine-- Cook's Illustrated --from the library.
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Not a bad idea. I suggest we see how well the thread does and go from there.
So, what did you cook?
For years I had made spaghetti with store-bought sauce and frozen meatballs along with the TV dinners. Last year I found a chicken and broccoli stir fry recipe online and started making that.
When I bought some survival food supplies online, the place where I got them also sold the America's Test Kitchen Family Cookbook. (http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/1933615486/ref=sr_1_4?s=books&ie=UTF8&qid=1301532063&sr=1-4) It looked interesting, so I added it to my order. It has recipes for every kind of food imaginable, yet is also geared to beginners without being condescending. There are sections describing various types of cookware and kitchen tools, and lists of basic ingredients to always have on hand. Some of the recipes are pretty complicated, but there are also basics like scrambled eggs and baked potatoes.
I've only used a handful of the recipes in the book, like meatloaf, beef stew, red beans & rice, and pan-braised chicken with tarragon sauce. (There are also about a dozen other sauces I can use with the pan-braised chicken, but I haven't tried them yet. Next time I do it, there's one involving mustard and apple cider that looks interesting. I've made three kinds of rice pilaf, and brussels sprouts with bacon. Probably my favorite vegetable side dish is succotash. It uses onion, red pepper, and frozen corn and lima beans.
When this thread has a home remind me ans we'll fix that store bought sauce issue. Nobody should eat that stuff and I don't care wha the brand it is.I promise I'll give you a bullet proof pasta sauce recipe that will never go near that jar stuff again. ::lalanotlistening::
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Not a bad idea. I suggest we see how well the thread does and go from there.
So, what did you cook?
For years I had made spaghetti with store-bought sauce and frozen meatballs along with the TV dinners. Last year I found a chicken and broccoli stir fry recipe online and started making that.
When I bought some survival food supplies online, the place where I got them also sold the America's Test Kitchen Family Cookbook. (http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/1933615486/ref=sr_1_4?s=books&ie=UTF8&qid=1301532063&sr=1-4) It looked interesting, so I added it to my order. It has recipes for every kind of food imaginable, yet is also geared to beginners without being condescending. There are sections describing various types of cookware and kitchen tools, and lists of basic ingredients to always have on hand. Some of the recipes are pretty complicated, but there are also basics like scrambled eggs and baked potatoes.
I've only used a handful of the recipes in the book, like meatloaf, beef stew, red beans & rice, and pan-braised chicken with tarragon sauce. (There are also about a dozen other sauces I can use with the pan-braised chicken, but I haven't tried them yet. Next time I do it, there's one involving mustard and apple cider that looks interesting. I've made three kinds of rice pilaf, and brussels sprouts with bacon. Probably my favorite vegetable side dish is succotash. It uses onion, red pepper, and frozen corn and lima beans.
When this thread has a home remind me ans we'll fix that store bought sauce issue. Nobody should eat that stuff and I don't care wha the brand it is.I promise I'll give you a bullet proof pasta sauce recipe that will never go near that jar stuff again. ::lalanotlistening::
Thanks! I'm definitely planning to try making the sauce and meatballs from scratch when I finish using up the store-bought stuff.
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Oh, and I've also learned that cooking bacon in the oven is wayyy better than cooking it in a frying pan.
Take a baking sheet, crumple up a sheet of aluminum foil, straighten it out and put the bacon on that. The bacon sits on the high ridges and most of the grease drains into the low spots. Also, turn up the edges of the foil to contain the grease and minimize cleanup. The bacon comes out dry and crisp.
Set the oven at 300º, put the bacon in for 10 minutes, then turn it up to 400º. For regular bacon, cook it for another 5-6 minutes; for thick-sliced bacon, 7-8 minutes. Take it out and put it on a paper towel covered plate. You don't even have to turn the bacon over while cooking.
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Oh, and I've also learned that cooking bacon in the oven is wayyy better than cooking it in a frying pan.
Take a baking sheet, crumple up a sheet of aluminum foil, straighten it out and put the bacon on that. The bacon sits on the high ridges and most of the grease drains into the low spots. The bacon comes out dry and crisp.
I gotta try that my wife nukes it in paper towels.You way sound better. What oven temp?
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I just updated that comment with more details.
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I just updated that comment with more details.
Great I've been in the mood for BLTs lately.
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Oh, and I've also learned that cooking bacon in the oven is wayyy better than cooking it in a frying pan.
Take a baking sheet, crumple up a sheet of aluminum foil, straighten it out and put the bacon on that. The bacon sits on the high ridges and most of the grease drains into the low spots. Also, turn up the edges of the foil to contain the grease and minimize cleanup. The bacon comes out dry and crisp.
Set the oven at 300º, put the bacon in for 10 minutes, then turn it up to 400º. For regular bacon, cook it for another 5-6 minutes; for thick-sliced bacon, 7-8 minutes. Take it out and put it on a paper towel covered plate. You don't even have to turn the bacon over while cooking.
Oooo. Crumpled tin foil, have to try that. Cooking it in the oven definitely beats the splatter-mess of pan frying.
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To all: for now, this IS this thread's home, so JF, post what you will.
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I like to eat so let's talk about food.
I'm the main cook at our house and do some things well.
Basic meat and potatoes mostly but how I do them make them pretty good.
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We do a mean double-stuffed potato.
Two big ones, red or yellow Yukon, and run 'em through the microwave 5 minutes on each side. When they're done, I scoop out the insides and put the shells on a rack in the oven to crisp them up while I mix up the potato, garlic, s&p, sour cream, grated Locatelli Romano, shredded cheddar (or the cheese of your choice) and fresh parsley.
After stuffing the shells, they go back in the oven for ten minutes until hot and browned; then cheddar slices lain on top, shut off the oven, and let the cheese melt.
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Oh, and I've also learned that cooking bacon in the oven is wayyy better than cooking it in a frying pan.
Take a baking sheet, crumple up a sheet of aluminum foil, straighten it out and put the bacon on that. The bacon sits on the high ridges and most of the grease drains into the low spots. Also, turn up the edges of the foil to contain the grease and minimize cleanup. The bacon comes out dry and crisp.
Set the oven at 300º, put the bacon in for 10 minutes, then turn it up to 400º. For regular bacon, cook it for another 5-6 minutes; for thick-sliced bacon, 7-8 minutes. Take it out and put it on a paper towel covered plate. You don't even have to turn the bacon over while cooking.
B-b-but... I like it greasy and a little bit limp.
::whatgives::
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Oh, and I've also learned that cooking bacon in the oven is wayyy better than cooking it in a frying pan.
Take a baking sheet, crumple up a sheet of aluminum foil, straighten it out and put the bacon on that. The bacon sits on the high ridges and most of the grease drains into the low spots. Also, turn up the edges of the foil to contain the grease and minimize cleanup. The bacon comes out dry and crisp.
Set the oven at 300º, put the bacon in for 10 minutes, then turn it up to 400º. For regular bacon, cook it for another 5-6 minutes; for thick-sliced bacon, 7-8 minutes. Take it out and put it on a paper towel covered plate. You don't even have to turn the bacon over while cooking.
B-b-but... I like it greasy and a little bit limp.
::whatgives::
That sounds like a personal problem to me. ::unknowncomic::
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Oh, and I've also learned that cooking bacon in the oven is wayyy better than cooking it in a frying pan.
Take a baking sheet, crumple up a sheet of aluminum foil, straighten it out and put the bacon on that. The bacon sits on the high ridges and most of the grease drains into the low spots. Also, turn up the edges of the foil to contain the grease and minimize cleanup. The bacon comes out dry and crisp.
Set the oven at 300º, put the bacon in for 10 minutes, then turn it up to 400º. For regular bacon, cook it for another 5-6 minutes; for thick-sliced bacon, 7-8 minutes. Take it out and put it on a paper towel covered plate. You don't even have to turn the bacon over while cooking.
B-b-but... I like it greasy and a little bit limp.
::whatgives::
Wellllll, to each his own. You limp yours; we'll crisp ours.
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Yes, need more bacon grease to fry other items, must have more grease.
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Can't make bacon--I burn it everytime no matter how I cook it ::facepalm::
I make a lot of stuff in my slow cooker --lasagna, BBQ, chicken, beans, soup. I feel so on top of it when I use it and I don't have to think of something around dinner time. I also like to make up some pizza dough in advance of needing it. I roll several out to personal pan size, bake it for about 10 min and store it in the freezer.
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Can't make bacon--I burn it everytime no matter how I cook it ::facepalm::
I make a lot of stuff in my slow cooker --lasagna, BBQ, chicken, beans, soup. I feel so on top of it when I use it and I don't have to think of something around dinner time. I also like to make up some pizza dough in advance of needing it.
::thumbsup::
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Mmm, all this talk about bacon!
;D
I'd be interested in JF's pasta secrets! ;) I'm usually not much of a recipe guy, I usually throw my spaghetti sauce together, I know what I like in it and when the taste is right its right! And I always favor Italian sausage, ground beef just doesn't cut it for me. Same with my chili, I have to go with actual chili beef, no ground beef. If you're gonna be a carnivore, why not enjoy it?!
:supercool:
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My three go-to cooking ideas are Italian, Mexican and Indian (Curry).
I almost always have chicken, beans and rice leftover in the fridge.
For Italian I fool around with fresh tomatoes or canned/jarred. I usually throw in whatever veggies I have hanging around. I serve over noodles or rice. For Mexican I season it with cumin. garlic, onions, lime, cilantro. For Indian I use curry powder.
Here's what I do. I have a big cast iron skillet. I saute some onions, maybe some peppers and then throw in the cooked rice (or noodles for Italian) let that cook together for a few min then I layer over it the meat, beans, other veggies, tomato sauce for Italian or mexican, coconut milk mixed with a spoon fulll of peanut butter for the curry if i have it. I season the layers with the appropriate spices and salt. Then cheese over all if appropriate. Cover. It's ready when cheese has melted. One pan for clean up too!
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Mmm...curry! I love curry! I like whipping up curry chicken about once a week, just a simple stir-fry and thrown on a plate with rice & veggies! Mmm!
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Not a bad idea. I suggest we see how well the thread does and go from there.
So, what did you cook?
For years I had made spaghetti with store-bought sauce and frozen meatballs along with the TV dinners. Last year I found a chicken and broccoli stir fry recipe online and started making that.
When I bought some survival food supplies online, the place where I got them also sold the America's Test Kitchen Family Cookbook. (http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/1933615486/ref=sr_1_4?s=books&ie=UTF8&qid=1301532063&sr=1-4) It looked interesting, so I added it to my order. It has recipes for every kind of food imaginable, yet is also geared to beginners without being condescending. There are sections describing various types of cookware and kitchen tools, and lists of basic ingredients to always have on hand. Some of the recipes are pretty complicated, but there are also basics like scrambled eggs and baked potatoes.
I've only used a handful of the recipes in the book, like meatloaf, beef stew, red beans & rice, and pan-braised chicken with tarragon sauce. (There are also about a dozen other sauces I can use with the pan-braised chicken, but I haven't tried them yet. Next time I do it, there's one involving mustard and apple cider that looks interesting. I've made three kinds of rice pilaf, and brussels sprouts with bacon. Probably my favorite vegetable side dish is succotash. It uses onion, red pepper, and frozen corn and lima beans.
When this thread has a home remind me ans we'll fix that store bought sauce issue. Nobody should eat that stuff and I don't care wha the brand it is.I promise I'll give you a bullet proof pasta sauce recipe that will never go near that jar stuff again. ::lalanotlistening::
We can 50 jars of spaghetti sauce a year not to mention salsa(hot&mild),whole tomato,pizza sauce,corn,green beans,okra,and assorted meats and fish.
One of my favorites is canned Turkey!
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Do you raw-pack that turkey? What liquid do you put in the jars with it?
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B-b-but... I like it greasy and a little bit limp.
::whatgives::
But the question is does Mrs. IDP like it that way?
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And I, too, am awaiting a good sauce recipe, JF.
My wife does a very good job, but the marinara she makes has been getting stale for me lately. Everything else she makes is great. Beef stew, chicken cacciatore, chicken soup, shrimp, tomato and feta, chicken adobo, marinated pork loin...very well fed here!
Looking forward to getting some recipes here actually. ::whoohoo::
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And I, too, am awaiting a good sauce recipe, JF.
My wife does a very good job, but the marinara she makes has been getting stale for me lately. Everything else she makes is great. Beef stew, chicken cacciatore, chicken soup, shrimp, tomato and feta, chicken adobo, marinated pork loin...very well fed here!
Looking forward to getting some recipes here actually. ::whoohoo::
Dan the first is already in the cooking thread it's under super secret sauce recipe.
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Grilled my first steaks of the season yesterday. They were absolutely wonderful, but the cost of a butcher cut New York Strip is up to $11.89 lb. This damned government is determined to price the American people right out of our lifestyle.
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Grilled my first steaks of the season yesterday. They were absolutely wonderful, but the cost of a butcher cut New York Strip is up to $11.89 lb. This damned government is determined to price the American people right out of our lifestyle.
I've had to pat a lot of attention to meat prices cause I love BEEF. When to price is right I load up for a couple of months and now that I have that vacuum packer I'll buy even more.
Last time I bought N.Y. strips I paid 4.99 a pound and before that I bout a boneless Rib roast on sale for 4.99 and I bought a couple of them and sliced them into steaks.We are forced to get creative. Last weekend there was a sale on country style pork ribs for .88 cents a pound and I jumped in for 22 pounds and broke them down into stew meat BBQ meat and meat to put in my sauce.
But if that what it takes that's what I'm going to do.
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Gotta go in with people on getting whole, half or quarter steer!
::thumbsup::
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Gotta go in with people on getting whole, half or quarter steer!
::thumbsup::
When I was first married we used to do that with my sister and my parents. We all lived in one three family and had a huge freezer in the basement. I remember buying a whole side for under a buck a pound and we would buy 800+pound sides all cut and wrapped and labeled and blast frozen and they even gave us all the suet that we put out for the birds in winter.
We also bought chicken in case lots and the place we bought from was also a smoke house ant the made their own slabs of bacon. AAHH the old days.
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Gotta go in with people on getting whole, half or quarter steer!
::thumbsup::
When I was first married we used to do that with my sister and my parents. We all lived in one three family and had a huge freezer in the basement. I remember buying a whole side for under a buck a pound and we would buy 800+pound sides all cut and wrapped and labeled and blast frozen and they even gave us all the suet that we put out for the birds in winter.
We also bought chicken in case lots and the place we bought from was also a smoke house ant the made their own slabs of bacon. AAHH the old days.
My clan uses a guy in Western Wisconsin. Mmm, gooooood cuts!
::thumbsup::
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Gotta go in with people on getting whole, half or quarter steer!
::thumbsup::
When I was first married we used to do that with my sister and my parents. We all lived in one three family and had a huge freezer in the basement. I remember buying a whole side for under a buck a pound and we would buy 800+pound sides all cut and wrapped and labeled and blast frozen and they even gave us all the suet that we put out for the birds in winter.
We also bought chicken in case lots and the place we bought from was also a smoke house ant the made their own slabs of bacon. AAHH the old days.
My clan uses a guy in Western Wisconsin. Mmm, gooooood cuts!
::thumbsup::
It's the only way to fly if you gave a group.
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Gotta go in with people on getting whole, half or quarter steer!
::thumbsup::
When I was first married we used to do that with my sister and my parents. We all lived in one three family and had a huge freezer in the basement. I remember buying a whole side for under a buck a pound and we would buy 800+pound sides all cut and wrapped and labeled and blast frozen and they even gave us all the suet that we put out for the birds in winter.
We also bought chicken in case lots and the place we bought from was also a smoke house ant the made their own slabs of bacon. AAHH the old days.
My clan uses a guy in Western Wisconsin. Mmm, gooooood cuts!
::thumbsup::
It's the only way to fly if you gave a group.
Yup. Recently had juicy T-bone you could cut with a butter knife. Have a chuck roast to dive into next!
::whoohoo::
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Gotta go in with people on getting whole, half or quarter steer!
::thumbsup::
When I was first married we used to do that with my sister and my parents. We all lived in one three family and had a huge freezer in the basement. I remember buying a whole side for under a buck a pound and we would buy 800+pound sides all cut and wrapped and labeled and blast frozen and they even gave us all the suet that we put out for the birds in winter.
We also bought chicken in case lots and the place we bought from was also a smoke house ant the made their own slabs of bacon. AAHH the old days.
My clan uses a guy in Western Wisconsin. Mmm, gooooood cuts!
::thumbsup::
It's the only way to fly if you gave a group.
Yup. Recently had juicy T-bone you could cut with a butter knife. Have a chuck roast to dive into next!
::whoohoo::
Pot roast YUMMMMMMM!
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Yep; crock-pot for that. Comes out the best.
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Do you raw-pack that turkey? What liquid do you put in the jars with it?
Yes and the turkeys' natural fat.
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Oh, and I've also learned that cooking bacon in the oven is wayyy better than cooking it in a frying pan.
Take a baking sheet, crumple up a sheet of aluminum foil, straighten it out and put the bacon on that. The bacon sits on the high ridges and most of the grease drains into the low spots. Also, turn up the edges of the foil to contain the grease and minimize cleanup. The bacon comes out dry and crisp.
Set the oven at 300º, put the bacon in for 10 minutes, then turn it up to 400º. For regular bacon, cook it for another 5-6 minutes; for thick-sliced bacon, 7-8 minutes. Take it out and put it on a paper towel covered plate. You don't even have to turn the bacon over while cooking.
\
I'm try this out right now and I'll get back you you in a little while.
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OK I just got done and I did the first batch according to instructions and it wasn't looking like it was cooked all the way,I think it's a difference in ovens. So the next batch I did at 350 convection and it worked like a dream. All I did(mostly cause I'm anal) I turned the bacon every 5 minutes and only had it inthere for 15 minutes.
The crumpled foil worked great and the whole idea works great,little clean up and no mess on the damned counters from splashing grease.
Thanks!!
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We do a mean double-stuffed potato.
Two big ones, red or yellow Yukon, and run 'em through the microwave 5 minutes on each side. When they're done, I scoop out the insides and put the shells on a rack in the oven to crisp them up while I mix up the potato, garlic, s&p, sour cream, grated Locatelli Romano, shredded cheddar (or the cheese of your choice) and fresh parsley.
After stuffing the shells, they go back in the oven for ten minutes until hot and browned; then cheddar slices lain on top, shut off the oven, and let the cheese melt.
Now how the he11 you can have baked stuffed potatoes without crumbled bacon in the recipe is beyond me. Another good add is some minced chives. And I'd use roasted garlic; it mashes well.
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We do a mean double-stuffed potato.
Two big ones, red or yellow Yukon, and run 'em through the microwave 5 minutes on each side. When they're done, I scoop out the insides and put the shells on a rack in the oven to crisp them up while I mix up the potato, garlic, s&p, sour cream, grated Locatelli Romano, shredded cheddar (or the cheese of your choice) and fresh parsley.
After stuffing the shells, they go back in the oven for ten minutes until hot and browned; then cheddar slices lain on top, shut off the oven, and let the cheese melt.
Now how the he11 you can have baked stuffed potatoes without crumbled bacon in the recipe is beyond me. Another good add is some minced chives. And I'd use roasted garlic; it mashes well.
You're an artist!!!!
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We do a mean double-stuffed potato.
Two big ones, red or yellow Yukon, and run 'em through the microwave 5 minutes on each side. When they're done, I scoop out the insides and put the shells on a rack in the oven to crisp them up while I mix up the potato, garlic, s&p, sour cream, grated Locatelli Romano, shredded cheddar (or the cheese of your choice) and fresh parsley.
After stuffing the shells, they go back in the oven for ten minutes until hot and browned; then cheddar slices lain on top, shut off the oven, and let the cheese melt.
Now how the he11 you can have baked stuffed potatoes without crumbled bacon in the recipe is beyond me. Another good add is some minced chives. And I'd use roasted garlic; it mashes well.
Time, my friend. If I have the bacon cooked - no stuff out of the jar - I'll add it. I hate chives, but good idea on the roasted garlic.
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Time, my friend. If I have the bacon cooked - no stuff out of the jar - I'll add it. I hate chives, but good idea on the roasted garlic.
Nuke that bacon, it's only 2 1/4 to 3 minutes. You'll only need a couple of slices. If you don't like chives, go with some finely minced shallots. As for the roasted garlic, I love roasted garlic. Roasted garlic bread, roasted garlic cream sauce, roasted garlic cloves in a dry sauce, rustic pasta/warm pasta salad (whole roasted garlic cloves, sliced Italian sausages [hot or sweet or both], red peppers, broccoli, Calamata olives, penne, onions, some olive oil and lemon juice and lemon zest). I also use roasted garlic to make a sour cream dip, sometimes adding a couple of cans of finely minced clams. I mash the cloves while warm in a small bowl with a fork, adding a pinch of coarse sea salt as a grinding agent. I take it to a puree. Then I use that in all sorts of things (like the stuff mentioned above).