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Post by shaman on Aug 28, 2008 10:27:53 GMT 12.75
Favorite meal-- figure this starts sometime in the afternoon after skipping lunch:
Single malt scotch w. lemonade handy for a chaser.
Chopped Chicken Livers on garlic/onion Matzo crackers
French Onion Soup
. . then adjourn for an hour or two to fix the ribs and nurse another scotch.
bbq'd beef ribs done texas style on red oak or mesquite
A skewer or two of Cajun Shrimp
twice-baked potato with bacon bits
Roasted corn on the cob heavy on chilli powder.
Boston Creme Pie, or my wife's combination of pecan pie and pumpkin pie--half slices butted up next to each other with whipped cream.
Drambuie, coffee, bed.
Notes:
You can substitute grilled butt steak, or serious sirloin strip for the beef ribs, but make sure you include zip sauce.
I've had both softshell crab and a small lobster substituted for the shrimp with excellent results, but the shrimp does well because it can be done with the ribs.
Somebody always wants throw a salad in there, but I'm too busy gorging to pay any attention.
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Post by Paws on Aug 29, 2008 1:34:23 GMT 12.75
Favorite meal-- figure this starts sometime in the afternoon after skipping lunch: Single malt scotch w. lemonade handy for a chaser. Chopped Chicken Livers on garlic/onion Matzo crackers French Onion Soup . . then adjourn for an hour or two to fix the ribs and nurse another scotch. bbq'd beef ribs done texas style on red oak or mesquite A skewer or two of Cajun Shrimp twice-baked potato with bacon bits Roasted corn on the cob heavy on chilli powder. Boston Creme Pie, or my wife's combination of pecan pie and pumpkin pie--half slices butted up next to each other with whipped cream. Drambuie, coffee, bed. Notes: You can substitute grilled butt steak, or serious sirloin strip for the beef ribs, but make sure you include zip sauce. I've had both softshell crab and a small lobster substituted for the shrimp with excellent results, but the shrimp does well because it can be done with the ribs. Somebody always wants throw a salad in there, but I'm too busy gorging to pay any attention. Now just where in the world did you learn to put chile powder on your corn? I do that sometimes. Sometimes garlic or onion powder. Almost always black pepper.
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noodles
Fire Builder
Sustainability Guru
Posts: 43
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Post by noodles on Aug 29, 2008 1:38:44 GMT 12.75
Cob Corn and cream cheese and pepper jelly is fantastic
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Post by Paws on Aug 29, 2008 1:44:14 GMT 12.75
Cob Corn and cream cheese and pepper jelly is fantastic Pepper jelly? Expand pleawe.
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noodles
Fire Builder
Sustainability Guru
Posts: 43
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Post by noodles on Aug 29, 2008 1:54:33 GMT 12.75
Did not know about the high water notices. Pepper Jelly? Renegade Farms Jalapeno Jelly Renegade Farms Habanero Jelly Either one; both great; available at the athens farmers market from Michelle.
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Post by Paws on Aug 29, 2008 1:59:54 GMT 12.75
Did not know about the high water notices. Pepper Jelly? Renegade Farms Jalapeno Jelly Renegade Farms Habanero Jelly Either one; both great; available at the athens farmers market from Michelle. I didn't hear about the flood warnings until I was talking to a cousin up in Glouster around 9ish I guess. That jelly sounds great. I've never tried one. Must attempt it!
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Post by shaman on Aug 29, 2008 2:05:46 GMT 12.75
Now just where in the world did you learn to put chile powder on your corn? I do that sometimes. Sometimes garlic or onion powder. Almost always black pepper. I'd like to say that some old Sourdough taught it to me on a trip down the Moose River back in '93. However, the idea came from AllRecipes.com Kroger sold corn on the cob over the Winter a few years ago, and I bought a tray and tried it-- tasteless. We had a bunch of ears left, so I went looking for something to put some taste back. Zowie! By the way: AllRecipes.com and FoodDownUnder.com changed my life forever. FoodDownUnder is an Aussie site, but it collects recipes from all over the world. You name it! When I got nostalgic for Lebanese food a few years ago, they were the only place in the world with a recipe for Mussakhan. We go through a lot of venison, because we are a family of deer hunters. Frankly, if you HAVE to eat dead deer a lot, you need some variety. Who better than the Austrailians to have a site that teaches how to cook dry, ultra-lean, free-ranging ungulate! Let's go Outback tonight! Pardon me: I had a buddy who was a manager at an Outback Steakhouse. Outback is not an Australian-style steakhouse. It's an Australian-themed steakhouse. I told him that, with my experience with Australian beef, it was like naming a buffet restaurant for the Donner Party. BTW: Did you know the Donner's were from just up the road here, past Hamilton? Yep, Eaton, Ohio. (rimshot) Thank you. Thank you-- three shows nightly in the lounge. You've been fabulous.
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Pappy
Roust About
GM
Posts: 12
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Post by Pappy on Aug 29, 2008 2:27:34 GMT 12.75
Now just where in the world did you learn to put chile powder on your corn? I do that sometimes. Sometimes garlic or onion powder. Almost always black pepper. I'd like to say that some old Sourdough taught it to me on a trip down the Moose River back in '93. However, the idea came from AllRecipes.com Kroger sold corn on the cob over the Winter a few years ago, and I bought a tray and tried it-- tasteless. We had a bunch of ears left, so I went looking for something to put some taste back. Zowie! By the way: AllRecipes.com and FoodDownUnder.com changed my life forever. FoodDownUnder is an Aussie site, but it collects recipes from all over the world. You name it! When I got nostalgic for Lebanese food a few years ago, they were the only place in the world with a recipe for Mussakhan. We go through a lot of venison, because we are a family of deer hunters. Frankly, if you HAVE to eat dead deer a lot, you need some variety. Who better than the Austrailians to have a site that teaches how to cook dry, ultra-lean, free-ranging ungulate! Let's go Outback tonight! Pardon me: I had a buddy who was a manager at an Outback Steakhouse. Outback is not an Australian-style steakhouse. It's an Australian-themed steakhouse. I told him that, with my experience with Australian beef, it was like naming a buffet restaurant for the Donner Party. BTW: Did you know the Donner's were from just up the road here, past Hamilton? Yep, Eaton, Ohio. (rimshot) Thank you. Thank you-- three shows nightly in the lounge. You've been fabulous. Oh dear me a punster! Mr Pawclaws will be so pleased to read this. Have you had a chance to read some of the work by the other newer members Shaman? We got Mr Noodles; rigidity not specified, Miss Kathy, I was wondering if maybe there was a doll named after her, and Miss girlygirl who is a Brownie I think. I hope you can be here for Christmas, it is my busier season since nobody is visiting the bar much any more. Nice to have you on the boards.
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Post by Snake Eyes on Aug 29, 2008 23:36:59 GMT 12.75
When it comes to corn on the cob, I love it spread with bacon grease and sprinkled with salt and pepper.I'll tell you the company that comes out with refined bacon grease in a bottle will make a fortune.I like frying everything from fish to mush with it. I am not a big fan of bacon,but I love the grease it produces Figure that one out! snake-eyes
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Post by brittonfaith on Aug 30, 2008 6:30:21 GMT 12.75
Well right now, anything but maters, green beans and applesauce. Sure could go for either a big platter of shrimp eggrolls or a nice salmon grilled with dill! Or a six-pack of Strohs.
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Post by Toby Benoit on Aug 30, 2008 8:05:33 GMT 12.75
Corn on the cob? Not my favoritest grocery, but it doesrank mighty high! I like mine rolled in butter and sprinkled lightly with Tony Chechere's Creole Seasoning! Some kinda good!!! Favorite food though is either fried catfish or mullet. Not batter fried, but rolled around in seasoned corn meal and pitched into the grease. A couple of big hush puppies, some grits, pork and beans, a slice or two of a fat vidalia onion, and washed down with copious amounts of sweet iced tea! Might even lay up in the shade afterwards with a bottle or two of Dixie beer (when I can get it!). Man... That's livin'!
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Post by Paws on Aug 30, 2008 14:20:35 GMT 12.75
Oh Geese so let me see if we get a tub of roasted corn, maybe a pile of grilled salmon and catfish filets, maybe some boiled shrimp and mud bugs in there, a big pot of beans, I prefer pintos for cookouts, with half inch slices of Vidalia onion, some platters full of jalapeno corn bread with cracklins, and another of hush puppies, a few dozen pitchers of sweet tea and a tub full of ice and Sam Adams, Stroh's gives me a headache, we'd be good to go? Oh man I'm starvin' and I just ate an hour ago!
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Post by Paws on Aug 30, 2008 14:25:41 GMT 12.75
When it comes to corn on the cob, I love it spread with bacon grease and sprinkled with salt and pepper.I'll tell you the company that comes out with refined bacon grease in a bottle will make a fortune.I like frying everything from fish to mush with it. I am not a big fan of bacon,but I love the grease it produces Figure that one out! snake-eyes Snake I'm beginning to think we were raised by the same parents! My Momma put bacon grease on everything and when there wasn't nothing else she would dip her bread in it like it was gravy. I used to use it on my bread/toast vice butter and when I had fried eggs pour it on top of the egg in the plate. Same with mashed potatoes, taters in jackets, etc. I still fry corn in it with onion and green pepper and have that for breakfast grease and all!
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Post by Snake Eyes on Aug 31, 2008 3:44:25 GMT 12.75
Figure that one out! snake-eyes Snake I'm beginning to think we were raised by the same parents! [/quote] Phil, You may be right!!!!!!I communicate with you at least weekly.I have not had any contact with my brother for over two years.We are brothers by blood,but not by life styles. Without saying it,we both know it.I seriously doubt that my brother and I could even agree on the time of day.So be it!!!! I have never lost sleep over it ,and I know he hasn't . snake-eyes
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Post by azslim on Sept 1, 2008 15:58:57 GMT 12.75
And peanut butter cookies just don't taste right unless they are made with bacon grease. I have a jar in the fridge, both grandma's kept theirs in a tin can on the back of the propane stove, pilot light kept it pourable.
Here are a few more things that just ain't the same unless they are fried in bacon grease.
Fresh caught trout rolled in flour, S & P and fried up crispy enough to eat the tails.
Fresh made hash browns.
Fresh green beans wrapped in tin foil and put on the top rack of the grill or over coals, just needs a little grease added in.
Cornmeal & jalepeno fritters.
Tenderloins butterflied, floured & S&P'd.
These are the ones off the top of my head. Bet we could come up with a Bacon Grease thread that would harden our arteries just reading it. And get some killer recipes from.
Oh yea, and for corn on the cob try soaking it in salt water in the husk and cooking on the grill. Also put a cube or two of butter in a 1 lb coffee can on the grill and when it is melted at in some hot sauce and mix together. Then pull the corn from the grill, peel the husk back to make a handle and dip into the butter/hot sauce mix and eat. I pick up a green habanero hot sauce out here that works pretty good.
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Post by Paws on Sept 1, 2008 23:55:15 GMT 12.75
My grandmas and mom kept a good sized aluminum container with "grease" molded into the can front. It too was kept in the center of the stove. Mom used it for all the frying and it didn't matter what was being fried. It had an insert in it with a bunch of tiny performations, not screen, but punched out where you drained the grease and strained out all the bits and pieces of whatever was fried. It was never refrigerated and as far as I know never killed anybody. I guess my favorite time of the day was breakfast cause you could always smell that frying bacon or sausage, perking coffee and that would wake you right up.
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Post by shaman on Sept 2, 2008 11:41:02 GMT 12.75
My family had the same thing. On the other hand. . . . . . back in the Thirties, that stuff was shipped to our not-so-lucky relatives in Germany. They used it as a dietary supplement. Then Pearl Harbor happened, and the stuff became a strategic substance and was collected for the war effort-- no more coffee cans being mailed anymore.
My Grandfather, a man-mountain all 300 lbs of muscle used to use it over butter, and would spread it on toast.
Yum.
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Post by Paws on Sept 3, 2008 2:55:06 GMT 12.75
Wow!! That big boy knew how to supplement his calories! Fat and protein provide nine calories per gram versus the four calories provided by carbohydrates. In the thirties, the fat didn't have all of the additives we have now. I'm not sure about nitrates or nitrites or when that got started. Not good stuff! Most everything was salt, sugar, and smoked cured for preservation resulting in the learned tastes most of us have acquired for preserved meats. The grease we get today is just chocked full of all kinds of residual things used to augment growth, speed processing, and foster preservation without taking the time required of pickeling, corning, or smoking, drying, etc. I was watching a tape yesterday how a commercial bacon manufacturer turns pork bellies into bacon in about six hours versus the days or weeks it might take without all the chemical additives.
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Post by shaman on Sept 11, 2008 23:47:38 GMT 12.75
A little grease can sure go a long way. I cook a lot of venison, and it is seriously lean stuff. Over the years I've taken to throwing in just a small scrap of beef suet (half-teaspoon), and everyone immediately started telling me how much better everything tasted.
I was in the doctor's office a few years ago and they had nothing to read in the waiting room except women's health mags. I got bored and picked one up that touted "Super Model's Super Secret to staying thin" . I knew I was going to get reamed by the doc for my various excesses, so I brought the mag with me when I went back.
Sure enough, doc got on me about everything. I showed him the article. The Super Model's Secret? Beef fat. A teaspoon of beef fat can cure hunger cravings dead. See Doc? Your magazine says that I just need more taller in my diet.
BTW: I think I've found my shelf-stable substitute. Google up : "marmite." I went out to the international store and tried some. A little goes a loooooong way.
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Post by Snake Eyes on Sept 12, 2008 2:37:41 GMT 12.75
shaman, Now imagine this, I have been going to the same lady Dr for around 20years .From the very beginning we both agreed I drank and smoked to much. Believe it or not before I met Mrs snake I was drinking 2 fifths of vodka a day and smoking 3 packs of camels. Held a full time job,never missed work, had awards for the work I did. I have never had any issues with the law. I am not bragging about this, just telling the way it was. Oh your thinking gave it all up....... wrong I still smoke(1 pack a day) & still drink(2 fifths bourbon a week) and still work 40 hours a week at 63. My current wife and kids from the past ones love me, and grandchildren think I am a hero of some type. My Dr has my b/p down from 190/110 to 130/70 and she is happy with my turnaround.There has been no turnaround, per se! I flat out can't do what I was capable of doing 20years ago. The one thing I can do is eat what I want to....Might pay for it the next day though snake-eyes
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