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Post by OLKoot on Feb 11, 2007 6:20:47 GMT 12.75
Please use this post to make comments on recipes youve read and possibly tried
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Post by OLKoot on Feb 12, 2007 8:56:01 GMT 12.75
Some of the recipes I will be adding are: Southern Fried Chicken with Pan Gravy Key Lime PIe.....(already added today) Chocolate Ice Cream. Soft crust pizza Breaded Sole Lo Carb Beef Stroganoff Raisin roles Low Carb Tacos Apple Brown Betty Spicy Corn Chips Best Garlic Bread In our Mouth Pan Cakes Delux low carb macaroni and cheese.... AND THATS ONLY SOME OF THE RECIPES....
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COMMENTS
Feb 18, 2007 11:39:21 GMT 12.75
Post by Toby Benoit on Feb 18, 2007 11:39:21 GMT 12.75
Dig out that Scotch Eggs recipe Koot! That sumvagun is still a favorite of mine and it's carb free if I use the crmblud pork rinds instead of bread crumbs like you told me. They taste great either way! Washed down with a few cups of hot black coffee and you start the day out feelin purty good!
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COMMENTS
Feb 18, 2007 14:30:41 GMT 12.75
Post by OLKoot on Feb 18, 2007 14:30:41 GMT 12.75
Toby, I'm typing right now in the recipe forum....As a suggestion, you may want to use hot pork rinds for that bit of a Cajun taste, otherwise the regular pork rinds will do just as well......
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COMMENTS
Feb 18, 2007 14:49:22 GMT 12.75
Post by Paws on Feb 18, 2007 14:49:22 GMT 12.75
Cajun Scot?? My Gawd man what err ya thinkin?
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COMMENTS
Feb 18, 2007 14:57:32 GMT 12.75
Post by OLKoot on Feb 18, 2007 14:57:32 GMT 12.75
DYNOOOOOOOMITE!!!!! ;D ;D ;D
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COMMENTS
Feb 18, 2007 17:30:08 GMT 12.75
Post by Paws on Feb 18, 2007 17:30:08 GMT 12.75
Taragon vinegar is white or red wine vinegar bottled with taragon and allowed to set for several weeks. This and other herbs are used to infuse their flavors into vinegars to make them unique for use in salads, sauces, etc.
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COMMENTS
Feb 18, 2007 18:58:08 GMT 12.75
Post by Toby Benoit on Feb 18, 2007 18:58:08 GMT 12.75
I'll put it on my list so I can look for it when I get to the store. Do ya think it'll make a difference? I'm gonna try and see. I'm betting a ground up yellow nanner pepper'll give that dip a sweet kick too.
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Post by Mars on Feb 19, 2007 2:28:49 GMT 12.75
Toby, if you cannot find it then let me know. I know of a store in Mars Hill NC that sells vinegar with a variety of herbs added to it. I have 6 bottles with various herbs added packed away that I had as "decoration" in my kitchen up in Indiana that I bought there. Considering they are around 6 years old they should have a good "punch" when I unpack them one day.
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Post by Paws on Feb 19, 2007 4:19:57 GMT 12.75
I'll put it on my list so I can look for it when I get to the store. Do ya think it'll make a difference? I'm gonna try and see. I'm betting a ground up yellow nanner pepper'll give that dip a sweet kick too. GET YOURSELF A BOTTLE OF GOOD RED WINE VINEGAR AND STUFF SOME FRESH TARAGON WEED INTO IT MAN AND LET IT SET. CHECK BIG/ODD lOTTS CAUSE THEY ALWAYS SEEM TO HAVE AN ARRAY OF EXOTIC VINEGARS AND OILS. (And don't make an old man have to shout anymore!) Oh, I talked to Frank this morning. He has fallen in love with New Mexico and Jalapeno Cheese dip!
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Post by Paws on Feb 19, 2007 4:29:40 GMT 12.75
Now about these Scotch Eggs:
1 Pound Sausage meat 7 Eggs 2 Tablespoon Finely chopped or grated onion 1 Teaspoon Poultry seasoning or sage 1 Teaspoon Cumin 1 Teaspoon Water Flour for coating purposes Fine, dry breadcrumbs 1/2 Dz Kokanee beer
First, you shoot a bear and have part of the meat made into sausage. If you're one of those unfortunates who doesn't hunt, I suppose you'd use pork sausage meat instead.
To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture.
When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself.
A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell... Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking.
Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 F. for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.
Once done take a buddy, yourself, the Scotch Eggs, and the remaining Kokanee into the living room. Watch Hockey Night in Canada as the Vancouver Canucks beat some godless team from the east while drinking Kokanee and munching the Eggs (you that is, not the Canucks) - no life like it.
These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy!
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Post by OLKoot on Feb 19, 2007 4:36:24 GMT 12.75
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Post by Paws on Jul 6, 2007 23:57:31 GMT 12.75
Pork rinds are only to be eaten while watching television between 9:30 and 11:00 P.M. ESDST!
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Post by Paws on Sept 1, 2007 0:38:31 GMT 12.75
Hey Koot, what's all the hub bub about lettuce controlling diabetes?
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COMMENTS
Sept 1, 2007 14:37:32 GMT 12.75
Post by Toby Benoit on Sept 1, 2007 14:37:32 GMT 12.75
I can't say about the hubbub, Bub, but if you don't eat nuttin' but lettuce and drink nuttin' but water for a week, your blood sugar will go down. Coincidentally, so will your will to live!
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COMMENTS
Sept 1, 2007 22:18:12 GMT 12.75
Post by Paws on Sept 1, 2007 22:18:12 GMT 12.75
Well I'll be3 adding a lettuce salad to every meal anywho!
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