Food

[LWTCS]

Did a 16 lb picnic on sunday and used the remainder in a version of that stew Aaron.

Substituted regular corn for the hominy as my wife doesn't like hominy.

Also used some quarter'd potatoes for start rather than rice (didn't have any rice in the pantry)

Comfort food to say the least. It was awsome. Washed it down with Modelo Negra and a squeeze of lime.

[condensificator]

sweet! gotta have the hominy dude, it gets a lot of the flavors stewed into it...she might not even know it's there. next time just pick it out for her...adds a really nice texture to it all.

she makes this other one that's a beef burgundy stew...that and the pork and hominy stew, are a big part of why we are married!

i'll ask her for the recipe and pass it along.

[LWTCS]

My wife hooked me with a big ole tender loin stuffed with blue cheese and some really excellant italion red wine.

I really dig hot chicks that eat red meat.

[condensificator]

My wife hooked me with a big ole tender loin stuffed with blue cheese and some really excellant italion red wine.

I really dig hot chicks that eat red meat.

indeed!!!!

...let's have the recipe for the larrykiller!

[LWTCS]

Very well seasoned piece of prime

Sear'd good and hot for some nice grill marks then promtly remove from your heat.

Slice a pocket into the meat and stuff with maytag blue cheese

Place in cast iron skillet and finish in a preheated ovan at 400

I like some nice broclli rapeanies on the side. Gotta separate stems from leaf and cook the stems longer so. All is tender.

Very simple stuff but high quality ingredients

[condensificator]

thanks. i'll be trying that this week.

tonight she made a pot roast that was one of the best meals i have ever had! so simple, yet so amazingly delicious! she did it with guinness, balsmaic, onions, carrots, salt and pepper. cooked it the day before and chilled it overnight. served with barley and salad. the simplest meal, but soooooo good!

[blind drunk]

I like some nice broclli rapeanies on the side. Gotta separate stems from leaf and cook the stems longer so. All is tender.

Rapini ... yum. We lightly brown many whole garlic cloves in olive oil and chili peppers, then we remove the garlic and add the rinsed and still wet rapini into the hot oil, add salt. Quickly lid for a little bit then add the garlic back in and finish cooking. The method is somewhere between steaming and frying. Bright green and tender is the goal. We do french string beans same way.

bd

[LWTCS]

That sounds like a nice way to do it BD.

We usually fry the garlic I nice virgin olive oil (not not over fry) till the edges of your garlic slices just start to change color. Then pull off the heat and pour over top of your greens. Season with salt and fresh ground pepper.

[Thorn_veritas]

Shit now you guys make me feel bad for using bbq sauce

Ha ha

[blind drunk]

We usually fry the garlic I nice virgin olive oil (not not over fry) till the edges of your garlic slices just start to change color. Then pull off the heat and pour over top of your greens. Season with salt and fresh ground pepper.

That sounds like a really good way of doing it too. Bit more control.

bd

[hstuurman]

he Guys,

a bit off topic, but BBQ... damn the winter is coming overhere, we've got lots of rain, the first big storm punished the shores (and destroyed some dunes), and end this week the first snow will com.
But it also means whe've got our national celebration of "Sinterklaas", at which we've got some great food. Here a recipe of a almond-filled "speculaas" pie: (speculaas is a dutch spiced cooky).

Thirst you've got to make the almond paste:
125 gr white almonds
125 gr sugar
1 egg
pinch salt
Mix it all in a blending machine till it's a paste, and store in your fridge for at least one week.

Second mix the speculaas spices, all spices are powder:
30 gr cinnamon
10 gr clove
10 gr nutmeg
5 gr white pepper
5 gr aniseseed
5 gr corianderseed

At least the pie:
250 gr flour
9 gr backing powder
pinch of salt
2 spoons of speculaas spices
150 gr yellow sugar
150 gr butter
1 spoon milk
200 gr almondpaste

Flour, backingpowder, salt, spices and sugar mixed, cut the butter with 2 knives trough this, add some milk and knid till a ferm dough.
Split in to, and press one part till a cirkel about 25-30 cm.
Spread the almondpaste over it (keep 1 cm of the cirkel clean), press teh second part off dough in a cirkel same size, and place over the paste. Close the edges, mix one yellow of an egg with one spoon milk, and spread over the pie.
Place in a preaheated oven (160 dgr C) for 30-45 minutes and let cool down.
A real dutch treat, great joined with an espresso and a jenever!

[coctailgirl]

Looks like lot's of people into cookig here

Here is a cake made by me, I tried to make it look like Sponge Bob however it didn't work out

[Kronk]

Heres some things I had saved on my phone from this year. Crab boil, jambalaya, homemade mexican chorizo, BBQ pork butts...chicken thighs...ribs, brick-oven pizza in my smoker and a turkey.
http://s1230.photobucket.com/albums/ee4 ... nbbq/food/" onclick="window.open(this.href);return false;" rel="nofollow

[LWTCS]

Nkay so,
Pork fat, pablanos, Lime juice and beer,,,,,,,,,,fixes every thing and can be used in every kind of soup/stew combination for major flavor improvements.

The ancilary ingredients are for each day of the week.

Cheers
Larry

[Prairiepiss]

My two specialties are Fried Turkey and homemade Tamalies. I learned about turkey frying when I lived down in Arkansas early 90s before it got big up here in the north. I would end up coming home for the holidays and was like a mobile turkey fryer. 4 turkeys at 4 different places in one day. But that's all slowed down. Families all gone so its hard for me to buy peanut oil for one turkey. That shite isn't cheap anymore!
Tamalies! I was told I couldn't make them. They were to hard to make and I was a gringo! So I don't like being told I can't do something! So I tought myself how to make them. I start by making my own chili powder. Render my own lard. Make my own salsa. It's a 2 day process after those things are made. Pork roast gets cooked shredded and spiced first day. Tamalies are built and cooked the second day. I make them in batches of 100. And now I get people asking me really bothering me to give them some when I make them. I made 200 for a Halloween bonfire party last year. Cooked them on site. First batch (100) was fer the people setting up the party. Was none left fer the party goers. Second batch (110) was gone 15 minutes after I opened the lid. Everyone wanting more. Not bad for a gringo.

Oh and Bacon Peppers! You gota try these. Jalapenos cut in half seeds taken out filled with cream cheese put back together then wrapped with Bacon stick a toothpick through it to hold it together. And grill them till the Bacon is crispy. Can never make enough of these.

[Prairiepiss]

Second time trying this. It logged me out again????
Third pic is of the infamous Bacon Peppers. They are on the right.
Second pic is my favorite cut of meet for grilling or smoking. Country Cut Pork Ribs. These are dry rubbed with a rub of my own making. Unfortunately I don't have a smoker now so I have to put a tin with some apple wood chips over an end burner and leave the other burners off. Works just not as good.
First pic is of a batch of Tamales I made and mentioned in my last post.
I have many other pics of food I have cooked. I have a cooking thing going on somewhere else on the net where I post them.
I loaded the pics backwards to my typing!!!