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Post by Deleted on Oct 4, 2018 22:39:02 GMT -5
Put piles of mashed potatos on a greased cookie sheet. Add a split kosher beef hotdog to the top of each pile. Put a slice of some sort of cheese on top of each. Bake at some temperature for some amount of time.What???  Hey, it's simple. And delicious. |
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Post by Deleted on Oct 5, 2018 0:29:37 GMT -5
Buttermilk Corn Bread......with cream corn....YUM!!! Think that'll work well with my soup Ted  What??? Hey, it's simple. And delicious. Yeah, yeah, yeah, yeah  Yes it does indeed Don |
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Post by Deleted on Oct 5, 2018 4:16:58 GMT -5
š©
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Post by pepesdad1 on Oct 5, 2018 13:59:59 GMT -5
Is This it??? All you guys and gals...no one cooks? C'mon...let's see some recipes!!!
also...bump
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Post by toshtego on Oct 5, 2018 14:49:49 GMT -5
Finally, I remembered an easy recipe for something truly delicious.
This is from the 1970s when we had a sheep industry in this nation and lamb was affordable.
Fresno Lamb Shanks.
Into a crockpot goes:
4 meaty lamb shanks (you can brown them if you want),
8 oz can tomato sauce or crushed tomaotes,
1 cup of dry white wine, more cannot hurt,
1/4 cup brown sugar,
onion, sliced, diced, whichever,
garlic, ditto,
1 teaspon Oregano,
1 teaspon Dill,
1 teaspon Rosemary,
Salt & Pepper,
Cook Long Time.
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Post by Deleted on Oct 5, 2018 15:04:51 GMT -5
Ummmmmmm.....thatās Chinese....now in English....lol
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Post by bambooshank on Oct 5, 2018 15:05:47 GMT -5
Since Thanksgiving is next month here we go. I have the most unconventional method of doing a turkey. I rub the bird with extra virgin olive oil and place 4 large pieces of bread in the toaster. Make the stuffing using the water from the neck, gizzards, bay leaf, onion skins and celery trimmings for the stuffing, then add a bit more water to that so we can use it for the gravy as well.
Place the 4 slices of buttered toast in the roasting ban and place unstuffed bird breast down on the buttered toast and pop into a 450 F oven for 30 minutes. This will drive the juices and some of the fat from the back of the turkey downward. When the timer goes off remove the roasting pan from the oven and lower it to 350 F.
Use 2 roast forks to lift the turkey and place it breast side up on a cutting board then stuff it adding the 4 slices of toast to the stuffing, truss and slide 4 thin slices of Truffle Butter under the skin at the 2 sides of the breast then place back in roasting pan back side down and cover with aluminum foil. Roast at 12-14 minutes per lb deducting the first 1/2 hour from the time. Baste as necessary and remove foil during the last 30 minutes to allow it to brown.
Remove turkey with 2 roast forks and place on cutting board allowing it to rest while the gravy is being made using the juices in the roasting pan and from the gizzard/neck/vegetable pan. Remove stuffing from turkey prior to carving. Absolutely the moistest breast meat you'll ever have.
Happy Thanksgiving..........
banjo
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Post by bambooshank on Oct 5, 2018 15:15:50 GMT -5
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Post by toshtego on Oct 5, 2018 16:00:21 GMT -5
Since Thanksgiving is next month here we go. I have the most unconventional method of doing a turkey. I rub the bird with extra virgin olive oil and place 4 large pieces of bread in the toaster. Make the stuffing using the water from the neck, gizzards, bay leaf, onion skins and celery trimmings for the stuffing, then add a bit more water to that so we can use it for the gravy as well. Place the 4 slices of buttered toast in the roasting ban and place unstuffed bird breast down on the buttered toast and pop into a 450 F oven for 30 minutes. This will drive the juices and some of the fat from the back of the turkey downward. When the timer goes off remove the roasting pan from the oven and lower it to 350 F. Use 2 roast forks to lift the turkey and place it breast side up on a cutting board then stuff it adding the 4 slices of toast to the stuffing, truss and slide 4 thin slices of Truffle Butter under the skin at the 2 sides of the breast then place back in roasting pan back side down and cover with aluminum foil. Roast at 12-14 minutes per lb deducting the first 1/2 hour from the time. Baste as necessary and remove foil during the last 30 minutes to allow it to brown. Remove turkey with 2 roast forks and place on cutting board allowing it to rest while the gravy is being made using the juices in the roasting pan and from the gizzard/neck/vegetable pan. Remove stuffing from turkey prior to carving. Absolutely the moistest breast meat you'll ever have. Happy Thanksgiving.......... banjo Wow! That sounds really good. I have a less elaborate plan for Thanksgiving meal. Unwrap and pop into a pre-heated oven one Boston Market and one Marie Callendar Turkey Dinner. That way, there will be leftovers. |
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Post by oldcajun123 on Oct 5, 2018 16:42:44 GMT -5
 When you catch a shoe pick, ( trash fish ) you find a cypress board, fillet him, nail him yo the board, stick in oven at 400F for an hr, take out, throw fish away, eat the board.! 
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Post by Legend Lover on Oct 6, 2018 2:02:38 GMT -5
Here's an easy recipe for tuna casserole...
1 can of cream of mushroom soup
1 can of chopped tomatoes
1 can of tuna
2 bags of long grain microwave rice
1 tsp of garlic granules
Sprinkle of salt to taste
Heat up the rice in the microwave for the time stated on the pack.
Mix all together in a casserole dish until it's uniformly mixed.
Grate some cheese on top.
Pop it in the oven at 180 Celsius for about half an hour.
Done.
This is my favourite dish of all time.
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Post by toshtego on Oct 6, 2018 2:46:28 GMT -5
Ummmmmmm.....thatās Chinese....now in English....lol In a 325-350 degree (F) oven about three hours. In the crockpot, about six. Meat should be falling off the bone. Now, the gravy formed from this can be a little greasy. There is a lot of marrow in those bones. So, degreasing is recommended. You can ladle off the fat and reserve it for something else- nice sweet lamb fat, Greek Meatloaf, for example. |
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Post by Deleted on Oct 6, 2018 2:56:21 GMT -5
Ummmmmmm.....thatās Chinese....now in English....lol In a 325-350 degree (F) oven about three hours. In the crockpot, about six. Meat should be falling off the bone. Now, the gravy formed from this can be a little greasy. There is a lot of marrow in those bones. So, degreasing is recommended. You can ladle off the fat and reserve it for something else- nice sweet lamb fat, Greek Meatloaf, for example. That my friend is darn good eating....I really enjoy lamb and will try this during the cold winter months. I just found out last night my ex here in Knightdale NC has a HUGE crockpot.....now I have to dig it out from wherever itās hiding.....yup, she hordes.....still as I remember before our divorce in ā75. I recently went through her cabinets of ā dry goods ā as she asked of me and found foods dated back from 2004..... no tobaccoās....no such luck....lol Have a great weekend and be well, Ted |
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Post by unknownpipesmoker on Oct 6, 2018 3:04:13 GMT -5
My body is too wrecked so when I am in the USA I live worse than some dogs and cats, out of cans and the microwave.
In Thailand I have the luxury of eating most meals for $2 or even less. Hot and prepared just for me, in the markets. I'm getting myself back there in short order... January! This time when I go back, I am going to document what is left of the pipe community there. Not much, maybe two shops, a few tables that pop up around the chatuchak weekend market, from time to time. Maybe I'll find more. But I'll post pictures this time.
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Post by Deleted on Oct 6, 2018 3:13:11 GMT -5
My body is too wrecked so when I am in the USA I live worse than some dogs and cats, out of cans and the microwave. In Thailand I have the luxury of eating most meals for $2 or even less. Hot and prepared just for me, in the markets. I'm getting myself back there in short order... January! This time when I go back, I am going to document what is left of the pipe community there. Not much, maybe two shops, a few tables that pop up around the chatuchak weekend market, from time to time. Maybe I'll find more. But I'll post pictures this time. Hope you enjoy yourself while living in Thailand. Hoping also too see many pictures ššš |
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Post by unknownpipesmoker on Oct 6, 2018 3:18:04 GMT -5
My body is too wrecked so when I am in the USA I live worse than some dogs and cats, out of cans and the microwave. In Thailand I have the luxury of eating most meals for $2 or even less. Hot and prepared just for me, in the markets. I'm getting myself back there in short order... January! This time when I go back, I am going to document what is left of the pipe community there. Not much, maybe two shops, a few tables that pop up around the chatuchak weekend market, from time to time. Maybe I'll find more. But I'll post pictures this time. Hope you enjoy yourself while living in Thailand. Hoping also too see many pictures ššš Thanks brother, I will have to post some of my girlfriends recipes when I get them here too. |
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Post by Deleted on Oct 6, 2018 3:21:15 GMT -5
Hope you enjoy yourself while living in Thailand. Hoping also too see many pictures ššš Thanks brother, I will have to post some of my girlfriends recipes when I get them here too. Iām sure you know many people in Thailand, still watch your back! One of the few times I used my pistol was in Thailand in ā88..... some real tough areas you need not visit!!! |
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Post by Deleted on Oct 6, 2018 7:15:24 GMT -5
What??? Okay, bake @ 350 degrees Fahrenheit for 20 to 25 minutes and your good to goššš. Guess what Iāll be making next week......thanks for the great idea Don!! You're welcome Ted. My mother used to make these. But with cheap hotdogs and American cheese. We use kosher franks and good cheese for ours. |
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Post by pepesdad1 on Oct 6, 2018 7:52:07 GMT -5
Hope you enjoy yourself while living in Thailand. Hoping also too see many pictures ššš Thanks brother, I will have to post some of my girlfriends recipes when I get them here too. Looking forward to some of your girlfriend's recipes and pictures of Thailand, too...if you would. |
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Post by Quintsrevenge on Oct 6, 2018 15:35:46 GMT -5
I do a spiced up chicken and waffles, the recipe is not for the chicken nor the waffles but the maple syrup. When making the maple syrup please add 4 table spoons of hot sauce 1 table spoon of paprika to about a cup of maple syrup. Adds another layer of depth to maple syrup on chicken and waffles. Try and let me know I love it a little Spicer so add cayenne to your liking as well.
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Post by Quintsrevenge on Oct 6, 2018 15:49:18 GMT -5
My Wife makes a delicious Naan bread pesto pizza in the toaster oven with simple store bought pesto and goats cheese. Naan bread is usually near the deli in the grocery store, deff and easy recipe on week nights easy to mix in shrimp or something special with meal on pizza . As well as home made pizza bagels. Garlic bagels , left over sauce , cheese 10 mins @ 350 done
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Post by bambooshank on Oct 6, 2018 16:17:25 GMT -5
Iāve hunted for birds many years, Pheasant, Ruffed Grouse, we call them Partridge and Woodcock, which we call Timberdoodles here in Maine. Many years were spent hunting over my friend Johnsā Yellow Lab, Holly. After I retired I got my own bird dog, I rescued a 16 month old Weimaraner named Levi. The poor guy had not the best time in the past being nearly 20 lbs underweight, had a C shaped scar on his left flank and was diagnosed with untreated Lyme Disease. I was told I didnāt have to take him on since these were not his only issues but they were big ones. I figured getting him on a steady diet of high grade food was important but starting him on medication for Lyme Disease was the first thing to get started on, the scar would heal and exercise and training on birds would follow. I found out quickly Levi loved to hunt, heād pick up Grouse and Woodcock w/o issue but Pheasant was something to watch, heād grab one wing after pawing it to be sure it had been dispatched then fold the other wing mover the first one and pick it up by the wings, my guess is he got a burr of a Pheasant across his face a few times and didnāt care for it. He was always classy to watch on point too.  Here is my favorite way of cooking Woodcock. I cook mine the way Leon Leonwood Bean did, black pepper, salt and butter in a cast iron pan, medium rare, I trim off the wings and legs and get them going then when they get close I place the breast skin down in the pan then flip it to finish. Served over Caramalized Onions is a feast for a king. banjo |
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Post by Legend Lover on Oct 6, 2018 16:21:23 GMT -5
Iāve hunted for birds many years, Pheasant, Ruffed Grouse, we call them Partridge and Woodcock, which we call Timberdoodles here in Maine. Many years were spent hunting over my friend Johnsā Yellow Lab, Holly. After I retired I got my own bird dog, I rescued a 16 month old Weimaraner named Levi. The poor guy had not the best time in the past being nearly 20 lbs underweight, had a C shaped scar on his left flank and was diagnosed with untreated Lyme Disease. I was told I didnāt have to take him on since these were not his only issues but they were big ones. I figured getting him on a steady diet of high grade food was important but starting him on medication for Lyme Disease was the first thing to get started on, the scar would heal and exercise and training on birds would follow. I found out quickly Levi loved to hunt, heād pick up Grouse and Woodcock w/o issue but Pheasant was something to watch, heād grab one wing after pawing it to be sure it had been dispatched then fold the other wing mover the first one and pick it up by the wings, my guess is he got a burr of a Pheasant across his face a few times and didnāt care for it. He was always classy to watch on point too. Here is my favorite way of cooking Woodcock. I cook mine the way Leon Leonwood Bean did, black pepper, salt and butter in a cast iron pan, medium rare, I trim off the wings and legs and get them going then when they get close I place the breast skin down in the pan then flip it to finish. Served over Caramalized Onions is a feast for a king. banjo That's an impressive dog. Mine would just sit there and look at me as if to say, 'go get it yourself!' |
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Post by bambooshank on Oct 6, 2018 16:27:58 GMT -5
Apple-Cranberry Pie: 8 cups of apples sliced (I like Macoun and Northern Spy) 2 handfuls of fresh cranberries (about 2 cups) 1/3 cup of King Arthur white whole wheat flour 3/4 cup sugar heaping teaspoon ground cinnamon juice of half a lemon 6 pats of unsalted butter 1 teaspoon milk several teaspoons of sugar make your favorite 2 crust recipe for a 9 or 10" pie, place apples, cranberries, sugar, flour and cinnamon in a container that has a cover and shake until mixed, pour into pie crust, squeeze lemon over the top then place 6 pats of butter on top, cover with second crust and using fingers rub milk over crust then sprinkle with sugar then slit crust. Cover edge of pie with tin foil and bake at 425 for 50 minutes then remove foil and continue to bake until golden brown and juice bubbles through slits......... banjo  |
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Post by unknownpipesmoker on Oct 6, 2018 16:35:16 GMT -5
Thanks brother, I will have to post some of my girlfriends recipes when I get them here too. Iām sure you know many people in Thailand, still watch your back! One of the few times I used my pistol was in Thailand in ā88..... some real tough areas you need not visit!!! I've been just about everywhere in Thailand. The only problems I've ever had in SE asia where my actual safety was in question was in Cambodia. I haven't touched Myanmar but I've heard stories about over there too. I almost always have Thai friends with me wherever I go, which I guess helps me out in some ways. For me, though, especially these days, I tend to hang around my condos in Bangkok and Rayong. There's really no reason to venture far outside of where I live to get what I need. When I feel VERY adventurous I always have the help of friends and acquaintances who have some serious vehicles. I'm not as mobile as I used to be. |
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Post by pepesdad1 on Oct 6, 2018 17:44:10 GMT -5
Apple-Cranberry Pie: 8 cups of apples sliced (I like Macoun and Northern Spy) 2 handfuls of fresh cranberries (about 2 cups) 1/3 cup of King Arthur white whole wheat flour 3/4 cup sugar heaping teaspoon ground cinnamon juice of half a lemon 6 pats of unsalted butter 1 teaspoon milk several teaspoons of sugar make your favorite 2 crust recipe for a 9 or 10" pie, place apples, cranberries, sugar, flour and cinnamon in a container that has a cover and shake until mixed, pour into pie crust, squeeze lemon over the top then place 6 pats of butter on top, cover with second crust and using fingers rub milk over crust then sprinkle with sugar then slit crust. Cover edge of pie with tin foil and bake at 425 for 50 minutes then remove foil and continue to bake until golden brown and juice bubbles through slits......... banjo Thanks, Bamboo...looks like a great dessert. Those folks who have seen pictures of Levi miss him almost as much as you do...vicariously, but still. He was a great friend. |
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Post by toshtego on Oct 8, 2018 16:39:58 GMT -5
Now that Fall has arrived and it is cooler, thought turn to a hearty soup. If you lived anywhere in the San Francisco area you could stock up on "Riviera S.F. Style Minnestrone". This thick goulash like soup was a staple for many. Sadly, it has not been available for some years now. So, as a public service, I located a close facsimile recipe. This Minnestrone is not made with tomatoes. It has a bean and vegetable base and is meaty. Great with sourdough bread and a nice-a wine from Napa or Sonoma. Preferably Carlo Rossi Chianti from a jug. Nothing fancy.
Here it is:
Note from author:
Almost 20 years ago, I decided to craft my own take on this āSan Franciscoā soup. With can label in hand, I took apart the ingredients ā thumbed thru a few cookbooks ā and came up with a decent substitute.
Interesting to note, the ingredients on the 1990 label were a bit different than whatās been available recently. Less . . . āartificial flavoring.ā
My own version is not quite a clone. The result is a similar dish, a bit more chunky and just as hearty.
Ingredients:
2 1/2 pounds pork chops or Farmer's Ribs
3 or 4 boneless chicken thighs
2 strips good bacon
Sliced garlic cloves
4 or 5 chopped carrots
Olive oil
A chopped onion
Some chopped leeks
Some chopped shallots
Few handfuls of chopped swiss chard
Few handfuls of spring salad mix
Some shredded cabbage
Fresh parsley
Fresh basil
Fresh rosemary
3 15 oz. cans pink (or pinto) beans, drained
Half a package of dried lentils
1 bay leaf
A few teaspoons of a good, dry Italian seasoning mix
2 cans chicken broth
1 can beef broth
Water
A good dry pasta (shells or other)
Juice of 1/2 lemon
Sugar, salt, black pepper to taste
Procdure:
Put the meats, garlic and carrots in a roasting pan ā drizzle with olive oil ā and throw in the broiler until browned.
Chop the meats ā remove the bones from the pork chops ā and add the roasted ingredients to a large soup pot. Tie the roasted pork bones together and also place in the pot.
Add the rest of the fresh ingredients, plus the beans, lentils, bay leaf, seasoning and chicken/beef broth. Cover all with water and simmer for around 90 minutes.
Separately, boil the pasta in a pot of salted water per package directions, but slightly undercook. Drain and set aside.
After 90 minutes, remove and discard the pork bones and bay leaf from the soup. Transfer about a third (or half) of the soup to a food processor and blend. Add the thick mix back to the pot, add the lemon juice, sugar, salt (it may need a lot) and black pepper to taste. Simmer a bit more, stir in the cooked pasta and enjoy.
Variants: Try adding Italian sausage, chopped hard boiled eggs, some peppers or different types of beans.
Serving suggestion: Cover the final soup with mozzarella and broil in oven
If you want that tomato dimension, and who does not, add some tomato paste mixed with red wine.
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Post by beardedmi on Oct 8, 2018 18:10:17 GMT -5
6 pack Beer battered cod.
1.5 lbs cod fillet thawed and patted dry
2 cups all purpose flour (seperated)
6-12 oz beers your going to taste it a pilsner works great for the batter (separated)
1/2 tsp salt
1/4 tsp pepper
1/4 garlic powder
Favorite cooking oil around 1/2 gallon
In a dutch oven start heating oil.
Drink a beer. Pour another beer into a mid size mixing bowl. Sift 1.5 cups flour into beer, mix until just combined, add spices and mix until relatively smooth. Drink a beer.
Season both sides of fish with salt and pepper. Drink another beer. Put remaining flour on plate or low bowl. When oil is 375 start by dipping fish into batter and then dredging in flour. Run in batches of 3 to 4. When batter is a shade lighter than your favorite breading remove and place on rack over a tray to catch any oil. Usually about 5 mins. Drink a beer. Let cool or eat scalding hot and breathe the flames of enjoyment. Drink another beer.
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desolbones
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Favorite Pipe: Briar, Clay,Cob, Meer, Metal and Morta.
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Post by desolbones on Oct 9, 2018 5:02:30 GMT -5
From Slap Ya Mama (brand of Cajun seasoning)
Wilda Marie's Lazy Potatoes
4 cups of diced potatoes
1 cup of chopped bell pepper
1 cup of chopped onion
1/2 cup of chopped onion tops (optional)
1 10oz can of cream of mushroom soup
3/4 cup of water
1 to 2 cups of diced smoked sausage
1/2 to 1 Tbsp of Slap Ya Mama
Mix ingredients in a 3 qt casserole dish, cover and bake in 425 degree oven for 45 min, stir occasionally.
Remove cover and bake for another 15 min
I've added chicken, shrimp or mudbugs to the sausage to good effect, a stalk of fine chopped celery won't hurt it either.
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Yes it does indeed Don 
When you catch a shoe pick, ( trash fish ) you find a cypress board, fillet him, nail him yo the board, stick in oven at 400F for an hr, take out, throw fish away, eat the board.! 
