Old 22nd March 2012, 10:32   #1081
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I like to drizzle a little ketchup on bacon covered meat. Write your name, draw a funny face or just makes some stripes of ketchup. Bacon gets really tasty when it's been baked with a little ketchup on it. Kinda tastes sweet.

Especially good for meat loaf.
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Old 25th March 2012, 01:51   #1082
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Meat lovers pizza with extra triple sausage and chicken with coffee:

Sorry 'bout the image quality, had to take it with my laptop's webcam as I don't have bluetooth on my laptop to grab the image from my cell-phone with.
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Old 25th March 2012, 04:04   #1083
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Some good eatin' right there!

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Old 25th March 2012, 23:34   #1084
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Well, not tonight. But two nights ago: Alligator tail.

Tastes like chicken, but not quite. I would highly recommend it.
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Old 26th March 2012, 10:20   #1085
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Old 27th March 2012, 01:39   #1086
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That's something I always wanted to try. It just looks like something I'd like.

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Old 27th March 2012, 03:54   #1087
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There was a group of four of us that went out to dinner one of the nights we were in Jacksonville when my wife and I went to look for a place to live. We all figured we needed to try it; and so we did.

It's really quite good. I would highly recommend it if available and from a quality location (re: near croc country as opposes to MI or OH).

That was an appetizer. For dinner I had shrimp and cheesy grits. Mas fina. Leave it to the south ...

Officially move down in June
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Old 7th April 2012, 07:34   #1088
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I figured I'd make myself a few dinners:

3 lb cheese filled tortelini
2 lbs BBQ'ed italian sausage chopped.
1/2 gallon Ragu Sauce.
6 Fresh Roma Tomatoes.
Oregano
Garlic
A little more salt.

And a little Parmesan on top.....
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Old 8th April 2012, 00:07   #1089
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fc*uk special. Inspired by Gordon Ramsay with a significant Mexican flair. Mexican cuisine really has unique flavor combinations down pat; and Mexicans are truly not afraid to screw with (spicy) heat, which I wub... True Mexican cooking is a labor of love as one can not rush time, but this one is actually quite simple (re: fast).

Trying to get ready for the move to Florida. Seafood is cheaper than meat (for once).

Quote:
The Stuff

Scallops
12 scallops, shelled and cleaned
1/2 teaspoon ancho chile powder
quantum sufficit olive oil

Salsa
14 ounces fresh chucked corn
2 serrano chiles, minced
1 red onion, minced
2 scallions, finely sliced
1 tablespoon olive oil
juice from 2 limes
dash of light soy sauce
quantum sufficit black pepper

What to do with The Stuff
For the salsa, combine all ingredients in a pan and stir over medium heat for 2 minutes. Corn and onion should be grilled prior.

Halve the scallops into two disks. Mix the ancho chile powder with 1 teaspoon of salt and sprinkle over the scallops. Heat a large skillet over high heat and add olive oil. Pan fry the scallops for 1 minute until golden brown at the edges, turning them in the same order you put them in the skillet to ensure the cook evenly; don't over cook.

Spoon the salsa onto plates and arrange the scallops on top.
Now we all know to cook scallops properly they need to be placed around the outer edge of the pan, with the center of the pan being a vast wasteland ....
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Old 9th April 2012, 11:30   #1090
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That sounds good, but I think I'd rather do that with prawns. If I get some good scallops, I just BBQ em'. The flavor is so mild that anything more than a little spice and butter.... I dunno... I think it's just kind of a waste...

Shrimp is a lot stronger tasting, so you can even get away with stuff like Camarones ala Diabla. It's one of my favorite things.

The recipe up there would probably be really good with grilled Talapia.... serve it with some black beans...

.... Gordon Ramsey evidently patronizes the taco truck ......

I miss our taco truck. The city decided the taco truck guy couldn't do business in the city any more. I think they expected him to go away, but he made enough money to buy the lot he usually parked his taco truck on and build a restaurant.

Which sucks.... because now it's half as good... and twice as expensive....
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Old 9th April 2012, 12:46   #1091
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Quote:
Originally Posted by rockouthippie View Post
That sounds good, but I think I'd rather do that with prawns. If I get some good scallops, I just BBQ em'. The flavor is so mild that anything more than a little spice and butter.... I dunno... I think it's just kind of a waste...
Good scallops mild? I put hot sauce on mine and still get that sweet scallop nectar taste that I love... You sure you get good scallops?

EDIT/ As for me, it's oyster time.

I cooked them easy, on the fire. Just threw them in, no BBQ, open them up throw in real butter and garlic, let em cool off. Eat.

Once I was done with that, had a simple salad....

http://www.fannybayoysters.com/ < I get my oysters from here... I live 5 mins away from this place. Sure wish they would hire me already.

EDIT// Just read the wiki article on this here place I live... I never knew the population was only 815... Seems to be larger than that.

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Old 9th April 2012, 12:56   #1092
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Quote:
Originally Posted by rockouthippie View Post
... because now it's half as good... and twice as expensive....
It's the American way RoH.

Most of today's economics is based on creaming a bit off the top of other people's efforts. Not so easy if you don't control the rules and regulations.

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Old 9th April 2012, 18:59   #1093
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Being close to 50, I sort of feel that way. It seems like if you ever come up with a good gig, somebody comes along with their hand out.

"The days of flying off in a private jet to Vegas are over" (unless you are me) - Barack Obama
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Old 15th April 2012, 22:25   #1094
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Kraft Mac N' Cheese, because I was lazy.

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Old 19th April 2012, 08:54   #1095
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http://notyourmommascookie.com/2012/...candied-bacon/

Didn't eat but will try! Maybe in a weave...

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Old 20th April 2012, 18:25   #1096
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That sounds killer, but only if I wasn't having pancakes. Maple syrup "accidentally" gets on the bacon. That's pretty perfect.
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Old 20th April 2012, 22:14   #1097
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Let's take that idea and ... make it a wee bit more healthy.
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Old 20th April 2012, 22:50   #1098
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^Rabbit food

Time to get out the Julia Childs cookbook and make up some butter glazed lard... mmmm....
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Old 21st April 2012, 01:49   #1099
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lol, roh!

Hey rabbit food or not, as long as I get my cadbury creme egg ...
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Old 21st April 2012, 02:00   #1100
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Rabbit food? How about: Rabbit is the food, with the salad on the side as a great compliment, with the bacon of course.

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Old 22nd April 2012, 16:23   #1101
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IT'S COMING RIGHT FOR US! Rabbit is really good. I like to get out a paint brush and paint the rabbit w/mustard while slow BBQ. That's good for pork roast too.

I had breakfast for dinner last night. 4 bacon 4 eggs and a couple english muffins.
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Old 26th April 2012, 20:05   #1102
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WTF
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Old 26th April 2012, 21:23   #1103
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Quote:
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WTF
There are no words...


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Old 28th April 2012, 17:51   #1104
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i wanna eat some spicy chicken and pizza because i m sudden come from
Bus Transportationthere i am working for drive any kind of buses.
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Old 28th April 2012, 20:40   #1105
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I'm really in the mood for a plate tonight, but I'm not sure I want a 4,000 (literally) calorie meal.

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Old 30th April 2012, 23:09   #1106
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video...

WTF
Buy yours here.
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Old 30th April 2012, 23:16   #1107
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I took a London Broil and traverse cut it, flattened it out with a tenderizing hammer so it's a 1/2 thick. I rolled it up with slices of provolone and spinach and smeared with minced garlic. So you come out with a London Broil roll with cheese and spinach inside.... I needs to get tied up so it doesn't fall apart. Look up how to tie stuff in a cookbook so that when you cut it, it stays tied.

Then you cut the roll in 2" pieces.

A little salt, fresh ground pepper and it's ready for the BBQ. And man. Is this hella good! Gonna serve these with steak fries and coleslaw. If you have some, a very little bit of blue cheese melted on top is good too.
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Old 5th May 2012, 23:01   #1108
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Cinco de Mayo!

Quote:
The Stuff

40 dried guajillo chiles
20 dried ancho chiles
20 dried pasilla nergo chiles
2.5 cups fresh squeezed orange juice
grated zest of one orange
1/3 cup packed dark brown sugar
9 cloves garlic, minced
1.5 tbl cumin seed, toasted, and ground
1.5 tbl oregano
3/4 tbl salt
1 tbl black pepper
1.5 tbl distilled vinegar
1 tbl fresh lime juice.
6 ounce cola
8 ounce Mexican beer
4 pound pork shoulder, cut in 1/2 inch cubes
vegetable oil
white corn tortillas
1 pineappel, cored, diced, and caramelized

What to do with The Stuff:

1. Steam chiles using minimal water for a half hour, or until soft. Place chiles in steaming water for 10 minutes. Stem and de-seed chiles. Puree the chiles in a blender until smooth. Use some of the steaming water if needed. Do not use if steaming water tastes bitter.

2. Simmer orange juice until volume is reduced in half.

3. In a large bowl add orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well. Add the pork, cover, and marinate in a refrigerator over night.

4. When ready to cook, remove the pork form the marinade and drain well. In a heavy, large skillet heat some oil over medium-high heat. Sauté until the pork is cooked through, about 7 minutes. Remove from heat and serve.

5. To serve, lay tortillas side by side, open face and overlapping on a platter. Divide pork equally between the tortillas and top with pineapple.

6. Grab, fold, eat.
Nom, Nom, Nom!!! Stop when the taco is gone; you don't want to lose a hand or an arm.
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Old 6th May 2012, 09:24   #1109
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That needs Cuban slaw on the side:


1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon granulated sugar
1/2 jicama, grated on large holes of box grater
1/2 small red onion, grated on large holes of box grater
1/4 head red cabbage, grated on large holes of box grater
1 large carrot, grated on large holes of box grater
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper

Needs to sit 2 hours+

Use dutch cabbage if you can find any.

To explain. I don't know about where you are, but we get this stuff at the open air markets.... Dutch cabbage. It's white and pretty close to the size of a basketball. You usually don't find it in the grocery because most of it gets made into sauerkraut.

It is not what you'd want for corn beef and cabbage. But it makes nice crunchy slaw and sauerkraut.

Making sauerkraut without it sucks. grocery store stuff is too limp... It makes better than average coleslaw too.

I make my own sauerkraut too. All that needs is cabbage, canning salt, a heavy plate, a plastic bucket and a plastic bag. And time.

I even have my grandpa's old slaw cutter. It's just a knife blade in a wood slider box. Still works after 80 years.

But it's been a little harder to find this dutch cabbage lately. I didn't find any last year and so no worthwhile sauerkraut....
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Old 11th May 2012, 22:18   #1110
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Well, I missed that the first time around ROH ... but I hit that up for the leftover tacos. Good catch! The Cuban slaw married exceptionally well with the tacos
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Old 12th May 2012, 05:56   #1111
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Killer huh

Tonite... went to Portland and had Brazil grill. The salad bar kinda sucks, but they'll bring you roasted meat (a good B+) on a sword until you say when.

http://goo.gl/17SST

As usual, they packed the customers in like sardines.

I only go here when I feel like eating a giant pile of roasted meat. It's really the only good thing about the place. It's noisy. The salad bar kinda sucks. It's too crowded. But you'll get full of meat... that's for sure. In a room packed with fellow carnivores, gluttony is evident. Maybe it's good the place is the way it is.

I mean... I didn't go there for the atmosphere or the salad bar.

It would be a good place to break up with a vegan

I think I had enough meat for a week.
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Old 25th May 2012, 23:17   #1112
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Quote:
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It would be a good place to break up with a vegan
Definitely one of the best lines of the year. Still laughing out loud.

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Old 26th May 2012, 12:37   #1113
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Burrito
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Old 23rd June 2012, 17:31   #1114
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Carbonara and a slice of chocolate cake.
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Old 23rd June 2012, 20:23   #1115
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I'm having dinner with some friends. I decided to figure out an appetizer with some Ahi that I got which looked really good:

http://www.yummly.com/recipe/Tuna-an...icurious-52875

I just used Romanoff orange caviar. Uh... you don't use a whole can of wasabi paste. I just put in a tablespoon of wasabi powder.

I'm sure someone will not care for this, but I think it's killer. I also didn't mix the caviar into the mess. I put about a half teaspoon on top of each wonton. The flavor of the cucumber, tuna and caviar is killer.

Needs a martini. Covered that too.

I'd usually be careful of raw fish, but this looked good enough, I'll trust it. Hasn't killed me yet. My sense of smell seems to keep me out of trouble.

I was thinking it might be good with smoked salmon instead of ahi too.
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Old 29th September 2012, 22:11   #1116
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Searching for a recipe for an office party this week, I found the following:



Quote:
Double Chocolate, Double Guinness
Bundt Cake
Ingredients
2 cups flour
2 cups Guinness (or any really dark beer)
2 tsp baking soda
1 cup cocoa powder (Scharffen Berger unsweetened cococa powder)
1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract
2 ounces bittersweet chocolate, melted (Scharffen Berger Bittersweet Dark Chocolate Baking
Chunks)
1/2 cup butter (use earth balance for a dairy free substitute)
1/2 cup guinness
1/2 cup cocoa powder (Scharffen Berger unsweetened cococa powder)
2 cups powdered sugar
1-3 tbsp milk (use almond or soy for a dairy free substitute)
Instructions
Preheat oven to 350 degrees. Generoulsy grease a 12 cup bundt pan.
In a bowl sift the flour, baking soda, cocoa powder, salt and sugars. Make a well in the center, pour in the
beer, oil and vanilla. Whisk until there are no lumps. Pour into the greased bundt pan.
Bake for 50-60 minutes, until a fork inserted cones out clean. Cool in the pan for about 15 minutes, the
invert onto a wire rack.
Prepare the frosting while the cake is cooling.
In a food processor add all of the ingredients and mix until it’s a consistency you want. the more milk you
add, the thinner it will be. Start by not adding any milk, and slowly add it, 1 tbsp at a time if you want a
thinner frosting.
Spread frosting on the cake once it’s completely cooled.
Top with sprinkles, because it’s fun, and you can.
Source: http://www.fatgirltrappedinaskinnybo...ss-bundt-cake/

I usually cook an entree for these things, but I thought I'd try dessert this time around. Looks interesting!

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Old 29th September 2012, 23:38   #1117
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I have a cold, so I'm making some Tom Yum. It's good for a cold. It's good anyway. I make it nice and hot. I've had a Mexican girlfriend who is used to peppers and she told me it was too hot. Did I mention this stuff is hot? Not for the meek. If you can find some at your Asian market.... Nam Prik Pao Chili Sauce... that's the bomb. Tom Yum should make you sweat.

http://thaifood.about.com/od/oodleso...yumnoodles.htm
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Old 21st October 2012, 13:44   #1118
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Bought some Camembert cheese a couple of days ago and left it on the side to ripen a little. Woke up this morning and it had perfumed the whole flat

One of my favourite lunches, fresh white bread, ripe Camambert, a few dessert grapes and a nice pot of coffee.

UJ
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Old 21st October 2012, 14:54   #1119
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Chili, yet again. The frozen one (bottom middle) is from the last batch, and I didn't want to run out so I made a new batch before running out. The yield of the new batch was around 2.5 US gallons (~ 9.5 liters). I like having these in the freezer so that if I ever need a lunch without having to prep much I can just bring one of these to work with some cheese and crackers. Also, when pulled out of the freezer, they self-refrigerate as late as dinner time if you're going somewhere without a refrigerator. This batch isn't as painfully hot. I used fresh jalapenos, cayenne powder, Frank's sauce, and some Serrano peppers for heat. Also 4 colors of bell peppers too, but those aren't hot. I didn't use Habenero or red chili peppers, nor did I use crushed red pepper spice. I used a boatload of chili powder and other spices but those don't really heat it up much.

Full list:
3 pounds hand-ground turkey (I used an antique meat grinder to get rid of a lot of turkey)
No ground beef this time - too much turkey to get rid of, so I used it.
a big onion, diced
half-pound of diced carrots
5 types of beans - red, black, kidney, pinto, and chili (9 cans total)
4 heaping tablespoons chili powder and 3 packs of McCormic chili seasoning
2 really big plastic containers of pasta sauce (usually tomato sauce, juice, or paste is better, but I have too much pasta sauce laying around, so I used it).
Most of the spices from the cabinet, including lots of the cayenne
4 different colored bell peppers
Serrano chili peppers
Jalapeno chili peppers
Frank's hot sauce and a few other things I saw sitting in the refrigerator
I forget what else.


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Old 21st October 2012, 15:34   #1120
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You must have a ring piece made of steel Ted

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