Old 12th May 2011, 21:01   #801
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I've had RMO's. I thought they were ok. Nothing to write home about. I'd rather have chicken gizzards. One of the local taverns here makes them. As long as the fry grease is fresh, pretty tasty.

RMO's are perfectly good food. I think it's sort of silly to get squeamish. Sort of reminds me of gizzards. I mean hell... you could probably batter boot leather and deep dry it...

I don't eat a lot of deep fried stuff, but sometimes I think I want the fat.
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Old 12th May 2011, 22:30   #802
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I just made Blue Cheeseburgers with a side of mixed veggies and a salad.
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Old 12th May 2011, 23:40   #803
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^

Hey! You stole my idea for tomorrow.

Oh. Excuse me. Today? Me?

2 x Sam Adams Boston Lager.
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Old 12th May 2011, 23:43   #804
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Quote:
Originally Posted by rockouthippie View Post
chicken gizzards... As long as the fry grease is fresh, pretty tasty. I mean hell... you could probably batter boot leather and deep fry it...
I have had deep fried gizzards, but all I really tasted was the batter, and because of that they didn't really taste bad. I have to admit, I don't have the balls to try the "RMOs".

...sorry about the pun, couldn't resist

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Old 12th May 2011, 23:57   #805
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^

Hey! You stole my idea for tomorrow.

Oh. Excuse me. Today? Me?

2 x Sam Adams Boston Lager.
Teh Fun-neh...I ain't going near a stove tomorrow.
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Old 13th May 2011, 00:52   #806
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The audacity!
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Old 13th May 2011, 06:45   #807
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I am a major curry fan. My favorite is prawns on rice. Make your own. Cumin, coriander, tumeric, ginger, cardamom, fenugreek garlic (regular garlic will work) and cayenne in a mortar and pestle. This will allow you to adjust for the savory or spicy taste that you wanted.

The spice "nummy" is the amount of ginger and cayenne pepper. Cayenne is the heat, ginger is an amplifier.
We're using a pre-mix, McCormicks. It's easier for jaz to use when it's his turn to cook.
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Old 13th May 2011, 15:13   #808
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on the menu today

italian food, don't yet know what
the wife tells me it's a surprise we haven't had before.

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Old 13th May 2011, 20:21   #809
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I don't have the balls to try the "RMOs".
I had them deep fried.... battered, like gizzards. I guess Canadians serve them up with some PBG (packaged brown gravy) after pounding them flat. It is a little weird that usually the RMO's come from cattle castration. The animals go about their less merry way afterwards.

The closest thing that I could think of that tastes like RMO's is veal... sorta.. It's not a strong flavor like liver. Same with "lamb fries".

The cowboy joke is to not tell "city slickers" what they are eating until they had half a dozen. Usually, people like RMO's until they know what it is.

As far as gizzards go, you want them in your chicken soup stock. Your dog will love you afterward.

It is a little weird that we would have these sort of reservations. Our ancestors considered wasting food almost a crime. I figured out that if any significant number of people think something is good to eat, I'll probably like it.

Some of the Mexican food we get around here is weird by American standards. I like menudo, which is made with tripe and beef stomachs. Beef brains (sesos) is pretty tasty in a taco or quesadillas. I like beef tongue in aspic or sliced thin for lunch meat. When I was a kid, tongue used to be almost free. Somebody must think it's good. The last time I saw a tongue it was $13 a pound. I like heart boiled and sliced thin for lunch meat. Of course, liver and onions is good. If you like tamales, often the meat came from a boiled pig head.

Waste not, want not. I'm glad I don't really suffer from food prejudice. I would have missed some good stuff.

Quote:
We're using a pre-mix, McCormicks. It's easier for jaz to use when it's his turn to cook.
This is close to the way I make a curry.

http://www.cooks.com/rec/view/0,1655...252199,00.html

It might take 5 extra minutes. It's not hard to make a good curry. If you can find fresh tamarinds (Mexican market), mince a couple tablespoons of that up. That makes it Massaman curry. If you wanted to use beef, that's the ticket.

Last edited by rockouthippie; 13th May 2011 at 21:32.
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Old 14th May 2011, 00:26   #810
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We're in Australia now, very few Mexican markets around

But, I'll have to keep that recipe in mind.
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Old 14th May 2011, 01:48   #811
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Quote:
Originally Posted by rockouthippie View Post
The cowboy joke is to not tell "city slickers" what they are eating until they had half a dozen. Usually, people like RMO's until they know what it is.
A bunch of people at a staff party tried that with me [when I lived in SD], but I just wouldn't try until I knew what it was, and luckily someone squealed before I made an attempt. I don't mind experimenting with some stuff, but I would say my food experimentation is pretty conservative compared to some.

I'm also not afraid to admit that sometimes I go with pre-mix spices. I would add to that pre-mix sauces. Some companies just make good stuff to add to food, and it can save time.

I do a lot with Mae Ploy, my secret weapon of choice for cooking for friends. On labels and reviews, it is recommend it for things like Asian and seafood, but I think it's as good or better with common steak, pork, and chicken. Anything you would fry up quick in a pan suddenly tastes uniquely and surprisingly delicious with that stuff. This is one of those rare times when taking "an extra step" really does make a world of difference. Usually it takes many steps to make something decent into extraordinary, but Mae Ploy is a one-step add-on that will surprise you.

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Old 14th May 2011, 02:25   #812
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One thing I like is McCormicks Montreal Steak seasoning. Hard to beat on BBQ beef.

http://www.amazon.com/McCormick-MCC-.../dp/B0009P68KM
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Old 14th May 2011, 18:03   #813
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Well yeah, when you barbecue or entertain, you have a pair of choices:

1.) spend all your time with food prep and almost no time with socialization
2.) find a few cheats that allow you to socialize and still serve a good meal without too much time spent on food prep

I'll admit, I try to choose option 2 most of the time, unless I do a lot of prepping before the event starts.

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Old 14th May 2011, 19:23   #814
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Eggs, Sausage, Pancakes and potatos. Breakfest for dinner ftw
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Old 17th May 2011, 12:47   #815
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I'll be pre-making a bunch of chicken pocket type thingies tomorrow, mainly for jaz to heat up when it's his turn to cook

Get some chicken, cut up in small pieces, then season with anything by McCormicks - cook in olive oil. Let cool completely, then mix it with your choice of cheese/s and wrap up in a puff pastry. I'll experiment and try adding a bit of sour cream and cheese bake seasoning ( something like this: http://www.satooz.com/products/KNORR...%26-HERB-.html ) and then individually freeze the pockets.

Hopefully they won't taste like ass when it comes time to bake them.
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Old 17th May 2011, 22:10   #816
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Homemade clam and shrimp sauce and put over a Rotoni Pasta with very, very good grated parmegano cheese.
*burp*
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Old 17th May 2011, 22:11   #817
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Excuse you
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Old 17th May 2011, 23:25   #818
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Old 17th May 2011, 23:50   #819
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^ Sorry, shy... T*U*M*S* anyone?
I make ya' some, fcuk(enough for you and the mrs)
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Old 18th May 2011, 04:15   #820
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Looks like it's not a pizza, it's not lasagna nor pasta. It's BLACK VEGETABLE DISH!
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Old 22nd May 2011, 21:54   #821
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Yellowfin tuna burger with a ginger-mustard glaze and grilled black bean salad. Yum!

never cut yellowfin until it looked like hamburger meat before. This was a risk while I was making it that had me a little nervous, but the reward was great!

So, like finding high quality sushi/sashimi grade fish in Toronto is about as hard as finding a McDonald's is in the states. I've got a feeling this will become a staple fast. It's easy, fast, and exceptionally healthy.
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Old 25th May 2011, 01:00   #822
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^I love Yellowfin, but I've never made "Tuna Burgers". I may now
I made Chicken Stew.
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Old 25th May 2011, 18:44   #823
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When I get home, I'll post the recipe for you. Very very good.
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Old 25th May 2011, 21:30   #824
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Thanks! I'd like that.
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Old 26th May 2011, 00:01   #825
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I had some pretzels with nacho cheese, I'm about to open a beer, and I'm cooking some Chicken Helper.

Not exactly cuisine, because I'm really tired today.

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Old 26th May 2011, 04:08   #826
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Quote:
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Well yeah, when you barbecue or entertain, you have a pair of choices:

1.) spend all your time with food prep and almost no time with socialization
2.) find a few cheats that allow you to socialize and still serve a good meal without too much time spent on food prep
depending on the party - and consequently who is throwing it (you vs spouse) - option #1 could quite possibly kill two birds with one stone.

last night it was some fairly interesting bachelor chow my roomy cooked up with some canned clam chowder, a LOT of pepper and a bit of rice.

i've had peppery chowder before and it was pretty good, it was also the canned type, one thing for sure the pepper laden and more traditional clam chowders both have some bit of merit and tastyness to them.

I hate everyone, so you don't have to.
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Old 28th May 2011, 22:39   #827
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Thanks! I'd like that.
Yeah. Obviously I've not gotten around to that. I will when I get back next time (gunna be a week+).

I just had a small plate of nachos and about 5 mojitos made with REAL rum (you know, that crap from Cuba that the US insists on banning).

Mexico is hott. I'm not made for this type of heat.

My Spanish however is passable.
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Old 29th May 2011, 03:29   #828
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http://pacificonlinespirits.com/1barrelrum.aspx

Try this one. It's from Belize. It's traditional like the Cuban stuff.
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Old 30th May 2011, 20:42   #829
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doped up burgers

Take your ground beef and rip it up like you were about to make taco meat or pasta sauce. Add in whatever spices, shredded cheese, diced onions, or bacon bits you have on hand (or anything else you think might work for this). After all that you can finally make your burger patties and cook them whatever way you planned on cooking them. Put some sauce over them a little before they're done to cook it in. If you have time or energy, butter-grille the buns. They hold more firmly that way and taste better.

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Old 30th May 2011, 21:32   #830
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When I get home I'll try like hell to get some of that ordered roh. Michigan can be a bit of a bear to get outside liquor in that's not controlled by the state board, but I've found ways around that before
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Old 9th June 2011, 01:39   #831
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ordered the stuff ROH recommended. I have found that 10 cane rum is close pass for what I call the good cuban stuff. However, I think that is solely due to it's slight vanilla taste on the palate. Am anxious to give this stuff a shot.

And, as promised. The recipe for the yellowfin tuna burgers. This is so good I guarantee you will eat your arm, or you can have your money back!

Wow. Attachments are br0ked. Let's try ...



Well, the box/thumbnail may be black, but the file is actually there. WTF?
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Old 9th June 2011, 05:09   #832
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Dominos pizza. On the box, they asked? Did we get the chicken right? In a word no. It still sucks. They have cleaned up their act on the pizza a lot. The chicken still needs help.
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Old 9th June 2011, 08:48   #833
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ordered the stuff ROH recommended. I have found that 10 cane rum is close pass for what I call the good cuban stuff. However, I think that is solely due to it's slight vanilla taste on the palate. Am anxious to give this stuff a shot.

And, as promised. The recipe for the yellowfin tuna burgers. This is so good I guarantee you will eat your arm, or you can have your money back!

Wow. Attachments are br0ked. Let's try ...



Well, the box/thumbnail may be black, but the file is actually there. WTF?

Thanks!!! I emailed it to myself cuz i couldn't save it in word.
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Old 11th June 2011, 18:57   #834
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This is what I like to call Cuban Pork. I've fought with this recipe for a long time; two summers to be exact. The last time I made it was for when my entire family came to visit on July 4th last year. I finally got it right. They ate their arms and then started eyeballing me, my wife, and my dog.

There were a few tricks. First, don't cook this by indirect heat, as suggested. Sure, it's good, but it's not memorable. What you really need to do is applewood smoke this beast. Use apple juice or apple cider for your smoking liquid instead of water too. Low and slow is the way to go with this.

Second, US limes suck. They are too sweet and not nearly tart enough. As a result, you really need to use Mexican limes for this one as those are not sweet at all. Lime quality is also partially why our mojito's in the states blow. Use what ever limes in your country are that don't taste like candy canes.

Third, marinading this overnight is not going to cut it. The closer to that two days you are, the better it's are going to be.

Finally, double that citrus sauce. The one cup that gets made is ever so slightly too little. The sauce can easily double for something else (salad, light wrap of sorts, etc).
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Old 14th June 2011, 22:00   #835
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I made Chicken Veronique!The Recipe
It's ...well...excellent!


Thanks, Ina!
^Made this.
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Old 14th June 2011, 22:07   #836
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Corned beef hash and Beans.

UJ
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Old 14th June 2011, 22:50   #837
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I liked that one Widdy and have made it several times myself.

Tonight it's a tuna burger.
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Old 15th June 2011, 10:55   #838
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I stared my marinade this morning
Shell Steaks With Parsley Rub

Ingredients
  • 2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks)
  • 4 large cloves garlic, cracked from skins
  • 5 to 6 sprigs fresh rosemary, stripped
  • 1/4 cup, a generous handful, flat-leaf parsley
  • 1 lemon, zested
  • 1 rounded tablespoon steak seasoning or salt and pepper (recommended: Montreal Seasoning for Steak by McCormick)
  • Extra-virgin olive oil , for drizzling
  • I should add that I ue a lil more of everything and I splash a tiny bit of Soy Sauce over Steaks when they are about to be fired up under broiler.
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Old 17th June 2011, 00:57   #839
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Fish, corn, and potatoes.
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Old 24th June 2011, 06:27   #840
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Beer. Then I had some beer. Then I had some Jim Beam. Now I am having some more beer. I am carefully noting that I now have an ear-splitting headache. It's a bitch to get old.
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