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Thread: Hey hey good lookin'...whatcha got cookin'?

  1. #201  
    Northern Horse Whisperer Moderator scheherazade's Avatar
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    Quote Originally Posted by Harold14370 View Post
    Quote Originally Posted by Flick Montana View Post
    The way Black Friday is creeping into Thanksgiving really peeves me off. The second everyone finishes their slice of pie, it's Christmas-this and Christmas-that. What an underappreciated holiday Thanksgiving is.
    Agreed. On the way to the relatives' house Thanksgiving day, we had the radio tuned to a station that was playing Christmas music all day. That had to go. That's just plain wrong.
    At our store, the Christmas candy was hitting the shelves a few days before Halloween. That strikes me as being distasteful as well. It really detracts from both occasions, IMO.
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  2. #202  
    has lost interest seagypsy's Avatar
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    Quote Originally Posted by scheherazade View Post
    Quote Originally Posted by seagypsy View Post
    Quote Originally Posted by scheherazade View Post
    Do you folks cook your stuffing inside the bird or in a casserole dish on the side? Inside the bird is my favorite although I have had pretty good luck cooking any excess in a casserole added about an hour before the bird is expected to be done and basting it with some of the turkey drippings.

    Always looking to learn from the experience of others.
    I only cooked stuffing in the bird one time and though it tasted great I think i got food poisoning from it. I lived alone that year and didn't have any kids, and family was too far away so I just did it for myself thankfully. Later when the interwebz got so easy to access I learned that cooking in the bird is actually pretty dangerous because it doesn't always get cooked all the way through and the raw juices of the turkey can pool in the cavity and all that stuff. So I have never attempted it since.

    But another reason is that I cook a 15 lb turkey for 14 hours sometimes, I roast it at 250 and only turn up the heat in teh last hour to finish it off and brown it. Usually it comes out very juicy and tender that way. but I can imagine cooking at a low temp even for that long, if the cavity is stuffed full the heat may not permeate it completely.
    My mother is the food safety guru of all time and always used to cook a stuffed bird but she observed a few basic rules.

    1) The bird was thoroughly washed and dried to remove any body cavity juices and surface bacteria.
    2) Stuffing was made and placed in the bird immediately prior to going in a pre-heated oven.
    3) Oven temperature was 325 degrees throughout the cooking period and turned up briefly at the end of the cooking period if the bird required browning.
    4) The bird was allowed to rest for ten minutes prior to carving during which time ALL of the stuffing was removed to a bowl.
    5) Immediately after dinner, the bird is sectioned and placed into the refrigerator.

    I have used a low temperature oven to cook prime rib roast or red meat stews, but the meat is seared before I place it in the oven.

    Sorry to hear that you had a bad experience, seagypsy, and glad that you recovered as food poisoning can be very serious.

    Food Poisoning May Have Long-Term Consequences - ABC News
    Well that could explain a lot. I spent 3 months suffering from food poisoning when I was in Pakistan. Went from a 34 inch waist to a 24 inch waist in 3 months. And since that time i have had to have stronger glasses and stronger anxiety depression medicine because I can't concentrate for crap.

    So now ya know why I'm a little bit special.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  3. #203  
    Northern Horse Whisperer Moderator scheherazade's Avatar
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    Originally posted by seagypsy

    Well that could explain a lot. I spent 3 months suffering from food poisoning when I was in Pakistan. Went from a 34 inch waist to a 24 inch waist in 3 months. And since that time i have had to have stronger glasses and stronger anxiety depression medicine because I can't concentrate for crap.

    Wow! That is shocking news. How long ago was that? How is your general metabolism and digestive system after such an assault?


    So now ya know why I'm a little bit special.
    Great tune!
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  4. #204  
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    Quote Originally Posted by scheherazade View Post
    Originally posted by seagypsy

    Well that could explain a lot. I spent 3 months suffering from food poisoning when I was in Pakistan. Went from a 34 inch waist to a 24 inch waist in 3 months. And since that time i have had to have stronger glasses and stronger anxiety depression medicine because I can't concentrate for crap.

    Wow! That is shocking news. How long ago was that? How is your general metabolism and digestive system after such an assault?


    So now ya know why I'm a little bit special.
    Great tune!
    from 2/2006 to 2/2007, my metabolism has been on strike ever since. I don't have to eat to gain weight and if i do I just fall asleep. I seem to have plateaued at a weight that doesn't cause neverfly to fear being crushed in his sleep.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  5. #205  
    Forum Professor arKane's Avatar
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    For a change of pace I wondered what kind of Christmas food was served in other countries. My second wife was Japanese so I started my search there, and the following is what I came up with.



    I recognize shrimp, but that's about it. But it does look good.


    I've tried raw before, not a big fan of it.


    Christmas sushi, a little rice, seaweed and wasabi helps, but I do like the presentation.


    Well you don't see cupcakes like this very often.


    This bowl has cooked beef in it, which means I'd give it a try.


    Not sure what these are but they are bacon wrapped so I'd give them a try.
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  6. #206  
    The Enchanter westwind's Avatar
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    Where's the steak and fried eggs, sunny side up? Sausages and mash? Cant accept your invitation to Xmas Dinner, I hate looking on when everybody else is eating.

    Is Yorshire Pudding with special gravy something you could knock up? Or I'll settle for Haddock and Chips. westwind.

    arKane. your Avatar really is horrible. ww.
    Words words words, were it better I caught your tears, and washed my face in them, and felt their sting. - westwind
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  7. #207  
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    Quote Originally Posted by arKane View Post


    Christmas sushi, a little rice, seaweed and wasabi helps, but I do like the presentation.

    I don't think that is real sushi. It looks more like candy made to look like sushi. It looks like it is all made of playdough. I'm guessing some kind of confection.

    Holy crap: that isn't candy, its plastic. notice the earring hooks throughout lol. it's funny costume jewelry lol.
    Last edited by seagypsy; November 27th, 2012 at 06:13 PM. Reason: had a holy crap moment
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  8. #208  
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    Quote Originally Posted by seagypsy View Post
    Quote Originally Posted by arKane View Post
    Christmas sushi, a little rice, seaweed and wasabi helps, but I do like the presentation.
    I don't think that is real sushi. It looks more like candy made to look like sushi. It looks like it is all made of playdough. I'm guessing some kind of confection.

    Holy crap: that isn't candy, its plastic. notice the earring hooks throughout lol. it's funny costume jewelry lol.
    A little over 30 years ago I spent 10 days in Japan. A friend of mine who worked for Standard oil was stationed over there for 18 months. Anyway just about every restaurant had pictures of the food they served on display at the entrance. Some of those restaurants actually had very realistic plastic food displays rather than just pictures. Japans a very interesting place to visit.
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  9. #209  
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    Quote Originally Posted by westwind View Post
    Where's the steak and fried eggs, sunny side up? Sausages and mash? Cant accept your invitation to Xmas Dinner, I hate looking on when everybody else is eating.

    Is Yorshire Pudding with special gravy something you could knock up? Or I'll settle for Haddock and Chips. westwind.

    arKane. your Avatar really is horrible. ww.
    I've heard that, but it's cute. By the way where's your avatar, do you need some help finding one? I have an Idea. Everybody that's posted in this topic should submit an avatar they think you would like and then you pick a winner.
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  10. #210  
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    This would be a good one for him. don't ask me why. but west wind is a marvel character.

    another suggestion:

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  11. #211  
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    Wahlmer Westwind by Enmi


    Cool looking character, the pointed ear is a nice touch.


    Try searching on "westwind avatars" for a lot of cool characters.
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  12. #212  
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    Quote Originally Posted by arKane View Post
    Wahlmer Westwind by Enmi


    Cool looking character, the pointed ear is a nice touch.
    ok now that guy is kinda sexy. got that weathered hotness goin on. lol
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  13. #213  
    Cooking Something Good MacGyver1968's Avatar
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    I have a name for raw fish: Bait.
    Fixin' shit that ain't broke.
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  14. #214  
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    Quote Originally Posted by MacGyver1968 View Post
    I have a name for raw fish: Bait.
    I've heard the japanese have paid up to 70 or $80,000 for a single large tuna. That's a bit more than I'd pay for bait.
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    No idea what y'all are on about. Sushiisfrichenawesome.
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  16. #216  
    The Enchanter westwind's Avatar
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    HOW DID YOU KNOW MY EARS WERE POINTED? westwind.
    Words words words, were it better I caught your tears, and washed my face in them, and felt their sting. - westwind
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  17. #217  
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    Quote Originally Posted by westwind View Post
    HOW DID YOU KNOW MY EARS WERE POINTED? westwind.
    It was the Vulcan accent that gave you away.
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  18. #218  
    Life-Size Nanoputian Flick Montana's Avatar
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    Quote Originally Posted by MacGyver1968 View Post
    Technically...stuffing always goes in the bird. If you cook it outside in a pan, it's called dressing. Since we normally deep fry, we cook dressing.
    Typically, I make it as actual stuffing since it contains some great aromatics. The smell of sage, onion, and apple when you bake the turkey really brings Thanksgiving to life for me.
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  19. #219  
    Cooking Something Good MacGyver1968's Avatar
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    Here's a reciepe for Westwind. I think he could handle it!



    I feel sad now. Poor guy doesn't have anyone to iron his shirt. But his plating skills are the bomb!
    Fixin' shit that ain't broke.
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  20. #220  
    Cooking Something Good MacGyver1968's Avatar
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    For tonight's dinner...I made meat loaf, cheese tray mac and cheese, and green beans.
    The meatloaf was
    1 1/2 pounds of ground beef
    1/2 of ground sausage
    1/2 cup of onions
    3/4 cup of shredded breakfast biscuits
    1/4 cup of satine crackers
    1 egg
    1/4 of shredded carrots.
    1 small piece of garlic.
    1/4 of french fried cheddar onion rings

    In a skillet, saute the onions, carrots, and garlic until tendor. Mix meat, vegies, bread crumbs, egg and everything else. Pour into a bread pan, and cook for 1 hour at 350. 10 minutes before done, add cheddar french fried onion rings left over from thanksgiving on top to brown.

    Cheese plate mac and cheese:

    Have your sister attend a function at her college where the cheese plate she brings doesn't get eaten. Take a standard boxed mac and cheese, boil pasta al-dente. Add milk and butter, and a variety of cheese from the cheese plate.

    Last edited by MacGyver1968; December 1st, 2012 at 09:12 PM.
    Fixin' shit that ain't broke.
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  21. #221  
    has lost interest seagypsy's Avatar
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    When I was a karaoke hostess, there was a customer that used to always cook fancy meals and would bring me a plate. He made this meatloaf that literally melted in your mouth. It had three kinds of meat in it he said. Beef, lamb, and pork.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  22. #222  
    The Enchanter westwind's Avatar
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    I like herbed meatloaf seagypsy. With hard boiled egg inserted somehow around and in between the meat in the round.??? This is straight cooking and eating talk seagypsy, but maybe I'm thinking of another recipe??

    Anyone help out here? westwind.
    Words words words, were it better I caught your tears, and washed my face in them, and felt their sting. - westwind
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  23. #223  
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    Quote Originally Posted by westwind View Post
    I like herbed meatloaf seagypsy. With hard boiled egg inserted somehow around and in between the meat in the round.??? This is straight cooking and eating talk seagypsy, but maybe I'm thinking of another recipe??

    Anyone help out here? westwind.
    So glad to see you are still alive. got worried when you posted about valium alcohol and nutmeg. that kind of talk always scares me.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  24. #224  
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    This poor man is recovering from a stroke MacGyver. Surely you noticed that?

    Anyway, This presentation was really bad, really really bad. westwind has a lttle more finess.

    My scrambled eggs, crisp and bouncy, sprinkled with a touch of chilli powder on top and a separate bowl of ketchup, tomato sauce, near by, what more do you want?

    If you send any more terrible presentations testing my sense of humour MacGyver you'll not be let in on my Gourmet recipe(s).
    Words words words, were it better I caught your tears, and washed my face in them, and felt their sting. - westwind
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  25. #225  
    The Enchanter westwind's Avatar
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    Scares me too seagypsy. No, my hereditory Line do not suicide. We are basically whimps.

    Having said that a rottweiller snarled at me this afternoon at a friends house. He said/ (my friend ), my dog fears you. Why is that?

    Because he knows that if he attacks me he will come to some harm.

    Don't you like dogs then? Only puppy dogs that lick me.

    So we don't suicide. We just fight to the death.

    And hope it comes quickly.
    Words words words, were it better I caught your tears, and washed my face in them, and felt their sting. - westwind
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  26. #226  
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    Quote Originally Posted by westwind View Post
    This poor man is recovering from a stroke MacGyver. Surely you noticed that?

    Anyway, This presentation was really bad, really really bad. westwind has a lttle more finess.

    My scrambled eggs, crisp and bouncy, sprinkled with a touch of chilli powder on top and a separate bowl of ketchup, tomato sauce, near by, what more do you want?

    If you send any more terrible presentations testing my sense of humour MacGyver you'll not be let in on my Gourmet recipe(s).

    I'm sorry, WW.....I was just funnin' I'd be glad to hear your gourmet recipes.

    My meatloaf was really good last night....so much so, we're having it again for Atheist Sunday Lunch...so I don't have to cook.
    Fixin' shit that ain't broke.
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  27. #227  
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    Quote Originally Posted by MacGyver1968 View Post

    My meatloaf was really good last night....so much so, we're having it again for Atheist Sunday Lunch...so I don't have to cook.
    Couple of things about your meatloaf. First I like that you don't add milk. Second, at least I don't have to add the french fried cheddar onion rings. Note: I like my onion rings without cheddar.
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  28. #228  
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    Someone..ahem...didn't read the label close enough at the store, and bought the cheddar kind instead of regular.
    Fixin' shit that ain't broke.
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  29. #229  
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    Quote Originally Posted by MacGyver1968 View Post
    Someone..ahem...didn't read the label close enough at the store, and bought the cheddar kind instead of regular.
    Someone. Whoever, they should be fired for that blunder. Maybe you'll have to do all your own shopping from now on. It's really sad when the cook can't depend on the hired help. Oops! That wouldn't be you by any chance would it?
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  30. #230  
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    Is it to late for breakfast? I'm hungry.

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  31. #231  
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    I love sushi, but here is a great marinade for fish if you want to cook it. This is for a steak like fish, like swordfish, or even better, salmon.

    1 half cup of extra virgin olive oil
    1 half cup of good quality soy sauce
    1 half cup of fresh squeezed lemon juice (or lime juice)
    6 or 8 cloves of garlic
    1 quarter cup or so of fresh ginger
    A big bunch of fresh cilantro
    Some white pepper (or black if you must)

    Put all the above ingredients in a food processor or blender.
    Process or blend.
    Spare out some of the marinade.
    Pour the rest over the fish.
    Marinate till you get too hungry to wait any more (I recommend around 4 hours)

    Cook on a charcoal grill if possible, or pan fry or bake.
    Before serving the fish, take the spared out marinade and mix in a bit of Crème fraîche for a table sauce.
    Serve with home fried potatoes. And maybe some fresh asparagus.

    The recipe is adapted from "Swordfish Tahitian" from Burhop's in Chicago. Sitton's in North Hollywood used to make my version with salmon. I don't know if they still do or not.

    Bon Appetit.
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  32. #232  
    Northern Horse Whisperer Moderator scheherazade's Avatar
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    This news for MacGyver:

    CBC News just reported that the #1 Google trend in searches, food category, was bacon.

    Guess that makes you a trend-setter.
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  33. #233  
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    asspain

    Welcome to the forum, Your ID and avatar have me still laughing and thanks for the recipe, this has been a great topic hope you enjoy it as much as I have.
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  34. #234  
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    Quote Originally Posted by arKane View Post
    asspain

    Welcome to the forum, Your ID and avatar have me still laughing and thanks for the recipe, this has been a great topic hope you enjoy it as much as I have.
    Dude, you set the all time gold standard for avatars! I notice a lot of other good ones here, BTW.
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  35. #235  
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    I live alone on the campus of Vanderbilt in Nashville. I wish I had a female to cook for me or that I could cook for myself. I eat out every meal. It gets expensive. And waitresses always expect tips!
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  36. #236  
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    Quote Originally Posted by Jim Colyer View Post
    I live alone on the campus of Vanderbilt in Nashville. I wish I had a female to cook for me or that I could cook for myself. I eat out every meal. It gets expensive. And waitresses always expect tips!
    If you think that's expensive try marrying a cook.
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  37. #237 Weird Recipes from the net 
    has lost interest seagypsy's Avatar
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    So in kidding around, wondering what a particular taboo meat would taste like, I went a wondering the net looking for recipes calling for that meat and this is what I found. The page it is on, is so disturbingly matter of fact that it gets into your head if you read too far. I suggest not reading past the first paragraph.

    Bob Arson's White Devil Dinky-Dao Mothafucka Bobbacoo Sauce
    Marinade/Baste/Dip/Bloody Leroy Mix
    Ingredients:

    1 8 oz. can tomato sauce
    1 6 oz. can tomato paste
    1 cup black coffee
    3/4 cup beer (Killian's Red preferred)
    3/4 cup fruit juice (citrus: orange/pineapple/mango type)
    2 tblsp. whiskey
    1 tblsp. lemon juice
    1 tblsp. worcestershire sauce
    1 tblsp. vinegar (red wine garlic preferred)
    3 cloves garlic. minced
    3 jalepeno peppers, minced
    1/4 large onion, minced 1/8 red, 1/8 white preferred)
    2 1/2 tsp. liquid smoke
    2 tblsp. brown sugar
    1 tblsp. molasses
    1 1/2 tblsp. crushed red pepper
    1 cube beef bouillon
    1 1/2 tsp. salt
    1 1/2 tsp ground black pepper
    1 1/2 tsp. paprika
    1 1/2 tsp. cayenne pepper
    3 dashes basil
    3 dashes oregano
    3 dashes savory
    ashes of one fine thin joint
    source


    This dipping sauce or marinade is said to be the perfect sauce for ....... long pork.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  38. #238  
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    Quote Originally Posted by seagypsy View Post
    So in kidding around, wondering what a particular taboo meat would taste like, I went a wondering the net looking for recipes calling for that meat and this is what I found. The page it is on, is so disturbingly matter of fact that it gets into your head if you read too far. I suggest not reading past the first paragraph.

    This dipping sauce or marinade is said to be the perfect sauce for ....... long pork.
    Long pork.... Where have I heard that term before?
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  39. #239  
    Cooking Something Good MacGyver1968's Avatar
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    Thank you for making me google "long pork". Now my wonderful thread has a recipe for cannibals.
    Fixin' shit that ain't broke.
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  40. #240  
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    Quote Originally Posted by MacGyver1968 View Post
    Thank you for making me google "long pork". Now my wonderful thread has a recipe for cannibals.
    ashes of one fine thin joint
    The last ingredient probably helps a lot since it has already been smoked.
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  41. #241  
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    Quote Originally Posted by MacGyver1968 View Post
    Thank you for making me google "long pork". Now my wonderful thread has a recipe for cannibals.
    Well, you gotta be politically correct these days. Can't discriminate against cannibals... they are people too. lol
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  42. #242  
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    Well...something a little more appetizing...a wonderful, fork-tender roast, with potatoes, carrots, onions, and green beans:

    Fixin' shit that ain't broke.
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  43. #243  
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    Quote Originally Posted by MacGyver1968 View Post
    Well...something a little more appetizing...a wonderful, long pork-tender roast, with potatoes, carrots, onions, and green beans:

    picture
    Looks delicious.
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  44. #244  
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    Ok...I'm not a big fan of pumkin...but my sister made some pumkin muffins today that were bad f-ing ass. I thought I'd share the recipe.











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  45. #245  
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    I know how Texans love their chili, but I have renamed this recipe to Mac's Chili.



    Smoky Beef-and-Bacon Chili

    Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili recipe a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal.

    Ingredients

    2 slices thick-cut bacon, finely chopped $
    1 large onion, finely chopped $
    1 large garlic clove, minced
    1 1/2 pounds lean ground beef $
    1 tablespoon plus 1 1/2 tsp. chili powder
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons smoked Spanish paprika (see Notes)
    1/2 teaspoon to 1 1/2 tsp. cayenne pepper
    About 1 tsp. salt
    1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
    1 can (8 oz.) tomato sauce
    1 cup beer (India Pale Ale or pilsner) $
    1 teaspoon Worcestershire $
    1 can (14.5 oz.) pinto beans, drained
    Sour cream, sliced scallions, and/or grated cheddar for topping $

    Preparation

    1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
    2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
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  46. #246  
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    For Sunday Atheist lunch we had chicken cordon blue....(out of a box) and I made hashbrown casserole.

    1 lb bag of frozen hashbrowns
    1 can of cream of chicken soup
    1/2 cup of sour cream
    1/2 chopped onion
    1/4 cup of shredded cheddar cheese
    1/4 cup of crushed corn flakes cereal

    Mix together and place in a casserole dish. Cook for 30-35 minutes at 350f. 10 minutes before it's done, top with crushed corn flakes.

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  47. #247  
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    Quote Originally Posted by MacGyver1968 View Post
    Ok...I'm not a big fan of pumkin...but my sister made some pumkin muffins today that were bad f-ing ass. I thought I'd share the recipe.











    anything with creamcheese in it is awesome
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  48. #248  
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    Food for thought.

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  49. #249  
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    Needs bacon.
    Fixin' shit that ain't broke.
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  50. #250  
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    Quote Originally Posted by MacGyver1968 View Post
    Needs bacon.
    Speaking of bacon are you going to watch the new season of

    United States of Bacon

    Chef Todd Fisher is a man on a mission traveling the country visiting the most legendary bacon joints. These places aren't just restaurants or eateries, they are bacon temples. Attention all bacon lovers, you can't miss this!
    I think it's starting this Sunday. The advertisements look really good.
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  51. #251  
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    Can anybody tell me what that is that's being sliced?

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  52. #252  
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    IT'S A SPECIAL PUMPKIN. westwind.
    Words words words, were it better I caught your tears, and washed my face in them, and felt their sting. - westwind
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  53. #253  
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    Well, I found this image of something called Mortadella Umbra MORTADELLA UMBRA



    But to me that looks more like salami than mortadella on the outside.


    I can see how you could start with a whole one of these http://www.leoncini.eu/english/morta...peroncino.html and take out a central cylinder and fill it with something fancy if you wanted to.
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  54. #254  
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    This morning for breakfast, I made the following, after looking in the fridge and deciding that one small zucchini was in need of use.

    Ingredients:

    1 small zucchini, diced small
    3 green onions, chopped

    Saute above in 1 tablespoon butter for a few minutes on medium heat.



    3 eggs
    1 tablespoon water
    Seasonings of choice (I used Mrs. Dash Original)
    Use a whisk to mix the above thoroughly.

    Once zucchini and onion has reached desired level of doneness, pour in the eggs and stir gently while they cook. If desired, add some shredded cheese and cover with a lid for 60 seconds to speed up the melting.



    Enjoy!
    Last edited by scheherazade; December 26th, 2012 at 03:20 PM.
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  55. #255  
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    I'm making one of my mom's favorite "company" dishes for tomorrow's lunch. Chicken Tetrazini. It's a fairly easy recipe..good for all you beginners.

    1 lb of chopped chicken
    spagetti cooked "al denti" (meaning fully cooked but firm)
    1 chopped onion
    1 chopped green pepper
    1/2 cup of chopped celery
    1 can of cream of mushroom or chicken soup
    1 cup milk
    1 cup of cheddar cheese (or substitute your favorite)
    bread/biscuit crumbs or crushed corn flakes

    Saute onions, celery, and green peppers in butter until they are starting to turn translucent. In a separate sauce pan...add soup, milk cheese and warm until melted together. Add everything to a casserole dish and cook for 30 minutes at 350f. Add bread or biscuit crumbs or crushed corn flakes to top 5-10 minutes before done.
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  56. #256  
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    I saw this title on the US of bacon and thought it was worth sharing. I think I would like it with ketchup best.

    Chicken-Fried Bacon


    INGREDIENTS:

    1 cup flour
    1 cup corn flour (not corn meal or corn starch)
    1 tablespoon salt
    1 tablespoon black pepper
    1 can evaporated milk
    1 pound thick cut bacon
    canola oil

    DIRECTIONS:

    Heat oil in a large, heavy pan to 375 degrees F.

    Combine the flours, salt, and pepper in a large shallow bowl or tray. Place the milk into a separate bowl.

    Coat each bacon slice with the flour mixture, then dip in the milk, then repeat with more flour. Fry in the hot oil until golden and crisp. Remove with a slotted spoon and drain on paper towels.

    Serve with dipping sauces like ranch dressing, country-style gravy, ketchup, etc.
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  57. #257  
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    That bacon doesn't appeal to me as per the recipe, but cut into little sections and cooked that way I can see its appeal as combination crouton/crispy bacon bits on top of a salad or a potato dish.

    That would be nice.
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  58. #258  
    Northern Horse Whisperer Moderator scheherazade's Avatar
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    Gluten Free Peanut Butter Almond Cookies
    Adapted by Lorrina Mitchell 2013

    Preheat oven to 350F (180C) Line baking sheet with parchment paper.

    Ingredients:
    1 cup ground almonds
    ¼ cup gluten free flour (I used rice flour)
    1/3 cup milled flaxseed
    1 ½ tsp baking powder
    Combine dry ingredients in a small bowl and stir to mix.

    In a larger bowl combine the following:
    ½ cup salted butter, at room temperature
    ½ cup Peanut Butter
    1 cup sugar
    Stir together until smooth.
    2 eggs, lightly beaten. Add to PB/butter/Sugar mixture and beat in.

    Stir dry ingredients into your moist mixture until a smooth dough forms.

    Drop by rounded tablespoonfuls (approx 25 ml) onto your prepared baking sheet. These spread quite a lot so I do 9 cookies to a sheet.

    Bake in center of over for 12-14 minutes, rotating sheet at the halfway time for even baking.

    Allow to cool 5 minutes on baking sheet before transferring to a wire rack.

    The flavors come together wonderfully if you can resist them for 24 hours.

    Makes 24-30 cookies.
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  59. #259  
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    Speaking of gluten free, does anybody have any good recipes for quinoa? I bought a big bag of it, but it's going to waste. I have substituted it for rice in a couple of recipes but cant get past the consistency - a mouthful of little bird shot sized pellets.
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  60. #260  
    Northern Horse Whisperer Moderator scheherazade's Avatar
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    This recipe has an incredible number of reviews and looks easy enough to make.




    Quinoa and Black Beans Recipe - Allrecipes.com
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  61. #261  
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    I made a really nice hashbrown casserole today to go with some steaks for lunch today. Normally, it calls for a can of cream of chicken or mushroom soup, but I didn't have any, so I looked up a recipe, and made my own, and it came out much better. I cooked 2 slices of bacon in my sauce pan, then removed the bacon, and added a pad of butter and deglazed the pan. Then I added a tablespoon of flour, mixed that in a let it cook abit. Then I added chopped mushrooms and chopped onions...and finished it with 1/2 cup of milk and 1/2 of chicken stock.

    I added that to a package of frozen hash brown potatoes, along with 1/4 cup of sour cream, and salt and pepper. Place the mix in a greased casserole dish and cooked fo 35-40 minutes @ 400f. About 10 minutes before it was done, I topped it with cheddar cheese. It was really good.
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  62. #262  
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    Long thread, but I think I didn't miss a reference: Microwaved turkey! My wife taught a microwave cooking school in Phoenix. She amazed both the clientele, and our families, by microwaving a turkey in 90 minutes, and the doggone thing tastes better than oven-roasted, by far! I can recall, as a kid, having to take liquid with the white meat, to get it down, so dry was it. Microwaved, the breast remains juicy, even though raised to 170-180 degrees (F).

    The commonest pre-cooking claim: "(whining) But you can't brown anything in a microwave.......". jocular
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  63. #263  
    has lost interest seagypsy's Avatar
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    Quote Originally Posted by jocular View Post
    Long thread, but I think I didn't miss a reference: Microwaved turkey! My wife taught a microwave cooking school in Phoenix. She amazed both the clientele, and our families, by microwaving a turkey in 90 minutes, and the doggone thing tastes better than oven-roasted, by far! I can recall, as a kid, having to take liquid with the white meat, to get it down, so dry was it. Microwaved, the breast remains juicy, even though raised to 170-180 degrees (F).

    The commonest pre-cooking claim: "(whining) But you can't brown anything in a microwave.......". jocular
    browning stuff in a microwave is easy, just roll it in cinnamon or dirt after it is done. or dip it in chocolate. which ever you think tastes better.
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  64. #264  
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    Roasted meat too dry? Follow the chef recommendations (or try to). The recommendation for roasted joints or birds is to let them rest for as long as you cooked them before carving. It allows the meat to reabsorb the juices that have separated - carving immediately allows those juices to drain out of the meat.

    For a large oven-roasted turkey, this means you have to have it cooked and waiting for carving for hours before the meal. But just make the resting period as long as you possibly can and your leg of lamb or turkey or slab of beef will taste all the better for it.
    "Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen." Winston Churchill
    "nature is like a game of Jenga; you never know which brick you pull out will cause the whole stack to collapse" Lucy Cooke
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  65. #265  
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    Squirrel Club
    (original name lost in obscurity)


    sliced sourdough bread with garlic parmesan spread,

    place both sides butter down and place swiss and cheddar on both sides,

    then add thin sliced ham,turkey, avocado,tomatoe and bacon slices,

    grill to perfection then eat..


    mmmmm...
    The term 'Free' in Free thinking, does not imply control....
    Intelligence is being able to entertain a thought without accepting it.
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  66. #266  
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    For those of you that want try some old colonial recipes the link below will be very interesting.

    The Food Timeline: history notes--Colonial America and 17th & 18th century France
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  67. #267  
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    Not sure if any of you are familiar with Chef John/Foodwishes. But when I'm feeling adventurous, I give some of his recipes a go. Last week I tried this Roast Chicken Recipe/Method. It was good, but the next time I give it a go, I think I'll use less lemon.

    https://www.youtube.com/watch?v=5Z_M3NGaWao
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  68. #268  
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    Me? I'd just rub the surface with oil and put lemon and herbs inside the cavity, Maybe slip some seasoned butter under the skin, but not necessarily. But I'm a bit unfussy nowadays unless I'm doing party food.
    "Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen." Winston Churchill
    "nature is like a game of Jenga; you never know which brick you pull out will cause the whole stack to collapse" Lucy Cooke
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  69. #269  
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    We have so many of these in our yard, I may have to commission NF to go catch dinner at some point. So I can try this recipe out. After all, the little buggers seem to be eating the car cover that is protecting my midget from the elements.

    Slow Cooked Squirrel



    Rated: rating
    Submitted By: Bobbie Jo
    Photo By: Pam-3BoysMama
    Prep Time: 20 Minutes
    Cook Time: 8 Hours

    Ready In: 8 Hours 20 Minutes
    Servings: 6
    "This stew recipe is for those of us who are hunters and are more of the country ilk. It is easy that you can go to work while it simmers in your pot and when you return home, dinner is ready."
    Ingredients:
    2 squirrels - skinned, gutted, and cut into
    pieces
    4 large potatoes, quartered
    1 pound carrots, chopped
    1 green bell pepper, chopped

    4 onions, sliced
    2 cups water
    1/4 medium head cabbage
    1 teaspoon salt
    1 teaspoon ground black pepper
    Directions:
    1. In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
    2. Cover and cook on low setting for 8 hours.
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  70. #270  
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    I'm only giving 4 stars because it tasted a bit nutty. +—SKOMP
    See full review »
    There's a double meaning here...
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  71. #271  
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    We don't have squirrel here - one pestilence we've missed out on. Are they much the same taste/texture as rabbit?

    EDIT: More questions. Do you have to be careful how you skin them? Rabbits are tainted quite badly if you allow the exterior of the skin to touch the flesh.

    You always have to be careful that rabbit is cooked in liquid, slowly, otherwise the meat can be quite dry and not at all appetising. When it's cooked right, usually with a bit of bacon and onions, and finishing up with a rich gravy in the casserole it can be excellent.
    "Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen." Winston Churchill
    "nature is like a game of Jenga; you never know which brick you pull out will cause the whole stack to collapse" Lucy Cooke
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  72. #272  
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    Quote Originally Posted by adelady View Post
    We don't have squirrel here - one pestilence we've missed out on. Are they much the same taste/texture as rabbit?

    EDIT: More questions. Do you have to be careful how you skin them? Rabbits are tainted quite badly if you allow the exterior of the skin to touch the flesh.

    You always have to be careful that rabbit is cooked in liquid, slowly, otherwise the meat can be quite dry and not at all appetising. When it's cooked right, usually with a bit of bacon and onions, and finishing up with a rich gravy in the casserole it can be excellent.
    Thanks for the tip on rabbit. if we don't find a home for the runaway pet we caught in our back yard we may have to make use of that. as far as i know skinning squirrel isn't that hard. my mom used to cook it once in a while but i was never involved in the preparation. Another rare meal she would cook, that i didn't try eating, was frog legs. I do remember seeing my uncles come home from hunting the frogs though. They were huge and probably had more meat on them than most chicken wings. I mean the frogs were huge, not my uncles.
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  73. #273  
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    Squirrels are pretty hard to skin. The skin adheres rather tightly. We never worried too much about the fur touching the flesh, but I don't know, maybe we should have. Squirrel stew was never one of my favorites.
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  74. #274  
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    Quote Originally Posted by Harold14370 View Post
    Squirrels are pretty hard to skin. The skin adheres rather tightly. We never worried too much about the fur touching the flesh, but I don't know, maybe we should have. Squirrel stew was never one of my favorites.
    I'm thinking squirrels are a lot more trouble than they are worth. But you can make hunting them a real project.

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  75. #275  
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    why am i feeling REALLY nervous...
    The term 'Free' in Free thinking, does not imply control....
    Intelligence is being able to entertain a thought without accepting it.
    God is not inside the box.
    http://squirrels-nest.proboards.com/
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  76. #276  
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    Forgive me please, I realize that Fox news is not generally considered a reliable source but I figured since this was a subject of taste and not fact it may be ok to include their thoughts.

    Why I Eat Squirrel, Really - Fox News

    Some consider squirrel to be the best meat in the woods. On my journey as a chef, I have come to think that it may be the best meat period.

    ....I’m happy to say I have crossed over and become one of those Americans. Eating squirrel that I’ve harvested with my own hands, in fact, makes me feel distinctly more American and undoubtedly more human.
    Seems squirrel meat is becoming popular in some areas of the USA. I ran across several articles pointing this out.

    Al rodente: Could squirrel meat come back into vogue? | Grist

    A Celebration of Squirrel Meat - Times Union
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  77. #277  
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    Quote Originally Posted by seagypsy View Post
    Quote Originally Posted by adelady View Post
    We don't have squirrel here - one pestilence we've missed out on. Are they much the same taste/texture as rabbit?

    EDIT: More questions. Do you have to be careful how you skin them? Rabbits are tainted quite badly if you allow the exterior of the skin to touch the flesh.

    You always have to be careful that rabbit is cooked in liquid, slowly, otherwise the meat can be quite dry and not at all appetising. When it's cooked right, usually with a bit of bacon and onions, and finishing up with a rich gravy in the casserole it can be excellent.
    Thanks for the tip on rabbit. if we don't find a home for the runaway pet we caught in our back yard we may have to make use of that. as far as i know skinning squirrel isn't that hard. my mom used to cook it once in a while but i was never involved in the preparation. Another rare meal she would cook, that i didn't try eating, was frog legs. I do remember seeing my uncles come home from hunting the frogs though. They were huge and probably had more meat on them than most chicken wings. I mean the frogs were huge, not my uncles.
    I've had frog legs before. Wasn't too memorable. The texture, along with the bone, made for a weird experience. I'd eat it again though.

    Squirrel is something I'd really like to try. Maybe roasted with a tiny little apple in its mouth - for presentation.
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  78. #278  
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    Quote Originally Posted by stander-j View Post
    Maybe roasted with a tiny little apple in its mouth - for presentation.
    That would be a much better option than with its nuts in its mouth.
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  79. #279  
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    Quote Originally Posted by Neverfly View Post
    Quote Originally Posted by stander-j View Post
    Maybe roasted with a tiny little apple in its mouth - for presentation.
    That would be a much better option than with its nuts in its mouth.
    Any idea what they call roasted squirrel nuts? I've heard a rumor that they are good deep fried.
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  80. #280  
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    you aint gettin this squirrel without a fight..

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  81. #281  
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    be wary of plastic soldiers toting automatic weapons lol
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  82. #282  
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    It's cold and rainy in Dallas today, so I'd thought it be a good day for some nice homemade cream of chicken soup.

    Start with a roux...place 1-2 tablespoons of flour with equal parts butter or oil. Whisk in a sauce panover medium heat until the mixture is the color of peanut butter. Whisk in milk and chicken stock...whisk continiously until it begins to thicken. Add in a bag of frozen mixed vegetables ( or just cut up what you have in the fridge...with a slight sautee first to soften), chopped chicken, and 1/4 package of spaghetti or fettuccine, broken into 1 inch strips. Allow to simmer for 15-20 minutes, until pasta is cooked. You can add a little slurry of cornstarch and cold water to thicken if it's not thick enough.

    Serve with Texas style cornbread muffins.
    Last edited by MacGyver1968; April 10th, 2013 at 01:18 PM.
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  83. #283  
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    Bah!
    You have a decidedly girly (i.e. un-manly) diet.
    CHEESE ON TOAST!
    That's what real guys eat.

    Recipe:
    Bread. Get some. Toast it. Then butter it.
    Put some sliced cheese on it (one side ONLY). Place back under the grill (which should be ON) and leave until cheese starts to bubble.
    Remove from grill, place on a plate.
    Sit down and eat.

    If you want to be really poncy and add "flourishes" you can put slices of onion on top of the cheese before grilling.
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  84. #284  
    has lost interest seagypsy's Avatar
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    Quote Originally Posted by Dywyddyr View Post
    Bah!
    You have a decidedly girly (i.e. un-manly) diet.
    CHEESE ON TOAST!
    That's what real guys eat.

    Recipe:
    Bread. Get some. Toast it. Then butter it.
    Put some sliced cheese on it (one side ONLY). Place back under the grill (which should be ON) and leave until cheese starts to bubble.
    Remove from grill, place on a plate.
    Sit down and eat.

    If you want to be really poncy and add "flourishes" you can put slices of onion on top of the cheese before grilling.
    over here, we use two slices of bread with cheese in the middle, both sides toasted. If we wanna get all manly with it, we add bacon. maybe tomato.

    If we wanna be real bold we can add jalepenos.

    But the true test of manliness is adding something you killed yourself. Even if that is just the bugs you killed when you dropped the cheese on the floor and cooked anyway without cleaning it off.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  85. #285  
    Cooking Something Good MacGyver1968's Avatar
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    Quote Originally Posted by Dywyddyr View Post
    Bah!
    You have a decidedly girly (i.e. un-manly) diet.
    CHEESE ON TOAST!
    That's what real guys eat.

    Recipe:
    Bread. Get some. Toast it. Then butter it.
    Put some sliced cheese on it (one side ONLY). Place back under the grill (which should be ON) and leave until cheese starts to bubble.
    Remove from grill, place on a plate.
    Sit down and eat.

    If you want to be really poncy and add "flourishes" you can put slices of onion on top of the cheese before grilling.

    Dude....I can cook as manly as the next guy...I put bacon ON bacon. But remember...I'm cooking for an elderly woman, and sister on a diet. They don't approve of my "all beige" manly cooking....I have to make concessions.
    Fixin' shit that ain't broke.
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  86. #286  
    has lost interest seagypsy's Avatar
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    I wonder if Chef Gordon Ramsay has ever been accused of being girly lol. Of course his tough guy routine is all an act but still.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  87. #287  
    Genius Duck Moderator Dywyddyr's Avatar
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    The"elderly woman" being you I assume?
    You make excuses like one.
    "[Dywyddyr] makes a grumpy bastard like me seem like a happy go lucky scamp" - PhDemon
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  88. #288  
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    Quote Originally Posted by westwind View Post
    Where's the steak and fried eggs, sunny side up? Sausages and mash? Cant accept your invitation to Xmas Dinner, I hate looking on when everybody else is eating.

    Is Yorshire Pudding with special gravy something you could knock up? Or I'll settle for Haddock and Chips. westwind.

    arKane. your Avatar really is horrible. ww.
    Problem solved. arKane quit working for me, so now I'm just a Bad Robot.
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  89. #289  
    Cooking Something Good MacGyver1968's Avatar
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    Hey...there ain't a god damn thing wrong with a man who knows how to cook for his people...or knows how to set a f-ing table:


    I take pride in my knowledge of hosting skill...mom taught me well..and "F" you if you think it's faggish....my guests leave with a smile on their face, and feel special.
    seagypsy and Dywyddyr like this.
    Fixin' shit that ain't broke.
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  90. #290  
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    Quote Originally Posted by MacGyver1968 View Post
    Hey...there ain't a god damn thing wrong with a man who knows how to cook for his people...or knows how to set a (Pansy Editing) table:
    I take pride in my knowledge of hosting skill...mom taught me well..and fuck you if you think it's (Pansy Editing)....my guests leave with a smile on their face, and feel special.
    Using vulgarity won't alter the perception, my good Chap.

    And frankly, your guests leaving with a smile from the 'Happy Ending' is no business of ours.
    Corrected for Edits.
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  91. #291  
    Cooking Something Good MacGyver1968's Avatar
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    Quote Originally Posted by Dywyddyr View Post
    The"elderly woman" being you I assume?
    You make excuses like one.
    No...my 84 year old mom...and unlike you...I will make some woman a wonder wife.
    Dywyddyr likes this.
    Fixin' shit that ain't broke.
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  92. #292  
    Cooking Something Good MacGyver1968's Avatar
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    Quote Originally Posted by Neverfly View Post
    Quote Originally Posted by MacGyver1968 View Post
    Hey...there ain't a god damn thing wrong with a man who knows how to cook for his people...or knows how to set a fucking table:
    I take pride in my knowledge of hosting skill...mom taught me well..and fuck you if you think it's faggish....my guests leave with a smile on their face, and feel special.
    Using vulgarity won't alter the perception, my good Chap.

    And frankly, your guests leaving with a smile from the 'Happy Ending' is no business of ours.
    I edited that.
    Neverfly likes this.
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  93. #293  
    Genius Duck Moderator Dywyddyr's Avatar
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    Quote Originally Posted by MacGyver1968 View Post
    and unlike you...I will make some woman a wonder wife.
    Don't be silly.
    I can make anything... given the right materials.
    "[Dywyddyr] makes a grumpy bastard like me seem like a happy go lucky scamp" - PhDemon
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  94. #294  
    has lost interest seagypsy's Avatar
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    Besides, when a man can cook, it makes up for other areas he may be lacking in.
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  95. #295  
    Cooking Something Good MacGyver1968's Avatar
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    Quote Originally Posted by Dywyddyr View Post
    Quote Originally Posted by MacGyver1968 View Post
    and unlike you...I will make some woman a wonder wife.
    Don't be silly.
    I can make anything... given the right materials.
    That's the engineers way of thinking!!! Hell ya!
    Fixin' shit that ain't broke.
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  96. #296  
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    Since you edited, Mac, I made the appropriate edits to your quote in my post.

    Quote Originally Posted by MacGyver1968 View Post
    No...my 84 year old mom...and unlike you...I will make some woman a blunder wife.
    Also, I fixed this quote for ya, while at it.
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  97. #297  
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    Quote Originally Posted by seagypsy View Post
    Besides, when a man can cook, it makes up for other areas he may be lacking in.
    Well...it's a scientific fact that men who can cook get more BJ's than men who can't cook.
    Fixin' shit that ain't broke.
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  98. #298  
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    Quote Originally Posted by MacGyver1968 View Post
    Quote Originally Posted by seagypsy View Post
    Besides, when a man can cook, it makes up for other areas he may be lacking in.
    Well...it's a scientific fact that men who can cook get more BJ's than men who can't cook.

    eeewwwww!!!!!!
    Speaking badly about people after they are gone and jumping on the bash the band wagon must do very well for a low self-esteem.
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  99. #299  
    Cooking Something Good MacGyver1968's Avatar
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    I'm seriously considering writing a cookbook for bacholars...to train them in the art of easy, delicious cooking, and hosting.
    Fixin' shit that ain't broke.
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  100. #300  
    Northern Horse Whisperer Moderator scheherazade's Avatar
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    Quote Originally Posted by MacGyver1968 View Post
    I'm seriously considering writing a cookbook for bacholars...to train them in the art of easy, delicious cooking, and hosting.
    Can't say as I ever met a 'bacholar', lol....

    Actually a friend of mine had a similar idea of a cookbook for single guys.

    Her working title for the project was "Sheep Can't Cook."
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