¡Damned!
Join Date: May 2004
Location: Purgatory
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By the marks on the side of my cooking pot it looks to be between 8 and 9 quarts. Closer to 9, I think. You could definitely do a half-batch. The only thing I wouldn't split in half is the pork gravy. At first I wasn't going to use it* (pork gravy? ick!), but omfg that shit is a revelation. Now I'm thinking of ways I can incorporate it into some of the Mexican dishes I make. I'm going to try it in a mole first, but I can think of a few things that would just be that-much-mo-betta with this stuff.
*only because I wasn't using sausage. I did a chicken/shrimp version. So it goes. |
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Fishhead Family Reunited
Join Date: May 2004
Location: Slightly Off Center
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Thanks for the compliments, 709! And - yeahUrite on the pork gravy. I discovered it by accident when looking for something to add a slightly-smoky pork flavor. I also use it for my Creole Red Beans and Rice.
Did you make the rice in the main pot, or in a separate one? tomoe, your 8-quarter might work if you cook the rice separately. |
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Veteran Member
Join Date: Nov 2006
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T, FTFY. . I'll try scaling everything back by a quarter. Thinking of pork gravy right now is making my fuggin mouth water. Luckily there's some leftover pork shoulder in the fridge to satisfy my porcine lust...for now.
Seen a man standin' over a dead dog lyin' by the highway in a ditch He's lookin' down kinda puzzled pokin' that dog with a stick |
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¡Damned!
Join Date: May 2004
Location: Purgatory
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I cooked the rice separately (UB's) with a can of chicken stock, ~5 cups of water and 2 cups of Jambalaya juice (it called for ~9 cups of liquid to cook the whole box).
The only parts I slightly deviated from was doubling the garlic (of course...that's just me) and adding ~50% more parsley (I chopped what I thought was about right but ended up with a little more than was called for). Also, I pan-fried the chicken slightly to kind of seal some of the rub in. I'm not sure exactly how much Zatarain's I ended up using, basically the rub, 3 heaping TBSPs for the veggies and 3 more for the finish. It ended up being absolutely perfect for my taste, slightly spicy for my lover's. Oh, and the tri-color peppers you recommended for extra credit. Super tasty. Thanks again. So it goes. |
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Senior Member
Join Date: Sep 2006
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Here is one of our unanimous household favorites... Great for any time of the year, but especially, Fall, Thanksgiving, Christmas... OK... ANYTIME!!! They honestly don't even need a topping, truth be known, and we have taken to eating them plain! They are also good hot or cold, left-over or fresh off the griddle! Very versatile!
Perfect Pumpkin Pancakes: 2 cups flour 4 T sugar 4 T firmly packed (I use firmly packed and heaping!) Splenda brown sugar mix 4 tsp. baking powder 1/2 tsp. salt 1 12 oz. can of undiluted evaporated milk 1 15 oz. can of pumpkin 2 eggs 2 T canola oil 2 tsp. cinnamon 1 tsp. ground allspice 1 tsp. vanilla extract 1 cup of pecan pieces Combine all ingredients. Beat until smooth. Pour onto heated and lightly greased (I use organic Pam) skillet/griddle. Cook until edges are dry. Flip. Cook till golden. (Works best to cook these at a lower heat and for longer, as the heavy pumpkin content leaves them gooey in the middle if you try to rush things!) Serve with syrup, honey or jam...Though my favorite is serving them with French Vanilla Cool Whip!!! |
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Fishhead Family Reunited
Join Date: May 2004
Location: Slightly Off Center
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Bump to recommend what is now a new holiday tradition with my family and friends - Sausage and Leftover Turkey Jambalaya. Forget the boring turkey leftovers!
Instead of chicken in my above recipe, just use a bunch of leftover white meat turkey, shredded by hand into slivers, and stirred up with some creole seasoning before you toss it in the big pot. This makes it easier and faster than the regular recipe! Yeah, I did this on the day after Thanksgiving, and it went over in a big way - I'd be in huuuuuuuge trouble if I wasn't willing to do it again next year. Give it a try with your Christmas Turkey leftovers! |
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Senior Member
Join Date: Jul 2004
Location: london and københavn
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This is an hilarious blog. With recipes in it. The chef claims he cooked for Lee Marvin. I don't believe him.
http://lagrandebouffecatering.blogspot.com/ But the food is awesome. gibberish |
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ಠ_ರೃ
Join Date: May 2004
Location: Minnesota
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Thanks for bumping the thread! I have my own recipe to add to the mix.
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Best served on a plate with olive oil, salt, pepper, and maybe a little grated parmesano reggiano. |
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Hoonigan
Join Date: May 2004
Location: Canada
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Not really much of a recipe, but I thought I'd share my lunch today. It was THAT good.
I've been reducing carbs a ton, eating more fats and meat (caveman diet, primal blueprint stuff, etc). This is a sweet way to eat an avocado, let me tell ya. Just slice up an avocado, put a bit of mayo (mine is homemade with olive oil, egg, lemon juice, mustard) down on a big leaf of lettuce sleeping bag, and lay a couple of nice pieces of bacon down to bed. Wrap it up and try not to look too savage as you uncontrollably ram it down your throat. Good GOD this is delicious. Oh, I also took the picture before I covered this in pepper. Also I made mashed (like, mashed the hell out of, then again for good measure) cauliflower last night for supper to have with chicken. Put some butter on there, salt and pepper, a smidgen of shredded cheddar... potatoes can officially kiss my ass. They were great! I even had my daughters cleaning their plates (after refusing to even try it for the first 5 minutes). Anyway, those are my easy-as-pie, not-really-recipe contributions. |
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monkey with a tiny cymbal
Join Date: Nov 2004
Location: Lost
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Mmm... yes, the sandwich shop by work has this spectacular turkey, avocado, bacon, roasted red pepper and lettuce sandwich with pesto mayonnaise. It's absolute bliss.
Bacon and avocado are just amazing together. Add the roasted red pepper and pesto and it doesn't matter what else is along for the ride. |
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Rocket Surgeon
Join Date: Feb 2005
Location: The Canadark
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Best Cauliflower Cheese Ever
Ingredients 1 Cauliflower 1 pint Milk 2 tablespoons Butter 2 tablespoons Plain White Flour 225g Medium Cheddar 100g Piave Vecchio 2 teaspoons English Mustard Powder Salt Method Chop the cauliflower into florets, about 2" in diameter. Boil salted water in a pan and once boiling, add the cauliflower. Boil for 5-10 minutes, making sure the cauliflower still has some "bite" when you take it off. Preheat the oven to 200C Meanwhile, make a white roux. You do know how to do that, right? OK, well, my method is: melt the butter in a pan over a medium heat. Once melted, remove from the heat, (turn the heat down to low, not off - you'll need it again) and slowly stir in the flour. It should form a paste, thick enough to come away from the sides of the pan when you stir it. Add about half a cup of milk and stir until the paste has entirely "dissolved" into the milk. Then put back on the heat (now on low) and gradually add the rest of the milk. Now - I use a whisk here to stir the milk in - in helps with keeping the sauce smooth. Don't actually whisk it, but stir with a whisk. Gradually the mixture will start to heat up. It'll still look too runny at this point - that's ok. That's the roux made. Grate the Piave and Cheddar. Mix 200g of the grated Cheddar and the Piave together. Then start gradually adding cheese to the roux once it's hot. Keep stirring with that whisk! Don't stop. It'll go lumpy for sure if you stop. Let each handful of cheese melt entirely before adding more. The roux will start to thicken. Once all the cheese is in, add the mustard powder. Drain the cauliflower and put it in a oven dish. Pour the cheese sauce over the top, making sure it coats all the cauliflower. Then sprinkle that last 25g of grated cheddar over the top and throw it in the oven. Bake at 200C for about 20 minutes or until the top is nicely browned. Serve with...well, anything you like. or just eat this, Veggie-types. Last edited by Bryson : 2010-06-23 at 15:05. |
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Senior Member
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This dish isn't really anything... it doesn't come from any particular origin, doesn't have a history to speak of, doesn't mean anything, isn't traditional etc. But it tastes soooo good. Like, really good. And I don't even like soup.
Curry Kumara/Sweet Potato Soup Category: Entree or Main. We have it as a main. It's soup. Prep time: 10-20 minutes. Cooking time: 10-20 minutes. (Can have a batch done in 20 mins, including prep). Ingredients: 4 or so decent sized kumara (also known as sweet potato) 2 teaspoons curry powder 2 tablespoons butter 3 or 4 cloves of garlic, crushed or chopped 300 mls of cream milk to thin 1 cup of water (approx) bacon (garnish) bread rolls/garlic bread (side) Peel the kumara/sweet potatoes and chop into rough cubes. Set aside. Put your butter in a large pot and melt it up. Add the curry powder and garlic and stir it around a bit. Add the kumara/sweet potatoes. Fry them in the butter and stir them round until they're soft and golden. Add the water and leave it to simmer until the kumara/sweet potatoes are soft and mashable. Mash or blend the kumara until they're thick and gluggy. Add the cream and mix it in. Add milk and mix or blend it in until it's about the right consistency for soup (up to you). Leave the soup to heat through. Chop the bacon up into small-ish pieces and fry it. If there's two of us cooking, we like to start the bacon at the same time as the soup. If there's just one, I do the soup and then do the bacon. Serve the bacon pieces on top of the soup as a garnish. You can toast the rolls or do whatever. We like ours toasted with garlic butter on. Yummy! Serve the whole lot together. This soup is warming and tasty and is quite good winter comfort food. Although you could eat it any time. I don't generally go for soups, but I can polish off three or so bowls in a row of this. |
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Fishhead Family Reunited
Join Date: May 2004
Location: Slightly Off Center
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Speaking of bacon.... just in time for your July 4th BBQ....
I present the Beef-Filled Bacon and Hot Dog Turtle Ingredients Per Turtle: - 3 all-beef franks - 1/2 pound of bacon - ground beef |
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Fishhead Family Reunited
Join Date: May 2004
Location: Slightly Off Center
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M AH - ch ain saw
Join Date: May 2004
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I'm lukewarm on all that beef. It should be more cheesy. The turtles need tweaking.
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Veteran Member
Join Date: Jan 2005
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Somewhere out there, there's probably a bacon-wrapped hot dog and beef-filled turtle eating contest going on today.
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Hoonigan
Join Date: May 2004
Location: Canada
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Jesus these are good scrambled eggs... just had them with some bacon for supper.
Gordon Ramsay's Perfect Scrambled Eggs Breakfast |
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Veteran Member
Join Date: Jun 2005
Location: State of Flux
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Using 12 alligator eggs no doubt, and bacon cuts a la The Flintstones.
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Veteran Member
Join Date: Jun 2005
Location: State of Flux
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Some easy and delicious sounding pasta recipes here:
http://well.blogs.nytimes.com/2010/1...=me&ref=health Although I know the trend (especially at AN!!) is moving from pasta, it remains a staple in my diet. A snippet from the article, et bon appetite. Quote:
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Veteran Member
Join Date: May 2004
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One of my favorite winter recipes...
Hot buttered rum batter: 1 1/2 gal rich vanilla ice cream 1 lb butter 1 lb brown sugar Soften the ice cream until you can stir it. Bring the butter to room temperature. Fold all three ingredients until smooth. Refreeze. Take a heaping tablespoon, plop in a mug, add enough rum to go blind, and top off with boiling water. Spice to taste with nutmeg. The boiling water + frozen lump = perfect immediate drinking temp. Yeah, it's simple, direct, and oh so damned good. |
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