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Thread: Recipe thread

  1. #701
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    Quote Originally Posted by Captain Obvious View Post
    Bump
    I'm going to try that cabbage recipe you gave me but with meat.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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    Quote Originally Posted by Mister D View Post
    I'm going to try that cabbage recipe you gave me but with meat.
    You carnivore!

    I'd recommend kolbassi but I'm guessing you're going for something leaner.
    my junk is ugly

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    Quote Originally Posted by Captain Obvious View Post
    You carnivore!

    I'd recommend kolbassi but I'm guessing you're going for something leaner.
    Definitely pork but, yeah, something a little leaner. It's look pretty easy and good for you.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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    Castroville Tx style Parisa
    [note ground beef is raw. Try to get fresh butcher shop ground. My meat market grinds a steak I choose]

    1 lb. lean ground beef
    8 ounces sharp cheddar cheese small dice
    1 medium yellow onion small diced
    1 or 2 serrano peppers thinly sliced
    1 teaspoon garlic powder
    2-1/2 teaspoons salt
    4 teaspoons coarse-grind black pepper
    juice from two small lemons

    combine ingredients, refrigerate for at least 4 hours.
    eat on saltines with cold beer.
    [SIGPIC][/SIGPIC]


  5. #705
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    For @Perianne

    Red beans and rice.

    This is how we made it over the campfire on a tripod and cast iron dutch oven. I'm one of those people who don't really follow most recipes, so it's always a little different and most ingredients aren't absolutely necessary.

    Pound of bacon, fried (I fried it over the campfire in the dutch oven first and kept it and about half the grease in there)
    Pound of smoke sausage (I use kolbassi locally made), sliced up (or ham is fine, something smokey)
    Maybe 2 cups of chopped celery hearts (or just celery) - chop and add the leaves if it's whole celery
    2 bunches of chopped green onions
    2 cans of red beans
    1 chopped bell pepper (red or yellow is better, cuts back on all the green that's in there)
    1 bunch of parsley, chopped
    About a cup of sliced okra (we could only get frozen so we used that)
    2 or 3 sections of chopped garlic
    A quart or so (or however much you need to fill it most way up) of chicken broth
    Whole mess of pepper - maybe a couple tablespoons
    Maybe a half of one of those tiny bottles of tobasco - or to taste (it will taste really hot at first then it will calm down after cooking), like 3 or 4 tablespoons
    Salt to taste

    I hung it over a sort of low fire for 3 or 4 hours but you could probably simmer it on the stovetop for the same amount of time.

    Serve ladled over white rice.
    Last edited by Captain Obvious; 05-08-2014 at 08:46 AM.
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  7. #706
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    I'm shifting gears on the gumbo, ribeye steak was on sale this week and we bought some and made it yesterday. I have 3 really large sirloin steaks in the freezer that nobody cared much for on the grill so I might use them for a beef stew.
    my junk is ugly

  8. #707
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    Isn't pickled pork traditional?
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


  9. #708
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    Quote Originally Posted by Captain Obvious View Post
    I'm shifting gears on the gumbo, ribeye steak was on sale this week and we bought some and made it yesterday. I have 3 really large sirloin steaks in the freezer that nobody cared much for on the grill so I might use them for a beef stew.
    I always use sirloin for stew. It's lean and since it's in the pot forever you don't haver to worry about toughness.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


  10. #709
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    Quote Originally Posted by Mister D View Post
    Isn't pickled pork traditional?
    Traditional what? For red beans? I dunno, never heard of it being in there. I've never had picked pork either, not even sure where to get it.
    my junk is ugly

  11. #710
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    Quote Originally Posted by Mister D View Post
    I always use sirloin for stew. It's lean and since it's in the pot forever you don't haver to worry about toughness.
    Yeah, it grilled like that. Parts of it were ok, parts were a little chewy. I got the "thumbs down" from the ol'lady on sirloin on the grill, which is why she came home with those delmonicos.
    my junk is ugly

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