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Ladies Forum A place for our female Calgunners to discuss, share and interact without the 'excess attention' sometimes found in online forums.

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  #161  
Old 04-15-2015, 4:46 AM
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Weirdly enough, roasting veggies and flat cuts of meat or fish works better in a 1" high sheet pan than in a 3" high roaster. The "science" is that the air circulates better in a shallow pan and the caramel-ization of the natural sugars in the veggies goes better and faster... I've tried both and liked the shallow pan method best.
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WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
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  #162  
Old 04-24-2015, 2:56 PM
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OK, you wacky fermenters !

I want some really high quality wine vinegar to cook with, and can't find anything over $ 5 a pint. So, I'm thinking I might be forced to drink a little really good red with my dinner and make my own (Cabernet?) vinegar.

But I don't want to wait three months for it and I don't want 2 gallons. Be advised that just letting it sit open on the counter is not the answer. It just gets foxed and nasty. Making vinegar is a true fermentation with the proper bacteria known as "mother of vinegar". The proper bacteria produce acetic acid instead of alcohol.

Does anyone know how to make vinegar in a small quantity and a finite amount of time? Could it be as simple as adding some raw cider vinegar to some diluted red wine and waiting a week?

Or does anyone know where to buy high end vinegar (brand, store) ?
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WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
• Don't smart-mouth judges, or cops who stop you on the road.

Last edited by BonnieB; 04-24-2015 at 2:59 PM..
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  #163  
Old 05-07-2015, 6:56 PM
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I just started my first batch of home made wine vinegar. Super simple, leftover wine, Braggs unfiltered cider vinegar with 'mother'. Shake it up in a wide mouth jar or bowl, cover with a towel or cheesecloth, stir daily. It takes 3-4 weeks for the acetobacter (correct spelling) to ferment the wine into vinegar and its an AEROBIC process, those little guys need air to breathe! Don't cap 'em tightly while they're working. Once the vinegar-fermenting is done, THEN you pour into a bottle and cap it tightly.

(It's a good thing they are doing aerobics, because I sure as heck am not...).

I'm starting with three cups of Chilean Syrah, we'll see how it goes. Now I gotta go finish off the bottle...

Here's a link: http://phickle.com/wine-vinegar-how-to/
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WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
• Don't smart-mouth judges, or cops who stop you on the road.

Last edited by BonnieB; 05-08-2015 at 3:00 PM..
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  #164  
Old 05-07-2015, 8:29 PM
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you're in uncharted territory for me, keep us posted though as it sounds interesting.
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  #165  
Old 05-13-2015, 8:23 PM
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Default Chile Verdi

I don't recall if I've posted this yet.


The ingredients.
Pork shoulder (country style pork ribs).
Tomatillos
Anaheim peppers
Pablano peppers
Jalapeρo pepper
Onions (roasted like the peppers)
Garlic (roasted like the peppers)
Spices
-Roasted cumin
-Celery salt
-Roasted paprika
-Pepper
-Onion powder
I use at least a teaspoon of each...maybe more, depends on your taste.
Garlic (roasted)
Chicken stock (or beer...thats what I used).
Lard (yes lard. What better way to brown pork but in its own fat?!?!)


Roast the tomitllos (sp?).



Blend


Brown the meat.


Roast and blend the peppers.




Add everything to the pot.


Drink some scotch.

Simmer on low (a few bubbles) until done (2 1/2 -3 hours or until meat is tender).

Use tortillas, cheese, sour cream, cilantro, and onions to taste!

You can also use rice or potatoes as a base to the sauce.

I like to make burritos/tacos with all the good fixins!

YMMV.

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Last edited by SonofWWIIDI; 05-13-2015 at 9:06 PM..
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  #166  
Old 02-20-2016, 12:27 PM
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Necro-bump.

Kogi Blackjack Quesadilla:

http://www.starchefs.com/chefs/risin...roy-choi.shtml

Cafe Rio Pork Barbacoa:

http://www.yummyhealthyeasy.com/2013...lled-pork.html
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  #167  
Old 02-20-2016, 5:01 PM
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Default Pics WAY too big...

Son,

The pics could be a LOT smaller. Boring to scroll through them. You can adjust the size in Photobucket very easily. Huge pics, and animated pics use up a lot of server space at the CGN site too, and I'm sure Kestryll would be grateful if you keep the size down.

That said, the reciped looks great.

B


Quote:
Originally Posted by SonofWWIIDI View Post
I don't recall if I've posted this yet.


The ingredients.
Pork shoulder (country style pork ribs).
Tomatillos
Anaheim peppers
Pablano peppers
Jalapeρo pepper
Onions (roasted like the peppers)
Garlic (roasted like the peppers)
Spices
-Roasted cumin
-Celery salt
-Roasted paprika
-Pepper
-Onion powder
I use at least a teaspoon of each...maybe more, depends on your taste.
Garlic (roasted)
Chicken stock (or beer...thats what I used).
Lard (yes lard. What better way to brown pork but in its own fat?!?!)



Simmer on low (a few bubbles) until done (2 1/2 -3 hours or until meat is tender).

Use tortillas, cheese, sour cream, cilantro, and onions to taste!

You can also use rice or potatoes as a base to the sauce.

I like to make burritos/tacos with all the good fixins!

YMMV.

__________________
WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
• Don't smart-mouth judges, or cops who stop you on the road.
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  #168  
Old 03-13-2018, 7:15 PM
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Back up
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  #169  
Old 03-14-2018, 3:11 AM
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Thanks to pennys dad for reopening this thread.

How about bacon upside down cornbread!!!!

This can be done in a cast iron skillet, or as I prepared it, an aluminum oven pan.

Use you own cornbread recipe, then add diced jalapeno, diced, onion, the spices of your choosing, and sour cream.

Line the bottom of the pan with bacon and cook in a 400 degree oven for a few minutes.

(sorry this should be the last pic, turned upside down so the bacon is on top.

Pour the batter into the pan, over the bacon.



Cook until done.



Turn out on a plate or platter.
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Last edited by SonofWWIIDI; 03-14-2018 at 3:13 AM..
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  #170  
Old 03-14-2018, 4:56 AM
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Any meat on a hot outdoor grill 5 min max
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  #171  
Old 03-14-2018, 7:58 AM
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ok, that cornbread/bacon upside down thing looks great!!!!!!!
re the sour cream: served over the finished dish?
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  #172  
Old 03-14-2018, 10:57 AM
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Quote:
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How about bacon upside down cornbread!!!!

Whaaaaaaaaaaat?!
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  #173  
Old 03-18-2018, 1:58 AM
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Quote:
Originally Posted by movie zombie View Post
ok, that cornbread/bacon upside down thing looks great!!!!!!!
re the sour cream: served over the finished dish?
Nope, mix it in with the batter.

I'm also considering adding a 1/2-1 cup of 7-up next time. I've heard it gives it a little extra something.

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Whaaaaaaaaaaat?!
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  #174  
Old 03-18-2018, 2:00 AM
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Just finished making braised pork belly for tacos tomorrow (with all the fixin's).

Pics (and maybe the recipe) will be posted tomorrow night.
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  #175  
Old 03-18-2018, 8:53 PM
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Well, I forgot to take the pics. It was too good and it didn't last long enough )

If anybody is interested in the recipe, let me know.
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Quote:
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I'll do the picking.. Name wise .. if you don't mind...
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  #176  
Old 03-19-2018, 12:58 PM
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Quote:
Originally Posted by SonofWWIIDI View Post
Well, I forgot to take the pics. It was too good and it didn't last long enough )

If anybody is interested in the recipe, let me know.
YES, interested in the recipe. Sounds awesome. Thanks!
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  #177  
Old 03-20-2018, 8:06 AM
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2lbs pork belly
2 cups apple juice
2 cups broth (I use vegetable)
2 ancho chiles
4 garlic cloves
Tablespoon cumin seeds
Tablespoon fennel seeds
Teaspoon Mexican oregano
2 Teaspoons salt
2 Teaspoons pepper
3 tablespoons olive oil

Rehydrate the ancho chiles. While that's going, toast the fennel and cumin in a pan for a few minutes.

Put everything (except the pork, juice, and broth) into a food processor and blend into a paste. Rub the paste all over the pork belly (I like to score the fat so the paste gets in there). Refrigerate for at least an hour (or all night).

Add some extra oil to a pan and brown the pork belly. You can use a dutch oven with a cover. Or like I do, a frying pan then transfer the pork to a roasting pan, pour juice/stock into pan until 1/2 way up the side of the pork. Cover and cook at 350 for 2 hours.

Remove from oven, let cool slightly then slice into chunks, or shed with a couple of forks.

Make tacos with your favorite fixens.
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I'll do the picking.. Name wise .. if you don't mind...
Helmut Shmacher- Formerly lugerdevil666

Last edited by SonofWWIIDI; 03-20-2018 at 8:10 AM..
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  #178  
Old 03-20-2018, 9:01 AM
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dang, I haven't had breakfast yet.....definitely must do now. your recipe is worth salivating over....and making.
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  #179  
Old 03-20-2018, 3:41 PM
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On it. That looks outstanding! Thanks for the recipe.
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  #180  
Old 03-20-2018, 9:16 PM
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I also pickled some red onion and made a bit of savory (not creamy) coleslaw for the tacos. I just used generic recipes for those and added a bit of other spices and stuff to suit my taste. If you do pickle the onions (rapid method, takes a couple of hours), use less vinegar. I followed the recipe exactly and it came out more vinegary than I liked...just an FYI.

Enjoy!
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I'll do the picking.. Name wise .. if you don't mind...
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  #181  
Old 03-20-2018, 9:17 PM
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Quote:
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dang, I haven't had breakfast yet.....definitely must do now. your recipe is worth salivating over....and making.

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Dear autocorrect, I'm really getting tired of your shirt!
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Quote:
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I'll do the picking.. Name wise .. if you don't mind...
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  #182  
Old 04-11-2018, 8:26 PM
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Default Fajita Seaoning

Folks, here's a recipe for Fajita Seasoning (not for making fajitas). The seasoning recipe makes enough for about 1-2 servings. But it doubles and quadruples well. I usually make enough for 6 batches and keep it in an air tight glass jar. If you don't cap it tightly, the spices fade and the cornstarch picks up moisture. Not good.

Fajita Seasoning

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Directions Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl. If you make multiples, keep it in an air tight jar. Really.

I'd recommend you try it for one serving once, and then tweak the spices however you like, hotter, milder, whatever. Then, do the multiples.
I keep this stuff around all the time, because I buy 2 Costco $5 chickens now and again, strip the meat and freeze it, for fajitas, ramen, chicken pot pie, sammiches, whatever you can put chicken in.

And, for those looking for a hurry-up meal,

Costco Rotisserie Chicken Fajitas

For one hefty serving:

1/8 in of oil (I use corn oil), in a big hot frying pan. When the oil shimmers but does not smoke, throw in half of a sliced bell pepper and half of a medium sliced onion. Stir often. This cooks in 2 or 3 minutes, don't walk away. When the peppers are tender-crisp, throw in a handful of shredded rotisserie chicken, (dry pulled pork, sliced cold steak, whatever you have). Stir around until the meat gets hot, sprinkle on a tablespoon or so of Fajita Seasoning and stir til everything's coated. Throw in a couple tablespoons (not much) of hot water and stir until the seasoning dissolves and coats the meat and veg.

I like it with a dab of sour cream or greek yogurt smeared on a toasted tortilla, add fajitas and YUM.

No pics here, 'cause, well, you DO know what fajitas look like, right?
__________________
WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
• Don't smart-mouth judges, or cops who stop you on the road.

Last edited by BonnieB; 04-12-2018 at 6:32 AM..
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  #183  
Old 04-11-2018, 8:53 PM
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And, while I'm at it, the easiest, yummiest, most beautiful ALMOND CAKE, for people who don't know how to bake. This is one-bowl, no-mixer, simple and gorgeous. And it's Navel Orange season, so why not? Wow your friends, I dare you.

For those scientifically inclined, this cake rises, not from beating air into the batter, but from the bubbly reaction of yogurt and baking powder. (you remember mixing vinegar and baking soda when you were a kid, right ? Fizz ! Don't use baking soda on this one though.) Yogurt is slightly acidic, baking powder is slightly alkaline, mix em together, et voila! Bubbles !

I do recommend using the parchment paper in the bottom of the cake pan, as described. I guess you could use wax paper if you still use it. Foil won't work. I've used clean printer paper in a pinch, but it's not really "food safe". Also, since Almond Flour is $11.99 a pound (!), I make my own by grinding up a cup of sliced almonds in the food processor with a TBS of sugar. Pulse only, unless you like almond butter, to the consistency of fine grind cornmeal. Note that almond meal and almond flour are the same thing.

Don't freak about all the sugar, this cake makes 16 servings, it's very rich. And it's made with no-cholesteral oil. So lighten up. I use whole-milk greek yogurt or 2%, but it's CAKE! Who's counting? I keep wanting to try this with olive oil instead of canola oil. I don't think those French Grandma's who invented this had canola....

For those who CAN'T LIVE WITHOUT PICTURES, here's a link, no point in using up Mr K's server space for nothing...
https://thecafesucrefarine.com/french-almond-cake/

Easy French Almond Cake
Total Time:*1*hour*25*minutes. Preheat oven 350 degrees.


Cake Ingredients

Ύ cup plain yogurt or Greek yogurt
1½ cups granulated sugar
4 large eggs
1½ cups all purpose flour
Ύ cup almond flour/meal
3 teaspoons baking powder
Ύ teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla extract
Ύ cup sunflower oil, grape seed or canola oil

For the glaze: (or used heated thinned apricot jam)

1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
1 teaspoon vanilla extract
½ teaspoon almond extract
Ύ cup powdered sugar plus more for sprinkling
1/2 cups sliced almonds

Instructions
1. Preheat the oven to 350˚F . Spray a 9-inch round cake pan with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.

2. Toast the sliced almonds (not the almond flour): Place almonds in a small baking pan. Spread to a single layer. Bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.

3. Make the Glaze: Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside. (Movie Zombie, throw a little Cointreau into that glaze. I did.)

4. Make the Cake: In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
5. Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine. (Big wooden spoon and elbow grease...)
6. Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
7. Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
8. While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.

Recipe Notes:
This cake often sinks slightly in the middle when it cools. Don't panic, thats what toasted almonds and powdered sugar are for.
Make sure you get that glaze on when the cake is still pretty hot. It won'd sink in otherwise.
If you cover the cake with foil to keep it from browning at the end of baking, spray foil lightly with cooking spray or rub with a bit of oil to prevent cake from sticking to the foil.
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WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
• Don't smart-mouth judges, or cops who stop you on the road.

Last edited by BonnieB; 07-21-2018 at 6:58 PM..
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  #184  
Old 06-28-2018, 2:36 PM
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LIMONCELLO in one day !

I remember the recipe thread having a lively conversation a while back about Limoncello, how to make it, etc. I don't actually drink Limoncello and I haven't made this recipe, but it sounds low-impact, using only a pint or so of vodka.

BUT I thought I'd add a new (to me) idea, add my beloved Instant Pot to the mix and upset the purists (accidentally on purpose).

So, here's a way to make Limoncello essentially on demand, using a pressure cooker. Now I know, you're thinking "heat, pressure, alcohol - not so good". But it's essentially a canning/pasteurizing process, which I assume they do before bottling liqueuers.

So, here's a link https://prairiecalifornian.com/instant-pot-limoncello/

Have fun!
__________________
WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
• Don't smart-mouth judges, or cops who stop you on the road.
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  #185  
Old 07-02-2018, 11:40 PM
Thefeeder Thefeeder is offline
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Quote:
Originally Posted by movie zombie View Post
it seems like this is long overdue.
perhaps it will keep the other threads from being highjacked?

re pheasant recipe: I don't have one but my mother used cook pheasant breast [yes, dad was a hunter!] in a mushroom sauce. it was divine!

anyone want a good lamb meatball recipe? i'm willing and able on that one!

eta: re boar: I love it! but I've never cooked it. there's a restaurant in Ben Lomond called the Tyrolean Inn. they make a boar dish that is tasty. you might try looking at german recipes.
Veal Scaloppine recipe---substitute the Veal with Pheasant. Works with Goose breasts and good ol' yard bird too
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  #186  
Old 07-03-2018, 12:27 AM
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Thank you, Bonnie. (And others.)
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Old 07-08-2018, 7:50 PM
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Chimichurri sauce:

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Old 07-18-2018, 2:20 PM
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BACON LOVERS, UNITE !! "Genius Kitchen has 21 Amazing Bacon Recipes" (The url is really long, just google "geniuskitchen.com 21 amazing-bacon-recipes"

I liked these two recipes, and are they ever GENIUS.

First one is for Bacon Jam, a savory-sweet jammy thing, with bacon, garlic, brown sugar and more. How could you go wrong? Here's a link
http://www.geniuskitchen.com/recipe/bacon-jam-463068

Second one is just knocking me out. It's for Bacon Apple Pie. The real trick here is that you use BACON for the top lattice crust. OMG. Here's a link:
http://www.geniuskitchen.com/recipe/...ple-pie-473965

It's too hot today to bake in Sacramento, but on the first cool day, YUM !
__________________
WHAT I HAVE LEARNED SO FAR, MOSTLY THE HARD WAY
• Do only safe sex. Never have sex with someone crazier than you are.
• Don't marry or move in together before you're both at least 25.
• Don't have children until you're married five years or at least age 30.
• Put 10% of your salary into savings every month no matter how broke you are.
• Don't ever screw around with the IRS.
• Keep a handgun on your bedside table.
• Don't smart-mouth judges, or cops who stop you on the road.
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  #189  
Old 08-05-2018, 5:23 PM
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My kid-o's got a kids cooking channel, here's an easy jerky recipe.
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  #190  
Old 10-21-2018, 8:40 AM
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Any go-to websites or youtube channels for healthy recipes? Low fat, low sodium, etc. would also be welcome.
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  #191  
Old 11-04-2018, 6:11 PM
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I'm new to this thread - darn it! - does anyone know where this recipe is available? The link is dead unfortunately.

THanks!


Quote:
Originally Posted by stilly View Post
hehehe, LET me speed up their reply: This is a GUN site, not a FOOD site. What is wrong with posting your recipes in OT like everyone else? :P

Okay, I admit, I put the :P on myself...


Now for that chicken tikka...

PLEASE keep in mind that I made this recipe BEFORE I discovered poached chicken and how to NOT poach it, or poach it the proper way. Actually, I THINK this could work out with a slight variation.

Here is the variation: Turn on the crockpot and allow the ingredients to heat up to a boiling point (pour it all in, but leave out the chicken, check back in xx minutes depending on your crockpot) Once it is boiling/bubbling, turn it off and drop in your chicken (slowly) and mix it around. Turn the heat/crockpot back on and just let it sit for about a 10-15 minutes but if you see it start to boil, TURN IT OFF. Then let it sit for half hour or an hour or so. I have found that it also helps to cut the breasts into strips/filets or whatever pieces you use (boneless thigh/leg meat) make sure they are not THICK, cut them in half or filet them slightly, maybe like butterfly them. This will improve the cooking.

The reason for this variation is that I have found that by putting the crockpot on high or low for xx hours my crockpot seems to BOIL the meat after a while and THAT IS BAD for chicken. By boiling chicken you make it tough and dry it out. But by turning off the heat and just letting it simmer it should absorb and be very juicy. This is of course going to happen if you take the chicken out from the fridge and put it into the already boiling sauce, which will cool it down a bit and reduce the temp from boiling.

Now the recipe:
http://www.stillyvision.com/files/St...ikkaMasala.pdf

Maybe next recipe I will post will be my apple pie moonshine or cherry watermelon moonshine...
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