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Wet Spaniel - Posted - 08/10/2020: 02:02:03
quote:
Originally posted by Texican65
Oh son! I made butter beans and cornbread tonight!
Lima beans brought to a boil and then taken off the fire to sit for an hour...to get the farts out.
Fried cut up carrots, celery, and onion in bacon grease in a skillet.
Added chicken broth, garlic, salt and pepper, a slab of bacon... 1/2 a stick of butter...let it simmer for an hour.
Dumped this mixture back into the bean pot and simmered everything for 90 mins.
Made some skillet cornbread from scratch. Right out of the oven and slathered with butter...soooo dang tasty with these beans!!!
Best beans I’ve ever made! And minimal farting.
Dow
Sounds great Dow, if I showed my son this recipe he would have one question ''Daddy can we make this but without cooking the farts out?''
Wet Spaniel - Posted - 08/10/2020: 02:51:03
Went for a barbecue at a friends place last night. I had a nice chicken kebab with some jalapeño peppers on - nice and spicy. My friend offered me another and based on the previous it was too good to turn down.
Two minutes late I was in agony, drooling like a mad man, really suffering. Turned out that when he ran out of jalapeños, he used, in his words, ‘’these yellow ones’’ - they were scotch bonnets. I don’t know if you find them in the US/Canada but after a quick google, a jalapeño scores 2,500 - 8,000 scoville units, scotch bonnets score 100,000 - 350,000. It was the most painful thing I’ve ever eaten!
slammer - Posted - 08/10/2020: 04:09:44
Sounds like you had Jerk chicken 2nd time around !!! Those scotch bonnets are killers!!! I feel your pain buddy, but had to laugh a little first!!!
Slammer!!!
Wet Spaniel - Posted - 08/10/2020: 04:40:14
quote:
Originally posted by slammer
Sounds like you had Jerk chicken 2nd time around !!! Those scotch bonnets are killers!!! I feel your pain buddy, but had to laugh a little first!!!
Slammer!!!
That was the intention mate, if you can't laugh at yourself, something's wrong! Half a grilled scotch bonnet is more than this wuss can handle - thank god I bit the thing in half, I'd hate to think what a whole one would be like
steve davis - Posted - 08/10/2020: 04:41:12
I don't know.
I got a call saying,"Come over tonight for Scrabble,music and dinner."
Three surprises.
Wet Spaniel - Posted - 08/10/2020: 04:45:20
quote:
Originally posted by steve davis
I don't know.
I got a call saying,"Come over tonight for Scrabble,music and dinner."
Three surprises.
And I'll of them sound like good surprises!
........ just be careful if chicken kebabs are on the menu
Edited by - Wet Spaniel on 08/10/2020 04:45:58
STUD - Posted - 08/10/2020: 06:01:44
I like habinairo peppers.....
But just the smoke of them fryin can take yer breath away...
Jalipinos too....
Not sure if I have eatin Scotch bonnets...
Wet Spaniel - Posted - 08/10/2020: 08:26:34
quote:
Originally posted by figmo59
Not sure if I have eatin Scotch bonnets...
oh, you'd recall if you had Al, you'd definitely remember.
Wet Spaniel - Posted - 08/10/2020: 13:24:28
Bangers n mash, and somewhat more peas than I expected
Texican65 - Posted - 08/10/2020: 16:09:11
quote:
Originally posted by Brian T
Gawd! I hate to report that I have left over bacon. I did my best.
Dow, a question if it's allowed. I was watching and listening to a presentation from Brian Shul, one of the SR-71 pilots. He spoke of the consequences of a really gassy meal preflight, then a climb through 75,000 feet.
What was the atm air pressure in your boat?
I expect that it must have been adjustable within the pressure hull with depth and speed.
Believe it or not...it was always around regular atmospheric pressure like on land, 14-15psi give or take. Depending on what was going on, different evolutions either contributed to a pressure or a vacuum in the compartment. Different machinery running, like CO burners and O2 scrubbers, low and high pressure air compressors, blowers...the diesel running underwater with the snorkel valve up top closed...all were using up air causing a vacuum. O2 bleeds would help keep a pressure in the compartments.
When opening the hatch on the surface after being underwater for long periods of time, air would either rush out or rush in, sometimes it would take 2 guys to pop a hatch open with a vacuum in the boat.
The exterior hull pressure increases 44 psi every 100 feet down. The interior didn't change like that though.
hope that helps! Dow :)
Brian T - Posted - 08/10/2020: 19:24:34
Yes, thank you. We travel under some extreme conditions, I sometimes wonder how we can sustain a habitat suitable for people.
I actually still own one of the original USS Nautilus model subs that surfaced on baking soda.
They were prizes in Kellog's Corn Flakes as I recall.
Maybe you have seen a movie where somebody has to run their power boat up a spillway and jump through the air over a dam?
Hey, kid! I'm still here! Yeah, and it was under a bridge.
Supper is Vietnamese Salad Rolls aka spring rolls.
All I gotta do is cook some 16-20 prawns.
STUD - Posted - 08/11/2020: 01:58:40
I had one of thos subs...! :0)
STUD - Posted - 08/11/2020: 15:57:20
Big Bag o' Balls - venison meatballs, that is! And marinara sauce made from fresh garden tomatoes.
STUD - Posted - 08/11/2020: 15:58:34
quote:
Originally posted by figmo59
Big Bag o' Balls - venison meatballs, that is! And marinara sauce made from fresh garden tomatoes.
STUD - Posted - 08/11/2020: 16:02:19
BAGS OF BALLS..N..THIER DONE DIRT..CHEAP.....!.....
Bagsofballs...n ..thier done...dirt cheap...!
;0)
Edited by - STUD on 08/11/2020 16:03:00
STUD - Posted - 08/11/2020: 16:04:16
Rocky Mountain..
Banjo Balls.... :0)
conic - Posted - 08/11/2020: 16:35:47
yuk, some folks eat any old rubbish, there is no need for it these days with so may good food cooking tutorials online
STUD - Posted - 08/11/2020: 16:48:10
The final product:
STUD - Posted - 08/11/2020: 17:07:15
quote:
Originally posted by Wet Spaniel
Bangers n mash, and somewhat more peas than I expected
Naah......
That's about the right amount of ..peas... ;0)
Brian T - Posted - 08/11/2020: 18:41:09
I'm learning that there's something about pizza sauce which needs a layer of thin sliced, fresh & ripe tomato to really taste "right." Did it accidentally one night (my crust and my sauce) to my complete surprise.
I am to be the local foodie to taste test local pizza this coming Friday.
The issue is crust quality. Ought to be quite fun.
Four new salts arrived to add to my collection. One is coffee salt. The others are
comparable to several smoked salts that I have already. I'll take them all along, just for fun.
bubbalouie - Posted - 08/11/2020: 20:08:33
I used to find really good San Marzano canned tomatoes in our local grocery store.
This sauce recipe was with the best pizza dough recipe we found in a baking book.
smittenkitchen.com/2010/01/tom...d-onions/
It tastes too good to be this easy.
Brian T - Posted - 08/11/2020: 20:50:18
I made a spread sheet with 9 different pizza sauce recipes.
#10 was/is mine and I'm 100% pleased.
Did that with waffles, pancakes and fajita seasoning as well.
The chocolate dessert waffles are great. How can you miss?
I don't object to a call for: "Let's have fajitas instead." Your choice is elk or bison tenderloin.
The butcher can't spell. Everything is labelled xxx-lion. I have strip lion. Want some?
Remsleep - Posted - 08/12/2020: 09:26:21
quote:
Originally posted by bubbalouie
I used to find really good San Marzano canned tomatoes in our local grocery store.
This sauce recipe was with the best pizza dough recipe we found in a baking book.
smittenkitchen.com/2010/01/tom...d-onions/
It tastes too good to be this easy.
That's my go-to recipe as well.
steve davis - Posted - 08/12/2020: 09:40:24
Yesterday I got "The Call" to come over for turkey burgers.
A few minutes ago I got "The Call" to come to a different house at 5 pm for homemade spaghetti and meatballs and to bring my banjo for an apres supper jam with our President (of the Bluegrass Assoc. of Maine).
STUD - Posted - 08/12/2020: 16:31:34
Clean Out the Fridge Night at Chez White/Wadsworth.
It won't let me upload photos, I'll try again later.
Brian T - Posted - 08/12/2020: 17:02:46
Freezer surprise. I hope that I find a beefy bison elk sort of thing.
steve davis - Posted - 08/13/2020: 09:25:16
Last night's spaghetti and meatballs was fantastic along with a couple hours of picking and story telling.
I'm so lucky to have dear friends that I can stay in contact with pretty much as family members.
Same thing/different place tomorrow night.
Wet Spaniel - Posted - 08/14/2020: 13:04:33
quote:
Originally posted by Brian T
Freezer surprise. I hope that I find a beefy bison elk sort of thing.
You must have a bloody big freezer Brian, I can maybe fit half a lamb in mine
Wet Spaniel - Posted - 08/14/2020: 13:07:41
Not tonight but tomorrow afternoon -got some friends over so we are hopefully having a bbq. Boned out and butterflied a leg of lamb Which is now residing in a bath of olive oil, garlic, lemon and herbs. It’ll get cooked on An open fire in the garden tomorrow.
Wet Spaniel - Posted - 08/14/2020: 13:10:06
Also putting a trout on the smoker, my fishing club has a 5 acre lake which we stock with fish for the table, pulled this chap out last night so he’s having a quick brine before smoking tomorrow.
Remsleep - Posted - 08/14/2020: 13:22:16
quote:
Originally posted by Wet Spaniel
Not tonight but tomorrow afternoon -got some friends over so we are hopefully having a bbq. Boned out and butterflied a leg of lamb Which is now residing in a bath of olive oil, garlic, lemon and herbs. It’ll get cooked on An open fire in the garden tomorrow.
Sod the quarantine regs, I'm coming over.
Wet Spaniel - Posted - 08/14/2020: 13:55:50
quote:
Originally posted by Remsleep
quote:
Originally posted by Wet Spaniel
Not tonight but tomorrow afternoon -got some friends over so we are hopefully having a bbq. Boned out and butterflied a leg of lamb Which is now residing in a bath of olive oil, garlic, lemon and herbs. It’ll get cooked on An open fire in the garden tomorrow.
Sod the quarantine regs, I'm coming over.
Bring a bottle mate, I'll make you a space at the table !
STUD - Posted - 08/14/2020: 15:13:42
Jonty ya had Liz..at lamb..! :0)
Brian T - Posted - 08/14/2020: 15:14:50
I do have a big freezer. Economical.
Big enough for a couple of book cases for stacking pies and meats.
Even found a couple of meat rabbits in there last night.
Elk tenderloin and some bison burger came upstairs with me last night.
Old lard pie crust dough which will be rolled out for a baked sweet treat this weekend.
Tonight is the Grizzly for a pint of dark ale and pizza (pepperoni, green pepper and fresh tomato.)
I have 4 new salts to taste, one has coffee = what a delight!
Wet Spaniel - Posted - 08/14/2020: 15:20:04
quote:
Originally posted by figmo59
Jonty ya had Liz..at lamb..! :0)
Send her over, there must be at least two hundred within a 100 yard radius of the house, in fact, bring yourself along too.
Wet Spaniel - Posted - 08/14/2020: 15:22:37
Just finished the pork pies too - I’ll be struggling not to eat these tonight
STUD - Posted - 08/14/2020: 16:23:07
Locally sourced steak (London broil) from a nearby farmer's market. Still can't post any pics; I keep getting an error message every time I try to upload photos from my phone. :(
Liz
reubenstump - Posted - 08/15/2020: 05:18:24
Andouille from the farmers market
Shrimp from the seafood joint
Chopped Brandywine tomatoes from the garden
Sweet peppers from the store (garden is doggin' it)
Jalapeno pepper from the store (garden is doggin' it)
Sweet onion from the farmers market
Grill.
Stir occasionally, using trowel/spade with bits of dirt, charcoal, and whatnot.
Add shrimp near the end (low fat, cooks fast)
When cooked, move to large bowl.
Add olive oil, Tabasco, homemade spice mix, etc., as desired.
Eat.
bubbalouie - Posted - 08/15/2020: 05:27:49
That looks good! we had smoked sausage & nice big prawns on pasta the night before last. A great combo!
Last night was delmonico steaks & double baked potatoes.
Wet Spaniel - Posted - 08/15/2020: 23:07:47
quote:
Originally posted by reubenstump
Andouille from the farmers market
Shrimp from the seafood joint
Chopped Brandywine tomatoes from the garden
Sweet peppers from the store (garden is doggin' it)
Jalapeno pepper from the store (garden is doggin' it)
Sweet onion from the farmers market
Grill.
Stir occasionally, using trowel/spade with bits of dirt, charcoal, and whatnot.
Add shrimp near the end (low fat, cooks fast)
When cooked, move to large bowl.
Add olive oil, Tabasco, homemade spice mix, etc., as desired.
Eat.
That looks lovely.
Wet Spaniel - Posted - 08/15/2020: 23:12:21
we ate and drank very well yesterday. Garden full of friends And the sun was shining. Lamb and chicken over a wood fire and a rainbow trout in the smoker. One of the best days I’ve had in a good while -mane a slightly fuzzy head to show for it this morning.
Brian T - Posted - 08/15/2020: 23:43:05
Bison burger spag sauce and a parallel batch of taco meat at the same time.
Gotta get back to cooking for 6-8 = eat one and freeze the rest.
Jonty, I'd bring a case of wine for your lamb, chicken and a taste of that trout.
I find it hard to stay awake through one big glass of red!
Wet Spaniel - Posted - 08/16/2020: 00:49:18
quote:
Originally posted by Brian T
Jonty, I'd bring a case of wine for your lamb, chicken and a taste of that trout.
I find it hard to stay awake through one big glass of red!
You'd be very welcome at my table any time Brian - wine or no wine (but the former preferred )
Brian T - Posted - 08/16/2020: 00:57:14
Your kitchen fire reminds me that I really should rig up some sort of an open fire pit in my front yard. There's an added flavor from fire that is unmatched even by charcoal.
My front door opens onto a dead plain of spruce needles and a few weeds.
The bottom back door is really awkward for me to get to with any food preps.
STUD - Posted - 08/16/2020: 01:51:41
Man....
If we all got together in ...one good cookin spot...! :0)
Wet Spaniel - Posted - 08/16/2020: 01:59:43
quote:
Originally posted by figmo59
Man....
If we all got together in ...one good cookin spot...! :0)
That'd be some get together alright!
Wet Spaniel - Posted - 08/16/2020: 02:02:45
quote:
Originally posted by Brian T
Your kitchen fire reminds me that I really should rig up some sort of an open fire pit in my front yard. There's an added flavor from fire that is unmatched even by charcoal.
My front door opens onto a dead plain of spruce needles and a few weeds.
The bottom back door is really awkward for me to get to with any food preps.
You're right about the wood fire flavour Brian - you really should knock something up. Once I've finished fitting our new kitchen, I've been given the go ahead (by the boss) to build a pizza oven in the garden - I'm looking forward to that.
reubenstump - Posted - 08/16/2020: 02:40:53
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by Brian T
Your kitchen fire reminds me that I really should rig up some sort of an open fire pit in my front yard. There's an added flavor from fire that is unmatched even by charcoal.
My front door opens onto a dead plain of spruce needles and a few weeds.
The bottom back door is really awkward for me to get to with any food preps.
You're right about the wood fire flavour Brian - you really should knock something up. Once I've finished fitting our new kitchen, I've been given the go ahead (by the boss) to build a pizza oven in the garden - I'm looking forward to that.
That's something I'll build at my next house. An sand-filled area for cooking over grates/planchas/rebar, plus a bread/pizza oven, which may be used for smoking meat as well.
And if Brian doesn't bring enough wine I'll do so. I'm torn between the lamb and the trout.
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