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quote:
Originally posted by bubbalouieWe ordered a grinder attachment for Terry's Kitchen Aid mixer. I looked it up & figured we'd get the metal version. We ordered the plastic one by mistake! It works great! I've been grinding up simmering (Blade steaks) with a hunk of fat.
I put the meat & fat in the freezer until it's easy to slice up into strips to push through the cold grinder parts from the freezer. So much better than trying to cook up a hockey puck/boot heel burger!
Home ground are the best burgers! We made small patties & cooked them on the fire pit over charcoal. She makes sourdough bread & buns plus pizza crust plus other baked goodies. I test it & then she takes the rest to work!
We had a couple tries at Italian fennel sausage too. Need to step up the fennel again! Terry made spaghetti & meatballs with it. Not too hard. We watch our salt & use lots of other herbs & spices.
Hmmm, I may look into the grinder attachment for kitchen aid. Thx
Yesterday we visited our local fish monger and this time had him cut two thick 8oz slabs of sea bass. Pan grilled to get each side very golden, then transferred to a 450 oven and roasted them up to about 135 or so, then removed them and covered while the skinny asparagus was boiled, and the beurre blanc was in the making: with capers, lemon juice and zest, white wine, shallot and dill, and the butter. Seasonings were black pepper and Maldon sea salt. Brad
I had never cooked sea bass. It was better than wherever I ordered it out.
Brad
Edited by - rinemb on 09/18/2022 07:31:02
All this fish talk has reminded me it's time to go get some Salmon, and Steelie fishing is on its way!
Maybe a trip up to the Manistee is in order?
Plank, broiled, fried or smoked, I'm ready to go!
Is it strange that I count "Fishing" as part of the Holiday Season?
The Holidays as observed by CSRAT:
Start of Sept. - My B-Day
Mid Sept. - Salmon / Michigan & Tributaries
Sept. 15 - Squirrel Opener
Early Oct. - Yellow Perch / Maumee Bay / Erie
Late Oct. - Halloween
Late Nov. - Thanksgiving
Dec. - Steelhead / Michigan & Tributaries
Late Dec. - Christmas & New Year's Eve
(I don't hunt deer. The woods in my area are over run by morons every deer season. The last time I went I sat in my blind, an hour before dawn and it sounded like the beaches at Normandy on D-Day)
Edited by - csrat on 09/18/2022 15:10:54
quote:
Originally posted by STUDSteel head is way better n salmon imo...
I like 'em both, but am inclined to agree with you.
quote:
Originally posted by csratAll this fish talk has reminded me it's time to go get some Salmon, and Steelie fishing is on its way!
Maybe a trip up to the Manistee is in order?
Plank, broiled, fried or smoked, I'm ready to go!Is it strange that I count "Fishing" as part of the Holiday Season?
The Holidays as observed by CSRAT:
Start of Sept. - My B-Day
Mid Sept. - Salmon / Michigan & Tributaries
Sept. 15 - Squirrel Opener
Early Oct. - Yellow Perch / Maumee Bay / Erie
Late Oct. - Halloween
Late Nov. - Thanksgiving
Dec. - Steelhead / Michigan & Tributaries
Late Dec. - Christmas & New Year's Eve
(I don't hunt deer. The woods in my area are over run by morons every deer season. The last time I went I sat in my blind, an hour before dawn and it sounded like the beaches at Normandy on D-Day)
There are more deer,,...n... less people ...
In the ..Posted Areas... ;0)
Just sayin...... :0)
I buy extra lean ground beef from one of the local ranches in the meat business.
Sack of 25 x 1 lb frozen pkgs for $100.
Victorian Epicure is a Cdn herb & spice company. Dozens of different mixes for all occasions.
I use 1 tbsp Herb & Garlic chip dip mix to season a pound of burgers. Jut did this for the third time. Now convinced they are the best seasoned burgers ever.
quote:
Originally posted by slammerGot a bug up my arse and had to have Sushi today so off to the store to get a few things . Made 2 different crab versions.
Crab / cali rolls and spicy crab rolls. Love that wasabi up yer nose burn !!!
Of coarse I made way too much and gonna have to have it again tomorrow!!!
Slammerson !!!
Wow. Great execution! I don't eat sushi often, but like it when I do. Brad
Get some saffron basmati cooking.
Hoisin-honey-garlic sauce.
Peanut oil, sherry, Kraft brand Hickory BBQ sauce, Hoisin, honey,
several big shots of Tabasco green, crushed garlic cloves.
Bring this together to simmer in a wide pan.
Thaw as many prawn tails as you want to clean and eat.
Shell the tails and simmer in the sauce 10+minutes.
quote:
Originally posted by Brian TGet some saffron basmati cooking.
Hoisin-honey-garlic sauce.
Peanut oil, sherry, Kraft brand Hickory BBQ sauce, Hoisin, honey,
several big shots of Tabasco green, crushed garlic cloves.
Bring this together to simmer in a wide pan.
Thaw as many prawn tails as you want to clean and eat.
Shell the tails and simmer in the sauce 10+minutes.
We save all of our shrimp shells and tails in a plastic freezer bag, in the freezer. Then on occasion when daughter over,give her the bag. She collects it for making her own fish stock. I am wondering if you do that as well, since you do a lot of food in freezer storage? Brad
Using any kind of broth stock in my kitchen is a rare occasion.
The Victorian Epicure Herb & Spice Company sells satisfactory beef, chicken and vegetable dry stock broth mixes, salt-free. Those are OK with me. I like several kinds of chicken noodle soups. They all need a tsp of stock mix to avoid the dish-water concept.
A couple of nights ago, I fried a bunch of beef hamburgers with VE Herb & Garlic seasoning. Best ever to my taste buds. Lots of Maillard yum-yums and crispy bits of meat and onions in the pan. So I added a quart of water and let the crusties simmer and dissolve for 20+ minutes. I strained that and used it the next night in fried rice. I forgot to add any salt but the umami meat flavor was so strong , salt wasn't necessary.
quote:
Originally posted by rinembJonty, the "blow torch" bread got me. Not that I do not use the handy torch for cooking things, browning the top of a creme brule, browning the top of a casserole, extra sear on something. Drives my wifes nutso! Got to be careful with the mapp gas-its so hot. Brad
I only use propane in the kitchen Brad . I wish I could post a video - basically naan into hot skillet, and as soon as the typical large bubbles appear on the uncooked surface, give it a tickle with your rothenberger. It takes seconds and they come out really well. My 13 year old son loves melting the cheese on his chilli dogs with it too.
quote:
Originally posted by Wet Spanielquote:
Originally posted by rinembJonty, the "blow torch" bread got me. Not that I do not use the handy torch for cooking things, browning the top of a creme brule, browning the top of a casserole, extra sear on something. Drives my wifes nutso! Got to be careful with the mapp gas-its so hot. Brad
I only use propane in the kitchen Brad . I wish I could post a video - basically naan into hot skillet, and as soon as the typical large bubbles appear on the uncooked surface, give it a tickle with your rothenberger. It takes seconds and they come out really well. My 13 year old son loves melting the cheese on his chilli dogs with it too.
Yep, I switched my hand held torches to mapp sometime back due to a need for more heat. when I used the bottles up I will return to propane. I don't need the mapp gas anymore. I do mostly use my little butane torch for smaller stuff.
quote:
Originally posted by rinembYep, I switched my hand held torches to mapp sometime back due to a need for more heat. when I used the bottles up I will return to propane. I don't need the mapp gas anymore. I do mostly use my little butane torch for smaller stuff.
After years of thinking to myself ''I really must get a better torch'' every time my aged manual blowtorch spluttered when I inverted it or I couldnt find any matches... I eventially got my self a decent auto ignighting rothenberger - what a game changer. I got mapp gas for soldering and heatiing metal but found it was a bit of a waste for lighting the wood burner or crisping something up in the kitchen!
quote:
Originally posted by csrat(I don't hunt deer. The woods in my area are over run by morons every deer season. The last time I went I sat in my blind, an hour before dawn and it sounded like the beaches at Normandy on D-Day)
If you ever find yourself in the U.K. give me a shout. There's no such thing as public land when it comes to hunting here, you could have a few days in Scotland safe in the knowledge that the only numpties on the land would be you and me !
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