Do you serve that on square plates? How about the vino? LOLQuote:
Originally Posted by Sourdough
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Do you serve that on square plates? How about the vino? LOLQuote:
Originally Posted by Sourdough
When you get tired of the bean'glop and it gets too thick you can form it into patties pat bread crumbs in the surface and pan fry it (bacon grease optional).
Quote:
Originally Posted by 2dumb2kwit
With some shredded sharp cheddar on top, I would think a bold Cabernet would serve nice. ;-)
A "Real'Man" just eats it out of the pot, using a table spoon in his right hand, and a bottle of Tequila in his left hand to wash each spoonful down.Quote:
Originally Posted by 2dumb2kwit
I am thinking a "French Maid" would serve nice.Quote:
Originally Posted by intothenew
I think, you're thinking, of dessert.Quote:
Originally Posted by Sourdough
I think you are correct................HeheheheheQuote:
Originally Posted by intothenew
That's really depressing. I look at the stuff Grrlscout is cooking up and then all this talk of beanglop. By the way, if you hold a table spoon in your right hand and a bottle of Tequila in the left how do you hold the pot? On second thought, I don't want to know.
The pot just lives/stays on the woodstove 24/7Quote:
Originally Posted by Rick
Are you sure it's safe to mix alcohol, beans and an open flame? accidents will happen, and Rick never did get 2Dumb to sort out the non-return valve for the F.A.R.Ts
If I was into recycling, I could put a propane bottle in a backpack with proper plumbing and have "Natural'Gas".Quote:
Originally Posted by Winnie
Which brings up an important Wilderness Survival tip. If your sleeping bag has a hole in it, be sure said hole is pointed away from the campfire.:whistling:
I would think a mummy bag would tend to levitate under those conditions. Lighter than air and all.
Nothing fancy: ribeye, roasted potatoes, brocc with parm, good beer.
http://farm8.staticflickr.com/7017/6...88b0dfa5_b.jpg
BTW, I highly recommend this recipe for the roast taters. A real PAIN, but worth it. I used bacon fat in lieu of duck fat.
I just finished a ham sammich. It was ham left over from last night. (Cooked on the grill...with some sweet-taters.)
This afternoon, I'll be cooking a turkey. When I was in the store yesterday, getting a ham, I saw that they had fresh turkey, (Not frozen) so I brought one home and put it in a brine last night.
(Brine= salt, sugar, molasses, black peppercorns, rosemary, and thyme in chicken stock.)
Thanks for the tater recipe, will be trying it tonight.Quote:
Originally Posted by grrlscout
Funny, I had a nice 14 oz ribeye myself! I cooked it sous vide @ 128 F for 50 minutes, then seared it in a screaming hot skillet. Not only did I not manage to take a picture, I didn't even make anything to go with it, just ate it standing up by the sink!:tongue_smilie:
Today we're having boiled lobster with oyster stuffing on the side. And beer.
Oyster stuffing = 3/4cup saltines crushed, 3/4 cup chopped celery, 1tsp salt, and 1/4 tsp pepper mix together dry. Pour 1/2 in buttered 9x9 baking dish. Slice up 1pt of oysters (save the slime) and drop on mix in pan. Pour in oyster snot (about 4tbs), distribute evenly, put other half of dry mix on top, pour 1/3 cup butter evenly over top then pour on 4tbs of light cream. Bake 350 for 30 minutes or until just toasty on top.
Tomorrow is roast duck stuffed with cinnamon-apples and raisins, yams, beans from the garden, home made bread, home grown cranberry sauce and some kind of alcoholic beverage, probably cider.
Dummy proof cream cheese pie.
1 block of philly cream cheese.
1 can of sweetened condensed milk.
1 teaspoon vanilla extract.
1 teaspoon lemon juice.
(I go a little heavy on the vanilla and the lemon juice.)
Mix it all up.
Pour it into a graham cracker pie crust.
Put in the fridge for about 30 minutes.
Dump a can of pie filling/topping on it.(I like blueberry.)
Stick it back in the fridge for about 30 minutes.
Enjoy.
(Just so that Rick isn't confused.......Take it out of the fridge, get a slice and eat it.)LOL
I appreciate your exactness. I get confused easily.