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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/18/2008 1:45:21 PM | I deep fry chickens whole. Whew I got the W.   If you have some open weeds and grass all grown up mow a path and put up chicken wire. Let the chickens run and eat all the bugs and fresh greens they like. After 3-10 days they taste so much better you won't ever want enclosed raised chicken ever again. Don't give them any cracked grain or you'll get rats. Just a 1/2 cup per chicken per day. After that batch is cooked and canned or frozen move the chicken wire to a new spot. Brushhog the old spot and let it grow out until the next cycle.
If you fill up one of those little 6" deep pools with water and put a carp in it the carp will taste better after 2-3 days. Change the water every day. The carp is good as pollock or cod. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/18/2008 1:54:08 PM | hot and sour soup
soaking clouds ear mushrooms and dried shitake
They will join :
bamboo shoots
sliced water chesnuts
straw mushrooms (from a can)
thin sliced pork (loin chop works well)
one inch cubed chicken breast (can slice as well)
about 20 large shrimp
a pack of cubed extra firm tofu
Bok choy (fresh picked from the garden)
broccoli (see above)
carrots (I try to julienne em)
one celery stock
into a big pot of fresh chicken stock (store made also works)
a dash or two of 5 spice
light and dark soya sauce
white pepper (about a tblsp)
white wine vinegar
apple cider vinegar
seasoned rice wine vinegar
seasame oil
hot chili paste
trick is to try and get the sour (vinegar to compliment the hot)
it depends on how high your heat tolerance is.
Once I figure out the ratio I stir in premixed tapioca starch (corn starch works too)
until the broth starts to thicken up a bit...dont want it too thick though.
I garnish the soup with chopped green onion and bean sprouts and sweat, sweat, sweat.
This also freezes well which is good if you dont have an army to feed. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/18/2008 7:37:52 PM |
What a cool idea!
Damon: Have you done one yourself?
It makes me laugh thinking about it but I want to try it.
If the rain lets up it is going to be some bacon, cheese burgers tonight.
I have gotten to where if I can't cook certain food on the grill (like burgers, steaks, ribs) I just don't want them.
Think I'll drink a beer while waiting on the rain to quit.
No, I've never done one myself, but I have to tell you, they are to die for. I guess you'd have to adjust the cook time, maybe go marginally cooler with the oil, since you wouldn't be looking for quite the rapidity of heat-saturation... I dunno. If I had the stuff to do it I certainly would. I have a friend who does the best fried turkeys I've ever had, and these hens at the truck-stop in WA approached that goodness.
Amen, if it can't be done on the grill... It's just a disappointment. I'll join you for that beer!
-damoN- (grilling, beer-swilling emoticon, please?) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/19/2008 4:33:04 PM | Geez, Redneck... I'm sure glad you firmly struck the "w" when talking about boiling a chicken whole. I'm watching No Reservations, and Bourdain was just eating some chicken innards, lol...
Hello! DamoN
I adore A Bourdain & love his show No Resrv & Cook's Tour!!! Have you seen the one where he visits Malaysia? Great show....
Today we're getting ready to cook for our annual family reunion, and was checking the thread out for some new recipes. So far we've got crab & shrimp boils going and of course lots of beers to kool off the spices  and make this weather sting a little less!
We've got ribs rubbed & ready for tomorrow, homestyle pot salad chillin, assorted salads from all the family, and lotsa melon "spiked and ready" for our pre-reunion party for tonite!   
Should be an interesting 24 hours!!! It's what we do best in N'Awlins!!!
Good to see you DamoN.....Write when you can!
M4M2 | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/19/2008 4:46:16 PM | Heya, Music... Wow, that sounds like a feast. Wish I was over there in the Big Easy with ya'll... Just veggin' out over here- Did a rump roast with taters and onions, garlic, you know the routine. And a little cheap red to wash down my birthday dinner. I'll go back and graze a little more in a while.
Bourdain had fun in Malaysia. Makes me want to go. Ride a bicycle the rest of my life and to heck with diesel fuel...
Gobbledy, gobbledy, oink-oink-oink-oink-OINK!!!
-damoN-
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/19/2008 4:59:39 PM | Hey, DamoN
They call you the breeze or somethin? lol Was trying to mail you but it won't go thru....What's up with that? 
Tryin to take a time out from the heat..... 
The beers are cool, but the seafood boils will take the skin off your lips....Just like we like em!
We're also making some bread pudding with a rum sauce to go on it.....yum!!! I have recipes I need to post!!! Soon!
Later Ya'll
M4M2
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/20/2008 4:14:14 PM | We are having BBQ'd country style pork ribs. Corn and potatoes grilled at the same time and a loaf of very crusty bread heated last on the gill.
Par Boiled the ribs in Amber Bock Beer, onions garlic and a bit of red wine vinegar.
My secret Jim Beam BBQ Sauce. The teen units are drooling ...I can't wait to get these babys over the fire....
Drinking the rest of the 6 pack for good measure too. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/20/2008 4:48:35 PM | Grilled Lime Pepper Tequila Chicken (marinate in olive oil, salt, cracked pepper, juice of 1 lime, and a shot of tequila...reserve one shot for the chef!)
Pesto Herb Purple Potatoes (boil up some purple potatoes, half them, strain them, then toss with a tbsp or two of pesto, some chopped parsley, and a hint of chopped rosemary. Maybe add a drizzle of olive oil and some fresh grated Romano cheese.)
Grilled Eggplant (sliced, marinated in olive oil, salt/pepper, and balsamic vinegar.)
A mango (I ate it raw and made a HUGE mess. But, that's part of the fun with mangoes.)
Delicious! I'm going to have to read the other posts, there's some killer recipes on here. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/20/2008 5:33:54 PM | Start out with 6 large ribs and end up with a bakers dozen because they fall apart. Holy crap the boy child is going back for thirds.....
One thing about this home...do NOT get between the teen units and their meals...you may loose a limb.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/21/2008 4:57:00 PM | EEEEWWW! Don't put that nasty stuff in your drain. Put it in a toxic waste dump . Glad to see ya back damon and hello to all you new folks.
For deep fried chicken start with peanut oil at 45-500 F at full burner. After the bird is in for 5 minutes let temperature drop to 325 F and keep it there for about 3 or 4 minutes a pound.
This also works for whole chickens. Not chicken wholes .
Having a manly supper tonite. Capn crunch with crunchberries. It was 108 today and I'm beat  . Have a good one y'all. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/21/2008 9:04:32 PM | Crunch Berries rock, Redneck... I don't know about the chicken holes... Bourdain is currently eating Camel holes in Saudi.... New episode. Talk about humpin' it up, lol. He even mace a "camel toe" joke, and they all loved it!!!
Halla ma shall mach hall malla lalla malla heimlich al tikriti. This is an Arabic take on my concept of Chinese naming newborn children. I don't speak either language, but it all sounds good to me in jest.
Uh... What do you do if you are confronted with a camel toe that has a Cap'n Crunch consistency?
-damoN- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/22/2008 7:24:53 PM | Completely ignoring the post above mine.
But, Happy belated birthday Damon...anyway.
Tonight is a real simple night. Just having chicken noodle soup and a grilled cheese sandwich. Normally, that is my favorite cold weather food but it just sounds good (in spite of the 90+ degree temperature we are having everyday). | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/22/2008 9:18:30 PM | Hey...I saw that episode on Bourdain..I was "grossing" out over the fact that they literally go pick out their "young camel" to take home and eat. GROSS, but to each their own..I guess.
I opted to stop off at our local Jon Smith Subs and had a "Steak Bomb"...just a 6 incher...wasn't into the "whole" 12 incher tonight, but it was satisfying, none-the-less.
Hey Naughty...how ya doin' gf? I'm hot too..but at least I'm tan now..lol..and NOT from going in the sun outdoors...from the one week of tanning I've been doing in the tanning salon...whoo whoo.....tan line only down below...you guys can ONLY imagine the visual. LOL
~~Beth~~ | |
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