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vbxtc

Joined: 3/31/2006

Msg: 57 (view)

Homemade Liqueurs Posted: 11/20/2009 4:40:14 PM
Very festive holiday red, and it tastes great too. If you start this weekend it will be ready just in time for the holidays. Raspberry Liqueur 2 cups raspberries, fresh or frozen 1 cup sugar 1/2 cup water 1 drops orange extract 2 drops lemon extract 1 cup 100-proof vodka Put raspberries, extracts and vodka in a clean, glass 1 quart container. Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove and let sit until just warm. Pour into the container with the other ingredients. Seal and let stand in a cool, dark place for one month. Strain out the solids, then strain the remaining liquid through cheesecloth or, if you have the patience for it, a coffee filter.

vbxtc

Joined: 3/31/2006

Msg: 55 (view)

Homemade Liqueurs Posted: 11/19/2009 8:39:50 PM
so what I have is a largish amount of very bland slightly grape-flavoured vodka! Any suggestions on how I could FIX this mess? or maybe it'll improve with age? MM When I make grape liqueurs I always leave the grapes whole (less sediment to deal with), and they have to sit in a cool, dark place for minimum 1 month. Don't know how long yours have been fermenting. I only use Concord grapes, as there is a great deal of flavor in the skins. Think Welch's Grape Jelly on steroids. The skins also give the liqueur an awesome color, but it's more electric violet than deep, dark purple. I've never tried table grapes before. As for trying to fix what you already have my first thoughts are to add more grapes or (preferrably) try some Welch's Grape Juice for flavor. Also it's important to add flavor layers while leaving the natural fruit taste alone. Vodka is good, but adding brandy will improve things immensely. Finally, for more depth, try adding a little vanilla and/or spice(s) such as cinnamon, ginger or nutmeg. Go easy until you find a final flavor you like, and remember you can always add more, but you can't take anything out. As to age, I usually bottle at a month, but one or two more will make it better. After that you've got from six months to a year before it starts going downhill. Concord Grape Liqueur 2 cups Concord grapes, carefully separated from stems and rinsed 1 cup sugar 1/2 cup water 1 cinammon stick 2 teaspoons vanilla extract 2 drops lemon extract 1 cup 100-proof vodka 1/2 cup brandy Place grapes, lemon extract, vanilla, cinnamon, vodka and brandy in a clean 1-quart or 1/2 gallon glass (plastic can add a bad taste) container and set aside. Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and heat let stand until just warm. Pour over grape mixture. Seal the container and let stand in a cool, dark place for 1 month. Strain out solids and filter through cheesecloth, or, if you have the patience, coffee filters.

vbxtc

Joined: 3/31/2006

Msg: 1617 (view)

NEW YORK GIANTS 2009-2010 Posted: 11/16/2009 9:20:27 PM
Normally I don't go out of my way to compliment NFC East opponents, but since Nancy was nice enough to the 'Skins I'll return the favor. I think the Giants have a chance to take the Broncos for one reason, and it's the same advantage the Redskins had yesterday. They have a really big offensive line and running backs that can punish a defense. The reason Washington's offense made a rare appearence yesterday is because the o-line outweighed the Bronco's d-line by about 40 pounds a man. And late in the game it showed. And when the running game gets going it opens up all kinds of other stuff. Campbell hit 10 different receivers in that game. If the Giants offense can play keep-away with the Broncos defense, they win.

vbxtc

Joined: 3/31/2006

Msg: 1601 (view)

NEW YORK GAINTS 2009-2010 Posted: 11/15/2009 5:44:14 PM
Speaking of the Broncos wtf happened to them today, they got beat by the Redskins? THE REDSKINS????????? Same thing that happened when they played the Ravens. They ran into a defense with a nasty attitude that put pressure on Orton and they got it run down their throats by a makeshift offensive line. The last drive took most of the last 8 minutes and the Bronc linemen were doubled over trying to catch their breaths. I make my share of jokes about my 'Skins, but they earned this one.

vbxtc

Joined: 3/31/2006

Msg: 1496 (view)

The 2009 NFL Season Posted: 11/15/2009 5:26:08 PM
I just want to know how the Redskins are gonna score on the Broncos... My personal favorite was the pass from the punter to the fullback.

vbxtc

Joined: 3/31/2006

Msg: 18 (view)

Bad Calls, Decisions, and Quotes 2009/10 NFL Football Season Posted: 11/13/2009 4:13:44 PM
But it was a 1976 playoff game Patriots at Oakland where the Patriots were robbed of that game because of all the bad calls that went against them. And the next year the Raiders were robbed when the Broncos clearly fumbled before the goal line and the officials gave them the TD anyway. The Raiders lost by exactly 7... That was actually the first time I remember people making real noises about instant replay.

vbxtc

Joined: 3/31/2006

Msg: 13 (view)

What should I take as a mystery dish? Posted: 11/11/2009 12:09:55 PM
Perfect to start at night and take to work in the morning. I took this to a X-mas party at work and it disappeared fast, someone even took home the leftover bar-b-que sauce. No one knew it was venison until I told them. You can substitute beef or lamb, but be careful to trim as much fat as you can. Like most of my recipes, the measurements for the barbeque sauce are suggestions, and it's definitely "to taste". Barbequed Bambi 4-5 pound venison leg marinade: The night before... 1 1/2 cups soy sauce 1/2 medium onion, chopped 2 inches fresh ginger, peeled and sliced 1/2 cup brown sugar juice of half a lemon 1/2 tsp sesame oil barbeque sauce: 1 32-oz bottle Heinz ketchup - not Hunts, not Town House, not house brand - HEINZ 1/4 cup Worcestshire sauce 1 - 2 tablespoons hickory liquid smoke 2 tsp. black pepper 1 tsp. red pepper 1 tsp. garlic salt 1/2 cup honey 1/8 tsp. orange extract (powerful stuff, so be careful with it) dash curry powder dash cinnamon Cut the venison into 1 inch cubes. Place marinade ingredients into a large sealable bag or non-reactive bowl. Shake or stir until sugar dissolves. Add venison and seal. Refrigerate overnight. Drain venison and place in crock pot. Empty ketchup into a saucepan and place over medium heat on stove. Fill the ketchup bottle halfway to completely full with water, depending on how thick you like your sauce, and shake to get the leftover ketchup. Add to ketchup on the stove. Stir in remaining ingredients until completely blended. Heat until just short of boiling. Pour sauce on top of venison in the crock pot, cover, turn to high and forget it for the next 5-8 hours. One word of warning, for some reason this seems to kick out a LOT of extra liquid when I make it, so the level can get pretty close to overflowing. Ladle out any extra sauce and keep refrigerated. I used the leftover barbeque sauce after the party with some ground elk, green pepper, onion and mushrooms for some awesome spaghetti.

vbxtc

Joined: 3/31/2006

Msg: 1582 (view)

NEW YORK GAINTS 2009-2010 Posted: 11/11/2009 11:52:17 AM
Does anyone think that Phillips could coach better if he wore a Landry style hat? (Pictures Wade Phillips in a Landry hat) Thank you Pete, that's the best laugh I've had all day!

vbxtc

Joined: 3/31/2006

Msg: 23 (view)

PHILADEPHIA EAGLES Posted: 11/11/2009 11:45:52 AM
Do u actually expect REDSKINS fans to show themselves? Right here. I don't know WHY they would sign on Vic. Maybe for when McNabb takes his annual 4-5 weeks of in-season vacation, lol?

vbxtc

Joined: 3/31/2006

Msg: 48 (view)

Pumpkins!!! Posted: 11/8/2009 6:12:04 PM
Venison and Pumpkin Curry 1 pound venison/goat/lamb 2 tablespoons curry powder 1 teaspoon ground allspice 1 teaspoon ground coriander seed 2 tablespoons vegetable oil 1 onion, chopped 2 large tomatoes, peeled and seeded 1 tablespoon tomato paste 3 garlic cloves, minced 1/2 pound diced pumpkin (or other winter squash) 1 habanero chile, seeded and diced (optional) 3/4 cup chicken stock 2 tablespoons chopped cilantro salt and freshly ground pepper to taste. Put the cubed meat into aa large bowl along with the spices, salt and pepper. mix well to combine the spices and coat the meat. Refregerate, covered, for at least one hour. Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil. When the oil is just beginning to smoke, add the meat and cook until well browned on all sides, about 8 minutes. Add the onion, tomatoes, and tomato paste, and continue to cook, stirring, for four minutes, or until the onions are limp. Add the garlic and continue to cook for one minute. Add the pumpkin,. chile and chicken stock, and bring to a simmer. Reduce the heat to low, and simmer gently for 2 hours, or until the meat is very tender. Stir in the cilantro and serve with lots of rice.

vbxtc

Joined: 3/31/2006

Msg: 19 (view)

Mexican Christmas or even Thanksgiving Posted: 11/8/2009 5:56:07 PM
SS, In my part of Alexandria every grocery store has Mexican food sections, some quite extensive, and there are many small stores specializing in Mexican, Central and South American food. Let me know what you're looking for and I'll see if I can find it. Except for the year I made raspberry liqueuer and hazelnut glazed chicken breasts instead of turkey, I've never really played much with my family's holiday food traditions. But depending on what house I ended up at there was always something different, something in addition to the usual turkey, ham, stuffing, etc. At my Dad's there would be corn pudding, ribs and/or chittlins (although almost no one but him would touch those). My brother-in-law is French and does most of their cooking, so there might be a couple of things from his childhood, like lamb, on the table. My aunt could come up with almost anything from almost any part of the world, just because she likes to try new things and a holiday crowd is a captive audience. Best holiday surprise so far...crab cakes!

vbxtc

Joined: 3/31/2006

Msg: 66 (view)

latest cookbook you bought? Posted: 11/6/2009 5:39:47 PM
Not my latest, but probably the most interesting: The Roman Cookery of Apicius, a Treasury of Gourmet Recipes & Herbal Cookery. I found it in an antique store for $3. Essentially written in the first century it features such fascinating dishes as Rose Hips and Calf's Brains Custard (14 brain recipes, I'll send you the list if you want them SS), Caraway Date Sauce for Poached Fish, Fern Roots and Beets with Almonds, Roast Kid Stuffed with Ginger Sausage, Lungs Apicius (?!), Lentils and Chestnuts in Coriander Wine Sauce, and Tripe with Cinnamon-Nutmeg Sauce. Absolutely fascinating reading.

vbxtc

Joined: 3/31/2006

Msg: 842 (view)

*the official DALLAS COWBOYS thread* Posted: 11/6/2009 4:39:12 PM
I also believe that's one reason the Skins are not doing so well, they have one of the youngest O lines in the league. The 'Skins have one of the youngest lines in the league now because, like the Cowboys, they had one of the oldest in the league when the season started (average age 32). Vinny "yes Mr. Snyder, sir" Cerrato doesn't believe in drafting o-linemen (4 5th round and up in 10 years), so there's no continuity when replacements have to play. Then Thomas and Samuels got put out for the year. Now there's one stud in his prime (Dockery), a 33 year old center (Rabach), a third year undrafted free agent tackle who's average at best (Heyer) and 2 line spots by committee, because none of the castoffs, journeymen and one third round pick are good enough to make it as a fulltime starter in the league. If Dallas doesn't draft decent o-linemen soon, this could be you...

vbxtc

Joined: 3/31/2006

Msg: 8 (view)

Hogan And Bischoff Join TNA Posted: 11/2/2009 9:18:31 PM
Just a hint: Hogan and Nash both had direct control of their characters and storylines in WCW and look how that turned out... All of the young talent will not see the spotlight now. Nice knowin' ya TNA.

vbxtc

Joined: 3/31/2006

Msg: 8 (view)

Jamaican National Dish Posted: 11/1/2009 5:43:58 PM
Jamaican Curried Goat 2 tablespoons vegetable shortening 3 pounds goat, cut into small serving pieces 1 large onion, finely chopped 3 tablespoons curry powder 1 fresh Scotch Bonnet pepper, finely chopped 1 bay leaf 1/2 teaspoon allspice 1 cup coconut milk beef or chicken stock Salt, freshly ground pepper to taste juice 1/2 lime Melt the shortening in a skillet and brown the meat all over. Remove to a covered heavy casserole. Saute the onion in the fat remaining in the skillet until transparent. Add the curry powder and Scoth Bonnet, and saute, stirring for a couple of minutes. Add to the casserole with the bay leaf, allspice, coconut milk, and enough stock to cover the meat. Season with salt and pepper, cover, and simmer gently until the meat is tender, about 2 hours. Just before serving add the lime juice, and cook 2 or 3 minutes longer. Goes great with a Red Stripe. Spicy Shrimp and Lobster Coconut Soup 2 (4-inch) pieces lemongrass stalk, smashed 1 teaspoon whole coriander seeds 2 teaspoons olive oil 1/2 cup diced yellow onion 1/2 red bell pepper, seeds and stem removed, and diced 2 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 cups shrimp stock 1/2 Scotch bonnet pepper, seeded and minced 1 1/4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 12 ounces medium shrimp, peeled and deveined 2 spiny lobster tails, meat removed and diced 2 1/2 cups unsweetened coconut milk 1/4 cup fresh lime juice 3 to 4 tablespoons chopped fresh cilantro leaves Place the lemongrass stalks and coriander in dampened cheesecloth and tie together with kitchen twine. Set aside. Heat oil in a medium stockpot over medium-high heat. Add onions and bell peppers, and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add the spice bag, shrimp stock, and Scotch bonnet pepper. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes. Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and chopped cilantro and cook 2 to 3 minutes or until heated through. Remove the spice bag from the soup and ladle into warmed soup bowls. Serve immediately.

vbxtc

Joined: 3/31/2006

Msg: 5 (view)

Tree Berries Posted: 10/31/2009 8:08:35 AM
They sound like mulberries. You can use them about the same as blackberries, but they aren't quite as juicy. I do LOVE the taste though, we used to have one in our back yard. The best part is that the trees don't have thorns!

vbxtc

Joined: 3/31/2006

Msg: 36 (view)

Squirrel and Rabbit recipes? Posted: 10/28/2009 9:23:00 PM
From "Spoonbread and Strawberry Wine". Brunswick Stew 1 medium rabbit 1 squirrel 2 quarts water 1 1/2 tbl. salt 1 large onion, chopped 1 1/2 cups baby lima beans 2 slices bacon, diced 4 medium potatoes, peeled and cubed 3 cups fresh tomateos, chopped 1/2 tsp. pepper 1 tsp red pepper 1 tsp. sugar 2 cups fresh corn 2 tbls. flour 2 tbls. butter Skin and clean the rabbit and squirrel, then wash in several changes of water. Cut into desired pieces for serving. Bring the 2 quarts of water to a boil and add the rabbit and squirrel. boil for 1 hour. Add salt, onion, lima beans, bacon, potatoes, tomatoes and pepper. Cover and cook slowly for another hour or until tender. Add the sugar and corn. Continue cooking for 15 minutes. Mix flour and butter into a paste and add to stew. adjust seasoning as desired. Cook about 15 minutes longer. Serve hot. Note: a 4-4 1/2 pound stewing chicken may be substituted for the rabbit and squirrel.

vbxtc

Joined: 3/31/2006

Msg: 2 (view)

Hogan And Bischoff Join TNA Posted: 10/27/2009 9:24:31 PM
My fans have been asking me to return to the business for many years on a full time basis, but the timing or the opportunity has never been right until now. Translation: my ex-wife who is living in my former house with a 20 year old took me to the cleaners in the divorce and I really need the money.

vbxtc

Joined: 3/31/2006

Msg: 24 (view)

Pumpkins!!! Posted: 10/26/2009 8:17:21 PM
^^^^^ You're absolutely right Wingsonmyfeet, and I didn't even notice, lol! I guess I tend to think of sweet potato and pumpkin pies as interchangable. Sorry 'bout that.

vbxtc

Joined: 3/31/2006

Msg: 1284 (view)

The 2009 NFL Season Posted: 10/24/2009 7:48:38 AM
^^^^^ Peters and one of the Andrews sisters That's the best I've had all morning!

vbxtc

Joined: 3/31/2006

Msg: 56 (view)

latest cookbook you bought? Posted: 10/23/2009 9:26:22 PM
My Little Conch Republic Cookbook: Recipes from the Florida Keys and Key West.

vbxtc

Joined: 3/31/2006

Msg: 10 (view)

Pumpkins!!! Posted: 10/23/2009 9:18:35 PM
Sweet Potato Pecan Pie 1 pastry-lined pie shell 2 cups cooked, peeled sweet potatoes 1 stick (1/2 cup) unsalted butter 1/2 cup heavy cream 1/2 cup light brown sugar, packed 2 large eggs, slightly beaten 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg dash salt 2 tablespoons bourbon or if you can find it, praline liqueuer 1/2 cup dark corn syrup 1 cup pecan halves Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside to cool. Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and bourbon or praline liqueuer. Blend until fluffy, spoon into pie crust. Bake at 375° for 20 minutes. Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean. Top with whipped cream. Pumpkin Cake 1/2 cup shortening 1 cup sugar 1 cup firmly packed brown sugar 2 eggs, beaten 1 cup cooked, mashed pumpkin or winter squash 3 cups sifted cake flour 4 tsp. baking powder 1/4 tsp baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 cup milk 1 cup chopped walnuts or pecans 1 teaspoon maple flavoring Frosting of your choice ( recommend sour cream, vanilla or whipped cream) Cream shortening and slowly add sugars, eggs and pumpkin. Sift together flour, baking powder and soda; add alternatively with the milk to the creamed mixture. Fold in nuts and maple flavoring. Pour into 3 greased 8" round layer cake pans. Bake in a 350 degree oven for 30 minutes. Cool on racks. Put cake layers together with frosting, then frost sides and top. Pumpkin Cookies 1/2 cup shortening 1 1/4 cups firmly packed brown sugar 2 eggs 1 teaspoon vanilla 1-2 drops orange extract 1 1/2 cups mashed cooked or canned pumpkin 2 1/2 cups sifted flour 4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup raisins 1 cup chopped nuts Cream together shortening and brown sugar. Add eggs, beat throughly. Mix in vanilla and pumpkin. Sift together dry ingrdients. Blend into creamed mixture. Stir in raisins and nuts. Drop dough by heaped teaspoons onto a greased baking sheet about 2" apart. Bake in a 375 degree oven about 15 minutes until lightly browned. Remove cookies and cool on racks. Makes 5 dozen.

vbxtc

Joined: 3/31/2006

Msg: 4 (view)

For something really radical - Toast :19: Posted: 10/22/2009 9:25:21 PM
^^^ OMG, that sounds great! Is it getting hot in here???

vbxtc

Joined: 3/31/2006

Msg: 5 (view)

Need new Recipes for this Fall/Winter....... Posted: 10/19/2009 6:54:09 PM
Asian-Style Braised Short Ribs 5 pounds beef short ribs, cut into 4-ounce portions 1 cup soy sauce 1/4 cup rice wine vinegar 3 cloves garlic, peeled and smashed 1 (5-inch) stalk lemongrass, halved and smashed 1 tablespoon peeled and minced ginger 1/2 cup light brown sugar 1 quart water 1/2 cup sliced green onion bottoms, white part only 3/4 teaspoon crushed red pepper 1/4 cup fresh orange juice 1/4 cup hoisin sauce 2 tablespoons fresh lemon juice Jasmine Rice, for serving 2 teaspoons finely grated orange rind, for serving Sliced green onion tops, optional for garnish Preheat the oven to 350 degrees F. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid. Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice. Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired. Braised Short Ribs Dinner 8 beef short ribs salt and pepper 1 tsp garlic powder or to taste 1 cup all-purpose flour 1/4 cup vegetable oil (or other fat) 6 medium potatoes, quartered 6 medium carrots, sliced 1 medium onion, diced 1 medium green bell pepper, seeded and cubed 1/4 cup water Season ribs to taste with salt, pepper and garlic powder. Dredge ribs in flour until well coated. preheat oven to 350 F ( 180 C, gas 4). Heat oil in a skillet and when it's hot, just under smoking, brown the ribs on both sides. Place them in a casserole dish or pot large enough to take them in one layer with room to spare. Put potatoes, carrots, onion and green pepper around the meat, then sprinkle with a little salt and pepper. Pour in the water, cover, and cook in the oven for one hour and 20 minutes or until the ribs are tender and falling off the bones. Great with crusty bread to mop up the gravy.

vbxtc

Joined: 3/31/2006

Msg: 43 (view)

Apples to Apples-- looking for some new recipes Posted: 10/18/2009 8:49:29 PM
...every other recipe I’ve been able to find calls for fermenting the fruit and alcohol for a month before adding the boiled sugar and water to the strained mixture. Then it’s aged for another month before straining again and bottling. Your recipe calls for adding the syrup right at the beginning with the fruit and alcohol. Have you ever tried it the other way and if you have, is there a difference in the end product? Babe In The Woods: I have recipes for both. Generally speaking I make the spiced version, so there is almost no difference between one or the other. Also, I tend to make this recipe in bulk for Christmas distribution, so I like the faster "done" time of the syrup first version. That said, plain batches that I've made without syrup at the beginning will have a sharper color (less sediment), and a little (very little) more complexity of flavor. Good if you use more than one kind of apple. If you want to make a special batch to be opened for the (for instance) 10 year anniversary of your first apple harvest, I'd go with the recipe without syrup in the first bottling, otherwise there's not much difference involved. Hope that helps.

vbxtc

Joined: 3/31/2006

Msg: 24 (view)

New Orleans Saints Posted: 10/18/2009 7:58:20 PM
Hiring Sean Payton was the best thing to ever happen to the Saints. Hiring Gregg Williams to coach the defense ain't looking so bad right now either...

vbxtc

Joined: 3/31/2006

Msg: 4 (view)

cooking for Teenagers Posted: 10/12/2009 7:34:08 PM
Try "The Starving Students Cookbook". It's available used pretty cheap on Amazon.com. I first got a copy for my sister years ago when she left for college. I think she still owns it. It's filled with useful recipes and tips for making inexpensive, filling food.

vbxtc

Joined: 3/31/2006

Msg: 7 (view)

Desperation Stew Posted: 10/12/2009 7:27:39 PM
Drifting, thanks for the tip. If i can't find it I can always use regular balsamic, and I make my own raspberry liqueuer.

vbxtc

Joined: 3/31/2006

Msg: 3 (view)

Desperation Stew Posted: 10/12/2009 3:06:30 PM
I've had some ground venison sitting in the freezer for a long time. This sounds like a great way to use it all. Thanks!

vbxtc

Joined: 3/31/2006

Msg: 29 (view)

Your First Posted: 10/12/2009 3:01:31 PM
SS, you're right about that first time cooking thread. I forgot I'd even posted in it...but it was almost 3 years ago, lol!

vbxtc

Joined: 3/31/2006

Msg: 1175 (view)

2009 NFL Season Posted: 10/12/2009 2:28:15 PM
On a side note, Chad Ocho Cinco needs to be knocked out occasionally to shut him up. I don't know...I was kinda looking forward to seeing the touchdown celebration he said he had planned for the Ravens.

vbxtc

Joined: 3/31/2006

Msg: 9 (view)

Wahoo and Amberjack w00h00!!!! Posted: 10/8/2009 5:55:01 PM
I caught amberjacks in Florida last February (and hopefully next as well), and I will be looking for 'hoos this December in St. Croix. I would love to put some of these to the test!

vbxtc

Joined: 3/31/2006

Msg: 46 (view)

Cornbread Posted: 10/8/2009 5:29:53 PM
Google is our friend... I wouldn't spend the $95 either, and it's cast iron, not aluminum, but it is an antique and I figured I'd just put it out there for anyone else on the thread who might be interested.

vbxtc

Joined: 3/31/2006

Msg: 25 (view)

Oyster season is coming.. How do you like them? Posted: 10/8/2009 5:23:22 PM
The best oysters I ever had were brought to a party by a friend. He'd gone to an oyster festival on the Eastern Shore of Maryland and brought back an entire big cooler full, at least a bushel. They were some of the meatiest, tastiest oysters ever. He shucked and opened oyster all night, and I must have put away a couple dozen. Adapted from my favorite down home cookbook "Spoonbread and Strawberry Wine". Not for calorie counters... Oyster Casserole 1 quart oysters Cream 2 cups cracker crumbs half cup butter Salt and pepper to taste 1/2 cup country ham ham, diced 1 cup grated sharp cheese Drain oysters, reserving the liquid. Add enough cream to the liquid to make 2 cups. Melt butter and add to the crumbs. In a casserole dish add a layer of crumbs, then a layer of oysters, Season with salt and pepper, then sprinkle with ham and cheese. Continue alternating, ending with a layer of crumbs. Pour reserved liquid over the top. Bake in a 350 degree oven for 20-30 minutes From "A Cook's Tour of the Eastern Shore". Christmas Day Oyster Stew 1 quart oysters and liquid 1 cup water 2 celery stalks 1 cup undiluted evaperated milk 2 cups whole milk 1 tablespoon butter 1/8 tsp. nutmeg 1/8 tsp. ground cloves 1/8 tsp. pepper 1 1/2 tsps. salt Cut up the celery fine and boil it several minutes in the water. Add oysters and liquid and boil until the edges curls. Add the milk, butter and dry ingredients.

vbxtc

Joined: 3/31/2006

Msg: 44 (view)

Cornbread Posted: 10/8/2009 4:31:43 PM
PS, I am still searching for that old fashioned cast aluminum cornstick pan. If anyone ever sees one, please contact me immediately. http://www.worthpoint.com/worthopedia/aluminum-corn-bread-stick-pan-corncob-kitchen-ba http://www.etsy.com/view_listing.php?listing_id=22361871 http://www.ecrater.com/product.php?pid=4632208 Hope you find one you like.

vbxtc

Joined: 3/31/2006

Msg: 1720 (view)

New England Patriots Posted: 10/8/2009 4:07:07 PM
Cowyboys Thanks Wiz, that's the best laugh I've had all day!

vbxtc

Joined: 3/31/2006

Msg: 37 (view)

Detroit Lions=Worst Football Franchise Ever Posted: 10/7/2009 8:26:47 PM
^^^ Don't blame the qb, blame the idiots with the yellow flags...

vbxtc

Joined: 3/31/2006

Msg: 1154 (view)

2009 NFL Season Posted: 10/7/2009 8:24:07 PM
vbxtc, the Raven83 was asking who Brady's back-up is on the Pats. You're right, I missed the s on the end of Brady. Does change the context, doesn't it?

vbxtc

Joined: 3/31/2006

Msg: 1150 (view)

2009 NFL Season Posted: 10/6/2009 9:25:04 PM
Who is Brady's for that matter? The guy who torched the Raven secondary last Sunday...?

vbxtc

Joined: 3/31/2006

Msg: 8 (view)

Your First Posted: 10/4/2009 8:47:33 PM
The first Thanksgiving dinner I was ever entrusted with. I was 15. My mother, sister and I plus two family friends. I've always been more adventurous than my mother in the kitchen, so I decided to have a little fun and try out a few new things. I made the turkey, snuck some wine into the gravy, homeade cranberry relish instead of the canned stuff, mashed potatoes, biscuits, kale, green bean casserole, cornbread dressing and a from scratch butterscotch cream pie I'd made exactly one time before in Home Ec class. After this one I was the acknowledged best cook in the house. First solo Mother's Day breakfast, age 11. Bacon, sausage, fish fried in bacon grease, canned biscuits, fried potatoes, and omlets. I hate eggs and had never made them before, but from the way they disappeared I assume they turned out ok. First Thanksgiving in my new condo, my first home purchase. Small group, so a little non-traditional. Roasted Cornish hens, split in half with rosemary and fresh pepper. The sauce was my homeade raspberry liqueuer, reduced with butter and toasted chopped hazelnuts. Also kale with smoked pork, apple/sweet potato casserole, c0rn pudding, yeast rolls, stuffed tomatoes and a chocolate pecan pie for dessert. Feel the love in the room...

vbxtc

Joined: 3/31/2006

Msg: 637 (view)

*the official DALLAS COWBOYS thread* Posted: 10/4/2009 8:05:39 PM
Dallas was disgraceful today and they had a chance to win but could not pull the trigger. Then someone should tell Romo and the O coordinator that trying to pick on one of the best corners in the game two plays in a row with the game on the line isn't a bright move. Bailey made them look pretty stupid.

vbxtc

Joined: 3/31/2006

Msg: 7 (view)

rich desserts... Posted: 10/3/2009 2:36:30 AM
Corn Pudding 3 large eggs, beaten 2 cups fresh corn kernels (about 6 ears) 2 cups half-and-half or whole milk 2 tablespoons melted butter or margarine 2 tablespoons sugar 1 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon vanilla extract (or bourbon, rum, liqueur of choice) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Place eggs in a large bowl and add remaining ingredients; stir to combine well. Turn into a well-greased 1 1/2 quart casserole. Place in a pan of hot water and bake in a 350 degree oven for 45 minutes or until pudding is set.

vbxtc

Joined: 3/31/2006

Msg: 6 (view)

Rock cornish game hens - need suggestions Posted: 10/3/2009 2:04:24 AM
Game Hens with Flaming Cherry Sauce 2 Cornish Game Hens seasoned salt and pepper 2 tablespoons butter or margarine, melted 1/2 teaspoon each, seasoned salt, ground ginger and paprika Cherry sauce (recipe follows) 2 tablespoons brandy Preheat oven to 350. Rinse hens and pat dry with paper towel. Sprinkle inside cavities with seasoned salt and pepper. Place hens slightly apart, breast side up, in a roasting pans. Combine butter with 1/2 teaspoon seasoned salt, ginger and paprika; brush over hens using it all. Bake hens, uncovered, for about 1 hour or until leg joints move easily; during last half hour baste birds several times with pan drippings. Meanwhile, prepare cherry sauce; keep warm over low heat. When hens are done, discard excess fat from pan and stir juices into cherry sauce. Arrange hens on serving plates; keep warm. To flame birds, warm brandy in a small container, ignite and pour, flaming, into sauce. While still flaming spoon sauce over birds. Cherry Sauce (I also love to use raspberries or blackberries. You can make syrup using equal parts sugar, crushed berries and half as much water, heating until sugar dissolves) Drain 1 small can (about 8 oz.) pitted dark, sweet cherries, reserving 1/3 cup syrup. In a pan, combined reserved syrup with 2/3 cup water, 1 chicken boullion cube, 1 small onion (cut into wedges), 8 whole cloves, and 1/4 teaspoon ground cinnamon. Bring to a boil, stirring; then reduce heat and simmer, uncovered, for 10 minutes, strain, discarding cloves and onion. Return sauce to pan. Stir together 1 tablespoon each cornstarch and water until smooth; stir into sauce and cook, stirring until it boils and thickens. Stir in cherries (or berries), 1/4 teaspoon grated lemon peel and on tablespoon lemon juice (or two drops lemon extract).

vbxtc

Joined: 3/31/2006

Msg: 12 (view)

Anthony Bourdain - No Reservations -- the BEST show on tv! Posted: 10/2/2009 4:31:11 PM
I love his show. I think part of it is how he always shows respect for the cultures he visits, and tries to learn at least a little about them all. He's the walking, talking anithesis of the "ugly American". Favorite episode: hands down, the one where they roasted a whole camel. The look on Tony's face when the unveiled it was priceless, and the look when he found out how good it actually tasted was almost as good. My favorite part is his attitude. Anthony to me, says "I'd do this for free, but they actually PAY ME for it! How cool is my life?"

vbxtc

Joined: 3/31/2006

Msg: 22 (view)

Sweet potatoes and ???????? Posted: 10/2/2009 4:04:52 PM
Great for the cooler weather, and a holiday staple. Sweet Potato and Apple Casserole 4 medium sweet potatoes 2 large apples 1/2 tsp. salt 2 tsp. lemon juice 3 tblsp. butter 1/3 cup honey 1/4 cup brown sugar 1/4 cup chopped nuts Boil or microwave sweet potates until tender but firm and allow them to cool. Core and slice the apples, then sprinkle salt and lemon juice over them. Bring butter to a slow sizzle and toss apple slices around in the pan until slightly soft. Peel and slice the sweet potatoes. Place apples and potatoes in a shallow baking pan alternating or placing in whatever decorative pattern you like. Add honey to the remaining butter in the pan and bring to a boil. Pour over apples and sweet potatoes, coating well. Sprinkle with brown sugar and nuts on top. Bake in a preheated 325 degree oven for 30 minutes or until brown and bubbly on top.

vbxtc

Joined: 3/31/2006

Msg: 614 (view)

*the official DALLAS COWBOYS thread* Posted: 10/2/2009 3:47:29 PM
The receiver runs the wrong route the quarterback is still responsible for throwing the ball to the RIGHT person. Not necessarily. The easiest example for Cowboy fans would be their last SB, where it looked like Neil O'Donnell served up two gifts to the Cowboy defense. After the game it turned out that the receiver had run two in routes and O'Donnell had thrown outs. Both balls were thrown before the receiver made his break.

vbxtc

Joined: 3/31/2006

Msg: 31 (view)

Apples to Apples-- looking for some new recipes Posted: 9/19/2009 6:51:27 PM
I just got my first batch of Honey Crisp apples of the season at Eastern Market today. I am SO PSYCHED! They are the best tasting apples I've ever had and I look farward to fall every year because of them...and Asian pears. Glad they've finally started showing up in grocery stores, but fresh off the tree in the farmers markets are still the best.

vbxtc

Joined: 3/31/2006

Msg: 433 (view)

*the official DALLAS COWBOYS thread* Posted: 9/14/2009 8:43:31 PM
i also think warren moon was not drafted He wasn't, and every Huskie fan in Seattle b*itched about it. But it was a different era and black qb's were very rare. Moon only had to win 5 straight Grey Cups in Canada before the Oilers decided he was good enough to grace their training camp. Considering the numbers he put up in the NFL when he got the chance that's a pretty sad commentary on the game, especially since he's in the Canadian and NFL Halls of Fame now.

vbxtc

Joined: 3/31/2006

Msg: 432 (view)

*the official DALLAS COWBOYS thread* Posted: 9/14/2009 8:36:34 PM
Jim Zorn is the Redskins sixth different head coach since the beginning of the 2000 season. He'll be gone after this year. God I hope so. The man was an NFL quarterback, originally interviewed as an offensive coordinator, and couldn't call a decent offensive game if his life depended on it.

vbxtc

Joined: 3/31/2006

Msg: 68 (view)

I WON'T eat this without??? Posted: 9/13/2009 5:55:45 PM
If I'm making b-b-que sauce it has to have Heinz Ketchup. Not Hunt's, not Town House, no store brands...HEINZ.

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