Thursday Recipes Day – All Are Welcome
Well, it’s the ‘dead of winter’. Snow is in the offing in my kingdom, unless we get lucky and the snowband goes north and south of us and we stay free and clear of it. (I wish.) And winter is comfort food time, so anything in that category like bacon mac and cheese is hot to trot!
Mac and cheese, baked eggs, anything with bacon, cornbread…. Well, get it on!
Category: Open thread
Mmmmmmm, BACON. Maybe that’s the main reason that muzzies are such intolerant asswipe pisspants shitheads? Their Ancient Book of Fanatical Hatred forbids them from consuming pork, thus adherents cannot consume bacon.
Yeah API, no bacon would make anyone bitter… interesting ” religion” they’ve got there… Mo-HAM-ad say: sex with pre-teen girls good, bacon bad….go figure..
Well, as you know, many species of mammals are vulnerable to infestation by the trichina parasite, which can be quite lethal. If pork is not cooked properly, including warthog pork, it will make you quite sick.
Hogs are mostly immune to trichinosis, as are bears. Do you think they’d swear off bear meat if they knew that?
Very True Ex.. though pork has gotten much safe since the 50’s, when they quit feeding pigs raw meat and other such things. while it used to be that pork must be cooked well done ( my mom always did in the 70’s) it’s now quite saw to cook it no more than medium. And no, I don’t think they’d swear off bear meat, even if they knew, because that group of ” people” has not had a new idea since the 14th century…
My BLT recipe
3 slices of bread
B- Bacon
L- Little more bacon
T- Topped with bacon
Miracle Whip
That is all
Now, since I’m a bachelor, this is probably not a recipe, but a suggestion for those of you that are looking to fix up a quick batch of chili.
I pick Carroll Shelby’s Chili mix (it has the power, salt, cayenne pepper and masa in it – you buy the 2 lbs of meat, a can of tomato sauce, beans and anything else that you like in it). I throw in a jar of salsa when I’m cooking this up – and it’s pretty damn good (so good that my girlfriend and her kids go nuts for it – her son will eat it for breakfast!)!
Wick Fowler’s is even better than Carroll Shelby’s which is darn good stuff.
I’ll have to try that brand…
For me, the real key is in the meat. I usually use stew meat cut into no smaller than 1/4 inch dice. Not really too important the size, just not too small, not too large.
Used to think that the meat HAD to be seared off prior to adding everything else. Discovered that step really isn’t needed unless you are in a hurry and must do a rapid cook. You really can just throw everything into a crockpot raw (minus the masa), cook it until the meat falls apart and the flavors are more than fine. Beans? If using, add them toward the end, but have them in there long enough to absorb the good stuff.
I like to pull the crockpot and use it… after cooking it, sealing it up and let it sit in the fridge for a few days before eating it. Make some sweet cornbread and pull out some Extra Brew Ginger Beer… awesome lunch or dinner.
Good old Wick Fowler’s 2-Alarm Chili. Yuuuuum!
Bacon butter, anyone?
1/2 cup of softened butter
1/2 to 3/4 teaspoon of Dijon or other spicy mustard (do it to your taste)
4 bacon strips, crumbled
Combine the mustard, butter and crumbled bacon in a bowl. Serve it with toasted English muffins, or puffy biscuits or some thicky, crusty Texas toast. Cover and store the unused butter in the fridge.
YUMMM
‘Bacon Butty’
Ingredients:
– Package of proper British back bacon
– 1/2 dozen fresh-baked rolls from the bakery
– Plenty of real butter
– Bottle of HP brown sauce
Method:
– Grill the bacon under the oven broiler until crispy around the edges.
– Cut rolls in half and then spread butter thickly on rolls.
– Put the hot bacon on the rolls.
– Add HP sauce to taste and put the top halves of rolls back in place.
– Serve hot, along with a pint of good stout or porter.
– Chow down and enjoy.
* A slice of cheese may be added to the Bacon Butty, but it has to be put into the roll while the bacon is still hot so that the cheese melts. This is a mandatory rule if cheese is to be employed in the Bacon Butty.
** You can also add proper British bangers (sausages) to the rolls for a really tasty bacon/sausage combo. Or, you can substitute the bangers for the bacon, but they really are much better when combined together.
I used to wonder how you made a bacon butty every time Onslow wanted one. Now I know. Thank you.
You are welcome, Ma’am!
Ah yes; ‘Keeping Up Appearances”. A true British comedy classic. Onslow was one of my favorite characters, along with the long-suffering Richard.
I can see you are a fellow Brit. You forgot to say smoked bacon. You can get cooking bacon bits in Tesco for 69 pence and avoid the white rind as that’s unsmoked. Why pay £2.00 for a gormless girl to run a slicer and have posh slices between 2 slices of bread? As a squaddie, bacon butties were essential at Sandies Soldiers Home,Ballykinler at mid morning but forget the butter if on active/exercise but not the correct sauce. By the way you know the IRA blew it up during the Northern Ireland terrorist insurgenc Sleep well brothers and we will remember you.
Ice Tea
Powder stuff
Water
Glass
Ice Cubes
Water:
1 glass
2 kitchen sink
enjoy
A variation is milk. Substitute icebox for sink.
Enjoy
Too much work. Here, try my favorite, Pine Float
Glass of water
throw in a toothpick
Bacon mac/pasta & cheese
This calls for penne regate, but you can use elbow mac instead.
2 cups penne regate (or macaroni)
1 garlic clove, minced
2 tablespoons flour
1/4 teaspoon pepper
2 cups of 2% milk
3 cups of shredded cheese, divided – half goes into the sauce, half on top
1/2 cup crisp crumble cooked bacon
Cook the pasta per pkg directions.
Saute the garlic in butter for 1 minute. Stir in the flour and pepper until smooth, gradually add milk and stir while adding the milk or you’ll get lumps. When it boils, reduce the heat and keep stirring until it thickens.
Add 2 cups of the cheese and keep stirring.
Add 1/3 of a cup of the bacon to the sauce.
Drain the pasta and stir it into the cheese sauce. Transfer to a greased baking dish. Cover (I use foil) and bake at 350F for 30 minutes. Then uncover it, sprinkle the remaining bacon and shredded cheese and bake 5 to 10 minutes longer, or until the cheese is melted.
There you have it: bacon mac & cheese or bacon pasta & cheese.
Yes, I’m having this for supper with cut veggies on the side.
2 pieces of cheese
2 slices of bread
1 spicy mustard
__________________
Sammich!
Add a couple of slices of thick cut bologna and some Duke’s mayonnaise
——————————————-
Banquet!
No bacon??? No onions?
Lay the bacon on top of the cheese, put it under the broiler for barely 60 seconds, retrieve it and top it with mustard.
Jeez dude, we gotta open your mind to options here…that ain’t a sammich that’s just sustenance and barely…
You need a grinder (hero, hoagie, whatever the fuck it’s called where you) roll preferably in the 12 inch range….
split it open….
Spicy brown deli mustard on the bottom of the roll
a layer of thin sliced genoa salami, followed by a layer of black forest ham…the next layer is sliced sharp cheddar cheese, now a layer of roasted red peppers, a layer of lettuce and on the top of the roll a thick layer of Hellmann’s real mayonnaise….
That’s a sammich my friend…served with a nice draft beer and it become a meal…deli pickles and chips are optional.
Sounds like a great sammich VOV, but what you described is DAMN sure not a hoagie.. just saying
“deli pickles and chips are optional.”
Required in my neck of the woods.
1/2 chicken
egg noodles
poultry seasoning
can of cream of chicken soup
skin, bone and slice chicken
place in large pot with water to cover to 1″ and bring to simmering boil
add egg noodles and poultry seasoning to taste
cook until done
Eat healthy!
What about chicken chunks wrapped in bacon and grilled to perfection?
Not bad.
But I love a good chicken-noodle soup when I’m fighting the various cold-bugs the grandchildren share with us.
Or on a cold (for East Texas) night.
Bacon shortage!!!
http://www.usatoday.com/story/money/business/2017/02/01/nations-bacon-reserves-hit-50-year-low-prices-rise/97327794/
“The country’s bacon reserves are at the lowest levels in half a century.
In other words, pig farmers can’t keep up with the world’s sizzling appetite for those fatty, smoky strips of sheer eating pleasure.”
Oh. My. Porkgoddess! Hogzilla the Fat! I will have to stock the freezer with extra pounds of bacon, just to be safe!! No wonder ham has gotten so cheap. Everybody wants BACON!!
I heard there was a massive cheese heist recently as well. Anyone here about that?
A year ago, Jauary 2016, someone stole a truck loaded to the gills with cheese, up in Wisconsin. In June, 2016, another semitruck loaded with 20,000 pounds of cheese worth $46,000. It was finally located. No word on the condition of the cheese.
And then in December, 2016, Italian thieves made off with $100,000 worth of Parmiggiano Reggiano from Lorenzo Pinelli’s warehouse, almost in the blink of an eye. http://www.cbsnews.com/news/thieves-in-italy-targeting-precious-parmiggiano-reggiano-to-score-big/
There is more value in cheese than we can possibly imagine. In Italy, there is a thriving black market for cheese.
Which leads to the question – when they steal it, who cuts it?
So my bacon comfort food, well all bacon dishes are comfort food I suppose, is Sheperd’s Pie with bacon….
Everyone has their own variant….mine uses a layer of garlic and onion browned beef with pieces of bacon amongst the ground beef then covered with a layer of creamed corn (peas and carrots works well also) and a layer of mashed taters….topped with nice crunchy pieces of bacon on the taters…and don’t whip the potatoes into cream for god’s sake leave ’em a little lumpy so you know they’re the real deal taters…
Okay now it seems I’ll need a stop at the grocery store on the way home…
Okay, that’s for supper Friday night.
It does have that effect on folks….
Mrs. Claw’s version of Tacoritos for those whose stomach can’t take real spicy stuff.
Ingredients:
One can Cream of Chicken soup
One can Nacho Cheese soup
One can Cheddar Cheese soup
One TBS Chili Powder
One LB Hamburger
One pkg Iceburg Salad Mix
One large diced tomato
One pkg Medium Flour Tortillas (size that will fit crosswise in rectangle cake pan)
One pkg Shredded Cheese (Fiesta Blend)
Sauce:
Mix Cream of Chicken, Nacho Cheese and Cheddar Cheese, the one TBS Chili Powder and two soup cans of water together. You can either place on stove, bring to bubble and simmer for a half hour or put in crock pot on low when you go to work.
Meat Mixture:
An hour before you’re ready to eat turn oven on to 350. While it is heating brown the hamburger. When browned take half of the sauce you have made and add it to the hamburger mix.
Now take a tortilla and place about two TBS of the meat mixture, a bit of the salad mix and a few of the diced tomatoes and shredded cheese and roll up the shell. (It will look like an open ended burrito). Place it in the pan crossways. Repeat until pan is full. Now pour remaining sauce over the top of the Tacoritos in the pan. Sprinkle shredded fiesta cheese over the top. Put in oven and bake for 15 minutes.
Makes about eight individual Tacoritos or two per person you’re feeding. Hope it makes sense to all the real cooks out there.
Recipe is loosely based on an old Denver Fire Station recipe.
Enjoy.
Oh yes Claw, nothing better than fire station food! Denver, my former home town!
Ah Sunday Brunch in the chow hall. Cake and Cock for the enlisted men and Penis de Stallion for the officers. Now that is the recipe to start the day.
https://www.stouffers.com/our-dishes/Creamed-Chipped-Beef/151
ex-OS2 Spicy Mexican Stuff
Rump Roast (your choice)
6 Jalepenos
4.5 oz can green chilis
1 garlic clove
1 big ass onion
1 tsp. salt
1 tsp. pepper
corn starch
shredded cheddar cheese
20 or so flour tortillas
Cut roast into cubes. Put in crock pot or stock pot. Add water to above meat (4 inches or so).
Dice jalepenos, onion and garlic, add to pot.
Drain green chilis, add to pot.
Add salt and pepper.
Cook on low/medium all fucking day. Add water as necessary.
Remove meat and shred by hand or with food processor.
Fill tortillas with meat and cheese, add to casserole dish.
Add cornstarch as needed to remaining juices to make gravy.
Laddle gravy over tortillas and top with cheese.
Bake @350 until cheese is melted.
I prefer to add more gravy after baking, your choice.
Cape Cod Sea Duck.
One Cleaned and De-feathered Sea Duck.
Large pot of boiling water.
Large Salt Water Rock.
Place rock and duck in boiling water.
Cook for 1 hour.
Throw out duck and eat the rock.
Ol’ Poe is going to give up his main cooking secret that has garnered him many compliments through the years. I devised it decades ago and it is nothing more than this:
Get a couple of 10 to 12 ounce bottles with the little plastic dispenser thingie in the opening, such as those special vinegar bottles.
Remove the thingies from two empty bottles and using a funnel, pour them about 60% full of Worcestershire in the first and Teriyaki marinade in the second.
Top off both those bottles with good quality white vinegar.
From that point on, never cook meat of any kind, beef, pork chicken, veal, lamb, whatever, in any of their various forms, without first splashing on copious quantities from both bottles followed by garlic salt and black pepper. Let sit for a while before cooking. Works fine with tenderizer as well; just add after sprinkling the vinegar mixes. Works well on fish, too.
When it was my night to serve as volunteer cook in the kitchen at the old Grande Lagoon Yacht Club out west of Pensacola, I always received much praise for my very flavorful hamburgers and steaks. That was forty years ago and I still cook the same way.
Does that have to be stored in the fridge? I’m only asking because that has to do with retaining flavor as much as possible, and that sounds like a good marinade for a chuck roast.
Nope and it is an excellent marinade for a chuck roast.
Thank you!
Gang, I would love to try everyone of these, I will forward all of these to my dear suffering wife and see what kind of response I get?
Thanks again all!!!
Offer your dear suffering wife a set of microplanes and a really good knife sharpener as a bribe. And chocolate. Always chocolate, or something similar.
1) Clean/work on any type of weapon.
2) Once your hands are thoroughly covered in your preferred gun oil and old carbon residue, order take out because you just worked through lunch to meet the Commander’s intent.
3) Alternate between your work and your food intake.
If done correctly and enough repetition, you too can taste CLP randomly throughout the days or months afterward.
Brought to you by your friendly neighborhood unit Armorer.
This is da bomb for anything ‘Q, but just sings on pulled pork sammiches. Two versions, and somehow a whole pepper (I like a habo) falls into the Mason jar with the sauce. Stupid easy, doesn’t require refrigeration, and just gets better as it ages.
Carolina Clear Sauce
2 cups apple cider vinegar
2 fat tablespoons of brown sugar
4 tablespoon sea salt
1 teaspoon (or more) red pepper flakes
1 teaspoon (or more) freshly ground black pepper
Or
1 1/2 cups of distilled vinegar
1 teaspoon hot sauce
2 tablespoons white sugar
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper
Add to Mason jar, seal, shake, and let rest overnight. A week is better.
Don’t know or comprehend the particulars, but my wife has a specialty she calls “Asian fried chicken.” Chicken marinated in oyster sauce for a day or two, then pan-fry it in grapeseed oil.
Best served over a bed of white rice after a day of shooting holes in things.
Maine Pot Roast:
3-4 lb moose chuck roast
4 big onions cut into quarters
couple bunches of celery bucked 2 inches
A few cups of carrot butts
Bag of shepody taters
Bottle of good bourbon
Rub the roast with a mix of sea salt and olive oil. Heat a piece of plate steel to cherry red and sear all sides of the meat to close it up.
Place the meat in a cast iron pot on low heat and dump in the celery and onions. Place the carrot butts around the perimeter and add a mix of seasoning and very little water to suit.
Cover with a cast iron lid.
Cook on low heat for one hour. Check the carrot butts for softness. If you can stick a fork in them now is the time to add all the quartered taters you can fit. Cook another two hours while checking occasionally to see if you can cram more taters in there.
Notes:
Very little water is needed at the start as the water from the other stuff will be plenty at the end.
Taters cook fast so delay them until the carrots are soft.
Keep the heat as low as possible.
Cooking time depends on who shot the moose.
Serve with bourbon. Feeds one for a few days and gets better with each reheat.
Some times i actualy Miss Camp Casye, when i do i make these up and dream of all the future ex-wives i missed out on bringing home to the US. SoJu is optional Ack!! KOREAN STYLE BRAISED SHORT RIBS main ingredients 1 Potato 5 oz Carrot (large Korean carrot) (1 large Korean carrot is about 11oz / 300g) ½ Onion (Medium) 4 Green Onion 파 6 clove(s) Garlic Clove (whole) 6 tbs Soy Sauce (regular) 3 cups Water ½ tsp Black Pepper 3 tbs Mul Yeot / Malt (Maltose) Syrup (can use sugar or honey instead) optional garnish 1 tbs Chopped Green Onion optional ingredients to kick it up a notch 4 oz Korean Radish 2 oz Shiitake mushroom (dried) 4 Dried Red Chili Pepper INSTRUCTIONS 1. Prepare short ribs. Cut about 1 kg of short ribs between bones (if they are not pre-cut) and make a few slits in the meat so the seasoning can get inside the meat. Then, soak in cold water for an hour or two to draw out some blood. Soaking helps remove the gamey smell and taste but it’s not mandatory. 2. Prepare vegetables. Peel, wash and cut 1 potato, 1 carrot and ½ onion, and cut them into large bite size pieces. 3. Prepare green onions and garlic. Wash and cut 4 green onions in 45 degree angle. Mince 6 cloves of garlic. 4. Bring it to boil and rinse. Place short ribs in a large pot and pour water so that all the meat is immersed. Bring it to boil on high heat. Then, rinse gently in cold water 3 times and drain. 5. Add seasoning and boil. In the pot, add 3 cups of water, 6 tablespoons of soy sauce, and 3 tablespoons of mulyeot (or 3 tbs of sugar). Boil with a lid on medium heat for 20 min. 6. Add vegetables. Add all the vegetables and ½ tsp of black pepper. Boil with a lid for another 60 min on low heat. 7. Serve and enjoy. Serve in a big bowl or stone bowl. Garnish with sesame seeds (optional)… Read more »
Low Country Boil/ Shrimp Boil/ Frogmore Stew.
Ingredients (adjust size to number being fed)
Small Red Potatoes
Half Ears of Corn
Package(s) of smoked Sausage sliced
Shrimp
Katamarins seasoning.
In large pot bring seasoning and potatoes to low boil about 10 minutes
add corn. keep low boil
at 20 minutes add sliced smoked sausages. keep low boil.
At about 25 minutes check to see if potatoes are done. Once potatoes are done add shrimp. Low Boil 2-5 minutes to cook shrimp. When down remove heat and serve with plenty of butter and shrimp cocktail sauce.
The recipe can vary with added Crawfish, crab, onions and garlic.
Great on a propane outdoor cooker with sieve to pull out the eats…
Comfort breakfast–first experienced in the 29 Palms Chow hall in 1976 and has been a regular in my house since:
A layer of hash browns, smothered with SOS sauce(sh#t on a shingle but no bread), two fried eggs (over easy), a little grated cheese and topped with Louisianan hot sauce to your taste. Gets you going and lasts most of the day. Added plus, keeps you regular.
Jeez You are all a bit posh. Learn what a PECTOPAH is. Taras Bulbar is a Ukrainian style pectopah and not a machine gun or mortar post. If they wear silly flower head dresses like as not it’s a pectopah and the rations are quite good food. Moo Moo is a pectopah marked by having a dead black and white cow outside. It may be a pectopah and not a machine gun or mortar post.
They like to measure the food dose in grams before you pay- usually 300. It is possible you could need to use Bequerels and a Geiger counter to decide your dose depending on the situation.