Culinary Conversations

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worth1
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Deep fried meat

#61

Post: # 20041Unread post worth1
Fri May 15, 2020 6:53 pm

Wow this is amazing.
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Re: Culinary Conversations

#62

Post: # 20072Unread post matereater
Sat May 16, 2020 7:01 am

Cool video, thx worth !
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Re: Culinary Conversations

#63

Post: # 20162Unread post worth1
Sun May 17, 2020 10:48 am

How to make a real Gin and Tonic.
Gin, sugar, tonic water, fresh squeezed lime rind and all and add ice.
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Re: Culinary Conversations

#64

Post: # 20170Unread post worth1
Sun May 17, 2020 12:40 pm

I think this block of dried Swiss cheese is close to three years old.
Been keeping it a secret till now.
Some of my projects take time.
This is amazing but you need a microplane to grate it.
Very nutty flavor.
This will go on something special I'm making today.

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Re: Culinary Conversations

#65

Post: # 20652Unread post worth1
Sun May 24, 2020 3:45 pm

Some many many years ago in a town far far away there was a Chinese all you can eat buffet.
In this restaurant they had the dreaded Chinese mustard sauce stuff.
Very hot and spicy.
I went there with several people at work on Friday to eat.
Little ole me being raised up on hot and spicy stuff I put great dollops of this hot and spicy mustard stuff on my egg roles and sucked it down like a brand new hoover vacuum cleaner.
No Big deal.
Well.
Another guy saw me do it and decided out of ignorance to do the same thing.
The reaction was comical to say the least.
He came unglued big time.
His reaction was a snot slinging cussing damnation of this dreaded sauce type thing that he put into his mouth.
Napkins were used up in a manner unheard of before the great event.
What is this stuff he exclaimed?
How can you eat it, there should be some sort of law or warning. :lol: :lol: :lol:
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Re: Culinary Conversations

#66

Post: # 20716Unread post rxkeith
Mon May 25, 2020 12:39 pm

when two cultures collide.......

it can be a good thing.

my wife made french toast with home made english muffin bread that i made,
and it came out very good. drizzled pure maple syrup over the top, and had to
make myself not eat it too fast.



keith

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Re: Culinary Conversations

#67

Post: # 20766Unread post worth1
Tue May 26, 2020 9:23 am

Folks I have been a steak nut all my life.
When I was a little boy my mom would flop a giant porterhouse in front of me and is was all mine.
Back then we just called everything a T Bone.
And it was farm raised and dripping with lovely fat.
As a matter of fact the very first cook book I ever read was a book on steak back when I was in grade school.
I would drool over the pictures and learned how to cook steak.
Years later I met my future wife she was going to university in San Angelo.
She introduced me to a steak house there.
It was called Zetners.
I used to get the biggest porterhouse they had and it was huge.
I would eat one of these massive things once a week.

That place closed but Zetners Daughter stayed open.
Well just today I discovered it closed the last day of 2019.
Seems like every place I used to eat is closed or closing soon.
Many of these places have been around longer than I have.
All to be replaced by cut rate chain places.
All they are is places for people to work at.
They have no family heritage class or style.
I have outlived all of my family and just about everything that defines who I am and where I came from.

Sometimes I really do feel this is no country for old men.
But some how I keep cooking the food I love.
Try to enjoy life and keep putting one foot in front of the other.
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Re: Culinary Conversations

#68

Post: # 20785Unread post Sue_CT
Tue May 26, 2020 3:25 pm

The world changes, Worth. Has been happing our entire lives. I remember stores like Caldors, Zayer's, Grants, Woolworth and I looked it up, they went out of business in 1970s, several in the 1990s, and even more stores in the last 20 years. The same with restaurants and other businesses. Local businesses to me that were around all my life are going away and I have spoken to the owners and employees about several. Local furniture store: No one wants to own one any more. None of the kids are interested in taking over. Local large nursery: same thing. They are now only seasonal and when they retire their kids don't want it and it will likely close. Local restaurants same thing. The thing is, this is not new, it has happened in every generation since this country was founded. There was a time when the local drive ins mourned what was happening to their businesses. Blacksmiths were once all over the place, and you could ride your horse into town for new shoes while you shopped at the General Store, lol. It really has nothing to do with the country being a country for "old men" or old women or anyone else. The world changes, that is just the way it is and has always been. The only thing that has really changed is that you and I don't want it to, that we want it to stop and stand still so we stop noticing how much time is passing and feeling our age. So keep doing what you enjoy don't worry about the changes. The biggest real change is in us, the changes no longer mean that we are growing up, that exciting things are going to happen, that we will reach our goals. We start to place new meaning on it, that we are getting old. I really think sometimes that the ability to embrace the changes is what keeps people both young and happy. When you see a really happy older person chances are they have that ability, because trying to stop it is futile.
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Re: Culinary Conversations

#69

Post: # 21093Unread post worth1
Sun May 31, 2020 10:13 am

I am rendering bacon in Kerry gold butter and EVO olive oil.
The heat is real low so nothing gets hot like you would make ghee.
Also in the mix is black pepper and fresh home grown crushed elephant garlic.
Buy doing this very slow process the flavor intensifies with time.
Unlike cooking it a higher heat.
As the moisture leave the bacon and the garlic the temps go up so you have to keep turning it down so it doesnt get too hot.
In time the color will change and get darker but not have that over heated taste.
I dipped a raw mushroom in it for a second and tasted it.
Wow I could eat this like it is.
This would also go very well for a seafood dip.
At the very end I am going to put a sprig of fresh harvested rosemary in it for just a bit and then the mushrooms stir cover and take off the heat.
This will then be mixed with mashed potatoes.
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Re: Culinary Conversations

#70

Post: # 21769Unread post worth1
Sun Jun 07, 2020 9:45 am

There isn't a week goes by I dont get hounded to death to bring tamales to work.
It's driving me nuts.
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Re: Culinary Conversations

#71

Post: # 21795Unread post Sue_CT
Sun Jun 07, 2020 1:24 pm

it is like that with my chocolate chip cookies. I have made them so many times I am sick to death of making them. Its great people love what you cook, but cooking the same thing 750 thousand times and it gets old.
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Re: Culinary Conversations

#72

Post: # 21917Unread post Nan6b
Mon Jun 08, 2020 3:09 pm

Make really big batches.
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Re: Culinary Conversations

#73

Post: # 22581Unread post worth1
Mon Jun 15, 2020 5:26 pm

Yesterday with my BBQ chicken I made a concoction.
One shot of soy sauce.
One and one half shots of Frenches Worcestershire sauce because I can't afford the good stuff and it works for me.
One half shot or so of ketchup.
What I mean by shot is like a whiskey shot.
Two teaspoons of my fermented sweet lime ghost pepper sauce.
Mixed it all up and used it as a drizzle sauce for the chicken while eating.
I had two chicken leg thigh combos I was going to eat for lunch today and just dumped the rest of the sauce in the bag with the chicken overnight.
As it turned out I have one for tomorrow too I couldn't eat both of them for lunch.
It isn't that hot but you can just taste a bit of the musky ghost pepper flavor in it, not hot at all.
I can say right now it will happen again, it was really good. :)
This stuff would kick some serious tail with steamed Chinese dumplings with some grated ginger added.
Even though I eat a lot of fried food from time to time I really dont care for the so called fried pot stickers or whatever the hell they are called.
I like the steamed ones.

On another note last night I had a so called bacon substitute for green beans.
I used a can of green beans a dash of EVO olive oil and a little lime juice no salt.
It came out really well too.
No bacon smoke flavor but I dont care for the smoke flavor part anyway nor the salt.
What I do like is the oily fat on the beans.
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Re: Culinary Conversations

#74

Post: # 23439Unread post karstopography
Thu Jun 25, 2020 5:15 am

Baking powder at the rate of 1 tablespoon per 3 pounds of chicken wings will crisp up the skin without having to fry the wings. Simply toss the wings with the baking powder and some garlic and onion powder along with salt and pepper and bake at 400 for about an hour, depending on the meatiness of the wings.

Once the wings are done, toos them in a mixture of melted butter, franks or the equivalent, and a little honey. Half a stick, 1/2 cup, 1 tablespoon. Easy peasy and 5,000 times an improvement over BWW, at least the one in my town.
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Re: Culinary Conversations

#75

Post: # 23458Unread post worth1
Thu Jun 25, 2020 11:25 am

For fried a fifty fifty mix of cornstarch and flour works very well.
Then slathered in butter and fermented habanero sugar lime sauce.
No vinegar.
Getting hungry thinking about it.
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Re: Culinary Conversations

#76

Post: # 25258Unread post worth1
Sun Jul 12, 2020 2:38 pm

I like to watch cooking videos and sometimes someone says something that really get stuck in my craw.
Today was one of those days.
I was watching a young guy make (((((Authentic Cochinita Pibil)))) and he said they have been making it this way in the Yucatan for hundreds of thousands of years.
REALY!!!
Hundreds of thousands of years?????
Seriously!!!
Ya think?
Where did this idiot get his education anyway????
Not only did the ancient Maya not have pork as we know it they weren't even in this area hundreds of thousands of years ago.
As far as we know as of now, 'no human being was even on the American continent hundreds of thousands of years ago.
Some monkeys but not great apes and humans.
Once he said this trip I just turned the video Off I couldn't stand it any longer.
Some of the spices he was using wasn't even from America.
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Re: Culinary Conversations

#77

Post: # 26997Unread post worth1
Fri Jul 31, 2020 6:54 am

For some reason I have a hankering for homemade pizza from scratch.
I want to make it with my homemade pancetta and fermented onions for some silly reason.
Dough as always will be made with semolina flour.
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Re: Culinary Conversations

#78

Post: # 27008Unread post ponyexpress
Fri Jul 31, 2020 10:21 am

worth1 wrote:
Fri Jul 31, 2020 6:54 am
For some reason I have a hankering for homemade pizza from scratch.
I want to make it with my homemade pancetta and fermented onions for some silly reason.
Dough as always will be made with semolina flour.
What's your dough recipe? I try to make homemade pizza every couple of weeks. Use different whole wheat flours plus white & cornmeal along with sourdough starter. Have not used yeast in a few years. Feels good.

I use a pizza screen that I put on top of a cooking stone in my Weber 1300 grill. We use the grill a lot in the summer for baking/roasting. Great to keep the heat outside of the house.
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Re: Culinary Conversations

#79

Post: # 27026Unread post worth1
Fri Jul 31, 2020 3:06 pm

ponyexpress wrote:
Fri Jul 31, 2020 10:21 am
worth1 wrote:
Fri Jul 31, 2020 6:54 am
For some reason I have a hankering for homemade pizza from scratch.
I want to make it with my homemade pancetta and fermented onions for some silly reason.
Dough as always will be made with semolina flour.
What's your dough recipe? I try to make homemade pizza every couple of weeks. Use different whole wheat flours plus white & cornmeal along with sourdough starter. Have not used yeast in a few years. Feels good.

I use a pizza screen that I put on top of a cooking stone in my Weber 1300 grill. We use the grill a lot in the summer for baking/roasting. Great to keep the heat outside of the house.
Don't really have one I just put a few things together and it comes out to my liking.
I don't know what to say. :)
The most important thing to me is it is cooked in a screaming hot oven and goes in my mouth just cool enough so it doesn't blister my tongue.
Anything cooler and the wild animals can have it.
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Re: Culinary Conversations

#80

Post: # 27101Unread post worth1
Sat Aug 01, 2020 3:59 pm

Strange mystery hot.
I had the meatloaf the other day and decided to add some Worcestershire sauce to it.
For some weird reason the sauce I put on the cooked meatloaf was super hot.
What the hell is going on, am I getting some strange effect or reaction from the vid.
I was really worried because it has never been hot like this before.
Then just now days later I remembered I doctored it with ghost pepper sauce.
So I put some in the palm of my hand and sure as the devil it was super hot. :lol:
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