Favorite Foods

[lrd]

Originally posted by Gypsy
L...you simply must share the payback story!

Now why would you think there was a payback?

Just because I have boxes of pictures, and a head full of stories from their bachelor days...

[Bill Harsey]

Payback? uh, I have no experience tasting that fine dish. Speaking of good foods that should be handled with care I have a 4.4 oz container of Britians finest Marmite sitting right here. I learned to eat this over at Chris Reeve's house. Chris and his wife Anne say I'm only the second yank they know that will eat the stuff. Anyone else enjoy this fine English delicacy that is produced from the cooked down left over barrel scrapings of making beer? I also use it to lube the high speed bearings on my knifemaking belt grinders.

.......

Originally posted by QRQ 30
Don't let your noses rule your stomach.s

Let me guess, you like Durian?

[QRQ 30]

Originally posted by Greenhat
Let me guess, you like Durian?

Yep!! Along with that stinky canned bamboo that my wife puts in the curry.

[Sacamuelas]

For you nasty, smelly food posters... I have started a new thread so that the TS's BBQ recipes don't have to be placed into the same thread as Limburger cheese!! LOL

[Ockham's Razor]

I lost the original recipie I had for this, this is the closest I can find. It's very rich.

HERB-ROASTED CHATEAUBRIAND WITH BRANDIED SHALLOT SAUCE

Prep Time: 20 Minutes
Cook Time: 45 to 60 Minutes
Ready In: 65 to 80 Minutes
Makes 4 to 6 servings

Ingredients:
One chateaubriand roast (wide end of the tenderloin), about 3 pounds
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
1 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

For the Sauce:
2 tablespoons butter, plus 1 tablespoon
1/4 cup finely chopped shallots
1/2 cup brandy
1/2 teaspoon low-salt beef base, dissolved in 1 cup hot water
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Directions:
1. To prepare the roast, remove all of the silver skin with a small sharp knife. If needed, tie the roast with butcher's twine to make it an even size. (Your butcher can do all of that for you.) The meat should be at room temperature before cooking.

2. Preheat oven to 400° F. Rub the mustard all over the meat. In a small bowl, combine the garlic, thyme, parsley, salt and pepper. Rub or pat the mixture all over the meat. Heat a 12-inch ovenproof skillet over high heat. Add the olive oil, then the meat. Sear until browned, about 2 minutes per side. Place in the oven and roast until desired doneness, about 35 minutes for medium-rare, or an internal temperature of 125°. Remove roast from pan and let set about 10 minutes before carving.

3. Meanwhile, prepare the sauce. Pour off the fat from the skillet. Place over medium-high heat. Add the 2 tablespoons of butter. Add the shallots and sauté until softened, about 2 minutes. Add the brandy, bring to a boil, stirring to loosen all the browned bits in the bottom of the pan, and reduce slightly. Add the water with the beef base and the thyme. Boil until reduced by half. Reduce heat to medium-low. Add the extra 1 tablespoon of butter and cook, whisking constantly, just until the butter is incorporated. Stir in the fresh parsley. Taste for seasoning. Remove the twine from the roast and slice as desired, but not too thick. Place on individual serving plates and top with some of the sauce. Serve immediately.

[Roguish Lawyer]

Right on, Ockham! Now that's a recipe!

Let's get back to business here.

[Ockham's Razor]

being a Mick, and loving all things that are potatoes, I will also give out my secret to the best mashed potatoes on the planet.

(Why do I feel like Dan Quayle everytime I spell potato?)


3/5 lbs quartered pots, skin on (preference only)
Booked in boiling water (obvious) with some worcestershire sauce, few dashes of tobasco, healthy dose of salt, cayenne (to your taste) all in the water....

When done, strain and return to the pot.

Add heavy cream, butter and salt until desired consistency and flavour.

Then, the secret part. Add a small amount of balsamic vinegar to the pots and mix well. Only you will know how much to add, but start with very small amounts, and work up to your desired taste.

You can also add pan fried onions or garlic or both. I prefer to cook either in XV olive oil with a bit of paprika.

You can add anything you want after this. Some like to add blue cheese, I've even seen smoked salmon.

Pots can be very creative. With a dish like above, you'd probably want to stick with basic mashed or add either garlic or onion. For other dishes you can mix it up to your taste.

(Disclaimer: I can't be held liable for any weight gained via any of these recipies.) heh...

Happy cooking.

[QRQ 30]

Add Italian Saugsagee to a good spaghetti meat sauce. Add sliced/diced jalopeno peppers and red pepper to preferred temperature. Simmer until sausage is cooked.

Serve on hoagie bun with sauted green peppers and onions.

[Roguish Lawyer]

RL's Chili

Put 5-6 quart pot on stove, medium-high heat.

Add two large cans of diced tomatoes (with liquid) and entire package of Carroll Shelby's chili seasoning (except the masa flour).

Add a beer.

Add two large cans of red kidney beans, drained.

Add two small cans of black beans, drained.

Add one small can of Great Northern beans, drained.

Add one large can of pinto beans, drained.

Add one small can of white beans, drained.

Stir well and bring to slight boil. Reduce to low when signs of imminent boiling appear.

Brown four large chicken breasts, dice and add to the mix (you also can use any other meat).

Finely dice two onions and add to the mix.

Add two medium cans of mushroom stems and pieces.

Add a couple tablespoons of minced garlic.

Add a couple of freshly diced tomatoes.

Add minced jalapeno or habanero peppers to taste. Also can use any kind of hot sauce or crushed red pepper.

Cook several hours, stirring frequently. Add more beer if needed. I like to simmer it overnight if I have time.

Add masa flour and cook at least 30 minutes more.

Serve with shredded sharp cheddar, freshly diced onion, and freshly diced jalapeno or habanero peppers and/or assorted hot sauces.

[Gypsy]

Originally posted by Bill Harsey
Payback? uh, I have no experience tasting that fine dish.

Mr. Harsey, it's a dish best served cold.

lrd...yep that's what I'm talking about!


Returning to our regularly scheduled programming...

[NousDefionsDoc]

Put a handful of beans in a plastic bag. Put a handul of rice in another plastic bag. Add water, close the top of the bags, wrap in a banana leaf and put back in the pack.

Continue to patrol. When you come to the village, gather everybody up in the center of the ville, give the proselytizing speech to educate the masses. The village headman will offer chicken, pork, eggs, whatever he may have. Make sure you pay for them or give him a People's promisary note. Add offering to beans.

Move away from the village the distance of the kill radius of the enemy's artillery x 2. Make sure there are no SF Recon Teams in the area. Clean weapons. Then enjoy meal by mixing contents of two bags together and eating.

Note - wild green onions, roots, grubs, etc. can add delicious flavor to this meal. Serve with canteen water. It will take at least 24 hours for the beans to soften enough to be edible.

[Roguish Lawyer]

Originally posted by NousDefionsDoc
Put a handful of beans in a plastic bag. Put a handul of rice in another plastic bag. Add water, close the top of the bags, wrap in a banana leaf and put back in the pack.

Continue to patrol. When you come to the village, gather everybody up in the center of the ville, give the proselytizing speech to educate the masses. The village headman will offer chicken, pork, eggs, whatever he may have. Make sure you pay for them or give him a People's promisary note. Add offering to beans.

Move away from the village the distance of the kill radius of the enemy's artillery x 2. Make sure there are no SF Recon Teams in the area. Clean weapons. Then enjoy meal by mixing contents of two bags together and eating.

Note - wild green onions, roots, grubs, etc. can add delicious flavor to this meal. Serve with canteen water. It will take at least 24 hours for the beans to soften enough to be edible.

You gonna share your snake recipe too?

[NousDefionsDoc]

Cut it up, roast it over a small fire (only in liberated areas) and add to beans.