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Topics - Nate
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« on: October 11, 2018, 01:22:01 PM »
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« on: September 21, 2018, 04:06:20 PM »
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« on: September 21, 2018, 02:46:10 PM »
so as the title says, whats your preferred beverage of choice? have you tried anything new? did you like it or hate it? my beverage of choice is spoken of in my signature, and I did try something new about a month ago. I tried some of this twin valley distillers bourbon http://tvdistillers.com/ all of what he sells is not on the website. cant say that it was a bourbon as it was more of a whisky, and I cant say that I would really recommend a tour of the place to anybody....(im surprised he passed a health inspection) but in any case, ill leave this with you all ?..especially for Charles..... 
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« on: September 20, 2018, 01:14:09 PM »
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« on: September 18, 2018, 02:57:55 PM »
so I am looking for advice, suggestions, recommendations, on Niagara falls.
which side is better: american or canadian?
which side is more friendly for somebody that cant walk very well/far?
is the maid of the mist tour worth the money/experience?
help me out folks, please.
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« on: September 06, 2018, 03:18:07 PM »
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« on: August 28, 2018, 09:33:52 AM »
I thought at one point we had an actual CIEMR thread and not just a section....too many pages to look thru at the moment, so ill start a new one. Lets use this thread to get whatever it is thats bothering us, or if there is something we just need to get off our chest out. We can then move on with a happier mind set......  If this takes off and there is a lot of participation, ill make it a sticky for easy access?
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« on: August 15, 2018, 05:00:40 PM »
I thought I would start a thread where we could all show off our maladies. Stitches, surgeries, etc... I think we should see who can top who until we all scream TMI!
Only stipulation is...?... it has to be of your injury and not some craziness you pulled off the internet! If you want to add what was don't to correct your issue, then that would be okay as well.
Pic of cancer tumor on the base of my tongue that started all of this last year.
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« on: August 15, 2018, 10:15:44 AM »
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« on: August 09, 2018, 05:45:04 PM »
So for dinner tonight, I am attempting some Carne Adovada. (I didn't add the cloves, because I am not a big clove kind of person) *pictures of finished product will be posted later* Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)Why This Recipe Works:To make carne adovada, a classic, ultrasimple New Mexican pork braise, we started by cutting boneless pork butt into large chunks and salting them (so that they would be well seasoned and retain moisture during cooking) while we prepared the chile sauce. We used a generous 4 ounces of dried red New Mexican chiles, which are fruity and relatively mild. But rather than toast them, as we often do with dried chiles, we simply steeped them in water to preserve their bright flavor. When they were pliable, we blended them with aromatics and spices (including garlic, oregano, cumin, cayenne, and cloves), as well as honey and white vinegar, to form a thick paste; then we added some of the soaking water to form a smooth puree. We tossed the pork with the puree in a Dutch oven and then braised it in a low oven until the meat was very tender. IngredientsPork butt roast is often labeled Boston butt. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. If you can't find New Mexican chiles, substitute dried California chiles. Dried chiles should be pliable and smell slightly fruity. Kitchen shears can be used to cut them. If you can't find Mexican oregano, substitute Mediterranean oregano. Letting the stew rest for 10 minutes before serving allows the sauce to thicken and better coat the meat. Serve with rice and beans, crispy potatoes, or flour tortillas with shredded lettuce and chopped tomato, or shred the pork as a filling for tacos and burritos. -1 (3.5- to 4-pound) boneless pork butt roast, trimmed and cut into 1?-inch pieces -4 ounces dried New Mexican chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces -4 cups boiling water -2 tablespoons honey -2 tablespoons distilled white vinegar -5 garlic cloves peeled -2 teaspoons dried Mexican oregano -2 teaspoon ground cumin -1/2 teaspoon cayenne pepper -1/8 teaspoon ground cloves This is where I ordered the Hatch NM Chiles from, and yes I got all three levels and used a mixture of all three in this dish: https://www.amazon.com/gp/product/B01JMJTJO2/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Instructions1. Toss cut up pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour. 2. Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 3. Drain chiles and reserve 2 cups soaking liquid (discard remaining liquid). Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1? to 2 minutes, adding up to ? cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer. 4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2 to 2? hours. 5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. (Leftover pork can be refrigerated for up to 3 days.) Technique: Blending Chiles Into a Smooth Puree To ensure that the tough skins on dried New Mexican chiles break down as thoroughly as possible in the blender, start by adding 1 cup of liquid?just enough to create a vortex while leaving enough friction to grind down the solids. Once the chiles are finely ground and the puree is smooth, blend in the remaining liquid.
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« on: August 01, 2018, 11:03:20 AM »
what happens in commiefornia will eventually happen in WA
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« on: July 25, 2018, 11:51:10 PM »
I saw this tonight and got a good chuckle........
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« on: July 24, 2018, 09:57:15 PM »
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« on: July 19, 2018, 04:25:39 PM »
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« on: July 17, 2018, 10:07:29 AM »
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« on: July 10, 2018, 01:50:48 PM »
These are actual comments made by Georgia State Troopers that were taken off their car videos:
1. "You know, stop lights don't come any redder than the one you just went through."
2. "Relax, the handcuffs are tight because they're new. They'll stretch after you wear them a while."
3. "If you take your hands off the car, I'll make your birth certificate a worthless document." (My Favorite)
4. "If you run, you'll only go to jail tired."
5. "Can you run faster than 1200 feet per second? Because that's the speed of the bullet that will be chasing you." (LOVE IT)
6. "You don't know how fast you were going? I guess that means I can write anything I want to on the ticket, huh?"
7. "Yes, sir, you can talk to the shift supervisor, but I don't think it will help. Oh, did I mention that I'm the shift supervisor?"
8. "Warning! You want a warning? O.K, I'm warning you not to do that again or I'll give you another ticket."
9. "The answer to this last question will determine whether you are drunk or not. Was Mickey Mouse a cat or a dog?"
10. "Fair? You want me to be fair? Listen, fair is a place where you go to ride on rides, eat cotton candy and corn dogs and step in
monkey poop."
11. "Yeah, we have a quota. Two more tickets and my wife gets a toaster oven."
12. "In God we trust; all others we run through NCIC." ( National Crime Information Center )
13. "Just how big were those 'two beers' you say you had?"
14. "No sir, we don't have quotas anymore. We used to, but now we're allowed to write as many tickets as we can."
15. "I'm glad to hear that the Chief (of Police) is a personal friend of yours. So you know someone who can post your bail."
AND THE WINNER IS....
16. "You didn't think we give pretty women tickets? You're right, we don't. Sign here."
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« on: July 07, 2018, 06:06:22 PM »
so I ventured into making some pork egg rolls this morning.
INGREDIENTS:
- 1 lb ground pork
- 12 scallions finely slided (seperate the white parts from the green parts after they have been sliced)
- 6 garlic cloves minced (yes you can use the stuff in the little tube)
- 4 TBLS grated ginger (yes you can use the stuff in the little tube)
- 5-6 cups coleslaw mix (i used napa cabbage and gave it a really fine chop)
- 8oz shiitake mushrooms chopped to your preference
- 6 TBLS soy sauce
- 2 TBLS sugar
- 2 TBLS white vinegar
- 4 tsp sesame oil
- 1 pkg (15-16 count) egg roll wrappers
- 2 C veg oil
DIRECTIONS:
step 1:
- cook pork in a dutch oven (because its easier than a skillet and less mess when you get to the later steps) over med-high heat until no longer pink (about 5 minutes).
- add scacllion whites, garlic and ginger, cook until fragrant (about 1-2 minutes)
- add coleslaw mix, mushrooms, soy sauce, vinegar, and sugar, mix together really well, cover and cook until cabbage is softened (about 5 minutes).
step 2:
- remove from heatstir in sesame oil and scallion greens
- either leave in dutch oven or transfer to a 9 x 13 baking dish and put in refrigerator to cool (about 30 - 60 minutes)
- wipe dutch oven clean and add oil
step 3:
- fill small bowl with a little water.
- working with 1 egg roll wrapper at a time, orient egg roll wrapper into a diamond shape
- scoop 1/3C (loosely packed) filling into the lower half of the egg roll wrapper and mold into a log log shape with your fingers
- moisten the 2 upper edges of the egg roll wrapper with a little water
- and fold and roll like a burrito, leaving the egg roll seam down
- place agg rolls on a sheet pan and cover with a moist paper towel while finishing the rest of the egg rolls
step 4:
- line a plate or a baking sheet with either a paper towel or a wire rack (a wire rack will help the grease drain better and make the egg roll a little more crunchy at the end)
- heat oil thats in the dutch oven to 325deg
- place a few egg rolls into the dutch oven at a time, seam side down and fry them for 2-4 minutes or until golden brown and delicious (GBD)
- transfer cooked egg rolls to baking sheet or plate and let cool
- serve with your favorite dipping sauce or how ever you are going to serve them
NOTE: if you want to make these ahead of time (like a day prior or to even freeze for later use)
-place all egg rolls once they are formed onto a cookie sheet that has been lined with parchement paper and seam side down
- wrap tightly and place into a refrigerator (use with in 24 hours)
- or place in the freezer unwrapped and transfer them to a zip lock bag once they are frozen (use with in 1 month)
- do not thaw before cooking, increase cooking time about 1-2 minutes per side
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« on: July 03, 2018, 02:22:10 PM »
I need to know if anybody is having an issue with starting new threads that contain pictures that were uploaded via attachments and other options tab?
I currently have a trouble ticket in for this as well as what the issue is with the original "whats for dinner" thread.
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« on: July 03, 2018, 10:51:03 AM »
well I am going to give this a try!
I started with a rump roast and gave it a good sear on all sides, softened some bell peppers and onions, added a little garlic and some beef stock. everything is in the crock pot and set on HI, well see where this turns out in a few hours?
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« on: June 28, 2018, 08:46:34 PM »
so I was just kinda flippin through ads for compressors, because I want/kinda need one for my garage. well this afternoon I came across this little thing for $100.
it was made in 1965 up in beaver dam WI. Other than a little bit of dust that clung to the grease residue that was probably from an oil change or 2, this thing is almost immaculate. it has a little 1 or 2 piston (probably 1 piston) pump head on it, a tiny little 1/2 HP 110v motor to run it. there is even a little drain valve at the bottom. from completely empty it takes about 10-15 minutes to build up to the 100psi. the shut off turns it on at 70 psi and turns it off at 100 psi.
ill play with this for a little bit and probably give eaton a call and see what they say. maybe ill sell it if a bit bigger one comes along for the right price?
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« on: June 26, 2018, 12:09:31 PM »
So lets make a Homemade Ham! As many of you remember, I butchered 3 pigs Easter of 2018. Besides all of the chops ribs and ground pork I brought home, I also brought home 2 complete hind quarters that will be made into hams. Well I finally got all of the information I needed along with all of the ingredients needed to start the process on 1 hind quarter to see how it goes. the information and process I used was forwarded to me as a published article in Smoke Signals Magazine. http://issue15.smokesignalsmagazine.com/Making Ham ? An American Tradition
By Bob Barney
The word "ham" is derived from the Old English "hom" or "hamm" which refer to the hollow or bend of the knee. "Hom" is derived from a Germanic base meaning "crooked" or "bent". It wasn't until later in the 15th century when it referred to the leg of an animal.
The preserving of ham has a long history, "Meat Fermentation Worldwide: History and Principles" by Peter Zeuthen, claims that the Chinese were the first people to mention the process of raw cured ham. Peter Zeuthen also points out that Marcus Porcius Cato wrote about the "salting of hams" in "De Agri Cultura" dated about 160 BC. But undoubtedly the making of ham was well established during the age of the Roman Empire. Marcus Terentius Varro in his writings refers to an import trade of cured ham from the Gaul
region of France. (reference: Meat Fermentation Worldwide: History and Principles" by Peter Zeuthen)
The domestication of pigs for use as food in China dates back to about 4900 B.C.. By 1500 B.C. the domestication of pigs had made its way into Europe. According to written records we know that in 1493 Christopher Columbus had eight pigs on board when he left Spain for the new world and landed in Cuba. In 1539 Hernando de Soto the explorer Hernando de Soto transported 13 pigs to the new world and released them in what we know today as Florida. It is believed that these pigs became the breeding stock for the pigs in the United States. By the 17th century, many American colonists were raising domesticated pigs.
The transformation of fresh ham or ?green ham? to what most Americans refer to as
?ham? requires a curing process to ?cure? the fresh pork. The curing and smoking of salt pork, ham, and bacon made these staple items in most colonial kitchens because it extended the shelf-life of these items.
Virginia Ham was one of the first agricultural products exported from North America. The term ?Virginia Ham? refers to a style, rather than the location. Virginia Ham is packed in salt and placed in a wooden box to pull water out of the meat and replace the moisture in the cells with salt. This was an early method of food preservation for the colonists.
In 1926 George A. Hormel & Company pioneered the canning of hams in America. Now canned hams are available worldwide and are produced in the United States and many European Countries. Canning of the ham allows the ham to be shipped worldwide without fear of spoilage.
Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural sections of Virginia, Georgia, Tennessee, Kentucky, and other nearby states.
We have all bought and enjoyed hams from the grocery store. But the quality of a homemade ham will far exceed what you have purchased from the store. Before I explain how to make a homemade ham, I want to cover the issue of food safety.
The primary and most important reason meat is cured is to prevent food poisoning. Any meat or sausage that will be smoked or cooked at low temperatures must be cured to insure food safety. Food exposed to temperatures ranging between 40? - 140?, lack of oxygen, and or high humidity can all trigger the growth of bacteria causing food poisoning. Meat which contains moisture, when smoked at low temperatures below 140?, the smoke and the heat will eliminate oxygen making ideal conditions for food poisoning bacteria to grow.
Curing salts in meats not only prevent food poisoning, but also impede the development of many food spoiling bacteria that can thrive in the low temperature of a smoker. These curing ingredients also extend the self life of the meat, retard rancidity, and provide the characteristic flavor and color associated with specific cured meats.
There has been and always will be debate on the use of nitrites and nitrates in curing meat. Some will argue that only salt it is needed as a curing agent. They argue that mankind has cured meats for centuries without the use of these additives. While this is true, it is impossible to tell how many people in these centuries actually died from food poisoning. Today we have the medical technology to diagnose and treat food borne illnesses as unpleasant and painful as they may be. It is best to take the necessary precautions to avoid these preventable food borne illnesses.
Nitrites and nitrates are perfectly safe when used in the proper quantities. What most people don't realize is that nitrites and nitrates are used to prevent botulism when cold smoking or curing meats, because a smoker or smokehouse full of smoke provides the perfect environment for the formation of botulism toxin. It's better to be safe, rather than sorry, if you intend to cure and smoke your own ham.
Extreme caution must be exercised in using these cures; never use more than the amount called for in the recipe. All curing agents are designed to be used at the rate specified in the formulation or recipe. When used as directed, curing salts are safe for home use.
During the curing stage, always keep meat refrigerated (36? to 40?F). The closer to 40?F, the better; lower temperatures will slow the curing process, and temperatures below 28?F will completely stop the curing process.
It is also important to remember that more is not better because it can be toxic. Nitrates can change normal hemoglobin (the chemical in the blood responsible for oxygen transport) to methemoglobin. Nitrates increase the methemoglobin count, thus reducing the ability of the blood to transport oxygen to cells and organs. Oxygen starvation can lead to a bluish tint of the lips, ears, and nose in slight cases, and severe cases can lead to respiratory problems, heart problems, and even death.
When using these ingredients in elevated levels your curing results will be inconsistent, cured meats may be too salty, the finished products may be unsatisfactory, and nitrite burn may occur.
In this article we are going to use Morton Tender Quick to cure the ham because for the beginner. It is more readily available and easier to measure than other curing agents. Morton Tender Quick IS NOT interchangeable with any other curing salt, DO NOT SUBSTITUTE.
I have chosen to use wet brine here because I think it is easier for the beginner to accomplish the task of curing the ham. Personally, I also think the brine transfers more flavor and the end result is a ham with more moisture.
1 Fresh Whole Ham (a shoulder can also be used)
4 cups Morton Tender Quick
3 Cups Brown Sugar
1/4 Cup Dark Molasses
1/4 Cup Honey
3 Tablespoons of Pickling Spice
1 Tablespoon Peppercorns
1 Tablespoon Red Pepper Flakes
4 Cloves Fresh Garlic - Crushed
2 Gallons of water
1 Can Frozen Apple Juice Concentrate
1 Injecting Needle
I use a 12 or 16 quart stainless steel (non-reactive) stock pot for this task. Simply because everything is done in one pot and the stainless cleans up easily. However you can use a pan to heat and dissolve the ingredients and transfer the liquids to a food safe five gallon bucket if you wish.
Put the empty pot on a burner over low heat and then add pickling spice, red pepper flakes, and peppercorns to pot. Gently heat for about a minute stirring to release the oils in them. Add 1 gallon of water into the pan and bring to a boil. Add Morton Tender Quick while stirring so that all of it is dissolved. Add the brown sugar also stirring until dissolved. Remove from burner, add the molasses and honey and stir well. Add the remaining gallon of water and the apple juice concentrate and chill to 40? Fahrenheit. When the liquid is chilled crush and add the fresh garlic cloves.
Take the injecting needle and inject the brine (10% of the weight of the ham) along the bone of the ham and in the center of the meat between the outside of the ham and the bone. The purpose of injecting the meat is to get the curing ingredients distributed throughout the interior of the meat so that curing can begin on the inside while also curing on the outside. You will get a quicker, more uniform, milder cure without areas that are under or over cured. Injecting also helps to eliminate bone taint and spoilage around the bone.
Gently put the injected ham into the brine fully submerged, cover, and return to the refrigerator. Let the ham remain in the refrigerated brine for 1.25 days per pound.
After brining is complete, remove the ham from the brine and rinse. Discard the brine and return the ham to the pot. Fill with cold clear water and allow ham to soak in the cold water in the refrigerator for four hours. Drain the water and fill again with cold fresh water and soak for another 4 hours. Drain the water and fill again with cold fresh water and soak for another 4 hours on last time. Remove from water and let sit until the outside of the ham is dry and slightly tacky to the touch.
Move the ham to your smoker and cold smoke below 90? for about 4 hours. I use an AMaze-N Pellet smoker inserted into my smoke without adding any heat. Once the cold smoking is done remove the ham from the smoker and add a chimney full of glowing orange charcoal and wood chunks to the smoker.
Raise the temperature to 190? F to 200? and continue to smoke until the internal temperature reaches 150?. Quickly cool, tightly wrap, and refrigerate for 1 or 2 days to allow the smoke flavors to migrate throughout the meat. The ham may be sliced and eaten cold, or reheated in an oven and glazed. Remove from oven when the internal temperature is 140?. Loosely tent the ham and let rest 15 minutes before slicing.
picture 1 is all ingredients assembled picture 2 and 3 is the brine for each ham picture 4 is the split hind quarter
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« on: May 30, 2018, 09:46:25 AM »
I came across this on another site and thought many of you would enjoy reading the this account of history. don, you may have already seen this?
it is an attachment, so download it and take a read.
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« on: May 14, 2018, 10:25:22 PM »
This is what happens when don tried to sass his Platoon Sergeant!
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« on: May 03, 2018, 10:40:34 PM »
so Wendy asked me to build her a planter box for her succulent plants. well as you will see, I obviously do not know how to do anything simple and not engineered to withstand the apocalypse! the inner dimensions of the planter box are 25" wide X 36" long X 5.5" deep and it stands 24"tall. it rests on 4 landscaping bricks so as to keep it off the ground to help prevent rot. all of the wood is pressure treated 2X, all of the hardware is galvonized and everything was glued and screwed....(i hate nails)! during this build i also got me 1 set of these: https://www.homedepot.com/p/BESSEY-H-Style-Pipe-Clamp-Fixture-Set-for-1-2-in-Black-Pipe-BPC-H12/204986130 i will get me another 3 sets for the simple fact that they are so versital and can be moved from 1 set of pipe to another. all of the seams and holes were sprayed with clear rubberized coating, and there were small aluminimun screen patches the were stapled over all the holes to prevent the dirt from just falling out.
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« on: May 01, 2018, 10:10:43 PM »
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« on: April 16, 2018, 10:10:03 PM »
lets see if this will work a 3rd time for tater!
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« on: April 15, 2018, 07:36:35 PM »
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« on: April 15, 2018, 09:10:57 AM »
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« on: April 06, 2018, 02:26:31 PM »
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« on: March 30, 2018, 07:27:18 PM »
So today we started off with 3 gilts roughly in the 250lb range.
It took us probably 2.5 hrs to process all 3 so they can hang for the night.
Tomorrow is processing day......please ask the father for patience and my sanity please.
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« on: March 28, 2018, 08:10:47 PM »
does anybody have the Google WIFI system?
good, bad.............?
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« on: March 22, 2018, 09:21:16 PM »
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« on: March 18, 2018, 09:55:29 PM »
I figured it was civic duty to share with my Marine brothers and sisters
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« on: March 17, 2018, 06:41:24 PM »
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« on: March 09, 2018, 04:17:08 PM »
So lets talk ramen for a moment! https://en.wikipedia.org/wiki/Ramenand here is how I make the ramen that I talked about here: http://real-man-truckworks-and-survival.com/index.php?topic=3358.0 and let me be clear, I did not use anything that came from a pkg of instant nothing/anything! main Ingredients 1. ramen broth 2. cooked meat of some kind (I like my smoked and shredded chicken or my smoked pulled pork best) 3. ramen noodles optional ingredients 1. green onions (scallions) 2. bean sprouts 3. jalape?os 4. fine julienned carrots 5. mushrooms 6. red and/or green bell peppers 7. etc Directions: 1. bring broth to a boil 2. put ramen noodles in to boiling broth and cook to your desired doneness 3. once noodles are about 2/3 done add meat 4. depending on how crunchy you like your optional ingredients?..add accordingly 5. remove from stove and put in a bowl, garnish with optional ingredients and serve This is just a basic baseline of how to make ramen (other than that instant crap). Tinker accordingly. - I also like to add a little homemade potsticker dipping sauce to my broth along with a little american cheese (the stuff in the squirt can?.yummy) Homemade pot sticker/dumpling dipping sauce ingredients: 1. extra hot szechuan sauce 2. hoisin sauce 3. soy sauce 4. seasoned rice vinegar 5. sambal 6. siracha sauce I don?t really measure these ingredients, I just do a little dab here, a little shake there, maybe a little squirt of this or that?.etc.
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« on: March 09, 2018, 02:18:14 PM »
I had a little turkey/chicken stock left from my 13 qts that are currently getting pressure canned, so i decided to make me a little homade smoked chicken ramen!
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« on: January 19, 2018, 11:35:33 AM »
Ingredients:
- 1 head red cabbage finely chopped or thinly sliced
- 1 yellow onion diced (or red if you dont want the onion flavor to be so pronounced)
- 1-2 TBLS minced garlic
- 2 rings kielbasa or what ever flavor you prefer cut into 1.5x1.5 inch chunks
- 6 TBLS cider vinegar
- 2 TBLS sugar
- 3-4 TBLS water
- salt and pepper to taste
Directions:
- combine cabbage, onion, garlic, salt&pepper and kielbasa into a big (6qt+) crockpot
- combine water, vinegar, sugar and stir until sugar is desolved and pour over stuff in crockpot
- cover crockpot
- set to low and let it go for 6-8 hours (stir occasionally)
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« on: January 18, 2018, 07:16:02 PM »
Takes a few to make, but dang is it good. I used unsalted beef stock i stead of water and also doubled the mushrooms. http://www.recipetineats.com/mushroom-rice/Ingredients - 2 - 3 tbsp olive oil - 2 tbsp butter - 1.5lb mushrooms, sliced 1/8-1/5" thick (Note 1) - 2 garlic cloves mince - 1 small onion finely dice - 1 1/2 cups long grain rice (Note 2) - 2 1/4 cups vegetable stock / broth (or chicken) (Note 3) - 1 1/2 - 2 cups sliced green onion / scallions - Optional: More butter to stir through Instructions Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside. If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here) Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low. Cook for 15 minutes or until there is no residual liquid (tilt pot to check). Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!). Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. Serve! Recipe Notes 1. Use any mushrooms you want, I used normal button mushrooms, it's even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don't slice them too thin otherwise they literally disintegrate! Mushrooms do "suck up" oil but don't be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning. 2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice. BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed). QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes. 3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos. 4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it's a lot but it will keep well in the fridge for a few days and it freezes well too!
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« on: January 11, 2018, 07:07:37 PM »
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« on: January 11, 2018, 06:12:00 PM »
here is a recipe that I came across and worked over a little. this is a sweet and spicy sauce that can be put on/over chicken, pork chops or even on some Asian recipes...........you choose.
Ingredients:
- ⅔ cup brown sugar
- 2-4 tablespoons siricha sauce
- 1 tablespoon louisana hot sauce (opr whatever brand you prefer)
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar (you could substitute white vinegar)
- ⅓ cup water
- (if its not sweet enough, you can add a little more brown sugar/agave/molasses, just be carefull, because molases will calm the heat level down)
Directions:
- whisk all ingredients together into a small sauce pot
- bring to a boil over medium heat
- stir until thickened (about 5 minutes)
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« on: January 11, 2018, 05:21:12 PM »
so as the title says, I am thinking about starting a dinner party. has anybody done this before or currently doing something like this? please share good/bad/indifferents/etc with all of us. my sister sent me this as kind of a starter: https://pinchofyum.com/dinner-club
47
« on: December 18, 2017, 07:09:42 PM »
picked up a half cow (I got 1/4 and he got 1/4 of the cow, not sure who got the other half?) from the locker today, I split it with another guy that my sister knows.
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« on: December 14, 2017, 06:56:37 PM »
So heres another one of my favorite candies from when i was a kid during christmas time...........
1 bag of pretzle sticks
1 pkg of vanilla almond bark
Plain yellow M&M's
1. Lay out pretzels in groups of 2
2. Put a little dab of the melted almond bark in the middle of the pretzels
3. Put 1 plain yellow M&M in the center
4. Put in the refrigerator so they cool and harden
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