crazietalk.net

ArkieDukie wrote:

cl15876 wrote:

CathyCA wrote:
OK, it's a deal!!!! BTW, I can chop some mean garlic! ;)

I've never heard of Duke's Mayonnaise, but I assume it is far superior to UNC's Mayonnaise.

I brought back Duke's to California every time I returned from a visit to Charlotte or Raleigh. Get it. Eat it. Love it.

Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire...

devildeac wrote:Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire...

devildeac wrote:Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire...

LOL!!!! Those are sooo good!!!!

cl15876 wrote:

devildeac wrote:Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire...

LOL!!!! Those are sooo good!!!!

What, the children or the chestnuts...

devildeac wrote:

cl15876 wrote:

devildeac wrote:Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire...

LOL!!!! Those are sooo good!!!!

What, the children or the chestnuts...

Ya know I love kiddos!!!!

cl15876 wrote:

devildeac wrote:

cl15876 wrote:"quote="devildeac""Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire..."/quote"

LOL!!!! Those are sooo good!!!!

What, the children or the chestnuts...

Ya know I love kiddos!!!!

, but

I'd never roast them, maybe a switch or two if misbehaving, but chestnuts.... OMG... an acquired taste that you JUST CAN NOT PUT DOWN! ;)

Miles wrote:

ArkieDukie wrote:

cl15876 wrote: OK, it's a deal!!!! BTW, I can chop some mean garlic! ;)

I've never heard of Duke's Mayonnaise, but I assume it is far superior to UNC's Mayonnaise.

I brought back Duke's to California every time I returned from a visit to Charlotte or Raleigh. Get it. Eat it. Love it.[/quote]

So did I. And without fail, post 911, the TSA checked my luggage. I always got a card from them.

In fact, I teased my friends and family that the price of admission to my home was a jar of Duke's mayonnaise. My mom and my BFF Kim always brought Duke's when they visited.

devildeac wrote:Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire...

ooops, is that all you have to say?

Very Duke Blue wrote:

devildeac wrote:Children roasting on an open fire...

Ooops, make that Chestnuts roasting on an open fire...

ooops, is that all you have to say?

Should I have asked if you like them rare, medium or well done? :roll:

I wound up using this VERY simple latke recipe from cooks.com.
http://www.cooks.com/rec/doc/0,1850,156 ... 02,00.html
Four issues with the recipe:
1) I removed the potato water about three times.
2) I wound up going with Bones' suggestion of Russet potatoes.
3) Some people swear you should use peanut oil. I prefer canola.
4) I did not use onions.
It has worked like a charm each time. Frankly, it tastes like my mom's.

Will try the alternate latke recipe that Bones posted. Will try zucchini and also sweet potato. Sounds delicious!
Cheers,
Lavabe

Split Pea Soup
1 large sweet onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
1 lb. of split peas (1/2 yellow, 1/2 green)
2 quarts of ham stock (chicken works if you don't have ham stock. my recipe follows)
1 cup of fried ham, chopped

1. Heat some olive oil over medium-high and diced the veggies
2. Saute until the onions are almost clear, about 8 minutes
3. Stir in the garlic and saute until garlic is fragrant, about 2 minutes
4. Add the stock and peas, cover and bring to a rapid boil
5. Reduce heat and simmer for about an hour or until peas are tender and almost falling apart
6. Meanwhile, pan fry the ham until it's nicely browned and crispy on both sides
7. Chop the ham
8. Blend the soup in batches until it's nice and creamy
9. Add the chopped ham, season to taste and enjoy

Stock
1 ham hock
1 large sweet onion, coarse chop
2 celery stalks, coarse chop
2 carrots, coarse chop
2 cloves garlic, smashed
1 sprig fresh thyme
2 bay leaves
1-3 tbsp smoked salt
2 tbsp pepper corns, smashed

1. Coarsely chop the veggies and saute over medium-high heat for about 10 minutes
2. Add the smashed garlic and saute for about 2-3 minutes
3. Add the ham hock, pepper, bay leaves and thyme to the pot and cover with cold water
4. Bring to a rapid boil, skimming off any foam
5. Cover, reduce heat and simmer for about 2 hours
6. Skim again, add 1 tbsp smoked salt and then adjust flavor from there. I like to pull a 1/4 cup of the stock out and season lightly with salt to get an idea of it's full flavor. You don't want the stock to be salty on it's own; add your salt when you cook with the stock.

sounds so good. i will be using this recipe.thanks miles.

I made some beef "carnitas" and black bean burritos last night and was very pleased. Here's the recipe.

1 beef chuck roast
2 cups beef stock
5 garlic cloves, smashed
orange wedge
flour tortillas
white rice
1 can black beans
chili powder
cumin
salt
pepper
avocado
salsa
shredded cheese
sour cream

Take the beef chuck roast and sprinkle it with a mix of oregano, cumin, chili powder, garlic powder, salt and pepper. Put it in a slow cooker with 2 cups beef stock, 5 smashed garlic cloves and an orange wedge. Put your slow cooker on low and cook all day.

Take the beef out of the cooker and shred/pull it. I think traditionally for carnitas you then pan fry the meat in some lard in a skillet. I skipped this step.

Take can of black beans, rinse and drain them, then put them in a saucepan with enough water to cover them, and a splash of salt, chili powder and cumin. Simmer for 10 minutes.

Make some plain white rice.

Find some shredded cheese, salsa, avocado, whatever else you like. Assemble into a burrito.

DukeUsul wrote:I made some beef "carnitas" and black bean burritos last night and was very pleased. ....

Dave - I'm trying this!!!! Excellent timing... I've been craving Mexican!!!!

Thanks Dave for posting over here. I will be making this also.

DukeUsul wrote:I made some beef "carnitas" and black bean burritos last night and was very pleased. Here's the recipe.

1 beef chuck roast
2 cups beef stock
5 garlic cloves, smashed
orange wedge
flour tortillas
white rice
1 can black beans
chili powder
cumin
salt
pepper
avocado
salsa
shredded cheese
sour cream

Take the beef chuck roast and sprinkle it with a mix of oregano, cumin, chili powder, garlic powder, salt and pepper. Put it in a slow cooker with 2 cups beef stock, 5 smashed garlic cloves and an orange wedge. Put your slow cooker on low and cook all day.

Take the beef out of the cooker and shred/pull it. I think traditionally for carnitas you then pan fry the meat in some lard in a skillet. I skipped this step.

Take can of black beans, rinse and drain them, then put them in a saucepan with enough water to cover them, and a splash of salt, chili powder and cumin. Simmer for 10 minutes.

Make some plain white rice.

Find some shredded cheese, salsa, avocado, whatever else you like. Assemble into a burrito.

Traditional carnitas is simmered in lard and it is magnificent! Most of the carnitas I've had is baked or slow-cooked though and this is an awesome recipe.
Looks yummy!

Getting ready to start making chili, I'll post the recipe in the next day or so. Also, I recently made an oyster dish which I'll post. Let it snow, once again. How much is Derm expecting 8-12?

I whipped up a nice combination Marsala/tomato sauce tonight. I made chicken Marsala last week, and we had some leftover baby Portabella mushrooms and half a bottle of Marsala.
Sautee an onion with some garlic, basil, and oregano, then add in two 8-oz. containers of sliced mushrooms. Brown all of that together, and add a little bit of chicken stock as the mushrooms begin to brown. Cook the liquid down for a few minutes, then pour in the Marsala (you could use any red wine for this, even the cheap stuff will be pretty good). As that comes to a boil, add in 8 oz grape tomatoes, halved, and a 15-oz can of diced or crushed tomatoes (the Italian seasoned ones work well for this). Bring mixture to a boil, then reduce to a simmer and cover. Simmer on low heat for as long as possible, until liquid cooks down to desired consistency. I left it on very low heat and simmered it for almost 5 hours today, and it was really nice. Heartier and thicker than a marinara, but not strict Marsala either.

duketaylor wrote:Getting ready to start making chili, I'll post the recipe in the next day or so. Also, I recently made an oyster dish which I'll post. Let it snow, once again. How much is Derm expecting 8-12?

Where is that chili recipe?