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#Post#: 19742--------------------------------------------------
Re: Dear 2fat
By: Linda Lou Date: June 29, 2015, 10:04 pm
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I agree with Steve! I'd buy one of 2fat's cookbooks in a
NANOSECOND!
#Post#: 19884--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: July 19, 2015, 7:19 pm
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Does anyone have an idea for pan frying fish in a way so the
fillets don't curl up?
#Post#: 19920--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: July 21, 2015, 5:35 pm
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I found out about this cheese making class when I went to the
Stevens Point Co-op for some spices.
HTML https://sites.google.com/site/cheeseheadedu/class-schedule
#Post#: 19936--------------------------------------------------
Re: Dear 2fat
By: 2fat Date: July 21, 2015, 8:41 pm
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[quote author=12cows link=topic=1371.msg19884#msg19884
date=1437351561]
Does anyone have an idea for pan frying fish in a way so the
fillets don't curl up?
[/quote]
try lightly scoring one side for a larger fillet--for small(like
crappie) sometimes the best thing is to cut them into chunks
#Post#: 19945--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: July 22, 2015, 1:01 pm
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[quote author=2fat link=topic=1371.msg19936#msg19936
date=1437529318]
try lightly scoring one side for a larger fillet--for small(like
crappie) sometimes the best thing is to cut them into chunks
[/quote]
Good. I will try that.
#Post#: 20433--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: August 20, 2015, 7:14 pm
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I purchased my second package of beef that I have bought in the
past two years. Hamburger is getting very expensive. I might
have to go back to being a total vegetarian if this keeps up.
2fat I was making chili today and I want to know as one cooks it
for several hours to make the flavors blend if the hamburger
should be put in at the beginning or near the end of the cooking
time. I just winged it as I was given garden leftovers. Chili
isn't my thing but it fills the freezer.
I thought cooking beef too long would deplete it of nutrients.
#Post#: 20439--------------------------------------------------
Re: Dear 2fat
By: Snickers Date: August 20, 2015, 8:00 pm
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[quote author=12cows link=topic=1371.msg20433#msg20433
date=1440116085]
I purchased my second package of beef that I have bought in the
past two years. Hamburger is getting very expensive. I might
have to go back to being a total vegetarian if this keeps up.
2fat I was making chili today and I want to know as one cooks it
for several hours to make the flavors blend if the hamburger
should be put in at the beginning or near the end of the cooking
time. I just winged it as I was given garden leftovers. Chili
isn't my thing but it fills the freezer.
I thought cooking beef too long would deplete it of nutrients.
[/quote]
I brown and season my burger. Then drain that and add the
cooked noodles, beans{ kidney, and gonzo}, tomato paste and
juice, and spices {including a little crushed hot red pepper for
some snap}, and then let it simmer for a couple of hours on a
lower heat setting. Hot but not so it bubbles. And I keep going
back and stirring it.
It is definitely not the southwest chili. Its more of a mid west
hot dish chili.
#Post#: 20451--------------------------------------------------
Re: Dear 2fat
By: trollslayer Date: August 21, 2015, 11:19 am
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[quote author=12cows link=topic=1371.msg20433#msg20433
date=1440116085]
I purchased my second package of beef that I have bought in the
past two years. Hamburger is getting very expensive. I might
have to go back to being a total vegetarian if this keeps up.
2fat I was making chili today and I want to know as one cooks it
for several hours to make the flavors blend if the hamburger
should be put in at the beginning or near the end of the cooking
time. I just winged it as I was given garden leftovers. Chili
isn't my thing but it fills the freezer.
I thought cooking beef too long would deplete it of nutrients.
[/quote]
Just brown it season it and throw it in at the start.
#Post#: 20452--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: August 21, 2015, 11:40 am
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I had to cook the chili for a long time due to the fact it had a
variety of peppers in it.
Thanks guys!
#Post#: 20458--------------------------------------------------
Re: Dear 2fat
By: 2fat Date: August 22, 2015, 7:07 am
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here is a chile recipe/method that always turns out pretty good
2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't
health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand
tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded,
chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a
chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even
know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or
any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just
happened.)
2 squares bitter baker's chocolate -- (Not as weird as it
sounds.)
salt to taste
Sautee 1/4 of the garlic and onions until translucent. Add 1/4
of the meat, chile powder and brown. Salt the meat while
cooking. Put into your chili pot. Cast iron is best. Repeat
until all the meat is done. Put the rest of the ingredients in
you chili pot and simmer for for a hour.
amount of ingredients is variable. Add more of anything you
want, especially chiles.
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