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#Post#: 9831--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 2:53 pm
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this recipe looks pretty good, easy too--reviews are positive
also
HTML http://www.foodnetwork.com/recipes/food-network-kitchens/baked-alaska-recipe/index.html
#Post#: 9832--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 12, 2013, 3:03 pm
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Oh that looks good. There is even one that is flamed also. The
only thing I ever ate flamed was marshmallows. That was enough
for me.
Hey 2fat is there anything on your bucket list that you want to
eat or cook?
#Post#: 9834--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: p2_d Date: December 12, 2013, 3:44 pm
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[quote author=2fat link=topic=642.msg9820#msg9820
date=1386864838]
Creme Brulee is torch finished too--but I do use a smaller
torch--have used propane crisping chicken skin with no
noticeable taste--would have to look for restaurant with an
'old' menu I would guess
[/quote]
You can buy an expensive lil torch from places like Williams
Sonoma or you can do what most pastry chefs I see work and use
the one you get at Menards, never tasted the fuel on anything I
have been around that it was used on.
HTML http://www.williams-sonoma.com/products/9561838/?catalogId=60&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Bakeware&cm_pla=Baking_&_Pastry_Tools&cm_ite=Kitchen_Torch_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=32-295105918-2
#Post#: 9835--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: p2_d Date: December 12, 2013, 3:47 pm
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[quote author=2fat link=topic=642.msg9814#msg9814
date=1386861611]
regionality<LOL> Traditionally a tourtiere is made with a mix
of pork,beef and game(and some mashed spuds too) with a basic
mirepoix and seasonings like savory,allspice--maybe cloves and
cinnamon too. Usually a xmas eve treat not a regular meal. I
got called out on one food group for putting corn in this
one(not traditional), they couldn't see the minced jalapeno<sf>.
Did use my basic pasty crust rather a more french style pastry
too but stuck to tradition with three meats to make the filling
[/quote]
That looks Fantastic. Would love to make it using all game meat.
#Post#: 9836--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 4:45 pm
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<Hey 2fat is there anything on your bucket list that you want to
eat or cook?>
would like to eat at one(or all) of Rick Bayless's restaurants
in Chicago, get a reservation at the French Laundry in Napa when
Chef Thomas Keller is in the house and spend a week with Mario
Batali eating, drinking, golfing and cooking but doubt that I
could keep up but would give it a college try for sure
As far as cooking--would love to have access to vine fresh
tomatos all year--actually the dearth of fresh produce and
quality meats is a downside to living in the middle of
Wisc---but UPS/Fed-Ex/USPS have made the world a lot smaller
[attachment deleted by admin]
#Post#: 9837--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 12, 2013, 4:57 pm
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[quote author=p2_d link=topic=642.msg9834#msg9834
date=1386884679]
You can buy an expensive lil torch from places like Williams
Sonoma or you can do what most pastry chefs I see work and use
the one you get at Menards, never tasted the fuel on anything I
have been around that it was used on.
HTML http://www.williams-sonoma.com/products/9561838/?catalogId=60&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Bakeware&cm_pla=Baking_&_Pastry_Tools&cm_ite=Kitchen_Torch_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=32-295105918-2
[/quote]
Williams Sonoma is for folks that live further up the hill then
I---sure I got mine at Amazon similar to this one
HTML http://www.amazon.com/BonJour-Cr%C3%A8me-Br%C3%BBl%C3%A9e-Professional-Culinary/dp/B001DITG5S/ref=sr_1_1?ie=UTF8&qid=1386888420&sr=8-1&keywords=kitchen+torch
but gets used more for lighting cigars then anything else
#Post#: 9865--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 15, 2013, 8:33 am
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Dinner today will consist of the inside out cheeseburger. 1.5
pounds of ground venison, one pound of Hot Jimmy Dean Breakfast
sausage and about a pound of bacon ( well, what doesn't get
snacked on before) and about a half a pound of shredded sharp
cheddar cheese all mixed into a bowl sprinkled with a generous
amount of seasoning and Johnny's au ju. I love that stuff.
Another seasoning I've become fond of lately is Mad Dog and
Merrill's Grilling Magic. Add's a nice flavor.
#Post#: 9866--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 15, 2013, 9:58 am
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thats a classic meat meal!! And if you mix bisquick with the
meat/cheeze mix and bake in golf ball size you have a great
appetizer!!
Chicken wings on the egg here today--
#Post#: 9869--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 15, 2013, 3:44 pm
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Chicken wings on the ceramic cooker--baby its cold outside
[attachment deleted by admin]
#Post#: 9870--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 15, 2013, 7:38 pm
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[quote author=2fat link=topic=642.msg9869#msg9869
date=1387143862]
Chicken wings on the ceramic cooker--baby its cold outside
[/quote]
I love chicken wings!! No sauce? My favorite for wings is
simply brushing on Franks Red Hot while cooking. Yes it was
cold outside but the burgers grilled up nicely. I'll keep your
meatball recipe in mind for future use. I have a lot of ground
venison!
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