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#Post#: 9831--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR 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?
DIR 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?
DIR By: p2_d
Date: December 12, 2013, 3:44 pm
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--- Quote from: 2fat link ---
>
> 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
>
--- End 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?
DIR By: p2_d
Date: December 12, 2013, 3:47 pm
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--- Quote from: 2fat link ---
>
> 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
>
--- End Quote ---
That looks Fantastic. Would love to make it using all game meat.
#Post#: 9836--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
DIR 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?
DIR By: 2fat
Date: December 12, 2013, 4:57 pm
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--- Quote from: p2_d link ---
>
> 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
>
--- End 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?
DIR 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?
DIR 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?
DIR 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?
DIR By: trollslayer
Date: December 15, 2013, 7:38 pm
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--- Quote from: 2fat link ---
>
> Chicken wings on the ceramic cooker--baby its cold outside
>
--- End 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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