DIR Return Create A Forum - Home
---------------------------------------------------------
The Forum
HTML https://thewiforum.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Food!
*****************************************************
#Post#: 10063--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 20, 2013, 10:31 am
---------------------------------------------------------
2fat all that is in it is a can of refried beans from Dollar
General and a can of Hunts tomato sauce. I never made my own
refried beans. I want to someday. I tried to ask the Hispanics
at work but I could not understand them. I wanted to know if
they use lard or oil and I could not get the point across. They
know how to make good food!
#Post#: 10069--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 20, 2013, 12:10 pm
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg10063#msg10063
date=1387557069]
2fat all that is in it is a can of refried beans from Dollar
General and a can of Hunts tomato sauce. I never made my own
refried beans. I want to someday. I tried to ask the Hispanics
at work but I could not understand them. I wanted to know if
they use lard or oil and I could not get the point across. They
know how to make good food!
[/quote][quote author=luvcats link=topic=642.msg10063#msg10063
date=1387557069]
2fat all that is in it is a can of refried beans from Dollar
General and a can of Hunts tomato sauce. I never made my own
refried beans. I want to someday. I tried to ask the Hispanics
at work but I could not understand them. I wanted to know if
they use lard or oil and I could not get the point across. They
know how to make good food!
[/quote]
Used to trade for tamales often-good stuff! When I want to
cook/make something Google is my best friend--search for what is
desired, read the reviews and adjust flavors to what you
want----and often whatever you make is going to be better then
anything you can buy
#Post#: 10079--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: rapids_60 Date: December 20, 2013, 6:52 pm
---------------------------------------------------------
[quote author=2fat link=topic=642.msg9883#msg9883
date=1387168571]
Have never made a tuna pie but make meat pies often---would
start with a medium white sauce, season it well(S/P-onion/garlic
powder-paprika-touch of cayenne), add a couple cups of
veggies(either fresh cooked or frozen), maybe a cup or so good
cheese and a big can of tuna, throw it all in a pie shell, top
with another pie crust and bake in a hot oven--
[/quote]
Up in the UP they called those (or something very similar)
Pasties. Generally potatoes and meat in a pie crust, folded
over and edges crimped so you can hold it in one hand. I used
to walk across the street at lunchtime and get them piping hot
from an old Finlander who made them fresh daily at the bakery.
Delicious. Nobody around here knows what they are.
#Post#: 10081--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 20, 2013, 7:11 pm
---------------------------------------------------------
[quote author=rapids_60 link=topic=642.msg10079#msg10079
date=1387587121]
Up in the UP they called those (or something very similar)
Pasties. Generally potatoes and meat in a pie crust, folded
over and edges crimped so you can hold it in one hand. I used
to walk across the street at lunchtime and get them piping hot
from an old Finlander who made them fresh daily at the bakery.
Delicious. Nobody around here knows what they are.
[/quote]
You are right they don't. The first time I ever heard of it or
tried it was in Menominee Michigan. Someone around here ought to
try that.
#Post#: 10084--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 20, 2013, 7:16 pm
---------------------------------------------------------
Since 2fat is fond of meat I will post my favorite ham basting
sauce.
Ham Basting Sauce
3/4 cup maple syrup
1/4 cup honey
2 table. pineapple juice
1 or 2 table. Brandy
A little water so it isn't so thick
Baste ham 20 minutes before
you remove it from the oven.
#Post#: 10087--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 20, 2013, 8:28 pm
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg10084#msg10084
date=1387588592]
Since 2fat is fond of meat I will post my favorite ham basting
sauce.
Ham Basting Sauce
3/4 cup maple syrup
1/4 cup honey
2 table. pineapple juice
1 or 2 table. Brandy
A little water so it isn't so thick
Baste ham 20 minutes before
you remove it from the oven.
[/quote]
sounds pretty tasty---methinks bourbon would even be better then
brandy--but I like bourbon ;>)
#Post#: 10088--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 20, 2013, 9:26 pm
---------------------------------------------------------
[quote author=2fat link=topic=642.msg10087#msg10087
date=1387592908]
sounds pretty tasty---methinks bourbon would even be better then
brandy--but I like bourbon ;>)
[/quote]
Please, pay particular attention to the small amount of booze in
the recipe. I'd hate to think you'd risk a small explosion in
your kitchen. ;D
#Post#: 10090--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 20, 2013, 9:40 pm
---------------------------------------------------------
[quote author=trollslayer link=topic=642.msg10088#msg10088
date=1387596392]
Please, pay particular attention to the small amount of booze in
the recipe. I'd hate to think you'd risk a small explosion in
your kitchen. ;D
[/quote]
Actually think the alcohol should/could be doubled to cut the
sweet abit but would always flame off the pan too the alcohol
itself serves no purpose
#Post#: 10157--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 22, 2013, 11:19 am
---------------------------------------------------------
A four pound standing rib roast is going on the grill very soon.
I seasoned it up with salt, pepper, garlic and an A1 rub after
applying a thin layer of olive oil. Going to start it at 425
for the first half hour or so, then decrease it to about 300 to
finish it off. I don't really want the IT to get much above
120. I'm going to let it rest for an hour or so, then shave it
up for sandwiches, well, I'll probably keep a little out for a
lunch. ;D I can't wait.
#Post#: 10159--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 11:40 am
---------------------------------------------------------
[quote author=trollslayer link=topic=642.msg10157#msg10157
date=1387732774]
A four pound standing rib roast is going on the grill very soon.
I seasoned it up with salt, pepper, garlic and an A1 rub after
applying a thin layer of olive oil. Going to start it at 425
for the first half hour or so, then decrease it to about 300 to
finish it off. I don't really want the IT to get much above
120. I'm going to let it rest for an hour or so, then shave it
up for sandwiches, well, I'll probably keep a little out for a
lunch. ;D I can't wait.
[/quote]
did a 5lber in the oven yesterday--4hrs at 200deg got it to
118deg--took it out, raised oven temp to max then returned it to
oven to crispify the outer fat---made a pan of au jus too with a
little wine and a few marrow bones and making bread for the
sandwiches today. Will get the meat slicer out later for the
beef and the bacon we smoked yesterday
Think one of the big smokers is sold so have started looking
more seriously at pellet cookers--down to maybe three choices
*****************************************************
DIR Previous Page
DIR Next Page