DIR Return Create A Forum - Home
---------------------------------------------------------
The Forum
HTML https://thewiforum.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Food!
*****************************************************
#Post#: 10180--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 2:07 pm
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg10178#msg10178
date=1387742140]
Yes Sir, I have her recipe. Someone told me there is a patent on
that pie. It was supposedly a school project. Did anyone else
hear that?
[/quote]
well I know recipes can't be copyrighted, supposedly wifes
grandma got the recipe from her---back in the day--who knows it
is a decent pie for sure!!
#Post#: 10181--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 2:09 pm
---------------------------------------------------------
[quote author=trollslayer link=topic=642.msg10172#msg10172
date=1387737288]
www.pelletheads.com
Not a lot of stuff for sale but you can get an idea as to who is
happiest with what.
[/quote]
registered there a while back---good place for reviews and like
you say peoples experience with various cookers
#Post#: 10182--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 22, 2013, 2:15 pm
---------------------------------------------------------
[quote author=2fat link=topic=642.msg10180#msg10180
date=1387742842]
well I know recipes can't be copyrighted, supposedly wifes
grandma got the recipe from her---back in the day--who knows it
is a decent pie for sure!!
[/quote]
Okay. One lady told me that so I don't know where she got that
idea.
I like the pie best with a frozen store bought crust. My home
made crust is light and fluffy and absorbs all the moisture in
the pie juices.
#Post#: 10186--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 22, 2013, 4:58 pm
---------------------------------------------------------
That rib roast was a real piece of work. I did put it in the
oven at 500 for 15 minutes, then let it rest for a little better
than a half an hour. It did crunch up the outside a little
more. I did have to take the batteries out of the smoke
detector for a while however! I'll have to spend a little more
time on the elliptical tomorrow (and the day after...)
#Post#: 10187--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 6:37 pm
---------------------------------------------------------
[quote author=luvcats link=topic=642.msg10182#msg10182
date=1387743346]
Okay. One lady told me that so I don't know where she got that
idea.
I like the pie best with a frozen store bought crust. My home
made crust is light and fluffy and absorbs all the moisture in
the pie juices.
[/quote]
think I will have to make some pie crusts and dig out that
recipe
#Post#: 10188--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: luvcats Date: December 22, 2013, 6:55 pm
---------------------------------------------------------
I did not feel like going to the store so I made my own crusts
and I put them in my 9X13 cake pan. I made the whole thing as
bars and froze most of it.
#Post#: 10192--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 7:27 pm
---------------------------------------------------------
[quote author=trollslayer link=topic=642.msg10186#msg10186
date=1387753093]
That rib roast was a real piece of work. I did put it in the
oven at 500 for 15 minutes, then let it rest for a little better
than a half an hour. It did crunch up the outside a little
more. I did have to take the batteries out of the smoke
detector for a while however! I'll have to spend a little more
time on the elliptical tomorrow (and the day after...)
[/quote]
while ours wasn't a very tasty pc of meat(poor quality) the
cooking method seem to work well with med rare from end to end
and basically none of that grey meat
[attachment deleted by admin]
#Post#: 10196--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: trollslayer Date: December 22, 2013, 8:20 pm
---------------------------------------------------------
I can't believe a piece of meat that looks so nice and juicy
wasn't that good. I guess looks ain't everything! :D :D Mine
looked pretty much the same but a little more well done on the
edge. I was very impressed but I've always said the mistakes
that come off of my grill usually taste better than some of the
cooking out of others ovens! (Yes honey I'm talking about you!)
#Post#: 10201--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: 2fat Date: December 22, 2013, 9:17 pm
---------------------------------------------------------
it was juicy and tender but really lacking in the beefy flavour
that you do get when buying top quality products--not from a low
end choice @$5.97/lb---like those cheap-ass tenderloins at
Piggly Wiggly tender and tasteless--- the difference between a
select brisket and a high end prime grade---there is a big
difference!! It shouldn't really need any seasoning past
salt/pepper to taste great
The fresh made au jus was excellent as were the french
rolls--guess this will be a beef week here with a brisket on tap
here later this week
#Post#: 10205--------------------------------------------------
Re: Hey, 2Fat! What's for supper?
By: Mr.steve Date: December 22, 2013, 11:00 pm
---------------------------------------------------------
2Fat, I wish I had half the talent that you have when it comes
to preparing mouth watering meals!
*****************************************************
DIR Previous Page
DIR Next Page