|
Off Topic Off Topic - General non-Corvette related discussion. |
|
Share | Thread Tools | Search this Thread |
05-24-2024, 12:39am | #1 | ||||||
A Real Barner
Join Date: Dec 2019
Location: Trump Nation
Posts: 2,797
Thanks: 913
Thanked 2,554 Times in 1,084 Posts
Gameroom Barn Bucks: $1064
|
Random Recipe Thread....
|
||||||
The Following 4 Users Say Thank You to IB4TL For This Useful Post: |
05-24-2024, 9:45am | #2 | ||||||
Barn Stall Owner #123
Join Date: Jul 2011
Location: I live my life by 2 rules. 1) Never share everything you know. 2)
Posts: 2,258
Thanks: 156
Thanked 2,367 Times in 1,077 Posts
Gameroom Barn Bucks: $525
|
That looks really good! (for one's cholesterol levels!)
|
||||||
The Following User Says Thank You to KenHorse For This Useful Post: |
05-24-2024, 9:52am | #3 | ||||||
Barn Stall Owner #116
Doesn't have a big thing
Join Date: May 2022
Location: NOBROCOSOFLO
Posts: 15,285
Thanks: 3,882
Thanked 9,888 Times in 4,977 Posts
Gameroom Barn Bucks: $500
|
My exclusive salsa and chips recipe:
1) Get in car, drive to Publix 2) Flip off a few idiots that should not be on the road 3) Park car, open door, close door, walk into store 4) Upon entry, scan which cashier is the hottest 5) Grab salsa and chips from shelf, proceed to hot babe 6) Get back in car and drive home 7) Flip off some more idiots that should not be on the road 8) Throw shorts on an island stool, put Elvis in his room, as greedy bastard 9) Dump chips into a sufficient-sized bowl, open lid on salsa, mission accomplished ENJOY, I will be adding more of my recipes to this EPIC thread. |
||||||
The Following User Says Thank You to Onebadcad For This Useful Post: |
05-24-2024, 1:00pm | #4 | ||||||
A Real Barner
Join Date: Dec 2011
Location: Down the Shore,New Jersey Elev.3 feet.
Posts: 18,997
Thanks: 4,700
Thanked 11,253 Times in 5,272 Posts
Gameroom Barn Bucks: $1007997
|
This is what my grandmother made right before Lent,I make it for Easter and I also shred the sausage and mix it in then put. slices on top.
|
||||||
The Following User Says Thank You to 04 commemorative For This Useful Post: |
05-24-2024, 3:31pm | #5 | ||||||
Chief Electrician
Barn Stall Owner #7734 Bantayan Kids '15
Join Date: Jan 2011
Location: Any RED state is home to me.
Posts: 45,540
Thanks: 17,522
Thanked 34,398 Times in 13,958 Posts
Gameroom Barn Bucks: $107478
|
Two shots Dark Rye
Splash of bitters Tablespoon of simple syrup Pour over large ice ball in a cocktail glass Add dark cherry and a little of the cherry juice Garnish with squeezed orange peel Repeat as needed <------- Hope she shows up in your dreams |
||||||
The Following User Says Thank You to Aerovette For This Useful Post: |
05-24-2024, 6:02pm | #6 | ||||||
A Real Barner
Join Date: Jan 2015
Posts: 4,475
Thanks: 1,650
Thanked 2,697 Times in 1,399 Posts
Gameroom Barn Bucks: $1027436
|
Adog's recipe for Pot Roasted Partridge...a real delicacy in 1750 BC .
|
||||||
The Following 4 Users Say Thank You to higgyburners For This Useful Post: |
05-24-2024, 6:28pm | #7 | ||||||
A Real Barner
Join Date: Oct 2015
Location: The ‘burg
Posts: 12,912
Thanks: 5,477
Thanked 15,701 Times in 5,504 Posts
Gameroom Barn Bucks: $894473
|
three equal parts good sweet vermouth, good gin, Campari, orange wheel garnish. Stirred over ice, strained over clear ice.
Good cigar accompaniment optional. YW |
||||||
The Following User Says Thank You to Little Red L98. For This Useful Post: |
05-24-2024, 6:30pm | #8 | |||||||
A Real Barner
Join Date: Oct 2015
Location: The ‘burg
Posts: 12,912
Thanks: 5,477
Thanked 15,701 Times in 5,504 Posts
Gameroom Barn Bucks: $894473
|
Quote:
|
|||||||
The Following User Says Thank You to Little Red L98. For This Useful Post: |
05-24-2024, 6:32pm | #9 | ||||||
A Real Barner
Join Date: Jan 2011
Location: Green Acres is the place to be...
Posts: 39,225
Thanks: 6,662
Thanked 24,950 Times in 11,322 Posts
Gameroom Barn Bucks: $8122190
|
You put the lime in the coconut………
|
||||||
The Following User Says Thank You to LATB For This Useful Post: |
05-24-2024, 6:40pm | #10 | ||||||
Barn Stall Owner #1120
NCM Supporter '20,'21
Join Date: Jan 2016
Location: La Isla de Ira
Posts: 18,259
Thanks: 4,038
Thanked 19,045 Times in 8,461 Posts
Gameroom Barn Bucks: $1030760
|
Recipe for Banana Bread
Ingredients:
2 Laughing Eyes 2 Loving Arms 2 Well Shaped Legs 2 Firm Milk Containers 1 Fur Lined Mixing Bowl 2 Large Nuts 1 Large Banana Method: 1. Look into Loving Eyes. 2. Fold in Loving Arms. 3. Spread Well Shaped Legs. 4. Squeeze and massage Milk Containers gently until Fur Lined Mixing Bowl is well greased. Check frequently with middle finger. 5. Add Banana - work in and out until well creamed. 6. Cover with Nuts and sigh with relief. Cake done when Banana becomes soft. Be sure to wash mixing utensils and don't lick the bowl. N.B. If cake begins to rise leave town immediately. |
||||||
The Following User Says Thank You to dvarapala For This Useful Post: |
05-24-2024, 7:52pm | #11 | ||||||
A Real Barner
Join Date: Dec 2021
Posts: 1,586
Thanks: 855
Thanked 756 Times in 396 Posts
Gameroom Barn Bucks: $500
|
7 lbs of corn maize
1.5 lbs of rye 1.5 lbs of barley malt Combine these ingredients with 5.5 gallons of water and ferment the mash using a suitable yeast strain. |
||||||
The Following 2 Users Say Thank You to OnPoint For This Useful Post: |
05-24-2024, 7:57pm | #12 | ||||||
Barn Stall Owner #123
Join Date: Jul 2011
Location: I live my life by 2 rules. 1) Never share everything you know. 2)
Posts: 2,258
Thanks: 156
Thanked 2,367 Times in 1,077 Posts
Gameroom Barn Bucks: $525
|
|
||||||
05-24-2024, 8:27pm | #13 | ||||||
A Real Barner
Join Date: Feb 2017
Location: On the beach
Posts: 33,657
Thanks: 18,073
Thanked 34,194 Times in 12,036 Posts
Gameroom Barn Bucks: $1025333
|
Strats sent this to me years ago. It’s great.
Strats-N-Vettes Easy etouffee'....... since there is no way I can describe how to do it from “scratch” without visuals, this is a quick and tasty recipe. Ingredients: 2 lb shrimp.....about 40 count or higher. 1 stick of real butter Land 0 Lakes BUTTER 1 white onion ... diced small ½ yellow onion... diced small ½ green bell pepper ...diced small 2 stalks celery ...diced small 2 heaping tablespoons of minced garlic 1 can of Rotel diced tomatoes with green chili peppers 1 can cream of shrimp soup (low sodium if necessary) 1 can cream of mushroom soup (if mushroom isn't liked, replace with 1 more cream of shrimp) 1 table spoon black pepper ½ teaspoon basil ½ teaspoon thyme Season All ….I suggest low or no sodium seasoning to get the right flavor, and add salt to taste at very end of cooking. I use “Tony Cachere's More Spice (not to be confuse with regular Tony's) Optional = your fav. Peppers … ie, jalapeno, cayenne, etc.. Have shrimps peeled , de-viened and rinsed in very cold water......they're added at the end cause they only take a few minutes to cook. Have a large black iron or Magnalite pot to cook in (or a thick pot) open Rotel and strain, save the juice/water. Add all veggies except garlic to pot with stick of butter saute' very well (basically until they're ¾ completely cooked) add, black pepper, minced garlic, and herbs ….saute' for 7 to 10 minutes add all soups … (rinse soup can with half a can of water and add that water to the pot, then do it again...then get other soup can and rinse that can out the same way....(it ends up as 2 cans of soup, and 2 cans of water) let simmer on low heat until soup is completely broken up add shrimps, seasoning, and Rotel water. simmer for 10 to 15 minutes and its done let stand for 10 minutes and then salt to taste add cayenne if more heat is needed. Have rice cooked already......use long grain or extra long grain...anything smaller and rice is mushy or very sticky. Also....rinse your rice several times before cooking (until water is clear) this stops clumping and sticking. Place pile of rice on plate, ladle etouffee on top of rice, serve with buttered garlic bread, green salad and your fav. sides. Options: Fry some fish filets....place fried fish on plate, pile of rice on top of fish, ladle etouffee on top of rice and fish. |
||||||
The Following 2 Users Say Thank You to Steve_R For This Useful Post: |
05-24-2024, 9:44pm | #14 | ||||||
A Real Barner
Join Date: Jan 2011
Location: Green Acres is the place to be...
Posts: 39,225
Thanks: 6,662
Thanked 24,950 Times in 11,322 Posts
Gameroom Barn Bucks: $8122190
|
|
||||||
05-24-2024, 10:26pm | #15 | ||||||
A Real Barner
Join Date: Oct 2015
Location: The ‘burg
Posts: 12,912
Thanks: 5,477
Thanked 15,701 Times in 5,504 Posts
Gameroom Barn Bucks: $894473
|
Speaking of strats n vettes, below is pasted from an email Feb 18 2015.
Ok, I am typing this how I make it here all the time so it really aint a written recipe I am following at the moment. *First, you will need a thick pot to cook the roux in, a magnalite will do, but an old black iron is the best, the other pot needs to be a large deep one, like a big soup pot. You can buy roux in the stores....you need brown, not blonde. if not able to purchase then below: Ok, first make some roux (pronounced "roo") in the thick pot, put one and 1/2 cup of oil and get real hot, add one and 1/2 cup of flour, stir CONTINUOUSLY, dont let it burn, wait till it turns dark brown then turn it off... (move to a cooler burner), and keep stirring while it is off! (let cool) * You will need: 1. one cut chicken (a hen is best) seasoned (Tony Cachere' more spice*or season all) 2. 1/4 cup parsely 3. 32 oz. chicken broth (large can, no or low sodium) 4. 1/2 cup of garlic(minced) 5. 2 medium onions(yellow or white) chopped 6. 3/4 cup celery(chopped) 7. 3/4 cup green bell pepper(chopped) 8. 2 links fresh smoked sausage (hillshire farms and stuff like that will ruin a good gumbo, just try to get fresh smoked, beef and pork mix if possible)...don't cheap out on the meat....get good sausage!* 9. 1 cup chopped green onions(to add to gumbo right before serving it) 10. 12 cups of hot water * In large soup pot, add chicken broth, water, roux and all vegatables except for green onions and parsely. Bring to a small boil, let simmer until roux is well disolved( about 40 min)...then add sausage, cook at simmer for about 40 min, now add chicken/fryer and let cook 45 min (if chicken is large let cook longer, if you are using a*small fryer it might not take that long)* dont let meat fall off the bone. When gumbo is done, throw green onions and parsely in, and serve over rice in a soup bowl. *Notes*: The longer you cook it, the thicker it gets which is good. A HEN cut up is the best because it takes longer to cook. Brown a hen in olive oil using the same thick pot as you did the roux,*throw away the grease, put hen*in gumbo, bring to a boil, lower heat to simmer, cook till meat is done, check the meat the same way, dont let meat fall off of the bone. Gumbo is always better after it has set in pot a couple of hours, or the next day. We always cook it early in the mornings and eat it in the evening. Hope you like it Mark!!! Jim |
||||||
05-24-2024, 10:35pm | #16 | |||||||
A Real Barner
Join Date: Oct 2015
Location: The ‘burg
Posts: 12,912
Thanks: 5,477
Thanked 15,701 Times in 5,504 Posts
Gameroom Barn Bucks: $894473
|
Quote:
I threatened to put okry in the gumbo because that’s how paula deen does it. He loved her. His recipe is very similar to that one guy. BAM! |
|||||||
The Following User Says Thank You to Little Red L98. For This Useful Post: |
05-25-2024, 8:46am | #17 | ||||||
A Real Barner
Join Date: Oct 2015
Location: The ‘burg
Posts: 12,912
Thanks: 5,477
Thanked 15,701 Times in 5,504 Posts
Gameroom Barn Bucks: $894473
|
Breakfast for confused anglos. Hearty corn tort 🇲🇽 bologna 🇮🇹 maple honey ham 🇨🇦 sunny side up 🇺🇸 coffee 🇵🇪
|
||||||
The Following User Says Thank You to Little Red L98. For This Useful Post: |
05-25-2024, 8:49am | #18 | ||||||
A Real Barner
Join Date: Dec 2011
Location: Down the Shore,New Jersey Elev.3 feet.
Posts: 18,997
Thanks: 4,700
Thanked 11,253 Times in 5,272 Posts
Gameroom Barn Bucks: $1007997
|
|
||||||
05-25-2024, 9:36am | #19 | ||||||
Barn Stall Owner #89
Bantayan Kids '13
Join Date: Jan 2011
Location: Marietta, GA
Posts: 28,530
Thanks: 15,399
Thanked 6,799 Times in 3,434 Posts
Gameroom Barn Bucks: $536709986
|
2 gallons fresh corn off the cobb.
10 lbs sugar. 3 Gallons water. 1 packet yeast, any kind. Warm the corn in a large pot, just enough to dissolve the sugar. Add tepid water to 5 gallons and stir. Add Yeast and seal it in a fermenter with an airlock. After it has finished fermenting, place in still and bring it to 195 deg. Place your proofing hydrometer in the parrot to allow you to keep a close eye on the proof of the product. ( Google copper proofing parrot ) Being sure to cut your heads and tails each time, run it through your still twice. I cut the first shot glass of headshots and dump it, and cut my tailshots @ 80 proof. Double distilling will give you about a gallon of uncut, around 135 proof corn likker. Should you want to triple distill, you'll need to add about 1 quart of water to your product, lest you wind up with about 3/4 gallon of 170 proof likker. Twice is plenty, IMHO. Cut your product with spring water to the proof that you want, usually 96 proof for me. Serve Ice cold. |
||||||
The Following User Says Thank You to Blademaker For This Useful Post: |
05-25-2024, 10:24am | #20 | ||||||
Join Date: Sep 2013
Location: Vegas Sands Hotel
Posts: 8,923
Thanks: 3,051
Thanked 4,717 Times in 2,227 Posts
Gameroom Barn Bucks: $2001216
|
|
||||||
|
|
Support the Barn: |
Download the Mobile App; |
Follow us on Facebook: |
||