Meet the meat!
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- Baconator
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Meet the meat!
This thread is for recipe share, post your favourite dishes, recipes or kitchen tips and tricks.
"If God did not intend for us to eat animals, then why did he make them out of meat?"
"If God did not intend for us to eat animals, then why did he make them out of meat?"
..gnutella..
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- Baconator
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Re: Meet the meat!
I had this on another thread, but I think it's found a home here ;)
The Lexington Barbecue Festival
-Hinto
The Lexington Barbecue Festival
-Hinto
"A human being should be able to... butcher a hog..." -Robert Heinlein
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- Oyster-Slurper
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Re: Meet the meat!
Meat related.. I like to steam trout then remove the skin and bones, to make a trout salad sandwich. It's pretty tasty. You just add mayonaise, pear, relish, celery, etc. Whatever you like in meat salads. Then put it between two pieces of bread. There's nothing better to stash in your fishing vest next to your beers than a trout salad sandwich.
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- Baconator
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Re: Meet the meat!
That sounds really good. If I steam fish, i put some slices of ginger, crushed garlic and a line of cooking wine over the raw fish, then steam it. In the meantime some kind of dip, soy sauce, roasted crushed chilis, black vinegar, crushed Sichuan pepper corns. Of course this doesn't go as sandwich.
Rooster, you make me hungry :) (lunchtime here)
Rooster, you make me hungry :) (lunchtime here)
..gnutella..
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- Baconator
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Re: Meet the meat!
An educational video on how to make "bacon bits" - check it out and prepare some Kleenex!
https://www.youtube.com/watch?v=L1oPU_tlBIM
https://www.youtube.com/watch?v=L1oPU_tlBIM
..gnutella..
- wuxmedia
- Grasshopper
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Re: Meet the meat!
Love this cooking thread, heres a recipe from memory.
My mates former dutch gf made this for us.
very easy -
mashed potato. (however you like it.)
boiled cabbage (again to preference)
(or use leftovers of a roast dinner.)
mix 'em up on a bowl or plate.
then fry your bacon (like the link above, but the important bit is plenty of fat, cook that bacon till it's -crispy- swimming in juices.
pour that hot fat over your colcannon-esque mixture..
Yum,
I seem to remember her saying it normally came with a special dutch sausage. i'll have to ask Rhow about that. 8)
EDIT; she's actually still dutch, his former gf
My mates former dutch gf made this for us.
very easy -
mashed potato. (however you like it.)
boiled cabbage (again to preference)
(or use leftovers of a roast dinner.)
mix 'em up on a bowl or plate.
then fry your bacon (like the link above, but the important bit is plenty of fat, cook that bacon till it's -crispy- swimming in juices.
pour that hot fat over your colcannon-esque mixture..
Yum,
I seem to remember her saying it normally came with a special dutch sausage. i'll have to ask Rhow about that. 8)
EDIT; she's actually still dutch, his former gf
Re: Meet the meat!
girls often talk about my special Dutch sausage.
All statements are true in some sense, false in some sense, meaningless in some sense, true and false in some sense, true and meaningless in some sense, false and meaningless in some sense, and true and false and meaningless in some sense.
- wuxmedia
- Grasshopper
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Re: Meet the meat!
hahah - you probably know her 8)
isn't that a stampot(?) kinda dish?
and do you have a recipe for this fine thread?
isn't that a stampot(?) kinda dish?
and do you have a recipe for this fine thread?
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- Baconator
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Re: Meet the meat!
:wipes_coffee_from_screen:
Wux, maybe the special sausage is Paardenrookvlees, so you should have been served with some horse bacon? :) But the cabbage/mashie/bacon disaster sounds like a hellofa dish to me, love the combination!
Wux, maybe the special sausage is Paardenrookvlees, so you should have been served with some horse bacon? :) But the cabbage/mashie/bacon disaster sounds like a hellofa dish to me, love the combination!
..gnutella..
Re: Meet the meat!
@wux: yes that type of Dutch dish is indeed called a 'stamppot' which means something like 'take-vegetables-and-potatoes-and-mash-them-together-with-some-gravy' :)
i am sorry, i never cook the fine Dutch cuisine, but always make penne (pasta) with tomato-sauce, all out of a pre-produced package. i am a sucky cook.
i am sorry, i never cook the fine Dutch cuisine, but always make penne (pasta) with tomato-sauce, all out of a pre-produced package. i am a sucky cook.
All statements are true in some sense, false in some sense, meaningless in some sense, true and false in some sense, true and meaningless in some sense, false and meaningless in some sense, and true and false and meaningless in some sense.
Chilli Crab
Did a home-cooked chilli crab few days ago for family dinner.
Kid took a picture , just low resolution image..
http://i47.tinypic.com/312viuf.jpg
all crabs.. and all the sauce are taken either directly or with white bread..
Looks like I need to do it again, with demand.. yummy..
Next time I would take a clearer photo :)
recipe.. well, close to what was posted in this link.
http://www.sbs.com.au/food/recipe/130/Chilli_crab
Kid took a picture , just low resolution image..
http://i47.tinypic.com/312viuf.jpg
all crabs.. and all the sauce are taken either directly or with white bread..
Looks like I need to do it again, with demand.. yummy..
Next time I would take a clearer photo :)
recipe.. well, close to what was posted in this link.
http://www.sbs.com.au/food/recipe/130/Chilli_crab
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- Baconator
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- invented Fellatio
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Re: Meet the meat!
little different than the way i make em'machinebacon wrote:how to make "bacon bits"
![Image](http://i.imgur.com/jX5fC.jpg)
![Image](http://i.imgur.com/TzyMm.jpg)
now thems bacon bits
card carrying p.e.t.a. member of long standing
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- Baconator
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- invented Fellatio
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Re: Meet the meat!
no secret
cracklins
its the fat off the hide of our porcine pretties
i usually make on our annual pig roast
score it with a knife
throw it in the bqq or smoker
it'll get all...well
crackly
but the fat underneath is molten goodness
season with s&p and cajun spice
or like me put some jolokia powder
not too much though
that stuff will tear you a new one
i can hear my arteries harden every time i have them
cracklins
its the fat off the hide of our porcine pretties
i usually make on our annual pig roast
score it with a knife
throw it in the bqq or smoker
it'll get all...well
crackly
but the fat underneath is molten goodness
season with s&p and cajun spice
or like me put some jolokia powder
not too much though
that stuff will tear you a new one
i can hear my arteries harden every time i have them
card carrying p.e.t.a. member of long standing
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- Baconator
- Posts: 10253
- Joined: Thu Sep 16, 2010 11:03 am
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Re: Meet the meat!
Hahahaha, "bacon is good for you!"apprentice wrote:
i can hear my arteries harden every time i have them
..gnutella..
Re: Meet the meat!
So, how much oil do you put on your bacon, machine?
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- Baconator
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Re: Meet the meat!
Had this for breakfast today: http://traditionalchineserecipes.blogsp ... -pork.html
First the bacon/pork belly is cooked, and then roasted twice to give it a tender but crispy texture. Slightly hot and spicy. 4 of 5 stars, needs a bit more gravy :)
First the bacon/pork belly is cooked, and then roasted twice to give it a tender but crispy texture. Slightly hot and spicy. 4 of 5 stars, needs a bit more gravy :)
..gnutella..
- wuxmedia
- Grasshopper
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Re: Meet the meat!
yummy I tried panic cooking today, needs a fridge full of bits - leftovers. and such.
heat the pan, then start chopping, chuck things in as they're chopped.
stop when. there's enough.
ended up ok
heat the pan, then start chopping, chuck things in as they're chopped.
stop when. there's enough.
ended up ok