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Old 01-30-2012, 01:10 PM   #31
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My stars, what do y'all eat up yonder if you don't eat gravy and biscuits. Have you ever ate red eye gravy? Kinda bad for the cholesterol but it sure is good.

OK this is the way I make thickening gravy, use bacon grease (not much) get the skillet to the point of smoking then back off a little, put some salt and a lot of black pepper in the skillet, put about two table spoons of self rising flour in the skillet and stir and don't let it burn. You want all the flour to be brown just before burning.

Be sure you have a glass of cold water ready because you won't have time to get one when you need it, the flour will burn. When the flour is all good and brown pour the water in the skillet and keep stirring until the gravy gets thick, but not real thick but pretty thick. Take the skillet off the heat or you will wind up with a great big ugly burnt biscuit, just ask me how I know.

Plane ole grits are not worth eating, no taste to me. I like them with butter, salt and pepper or butter and sugar but I don't like much more than a few spoonfuls and they have to be hot, cold grits don't even make good garbage. Actually hominy is made with lye but then that may be a Alkali for all I know. (just looked it up and lye is alkali)

I do remember us making lye to make soap out of. You pour water through hickory ashes that is laying in a trough tilted down to a wooden bucket. Couldn't put the lye in a metal bucket, it would eat it up.

I think a lot of things were ate because folks were so hungry they would eat anything. How about Polk Salad, that stuff is poison if you don't cook it right. Gravy isn't anything but bacon grease, flour, salt and pepper. Red eye gravy is grease from country ham, salt, pepper and coffee. When you are stuck out in the woods with nothing else to eat that stuff is mighty fine eating. Come to think of it, it is mighty good anyway.

Have any of you tried French cooking, some of that is kinda like cooking with what ever you can get your hands on. (so I am told) I don't know a lot about it but a friend of mine was telling me about it and told me how to fix a roast like the French did. He told me to cover the bottom of a skillet with salt and get the skillet hot, sear all edges of the roast then set aside.

Pour some olive oil in the skillet (turn the heat back down to about medium) crush a full garlic clove and throw that in there and cook a little while, next put the roast back in the skillet and pour two cups of black coffee in the skillet with the roast, lots of black pepper then place in the oven. I can't remember how hot or how long but when the roast is about done, cover the meat with sliced onions and cook until the onions are clear. Take it out and there you are. I hope I didn't leave anything off, it has been a long time since I cook that.

I fingers are tired now, it is someone else's turn.

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Old 01-30-2012, 01:21 PM   #32
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Now its red eye gravy


Jim: The only gravy I've ever heard of is from a roast. beef, chicken, turkey, pork loin. Made pretty much the way you describe with drippings and flour.

Sorry, but I've no interest in eating anything made with lye.

The biscuits actually sound good. I think they are called tea bicuits here. Not the cookies, but more of a doughy texture similar to that of a scone. Am I on the right track?
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Old 01-30-2012, 01:29 PM   #33
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Jim: Tonights menu is easy. Kind of cheating because the kids have swimming and Taekwondo lessons after school so dinner will be late.

Buy a cooked chicken roaster from store. Chop into bite size pieces. Dump onto ceasar salad. Mix with Renee's ceasar dressing. Serve

Tomorrow: Vegetable stir fry with left over roaster pieces. Dump on rice. Serve

Wed. Some sort of pasta...maybe...its too far away
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Old 01-30-2012, 04:50 PM   #34
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Originally Posted by creeper View Post
Now its red eye gravy


Jim: The only gravy I've ever heard of is from a roast. beef, chicken, turkey, pork loin. Made pretty much the way you describe with drippings and flour.

Sorry, but I've no interest in eating anything made with lye.

The biscuits actually sound good. I think they are called tea bicuits here. Not the cookies, but more of a doughy texture similar to that of a scone. Am I on the right track?


Well, I don't know, what is a scone? I really don't know what a tea bicuit is either.

They wash the lye off, you can't taste it.
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Old 01-30-2012, 04:53 PM   #35
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Jim: Tonights menu is easy. Kind of cheating because the kids have swimming and Taekwondo lessons after school so dinner will be late.

Buy a cooked chicken roaster from store. Chop into bite size pieces. Dump onto ceasar salad. Mix with Renee's ceasar dressing. Serve

Tomorrow: Vegetable stir fry with left over roaster pieces. Dump on rice. Serve

Wed. Some sort of pasta...maybe...its too far away
That isn't cheating, that is some good food, that is my favorite salad dressing.
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Old 01-30-2012, 05:16 PM   #36
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I have done both Americiane and European cooking and it have it own flavour to it.

But quite few of my French freinds kinda go little crazy with our BBQ Americiane style especally a southern brew BBQ verison ( D*amm Yummy )

Merci,.
Marc
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Old 01-30-2012, 07:51 PM   #37
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[/b]

Well, I don't know, what is a scone? I really don't know what a tea bicuit is either.

They wash the lye off, you can't taste it.
I tried a scone one time. It was made by my friends' mom who cooks the best Italian food on the planet - just ask her .

Anyway, I thought that if she made it, it must be good. Wrong. It tasted like a thick, dry, almost tasteless biscuit-cookie. But since I had nothing to compare it to, it may have been really good... as far as scones go.
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Old 01-30-2012, 08:45 PM   #38
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Quite!!! pip pip scones are a British thing. They are thick and dry, so you have to get the kind ( what me bake?) that have cranberries or toffee bits or something sweet in them. Actually, I never claimed they were all that yummy, just trying to find a comparision for American "biscuits"
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Old 01-30-2012, 10:54 PM   #39
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Quite!!! pip pip scones are a British thing. They are thick and dry, so you have to get the kind ( what me bake?) that have cranberries or toffee bits or something sweet in them. Actually, I never claimed they were all that yummy, just trying to find a comparision for American "biscuits"
This sounds like a skinny version of our bagels and that is just another thing I don't really like, if it looks like a donut it blame well better be sweet.

Marc, if you are looking for BBQ Mike and I smoke our Boston Butts about the same way. One of us would be glad to tell you how we make BBQ. I still need to get my sauce down on paper before I forget how to make it.
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Old 01-30-2012, 10:56 PM   #40
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Hey Ross, where are you? Is your puter still down, we are missing our buddy here on your own thread.
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Old 01-30-2012, 11:34 PM   #41
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This is a recipe I got online about 5 years ago.

Bacon Wrapped Chicken

5 or 6 boneless skinless chicken breasts
1 16oz. package of bacon
1 8oz. package Philly Cream Cheese (softened)
2 Tbsp. milk
1 medium onion
3 Tbsp. butter
Salt and Pepper to taste
Toothpicks

Mix cream cheese, milk, butter, salt & pepper together. Dice onion & mix into mixture.

Place chicken breast (one at a time) in a gallon size Ziploc bag and pound it until it's about 1/2" thick, evenly.

Lay the pieces of chicken out and divide the cream cheese mixture evenly among them.

Roll the chicken around the mixture and wrap bacon around it to hold it closed.

Poke toothpicks through the bacon to hold it to the chicken. Enough of them to hold everything together.

Place everything in a casserole dish or cake pan and bake at 350F for 20 minutes. Then broil for about 20 minutes (time will vary), turning pieces occasionally until all of the bacon is crisp.

Place on a plate, remove toothpicks & enjoy.




Side note: After making this recipe many times, I got tired of trying to wrap the chicken with bacon and get it all to hold together with the toothpicks.

Here's how I make it now:

Mix the cream cheese, onion, butter, milk, salt & pepper together until it's creamy.

Lay 1/2 of the bacon in the bottom of a cake pan (glass works well), covering the whole bottom.

Lay 3 of the flattened chicken breasts on top of the bacon.

Spread the cream cheese mixture over the chicken - you can also just spoon it on in little piles. It doesn't have to be perfect as it's going to spread out when it's heated.

On top of that, lay the other 3 chicken breasts and cover it all with a layer of bacon.

You can pin the ends of the top bacon strips down with the toothpicks to keep it from curling up.

Bake at 350F for 25 minutes on the bottom rack - then broil until the bacon on top is crisp.

This is very low in carbohydrates

.
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Old 01-31-2012, 05:56 AM   #42
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Yum sounds great
Cordon Ble is popular around here;
After pounding boneless, skinless chicken breast lay one slice each thin ham and swiss cheese. Fold over in half. Bake for 30 min.
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Old 01-31-2012, 07:46 AM   #43
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That one sounds like dinner tonight!
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Old 01-31-2012, 09:00 AM   #44
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That one sounds like dinner tonight!
I'd be coming over for some of your marinated bbq, but you live too far away
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Old 01-31-2012, 12:13 PM   #45
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Hi!
Back for a few!

"jiju1943"
It's a friend of mine's computer -
I'm the designated "bug-squasher"!
Still not done with it.
If you're having strange and mysterious problems with your computer -
go to this forum {bleepingcomputer.com} - one of the best places!
More, later!

"gma2rjc"
"Bacon Wrapped Chicken"!?!
Excellent!!
Thanks!
(Still looking for that cook book!)

"creeper"
"Jiffy" - "Chelsea Milling Company" Chelsea, Mi."
(Lots of good stuff!)

Back in a while!

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