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Old 02-02-2012, 12:57 PM   #91
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Quote:
Originally Posted by rossfingal View Post
Well, where shall we "derail"/"side-track" this thread to?
Who knows?!
(The "Poster" knows!)
("Who knows what evil, lurks in the heart's of mortal-men"? -
don't ask me! - I'm scared of my own "Shadow"!)

Speaking of "Posters" - anybody seen the posters of me - on the "Post
Office" walls (right next to the poster of "Chef--M--")?
"Wanted - For Nothing At All"!!??

Grits? - how many pounds do you need?
At the moment - I could probably, spare 5 to 10.
I love "Grits"!!!

"Telapia"?
Good stuff!!!
What do they call that fish - "Poor Man's Flounder"?!
Yummy!
I've got a number of friends, who are "Grill-Miesters" -
one of them might know, how to grill that.

"Bread Pudding"!?!
Yeah, "Baby" - bring it on!!!

Family member - about 20 years younger then me -
sedentary, life-style (pro. photographer/manager) -
wive, who is an excellent cook!!
(He likes to eat!)
Carrying a few too many pounds.
"Pulmonary-Embolism"
Wake up call!!

More recipes, Please!!

Back in a few!

rossfingal
Wow, that is a wake up call, I too need to shed some pounds, my problem is what I eat and when. I had enough will power to quit tobacco but I have zero will power when I am hungry or see some good food.

I tried Telapia one time but wasn't impressed with it, maybe I didn't fix it right. I like catfish but many folks have the wrong impression about catfish. Many folks think catfish are bottom feeders and about 1/3 of the species are. The Channel cats are true pond possums, they will eat anything. The bad part is that is about the only kind of catfish you will get at a restaurant or grocery. Blue Catfish eat mostly fish, dead or alive and most times will not bottom feed as they are roamers. A Flathead or yellow cat will eat nothing but live fish or one that was freshly killed and is the best tasting of all the cats.

Channel cats raised in a pond will be good eating but I won't eat one from a river. Blues and Channel cats are good up to about 10 pounds and even larger if you know how to dress them right. Flatheads don't get too big, they are good any size.

People who say catfish taste like mud or tastes really strong, ate some fish from someone who didn't know how to clean and dress them right. When you catch a catfish you want to kill and bleed it as fast as you can. Put it on ice, don't put it in a live well, especially in the hot months as a cat will be deteriorating while it is still alive in warm water. Killem and icem quick.

When you filet a cat don't let the outside of the skin touch the meat, it will make it taste bad. Always remove the dark streak that runs down the length of the fish as that is the part that tastes bad. You will lose some meat but the meat isn't fit to eat if the dark streak and any fat isn't removed.

And to further this book, this is the way I cook catfish. Wash the filets in cold water then pat dry, put the filets in a gallon baggie and shake in a mix that you have prepared. I use one cup flour, two cups cornmeal, salt bunch of pepper and a little dab of garlic powder. (You don't want to taste the garlic). Deep fry at 375, the fish will float to the top and the bubbles will lessen when done. I use peanut/granola oil, as straight peanut oil is to high.

Hush puppies, same mix as fish batter, except for the pepper power and diced peppers,dice onions, you will just have to add the kind of peppers to use, this blame spell checker don't know how to spell the names of the peppers and I don't either. I use buttermilk to mix the batter, then set aside and let the mix rise good. Spoon into the hot grease and cook until good and brown on both sides. I'm done now. This probably a little more information than most of you want to read so if you don't like fish just forget it.

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Old 02-02-2012, 01:05 PM   #92
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Quote:
Originally Posted by gma2rjc View Post
Ross, I hope your family member is going to be alright.

Wow Mike! That must have been one heck of a job running that business! I couldn't have done it. Especially after being injured like that.

Hmm. Bread pudding? I've heard of it, but never tried it. Now I'll have to make some. Sorry you lost the post after typing it all out Mike.

I tried the corn bread recipe last night. It turned out really good. Super moist! Great texture too. The flavor wasn't as 'corny' as I thought it would be, but today it is very tasty! Maybe I just needed to let it cool down a little more before trying it.

Jim, I have a grain grinder that I used to grind the popcorn. Using that for the recipe worked out really well. It's the same texture as store bought corn meal. I'm not convinced that it has added all that much to the flavor though - but maybe. If anyone wants to give it a try, send me a PM and I'll send you a bag of it.

Barb
I agree, that had to take much determination to stay there and work while injured like that, my hat is off to you buddy. I couldn't have run that business even if I hadn't been hurt.

Barb, do you have a picture or a link to that grinder, that sounds interesting. What did you add to the cornbread mix to make it rise?
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Old 02-02-2012, 01:34 PM   #93
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Just one more recipe, Judy gave me the recipe for her meatloaf and it is soooo good, I really do love it.

3 Pounds Ground Chuck
1 Pound Ground Hot Sausage
1 1/2 Cup finely ground bread crumbs (I use dried loaf bread and
cracker crumbs)
1 Medium Yellow Onion (chopped)
1 Medium Bell Pepper (chopped)
2 Large Eggs
1 Large Can Tomato Sauce (set aside approx cup of tomato sauce)
1 Small Can Tomato Paste
Cup Carnation Evaporated Milk
1 Teaspoon Salt (more or less according to taste preference)
Teaspoon Black Pepper (more or less according to taste preference)


Instructions: In a very large mixing bowl, place ground chuck and ground sausage. Using your hands, mix these meats together well. Add chopped onion and chopped bell pepper. Add the bread crumbs, salt and pepper and the tomato sauce, tomato paste and evaporated milk. Beat the eggs well and add also. (The beaten eggs can be blended with the evaporated milk and then added to mix together, if preferred). Once again, using your hands, mix all the ingredients well until all are blended throughout the meats. (Messy but yields good results.) *

Using a loaf pan or other pan or casserole dish, place the contents of the bowl and mold into a loaf shape. Pour the reserved cup tomato sauce over the top of the loaf.

Baking Instructions: Pre-heat oven at 350 degrees. Place meatloaf pan on center rack of oven and cook approximately 1 hour. (Temperatures and cooking times of some ovens may vary). Meatloaf will create oily liquid in bottom of loaf pan as it cooks, so remove from oven and pour off the excess liquid. Place pan back in the oven approx 5-10 additional minutes. Internal temperature of meatloaf should be 165 degrees.

Be sure to wash hands thoroughly before and after mixing ingredients.
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Old 02-02-2012, 02:17 PM   #94
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"gma2rjc"
Not knowing your oven (they're all different) - might have to "play around"
with the recipe.
Yeah, let it cool down on a "rack" (or equivalent)!

"jiju1943"
Good meatloaf recipe!
(No wonder you need to - "shed some pounds"!!!)
He, he, he!

Family member alive and OK.

Later! -
(Moving into heavy, cooking mode!)

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Old 02-02-2012, 02:41 PM   #95
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Corn bread - something to make it rise?
Baking powder.
Read my first post - careful with that!
(Unless, you want to see the "Blob"!)
What actor was in the "Blob"? - movie?

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Old 02-02-2012, 03:19 PM   #96
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I started this "thread".
So, maybe, I can ask a question? - Ya think?!

How come I get "Thank You's" - for Inane, Ramblings??!! -
If I would have known how easy that was -
I would have become a "politician" - instead of a "hack", remodeler!!!
More recipes - (or else, I'll become a "politician")!!
You've been warned!!

Hey - anybody heard of "Ramaki"? (spelling could be off - sorry!).

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Old 02-02-2012, 07:41 PM   #97
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Rumaki---

Chicken livers--cut in half and wash--dust in a bread crumb/flour mixture-

Lay out i/2 strips of bacon--

Place a chicken liver on the bacon--top with a water chestnut ---wrap the bacon around them and tooth pick it together--

Bake till bacon is done--370-400---
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Old 02-02-2012, 11:36 PM   #98
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Quote:
Originally Posted by jiju1943 View Post
Barb, do you have a picture or a link to that grinder, that sounds interesting. What did you add to the cornbread mix to make it rise?
The electric one is called a Nutrimill. They're a little pricey, but watch on Craigslist for one. That's where I got mine. A couple bought it and used it to grind flax seed - which they said is too oily for it. So I saved a lot buying it from them. Here are a couple pics of it.

Attachment 45148

Attachment 45149

The other one I have is not electric. I don't have a picture of it - it's still in the box until I have a table to clamp it to. Here's a link:

http://www.pleasanthillgrain.com/cou...ving_mill.aspx

I got them to grind wheat to make flour for bread. I also want to make oatmeal from the grain, but haven't found a source for the oats.

Yum, Rumaki sounds good. I'm not sure I've ever tried chicken livers. My niece makes something similar with bacon and water chestnuts. Then she pours some kind of a brown sugar glaze over them and bakes it until the bacon is crisp.

ETA: Sorry about the pictures not working. I'm trying to figure out what went wrong.
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Old 02-03-2012, 08:21 AM   #99
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"Chef--M--"
"Rumaki" - that's the stuff!
(I think, I mentioned I was "Spellingly Challenged")!!

I'd make it and friends would come over -
I didn't tell them it had chicken livers -
(Some people think they don't like chicken livers!)
They proved themselves wrong!
Even after I told them what was in it -
they went back for more!
I've done variations on it using oysters, clams, calamari, snails etc...

Here's another recipe for "Rumaki"

3/4 pound chicken livers (about 12)
1/4 cup dry, cooking wine - sherry
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons cooking oil (Olive oil - preferred)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/4 cup water
(1) 8-ounce can sliced water-chestnuts -- drained
12 to 14 slices bacon, cut in half crosswise

Cut livers in half - quarter any extra-large ones
Place them in a plastic bag, set inside a deep bowl
Mix cooking wine, soy sauce, brown sugar, oil, ginger, garlic powder, and
water
Pour over livers
Marinate in the "frig" for 4 to 24 hours - turn bag occasionally


Drain livers
Wrap a bacon piece around a liver piece and water chestnut slice
Secure with a wooden toothpick(s)
Place on a lightly greased broiler pan/baking sheet
Broil 4 inches from heat for 8 to 10 minutes - till livers are no longer pink -
turning once.
Serve warm
Should make about 24 to 28 appetizers
(Remind your friends to remove the toothpicks - unless, they're "termites"/"carpenter ants"!)

I've learned from experience - if I make this stuff - I usually "double"
the recipe!
They sure do disappear!

rossfingal

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Old 02-03-2012, 08:30 AM   #100
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I'm going to save that one---Thanks---The oysters---how well are those liked? I like oysters but haven't ever used them for much besides oyster stew---

Scallops work well,too.
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Old 02-03-2012, 08:57 AM   #101
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Oysters work fine.
However, if you're going to use oysters -
Cut down the amount of soy sauce - use some salt and some lemon
juice in the marinade - to your taste.

What!?! - no "Oysters Rockefeller"!?!
So sad!
Another poor, deprived, (or is that "depraved") individual!!
I think I've got a recipe for those.

Scallops?
Yeah!!!

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Old 02-03-2012, 09:09 AM   #102
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Quote:
Originally Posted by gma2rjc View Post
The electric one is called a Nutrimill. They're a little pricey, but watch on Craigslist for one. That's where I got mine. A couple bought it and used it to grind flax seed - which they said is too oily for it. So I saved a lot buying it from them. Here are a couple pics of it.

Attachment 45148

Attachment 45149

The other one I have is not electric. I don't have a picture of it - it's still in the box until I have a table to clamp it to. Here's a link:

http://www.pleasanthillgrain.com/cou...ving_mill.aspx

I got them to grind wheat to make flour for bread. I also want to make oatmeal from the grain, but haven't found a source for the oats.

Yum, Rumaki sounds good. I'm not sure I've ever tried chicken livers. My niece makes something similar with bacon and water chestnuts. Then she pours some kind of a brown sugar glaze over them and bakes it until the bacon is crisp.

ETA: Sorry about the pictures not working. I'm trying to figure out what went wrong.
That is just the neatest machine, I bet that is a lot of fun to make your own flour and cornmeal. I know fresh ground meal is a lot better than that you buy at the store. That machine is a little spendy though, it got me to thinking how to build one. I guess we will just keep buying from the store. At first I thought about getting one to grind flax seed but you said the couple had problems doing that. I usually just throw the seeds in the blender and it does a fair job.
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Old 02-03-2012, 09:32 AM   #103
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Post deleted, double post.
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Old 02-03-2012, 09:35 AM   #104
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Quote:
Originally Posted by rossfingal View Post
"Chef--M--"
"Rumaki" - that's the stuff!
(I think, I mentioned I was "Spellingly Challenged")!!

I'd make it and friends would come over -
I didn't tell them it had chicken livers -
(Some people think they don't like chicken livers!)
They proved themselves wrong!
Even after I told them what was in it -
they went back for more!
I've done variations on it using oysters, clams, calamari, snails etc...

Here's another recipe for "Rumaki"

3/4 pound chicken livers (about 12)
1/4 cup dry, cooking wine - sherry
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons cooking oil (Olive oil - preferred)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/4 cup water
(1) 8-ounce can sliced water-chestnuts -- drained
12 to 14 slices bacon, cut in half crosswise

Cut livers in half - quarter any extra-large ones
Place them in a plastic bag, set inside a deep bowl
Mix cooking wine, soy sauce, brown sugar, oil, ginger, garlic powder, and
water
Pour over livers
Marinate in the "frig" for 4 to 24 hours - turn bag occasionally


Drain livers
Wrap a bacon piece around a liver piece and water chestnut slice
Secure with a wooden toothpick(s)
Place on a lightly greased broiler pan/baking sheet
Broil 4 inches from heat for 8 to 10 minutes - till livers are no longer pink -
turning once.
Serve warm
Should make about 24 to 28 appetizers
(Remind your friends to remove the toothpicks - unless, they're "termites"/"carpenter ants"!)

I've learned from experience - if I make this stuff - I usually "double"
the recipe!
They sure do disappear!

rossfingal
Man you done got me to droolin on my keyboard this morning and I haven't even had breakfast yet. I got that one saved in my recipe file, thanks a bunch Ross.

Today is Judy's birthday and we are going out to eat some BBQ ribs after while, there is a place here called Famous Dave's BBQ and it is one of the best places for BBQ. I usually don't care for BBQ in most restaurants but they are good.

I have heard of "Oysters Rockefeller" several times how is that fixed?
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Old 02-03-2012, 09:41 AM   #105
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Have a good day to Judy! Jim tell her thanks for sharing her recipe

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