GREAT recipes

[hugo]

Infact any crustration is yummy.

 

A bit on crustaceans:

 

These animals belong to the phylum Arthropoda (which includes crustaceans, insects and spiders). Crustaceans include lobsters, crayfish, prawns,crabs, prawns, seed shrimps, amphipods, isopods, ostracods, barnacles, slaters, pill bugs. These animals are among the most widespread and diverse group of invertebrates, and the larger malacostracan crustaceans (crabs, lobsters, prawns) are economically valuable. Although originally aquatic, many crustaceans, such as slaters and beachhoppers, are adapted to life on land.

 

I'm bettin' ya never ate barnacles, slaters or pill bugs.

[snafu]

A bit on crustaceans:

 

 

 

I'm bettin' ya never ate barnacles, slaters or pill bugs.

 

Okay I take that back.

 

Anybody got any good recipes for smoked salmon? I've only used one in all these years and I'm looking for a better one.

[manicmonday]

Okay I take that back.

 

Anybody got any good recipes for smoked salmon? I've only used one in all these years and I'm looking for a better one.

 

 

 

1 cup kosher salt

1/2 cup sugar

1/2 cup dark brown sugar

1 tablespoon crushed black peppercorns

2 large salmon fillets or sides, pin bones removed

 

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

 

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

 

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

 

I got this off of Food Network about a year ago and I love it.

 

Homar Simpson voice mmmmmm Salmon............

[snafu]

1 cup kosher salt

1/2 cup sugar

1/2 cup dark brown sugar

1 tablespoon crushed black peppercorns

2 large salmon fillets or sides, pin bones removed

 

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

 

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

 

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

 

I got this off of Food Network about a year ago and I love it.

 

Homar Simpson voice mmmmmm Salmon............

 

 

That sounds pretty good. But I like my salmon cooked almost like candy. Maybe I'll try this and cut into 1 inch pieces like I normaly do.

[OmegaManiac]

Here is a popular jailhouse recipe.

scavenge entire contents of trays served for lunch and dinner. (depending on how much you intend to share the amounts will very).

chop everything up into little pieces with whatever you have to cut with(not a lot of cutlery to be found in jail)

place contents into large plastic bag

add 1 packet of ramen noodles per inmate to be fed( the noodles should be smashed up pretty good cuz your gonna eat this with a spoon)

mix all ingrdients together inside of the bag and squeeze the air out making the bag a nice "pie shape".

finally add hot water and allow to sit for five minutes.

Dip some of this shit out and chow down cuz its a flavorful adventure everytime.

Also you can add a little bit of zip by mixing chili powder, ketchup and jelly together to make a tasty BBQ sauce.

Tip: use the same container that you mix the sauce in to serve the "swell" out of the bag. bon apetite!

[gotony]

Here is one i saw and tried on Everyday Italian

 

1 large onion

1 red bell pepper

1 green bell pepper

1 can diced or crushed tomatoes

1 package any of your favorite brats

butter (however much you used to saute)

garlic to taste

italian seasoning to taste

 

 

Put the brats in a skillet, seer...don't cook through, you will put them back in later. Chop into strips, onion, red and green bell pepper and s&p to taste. Saute till desired tenderness. Season w/ italian seasoning and garlic. Add can of tomatoes...i like to use the ones w/ chilies in them or garlic. Cut brats in half, add them back to skillet. Cook brats till done and sauce reduces.

 

Serve this like it is or, when we went camping, we put this over baked potatoes! Yummy!

 

I am still tweaking this menu...but the first time i tried it, everyone loved it! Let me know if you have anymore suggestions!

[snafu]

Not to sound to stupid but my son is not a brat and he would'nt taste to good.

 

Hmm... what's a brat?

[phreakwars]

Your kidding, right ??

.

.

[snafu]

Your kidding, right ??

.

.

 

Yes I'm kidding. I wouldn't really eat my son.

I just thought of it. Is a brat a bratworst?

[phreakwars]

Is a brat a bratworst?

I am SOOO gonna negative rep you for asking a silly question like that, my answer to this question will be in the rep comment.

.

.

[snafu]

Well hell Phreak! I know what kind of post this is. I've never called any of my food a brat! Is there different kinds? I would've never guessed there were. Hot links and sausage are in my vocabulary.

[KathyA]

I wish I had seen this post earlier.. If there is one thing in this world that I can do, its cook..

 

The best spaghetti sauce in the world is..

 

1 lb hamburger

1 lb Italian Pork Sausage

1 lg green pepper

1 lg red pepper

1 lg onion

5 cans tomato sauce (8oz)

1 can tomato paste

2 cans of Rotello chili and diced tomatoes

4 tsp garlic salt

2 tbs of Oregano

 

Fry hamburger and half the onion along with half the peppers in one pan.. Dice up the sausage and using the rest of the onions and peppers fry in another pan..

 

In a large sauce pan, add all the cans of tomatoes together, bring to slight boil..Reduce to lowest possible setting. Stir it constantly..It will stick..

 

When hambuger and sausage is no longer pink, and onions are transparent, add them to the tomato mixture.. Also add the garlic salt and oregano at this point..

 

let it simmer for about an hour, and your done..

 

This sauce is on the spicy side.. The diced chili's and tomatoes gives it just enough kick.. You can decrease it down to one can if you prefer.. I personally, do not like sweet tasting sauces.. Basil being one key ingredient

that I purposely omit, it only intensifies that sweet taste..

[Chi]

I fucking love shawarma with tabouleh on it. Shookran.

 

French Canadian Poutine

 

French fries

cheese curds

poutine gravy

 

Place a layer of fries on a plate or preferably some sort of bowl-ish container.

Add a layer of cheese curds on top of the fries.

Add another layer of fries on top of that.

Then, you guessed it, another layer of cheese curds.

Make the gravy pipin' hot then pour liberally over the curds.

 

You can feel your arteries clogging while you're eating it.

 

Blegh!!! That sounds disgusting!:x

 

I have no name for this but w/e. It's just something I threw together one day

 

 

5lb of ground beef

1 can of pork and beans

Sweet & Sour maranating sauce. add as desired

Tabasco sauce. add as desired

1 diced Green pepper

pepper. add as desired

 

Cook ground beef in a saucepan until brown. add the other ingredients and stir together for approximately 10 minutes. Serves two

 

Serves TWO??? What kind of fatass can eat 5lbs of meat with 1 can of pork and beans and etc. between only two people?!

 

LOL!! I delivered to restaurants for 13 years. I payed attention and asked questions because i love to cook. My favorite are my homemade chicken enchiladas. They just take several hours to make. Followed by some creme brulee'.

 

Ahh, I LOOOOVE creme brulee.....

 

Sorry. Must have had the damn numbers off

 

Nvm about my prior comment I guess-lol

 

Hey try it out man! Lebanese food is great... Ask CES!!

 

I second that, I also LOOOOVE Lebanese food. There is this one restaurant here in Chicago that I frequent often, it's called Maza in case anyone is ever in town and would like a restaurant recommendation. It is small, but very nice, the staff is great, the owner is ALWAYS present (every single time I've been there). He mingles with the people, is very friendly, but most of all their food is GREAT! If you don't order dessert after your meal, the owner makes it a point to bring you something on the house anyway:)

[RoyalOrleans]

Here's a great recipe... my cock.

 

Mmm... melts in your mouth.

[gotony]

Yes I'm kidding. I wouldn't really eat my son.

I just thought of it. Is a brat a bratworst

 

Yes that is what it is...bratwurst..sorry. You can put ANY kind of sausage you desire in it.

[manicmonday]

Here's a great recipe... my cock.

 

Mmm... melts in your mouth.

 

 

Yes, but the government wants us to start eating smaller portions.

 

Oh, the frustration.

[ImWithStupid]

Yes, but the government wants us to start eating smaller portions.

 

Oh, the frustration.

 

He knows. That's why he offered up his own.

[Chi]

He knows. That's why he offered up his own.

 

 

lol.......

[gotony]

Yes, but the government wants us to start eating smaller portions.

 

LOL.... there you go Snafu, there is your sausage! RO has offered.

[manicmonday]

He knows. That's why he offered up his own.

 

What happy meal are you bringing to the table?

[ImWithStupid]

What happy meal are you bringing to the table?

 

It's more of a "Mighty Kids Meal". Not a small as a Happy Meal, but not Super Sized either.

[manicmonday]

It's more of a "Mighty Kids Meal". Not a small as a Happy Meal, but not Super Sized either.

 

 

I'm more of a poptart kinda girl anyway. How do you feel about pasteries with icing?

[ImWithStupid]

I'm more of a poptart kinda girl anyway. How do you feel about pasteries with icing?

 

Ohhh, Icing.

 

.

[RoyalOrleans]

He knows. That's why he offered up his own.

 

Hahahahaha!

 

Good burn!

[RoyalOrleans]

It's more of a "Mighty Kids Meal". Not a small as a Happy Meal, but not Super Sized either.

 

Equally craptacular!