If your Doctor is a tree, you're on acid.
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That's what I call a man grill.I may grow old but I'll never grow up.
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awesomeBe wise enough to walk away from the nonsense around you!
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Is there any reason why I shouldn't pre-slice cheese for hiking?Lost in the right direction.
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TrafficJam wrote:
Is there any reason why I shouldn't pre-slice cheese for hiking?
I see no reason not to cut the cheese at home, if you were carrying it for an extended time where mold could form, a larger solid chunk would make carving the mold off easier...my only thought.I may grow old but I'll never grow up. -
I was thinking that slicing it would expose more of it to air and it would get more oily and possibly deteriorate quicker.Lost in the right direction.
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TrafficJam wrote:
hikerboy wrote:
why bother?
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socks wrote:
TrafficJam wrote:
hikerboy wrote:
why bother?
its all good -
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For those ready to meet your maker you should try this Duck Dynasty recipe:
Take a large jalapeno and slice in half length wise, fill with cream cheese, wrap with a large sausage patty (I prefer Jimmy Dean hot), wrap that with bacon and grill.I may grow old but I'll never grow up. -
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TrafficJam wrote:
Is there any reason why I shouldn't pre-slice cheese for hiking?
Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
Drybones wrote:
For those ready to meet your maker you should try this Duck Dynasty recipe:
Take a large jalapeno and slice in half length wise, fill with cream cheese, wrap with a large sausage patty (I prefer Jimmy Dean hot), wrap that with bacon and grill.
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Drybones wrote:
For those ready to meet your maker you should try this Duck Dynasty recipe:
Take a large jalapeno and slice in half length wise, fill with cream cheese, wrap with a large sausage patty (I prefer Jimmy Dean hot), wrap that with bacon and grill.
socks wrote:
Drybones wrote:
For those ready to meet your maker you should try this Duck Dynasty recipe:
Take a large jalapeno and slice in half length wise, fill with cream cheese, wrap with a large sausage patty (I prefer Jimmy Dean hot), wrap that with bacon and grill.
[IMG:https://lh3.googleusercontent.com/-_s8j3zPoYPE/SnUPBffdbhI/AAAAAAAAAQ0/JgLfnvVBGEU/s912/DSC01595.JPG]
[IMG:https://lh3.googleusercontent.com/-OI0IA7AmPY8/SnUOo-1iBGI/AAAAAAAAAQw/ovLrrVO3Ym8/s912/DSC01599.JPG]If your Doctor is a tree, you're on acid. -
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I seem to remember reading once that the fat in milk will cut the heat of hot peppers, something to do with the fat in it. So i'm wondering if the bacon fat is what reduces/breaks down the capsacian/heat in the jalapeno poppers during cooking, cause I can't eat em raw and not be mizzable.
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socks wrote:
I'm starting to get some peppers already, picked one cyanne yesterday.
I'm not lost. I know where I am. I'm right here. -
I'm not lost. I know where I am. I'm right here.
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i'm going to the culinary institute of america!
well...not exactly. but i am taking this dvd based course from them:
thegreatcourses.com/courses/th…tml?pfm=BestSellers&pos=2
i've been waiting for this to go on sale. the actual price is 39.99; not the 79.99 shown in the link.
i'm really weak in sauces (chapter 13) and if i pick up a few tips elsewhere i'll get what i want from this course.2,000 miler -
max.patch wrote:
i'm going to the culinary institute of america!
well...not exactly. but i am taking this dvd based course from them:
thegreatcourses.com/courses/th…tml?pfm=BestSellers&pos=2
i've been waiting for this to go on sale. the actual price is 39.99; not the 79.99 shown in the link.
i'm really weak in sauces (chapter 13) and if i pick up a few tips elsewhere i'll get what i want from this course.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
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Rasty wrote:
Trebor wrote:
Hey Rasty, Why is there a expiration date on sour cream?
I may grow old but I'll never grow up. -
I have a question for Chef Rasty, something I've wanted to ask for a long time.
Who cooks at home?Lost in the right direction. -
TrafficJam wrote:
I have a question for Chef Rasty, something I've wanted to ask for a long time.
Who cooks at home?
10 pounds of pork rib, uncut - I do sides. 3 pounds at a time.
1 pound of Kikoman Teriyaki top round Jerked marbled. (Shoulder) 5 hours. I pass that out to my hiking friends on the trailBe wise enough to walk away from the nonsense around you! -
TrafficJam wrote:
I have a question for Chef Rasty, something I've wanted to ask for a long time.
Who cooks at home?
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
So I got his idea in my brain tonight about taking Chicken breast mixing it with a Chipotle Wing Sauce sliced thin touch of white vin. and drying it into jerk...
Thoughts? I can mail it to you I have FBC & vacBe wise enough to walk away from the nonsense around you! -
WiseOldOwl wrote:
So I got his idea in my brain tonight about taking Chicken breast mixing it with a Chipotle Wing Sauce sliced thin touch of white vin. and drying it into jerk...
Thoughts? I can mail it to you I have FBC & vac
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
WiseOldOwl wrote:
So I got his idea in my brain tonight about taking Chicken breast mixing it with a Chipotle Wing Sauce sliced thin touch of white vin. and drying it into jerk...
Thoughts? I can mail it to you I have FBC & vac
Be wise enough to walk away from the nonsense around you! -
WiseOldOwl wrote:
Rasty wrote:
WiseOldOwl wrote:
So I got his idea in my brain tonight about taking Chicken breast mixing it with a Chipotle Wing Sauce sliced thin touch of white vin. and drying it into jerk...
Thoughts? I can mail it to you I have FBC & vac
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
I think Trichinosis is far deadly over E coli after being exposed a few times from bartenders. Recently a few chefs are lowering the temp on Pork and keeping it juicy.
nytimes.com/2011/05/25/dining/…ture-is-lowered.html?_r=0
MY humble apologies up front for quoting something from the NYT.
Mr. Pépin said that the 145-degree recommendation was fine for leaner cuts like a pork loin, but that cuts with more fat would often be braised longer and reach higher temperatures. “People are crazy about pork belly,” he said. “It has to be cooked for hours and hours. When you do a pig’s head or pig’s feet, that has to be cooked a long time, braised.”
Still 160 for Chicken breast.Be wise enough to walk away from the nonsense around you! -
Just as an added measure - I am keeping the Jerky in a vac seal in the refrigerator. It turned out to have quite of bit of wing sauce heat. The guys at the indian gathering thought it was great. (knife and axe throwing contest).
Last night I went out for dinner and ordered a Turkey Dinner and I noticed quite a few good restaurants are no longer carving bird, or Leg of Pig. - they are serving lunch meat. It cant be a cost savings measure - maybe a labor situation - why on earth would a good restaurant, do a "diner" like meal? I felt like I was on Restaurant, Diners, & Dives. - This was a dive. They did a great job on everything else.Be wise enough to walk away from the nonsense around you! -
I used to belong to a cheese club. Oily cheese doesn't mean it is spoiled. It merely means it is warm. Cool it off, and it will still be okay.
I don't eat the soft cheeses so i have no idea if that is true for them or not.
I prefer gouda, a good cheddar, provolone.--
"What do you mean its sunrise already ?!", me. -
JimBlue wrote:
I used to belong to a cheese club. Oily cheese doesn't mean it is spoiled. It merely means it is warm. Cool it off, and it will still be okay.
I don't eat the soft cheeses so i have no idea if that is true for them or not.
I prefer gouda, a good cheddar, provolone.
Lost in the right direction.
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