In keeping with the off topic posts What is your favorite recipe ?

[Evan]

Great sauce recipe and almost the same as we use here. However, you may not realize that salt is an essential food group along with fat. At least here it is.

[speedy]

I add salt after cooking if it is required. If you try Celtic salt you will never return to that toxic refined iodised rubbish.

[A.K. Boomer]

I heard of sea salt and like it compaired to the other but what is "celtic" salt?

Iv been scarfing down on katonka burgers lately, dont have a favorite recipe, Foods kinda like women to me, gotta sniff around and find whats good for the moment, then i get bored with it and move on

[A.K. Boomer]

Slobber, DROOOOOLLL.

Tough to beat salmon. I like to catch 'em on the Siuslaw River here in Oregon. However, it's a fall run, so mine come from the freezer, until september. I catch 'em, slam 'em, bleed 'em and put 'em on ice. usually filleted, and vac packed within a couple hours of catch.

I've yet to try the cedar board, but have heard that if you are going to do it on the BBQ drilling a few holes in the board makes for a little more even cooking. One of my favorite ways to prepare it is to mix up sour cream and orange marmalade in approx 50/50 mix. Pack the skinless fillet in the mixture, in a hunk of tinfoil. bake or barbee to suit, I usualy go about 10-12 min on the barbee. But there's got to be a million ways to do fish, and I like 'em all.

TC

I do like salmon, My bro goes to alaska every year just for this reason, I cant say i get all i can eat but he gives me my fair share as my other bro's really dont like it much, I either throw it directly on the barbie or wrap it in foil with a swqeezed lemon, garlic powder, salt and pepper, Yum

In keeping with UBjackel tradition id like to add in a snivelling voice, "stop it everybody, were having fun with this and were not supposed to be, my panties are getting uncomfortable, this has nothing to do with machining ---this is really sad, I started this post as a joke and now look at all the reply's about food, this is not right --- nothing on machining, I thought you men were going to teach me how to use a center drill, instead you just want to have fun, I hate fun, just hate it... pout, whoe is me, pout,pitter,patter,pout,pout...."

[IOWOLF]

Spoken like the A$$ HOLE you are.

For some reason in this thread A.K. Boomer's posts are coming through the Ignore button.

[lynnl]

Hey! hey!!... let's get back to the topic here, food recipes.

One of my absolute favorite dishes was the chili macaroni ("Chili Mac") they served in military chow halls. We (wife actually) have never found a recipe that even remotely duplicates that.
Anyone here know how to make military style Chili Mac?

[J.Ramsey]

Beer chicken cooked on the charcoal grill is tasty and easy to fix.
Put legs,and thighs in a casserole dish then pour a can of beer over it,cover with tin foil and cook for 45 min. to 1hr. the meat will fall off the bone.

[IOWOLF]

Chili Mac , Navy style

IIRC, it has been 30 years and my protions served 1200 at a time.


per 100 served
15# ground beef
4 #10 cans stewed tomatos w/ onions
1 #303 can tomato paste
4 oz chili powder to taste
5 to 8 bay leaves
salt and pepper to taste
I don't remember how much macaroni

I think thats it

[speedy]

I heard of sea salt and like it compaired to the other but what is "celtic" salt?

Yes, the table salt that is inflicted on most everybody cannot compare with the taste of Celtic salt.
The genuine Celtic salt is harvested from Brittany.
We use fine grain Lotus Celtic sea salt that is sourced from France and packaged in Aussie. Here is some bully from the ether http://www.deliciousorganics.com/Controversies/salt.htm
There is more, just google

[John R]

Down here we do our beer chicken a different way. Season the whole chicken inside and out then park him on an open can of beer on the grill. Fold his legs in front of the can. Cook slowly. If all the beer evaporates off just pour some more down the neck hole to refill the can originally stuffed up the chickens butt. After a few times doing this you will design your own devise to replace the beer can. Mine is a SS plate about 8 x 8 with a stub of pipe welded at its center. The pipe is about the size of a beer can and is open at the top. Its more stable than a beer can. The cooked chicken is moist , tender and good. Give it a try
John R

[A.K. Boomer]

Down here we do our beer chicken a different way. John R

And yet another version over here, rotiserie to perfection while basting, pull off grill, eat entire bird and imediatly slam 6 pack afterwards

[HWooldridge]

Hold on there, pardner - there's neither Filé nor okra in this gumbo. Around here we'd call that a pot of soup . Looks delicious, regardless.

I care not for okra or file' - so dat be how I make de gumbo...

[IOWOLF]

I am with you on that one, yuck!

[lynnl]

Chili Mac, Navy Style

Thanks Wolf. I'll try that. ...have to get out my calculator and do some dividing I guess. ...or maybe just invite all of you down to help eat it.

BTW, was that baked casserole style or just cooked up in big pot?

[Your Old Dog]

Down here we do our beer chicken a different way. Season the whole chicken inside and out then park him on an open can of beer on the grill. Fold his legs in front of the can. Cook slowly. If all the beer evaporates off just pour some more down the neck hole to refill the can originally stuffed up the chickens butt. After a few times doing this you will design your own devise to replace the beer can. Mine is a SS plate about 8 x 8 with a stub of pipe welded at its center. The pipe is about the size of a beer can and is open at the top. Its more stable than a beer can. The cooked chicken is moist , tender and good. Give it a try
John R

Does this taste any better than beer-chili ? I made some Beer- Chili a few years ago and I couldn't eat it. Before I got it to my mouth I noticed the smell of mens room at a extremely large sporting event! Somehow the fragrance of pi$$ed beer causes me to loose my appetite! Maybe if I spent more time drinking beer I'd feel otherwise

In the sauce recipe I said to avoid the use of salt because everything that goes into the recipe has high sodium content to begin with. The canned tomatoe sauce and puree have plenty. The back of a can of Delmonte Diced Tomatoes of the 14oz size says 650mg per serving, the can is rated at 3 1/2 servings !! One serving is supposed to be 27% of reccomended dosage for the day.