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

[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

[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

[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

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

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.

[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?

Spoken like the A$$ HOLE you are.

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

[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...."

[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

[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.

[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.

[Your Old Dog]

1 lb, 10oz jar of Prego Traditional
2 26oz cans of Contadina Tomato Sauce
2 26oz cans of Contadina Tomato Puree
1 cup of water.
1 level teaspoon of Basil (don't matter if it says Sweet Basil or not and don't put in too much or it gets bitter)
RESIST THE URGE TO ADD SALT...

Simmer in pan for about 3 1/2 hours or until it sticks to a butter knife and don't run off watery. Iron pots may work best for chili but not for this dish. Makes a sweet tasting spaghetti sauce that rivals that of the best Italian restaurants. Serve over your favorite pasta and come back and try to tell me it wasn't the best sauce you've ever had !

If you're married to an Italian don't let her see how easy it is to make this or she will break down in tears !

(BTW, the Contadina brand is sold locally but any brand that isn't loaded up with sodium should work just as well)

I spent years seeking out the perfect spaghetti recipe and never found it. My dad showed me how to do this. He made this fantastic baked Italian Sausage dish with this exact sauce, thats where I got the idea from. Take dad's dish to a picnic and the dish always comes home empty! (to make Dad's sausage recipe use the long link, cut them into 6" pieces, boil them in water for about 15 minutes to release excess fats and oils then place in deep baking dish, pack with onion slices and green peppers and then throw in sauce mix contents over it all. Bake for 3 1/2 hours at 350 degrees. It helps to line the dish with a little sauce first so any water still in/on the sausage won't get trapped on the bottom)

[Evan]

Tough to beat salmon.

I agree to that.

How about a fresh barbequed garden vegetable stuffed salmon topped with strips of roasted red pepper on a bed of sweet basmati rice?



Mind you, I have never met a fish I didn't like.

Here's a seared slice of Asahi tuna on a bed of fresh fried potato skins and deep fried prawn crackers surrounded by fresh steamed zuchinni and topped with golden brown french fries all sprinkled with a few dabs of hot sauce.

[dp]

Recipe for Cajun Chicken Gumbo

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.

[speedy]

Real food

For dinner last night we had mince and onions lightly seasoned with ground black peppercorns and thickened with arrowroot, together with mashed potatoes (with mustard seed)and fresh frozen peas on the side. The missus usually uses flour and water to thicken but has been studying the gourmet cooking hasn`t she.
Tonight we get the same once more because there was left overs. God I`m spoilt!!

today for lunch I knocked up an omelet that was more like a stir fry. 4 beaten eggs, 2 onions, diced sliced ham and 2 handfulls of frozen peas. Thrown into the buttered pan on a moderate heat. I attempted to flip it but no go so it ended up on my plate as goolash. A light drizzle of thai chilli sauce. Bon appetite