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Your next meal...ingredients, please?

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Thor View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Thor Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 4:32pm

A lotta things are better the second time around.  I had some of my spaghetti sauce in the fridge and decided to use it up last night.  So, I cooked some ziti.  Then I fried the ziti/sauce up in a skillet so that it'd all kinda dry out.  It's really good that way sometimes.


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Darthhillbilly View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Darthhillbilly Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 4:37pm
^ I make a triple batch when I make chili, so there's plenty left over for freezing. Personally I think it's better after it's been frozen, all the flavors meld... broth thickens... all that.

Tonight I have a piece of leftover pork tenderloin thawing that I'm going to fork pull and make BBQ with. Then I'm going to roll out a pizza dough, but Italian 5 cheese on it, put the BBQ on top of that. Roll it up and cut it into pucks... lay the pucks out and spoon additional sauce on top and bake. Serve with salad.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote aka ron Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 4:45pm
Fork pulled pork.....LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote msmadz Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 4:49pm
Beloved made chili, too! All 10 pounds of it!

Today for lunch may just have to be: American cheese, bread, butter, skillet. I could jazz it up with tomatoes and bacon but sometimes just a plain old grilled cheese is a slice of heaven.
The artist formerly known as Madawee



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Darthhillbilly Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 4:57pm
Originally posted by aka ron aka ron wrote:

Fork pulled pork.....LOL

"It's never too late to choose life...instead of the internet. Just drop the mouse." - Darwin Watterson
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jimmy Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 5:00pm
Okay folks, as I said before, today is the perfect day for some bangers and mash.

You'll need two medium onions (when choosing onions, always buy the ones which are shaped like a hockey puck rather than those perfectly round. The reason is for taste. The hockey puck shaped onions are always more flavourful, sweeter, less bitter, and you won't tear up when slicing them).
Slice the two onions, then melt two tbspn. of pure butter (not that butter margarine sh*te). Place the onion slices into the melted butter, turn down the burner to a sizzle, and sprinkle the onions with a teaspoon of sugar, then splash some apple cider vinegar on the onions while they're cooking. When they carmelize. add a cup of beef stock and remove them from the heat, you'll come back to them later.
Take 2 lbs. of golden potatoes and slice them. Add the sliced potatoes to a quart of boiling water, add a pinch of salt to the water, and allow the spuds to boil until they are soft enough to mash. Remove the water, then add a full stick of butter to the spuds and begin mashing them. (I usually add another half stick of butter while mashing.....it adds to the creaminess). When the mash is nearly lump free, add light cream while whipping them. Continue whipping and adding the cream until the mash is creamy without being liquid. You should be able to place a spoon in the mash without it drooping. Cover and set to the side.
Now it's time to fry your bangers. I go to a local pork shop here in southern NJ, the owner of the shop creates his own pork sausages, and there is nothing as good as a nice handmade sausage.
I usually cook 12 sausages for this dish, and start with a lightly oiled pan. Place the sausages in the heated pan, (not too hot, because you want to cook the sausages completely rather than sear it on the outside). It usually takes 6 mins. per side to cook the sausages. Cook them until they have carmelized. You'll see the beautiful brown colour, as well as smell the heavenly scent of a well cooked banger in the air. Once they have cooked, remove them from the pan.
Take the renderings of the cooked sausages and add it to the onions and beef stock you had waiting. Bring that mixture back to a hot temperature without burning it. Allow the mixture to thicken, you can add some corn starch to hurry it along, then add some salt and pepper for flavouring.
To serve this treat, just skoop a generous spoonful of mash on your plate, lay a coupl of bangers atop the mash, and spoon some of that heavenly onion gravy atop everything.
I will be making this today! It has been snowing here, so it will be a perfect meal on this tremendously cold day.
I usually slice down some honey sweet apples, and slice some delicious extra sharp NY state cheddar cheese to accompany the bangers and mash.
Enjoy!!
🇬🇧🇬🇧🇬🇧🇬🇧
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Post Options Post Options   Thanks (1) Thanks(1)   Quote msmadz Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 5:29pm
Jimmy, you need to be banned from this thread! My mouth is watering every time I read your descriptions, I swear, you could make burnt toast sound delicious. And of course, I can skip reading your posts but OMG that's not happening!
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Post Options Post Options   Thanks (1) Thanks(1)   Quote aka ron Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 5:50pm
LOL^^
 
I give myself a hunger pain warning and proceed with caution.  Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote aka ron Quote  Post ReplyReply Direct Link To This Post Posted: 27 Jan 2015 at 5:51pm
Originally posted by Darthhillbilly Darthhillbilly wrote:

Originally posted by aka ron aka ron wrote:

Fork pulled pork.....LOL

LOLLOL
Hey!  That's not very forking nice.  Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Darthhillbilly Quote  Post ReplyReply Direct Link To This Post Posted: 28 Jan 2015 at 11:14pm
25 degrees out, and I'M GRILLIN BURGERS!

*hero poses*

I'm hardcore.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote aka ron Quote  Post ReplyReply Direct Link To This Post Posted: 29 Jan 2015 at 12:23pm
I don't let the weather get in the way of cooking out either, I use gas and I'm out now so I better add that my 'to do' list.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote aka ron Quote  Post ReplyReply Direct Link To This Post Posted: 31 Jan 2015 at 8:57pm
If your still out there Darthy, What kind of dog do you have.
 
I'm guessing a Lab.
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