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  #1481  
Old 17 September 2017, 19:51
wowzers wowzers is offline
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Originally Posted by Expatmedic View Post
LOL, WTH, the heart is ok but you draw the line at liver? That's funny. What is it with people and their bizarre need to eat filters and pumps.

Shudder.
Heart is the first thing I eat! Better than backstrap. The liver is a no go, but I still have to pack it out so the wife and mother in law can make leber spaetzle.
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  #1482  
Old 18 September 2017, 17:47
RangerJurena RangerJurena is offline
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For any of you who like to cook and ever want to help out during times of need, check out Operation BBQ Relief.

They have been very busy of late. The fed about 300k meals while here in Houston and can always use a hand depending on the AO. We fed the volunteers a few non BBQ meals during Harvey and when our supply lines were down, they even provided us with the Proteins to get our store up and running. Then they packed up and headed to Florida.

I have a POC if anyone is in Florida and wants to get involved or just go to their FB page to sign up.

This is from yesterday on their FB page.

Operation BBQ Relief needs your help. We have spent the last 3 weeks in full blown disaster mode. We are taxing our volunteers, sponsors, partners, and equipment. We have served over 417,000 Hot BBQ Meals in two disasters. It is hot and I mean real hot and humid in Southwest Florida. It is wearing our volunteers down. We need volunteers to help over the next week so we can continue to help make a positive impact on the lives of those affected by Hurricane Irma and the first responders. If you can spare some time please volunteer. If you don't have the time please consider a monetary donation.
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Last edited by RangerJurena; 18 September 2017 at 17:54. Reason: From their FB Page
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  #1483  
Old 21 September 2017, 22:18
wowzers wowzers is offline
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When you go from 90's to snow inside of a week you make chowder. Chanterelles just starting to pop up here.
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  #1484  
Old 22 September 2017, 16:26
northwesttech northwesttech is offline
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Nice! I'm hoping our current rain will bring out the Chanterelles around here.
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  #1485  
Old 22 September 2017, 17:07
wowzers wowzers is offline
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Nice! I'm hoping our current rain will bring out the Chanterelles around here.
Just some small ones right now.
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  #1486  
Old 22 September 2017, 17:21
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Mingo Kane Mingo Kane is online now
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Love'm...great farts as an added bonus, the kind even the dogs are wary of...
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  #1487  
Old 22 September 2017, 18:18
Stretch Stretch is offline
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Coincidentally, we are adding homegrown mushrooms our Friday night pizza.

A coworker gave her a few today.

I thought she said they were chanterelles, but they don't look like the ones that wowzers posted.
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  #1488  
Old 22 September 2017, 18:36
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Shitake?
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  #1489  
Old 22 September 2017, 19:23
Stretch Stretch is offline
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Porcinis... they were kinda of orange-ish...

Sautéed in a little olive oil til they had a little crisp. Spec fucking tacular.
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  #1490  
Old 22 September 2017, 20:12
wowzers wowzers is offline
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Porcinis are the commercial version of a bolete.
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  #1491  
Old 22 September 2017, 20:22
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1RiserSlip 1RiserSlip is offline
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Originally Posted by Mingo Kane View Post
Yup...another thing, after the pressure cooker, shred meat, add a bag of mixed veggies and a bit of beef or chicken broth, your choice of flavors to make a gravy--I use a gravy pack and add everything into a ready made pie shell (the kind with a roll out top crust). Once it's covered with a few fork holes poked in the top to let the steam out. Throw it in the oven and cook until ready. Home made squirrel pot pie, one of my favorites as a kid. Works equally as well with rabbit.

Thanks You, your "Awesomeness". This was really Good! Used slow cooker till they fell apart and chicken gravy packets.
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  #1492  
Old 22 September 2017, 20:55
Stretch Stretch is offline
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Originally Posted by wowzers View Post
Porcinis are the commercial version of a bolete.
There was a left over. Your opinion?
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  #1493  
Old 22 September 2017, 21:25
wowzers wowzers is offline
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Some sort of boletus/porcini for sure. I'm not that familiar with commercial species. Here is a internet picture of the ones I pick in the spring.

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  #1494  
Old 22 September 2017, 21:32
Stretch Stretch is offline
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Originally Posted by wowzers View Post
Some sort of boletus/porcini for sure. I'm not that familiar with commercial species. Here is a internet picture of the ones I pick in the spring.

These were not commercial. I will get more details when I can.

I may have misspoken when I said, home grown.
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  #1495  
Old 23 September 2017, 05:17
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Originally Posted by 1RiserSlip View Post
Thanks You, your "Awesomeness". This was really Good! Used slow cooker till they fell apart and chicken gravy packets.
Next time cheat...I buy a quart of KFC's gravy and go dark. That pretty good too
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  #1496  
Old 28 September 2017, 21:18
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TennesseeDave TennesseeDave is online now
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Because of this thread, I bought a cast iron skillet and cook almost everything in it now. Here's a very simple dish that I just threw together. Shrimp, sausage and peppers. Very tasty and the wife approved.
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  #1497  
Old 28 September 2017, 21:29
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Looks good Dave. You must have some Cajun in ya.
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  #1498  
Old 28 September 2017, 21:37
Stretch Stretch is offline
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Thumbs up

Quote:
Originally Posted by TennesseeDave View Post
Because of this thread, I bought a cast iron skillet and cook almost everything in it now. Here's a very simple dish that I just threw together. Shrimp, sausage and peppers. Very tasty and the wife approved.

Why wouldn't she. That tastes good from here!!!
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  #1499  
Old 28 September 2017, 21:56
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I've been doing pork loin tostadas recently - a LOT, actually.
I would say it's really really simple, but I have a Chef Alarm from Thermoworks. Basically, a leave-in thermometer. It's been a godsend. Stick probe in (no homo), put display on top of the oven, set the alarm temperature, it beeps at you when the temperature at the tip of the probe reaches that temperature.

What I do:
-one bottle of Goya "Naranja" ("Bitter Orange") marinade (this stuff)
-maybe a quarter packet of achiote paste. this stuff

Put loin in casserole dish. Pour bitter orange over the pork loin (I use the whole bottle). Break up the achiote paste between your fingers and swirl it around in the marinade.

Insert probe.
Cook in 300F oven, with this caveat - about 30 minutes in, I lower the temperature to ~250F or so, remove probe, flip loin to avoid drying out, re-insert probe (it will be hot, don't be an idiot). Continue cooking until probe beeps at you.

When it beeps, dump out some, but not all of the juice - it will stain the fuck out of your sink.
Shred the fucker into bits, like you'd see with carnitas.

Then of course the tostadas, has to be the right layering:
-tostada
-paint the tostada with refried black beans so everything sticks to it
-now the meat
-now the avocados (I personally don't do them, but this is the right place to put 'em!)
-now the queso fresco (cotija cheese is also acceptable)
-now the crema/"Mexican table cream". I use Cacique
-now the salsa, so long as it's not a bullshit salsa. These are authentic Mexican tostadas, don't ruin them with Pace picante sauce. I or someone else can give you easy salsa recipes.

One loin is enough for me and my beaner, with a little left over for burritos the next day.

NOTE: the achiote paste has zero heat, but when you get it mixed into the marinade, you're going to have this awful fear of burning cornhole. If this burns your cornhole, by all means send the Chinook after me, and avoid milk as that's likely too spicy for you too.
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  #1500  
Old 8 October 2017, 12:45
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Expatmedic Expatmedic is offline
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Pork Belly Burnt Ends-Before

Since it's Sunday and I have not cooked in a few weeks I made these just for you guys. Bar is stocked, beer and tea is in the fridge. These should go well with Dirty Harry, Midway, Patton, or other man movie.

Pork Belly Burnt Ends.

4-Pounds of Belly cut into 2" cubes.

My rub I make for ribs:

Brown Sugar
Kosher Salt
Garlic Powder
Onion Powder
Black Pepper
Cayenne
Chili Powder

Lightly coat with Olive Oil, then throw on the rub.

Smoke at 225-250 for 2 hours. Then slice up a stick of butter place over the meat, dust with brown sugar then cover and back on the smoker for an hour, then remove foil glaze with favorite sauce and a touch of honey then back on the heat for another hour. At least that is my plan so far. I will update with any changes.
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Last edited by Expatmedic; 8 October 2017 at 12:53.
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