Recipes

[Roaming Bull]

https://www.gutenberg.org/
https://www.bartleby.com/index.html

open source ebooks. Check them out. Bartleby has some recipes and canning stuff on there. Since most of the books are out of copy right I believe some of it is like pioneer cook books. They’re might be a opossum recipe in there or something

[Roaming Bull]

Coppa, spicy soppressata, havarti on toasted sourdough with a fried egg on top.

[Rizman]

On 3/30/2020 at 7:37 PM, puc86 said:

I have a pretty mean bat soup recipe.

I want that recipe and make it Wuhan style. 

[puc86]

3 hours ago, Rizman said:

I want that recipe and make it Wuhan style. 

Vegetable stock, tomato paste, onions, celery, carrots potatoes, garlic, salt, pepper, bay leaf and 4 bats brings to a boil and reduce to simmer for 1 hour. Wuhan style is 30 minutes of simmer instead of the hour.

[Grateful Dad]

1 hour ago, puc86 said:

Vegetable stock, tomato paste, onions, celery, carrots potatoes, garlic, salt, pepper, bay leaf and 4 bats brings to a boil and reduce to simmer for 1 hour. Wuhan style is 30 minutes of simmer instead of the hour.

To quote Cool Runnings, "Whatever is wrong with you is no little thing".

[Roaming Bull]

[BDYZR]

On 4/16/2020 at 3:25 PM, puc86 said:

Vegetable stock, tomato paste, onions, celery, carrots potatoes, garlic, salt, pepper, bay leaf and 4 bats brings to a boil and reduce to simmer for 1 hour. Wuhan style is 30 minutes of simmer instead of the hour.

Trying to keep this on topic. Since we’re all cooking from home more. VEGETABLE STOCK. When you cook, every vegetable that you trim, throw it in a gallon size baggy in the freezer. When the bag is full, boil it, empty the contents in to a large stock pot...pour it in jars, and freeze till needed..

[Grateful Dad]

9 hours ago, BDYZR said:

Trying to keep this on topic. Since we’re all cooking from home more. VEGETABLE STOCK. When you cook, every vegetable that you trim, throw it in a gallon size baggy in the freezer. When the bag is full, boil it, empty the contents in to a large stock pot...pour it in jars, and freeze till needed..

That's pretty cool.  I'll do that.

[Roaming Bull]

Pull pork: I like to marinate the pork shoulder for 24 hours prior to cooking off in mojo. You can make simple mojo, combine lime, lemon, orange juices with oregano, bay leaf, cumin, 4-6 garlic cloves, a touch of sugar, salt, a little vinegar and white wine to taste, and cilantro, possibly red pepper flakes, or whatever else you like to add to give it a twist. Cook at 325 until it has an internal temp of 200, and it should pretty much fall apart. Marinate in a ziplock if possible to make sure the pork stays covered and tent the pork so it doesn’t dry out. I add some of the marinade to the pan when I cook it. Prep the pork, season it and some onions and garlic and whatever else. Once it’s complete finish with bbq sauce. 

[BDYZR]

On 5/3/2020 at 1:21 PM, Roaming Bull said:

Pull pork: I like to marinate the pork shoulder for 24 hours prior to cooking off in mojo. You can make simple mojo, combine lime, lemon, orange juices with oregano, bay leaf, cumin, 4-6 garlic cloves, a touch of sugar, salt, a little vinegar and white wine to taste, and cilantro, possibly red pepper flakes, or whatever else you like to add to give it a twist. Cook at 325 until it has an internal temp of 200, and it should pretty much fall apart. Marinate in a ziplock if possible to make sure the pork stays covered and tent the pork so it doesn’t dry out. I add some of the marinade to the pan when I cook it. Prep the pork, season it and some onions and garlic and whatever else. Once it’s complete finish with bbq sauce. 

Save some and make empanadas out of it. I use the Goya frozen empanada shells. You can air-fry or deep fry them.