Recipes--Your Specialty

[MadJohnShaft]

Next time I get some meat I want to try this Spanish Chilndron Stew Recipe


http://honest-food.net/2011/10/02/spanish-chilindron-stew/

[RAGER]

Made seared pork chops with a spiced apple compote on a bed of steamed kale and taters au gratin and carmelized onions as a side.

[Demon Lung]

That is very edible looking.

[mortlock]

i cant mix the sweetness of the apples with the rest of that.

rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..

[Demon Lung]

i cant mix the sweetness of the apples with the rest of that.

rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..

poke the meat. When it is firm but not hard it is done

[mortlock]

i cant mix the sweetness of the apples with the rest of that.

rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..

poke the meat. When it is firm but not hard it is done

if you said that to bolt, it would take on a whole different meaning..

[Demon Lung]

On medium heat in a sauce pan you should let it cook for about 5 min on each side to sear

[RAGER]

i cant mix the sweetness of the apples with the rest of that.

rager, please help cure me of my phobia of cooking pork chops. i love them but am afraid of cooking them because i dont want to under cook and i never know when their done..

poke the meat. When it is firm but not hard it is done

That's for beef and other red meats not for pork or fowl.  If in doubt with pork or fowl, temp check it.  Should be 155 for pork then let rest under foil.  Fowl should be 165.  If they are the super thin loin chops pan on med high heat and sear for about 2 min each side then let rest for 1-2 min under foil enjoy immediately.  Trichinosis is a bygone thing pretty much.

[RAGER]

Last night I made chicken adn shrimp pozole with chicken skin cracklins and queso fresco.  Damn good

[Demon Lung]

I'd eat it because is eat anything but that just looks fucking weird dude.

[RAGER]

That's because you are am uncultured fuck with no depth that thinks chili dogs are haute cuisine.

[Demon Lung]

Chili cheese dogs are good as fuck son. Make no mistakes...

[Demon Lung]

And I've had escargot in Paris before rager. Have you?

[RAGER]

Don't make out like you're a world traveler,  you were on the military's dime. And really escargot?  That's as exotic as your feable mind can summon. Jesus your an idiot.

[Demon Lung]

The military's dime has nothing to do with the experiences that i had while I was over seas. I still had the experiences no matter whose dime they were on. I've tripped out in Amsterdam. I've had homemade raviolis in Italy. I've actually had Turkish coffee. Not in turkey but in Hungary and that's right by there.

[MichaelZodiac]

Check your geography moron. Budapest is about 1.4k km from Istanbul. Plus, you can get Turkish coffee in any Turkish neighborhood in any European city

[Demon Lung]

...

[Demon Lung]

Istanbul is 659 miles from taszar Hungary. That's where I was. My geography is pretty much dead on. I just looked it up. That's how I know everything. I use google if I don't. It's a pretty basic concept. You should try it. You are off by a few hundred kilometers. Either way this isnt the place to be arguing and name calling. This is the food forum and should be treated as such...

[MichaelZodiac]

No it isn't the place to discuss but my guess was 70k off so I guess we just disagree on the word "close by".

[mortlock]

That's because you are am uncultured fuck with no depth that thinks chili dogs are haute cuisine.

that should look good to you regardless of what culture youre from. serious.

[khoomeizhi]

- don't tell jeff -

made a badass rabbit stew last night...eating it again now.

got a local half-rabbit for cheap. cut it into a few pieces, saving the hind leg to freeze and use later. saved out all the fat (one nice thing about rabbit is how it's easily-separable lean meat and fat deposits), and rendered it down, took out the crackliny bits, and browned the meat in straight liquid rabbit fat. after a while, added a bunch of chopped shallot, onion, garlic, ginger, celery, tomatillo, and yacon. cooked for a bit, then added water and a bunch of home-dried stuff: two little red 'wellness' peppers (hot yet tasty ornamental ones), armenian sorrel, thyme, costulata zucchini, and home-grown shiitakes. simmered on for a while, then pulled out the meat and added a handful of little brown lentils, some wild rice, and a tiny bit of gaba brown rice. let it simmer, picked and chopped the meat, and added it back in sans bones, added some home-grown purple sweet potatoes, turnip, broccoli stem, and lacinato. cooked for a bit more, salted, and set to go. rich, hearty, spicy cold-weather food.

[RAGER]

Damn, there's a lot going on in that thar stew.  That's what I call a mountain chowder.

[khoomeizhi]

i don't fuck around.

[JemDooM]

That sounds delicious khoomz, I only ever tried rabbit once it was really good...

In hindsight tho.... I was around 5-6, my rabbit had been found passed away that morning, I thought we were gonna bury her in the garden like we did with the hamsters/mice/fish etc but my mum said she'd taken her round to my grandparents to bury her in their garden while I was in school, which I remember thinking was strange. That night we went round to theirs and strangely we had rabbit stew, something we never had and never did again. I didn't think anything of it til years later ~.^

[khoomeizhi]

eek jumz. i generally avoid eating pets. just a thing i've got.