Originally Posted by Baron Von Strucker
Kapustnica sauerkraut soup with sauerkraut, mushrooms, pork, sausages, and various spices.
traditional rezen. Schnitzel pork beaten flower, egg, seasoned bread crumbs.
If you have a decent Sauerbraten recipe, i'm all ears.
I am no expert, but IMO don't pay attention to that different cooking time shit.
Couple of things here based on what you said and this is strictly my opinion but: first of all, shrooms and peppers [can] take more than 2 minutes - its not a big deal, and you might be paying too much attention to that pineapple...remember, it's not some kind of a prime cut of meat...it's pineapple - if you undercook it, does it really matter?
whatever cut of meat I am cooking, I always mix my shit up on the kabobs. My kabobs have never come out over/undercooked yet. Go low and slow on the grill with indirect heat, you just can't go wrong here. if a piece of shroom, pepper or whatever it is happens to be a little charred on the edge, fuck it...doesn't matter imo, in fact sometimes I kind of like that shit.
Sometimes I even leave my kabobs on for longer than normal and baste more marinade etc here and there.
This is actually inspiring me to do some kabob shit soon
EDIT: I also forgot to point out the importance of mixing that shit up on a kabob - flavors obviously get properly mixed up throughout all of your nuggets!
Kapustnica sauerkraut soup with sauerkraut, mushrooms, pork, sausages, and various spices.
traditional rezen. Schnitzel pork beaten flower, egg, seasoned bread crumbs.
If you have a decent Sauerbraten recipe, i'm all ears.
Segedin Goulash is as close as we get to that. this is good english site this is one of my favourite meals
http://www.slovakcooking.com/2009/re...edinsky-gulas/
Potato Knedla "boiled bread" mostly we make this from flower instead of potatoes
http://www.slovakcooking.com/2011/re...potato-knedla/
all hail Hydra
Originally Posted by DanDruff:Since I'm a 6'2" Republican with an average-sized nose and a last name which doesn't end with "stein", "man", or "berg", I can hide among the goyim and remain undetected unless I open my mouth about money matters.
Anyone have a trip report for this?Each serving is as healthy as real bacon, and equivalent to 4 premium slices of bacon! You can put it on sandwiches, pizza, pastas, bacon, soups, pies, eat it hot or cold (warm Squeez Bacon® on toasted rye is to die for), substitute it for bacon in your recipes, or even eat it right out of the tube like we do! If it's edible, it's better with Squeez Bacon®. In the immortal words of Vilhelm Lillefläsk, "Aldrig kommer att ge dig upp!" Once you get a taste of Squeez Bacon®, you'll know exactly what he meant.
lol
Bacon up that bacon, boy!
Take those bricks outta the freezer Willie & lock up American distribution rights!
Anyone have a trip report for this?Each serving is as healthy as real bacon, and equivalent to 4 premium slices of bacon! You can put it on sandwiches, pizza, pastas, bacon, soups, pies, eat it hot or cold (warm Squeez Bacon® on toasted rye is to die for), substitute it for bacon in your recipes, or even eat it right out of the tube like we do! If it's edible, it's better with Squeez Bacon®. In the immortal words of Vilhelm Lillefläsk, "Aldrig kommer att ge dig upp!" Once you get a taste of Squeez Bacon®, you'll know exactly what he meant.
doesn't apply to any post in particular from this thread but it made the nerd in me luagh
Finally posting my finish for this
I did this the other day and the meal turned out fucking great. My first time really cooking a steak on the skillet like this so I was a little cautious, but I followed others advice including Vegas and Weissman and it turned out great. Thanks guys. I did my own seasoning and shit on the fly and it was fucking awesome. Im glad I bought a few iron skillets for different uses, because I used the one with the raised lines and it worked out perfect imo for this. Heated that oven to a tad over 500, seasoned the cut, and used a little olive oil, and cooked that steak about 4 1/2 minutes per side.
Some sauteed asparagus sprinkled with genuine bacon bits (not that cheap shit). Plus I did my own mushrooms from my very own secret recipe.
I eat these probably three Tuesday's a month on 50c Wing Night. Hot Garlic sauce ftw.
A couple of preview pics of some stuffed burgers I made a couple of days ago
These fuckers turned out holy fuckin shit. They tasted awesome, especially for it being my first time making a stuffed burger like this.
I actually bought a GoPro camera recently and decided to video some of what I did, which I will upload later and see what you guys think of it, but I just have a couple of pics to post here for now:
was scanning through the thread and realized I inadvertently did something that I cannot believe nobody else noticed!
1 LB Porterhouse, took Vegas1369's advice and grabbed a vial of McCormick Montreal Steak Seasoning and went to town on it. Stuff worked out pretty well, will do again. I don't have a charcoal grill presently but that will soon be remedied, otherwise this would have been done outside where it was 70+ degrees out today and was a perfect day to BBQ. Sauteed Onions and Mushrooms, Garlic Mash and some young Asparagus.
Comments
Baron Von Strucker: nice porter house. if you let it sit for a while after you take it off the heat it won't bleed so much
It's not blood, it's the sauteed mushroom juice. It sat for about 6 minutes after it was out of the pan before I cut it. Good tip for others who don't know though.
Pan Seared Pork Loin Au Poivre, Homemade Gravy
Went to "The Donut Man" last week and loaded up on some donuts. For some reason the I can't retrieve my own pictures so I just used random pics.
What he's famous for. The line can extend a block when these first come into season.
Another popular donut is the tiger tail. It has cinnamon and chocolate twisted in.
The best French Cruller ever.
Apple pie style donut.
Gonna be in season soon. Cream puff French Cruller.
Grilling season officially starts this weekend for me. Going to throw down on some ribeyes with grilled corn and this baked bean recipe I found. How can baked beans with canned apple pie filling not be good?
http://www.food.com/recipe/keris-bak...ds-best-380393
I generally dump some bbq sauce in the beans if they are of the lesser variety. B&M's I leave alone. Onion, black pepper and brown sugar are good adds too.
I didn't make this but I had an awesome prime rib the other night. Holy fuck that thing melted in my mouth.
6 hour sous vide + 45m at 525
"Birds born in a cage think flying is an illness." - Alejandro Jodorowsky
"America is not so much a nightmare as a non-dream. The American non-dream is precisely a move to wipe the dream out of existence. The dream is a spontaneous happening and therefore dangerous to a control system set up by the non-dreamers." -- William S. Burroughs
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