Soo a recipe/cookin' thread?

[Skycastlefish]

Orange Vodka

 

 

This vodka is very orangey. It’s not clear like the store bought flavored vodkas; it’s a translucent orange/yellow color. It’s much tastier than the ABC flavors and way too easy to drink straight. Which reminds me, be careful! It tastes more orange than vodka, but its 64 proof (about 1/3 alcohol.) This is perfect for camping. I make 5 or 6 of these each spring and bring them on my canoeing trips so I don’t have to carry the weight of mixers/chasers or beer. I hope you enjoy.

 

 

What you need:

 

 

1 Fifth Vodka

1 1/4 cups Sugar

4 Oranges - Zested

1 Cup of orange juice from zested oranges

 

- If you don’t get enough juice from your oranges to fill 1 cup, just add water until you reach a cup. I guess you could add store bought OJ, but I’ve never done that. Besides you have four zested oranges just waiting to be used.

 

 

How to do it:

 

 

Mix your sugar and orange juice in a sauce pan and slowly heat until the sugar is dissolved. Allow to cool and pour into a large bottle with the vodka and orange zest. Take out your sharpie and date the bottle. Wait at least 6 weeks and strain. Best served chilled though it’s good at whatever temperature you got. You can do the same thing (same ratios) for any citrus fruit. Just don’t drink while your building shells because you might get charcoal in your drink.

Thanks to Bryan for this one,

Skycastlefish

 

Edit: Why does this happen to me? I tried to seperate main ideas with a space and it looks like I put four spaces in there.

Edited October 24, 2009 by Skycastlefish

[Twotails]

Thats just like a Cordinal (Fruit+Sugar+vodka+wait to drink)

[Richtee]

Did a contract cook this weekend for a 4 bone prime rib. Here is the hunk EVOO coated then encrusted with the breadcrumbs, garlic, Kosher, rosemary and thyme- all spices fresh :{) This is out of the plastic wrap where it had been resting for 16 hours in the fridge.

 

 

http://i471.photobucket.com/albums/rr72/esalink/100_8838.jpg

 

http://i471.photobucket.com/albums/rr72/esalink/100_8840.jpg

 

A couple shots out of the oven- Cooked at 350° for 30 min, then backed down to 300° to 133° internal temp- about 2.5 hours.

 

http://i471.photobucket.com/albums/rr72/esalink/100_8841.jpg

 

http://i471.photobucket.com/albums/rr72/esalink/100_8842.jpg

 

And the customer's wife was not home at delivery, so I left my cam there for them to get a couple sliced pix...heh! Unfortunately they only took shots of the end cut... ah well..imagine the center MMM!

 

http://i471.photobucket.com/albums/rr72/esalink/100_8846.jpg

 

http://i471.photobucket.com/albums/rr72/esalink/100_8843.jpg

 

Report back at 8PM last night..."Awesome...I'm eating it for dessert now" Gotta love a fellow meat man :{)

Edited November 2, 2009 by Richtee

[TheSidewinder]

Oh.....my......god. Thanks. Now I'm going to blow this weeks food budget, just sure as hell.

[Richtee]

Oh.....my......god. Thanks. Now I'm going to blow this weeks food budget, just sure as hell.

 

Yeah that hunk was $100. Sheesh... give ya TWO heart attacks LOL!

[Ralph]

looks absolutely awesome and with fresh spices there must have been people from miles away that smelt it and wanted some

[Richtee]

Well folks...it's deer season! Anyone got any trophies? Or Anything?

 

I'm doing some contract jerky and sausage from a nice doe a buddy got opening day. Will post a few pix of the finihed product.

 

Show us yer racks! (or does heh)

[crazyboy25]

With some advice from Ritchee I just finished smoking two chickens each weighing about 4 pounds each. Here they are all packed up ready for tomorrow they are falling apart they're so tender!

 

http://i179.photobucket.com/albums/w318/crazyboy25/IMG_0411.jpg

[Richtee]

With some advice from Ritchee I just finished smoking two chickens each weighing about 4 pounds each. Here they are all packed up ready for tomorrow they are falling apart they're so tender!

 

http://i179.photobucket.com/albums/w318/crazyboy25/IMG_0411.jpg

Allright...looks like you nailed that one! Good color on skin, and nice and moist meat. Bravo!

 

there's a few other techniques to improve poultry even more, such as rubs/ and getting the rub under the skin, brining and curing, and for larger birds/quicker results- "spatchcocking" the bird...cutting the spine out so it lays flat.

 

Damned good first run there CB!

[TheEskimo]

I for one can vouch for brined poultry. It is one of the best ways to eat dead birds.

[Richtee]

OK more on the country cured hams... today is the day for one...approximately 3.5 months after starting the project. You think it's tough waiting on a shell to dry?

 

I'm doing 3 "long" country cured (dry cured) hams. The "long" being the entire ham and shank is included. About 22 Lbs each.

 

I have done these before, but I have done a bit more reading and something cropped up in the method. I have found a couple sources that say to age the ham before smoking, and give it a scrub before as well to remove excess salt and "clean" the surface for better smoke penetration and flavor.

 

And honestly, to me it makes sense from 2 angles why to smoke before. One being the increased preservation and insect/mold resistance added by the smoke, and 2 to allow lots of time for flavor penetration.

 

(Fast forward 4 weeks)

 

3 not so little pigs...or a good portion of them. Here they are before hitting the smoke tomarrow. 22 Lbs each.

 

http://i471.photobucket.com/albums/rr72/esalink/100_8781.jpg

 

Here's one shot of them in the Beast. Taken just past daybreak, so lighting kinda sucked. They had about 15 hours of smoke on them eventually, and I don't think the meat cracked 90°. Off to the big sleep in pillowcases. I'll take some better shots before I hang 'em high.

 

http://i471.photobucket.com/albums/rr72/esalink/1004090827a.jpg

 

OK just before getting hung up. Gave them a quick wipe down with vinegar/hot water. Had some ash on them- The Beast does not yet have tuning plates, and some ash was blown in trying to get a firebox of damp wood going Grr... Yes, the black spots ARE pepper LOL! Anyway- all's well I believe. Yes, I did take a little hunk off for a test mmm!

 

http://i471.photobucket.com/albums/rr72/esalink/100_8782.jpg

 

And a closeup

 

http://i471.photobucket.com/albums/rr72/esalink/100_8783.jpg

 

(fast forward 2.5 months)

 

Well... today is the day folks. The 17 pounder (down from 23 green weight) is in a large pot with about 2.5 gallons of water for a 5 and a half hour simmer. (20 Min/Lb) Then I will let it sti and cool a bit, strip off outer skin/fat, and into oven with a light glaze for browning, etc to about 155° or so internal. Maybe a bit higher, depends on how it starts to break down. I want a tender ham.

 

http://i471.photobucket.com/albums/rr72/esalink/1127091143.jpg

[lostfido]

OK more on the country cured hams... today is the day for one...approximately 3.5 months after starting the project. You think it's tough waiting on a shell to dry?

 

I'm doing 3 "long" country cured (dry cured) hams. The "long" being the entire ham and shank is included. About 22 Lbs each.

 

I have done these before, but I have done a bit more reading and something cropped up in the method. I have found a couple sources that say to age the ham before smoking, and give it a scrub before as well to remove excess salt and "clean" the surface for better smoke penetration and flavor.

 

And honestly, to me it makes sense from 2 angles why to smoke before. One being the increased preservation and insect/mold resistance added by the smoke, and 2 to allow lots of time for flavor penetration.

 

(Fast forward 4 weeks)

 

3 not so little pigs...or a good portion of them. Here they are before hitting the smoke tomarrow. 22 Lbs each.

 

http://i471.photobucket.com/albums/rr72/esalink/100_8781.jpg

 

 

 

 

 

Here's one shot of them in the Beast. Taken just past daybreak, so lighting kinda sucked. They had about 15 hours of smoke on them eventually, and I don't think the meat cracked 90°. Off to the big sleep in pillowcases. I'll take some better shots before I hang 'em high.

 

http://i471.photobucket.com/albums/rr72/esalink/1004090827a.jpg

 

OK just before getting hung up. Gave them a quick wipe down with vinegar/hot water. Had some ash on them- The Beast does not yet have tuning plates, and some ash was blown in trying to get a firebox of damp wood going Grr... Yes, the black spots ARE pepper LOL! Anyway- all's well I believe. Yes, I did take a little hunk off for a test mmm!

 

http://i471.photobucket.com/albums/rr72/esalink/100_8782.jpg

 

And a closeup

 

http://i471.photobucket.com/albums/rr72/esalink/100_8783.jpg

 

(fast forward 2.5 months)

 

Well... today is the day folks. The 17 pounder (down from 23 green weight) is in a large pot with about 2.5 gallons of water for a 5 and a half hour simmer. (20 Min/Lb) Then I will let it sti and cool a bit, strip off outer skin/fat, and into oven with a light glaze for browning, etc to about 155° or so internal. Maybe a bit higher, depends on how it starts to break down. I want a tender ham.

 

http://i471.photobucket.com/albums/rr72/esalink/1127091143.jpg

 

 

I recently got another package from the Mad Hunky????

Rich, I'm sure I owe you for the second package so send me a PM.

 

 

We used some on a chicken last weekend and I must say WOW!!!!!!

Keep me posted if and when you have new spices available.

 

Thanks again,

 

Cully

[Skycastlefish]

This one isn’t really a recipe, per say, but it is tasty and super cheap.

 

Ingredients:

 

1 packet oriental flavor ramen noodles

 

2 tablespoons creamy peanut butter

 

Directions:

 

Cook ramen like usual, add oriental seasoning, add peanut butter, EAT.

 

It might sound weird, but it’s very good and healthier than plain old ramen. One more meal for all you college students or all around broke people.

[Ralph]

its not healthier penutbutter is full of fat but it does sound tasty

[Skycastlefish]

its not healthier penutbutter is full of fat but it does sound tasty

 

It is pretty tasty. Surprisingly, peanut butter is good for you, despite the fat. The recommended daily dose is two tablespoons (perfect for the recipe)

 

The findings are published in the December issue of the Journal of American College of Nutrition.

 

“Specifically, the diets of peanut and peanut butter eaters were higher in vitamins A and E, folic acid, calcium, magnesium, zinc, iron, and fiber. Nuts are also loaded with monounsaturated fats, which have been linked to lower cholesterol. In recent years peanut butter and nuts have been shown to be part of a healthy diet. A Harvard study in 2002 showed that women who regularly ate peanut butter and nuts had a reduced risk of type 2 diabetes. And the more they ate, the lower their risk was.”

 

 

Pretty cool, huh

[Ralph]

my sister who is a registered nurse has a degree in food science and engineering and is currently working as a diabetes educator agrees that your not making the noodles any healthier by adding penut butter there is no doubt that nuts in the diet are important and it forgot to mention that they contain omega 3

[Skycastlefish]

my sister who is a registered nurse has a degree in food science and engineering and is currently working as a diabetes educator agrees that your not making the noodles any healthier by adding penut butter there is no doubt that nuts in the diet are important and it forgot to mention that they contain omega 3

 

She's probably right, I don't have any of those credentials.

[Richtee]

It might sound weird, but it’s very good and healthier than plain old ramen. One more meal for all you college students or all around broke people.

 

Nothing with PB is weird. I love it. well, amybe that mayo and PB thing..

 

But in the vein of students/broke people--- you DO know you can catch a pork butt/Boston butt on sale at a buck an lb? 7-8 bux... and you and a friend will have 4 or so great sammies each with a package of buns.

[Richtee]

It might sound weird, but it’s very good and healthier than plain old ramen. One more meal for all you college students or all around broke people.

 

Nothing with PB is weird. I love it. well, amybe that mayo and PB thing..

 

But in the vein of students/broke people--- you DO know you can catch a pork butt/Boston butt on sale at a buck an lb? 7-8 bux... and you and a friend will have 4 or so great sammies each with a package of buns.

[qwezxc12]

Thought I'd share this one as I haven't posted in a while... a pizza I made last week:

 

Home-made whole wheat pizza dough (Kitchen-Aid mixers cannot be beat for making dough)

Garlic-nutmeg béchamel

Artichoke hearts

Sautéed Portabella Mushroom

Fresh Spinach

Oven baked crispy Prosciutto, sliced thick

Shaved Asiago and Pecorino Romano

Cracked White Pepper

 

Knocked it down with my girlfriend, a bottle of Pino Grigio and watched Fight Club. Damn good.

[Richtee]

Thought I'd share this one as I haven't posted in a while... a pizza I made last week:

 

Home-made whole wheat pizza dough (Kitchen-Aid mixers cannot be beat for making dough)

Garlic-nutmeg béchamel

Artichoke hearts

Sautéed Portabella Mushroom

Fresh Spinach

Oven baked crispy Prosciutto, sliced thick

Shaved Asiago and Pecorino Romano

Cracked White Pepper

 

Knocked it down with my girlfriend, a bottle of Pino Grigio and watched Fight Club. Damn good.

Oh MY! That sounds just awesome! I'll just have a beer tho. Not much of a wine guy, unless it's a port or sherry :{)

[Ralph]

Realaxed Ralph

 

In a bath mix a handful of salt and a few mL of essential oils add water to taste. Add one Ralph and simmer at 55 degrees © for a couple hours or till he wakes up

[Richtee]

Realaxed Ralph

 

In a bath mix a handful of salt and a few mL of essential oils add water to taste. Add one Ralph and simmer at 55 degrees © for a couple hours or till he wakes up

Brined Ralph. Hmmm... was that curing salts by chance? Long pork!

[Ralph]

nope just standard NaCl

[Richtee]

nope just standard NaCl

So you say. I'm sure there was enough nitrate on ya for a slow cure... ;{)