• AppleCentral Network:
  • Tech Support
  • |
  • Open Source
  • |
  • Apple News
  • |
  • Register Domains
  • |
  • SSL Certificates
  • |
  • iPod Deals
  • |
  • Mac Deals
  • |
  • Mac Book Shelf
  • AppleCentral Home
  • MacTech Magazine
    • About MacTech in Print
    • Issue Table of Contents
    • Subscribe
    • Risk Free Sample
    • Back Issues
    • MacTech DVD
    • MacTech Archives
    • MacTech Print Archives
    • MacMod
    • MacTutor
    • FrameWorks
    • develop
  • MacNews.com
    • MacNews News
    • Blog
    • MacTech Reviews and KoolTools
    • Whitepapers, Screencasts, Videos and Books
    • News Scanner
    • Rumors Scanner
    • Documentation Scanner
  • Apple Expo
    • by Category
    • by Company
    • by Product
  • MacForge.net
  • Job Board
  • Advertising
    • Benefits of MacTech
    • Mechanicals and Submission
    • Dates and Deadlines
    • Submit Apple Expo Entry
  • User
    • Register for Ongoing Raffles
    • Register new user
    • Edit User Settings
    • Logout
  • Contact
    • Customer Service
    • Webmaster Feedback
    • Submit News or PR
    • Suggest an article
  • Connect Tools
    • MacTech Live Podcast
    • RSS Feeds
    • Twitter
You are not logged in. [Log In] AppleCentral » Forums » General Discussion » Stan's Lounge » The Self-Rising, All Food & Recipe Thread
Register User    Forum List        Active Topics    FAQ
Page 4 of 24 < 1 2 3 4 5 6 ... 23 24 >
Go to page...
Topic Options
Hop to:
#320712 - 09/10/07 04:31 AM Re: The Self-Rising, All Food & Recipe Thread [Re: polymerase]
SparkCollector Offline
Carpal Tunnel

Registered: 04/18/04
Posts: 3001
Loc: Lancaster PA USA
Mmmmmmmm.........<br><br>I love the butter, but if I have too much it gets my gut bubbling uncomfortably. That's why—when I go on a rare clam feast—i dip in vinegar or hot sauce insted.<br><br>I'm a fan of King Crab and I think the prep and consumption is very similar to what you've described.<br><br>But i really need to spend the money and lay in a set of 4-6 stainless steel surgical scissors.<br><br>Nutcrackers, mallets, picks and little forks and all that are OK, but the best tool would HAVE to be a great pair of surgical scissors.<br><br>

Top
#320713 - 09/10/07 04:48 AM Re: The Self-Rising, All Food & Recipe Thread [Re: SparkCollector]
carp Offline
Dino's are Babe magnets

Registered: 04/19/02
Posts: 27021
Loc: Hawaii
[color:blue]This is as good a place as any, Carp.<br><br>And then, cranking out a PDF from the gathered goodies here would be easy enough.<br><br>Whaddaya got?</font color=blue><br><br>There was a quest some years ago that someone would create a forum cook book in a "pdf" form that members could submit menus or recipes too with images, links, video yada yada <-- this volunteer would collect and publish the book in "pdf" and post it somewhere for members to download to print what they wanted<br><br>Sorta like a Mosaic of lore but only stacked like a book. But who has the dedication for such a project ?<br><br>
_________________________

Top
#320714 - 09/10/07 04:53 AM Re: The Self-Rising, All Food & Recipe Thread [Re: SparkCollector]
polymerase Offline


Registered: 04/19/02
Posts: 11640
I've got a pair of surgical scissors which go on the table whenever we have lobster. long handles and short throw on the scissor part and blunt. I think they are for stripping dressings or something but they go right through lobster.<br><br>My main way of cooking lobster is much simpler:<br><br>Preheat gas grill to med high.<br>Half stick of butter, microwave and stir until liquid in small bowl.<br><br>Take some live lobsters and quickly remove their brains by knife point. That would make them not live. Then split them on their back from brain to end of tail making sure to slice tail right down the middle.<br><br>Remove lungs and brain and discard. <br>Remove roe and any tomale (green) and drop in the butter bowl. When I pic them out I try to select females so I get roe but it is surprising how many meat countermen do not know how to sex a lobster.<br>Fork stir contents. A clove of garlic smashed is optional into butter.<br><br>Lay the lobsters open and crack all other parts open, claws, joints. (The surgical scissors are handy here.)<br>Now drizzle the butter mixture into the cracks and crevices opened and the rest goes into the body cavity.<br><br>This is all really easy and can be done by the time the grill is hot. <br>Lay the lobsters on the grill and close. Take a peek in 8 minutes for 1 1/4 to 1 1/2 pound lobsters. The little legs will get charred a bit, the lobster will be bright red and the tell tale for done is the mixture is just starting to bubble in the body cavity. No more than 12 minutes.<br><br>Grilled lobster is so much better than boiled. Boiled takes all that lobster flavor and washes it away. <br><br>Now that I think of it I don't know why I don't drizzle some Wild Turkey on at the last moment like Jasper's recipe and light it. I might try that this weekend.<br><br>The hard shell Maine lobster hits it's peak from here to November 15. Sweeter more dense meat than what you get in the summer. I love to grill lobster in the winter.<br><br><br>Now I'm hungry.<br><br><br>

Top
#320715 - 09/10/07 04:57 AM Re: The Self-Rising, All Food & Recipe Thread [Re: carp]
SparkCollector Offline
Carpal Tunnel

Registered: 04/18/04
Posts: 3001
Loc: Lancaster PA USA
<OL><B>"But who has the dedication for such a project ?<br>"</B></OL>As long as this thread keeps going, and gets populated by great recipes, I'll be happy to administer the project. But the thing is, it isn't going to happen within a set period of time the way the Mosaic happened. The point is to keep ALL recipes and discussion about them in this thread, so it continually pops to the top of the thread index and keeps getting new input.<br><br>You KNOW I'll be keeping an eye on it. If a decent collection gathers, I'll start building a PDF.<br><br>

Top
#320716 - 09/10/07 11:32 AM Re: The Self-Rising, All Food & Recipe Thread [Re: SparkCollector]
Celandine Offline
Madame Flutterbye

Registered: 01/18/04
Posts: 19514
Loc: SopranoLand
<br>Sawmill Sausage Gravy<br><br>"A thick milk gravy.<br>Serve on biscuits with sausage & eggs."<br><br>Original recipe yield:<br>4 servings<br>PREP TIME 20 Min<br>COOK TIME 15 Min<br>READY IN 35 Min<br><br>INGREDIENTS:<br><br>* 1 pound ground pork sausage (hot or sweet)<br>* 3 tablespoons all-purpose flour<br>* 3 tablespoons butter<br>* 1/2 cup finely chopped onions<br>* 1 small garlic clove (crushed)<br>* 1 teaspoon chicken boulion (1 cube -crushed)<br>* 1 teaspoon parsley<br>* 1 teaspoon sage<br>* 1/4 teaspoon thyme<br>* 1/4 teaspoon ground black pepper<br>* 1 pinch tarragon<br>* 2 cups milk<br><br>DIRECTIONS:<br><br>1. Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain.<br>2. Add pepper & butter, chopped onions & garlic and cook until tender.<br>3. Combine Flour, boulion, sage, & thyme.<br>4. Sift flour mixture slowly over sausage mixture, and cook gently for 5 min.<br>stirring constantly, until flour is brown.<br>5. Gradually stir in milk, 1/2 cup at a time and cook until thickened.<br>6. Stir in parsley & tarragon.<br>7. Add more milk if necessary to achieve preferred consistency.<br><br><br>Serve over Southern Style Buttermilk Biscuits along with with extra sausage.<br><br><br><br>Grandma's Biscuits<br><br>Old-fashioned Southern Buttermilk Biscuit recipe.<br><br>INGREDIENTS:<br><br>* 2 cups All Purpose flour<br>* 1 teaspoon salt<br>* 3 teaspoons baking powder<br>* 1 teaspoon sugar (optional)<br>* 6 tablespoons lard or shortening<br>* 2/3 cup buttermilk<br><br>PREPARATION:<br><br>1. Mix dry ingredients together; cut in lard or shortening until it’s the consistency of coarse meal.<br>2. Slowly blend in milk, just until dry ingredients are moistened.<br>3. Work BRIEFLY w/hands until blended (too much handling makes them tough) Mounding, splitting the dough in half vertically, and stacking it on top of mound, and mashing down, repeating several times results in flaky biscuits that split easily when they’re cooked.<br>4. Pat the dough out on floured cloth or surface to about 1/2-inch thick.<br>(Do not roll too thin.) Cut with floured biscuit cutter or glass tumbler.<br><br>Place on ungreased baking sheet and bake at 400° 8 minutes or until golden brown, then shut off oven & allow them to finish up for the last 2-4 minutes.<br>This results in biscuits that are golden on top, moist but well done inside, but not burned on the bottom.<br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
_________________________

____


Top
#320717 - 09/10/07 11:43 AM Re: The Self-Rising, All Food & Recipe Thread [Re: yoyo52]
margadagio Offline
Princess

Registered: 04/19/02
Posts: 5942
Loc: Toronto
The Ticos put cilantro in everything. I got into the habit too when I stayed there. I would even add cilantro to your hamburger recipe as well as the rice. Try it sometime.<br><br>

Top
#320718 - 09/10/07 11:46 AM Re: The Self-Rising, All Food & Recipe Thread [Re: yoyo52]
Celandine Offline
Madame Flutterbye

Registered: 01/18/04
Posts: 19514
Loc: SopranoLand
PO-LEEEEZE Post a "HOW-TO" for how to prepare Fried Bananas (Plantains?)<br>I used to buy them from street-venders in NYCity wrapped in waxed paper.<br>You'd just peel down the waxed paper as you went, and eat the sticky contents<br>as if you were eating a large candy bar. <br><br>I came to miss, and utterly CRAVE the dumbed things, and have attempted to<br>prepare them a few times, with mostly miserable results.<br><br>Reading the above post, I think I may have been cooking them before they were<br>ripe enough, because they were very hard & starchy, more like a potatoe than<br>a banana... but when I tried my dark-rum & butter recipe with green finger-<br>bananas I had somewhat better results, ...umm... 'close but no Cuban cigar' <br><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
_________________________

____


Top
#320719 - 09/10/07 03:56 PM Re: The Self-Rising, All Food & Recipe Thread [Re: SparkCollector]
polymerase Offline


Registered: 04/19/02
Posts: 11640
OK, my first official formatted entry:<br><br>(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)<br>Jasper White's Pan Roasted Lobster<br><br>2 Live; (1 3/4 to 1 1/2 pound) hard shell lobster<br>2 tablespoon Peanut oil<br>2 Shallots; finely diced<br>¼ cup Wild Turkey or any decent Bourbon<br>2 tablespoon Dry white wine; ( a Pinot Grigio worth drinking with the lobster or something dry and snappy with no oak.)<br>6 tablespoon Unsalted butter; cut into small pieces and chilled<br>1 tablespoon Finely chopped fresh chervil<br>1 tablespoon Finely chopped fresh chives<br>Kosher or sea salt; to taste<br>Freshly ground pepper; to taste<br><br>One loaf French Bread. Forget the veggies, sides and salad this is wine and lobster.<br><br>Preheat the broiler to as hot as possible. Cheat by turning your oven to as high as possible then switch over to broil. Want that sucker hot.<br>Position the oven rack in the upper third of the oven. You may to shorten the cooking time slightly if the broiler rack is close to the heat. <br>Quarter the lobsters, removing the tomalley and the roe if present. (Buy girl lobsters if possible.) Crack the shells of the claws. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch (or bigger) saute pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. When the shells have all turned bright red, which should take no longer than 2* minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe into the pan. Place the pan in the oven. If using the broiler, cook 2** minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down.<br><br><br>Wild Turkey burning off. Hot handle!!!<br><br> Add the wine and let liquids in the pan reduce until the pan is almost dry. Turn the heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Return the pan to the heat and add the butter, chervil, and chives. Swirl or stir the butter into the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce*** over the lobster pieces and serve at once. <br><br>* 2 minutes seems too short but the lobster will be hit again. Just watch for that red tinge in the oil and make sure all shells have had a turn on the bottom to turn red.<br><br>** The broiler 2 minutes I sometimes extend if too much lobster or broiler isn't cranked. Trying to imitate a 600 degree restaurant broiler is tough at home.<br><br>*** This creamy sauce is what all the work was for. The bourbon, wine, chervil and chives makes for an amazing sauce. This is where a little French bread to make you plates shiny getting every drop is crucial.<br><br>So French bread, some snappy Pinot Grigio and do not eat delicately. The sauce and shell will be all over your wine glasses, your eyeglasses and your smiling face as you toast luciferase but especially Jasper White since this is his with with few modifications. He serves this daily at Jasper White's Summer Shack here in Boston now in four places. I only go to the original Cambridge restaurant which used to be "The Tiki Hut"<br><br>(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)<br><br><br><br><br><br><br>

Top
#320720 - 09/10/07 10:48 PM Re: The Self-Rising, All Food & Recipe Thread [Re: margadagio]
yoyo52 Offline
Nothing comes of nothing.

Registered: 05/25/01
Posts: 30520
Loc: PA, USA
I use brown rice, Marg. My father, who among other things ran a rice mill, would kill me.<br><br>&#63743; &#63743; &#63743; &#63743;
_________________________
MACTECH ubi dolor ibi digitus

Top
#320721 - 09/10/07 10:57 PM Re: The Self-Rising, All Food & Recipe Thread [Re: SparkCollector]
OSXaddict Offline


Registered: 05/22/01
Posts: 12402
Thanks for starting this! I'm cutting and pasting as we speak.<br><br>my beer blog<br>
_________________________
<br><br>my photos

Top
Page 4 of 24 < 1 2 3 4 5 6 ... 23 24 >
Go to page...
Previous Topic
View All Topics Index
Next Topic

Tweet

Preview

Moderator:  Acumowchek, MacGizmo, Moderator, neil, Reboot 
Print Topic
Switch to Threaded Mode
Publications, Articles and Industry Discussion
   »MacTech/MacNews Article Discussions
   »Apple World
Marketplace
   »Deals and Special Offers
      »Expired Offers
   »Trading Warehouse
Mac
   »Hardware
   »Software
   »Servers, Security, and Networking
   »Programming, Web Dev & Scripting
   »Windows and Virtualization
   »Cloud and Online Services
Mobile Technologies
   »iPhone Apps, AppStore, and iTunes
   »iPad, iPhone, iPod and Apple TV Hardware
Mods and Hacks
   »General Mods
      »Techniques
      »Miscellaneous
      »Mod Logs
   »Laptop Mods
      »Case Mods
      »Hardware Mods
      »Misc. Mods
   »Desktop Mods
      »Case Mods
      »Hardware Mods
      »Misc. Mods
   »Peripheral Mods
      »iPod Mods
      »Misc Mods
   »Software Hacks & Mods
General Discussion
   »Site Feedback & Issues
   »Stan's Lounge
   »Soapbox
Now Software Support
   »Announcements
   »Now X
      »FAQs
      »Discussion
   »Now Up-to-Date & Contact
      »Community Help
      »Tips and tricks
View profile
Send a PM
View homepage
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
View profile
Send a PM
View homepage
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
View profile
Send a PM
Add to your Watched Users
View posts
Board Rules · Mark all read
Contact Us · AppleCentral · Top

MacTech Only Search:
Community Search:

 
 
 

 
 
 
 
 
  • SPREAD THE WORD:
  • Slashdot
  • Digg
  • Del.icio.us
  • Reddit
  • Newsvine
  • Generate a short URL for this page:



AppleCentral. www.applecentral.com
Main office: 805-494-9797
Xplain's use of MacNews, AppleCentral and AppleExpo are not affiliated with Apple, Inc. MacTech is a registered trademark of Xplain Corporation. AppleCentral, MacNews, Xplain, "The journal of Apple technology", Apple Expo, Explain It, MacDev, MacDev-1, THINK Reference, NetProfessional, MacTech Central, MacTech Domains, MacForge, and the MacTutorMan are trademarks or service marks of Xplain Corp. Sprocket is a registered trademark of eSprocket Corp. Other trademarks and copyrights appearing in this printing or software remain the property of their respective holders.
All contents are Copyright 1984-2010 by Xplain Corporation. All rights reserved. Theme designed by Icreon.
Generated in 0.086 seconds in which 0.038 seconds were spent on a total of 14 queries. Zlib compression enabled.
Powered by UBB.threads™ PHP Forum Software 7.5.8