• Please read the Announcement concerning missing posts from 10/8/25-10/15/25.
  • This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

What did you have for dinner? -Part dois

Running a test on a smoked cornish hen recipe, basically a secret to low and slow smoked hen, that has crispy skin.
I did it. :pimpdaddy:
These were smoked over oak wine barrel stoppers which I get from a local NY winery.
e708175d.jpg


After devouring most of these on the spot, reserved the left over meat for a sammich.
43587258.jpg

Picked cornish hen, chopped jalepeno, provolone, and a dash of habenero BBQ sauce, on a toasted onion roll....
 
How much do you weigh Rev? If you're light enough I'll have to kidnap you so you can make that sammich for me.
 
Wake said:
How much do you weigh Rev? If you're light enough I'll have to kidnap you so you can make that sammich for me.
Click to expand...



195lbs, 6ft 1"


The sammich was pretty damn good, it's a keeper, When I make it for larger gatherings, I'd go with roaster chickens from bell and evans or murrays.
 
ReverendHellh0und said:
195lbs, 6ft 1"


The sammich was pretty damn good, it's a keeper, When I make it for larger gatherings, I'd go with roaster chickens from bell and evans or murrays.
Click to expand...

Hm. 20 lbs too heavy. I'll have to bring more rope.

Anyways, perhaps you, maybe.... have a recipe for said sammich?
 
Wake said:
Hm. 20 lbs too heavy. I'll have to bring more rope.

Anyways, perhaps you, maybe.... have a recipe for said sammich?
Click to expand...



Onion roll, one that sliced can fit in the toaster.

Smoked chicken, (cook yard bird over oak or favorite wood, indirect at 250 until 165 degrees), shredded, (use refrigerated leftovers so the cheese has time to melt before it starts cooking the chicken too much)

Sharp provolone

half a jalepeno, seeds and pith removed, chopped fine.



Take a skillet, cast iron, heat it up, throw it all together cept the rolls, cook it and mix it until the cheese is melted, put on toasted onion roll, add thin slice of vidalia onion, and a smidge of big bob gibson's habenero bbq sauce... Just a little though....



The sharp provolone, and jalepeno's are KEY.
 
Whole wheat spaghetti with a home-made sauce:

Halved grape tomatoes sauted in a drizzle of lemon-flavored olive oil...pesto seasoning...garlic salt...Mrs Dash Hot Pepper Mix...frozen spinach...one package of foil-packed tuna...parmesan cheese. Yum!! And very, dare I say, Christmassy. Ha!

I bought a Fasta Pasta microwave dish (with its own strainer) a few years ago. Love it. Pasta's quick and easy -- you can drain it and then add sauce right in the container. Loverly.

fasta pasta.webp
 
Last edited:
A garlic lovers Spaghetti Aglio e Olio.

1 pound of spaghetti
several cloves sliced about 1/16 of a inch
3-4 cloves of garlic minced
1 tablespoon of jarred minced garlic(it adds a another element of garlic flavor.
2 tablespoons of finely chopped parsley
1-2 teaspoon of crushed red pepper flakes.
Parmesan(if you do not have freshly grated use the Kraft, it melts like real cheese.)
2-4 tablespoons of olive oil

Put some water and a tablespoon or two of salt into a large pot and bring to a boil. Heat olive oil in a skillet. Fry the garlic slices in a skillet until brown. Remove the garlic slices from the skillet and place fried garlic slices on paper towel.The fried garlic slices should be like chips,but they will soften when added later to the spaghetti. Add spaghetti to the boiling water. While the spaghetti is cooking Sauté the pepper flakes and minced fresh and jarred garlic until garlic is brown. Add a cup or two of pasta water and simmer until spaghetti is done.When the spaghetti is done add to skillet.Add the fried garlic slices and parsley and toss everything together.Serve spaghetti with Parmesan and some of the left over liquid from the skillet.
 
MaggieD said:
Whole wheat spaghetti with a home-made sauce:
Click to expand...
I have tried and tried and tried whole wheat pasta, for health reasons, and I just cannot do it. Which is strange, because I'm all about whole wheat just-about-anything, especially whole wheat bread. I do make my own pasta sauce, though. Very good.

Anyway, tonight's dinner...

- Meat Loaf
- Oven-Roasted Potatoes
- Marinated Cucumbers
- Sourdough Bread

I put green olives in the meat loaf for the first time ever, and they gave it a nice Italian flavor.
 
Vegetable oil (I use plenty), 1 onion, 1 carrot, 1-2 tomato, garlic, curry powder, 2 liters of chopped greens (kale, spinach leaves, other edible leaves) (dry volume), 1 package dried tofu, salt (I use plenty), ~1/4 cup of wheat (aka baking) flour in ~1/4 cup of water and ~2 liters of water.

Fry thin sliced onions and thin sliced carrots (same time) until they caramelize (they take the same time, ~5 minutes). Add tomatoes, garlic and curry powder and cover (while frying and stirring) for ~5 minutes. Add the ~2 liters of greens and a little water; cover and stir every couple minutes for ~15 minutes. When greens are reduced in volume, add package of tofu (900g) and begin to slowly add water. Adding water every couple minutes (so as not to lose temp and cause the oil to coagulate), bring the 2 liter pot to nearly full and boiling. Add salt. Add flour paste and stir constantly for 2 minutes while the stew thickens.

I need a starch/carb to go with it, but I've got a nice greens and tofu curry ready. I'll use potatoes, ugali, rice or bread (chapati or industrial) for the starch/carb.

Supper for under a dollar (granted, location). Cooked on a kerosene stove by lantern-light.
 
Last edited:
I have been too fortunate. While typing/reading instead of eating, a friend brought some (additional) supper for me... cassava and arrow-root. My starch is taken care of in spectacular fashion. Now I shall feast.
 
jamesrage said:
A garlic lovers Spaghetti Aglio e Olio.

1 pound of spaghetti
several cloves sliced about 1/16 of a inch
3-4 cloves of garlic minced
1 tablespoon of jarred minced garlic(it adds a another element of garlic flavor.
2 tablespoons of finely chopped parsley
1-2 teaspoon of crushed red pepper flakes.
Parmesan(if you do not have freshly grated use the Kraft, it melts like real cheese.)
2-4 tablespoons of olive oil

Put some water and a tablespoon or two of salt into a large pot and bring to a boil. Heat olive oil in a skillet. Fry the garlic slices in a skillet until brown. Remove the garlic slices from the skillet and place fried garlic slices on paper towel.The fried garlic slices should be like chips,but they will soften when added later to the spaghetti. Add spaghetti to the boiling water. While the spaghetti is cooking Sauté the pepper flakes and minced fresh and jarred garlic until garlic is brown. Add a cup or two of pasta water and simmer until spaghetti is done.When the spaghetti is done add to skillet.Add the fried garlic slices and parsley and toss everything together.Serve spaghetti with Parmesan and some of the left over liquid from the skillet.
Click to expand...


You burned your garlic? don't you find the brown garlic bitter?


I only lightly sautee the garlic until just fragrant slightly translucent. Much better, also I can't see the jarred garlic. :prof:
 
This thread makes me hungry, lol. Last night we grilled some eggplants.
 
ReverendHellh0und said:
You burned your garlic? don't you find the brown garlic bitter?


I only lightly sautee the garlic until just fragrant slightly translucent. Much better, also I can't see the jarred garlic. :prof:
Click to expand...

Its not burned.Its browned like this.

Untitled.webp
 
Jamesrage gave me a hankerin.


8953d8c6.jpg


Saute

c699ad44.jpg



Toss

7f0f3da7.jpg



Finish

5243663d.jpg


Spagetti aglio e olio..... Done.
 
Last edited:
Ground Turkey tacos for me tonight!
 
jamesrage said:
A garlic lovers Spaghetti Aglio e Olio.

1 pound of spaghetti
several cloves sliced about 1/16 of a inch
3-4 cloves of garlic minced
1 tablespoon of jarred minced garlic(it adds a another element of garlic flavor.
2 tablespoons of finely chopped parsley
1-2 teaspoon of crushed red pepper flakes.
Parmesan(if you do not have freshly grated use the Kraft, it melts like real cheese.)
2-4 tablespoons of olive oil

Put some water and a tablespoon or two of salt into a large pot and bring to a boil. Heat olive oil in a skillet. Fry the garlic slices in a skillet until brown. Remove the garlic slices from the skillet and place fried garlic slices on paper towel.The fried garlic slices should be like chips,but they will soften when added later to the spaghetti. Add spaghetti to the boiling water. While the spaghetti is cooking Sauté the pepper flakes and minced fresh and jarred garlic until garlic is brown. Add a cup or two of pasta water and simmer until spaghetti is done.When the spaghetti is done add to skillet.Add the fried garlic slices and parsley and toss everything together.Serve spaghetti with Parmesan and some of the left over liquid from the skillet.
Click to expand...

i make something very much like this, but i never brown the garlic.
 
Idly watching a cookery show while online ... Home - Hairy Bikers ...Dave,(the one with glasses) is testing a batter mix, and casually says to no=one in particular, "Look at how it's sticking to the back of that spoon, like oil on a penguin!" racked me up
 
You must log in or register to reply here.
Back
Top Bottom