Rough & tuff, are ya?

This was a trick to get ya to click on to this post.Because it's about, ''whether'' any of you guys do any cooking?I know how, and like to cook. Now, ain't talking about ''grilling'', any
The reason for this topic, is today it's cold and wet over here North
Eastwardly.
And my Honey, ask me to make my famous Italian/Veg soup. She works. I
don't, I'm retarded. Some one has to work in the houseHold.Now, some of ya'll, might just be too rough and tough, to either have
ever learned, or will admit that ya know how.I didn't ever see my Father cook. he wood warm up stuff, wolf brand
chili, or fry balonie, to make a blonie/cheese SW. But, my father,
couldnt cook. Therefore, I didn't think men cooked. I always thought it
was a sissy thang, to see a man Cook stuff.I'm gonna quit right here, not share any other receipe that I cook up,
till, and/Or, others fess up, and tell of what they like to Cook.I wouldnt doubt that this will be a short thread, maybe not any longer
than it is, as you read me(!) (atleast, it's clean, grin)bjay aka willie

 

My specialty is fish (preferably halibut or snapper) with my awesome
Ponchartrain sauce.

 

since ya gotta eat, it should be as good as possible.
here are a couple for indoor kitchens, no grill

kwik and easy food #1
universal batter:
egg, flour 1/2 cup milk, 1/2 cup beer
drop in thinly pounded veal, flank steak or chicken parts even shrimp
then roll in dry flour or breadcrumbs (add finely crushed potato chips
for extra crispness)
deep fry in fresh vegetable oil, fresh is very important, old oil makes
things greasy. lard tastes even better, if you can handle it.
immediate texas/southern fried food nirvana

impress the ladies easy recipe#1

in an iron skillet, olive oil and large boned chicken breasts pounded
evenly
place over medium heat with a second heavy skillet pressing down on the
breasts, let brown, turning once, replacing the top weight skillet on
top of the chicken, remove from heat when 3/4 done and put the whole
thing into 400 degree oven to finish
after that does it's thing, remove the chicken, take the pan that held
the chicken and add several sliced cloves of garlic, several branches of
rosemary, juice a lemon, a touch more olive oil, some sherry vinegar and
some chicken stock. this sauce heats up quickly and is poured over the
chicken. you're done and will appear to be a hero.

as a side, fettucine alfredo
alfredo sauce is cream, butter and parmeson cheese melted together.
gruyere cheese is good to mix in too. takes 5 minutes if that, don't
overheat, wisk constantly for smoothness.

alfredo too much work? angel hair pasta/with minced garlic in olive oil.
cook the angel hair and almost brown the garlic in olive oil. dump the
garlic oil over the pasta. don't over cook the garlic.
less than 5 minutes.

hungry and lazy? forget the chicken.
add peas, mushrooms, and diced grilled chicken to the finished alfredo
sauce and serve that over the noodles. some bread and wine and you are
happening. total time 10 minutes, fettucine noodles take the longest.

whenever you have the bbq grill lit, always grill more chicken than you
need, it keeps well and can be added to many dishes later on.
is there a grill available and lit? how about rack of lamb with wild
rice or chateaubriand with souffle potatoes (hard to do but worth it),
dammit now i'm hungry...

of course, one thing about mc touring is trying the local eateries and
not having to fool with a kitchen whatsoever.

 

(BJayKana) wrote in 3133.bay.webtv.net:

don't taunt!!
share the recipe. (provided it's a vegetarian one... tomato-based and all)



Debbie Keith
2002 Daytona
"Buell rhymes with Stool"

 

Below, is a nice sounding recepe from Another Viewer. Man, I was
M-pressed with AV's response, to a ''cooking thread''
I've got a Son-N-law, ya'll all know em', Keith, because he bought the
20 Grand Harley, rememeber...anyway, he is an excellent cook His, wife,
our daughter, does the cleaning up...(the worst part, eh)Anyway, he is also a builder. I often remark, how many fellows can come
down off a 18 ft. Ladder, or build a set of cabinets, or weld something,
and slip in to the Mode of cooking, and prepare a fancy dinner, by
8:0clock.One of my other favorites ,is meat Loaf. I learned to cook it about 5
years ago, because I was mainly the only one that enjoys it. But, now,
she, has taken a
''likeing'' to it, and I have to make it fairly often. Only one reason,
keeps, me from cooking it too often, is the ''carb'' thang.
(know what I'm sayin'?) --bjay------another viewer's yum yum recepe--
---below---kwik and easy food #1
universal batter:
egg, flour 1/2 cup milk, 1/2 cup beer
drop in thinly pounded veal, flank steak or chicken parts even shrimp
then roll in dry flour or breadcrumbs (add finely crushed potato chips
for extra crispness)
deep fry in fresh vegetable oil, fresh is very important, old oil makes
things greasy. lard tastes even better, if you can handle it. immediate
texas/southern fried food nirvana
impress the ladies easy recipe#1
in an iron skillet, olive oil and large boned chicken breasts pounded
evenly
place over medium heat with a second heavy skillet pressing down on the
breasts, let brown, turning once, replacing the top weight skillet on
top of the chicken, remove from heat when 3/4 done and put the whole
thing into 400 degree oven to finish
after that does it's thing, remove the chicken, take the pan that held
the chicken and add several sliced cloves of garlic, several branches of
rosemary, juice a lemon, a touch more olive oil, some sherry vinegar and
some chicken stock. this sauce heats up quickly and is poured over the
chicken.   you're done and will appear to be a hero.
as a side, fettucine alfredo
alfredo sauce is cream, butter and parmeson cheese melted together.
gruyere cheese is good to mix in too. takes 5 minutes if that, don't
overheat, wisk constantly for smoothness.
alfredo too much work? angel hair pasta/with minced garlic in olive oil.
cook the angel hair and almost brown the garlic in olive oil. dump the
garlic oil over the pasta. don't over cook the garlic. less than 5
minutes.
hungry and lazy? forget the chicken.
add peas, mushrooms, and diced grilled chicken to the finished alfredo
sauce and serve that over the noodles. some bread and wine and you are
happening. total time 10 minutes, fettucine noodles take the longest.
whenever you have the bbq grill lit, always grill more chicken than you
need, it keeps well and can be added to many dishes later on. is there a
grill available and lit? how about rack of lamb with wild rice or
chateaubriand with souffle potatoes (hard to do but worth it), dammit
now i'm hungry...
of course, one thing about mc touring is trying the local eateries and
not having to fool with a kitchen whatsoever.

 

thenkyewveddymuch. one grandfather was a chef, an emigre from france
who studied under Escoffier and was the chef at the Biltmore in Santa
Barbara amongst other places, so it's been handed down.

he had so many simple tricks like "keep one of these three going under
the vent to draw in customers walking by : frying bacon, garlic in
butter, fresh baked bread". he lived in a community of french
immigrants in detroit in the 1920s along with a bunch of white russians
who fled the bolshevik revolution. we still have his old cookbooks in
french including L'Ecole Escoffier. when he passed on, the culinary
union of california presented my grandmother with a bible, still have it
in the carved wood presentation box.

like i said right off, ya gotta eat, so ya may as well make it good.
same thing holds for being on the road. after beating yourself up on a
ride, enjoy a good meal. that stale sandwich in the gas station aint
the ticket. old motels that have kitchens in the room were standards if
a given location was to be a couple of day stop. now in the age of
holidaze inn depress and red roof inns, time and efficiency take
priority for most travelers. a good clean older motel with kitchen
amenities can often be a much better find when holing up after camping
in the national forests. conversely, a couple of the worst restaurant
meals i've had have been while traveling. Don't stop to eat in
Clarendon, TX, there is nothing there worthwhile, trust me!

 

------------bjaykana-----
Below, is a nice sounding recepe from Another Viewer. Man, I was
------another viewer responds and adds----
thenkyewveddymuch. one grandfather was a chef, an emigre from france who
studied under Escoffier and was the chef at the Biltmore in Santa
Barbara amongst other places, so it's been handed down.he had so many simple tricks like "keep one of these three going under
the vent to draw in customers walking by : frying bacon, garlic in
butter, fresh baked bread". he lived in a community of french immigrants
in detroit in the 1920s along with a bunch of white russians who fled
the bolshevik revolution. we still have his old cookbooks in french
including L'Ecole Escoffier.when he passed on, the culinary union of california presented my
grandmother with a bible, still have it in the carved wood presentation
box.like i said right off, ya gotta eat, so ya may as well make it good.
same thing holds for being on the road. after beating yourself up on a
ride, enjoy a good meal. that stale sandwich in the gas station aint the
ticket. >
old motels that have kitchens in the room were standards if a given
location was to be a couple of day stop. now in the age of holidaze inn
depress and red roof inns, time and efficiency take priority for most
travelers. a good clean older motel with kitchen amenities can often be
a much better find when holing up after camping in the national forests.
conversely, >a couple of the worst restaurant meals i've had have been while
traveling. Don't stop to eat in Clarendon, TX, there is nothing there
worthwhile, trust me!
--
Iron Butt Assoc., WATR 4X, BL3 paparazzi, by jonathon swift

Well that's pretty good, about you inheriting the skills of cooking and
more.Basically, I am a ''country cook'' of sorts.
Like smotherd streak/onion.bell pepers.
Like ''salmon croketts'', ''country stews'',
''baked chickens''. ''pot roast'', in a crock pot. (note)a crock pot is
a wonderful invention. One can, salt, pepper, and use any other ''shake
on spices'', and put a small roast, or a whole chicken, in the crock
pot, no liquids, just in there dry.
let it cook 4 hours. hmmmmm. so good and tender. serve with mash
potatoes, grenn beans, what a healthy meal.Or cook ''red beans and rice'' in that ole crock pot,(cook about 3 hrs
on low) and by suppertime, make a pan of corn bread, george foreman some
pork chops,with country fried potatoes, sliced tomatoes, green onion
salad...& it's good ole country licking good.But tonight, I'm taking my grandson, to eat chinese food, buffet style.
He loves it.
I'm treating him, because he made A's & B's. Plus, gotta give him a wad
of money, that I spouted off about, IF HE made good grades...he called
my hand. It's just gonna be him and me...celebrating
--enjoyed your comments,AV, thanks.
--------bjay------

 

gotta luv that chinese buffet; tell him he done real good and reward him
well
..
my wife's from memphis, she's got the southern/country cooking down like
you're talking about. still complains that texas bbq isn't as good as
tn. pork bbq. i know not to argue.

 

uh, how do you deep fry a whiskey drink ?

 

Congrats to your grandson, Bjay,

My pork bbq is purty darn good but nothing beats venison done right.
Barbecued, or chicken fried and smothered with real cream gravy, can't be
beat, except maybe by a wild turkey that's spiced up and deep fried.

 

Inject it into a plucked turkey [1] and gently drop
into hot oil (350 degrees).

[1] Your choice of "turkeys" but I suggest not yourself. <g>

 

----sunny side says--below----My pork bbq is purty darn good but nothing beats venison done right.
Barbecued, or chicken fried and smothered with real cream gravy, can't
be beat, except maybe by a wild turkey that's spiced up and deep fried.
--
Sunny
-----------------------------------------------
''venison'', hummmmmuh. yummy.
what chew talking about gul?
....this thread is making me wanna cook some of this stuff, ya'll
talkin' bout--- BJay

'Ya'll take care'' --BJAY--

 

I *know* what you mean but I have to go to work, thinking about it.

Enjoy.