Covert Conservatives

tattulip wrote:Any egg recipes with onions, maple syrup and olives?

Chop the onions and the olives and use them as an omelet filling!

Ignore the maple syrup.

I had my eggs today with a finely sliced, seeded, right-of-the-bush cayenne pepper this AM.

YUM!

Hey IALU! Stop researching, step up to the stove, and make 'dem eggs, Cher!

With as much care as you are taking, you must be courtin' someone!

jimbob wrote:If you can get them.....fresh farm eggs(brown) are more flavorful.
IMHO

The best are from bantams, even though you have to use more because of their size.

iamlookingup wrote:

FD wrote:Crack eggs into a bowl, discarding shells elsewhere ...

I hate to think what you imagine my IQ to be.

I added that afterwards to fend off all the smart alecks that are hovering over us at this very moment....I thought about adding "unless you desire crunchy eggs."

Crack eggs into a bowl, discarding shells elsewhere Add a splash of milk (1 tbs/egg) Add a good sprinkle of seasoned salt, or salt and a very small pinch of cayenne Optional and very desirable: a couple of shakes (6-8 drops) of Tabasco (The brand is important here! You will not note the hotness, but...

I also had a second revelation about my North Carolina Vinegar Barbecue Sauce! This is also applied to the pulled, slow cooked pork shoulder on the plate or sandwich: North Carolina Style Barbecue Sauce. 1/4 Cup Red Pepper flakes 2 Cups Apple Cider Vinegar 2 Tbs. Brown Sugar Combine ingredients. All...

Sounds really good. Do you apply this frequently during the time on the grille? Or, does this go on close to the end of cooking? Whoops! This is not for applying during cooking! This is for use on the finished product - on the plate or on the sandwich. I'll edit my post to that effect. Thanks for t...

This is a traditional style sauce unlike most others you have had. Being from Virginia, it is apple, not tomato based. It is very different from the bottled stuff! It is vinegary and not "hot". Note: This is not for basting. Apply to the meat on the plate or on the sandwich! It is not as fruity as y...

Add 1/2 can of cream of celery soup to your pot (1 gallon or so) of red beans. A whole can will make it too salty.

iamlookingup wrote:

Even people who hate wasabi like this. This was served with fried calimari,

But what if you don't like squid?

Turn in your Italian card. You're busted!

You are now a WASP, so get blonde.

Went to a trendy N'Awlins restaurant and encountered a great sauce for dipping fried seafood (like calimari): Mix wasabi with plain yogurt with a little powdered dried mint. Adjust ratios to your taste, going very easy on the mint. Allow mint to saturate before serving. Dip lightly. Even people who ...

Works good with a smoker. The all purpose "Super smoker sauce" on the Brinkmann website or the Jamaican Chicken Sauce are good. You can smoke them whole with the Super smoker sauce, but you really need to cut them up for the Jamaican Chicken sauce in order to marinate them properly. Otherwise, par b...

2 lbs. ground meat (Bison, Antelope, and Venison are acceptable substitutes. No Bird meat, turkey, chicken, etc.) How about rodent, lagomorph, or reptile? 6 links smoked Hungarian Bratwurst (find a good German, hungarian butcher locally ) Here? You gotta be kidding? With summer here I won't be able...

Groundhog meat is excellent! When Nixon's price controls drove the cost of all meats out of my reach I enjoyed lots of it. Firmer than rabbit, more tender than squirrel, and with a very mild and pleasant flavor (sage?). They are very clean and are finicky eaters which results in an excellent meat. M...

I just had the most extraordinarily good Jambalaya. The maker had sliced up boudin sausage, and browned it in the pan before adding the rice.

If you can get boudin, even frozen, it is worth the trouble if you want to make a parade stopping Jambalaya.

This is a work of genius!

Jambalaya! Could you post a recipe in the recipe forum for Jambalaya? CAJUN JAMBALAYA Read recipe and notes completely before beginning . 1 lb small shrimp, peeled 3 frying pieces of chicken 1/4 cup flour 2 medium onions 1 tsp finely chopped garlic 1 tsp salt 1/2 to 1 tsp Tabasco or Louisiana Hot S...

We used to always eat Carrot Salad. 2 boxes of orange jello 1 box lemon jello 3 carrots grated 1 can crushed pineapple, juice and all. Make jello according to directions and when it is partially set, add the carrots and fruit. It is really pretty refreshing and good. That is mandatory Iowa cuisine....

The turkey is only an excuse to eat cranberry sauce.

Scrapple from lean pork?

Our recipe was:

- Kill pig
- remove all edible portions
- boil the rest for several days
- remove hard things and skin
- press the rest into a loaf
- slice thin and fry to a golden brown
-serve with syrup.