The Pub

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Robspierre
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Location: Cascadia

The Pub

Postby Robspierre » 29 Jul 2010 15:45

Ok, with all the talk of food, sushi, indian recipes, etc. I feel it is time for us to have a food and beverage thread. Post recipes, pictures, reviews, or just talk about good food and drink.

Rob

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Robspierre
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Location: Cascadia

Re: The Pub

Postby Robspierre » 29 Jul 2010 15:46

I'll kick it off with some posts from other forums I'm on.

For tonight I decided to do a pork loin.  I rubbed it with a special blend (Mrs Dash, Montreal Steak) and slow roasted it in the crockpot in some 100% orange juice.

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About four hours later the meat thermometer indicated all was done and the slicing began:

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After I had sliced the loin, I placed the meat back in the liquid in the crock pot for thirty minutes:

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To be continued......

Rob

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Robspierre
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Re: The Pub

Postby Robspierre » 29 Jul 2010 15:47

Continued....

Next the sauce was added. I used a blend of Stubb's Spicy and a sauce of my own making:

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Finally the pork is blended:

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Come dinner time, the pork will be heated and served on crusty rolls with red potato salad, roasted corn, and lots of wine.

Rob

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Robspierre
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Re: The Pub

Postby Robspierre » 29 Jul 2010 15:48

Had a bunch of leftovers lying around, elk burger, mashed taters, onions, mushrooms, and bell peppers.

In a skillet add some butter and saute the mushrooms, onion, and bell pepper. Add burger and cook until no pink shows. Season with sea salt, pepper, Mrs. Dash, and red curry powder. When meat shows no pink add beef broth and bring to a simmer. Let simmer until meat is fully cooked. Add a couple of teaspoons of toasted oats if a thickener is needed. Heat up mash and spoon into bowl topping with meat and broth.

Rob

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Robspierre
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Re: The Pub

Postby Robspierre » 29 Jul 2010 15:49

Eggs
Milk
Bread
Amaretto or Irish Cream (Leaded or unleaded)
Pancake batter
Cinnamon


In a bowl mix egg, milk, flavoring and cinnamon. Dip bread and cover completely. Then coat the bread in pancake batter that has been thinned. Cook thoroughly and serve with plenty of butter and syrup.

Rob

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Robspierre
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Re: The Pub

Postby Robspierre » 29 Jul 2010 15:49

Calbacitas

3 or 4 small zucchinis (cut into 1/2 inch slices (rounds)
1 medium union
1 can unsalted corn (drained)
green chili to taste (1/2 jar is what I use)
Chili dip spices...
Grated cheese (your choice)

In a a skillet;
Saute zucchini,spices and onion in olive oil.
Add drained corn and heat.
Add green chili and heat.
Spread cheese over the top and cover so it will melt...
serve and enjoy!

Makes a good filler for vegetarian enchiladas too.


Rob

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Robspierre
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Re: The Pub

Postby Robspierre » 29 Jul 2010 15:51

Grilled Pineapple

Take one fresh pineapple and remove skin.
Cut into cubes
Add spiced rum to taste, stir and let sit.
Stab pineapple with skewers
Lightly sprinkle Mrs Dash Southwest Chipotle seasoning on all sides.

Spray gril and slap skewers down turning until heated through and slightly charred.

Devour.

Rob

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Robspierre
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Re: The Pub

Postby Robspierre » 29 Jul 2010 15:52

Here is rarebit recipe variation I like:

1-2 eggs
splash milk
spoon of whipped cream cheese
spoon of roasted green chili
two bacon slices chopped
green onions diced fine
butter
two slices of sharp cheddar or pepperjack cheese
two slices of sourdough bread or one piece of naan

In a bowl add egg, milk, cream cheese, bacon, green chili, and green onions. Mix thoroughly. In a skillet melt butter and add egg mixture. Cook until done, stirring to prevent burning. The cream cheese will melt so stir to mix ingredients.

Toast bread and place cheese on top. Melt under broiler while cooking egg mixture. Remove and spread egg mixture on top and serve.

If you use naan, heat on tortilla griddle to "crisp" slightly, then add cheese to melt before spreading egg mixture on top.

Enjoy with tea, juice, or a nice pint.

Rob

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Robspierre
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Re: The Pub

Postby Robspierre » 29 Jul 2010 15:57

White Boy Enchilada Sauce

Cream of Mushroom Soup
Sour Cream
Green Chili's (the hotter the better)
Pepper

Mix all ingredients and add pepper to taste.

Can be mixed cold and stored away for use later. Also makes an excellent "gravy" on chicken fried steak.

Rob

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Spicelon
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Re: The Pub

Postby Spicelon » 29 Jul 2010 17:06

Cheap 2 megapixel phone pics, but here's a different take on a "recipe" that was carried out this spring.

The main rig. Left to right is mash tun, boil kettle and hot liquor tank.
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Doughing in the grains, about 40 lbs.
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Full boil kettle.
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Fermenters.
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Beer wisdom.
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Brewery apparatus.
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The taps.
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Beer science.
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Yeasty beasties.
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Cleaning out the hops from the kettle.
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Poop is funny.
MetaCugel8262 is not.

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A Thing of Eternity
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Joined: 08 Apr 2008 15:35
Location: Calgary Alberta

Re: The Pub

Postby A Thing of Eternity » 29 Jul 2010 17:17

I'm so jealous, I'm brewing in my kitchen and fermenting and such in my spare bedroom closet. Still get about 20 gallons aging at a time though, not bad. I do mostly mead though, just learning beer right now.

And hey, this here is a recipe thread, so how's about sharing some recipes for beer! Mine suck.
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