Pancake
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Posts posted by Pancake
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Thanks for the compliment, gh. It was a recipe that a friend and I, over time, concocted. It took a while until we found that "sweet spot" - but it was well worth it. As for the question you asked me via PM on IRC: I normally use the green part of the spring onion. I'm sure it's fine to use either or, but green packs a bit more flavour.
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Just remember not to be much of a stranger around here. Even though you and I didn't always see eye-to-eye doesn't meant that you weren't alright in my book. It's incredible that you're at 82 years of age and still kicking around people on Koach (in the most kindest of ways, possible). Take care and enjoy every day to its fullest. Life is too boring to not enjoy what you do.
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Definitely a Southern Maryland thing, but it's incredibly, and surprisingly good. It's really good more as a sandwich than eating it plain, to me.
Yeah, it is pretty good. Nothing better than a stuffed ham sandwich with some mayo and a dash of pepper.
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Ingredients:
1lb ground beef
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Ingredients
10 to 15 pound corned ham
1
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Ingredients
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Ingredients:
Shrimp Stock:
1pound of Medium Shrimp
2cups
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Ingredients:
3strips of thick-sliced bacon, diced.
2Tbsp. Minced fresh chives
2Tbsp. Minced fresh parsley
1Tbsp. Minced lemon zest
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Ingredients:
1 cup diced onion
2 Tbsp. Olive oil
4 cloves of minced garlic
2 tsp of chilli powder
2 cups of low-sodium beef broth
2 cup water
2 corn tortillas, chopped (6 inches?)
1 cup of halved grape tomatoes, divided
1½ cups of fresh corn kernels
2 cups of sliced button mushrooms (roughly 8 ounces)
2 Tbsp. Torn fresh cilantro
The Mini-Bacon Meatballs (one recipe's worth, 28 meatballs)
Salt,black pepper, and fresh lime juice to taste
Sour Cream.
Saut
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Ingredients:
2strips of bacon, diced.
¼cup diced onion
1clove of garlic, minced
½lb. Ground sirloin (or mix ¼lb of ground sirloin with 4oz ground turkey or chicken if you wish)
¼cup dry bread crumbs
2Tbsp. Minced fresh parsley
½tsp. Paprika
½tsp. Kosher salt
½tsp. Black peppercorns
1egg, beaten
Preheatoven to 400. Coat a broiler pan with nonstick spray. Cook bacon in askillet over medium-high heat until starting to crisp (don't let itcrisp all the way!) - about four minutes. Remove and set aside aplate covered with a paper towel. Pour off all but 1 Tbsp ofdrippings off of the skillet. Saute onions in the same skillet as thedrippings over medium heat until softened (3 minutes?). Add garlic toskillet and continue cooking for an extra minute.
Combinesirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika,salt, and pepper into a large bowl. Stir in the beaten egg. Form themixture into 1 inch meatballs and place on the prepared broiler pan.Bake meatballs until fully cooked (10 minutes).
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I use this in my albondigas soup all the time. If you want the recipe for the soup, I can put that up as well. But I know there's not a soul in the world that isn't vegetarian who doesn't like bacon. They're pretty good...
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Thanks. I suppose. I'm just too old to do much of anything as of today.
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Eh, you'll be fine. You're a stubborn old man, they always seem to heal up a little quicker than most people. Just take it easy, stay off of IRC [*cough*], and take a load off your shoulders.
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It's a nice sausage recipe, but not quite chorizo. It'll have a greasy element as such though.
I suppose you can always make sausage patties, used as you would breakfast food. Or you can use it to mix with minced beef meat to make a nice meatloaf as well. Sausage (any kind) has many properties that make it pretty handy for almost any kind of dish.
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Okay, everyone has their spin on how to make tuna fish sandwiches .. let alone tuna melts. So I'm going to go ahead and tell you how I make mine, and please feel free to leave your recipes here for yours as well. Heck, I'll try anything once...
Tuna Melt Sandwich(es)
Note: This is really only just enough for one (possibly two) sandwiches. I don't really prepare much for anyone but myself, so... adjust accordingly.
1 can of white albacore tuna (so much better than any kind of tuna out there)
2 Tbps of Mayonnaise (I normally use Miracle Whip Lite)
1 tps of Dill Relish (do NOT for ANY REASON WHATSOEVER use sweet relish - this is is a vital ingredient)
Some (to your own desire) chopped finely spring onions
1 tps of Dijon Mustard (any brand) - please do not use too much.
1 boiled egg (chopped)
1 dash of Paprika
Obviously, all you need to do with that... is mix it all up in a small bowl. Go ahead and try the tuna before adding in the sugar, just to see if you want it any sweeter. I'm a sucker for staying away from the sweet side of things.
Next, get your roll or bread ready. I prefer using potato bread hamburger buns - you only need one and it tastes remarkable. For cheese, I recommend a slice of Colby Jack and another slice of Munster cheese - layer properly over top the tuna that you have on your bread.
Toss it in the oven at 350F for about 5 minutes (please pre-heat while you're mixing, it makes things a tad faster). Take it out and .. well.. Enjoy.
// Notes: You can change the brand names all you want. However there are two things that cannot be changed: Solid White Albacore and the Dill Relish. Do NOT substitute sweet relish for dill relish. The dill relish is an important aspect of the recipe.
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Casa, please return my AK-47, .500 Mag with Silencer, and my M-16. You've had them in that locked down panel room for the past four years, since I came to visit.
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Many of these I already knew about, but some got a laugh out of me at least. Many of the phrases people use nowadays are just as unknown as the ones explained here. I know even in my lifetime, phrases have evolved - variants of what I used to (well, still do) use back in high school. I foresee I'm going to be one of those old men going around saying 'duder' and 'dudeski' ... could have been worse.
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For future references, you needn't to continue posting to check to see if it worked - you can always resort back to your previous posts to check. Also, for those changing signatures to images, be mindful that it does take some time for the cache to update (for some reason or another). So sometimes you won't see it for a little while.
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I need a new signature line.
Anyone have a suggestion?
"Anyone entrusted with power will abuse it if not also animated with the love of truth and virtue, no matter whether he be a prince of one of the people."
Guess whom I'm quoting without Google for a cookie.
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Root Beer Floats are significantly different. Straight milk just sounds... bad. To each their own, so they say. I'm an avid drinker of soda... I'm down with pretty much any variation of soda... Cream soda, Root Beer, Pepsi, Throwbacks (Mt.Dew/Pepsi/Dr.Pepper), yadda yadda....
Milk and soda doesn't bode too well. Root beer is a different 'type' of soda. It's made out of more organic ingredients, so that creamy (ice cream) substances would go well with it. Pepsi, I'm not too sure about that.
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Fovea needs a completely restructured AI - as it's been tainted by the onslaught of people attempting to 'talk' to 'it'.
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I'm David.
I would assume that's all you need to know. If you haven't seen me in #koachsworkshop either idling, ranting, or getting into minor spats .. then you haven't been hanging out there too long. But hey, welcome aboard either way.
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ORIGINALLY POSTED BY Warrior
If you want another variation of this same cake, but with a touch of chocolate to it - there's two similar recipes.
1 cup of Guinness Draught Beer
1/2 cup + 2 tbps of butter
1/2 cup of cocoa powder (I recommend using Hersey's baking chocolate, or Baker's chocolate powder)
2 cups of sugar (the finer, the better - you can always shift it if you want)
3/4 cup of sour cream
2 eggs
1 tsp of vanilla extract (if you don't want to spend an arm for pure extract, imitation is just fine)
2 cups of all-purpose flour
2 1/2 tsp of baking soda
Frosting Ingredients
8 ounces of cream cheese
1 1/4 cup of powdered sugar
1/2 cup of heavy cream (or double cream if you're in Europe)
Instructions
Preheat oven to 350
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I found Google Chrome has an issue with this forum have to click everything twice to get it to work - no issues with Firefox not yet tried it on IE
I haven't seen any issues with Google Chrome at all, thus far. I'm able to single-click buttons and some links (as it should require a double click for links, afaik). IE9 (Beta) works just fine with IP Board. It's not really that foreign/fresh of software, just takes some time getting used to.
Shrimp Risotta
in Main Dishes
Posted
Like I told gh on IRC: if you're going to make enough for leftovers - only make enough to last for a day or two at most. This dish doesn't carry too long in the fridge. The longest I've had it in there and still ate it (based on its smell and texture) was about three days after creation date. It may last longer depending on your refrigerator. Make sure any leftovers are in sealed containers or wrapped up in Saran wrap or aluminium foil. For this particular recipe, I would recommend you separate the chive gremolata and the risotto into different containers and then top the risotto with the gremolata after warming.