misfish

Pretty touchy subject these days. For me,I want my wits about me. So I would say during,coffee. When we are back safe and sound.let, er fly.IMO

Please,do not insult the salt beef.LOL They are close,but the salt beef is much superior. And no,we dont pig out.LOL Dinner for two. Half a chicken and veggies and a bit of salt beef.Oh and gravy

J ,There are times when Im thankful they are infront of me. Control. Nice perchies.

Yes please Garry. One for the wall, would be AWESOME. As for the butt seat,glad to hear yer on top of that.LOL

Ok heres an honest answer to ya Glenn. The salt beef is a treat,like candy. It,s bad for ya,but it tastes so good. Why we boil the veggies in the broth,flavor. The salt is pretty mush light by the time you put them in. There was a time the broth could not be salty enough,memart still adds salt to his veggies.LOL The chicken adds balance to the meal. The gravy is a bit much as well,but it is so good. The dressing you will notice I said seisme and caraway with nuts. Very healthy. During the week, me and the mrs,s eat healthy,at times we like to splurge,but trust me,there is no going back to a generously proportioned for this guy. Lean and trim and healthy. We do moderate our intake.

Thanks Rich.

Do yer home work. Chicken is protien. The rest is calories. I,ll work it off Monday night. Maybe you would like to come on up and chuck some wieghts with me?? Maybe I need to show ya a pic from back then and now for ya.

Did you hook Joey and Paul?

Hey Shane. Tiz good eats no dought for sure. I was going to do a peas pudd,n ,next time. Thanks all. I hope to try and do this once a week for the next two months. It,s a project Im working on. Just looking for feed back. The best feed back will be if you cook what I made and try it. If you would like to add something to the recipe,please feel free. Let me know what you did to make it your own. Thanks

Hey there fella, hows it going? No need to ask, as I can see. What,s with the condition of that seat there. NO RESPECT,NO RESPECT.LOL That last pic just got put on my screen saver. SWEET YUMA BUCK Nice to hear from you Garry. Safe drive home bud to you and buck.

Steve what quota? I have never had an issue. BTW,How ya been bud?

Thats one thing I was never fond of.

Wrong thread yank BTW it,s to late too,,,,,,,,,,,,,,,,,,,

Oh ,so you want to see me in an apron too eh? LOL You live by the fast track I know that. You just may get a glimps first before Joe.LOL

Hey Joe.is there a Nascar race track close by?

Like I said before, I love to cook and I figured I would start to share. Some here will know this meal, as they are from the east coast and know what this taste is all about. For me ,it just keeps me intouch with my family heritage and brings back so many memories. Ok lets begin,,,,,,,,,,,,,,, First you need a good ol bucket of salt meat, Then you cut and chop up all yer veggies. Taters and turnip and carrots and some greens. Cabbage for us. In a large pot you get the water boiling and add in as much beef as you want. Remember,this is a salt brine cure so the more you add,the saltier it will be. If it,s too salty to the taste,you can add more water,or just drain some out and add. While the meat boils for about 3 hours,lets start on my secret sauce. Well it wont be so secret now.LOL In a small pot you melt 1/3 pound of butter,add in 1/2 a larger finely chopped white onion,with a good helpping of the best savory money can buy. Allow the butter to melt and stir in the savory and onion. Cook til the onion is close to tender. Turn off and start the next step. The roasting chicken. Since this bird had a large cavity,I was able to make a small stuffing for it. I went with a sesime/carway bread and added in some chopped cashews. I also stired in some of the savory/onion butter melt. Once I had the bird stuffed I basted it with the butter. It,s now ready for the oven. 50 minutes at 375 covered,basting half way,then 30 minutes uncovered,basted once aswell. Now back to the boiling. Once the meat is tender and can be pulled apart with a fork,it,s time to let it rest and add the veggies to the water. Timing is everything here. First you start with the turnip. Let it boil for 15-20 minutes. The in goes the carrots. Same, 15 minutes,then add in the taters. Allow to boil for 20 minutes then add in the last of the veggies,the cabbage. Quartering works best. Look they are happy happy. When all the veggies are close to being cooked,just add back the beef to warm it up. Ok now back to the roasted bird. Yep it,s done, and look at this nice split. Oh the dressing. Now for the gravy. Simple really. The left over basting,I add a cup of the boiled stock and add some robinhood gravy flour. Wisk til a nice smooth blend. After all this, you have VOILA Dinner for two.Well it was for 4,but the oldest came over to collect his feed before we sat down. These boys can smell this stuff 3600 miles away.LOL Hope you enjoyed. Brian

Darn that southern white ash anyway.LOL Cool vids bud. Lots o fish,just aint hungry.

Steve, I remember when they came into the marina years back. It was nuts and a slaughter.

Heres a few pics of this huge fish. Turns out,he will be having it skin mounted. I would do the same. When I told him about the responses,his chest seem to grow 10 times.LOL

Yep listen to all of them. Not the whole song cause DAWG cant pickem.LOL Morning all. Hey Dawg,you pray for all this white ash as you call it? What a mess out there again,but atleast the temps have risin.

Well yer still kick,n I see.And what moves ya have. LOL I,ll leave ya with a good laugh Dawg.First time I seen this one.Then again,I aint as OLD as you. http://ca.youtube.com/watch?v=TYctbbWWzzo&...feature=related Night friend

Glenn may you never walk alone

Night Paul TC my friend

Hey Glenn go and give ol YELLER A HUG http://ca.youtube.com/watch?v=2fg5mIrI8CY&...feature=related

Hey Glenn. Been a great night to spend trading up,but this fool in love ,has to go.She said so.She,s meaner then ol yeller.