SirCranksalot Posted August 10, 2015 Report Share Posted August 10, 2015 (edited) sprouts are good---only 1 thing wrong with that meal---you need a good beer!! http://www.beeradvocate.com/beer/profile/447/7484/ http://www.beeradvocate.com/search/?q=creemore&qt=beer&retired=N Edited August 10, 2015 by SirCranksaLot Link to comment Share on other sites More sharing options...
Gerritt Posted August 10, 2015 Report Share Posted August 10, 2015 The beer was for show..... It's not open! Lol..... Can't have the beer right now, It stays in the fridge as a reminder. God a beer would have been better then a carton of lemonade though! G Link to comment Share on other sites More sharing options...
mr blizzard Posted August 10, 2015 Report Share Posted August 10, 2015 closer is cheaper freight kills up here trust me Link to comment Share on other sites More sharing options...
mr blizzard Posted August 10, 2015 Report Share Posted August 10, 2015 they r not going to carry it up here at our 2 grocery stores. co op and independent Link to comment Share on other sites More sharing options...
mr blizzard Posted August 10, 2015 Report Share Posted August 10, 2015 Doug there r members in bc and alta helluva lot cheaper to hopefully find a member closer to home to send some stuff up here, Barrie to Thunder Bay is the just of Yellowknife to Edmonton, u only have to do the drive once to know Link to comment Share on other sites More sharing options...
akaShag Posted August 10, 2015 Report Share Posted August 10, 2015 back to mr b, yes I am quite aware of the distances. But postage is not THAT much more for a package from Ontario than it would be for one from Alberta. I mail fairly heavy packages quite frequently and the difference might be ten bucks. Of course, your case of relish that cost twenty-five bucks will be fifty bucks or better by the time it hits YK.......... Do you know any member of the military up there? There are flights to and from Edmonton with some regularity and they might be able to help you out. (If Edmonton has the relish you want...........) Doug Link to comment Share on other sites More sharing options...
BillM Posted August 10, 2015 Report Share Posted August 10, 2015 (edited) Lol Nah man, grilled brussel sprouts are awesome! They rock. I usually brown some garlic in a bunch of butter, then saute them in that. Holy geez, talk about mouth watering. I'm doing chicken parm tonight, anyone have a kicka$$ recipe? Edited August 10, 2015 by BillM Link to comment Share on other sites More sharing options...
mr blizzard Posted August 10, 2015 Report Share Posted August 10, 2015 Love it Link to comment Share on other sites More sharing options...
Headhunter Posted August 10, 2015 Report Share Posted August 10, 2015 To Bill, Pound boneless chicken boobs flat with a meat tenderizer. Be sure to put the chicken in plastic wrap when pounding. Be sure that the chicken is pounded evenly, so there are no spots thicker than other areas. Sprinkle garlic powder, onion powder salt and pepper onto the flattened chicken and let them sit in the fridge for a few hours. Batter the chicken with flour, then egg wash (with water added to thin it out) then your favorite crumbs... panko works really well. Fry that chicken like you would fish. till golden brown. Once golden brown, just add your favorite tomato sauce then shredded cheese (again your choice) and pop it into the oven on broil. Enjoy.... HH Link to comment Share on other sites More sharing options...
Spiel Posted August 10, 2015 Report Share Posted August 10, 2015 Last nights simple and quick dinner. The last of the "Faux Farm" fresh eggs, much to my surprise they were double yolkers. The last of the smoked pork chops and of course beans (in hindsight I should have had some fresh slice tomatoes as well)..... Tonight, bacon wrapped tenderloin. Link to comment Share on other sites More sharing options...
mr blizzard Posted August 10, 2015 Report Share Posted August 10, 2015 Spiel I would have one of your so called simple dinners 7 days a week Have to try those chops Link to comment Share on other sites More sharing options...
mr blizzard Posted August 10, 2015 Report Share Posted August 10, 2015 TO Brian and company I have something that cannot replaced your beef bacon wrapped pigskin which will be a keeper BUT I have something that JUST TEMPORARILY might be added as a treat Link to comment Share on other sites More sharing options...
Headhunter Posted August 10, 2015 Report Share Posted August 10, 2015 I like your choice of veggies Chris! LMAO HH Link to comment Share on other sites More sharing options...
BillM Posted August 10, 2015 Report Share Posted August 10, 2015 To Bill, Pound boneless chicken boobs flat with a meat tenderizer. Be sure to put the chicken in plastic wrap when pounding. Be sure that the chicken is pounded evenly, so there are no spots thicker than other areas. Sprinkle garlic powder, onion powder salt and pepper onto the flattened chicken and let them sit in the fridge for a few hours. Batter the chicken with flour, then egg wash (with water added to thin it out) then your favorite crumbs... panko works really well. Fry that chicken like you would fish. till golden brown. Once golden brown, just add your favorite tomato sauce then shredded cheese (again your choice) and pop it into the oven on broil. Enjoy.... HH Thank you sir! Link to comment Share on other sites More sharing options...
misfish Posted August 10, 2015 Report Share Posted August 10, 2015 I'm doing chicken parm tonight, anyone have a kicka$$ recipe? Im confussed, your italian, you cant cook? Oh wait, mamas boy.LOL Bill, for a small donation of gold, I can teach you. Great reply Joe. Tomatoe sauce, parma cheese and a thin sliced roasted red peppers. You can use yellow as well. They taste awesome and add great flavor. So back to Bill, small gold bag? LOL Link to comment Share on other sites More sharing options...
Spiel Posted August 10, 2015 Report Share Posted August 10, 2015 Okay, while I didn't exactly create it, it is a bacon wrapped something. Started with veggies for the grill and a near 2" thick bacon wrapped beef tenderloin.Everything grilled with the exception of the garden tomato which was drizzled in a balsamic/olive oil with a bit of fresh cracked black pepper and sea salt. Grilled zucchini, grilled sweet potato and grilled green pepper and one very rare hunk of bacon wrapped beef. Did you notice the veggies HH. Link to comment Share on other sites More sharing options...
BillM Posted August 10, 2015 Report Share Posted August 10, 2015 Brian, mommas boy until the end! lol! Link to comment Share on other sites More sharing options...
smitty55 Posted August 12, 2015 Report Share Posted August 12, 2015 Ok olive lovers, you have to try these. Buy bulk. It takes time but all are amazing!Got this recipe on a moose hunt where the tradition is everyone brings a unique food for all to taste So I manged to find some bulk olives at a wholesaler, but in a plastic 4l container. Hopefully these will work well enough. Price was right at $18 I'm not too sure about the plastic reacting with the oil, so I'm actually thinking of splitting them up into 4 1 liter mason jars so I can try different recipes and use glass instead. Does anyone have any other ideas on different spices etc. I could add as well? Maybe onions.Tks Cheers It all started with that. I checked out all sorts of other recipes online and that gave me lots of ideas. So I made up five different batches in quart mason jars. Three of them I just made up myself, one I found on line I added to a bit, and my first one was Ricks #3 recipe with a bit extra olive oil added. The kitchen smelled great that afternoon as for 4 of the batches I was toasting seeds in a SS pan and then adding oil and spices to simmer for two minutes and then got poured into the jars hot. I used different combos of peppercorns, coriander seeds, mustard seed, fennel seed, allspice berries, juniper berries and celery seed. Lots of garlic and heat mixed in and different herbs. Even citrus in two of them. I think I'm most intrigued with #4. Toasted celery seeds, 20 sliced wild garlic, hot chili powder, smoked paprika, cajun spice, cumin, chipolte powder, tarragon leaves and orange peel slices. Everything simmered in hot oil for 3 minutes and then added to the olives. So here's my quandary, and I'm blaming it all on Rick lol. He's the one who said to wait for two whole months before eating. It's now been a full month. Two weeks in a cabinet in the basement, and now two weeks in the fridge. They get turned everyday. But I'm not sure how long I can wait lol. I'm so tempted. Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 12, 2015 Author Report Share Posted August 12, 2015 (edited) Nope. Give er a try boy!!! A month will do! Edited August 12, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 12, 2015 Author Report Share Posted August 12, 2015 Hahaha now your screwed! I feel like a crack dealer??? Youll be adding olives to everything, or you know, eating bowls full of olives ??? Link to comment Share on other sites More sharing options...
mr blizzard Posted August 12, 2015 Report Share Posted August 12, 2015 Rick we all know what olives do for you lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 12, 2015 Author Report Share Posted August 12, 2015 ??? Link to comment Share on other sites More sharing options...
Spiel Posted August 12, 2015 Report Share Posted August 12, 2015 Well I'm at it again, once was not enough. Smoked Brontosaurus Ribs. Like last time I started with with a can of apple juice, then added two cored pears and two cored apples, left the skin on this time. Also added half a green pepper, one large onion, garlic powder, Worcestershire sauce, brown sugar, ketchup, 1/2 cup bacon grease and later a 1lb of bacon crumble and a dash of my buddies "Ya Man" sauce (ghost peppers). Ribs are in the smoker and will be placed in the slow cooker later along with the reduced and pureed sauce. Link to comment Share on other sites More sharing options...
Spiel Posted August 12, 2015 Report Share Posted August 12, 2015 Ok olive lovers, you have to try these. Buy bulk. It takes time but all are amazing! Got this recipe on a moose hunt where the tradition is everyone brings a unique food for all to taste I love olives, must try out those recipes, thank you much. Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 12, 2015 Author Report Share Posted August 12, 2015 (edited) I love olives, must try out those recipes, thank you much. That post was from me lol. Give credit where credit is due??? His personal alterations on some are gonna be interesting! I bet there all gonna be wicked! He only used my recipe in one( if you go back spiel youll see i posted 3 different recipes Nvrmnd here it is Edited August 12, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now