manitoubass2 Posted December 26, 2015 Author Report Share Posted December 26, 2015 I made it with ramen noodles, eggs and milk in a blender. The starch was superior to potatoe. I was shocked. I learned from a show called "the mind of a chef" or something like that. Its on netflix you old fer. Link to comment Share on other sites More sharing options...
manitoubass2 Posted December 26, 2015 Author Report Share Posted December 26, 2015 I made it with ramen noodles, eggs and milk in a blender. The starch was superior to potatoe. I was shocked. I learned from a show called "the mind of a chef" or something like that. Its on netflix you old fer. Link to comment Share on other sites More sharing options...
Old Ironmaker Posted December 26, 2015 Report Share Posted December 26, 2015 I've never heard of making Polenta like that. Polenta is corn meal cooked in a pot, never potatoes, potatoes???????. That would be Gnocchi. Preferably a copper pot over low heat and stirred by hand gradually adding the corn meal and water until it's talking to you, blub, blub, blub. Then it's traditionally poured over a large board on the table and spread evenly and let cool a bit, the salsa of whatever or stew, rabbit or Brodetto is my favorite, is spread on top of it and squares are cut and served. It 's not much different than Cream of Wheat cereal to tell the truth. Ramen noodles, come on man, my Nana and Noni are spinning in her graves Rick!!!!! Link to comment Share on other sites More sharing options...
manitoubass2 Posted December 26, 2015 Author Report Share Posted December 26, 2015 I've never heard of making Polenta like that. Polenta is corn meal cooked in a pot, never potatoes, potatoes???????. That would be Gnocchi. Preferably a copper pot over low heat and stirred by hand gradually adding the corn meal and water until it's talking to you, blub, blub, blub. Then it's traditionally poured over a large board on the table and spread evenly and let cool a bit, the salsa of whatever or stew, rabbit or Brodetto is my favorite, is spread on top of it and squares are cut and served. It 's not much different than Cream of Wheat cereal to tell the truth. Ramen noodles, come on man, my Nana and Noni are spinning in her graves Rick!!!!! Polenta is polenta. We always make ut the same. Gnocchi is unreal good done with ramen noodles, no lie Link to comment Share on other sites More sharing options...
misfish Posted December 27, 2015 Report Share Posted December 27, 2015 (edited) A drive down to Fortinos in Vaughan to pick up some back ribs on sale, was well worth the few $ in fuel. Well, there was other things such as home made sausage,ocean packs for soups and noodles, and a few asian stores were visited as well. We dont get the real thing up here. So,,,,,,,,,,,,,,,,,,,Ribs tonight,,,,,,,,,,, Dry rubbed down with smoked paprika and chillie. Slow roasted sitting on some carrotts and onion, for 4 hours at 225. You know it,s done when the bone just pops out at ya, when trying to lift it out. Johnny, cream of wheat? Really? Im a cream of wheat guy and not a chance. Polenta is much better. Fried, topped with olives and sundried tomatoes. Add a thin slice of meat as well, if you like. Edited December 27, 2015 by Brian B Link to comment Share on other sites More sharing options...
bigugli Posted December 28, 2015 Report Share Posted December 28, 2015 Polenta is polenta. We always make ut the same. Gnocchi is unreal good done with ramen noodles, no lie Love gnocchi and polenta. My family won't touch the stuff.. Only problem with polenta for me is that I get bunged up for days after eating it. Link to comment Share on other sites More sharing options...
akaShag Posted December 28, 2015 Report Share Posted December 28, 2015 Love gnocchi and polenta. My family won't touch the stuff.. Only problem with polenta for me is that I get bunged up for days after eating it. Try a quart or three of Moosehead draught along with your polenta................ Link to comment Share on other sites More sharing options...
leaf4 Posted December 31, 2015 Report Share Posted December 31, 2015 So I upgraded the little 2 rack smoker I got for Christmas to a 4 rack Shortly thereafter I noticed prime rib was on sale at farmer Al's for $4.99/lb soooo I picked one of these up and am bringing it to my new years bash with all my buds She went in the smoker not long ago looking like this And hopefully after 8-10 hours of smoking with cherrywood she's ready around 130 degrees I'll pull it out, wrap it in foil, a towel and into a cooler and then I head to Guelph as it rests and then we can gorge! Happy new year everyone Link to comment Share on other sites More sharing options...
mr blizzard Posted December 31, 2015 Report Share Posted December 31, 2015 Lucas I am sooo jealous lol nice smoker and sick prices on the prime rib Enjoy and Happy New Year to U Link to comment Share on other sites More sharing options...
spincast Posted December 31, 2015 Report Share Posted December 31, 2015 Nice Lucas - a smoker in on my list for 2016. I think today's updates to this thread may provide a year's worth of eats We are heading to a friends and are responsible for the appetizers - starting with 3 hour slow oven baked ribs covered in Mumbo sauce (had this when I visited DC last year, addictive to say the least) 2 cups ketchup2 cups sugar2 tablespoons sweet paprika1/2 cup Sriracha sauce2/3 cup pineapple juice1/2 cup distilled white vinegar1 teaspoon powdered ginger crab stuffed mushroom caps (these are always a hit and so simple to make) and pork tenderloin satays. If I get a chance I will provide pictures later - for now off to the store to get all the goodies. Happy New Year all. and remember to leave the keys behind. Link to comment Share on other sites More sharing options...
Spiel Posted December 31, 2015 Report Share Posted December 31, 2015 I cooked a traditional Christmas Turkey dinner with all the trimmings for my daughter and I and of course that meant leftovers. So after the main event and my fill of hot roasted turkey snadwiches I had enough left for a gigantic turkey pot pie as well as a large batch of creamy mushroom/turkey/penne soup. The smaller pot on the left is full of a double batch Spiel version of this ( http://www.ontario.ca/foo…/recipes/silky-rutabaga-apple-soup ) for my vegetarian daughter. Link to comment Share on other sites More sharing options...
mr blizzard Posted December 31, 2015 Report Share Posted December 31, 2015 Spincast your Mumbo ribs have just gone on my to try next week list, great sounding recipe, don't know what the sriracha sauce is but that's what google is for lol Have a great night tonight And as for you Spiel that has " I need a nap after that turkey pot pie " written all over it,,,, :tease:looks most satisfying, Happy New Year to ya and thanks again . Link to comment Share on other sites More sharing options...
Old Ironmaker Posted December 31, 2015 Report Share Posted December 31, 2015 (edited) I stay away from buying meat from Farmer Al's. Note it doesn't have any grades associated with the meat. I did 20 years ago and got a deadly virus that had the Hamilton Health dept coming to my home daily to get stool samples for a week, never again. I have 30 bucks in 2 @ 1" NY strips sitting on the counter waiting to get to room temp for our New Years scarf. There is a pound of 10-12 Scallops in the fridge waiting for some garlic and butter too. I'll try my best to have the baked tater too. Then off to the neighbourhood bush party to burn some calories and rock to "Best of the 70's." Burn baby burn Disco Inferno. I dug out my Flares, not to be confused with Bell Bottoms. I can be such a GQ kinda guy. And Happy New Year to one and all. Edited December 31, 2015 by Old Ironmaker Link to comment Share on other sites More sharing options...
leaf4 Posted December 31, 2015 Report Share Posted December 31, 2015 Well she's all done and sliced up.... I'm pretty pleased with it, its delicious! And here's a pic of my new wireless thermometer setup just as it was getting up to temp Link to comment Share on other sites More sharing options...
misfish Posted December 31, 2015 Report Share Posted December 31, 2015 (edited) Im sure me nan is smiling down on me today. Mis ya nan . COD CAKES One of my favorite. Salt cod to soak for 12 hours. Get up in the morning,throw in a zip lock bag to be chunked up later. I dont like to lose to much of that salt taste. Ya I know, I need to watch my blood presure, but I have been a good boy. That bit of salted cod turned out to be a good mess of cod. Chunk it up, along with some onions.Add some seasoning, and it,s getting happy happy. Potatoes boilng away at this time. Cod 70%.30% potatoes. The taters are for binding,thats it. Ya gots to taste the fish, and I like chuncks of it.All binded together I like my cakes big,so,,,,,,,,,,,,,,,, ya, these will do fine. Cabbage on the boil. Throw some left over squid rings into bake. Our lady friend upstairs come home from work and like a good friend,I offer some home cooked cakes, and she is more then happy. So we have enough for tonights dinner. No left overs. Me thinks I,ll put off the jigs dinner til easter weekend. Thats enough salt intake for me for now. Happy new year all, and hope all have a great 2016. B Edited December 31, 2015 by Brian B Link to comment Share on other sites More sharing options...
Spiel Posted December 31, 2015 Report Share Posted December 31, 2015 The big beast is gone. The big turkey pot pie that had to come in at near 10lbs has died, none made it to the freezer for future meals, sadly. The last 1.5lbs is warming up and will shortly be gone......it was yum, yum, yummy! Link to comment Share on other sites More sharing options...
misfish Posted December 31, 2015 Report Share Posted December 31, 2015 We could of done a split there chris. I,ll bet we both would of been happy happy. Link to comment Share on other sites More sharing options...
leaf4 Posted January 1, 2016 Report Share Posted January 1, 2016 After all the prime rib was sliced up we had on mini kaisers and it was deeeelicious, luckily I still have leftovers for me Link to comment Share on other sites More sharing options...
davey buoy Posted January 1, 2016 Report Share Posted January 1, 2016 That sure looks good Lucas. !!!! Link to comment Share on other sites More sharing options...
manitoubass2 Posted January 1, 2016 Author Report Share Posted January 1, 2016 Looks fantastic Lucas!!!! Link to comment Share on other sites More sharing options...
spincast Posted January 1, 2016 Report Share Posted January 1, 2016 ribs with Mambo sauce, meat so soft teeth not required... short lived and today's cheese onion and bacon stuffed jalapeño poppers. cook at 400 for 20 mins... unfortunately, once out of the oven they disappeared before the camera had a chance to capture their tasty melted presentation. bon appetit! Link to comment Share on other sites More sharing options...
Old Ironmaker Posted January 1, 2016 Report Share Posted January 1, 2016 You guys are killing me with al that delish looking viddles. I wish our Dindon Pot Pie looked like yours Speil. Home made pastery? Now I have to hit the fridge, the 10 pound wt. loss starts tomorrow. Link to comment Share on other sites More sharing options...
akaShag Posted January 1, 2016 Report Share Posted January 1, 2016 I wanted to make Spincast's rib recipe but I could not make the mumbojumbo sauce. It being 1 January the grocery stores are closed so I could not get the harikari sauce (Red Rooster) that is an important part of the recipe. So I had to go with "the usual", ribs rubbed with a Carolina rub, in the fridge for a few hours, then slow roasted in the oven. And with no mumbojumbo sauce Diana's Gournet Maple had to do for a glaze. An hour or so on the BBQ at low and indirect heat and they were ready to eat. But I was not a little piggy I just had half a rack: So yeehaw I have leftover ribs for tomorrow. And since wifey is away I also got to take some pictures of the tasty bits! Doug Link to comment Share on other sites More sharing options...
mr blizzard Posted January 2, 2016 Report Share Posted January 2, 2016 Looks great Shag well worth the wait,,,,oh if ribs were only cheaper than our mtg payment lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted January 2, 2016 Author Report Share Posted January 2, 2016 Nice shag!!! Looks very tasty!!! 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