Do you supersize your thunder thighs at the drive up?
- Thread starter koalabear
- Start date
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
I believe it - cast iron is just awesome...koalabear said:Hehehehe.......you've been here way to long...lmao.....I have my Granny's Fried Chicken Cast Iron Skillet.....at least 50 years old and nothing cooks food better...
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
Well... What have you offered that would make it worth the trip for him???starrynightin64 said:
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
apparently nothing he's interested in...BlackWolf65 said:Well... What have you offered that would make it worth the trip for him???
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
No, I didn't, but I DESPISE Teflon. If you don't know how to take care of cast iron, then you can spend a bit of money, and get some good, heavy, anodized aluminum cookware - if you cook right, it's every bit as good as a non-stick surface as far as clean up goes, and it cooks WAY better than Teflon...koalabear said:Did you read the Teflon links on PG1?......best reason for using cast iron....lol
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
Geez, bear!!! What's your problem???starrynightin64 said:apparently nothing he's interested in...
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
Okay... Back to the Grill again... 
Asian Marinated Grilled Pork Roast
INGREDIENTS:
* 1 - 6 lb. Bone-in pork roast
* 1/2 Cup Orange Juice
* 2 Tbsp. Frozen concentrated orange juice
* 2 Tbsp. Honey
* 1 Tbsp. Soy sauce
* 1 Tbsp. Olive oil
* 1 Tbsp. Minced garlic
* 1 Tbsp. Fresh ginger
* 1 Tbsp. Chinese five spice blend
* 1 Tsp. Asian chili paste
METHOD:
Bone out the roast, reserve and freeze the back ribs for another time. Mix all other ingredients in a shallow baking dish. Score the meat, then add to the pan, and spoon to coat all surfaces. Cover and refrigerate for at least 4 hours, turning occasionally. Place on a medium hot grill, cook to about 155-160 degrees. (Yes, get a meat thermometer - it's a wonderful tool!!) Let rest ten minutes before carving and serving.
Asian Marinated Grilled Pork Roast
INGREDIENTS:
* 1 - 6 lb. Bone-in pork roast
* 1/2 Cup Orange Juice
* 2 Tbsp. Frozen concentrated orange juice
* 2 Tbsp. Honey
* 1 Tbsp. Soy sauce
* 1 Tbsp. Olive oil
* 1 Tbsp. Minced garlic
* 1 Tbsp. Fresh ginger
* 1 Tbsp. Chinese five spice blend
* 1 Tsp. Asian chili paste
METHOD:
Bone out the roast, reserve and freeze the back ribs for another time. Mix all other ingredients in a shallow baking dish. Score the meat, then add to the pan, and spoon to coat all surfaces. Cover and refrigerate for at least 4 hours, turning occasionally. Place on a medium hot grill, cook to about 155-160 degrees. (Yes, get a meat thermometer - it's a wonderful tool!!) Let rest ten minutes before carving and serving.
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
heeheeheeheeheeheeBlackWolf65 said:
he's afraid I will show him my stouffers collection
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
ok so your point is....koalabear said:lmao.....that and you have no kitchen......
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
EEEEEEEK!!!starrynightin64 said:heeheeheeheeheehee
he's afraid I will show him my stouffers collection
~~Shudders uncontrollably~~
Anathema, I tell you!!
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
Uhm...starrynightin64 said:ok so your point is....
How's he supposed to cook for you???
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
Gypsybyrd has a real kitchen & the other side of this house has one tooBlackWolf65 said:
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
Yeah, but I think she's more interested in that hot-pepper/banana/mushroomy thingy you got goin' on over there...koalabear said:
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
So... The cub would view it as a one way trip to Disney World...koalabear said:i have a Cub to raise...Fla. looks like a one way trip to me..lmao
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
the other AV is much betterBlackWolf65 said:
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
that's 2 hours away but we're by the beach....BlackWolf65 said:So... The cub would view it as a one way trip to Disney World...
BlackWolf65
Alpha Lycan
- Joined
- Mar 11, 2006
- Posts
- 15,721
I *should* have posted this when I posted the cilantro salmon recipe - they go together REALLY well...
Tomato, Basil & Crouton Salad
INGREDIENTS:
* 3 Cups Italian croutons (Recipe Below)
* 3 lbs. Italian plum tomatoes, cut into small wedges
* 1 LARGE bunch fresh basil
* Balsamic vinaigrette Dressing (Recipe Below)
* 1/2 lb. Ungrated Parmesan cheese
* 1/2 lb. Ungrated Romano cheese
METHOD:
Place the tomato wedges in a large salad bowl. Remove stems from the basil, roll the leaves tightly and cut into julienne strips, add to tomatoes. Add croutons, then add the dressing, toss and serve immediately with small wedges of Parmesan and Romano on the side.
-----------------------
Italian Croutons
INGREDIENTS:
* 1 Loaf fresh Italian bread
* 1/2 Tsp. Dried basil leaves
* 1/4 Tsp. Dried oregano leaves
* 2 Tbsp. Grated Parmesan cheese
* 2 Tbsp. Grated Romano Cheese
METHOD:
Quater the loaf of bread lengthwise, then cut into one inch slices. Spread evenly on a large cookie sheet, and place in a warm (225 degree) oven. Bake until golden brown and very crusty to the touch, about 20-30 minutes. Remove from oven, and in a large bowl, immediately toss with basil, oregano, and cheeses. Cool completely. Use 3 cups for the salad, and reserve the rest to serve with scrambled eggs the following morning.
-----------------------
Balsamic Vinaigrette Dressing
INGREDIENTS:
* 1 c. olive oil
* 1/2 c. balsamic vinegar
* 3 to 5 cloves garlic, minced
* 3 tbsp. Parmesan cheese
* Salt and pepper to taste
METHOD:
Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste.
Tomato, Basil & Crouton Salad
INGREDIENTS:
* 3 Cups Italian croutons (Recipe Below)
* 3 lbs. Italian plum tomatoes, cut into small wedges
* 1 LARGE bunch fresh basil
* Balsamic vinaigrette Dressing (Recipe Below)
* 1/2 lb. Ungrated Parmesan cheese
* 1/2 lb. Ungrated Romano cheese
METHOD:
Place the tomato wedges in a large salad bowl. Remove stems from the basil, roll the leaves tightly and cut into julienne strips, add to tomatoes. Add croutons, then add the dressing, toss and serve immediately with small wedges of Parmesan and Romano on the side.
-----------------------
Italian Croutons
INGREDIENTS:
* 1 Loaf fresh Italian bread
* 1/2 Tsp. Dried basil leaves
* 1/4 Tsp. Dried oregano leaves
* 2 Tbsp. Grated Parmesan cheese
* 2 Tbsp. Grated Romano Cheese
METHOD:
Quater the loaf of bread lengthwise, then cut into one inch slices. Spread evenly on a large cookie sheet, and place in a warm (225 degree) oven. Bake until golden brown and very crusty to the touch, about 20-30 minutes. Remove from oven, and in a large bowl, immediately toss with basil, oregano, and cheeses. Cool completely. Use 3 cups for the salad, and reserve the rest to serve with scrambled eggs the following morning.
-----------------------
Balsamic Vinaigrette Dressing
INGREDIENTS:
* 1 c. olive oil
* 1/2 c. balsamic vinegar
* 3 to 5 cloves garlic, minced
* 3 tbsp. Parmesan cheese
* Salt and pepper to taste
METHOD:
Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste.
Last edited:
