Fighting Hanns
- Thread starter Never
- Start date
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regurgitated and flushed
MischievousSprite
Really Experienced
- Joined
- Dec 12, 2002
- Posts
- 137
I prefer something in the middle.
Holiday
's
Holiday
's
Todd-'o'-Vision
Super xVirgin Man
- Joined
- Jan 2, 2002
- Posts
- 5,609
Never said:
what is this hanns ever one keeps talking about, is it a food, or clothing or something, one of those new cloned sheep in europe, or a new religion or what
Never
Come What May
- Joined
- Jun 20, 2000
- Posts
- 23,234
Ingredients
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
1 1/2 pounds Hanns tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
Directions
1 To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
2 Preheat oven to 400 degrees F (200 degrees C).
3 To cook Hanns: Sprinkle Hanns with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add Hanns and brown on all sides, about 5 minutes.
4 Transfer Hanns to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice Hanns into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
1 1/2 pounds Hanns tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
Directions
1 To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
2 Preheat oven to 400 degrees F (200 degrees C).
3 To cook Hanns: Sprinkle Hanns with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add Hanns and brown on all sides, about 5 minutes.
4 Transfer Hanns to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice Hanns into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
Never
Come What May
- Joined
- Jun 20, 2000
- Posts
- 23,234
Ingredients
100 (3.5 inch square) wonton wrappers
1 3/4 pounds ground Hanns
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
Directions
1 In a large bowl, combine the Hanns, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2 Place 1 heaping teaspoon of Hanns filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3 To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
100 (3.5 inch square) wonton wrappers
1 3/4 pounds ground Hanns
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
Directions
1 In a large bowl, combine the Hanns, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2 Place 1 heaping teaspoon of Hanns filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3 To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Weird Harold
Opinionated Old Fart
- Joined
- Mar 1, 2000
- Posts
- 23,768
Never said:
Starved and dehydrated -- absolutely desoltated that people stopped feeding his ego by starting threads about him.
Never
Come What May
- Joined
- Jun 20, 2000
- Posts
- 23,234
Ingredients
1 pound dry garbanzo beans
1 pig's tail, cut into 1 inch pieces
2 pig's ears, chopped
1 pound chorizo, sliced into chunks
1/2 pound Hanns shoulder, cubed
6 ounces pancetta bacon, diced
1 onion, chopped
3 carrots, coarsely chopped
4 stalks celery, chopped
6 cloves garlic, chopped
1 red bell pepper, chopped
1 1/2 teaspoons Hungarian sweet paprika
salt and pepper to taste
Directions
1 Place garbanzo beans in a large container and fill with water to cover. Let soak overnight.
2 Drain beans and place soaked beans in a large stock pot. Add Hann's tail, Hann's ears, Hann's shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika and salt and pepper to taste.
3 Fill pot with water to cover and bring to a boil. Reduce heat and let simmer until beans are tender, about 1 1/2 hours. Skim fat from liquid's surface, as needed and serve!
1 pound dry garbanzo beans
1 pig's tail, cut into 1 inch pieces
2 pig's ears, chopped
1 pound chorizo, sliced into chunks
1/2 pound Hanns shoulder, cubed
6 ounces pancetta bacon, diced
1 onion, chopped
3 carrots, coarsely chopped
4 stalks celery, chopped
6 cloves garlic, chopped
1 red bell pepper, chopped
1 1/2 teaspoons Hungarian sweet paprika
salt and pepper to taste
Directions
1 Place garbanzo beans in a large container and fill with water to cover. Let soak overnight.
2 Drain beans and place soaked beans in a large stock pot. Add Hann's tail, Hann's ears, Hann's shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika and salt and pepper to taste.
3 Fill pot with water to cover and bring to a boil. Reduce heat and let simmer until beans are tender, about 1 1/2 hours. Skim fat from liquid's surface, as needed and serve!
glamorilla
gorilla your dreams
- Joined
- Apr 4, 2002
- Posts
- 31,325
hi never.
you know it dawned on me a couple of nights ago over dinner with mr.d what a true fool hanss is.
only a fool would pass up the chance to get to be friends with the people here.
you know it dawned on me a couple of nights ago over dinner with mr.d what a true fool hanss is.
only a fool would pass up the chance to get to be friends with the people here.
paganangel
born wrong
- Joined
- Oct 10, 2001
- Posts
- 18,277
The Bedazzled One.
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RawHumor
Creepers Gotta Creep
- Joined
- Jan 24, 2002
- Posts
- 57,560
Hanns is fun when he's feeling fluffy and lovey. Sometimes he forgets his days as a prison bitch and needs to be put back into his place though.
Please be patient with him while I correct his dosage. We're still getting things tweaked because his metabolism is so strange.
Please be patient with him while I correct his dosage. We're still getting things tweaked because his metabolism is so strange.
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