ManOSafety
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B
BradBigBrain
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Yummy!
ManOSafety
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I didn't realize I'd been gone so long and missed this. It is a great place AF, if you're ever in town for more than a day or two you should definitely find it.
That cake was amazing, I hope the kid loved it!!!
whalee1
Literotica Guru
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Sooo freaking delicious. Vanilla cake layers w/ strawberry jam between each layer. Frosting is Strawberry Buttercream.
Yum!!
AbsintheFather
Passing some time
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Yesterday while watching my Cleveland Browns getting beat up, I made three types of sausages.
Yankee Sage - An American pork breakfast sausage with lots of herbs, Fresh sage, ground cloves, summer savory, thyme and ceyanne.
Tuscan - a Mediterranean pork dinner sausage with fresh basil from the yard, oregano, red wine, sun dried tomatoes and anchovies.
Bockwurst - A German sausage with pork, veal and chicken. Fine ground meat with fresh leeks from the garden, green onions, ginger, mace and milk. This one way my favorite.
http://25.media.tumblr.com/tumblr_mauumbfE5g1qi5ih8o1_500.jpg
http://25.media.tumblr.com/tumblr_mauufe0u781qi5ih8o1_500.jpg
Yankee Sage - An American pork breakfast sausage with lots of herbs, Fresh sage, ground cloves, summer savory, thyme and ceyanne.
Tuscan - a Mediterranean pork dinner sausage with fresh basil from the yard, oregano, red wine, sun dried tomatoes and anchovies.
Bockwurst - A German sausage with pork, veal and chicken. Fine ground meat with fresh leeks from the garden, green onions, ginger, mace and milk. This one way my favorite.
http://25.media.tumblr.com/tumblr_mauumbfE5g1qi5ih8o1_500.jpg
http://25.media.tumblr.com/tumblr_mauufe0u781qi5ih8o1_500.jpg
B
BradBigBrain
Guest
Fucking yum!!!!
How do you get your casings so perfect?
Do you have a meat grinder specifically for sausage or do you use a kitchen aid attachment (that's what I have).
AbsintheFather
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Thanks Brad -
Casings? Just practice. It's not too hard you just have to get a feel for it, there were some broken ones but I just made some patties with the meat and cooked it up for snacks.
You can see the grinder in the top picture. There are different plates for different grinds. I've heard that the Kitchen Aid does real well as a grinder though.
If you're interested check out this book - It's the best one I have on the subject and in addition to the sausage recipes, it has some great, and I mean great, food/dish recipes too.
http://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592
B
BradBigBrain
Guest
The kitchen aid is what I have and use for sausage. I use this book Home Sausage Making - it's pretty good - and modify as I see fit!
I'm going to get your book and give some of the recipes a try.
Thanks!
ManOSafety
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AF and BBB, you guys are two of my real people heroes. You're "regular" guys who go that extra mile and make real food for yourselves and your friends and families. It's not your job (at least I don't think it is) it's just your love for the food and the process that shines through. Maybe I'll be like one of you when I grow up 
.
.
B
BradBigBrain
Guest
AF and BBB, you guys are two of my real people heroes. You're "regular" guys who go that extra mile and make real food for yourselves and your friends and families. It's not your job (at least I don't think it is) it's just your love for the food and the process that shines through. Maybe I'll be like one of you when I grow up
Thanks.
In the last couple of years I've transitioned from being a techie/consultant to being a food entrepreneur. I use my home kitchen as R&D for my products and to make recipes from them.
You're right, though, this is a love for the food and the process. I'm in my element when I'm in my kitchen or at my grill and the more people I can feed the better. My neighbors always complain about me torturing them with the smells...but they usually benefit from that torture.
ManOSafety
Literotica Guru
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Now that I know this, the next time I am on Longboat Key, I will definitely look you up so I can support your business and my stomach.
ManOSafety
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ack...two post
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BradBigBrain
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Go to whole foods on Main St. in Sarasota and you can purchase it right off the shelf...better yet, PM me and I'll meet you for coffee and bring you some free samples.
AbsintheFather
Passing some time
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AF and BBB, you guys are two of my real people heroes. You're "regular" guys who go that extra mile and make real food for yourselves and your friends and families. It's not your job (at least I don't think it is) it's just your love for the food and the process that shines through. Maybe I'll be like one of you when I grow up
Thanks for the compliment MOS! I'm just a hobbyist who likes certain things and am not afraid to try to make them. Brad's the pro. My other area of interest is alcohol. As a former homebrewer, I have a real affection for craft beers and have a pretty good stable of classic and modern cocktail recipes.
AbsintheFather
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http://www.foodsmackdown.com/wp-content/uploads/2012/01/super-q-food-truck-san-diego-ca-brisket-melt-610x407.jpg
This looks sinfully good. It was described as follows:
The Super Q Brisket Melt was hands-down the best brisket sandwich we’ve had! It came with three cheese Mac-n-Cheese, Texas beef brisket topped with sautéed onions on perfectly grilled sourdough bread with melted cheese. The beef brisket meat was juicy, tender and had a delectable hickory wood smoked flavor. The sautéed onions added to the tastiness of the sandwich and the three cheese Mac-n-Cheese inside put this sandwich over the top!
http://www.foodsmackdown.com/wp-content/uploads/2012/01/super-q-food-truck-san-diego-ca-brisket-half-610x407.jpg
This looks sinfully good. It was described as follows:
The Super Q Brisket Melt was hands-down the best brisket sandwich we’ve had! It came with three cheese Mac-n-Cheese, Texas beef brisket topped with sautéed onions on perfectly grilled sourdough bread with melted cheese. The beef brisket meat was juicy, tender and had a delectable hickory wood smoked flavor. The sautéed onions added to the tastiness of the sandwich and the three cheese Mac-n-Cheese inside put this sandwich over the top!
http://www.foodsmackdown.com/wp-content/uploads/2012/01/super-q-food-truck-san-diego-ca-brisket-half-610x407.jpg
MsQuote
Polite Depraved Dame
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OMG! How could I have not found this thread earlier! I think I found my new best friends!
As cliche as this sounds, oysters and champagne are the perfect foreplay. These were from the Hog Island Oyster Co. at the Oxbow Public Market in Napa, Calif. I don't quite remember which kinds we had (selection changes daily based on availability), but we got a pretty good selection. All of them went really well with the Domaine Caneros Brut (glass in the background) ... a really light, slightly fruity yet dry sparkling wine. It's a vineyard owned by the Tattinger family that's at the southern junction between the Napa and Sonoma valleys. It's also a really neat place to sample a flight outdoors on their spectacular European-style terrace overseeing the vineyards on a nice day.
(I hope this photo displays. If not, I'd welcome a tip of how to enable this function.)
As cliche as this sounds, oysters and champagne are the perfect foreplay. These were from the Hog Island Oyster Co. at the Oxbow Public Market in Napa, Calif. I don't quite remember which kinds we had (selection changes daily based on availability), but we got a pretty good selection. All of them went really well with the Domaine Caneros Brut (glass in the background) ... a really light, slightly fruity yet dry sparkling wine. It's a vineyard owned by the Tattinger family that's at the southern junction between the Napa and Sonoma valleys. It's also a really neat place to sample a flight outdoors on their spectacular European-style terrace overseeing the vineyards on a nice day.
(I hope this photo displays. If not, I'd welcome a tip of how to enable this function.)
AbsintheFather
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Yes very cliche, but how delectable that looks! I love splurging on fresh oysters once in a while. I was in Seattle in August and had some great ones at a place called Elliot's Oyster House. I've never paired with champagne, but that sounds like foreplay to me.
I upload photo's to a hosting site like Tumblr. Here is MsQuote's photo
I upload photo's to a hosting site like Tumblr. Here is MsQuote's photo
Last edited:
MsQuote
Polite Depraved Dame
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Yes very cliche, but how delectable that looks! I love splurging on fresh oysters once in a while. I was in Seattle in August and had some great ones at a place called Elliot's Oyster House. I've never paired with champagne, but that sounds like foreplay to me.
I upload photo's to a hosting site like Tumblr. Here is MsQuote's photo
Thank you for uploading the photo. Looks like I'll have to get a Tumblr account!
I have to admit that oysters aren't cliche if you go to a place that really knows their oysters. I once tried to order a half dozen at a restaurant by me and the server didn't know and couldn't find out from the kitchen staff where they came from. I passed.
There's also something wickedly fun about sampling each kind with your lover and commenting flavors and the textures. Overall, give me anything from Prince Edward Island any time!
I'm surprised you never thought of pairing them with champagne. It was a natural choice for us, but then again we were in Napa. How could you not? A good martini is perfect, too ... but you have to do it right ... Bombay Sapphire, Tanqueray or Martin Miller. Anchovy-stuffed olives are a nice complement to the salty brine of the oysters.
AbsintheFather
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Pulled Pork Sliders
Football Season is here and this is a kick ass recipe I've made many times. It inexpensively feeds a crew and EVERYONE loves it. There are 3 parts to this recipe – the pulled pork itself, barbecue sauce and the slaw. The pulled pork takes about 10 hours, the sauce and the slaw about 10 minutes each. You will need a crock pot and the following:
• 2 smoked & cured ham hocks
• 2 cups chicken broth
• 1 cup finely chopped apple
• 1/4 cup red wine
• 1 boneless pork butt (Boston butt) 5-6 lbs.
• A bottle of barbecue sauce or My recipe
• Spice rub: Use a commercial rub you like or mix together in a small bowl:
- 1/4 cup paprika
- 3 tbsp dark brown sugar
- 2 tbsp chili powder
- 1 tbsp cumin
-1 tbsp black pepper
-2 tsp salt
Slice lengthwise down center of roast, until 1-2 inches remain and pull two sides apart, cut horizontal slit in each lobe of meat so roast will lay flat on cutting board. Apply spice rub by hand, massaging spices deep into the meat. Put hocks in bottom of large crock pot, put re-assembled roast atop. Ideally, you should cover with plastic wrap and refrigerate for 24 hours. Your call based on time available. Pour chicken broth, chopped apple, and red wine over meat and cook in crock-pot on low for about 8 hours, rotating and stirring occasionally.
After 8 hours, remove the pork from the crock-pot and place on a large serving platter. Using a fork, ‘claw’ the meat from the butt. Remove half of the liquid from the crock pot. Also remove the ham-hock bones but leave the meat in the crock-pot. You can discard or use as the base for your barbecue sauce. Put the “pulled” meat back into the crock pot with the remaining liquid.
With the crock pot still on, add 1/2 head of smashed and minced garlic, and about 1/2 cup of chopped roasted red peppers. Add the BBQ sauce into the crock-pot and cover. Continue cooking on low for 2 more hours, stirring occasionally.
While that’s cooking, prepare the slaw. I usually but a bag of shredded cabbage from the bagged salad section and mix with Marzetti's slaw sauce. If you want to make your own try this. It’s super easy and its vinegary crispiness provides a perfect contrast to the savory taste of the pulled pork. You will need:
• 1/2 small head green cabbage, shredded
• 1/2 small head red cabbage, shredded
• 1/2 small head napa cabbage, shredded
• 2 carrots, shredded
• 1 red onion, halved and thinly sliced
• 1 cup apple sliced into very thin slices (like little sticks)
• 1 red bell pepper, halved, seeded and cut into thin strips (optional)
• 1/2 cup cider vinegar
• 2 teaspoons dry mustard
• 2 teaspoons sugar
• Salt and freshly ground black pepper
• 1/3 cup vegetable oil
Toss together the cabbage, carrots, onion, and peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper, then slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Let sit at least (a day ahead is better) 15 minutes at room temperature and set aside.
Bread – You can use any bread, really, but since these are sliders, I would suggest soft dinner buns, crown top, about 2 inches wide. This makes about 70 sliders, so get as many buns as you need to serve. Split the buns in half and lightly butter (or margarine) the inside of each half. Spread them out on a big shallow pan and toast them in the oven for about 10 minutes at 350F (until they are very light brown).
You have all of your pieces done…time to put it all together. Take a heaping tablespoon of the pulled pork from the crock-pot and put on the bun. Then spoon a corresponding amount of the slaw on top of the pork, and cap the sandwich. Repeat for as many buns as you have. Of course, this recipe can be modified to make regular-sized sandwiches.
http://blogchef.net/wp-content/uploads/2012/02/pulled_pork_sliders_1.jpg
Football Season is here and this is a kick ass recipe I've made many times. It inexpensively feeds a crew and EVERYONE loves it. There are 3 parts to this recipe – the pulled pork itself, barbecue sauce and the slaw. The pulled pork takes about 10 hours, the sauce and the slaw about 10 minutes each. You will need a crock pot and the following:
• 2 smoked & cured ham hocks
• 2 cups chicken broth
• 1 cup finely chopped apple
• 1/4 cup red wine
• 1 boneless pork butt (Boston butt) 5-6 lbs.
• A bottle of barbecue sauce or My recipe
• Spice rub: Use a commercial rub you like or mix together in a small bowl:
- 1/4 cup paprika
- 3 tbsp dark brown sugar
- 2 tbsp chili powder
- 1 tbsp cumin
-1 tbsp black pepper
-2 tsp salt
Slice lengthwise down center of roast, until 1-2 inches remain and pull two sides apart, cut horizontal slit in each lobe of meat so roast will lay flat on cutting board. Apply spice rub by hand, massaging spices deep into the meat. Put hocks in bottom of large crock pot, put re-assembled roast atop. Ideally, you should cover with plastic wrap and refrigerate for 24 hours. Your call based on time available. Pour chicken broth, chopped apple, and red wine over meat and cook in crock-pot on low for about 8 hours, rotating and stirring occasionally.
After 8 hours, remove the pork from the crock-pot and place on a large serving platter. Using a fork, ‘claw’ the meat from the butt. Remove half of the liquid from the crock pot. Also remove the ham-hock bones but leave the meat in the crock-pot. You can discard or use as the base for your barbecue sauce. Put the “pulled” meat back into the crock pot with the remaining liquid.
With the crock pot still on, add 1/2 head of smashed and minced garlic, and about 1/2 cup of chopped roasted red peppers. Add the BBQ sauce into the crock-pot and cover. Continue cooking on low for 2 more hours, stirring occasionally.
While that’s cooking, prepare the slaw. I usually but a bag of shredded cabbage from the bagged salad section and mix with Marzetti's slaw sauce. If you want to make your own try this. It’s super easy and its vinegary crispiness provides a perfect contrast to the savory taste of the pulled pork. You will need:
• 1/2 small head green cabbage, shredded
• 1/2 small head red cabbage, shredded
• 1/2 small head napa cabbage, shredded
• 2 carrots, shredded
• 1 red onion, halved and thinly sliced
• 1 cup apple sliced into very thin slices (like little sticks)
• 1 red bell pepper, halved, seeded and cut into thin strips (optional)
• 1/2 cup cider vinegar
• 2 teaspoons dry mustard
• 2 teaspoons sugar
• Salt and freshly ground black pepper
• 1/3 cup vegetable oil
Toss together the cabbage, carrots, onion, and peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper, then slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Let sit at least (a day ahead is better) 15 minutes at room temperature and set aside.
Bread – You can use any bread, really, but since these are sliders, I would suggest soft dinner buns, crown top, about 2 inches wide. This makes about 70 sliders, so get as many buns as you need to serve. Split the buns in half and lightly butter (or margarine) the inside of each half. Spread them out on a big shallow pan and toast them in the oven for about 10 minutes at 350F (until they are very light brown).
You have all of your pieces done…time to put it all together. Take a heaping tablespoon of the pulled pork from the crock-pot and put on the bun. Then spoon a corresponding amount of the slaw on top of the pork, and cap the sandwich. Repeat for as many buns as you have. Of course, this recipe can be modified to make regular-sized sandwiches.
http://blogchef.net/wp-content/uploads/2012/02/pulled_pork_sliders_1.jpg
B
BradBigBrain
Guest
Fucking yum.
http://25.media.tumblr.com/tumblr_m5yrikcFaf1r0unc6o1_500.gif
Here'a an alternate slaw recipe....
Easy Broccoli Slaw (spicy)
Ingredients:
• 12 ounce pre-packaged broccoli slaw
• 5 ounces craisins
• 1 thick slice of red onion – chopped (about a cup)
• ½ cup jalapeños
• 1 cup mayo
• ¼ cup seasoned rice vinegar (I use Nakano brand)
• 1 TBSP jalapeño brine
Method:
1. In a large mixing bowl mix together the broccoli, craisins, onion and jalapeños together.
2. In a small mixing bowl, mix the mayonnaise, vinegar and brine, and then mix that into the large mixing bowl.
3. Chill for a few hours before serving.
http://25.media.tumblr.com/tumblr_m5yrikcFaf1r0unc6o1_500.gif
Here'a an alternate slaw recipe....
Easy Broccoli Slaw (spicy)
Ingredients:
• 12 ounce pre-packaged broccoli slaw
• 5 ounces craisins
• 1 thick slice of red onion – chopped (about a cup)
• ½ cup jalapeños
• 1 cup mayo
• ¼ cup seasoned rice vinegar (I use Nakano brand)
• 1 TBSP jalapeño brine
Method:
1. In a large mixing bowl mix together the broccoli, craisins, onion and jalapeños together.
2. In a small mixing bowl, mix the mayonnaise, vinegar and brine, and then mix that into the large mixing bowl.
3. Chill for a few hours before serving.
AbsintheFather
Passing some time
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- Dec 10, 2009
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Alternately, I also think that Wildcat Bourbon spice rub might be superior to the recipe listed.
B
BradBigBrain
Guest
http://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/3160_10151076109196769_717053493_n.jpg
My lunch/dinner today.
Meatballs and my sauce. As George Takei would say...Oh my.
My lunch/dinner today.
Meatballs and my sauce. As George Takei would say...Oh my.
Can you just teleport my way? Yum!
thejabber27
Lit Vagabond
- Joined
- Aug 1, 2008
- Posts
- 19,372
We need to open the flood gates here.
http://cache.gawkerassets.com/assets/images/39/2010/07/500x_foodporn_july1.jpg
http://cache.gawkerassets.com/assets/images/39/2010/07/500x_foodporn_july1.jpg
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