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 hey good lookin, what ya got cookin?

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PostSubject: hey good lookin, what ya got cookin?    Thu Aug 07, 2014 6:39 pm

Tell us what ya got cookin today....  Very Happy 
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Eric

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PostSubject: Re: hey good lookin, what ya got cookin?    Thu Aug 07, 2014 7:38 pm

Take out barbeque from Full Moon (Hoover, Al).

Cookin' rib-eyes tomorrow... YUM!

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PostSubject: Re: hey good lookin, what ya got cookin?    Sun Aug 10, 2014 10:08 am

Doing a crab/shrimp boil today
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riceme

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PostSubject: Re: hey good lookin, what ya got cookin?    Sun Aug 10, 2014 3:19 pm

*~Tree~* wrote:
Doing a crab/shrimp boil today

God that makes me miss the south. Actually what I really want is some crawdaddies. Mmm. We do up some pretty mean salmon up here, but I miss shrimp boils and crawdaddies. What I would do for a crawfish etoufee and some real, southern-lady key lime pie, ohmygawd ssssssstopppppp it!
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Eric

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PostSubject: Re: hey good lookin, what ya got cookin?    Sun Aug 10, 2014 3:49 pm

I'm making rice using chicken broth instead of water.  I'll cook the rice beforehand and cool it in the fridge.  After cooling it, I'll add a couple of tablespoons of coconut oil to a large frypan and add some onion pieces.  When the onion is just starting to be done... not long at all... I'll turn the heat up to max and add the cooled rice, a tablespoon of peanut butter, almost a tablespoon of soy sauce, some sesame seeds, crack a couple of eggs into it, and fry the hell out of everything at max temp... about 10 minutes, stirring frequently.

While the rice is first put into the fridge, I'll heat up the oven and open a package of frozen General Tso's chicken pieces (from Sam's - two frozen packs in a box) and warm the chicken in the oven.  I warm up the package of sauce they include (in a bowl of hot water).

Hopefully, all will be ready at the same time.  Put fried rice on plate, put chicken pieces on rice, add sauce.  It is very tasty.

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riceme

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PostSubject: Re: hey good lookin, what ya got cookin?    Sun Aug 10, 2014 3:52 pm

That sounds good, E. I almost always make my rice using chicken broth... unless I'm making sushi rolls, basmati rice (which tastes good plain) or something like that.
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Eric

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PostSubject: Re: hey good lookin, what ya got cookin?    Sun Aug 10, 2014 3:56 pm

I'm going to miss living in Hoover.  There is a hibachi place close by named Stix.  I don't know if it is a chain or not, but I watch what they do while cooking.  Essentially, I am copying what they do with the rice.

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PostSubject: Re: hey good lookin, what ya got cookin?    Sun Aug 10, 2014 4:11 pm

Stix is a chain... there's one in Spanish Fort. I could have sworn there was one in Orlando, but I was mistaken.
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PostSubject: Re: hey good lookin, what ya got cookin?    Sun Aug 31, 2014 1:27 pm

Had a pre made shrimp cocktail for lunch. Won't do that again.

I have now sent for Alaskan crabs to make up for it

You pcolians taught me everything I needed to know about good Florida eating

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Eric

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PostSubject: Re: hey good lookin, what ya got cookin?    Mon Sep 15, 2014 10:13 am

I made another huge vat of spaghetti sauce yesterday.  It started out with ten pounds of lean hamburger meat.  After dinner, I put a gallon Baggie with ice/water in the center of the sauce and put it in the fridge to cool.  The fridge has a temporary "supercool" setting to help cool it quickly.  I put the ice and water mixture in it to help cool the center down quickly.

Christine makes lasagna with some of it and we stretch that batch of spaghetti sauce into a LOT of meals.

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PostSubject: Re: hey good lookin, what ya got cookin?    Mon Sep 15, 2014 10:57 am

I made Chicken and Dumplings yesterday.....it will last for 3 or 4 days.
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PostSubject: Re: hey good lookin, what ya got cookin?    Mon Sep 15, 2014 1:47 pm

We have some friends that live off the grid. They use solar power, grow their own food (for the most part) horde seeds, have multiple stocks of survival food, etc. He is of Greek origin, she is American from North Carolina.

We love 'em to death, but as a former health inspector and student of bacteriology, I hate to eat their food. Specifically, they will cook a big batch of spaghetti sauce, turn the burner off and leave it on the stove to reheat and eat several more times days later. At least they cover it. Yuk! Yeah, I know the spaghetti sauce is acidic, but...

Also, they fed us slices of a breakfast "pie" that had obviously had a portion eaten a day or two earlier. It consisted of a crust with layers of hard boiled eggs, meats, cheeses, and crust. It sat on the counter at room temperature with a towel over it.

I tried to tell them that THEY may be immune to the bugs they are culturing, but there is no assurance that we wouldn't get sick as dogs.

I ate like a bird... and thankfully, didn't get sick.

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PostSubject: Re: hey good lookin, what ya got cookin?    Mon Sep 15, 2014 1:54 pm

Joanimaroni wrote:
I made Chicken and Dumplings yesterday.....it will last for 3 or 4 days.

Joani, do you have a good recipe that you use for Chicken & Dumplings?





I buy the big packs of boneless/skinnless chicken thighs from Sams and divide them up into three portions, freezing two of 'em.   Then I take one third and put in a large frypan with a can of chicken broth, bring it to a boil, cover and let them simmer until the broth is almost dry.  The chicken will be so tender it is in much smaller pieces.

Spoon the chicken over rice... and it is delicious.  One of the easiest recipes I have stumbled upon by experimentation.

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PostSubject: Re: hey good lookin, what ya got cookin?    Mon Sep 15, 2014 4:19 pm

Cindy made the best ever stuffed peppers on Saturday...  Leftovers in a few minutes..  YUMMY
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PostSubject: Re: hey good lookin, what ya got cookin?    Mon Sep 15, 2014 6:07 pm

BLT....... I know. apparently I just cant stay away from bacon, or bread for that matter.

Ya'll make me hungry btw

anyway, I make my chicken and dumplins like this. easy except removing the bones.

I boil a whole chicken till it falls apart. I do not just use breast because it doesn't have the same flavor.

once it is boiled I remove the bones, a tedious job but necessary

then I put all the chicken back in the natural broth, fill the pot about 2/3 up with water, a can of cream of chicken soup, bring to slow boil.

Then I take canned biscuits, 3-4 cans and I pinch off small portions and drop them in one at a time, stirring ever so often. I continue this process till I have added the amount of dumplins I want.

Then I let simmer with the lid on but a little steam can escape. The dumplins wont float when they are done. and you have to taste a few of them.

oh yeah, salt and pepper to taste. I like a good amount of pepper.

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PostSubject: Re: hey good lookin, what ya got cookin?    Mon Sep 15, 2014 10:57 pm

Eric.....I boil either a whole chicken or chicken thighs and breast tenderloins in water with chicken base, carrots, celery, onions and seaonings. When done, remove & debone chicken and remove veggies. Add a couple of cans of chicken broth and 1 stick of butter ( have to have the butter for dumplings).

Dumplings: 3 cups of self rising flour, tsp baking powder, and enough milk to form a ball. Roll out on floured surface and cut into strips.

Pinch off 2" pieces of dumpling strips and drop into boiling broth.....return chicken and veggies to pot and simmer on low until dumplings are tender.

Optional......add a couple of sliced hard boiled eggs to pot before serving.
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