THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[Stanwade]

Sounds good! Hope you like them!

[cudgee]

Not home made, but grabbed a pie this morning from my local bakery, they close for 4 weeks over Christmas, so called in to wish them a Merry Christmas, and Tuesday is family pie on special day, just about to have a large slice for dinner.

[edge213]

Not home made, but grabbed a pie this morning from my local bakery, they close for 4 weeks over Christmas, so called in to wish them a Merry Christmas, and Tuesday is family pie on special day, just about to have a large slice for dinner.

IMAG0402.jpg

Well......What kind of pie??

[WillyCamaro]

Not home made, but grabbed a pie this morning from my local bakery, they close for 4 weeks over Christmas, so called in to wish them a Merry Christmas, and Tuesday is family pie on special day, just about to have a large slice for dinner.

IMAG0402.jpg

Well......What kind of pie??

Better be what I think it is.

[cudgee]

Plain mince beef and gravy.

[WillyCamaro]

Plain mince beef and gravy.

Oooo, yum yum.

[Stanwade]

Ready for supper meatloaf--.. 2# ground deer, 1/2# ground pork and about a half pound of leftover Christmas ham ground up in the food processor..dry ranch seasoning, an onion, pepper, half and half, eggs, panko bread crumbs and maybe a few other things .. topped with good bacon from a local butcher shop...and of course, homemade sage/pork gravy (from drippings I save and feeeze) to top it off..

[cudgee]

[Stanwade]

Thanks mate!

[Eustace]

My wife's favorite tomato risotto and me and my daughter's favorite bean salad.
The ingredients of the risotto are clear from the photos.
Salad ingredients:
Two small cans of boiled beans.
Walnuts
Olives
Canned sardine fillets - tuna or anchovies are possible.
grated rind of a lemon
Onion, garlic, dill, olive oil, lemon juice or vinegar.
A small grape brandy or ice-cold Stolichnaya is a must for this salad

[cudgee]

These recipes are just guidelines...add more or less of each ingredient to your taste..I make these (and most of my recipes) by taste each time...dry rub the night before if possible... thanks for asking, Cudgee .. please excuse my hand writing, I have a touch of carpel tunnel in both hands

Just thought i should let you know. Made up some of your rub, but i did leave out the coffee, thought it may have been a bit over powering, these are some chicken thigh fillet chops, bone in, that i have rubbed down and i'm going to cook then in a Cast Iron pan. I have used your rub on other things and it is really good.

[Stanwade]

These recipes are just guidelines...add more or less of each ingredient to your taste..I make these (and most of my recipes) by taste each time...dry rub the night before if possible... thanks for asking, Cudgee .. please excuse my hand writing, I have a touch of carpel tunnel in both hands

Just thought i should let you know. Made up some of your rub, but i did leave out the coffee, thought it may have been a bit over powering, these are some chicken thigh fillet chops, bone in, that i have rubbed down and i'm going to cook then in a Cast Iron pan. I have used your rub on other things and it is really good.
IMAG0438.jpg

Thanks, buddy,.. I would definitely try the instant coffee in it for beef or venison... That's really only what I use the rub and sauce on....

[cudgee]

These recipes are just guidelines...add more or less of each ingredient to your taste..I make these (and most of my recipes) by taste each time...dry rub the night before if possible... thanks for asking, Cudgee .. please excuse my hand writing, I have a touch of carpel tunnel in both hands

Just thought i should let you know. Made up some of your rub, but i did leave out the coffee, thought it may have been a bit over powering, these are some chicken thigh fillet chops, bone in, that i have rubbed down and i'm going to cook then in a Cast Iron pan. I have used your rub on other things and it is really good.
IMAG0438.jpg

Thanks, buddy,.. I would definitely try the instant coffee in it for beef or venison... That's really only what I use the rub and sauce on....

Thanks mate, i will, but and i mean BUT, try this. Make up some of your rub to keep in a separate jar, leave out the coffee, replace the garlic with ginger. Mate, is it any good sprinkled in scrambled eggs, MMMMM, fantastic.

[Stanwade]

[cudgee]

These recipes are just guidelines...add more or less of each ingredient to your taste..I make these (and most of my recipes) by taste each time...dry rub the night before if possible... thanks for asking, Cudgee .. please excuse my hand writing, I have a touch of carpel tunnel in both hands

Just thought i should let you know. Made up some of your rub, but i did leave out the coffee, thought it may have been a bit over powering, these are some chicken thigh fillet chops, bone in, that i have rubbed down and i'm going to cook then in a Cast Iron pan. I have used your rub on other things and it is really good.
IMAG0438.jpg

Last nights dinner, some of " Stanwade's Rub " at work, with some home made potato salad.

[Stanwade]

Looks delicious, buddy! I usually cook something fresh at work, too... Somebody stole my little cast iron skillet last year so I just use a cheap Dollar store skillet now ...

[cudgee]

Looks delicious, buddy! I usually cook something fresh at work, too... Somebody stole my little cast iron skillet last year so I just use a cheap Dollar store skillet now ...

I will keep it clean, but the words i would like to say for a ----- who stole your skillet are not for a family forum. For all they knew it could have been a handed down family heirloom. These people are nothing more than low life scum.

[Stanwade]

Looks delicious, buddy! I usually cook something fresh at work, too... Somebody stole my little cast iron skillet last year so I just use a cheap Dollar store skillet now ...

I will keep it clean, but the words i would like to say for a ----- who stole your skillet are not for a family forum. For all they knew it could have been a handed down family heirloom. These people are nothing more than low life scum.

Right! Someone noticed it was a Griswold and snagged it...

[WillyCamaro]

Looks delicious, buddy! I usually cook something fresh at work, too... Somebody stole my little cast iron skillet last year so I just use a cheap Dollar store skillet now ...

I will keep it clean, but the words i would like to say for a ----- who stole your skillet are not for a family forum. For all they knew it could have been a handed down family heirloom. These people are nothing more than low life scum.

Right! Someone noticed it was a Griswold and snagged it...

[cudgee]

I will keep it clean, but the words i would like to say for a ----- who stole your skillet are not for a family forum. For all they knew it could have been a handed down family heirloom. These people are nothing more than low life scum.

Right! Someone noticed it was a Griswold and snagged it...

Exactly.

[WillyCamaro]

Right! Someone noticed it was a Griswold and snagged it...

Exactly.

Sin filled scum, that tis what it is.

[FRJ]

This is how I generally make Potato Soup.

I melt some fat for the aromatics. This fat was from a chuck roast. This fat and drippings (ajou?) are worth having in the fridge. I also use butter for this.
Aromatics are red and yellow peppers and celery stocks/leaves and shallots and onion. Also garlic, but added later.
I get the aromatics up to heat and add a little chicken stock so that everything gets cooking and getting flavorful.
While that's cooking I cut the bottom and 1 side of a potato so I can keep it steady for dicing. I cut the flats at a steep diagonal so they will break down quickly while cooking contributing to a creamier texture. No need to use a flour base sauce for potato soup.
When the vegetables are cooked down I add the garlic and potatoes and some more chicken stock as needed. This cooks and reduces the stock to where the potatoes are near done.
At this point I add cream and/or milk and cook just a bit more. Salt and pepper to taste.
Crushed bacon (optional)

[cudgee]

Too hot for soup here, but does that look any good, the only thing missing is------------- wait for it--------- i can't taste it.

[FRJ]

This is how I make my simple Applesauce.

I like to use Cortland apples in this sauce. I have tried other cooking apples and they all seemed to work. I would then forget what I used.
I'm just sticking with Cortland.
Peeling apples: I like to go around twice at the top and bottom of the apple and then I can take one swipe with my peeler at the equator.
Done.
I don't get fancy ridding myself of the core. Don't have the time. I just slice the meat off the core and if need be cut out the seed area.
I add a little water to the pot to get the cooking started at med. high to get things cooking. Stir occasionally. It starts to cook down fairly quickly and develops its own sauce. When the pulp is soft I crush it against the sides of the pot or just let it cook some more.
I am not concerned about a bit of texture in the sauce. Its homemade applesauce.
I add that world famous flavor enhancer called salt. Not much. Were just enhancing.
I don't like very much cinnamon although I do add very little to where you can barely taste it. I think the cinnamon suggests sweetness.
It needs a little white sugar. I make this stuff for Susan so I add a bit more for her.

[cudgee]

This is how I make my simple Applesauce.

I like to use Cortland apples in this sauce. I have tried other cooking apples and they all seemed to work. I would then forget what I used.
I'm just sticking with Cortland.
Peeling apples: I like to go around twice at the top and bottom of the apple and then I can take one swipe with my peeler at the equator.
Done.
I don't get fancy ridding myself of the core. Don't have the time. I just slice the meat off the core and if need be cut out the seed area.
I add a little water to the pot to get the cooking started at med. high to get things cooking. Stir occasionally. It starts to cook down fairly quickly and develops its own sauce. When the pulp is soft I crush it against the sides of the pot or just let it cook some more.
I am not concerned about a bit of texture in the sauce. Its homemade applesauce.
I add that world famous flavor enhancer called salt. Not much. Were just enhancing.
I don't like very much cinnamon although I do add very little to where you can barely taste it. I think the cinnamon suggests sweetness.
It needs a little white sugar. I make this stuff for Susan so I add a bit more for her.