THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[TPK]

Granny Wigfield's (Bradford) Banane Chocolate Chip Cookies

Recipe is the same on both pictures. Hope they are clear enough to read!

[TPK]

I know it's a strech but it suddenly dawned on me why I might like the brands Case & Zippo so much. If you enlarge the recipe I posted you can see my grandmother's last name was Wigfield. You can also see her maiden name underneath of that. It's was Bradford. I never even thought about it, the name connection, untill now. I never even paid much attention to her maiden name before. Maybe it happened on a subconscious level that I never even noticed.

Cool! A bit of a surprise, but cool!

Edit: And her husband Frank, carried a Purina EDC as my mom told me. Which got me interested in knives in the first place. Interesting.

[cudgee]

Pancakes for Shrove Tuesday. Cooked in Cast Iron of course.

[Stanwade]

I know it's a strech but it suddenly dawned on me why I might like the brands Case & Zippo so much. If you enlarge the recipe I posted you can see my grandmother's last name was Wigfield. You can also see her maiden name underneath of that. It's was Bradford. I never even thought about it, the name connection, untill now. I never even paid much attention to her maiden name before. Maybe it happened on a subconscious level that I never even noticed.

Cool! A bit of a surprise, but cool!

Edit: And her husband Frank, carried a Purina EDC as my mom told me. Which got me interested in knives in the first place. Interesting.

Cool, buddy!

[Stanwade]

Pancakes for Shrove Tuesady. Cooked i Cast Iron of course.

IMAG0448.jpg
IMAG0449.jpg

Looks good, Cudgee!! I'm making breakfast for dinner as we speak! Sloppy joe omelettess with Vermont cheddar.. cooked in cast iron, of course

[cudgee]

Pancakes for Shrove Tuesady. Cooked i Cast Iron of course.

IMAG0448.jpg
IMAG0449.jpg

Looks good, Cudgee!! I'm making breakfast for dinner as we speak! Sloppy joe omelettess with Vermont cheddar.. cooked in cast iron, of course

Sound good.

[woodwalker]

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)

Dang Joe that looks delicious! Thanks for the pictures. We got 8 inches of snow and me and the wife made cornbread and a big crock pot of ham and beans! Jalapenos and sweet onion on the side. Sorry no pics, we finished it up today. 3 days worth!

[FRJ]

Thank you woodwalker, I'm glad you liked the post and pictures.
I forgot to take pictures of the diced potatoes.
There's nothing like preparing your own home cooked meal.
Cooking is a wonderful thing to do.

[Eustace]

This fat was from a chuck roast. This fat and drippings (ajou?) are worth having in the fridge.

And I keep the fat from roast pork or beef. This fat contains all the flavors of roast and spices and is great for cooking!
I will try this soup, but I plan to make the cream soup with the blender in the end.

[Eustace]

Granny Wigfield's (Bradford) Banane Chocolate Chip Cookies

The recipe will be tested this weekend.

[Montanaman]

I keep all the leaf lard from my premium pigs, once rendered down, it has many uses. We always have bacon fat handy!

[FRJ]

Any way you like it.

[Stanwade]

I keep all the leaf lard from my premium pigs, once rendered down, it has many uses. We always have bacon fat handy!

Right on,Kris..I save drippings from everything I cook to use later. My local small butcher shop gives away beef soup bones, as many as you want.. I make bone broth using them two or times a year and freeze it for later use...

[TPK]

Granny Wigfield's (Bradford) Banane Chocolate Chip Cookies

The recipe will be tested this weekend.

You won't be dissapointed. Don't forget to sprinkle the sugar & cinnamon on top of them.

[Stanwade]

Homemade cajun deer sausage with peppers and onions.. 80% deer, 20% ground pork.. cajun sausage kit from a local spice company,. Con Yeager.. I highly recommend any of their products if you can get your hands on any...

[edge213]

Homemade cajun deer sausage with peppers and onions.. 80% deer, 20% ground pork.. cajun sausage kit from a local spice company,. Con Yeager.. I highly recommend any of their products if you can get your hands on any...

Looks delicious!

[Stanwade]

Homemade cajun deer sausage with peppers and onions.. 80% deer, 20% ground pork.. cajun sausage kit from a local spice company,. Con Yeager.. I highly recommend any of their products if you can get your hands on any...

Looks delicious!

Thanks, David

[FRJ]

That is a great and delicious looking meal, Ryan.

[Stanwade]

That is a great and delicious looking meal, Ryan.

Thanks, buddy

[Stanwade]

Hot dog chili tonight, 7#...this is an awesome recipe..try it-- you'll love it...you can extrapolate it up or down depending on how much you want to make..

-The only thing extra I add is 1 teaspoon per pound of instant coffee...

-the ingredients in sharpie at the top right hand corner are extra of each listed..

- I also cut back on the mustard a little..

-take the time to add water 5 or 6 times then almost burn it to the bottom of the skillet each time, then scrape all that good "fond" up each time you add more water..it's worth the effort

-i also highly recommend using cast iron, if you have it..

[Stanwade]

Hot dog chili tonight, 7#...this is an awesome recipe..try it-- you'll love it...

-The only thing extra I add is 1 teaspoon per pound of instant coffee...

-the ingredients in sharpie at the top right hand corner are extra of each listed..

- I also cut back on the mustard a little..

--and I can't stress enough how important it is to take the time to "brown it" 5 or 6 times, makes all the difference...

-take the time to add water 5 or 6 times then almost burn it to the bottom of the skillet each time, then scrape all that good "fond" up each time you add more water..it's worth the effort

-i also highly recommend using cast iron, if you have it..

-i also used ground venison so I added some extra fat, 2-3 T. bacon fat..

-and I can't stress enough to "brown it" 5 or 6 times, makes all the difference..

[cudgee]

Hot dog chili tonight, 7#...this is an awesome recipe..try it-- you'll love it...

-The only thing extra I add is 1 teaspoon per pound of instant coffee...

-the ingredients in sharpie at the top right hand corner are extra of each listed..

- I also cut back on the mustard a little..

--and I can't stress enough how important it is to take the time to "brown it" 5 or 6 times, makes all the difference...

-take the time to add water 5 or 6 times then almost burn it to the bottom of the skillet each time, then scrape all that good "fond" up each time you add more water..it's worth the effort

-i also highly recommend using cast iron, if you have it..

-i also used ground venison so I added some extra fat, 2-3 T. bacon fat..

-and I can't stress enough to "brown it" 5 or 6 times, makes all the difference..

You're the man.

[Stanwade]

Hot dog chili tonight, 7#...this is an awesome recipe..try it-- you'll love it...

-The only thing extra I add is 1 teaspoon per pound of instant coffee...

-the ingredients in sharpie at the top right hand corner are extra of each listed..

- I also cut back on the mustard a little..

--and I can't stress enough how important it is to take the time to "brown it" 5 or 6 times, makes all the difference...

-take the time to add water 5 or 6 times then almost burn it to the bottom of the skillet each time, then scrape all that good "fond" up each time you add more water..it's worth the effort

-i also highly recommend using cast iron, if you have it..

-i also used ground venison so I added some extra fat, 2-3 T. bacon fat..

-and I can't stress enough to "brown it" 5 or 6 times, makes all the difference..

You're the man.

Thanks, Cudgee!

[Stanwade]

Before and after.. same lighting, 3 hours later .. you can see the difference, right? I "browned" it 5 times... huge difference in taste ...

[TPK]

Before and after.. same lighting, 3 hours later .. you can see the difference, right? I "browned" it 5 times... huge difference in taste ...

Looks great Buddy!