Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Oct 31, 2020 10:45 am
Ha I have the same china---making me hungry this morning---I always gotta check the cookbook to see what you been cooking the guy from europe throws down too...
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THE TOTALLY UNOFFICIAL AAPK COOKBOOK
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Oct 31, 2020 11:09 am
Thanks guys! Pigstikr--We have matching bowls, too!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Fri Nov 13, 2020 3:10 am
Always looking good, Ryan, thanks for sharing.
Every once in a while I get a good deal on a nice tomahawk ribye, kosher salt rub out of the fridge with a few hour rest to come up to room temp, 350F on Fogo charcoal in the BGE for 10 minutes a side then another flip of 8 min or so per side, 105F middle, then rest for 10 min and then blast it at 600F for 90 sec a side, it was really tasty tonight, I like mine with a little blu cheese, the girls do not!
Every once in a while I get a good deal on a nice tomahawk ribye, kosher salt rub out of the fridge with a few hour rest to come up to room temp, 350F on Fogo charcoal in the BGE for 10 minutes a side then another flip of 8 min or so per side, 105F middle, then rest for 10 min and then blast it at 600F for 90 sec a side, it was really tasty tonight, I like mine with a little blu cheese, the girls do not!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Fri Nov 13, 2020 3:54 am
You're very lucky the girls don't like Blue Cheese-More For You. That looks scramoculus.Montanaman wrote: βFri Nov 13, 2020 3:10 am Always looking good, Ryan, thanks for sharing.
Every once in a while I get a good deal on a nice tomahawk ribye, kosher salt rub out of the fridge with a few hour rest to come up to room temp, 350F on Fogo charcoal in the BGE for 10 minutes a side then another flip of 8 min or so per side, 105F middle, then rest for 10 min and then blast it at 600F for 90 sec a side, it was really tasty tonight, I like mine with a little blu cheese, the girls do not!
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Fri Nov 13, 2020 12:26 pm
Oh man!! You have leftovers for steak and eggs?? Mmmm.. looks awesome Kris...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Nov 29, 2020 7:51 pm
Today was a sunny, late, soft autumn all day. Late in the afternoon it became cloudy and an icy wind blew with the smell of snow.
In response, I cooked a hot chicken soup with wild dried mushrooms, carrots, celery, onions, and a handful of rice. When the soup is ready, stirring constantly, add 2 egg yolks, beaten with lemon juice and pepper. Consume hot, with roasted and then marinated in vinegar and garlic hot peppers, crispy bread and a small grape brandy. When eating, you should gasp, slurp and wipe your sweaty forehead.
In response, I cooked a hot chicken soup with wild dried mushrooms, carrots, celery, onions, and a handful of rice. When the soup is ready, stirring constantly, add 2 egg yolks, beaten with lemon juice and pepper. Consume hot, with roasted and then marinated in vinegar and garlic hot peppers, crispy bread and a small grape brandy. When eating, you should gasp, slurp and wipe your sweaty forehead.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Nov 29, 2020 7:56 pm
Let's see some pictures!! Mmmmmm.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Nov 29, 2020 8:36 pm
My camera broke down a long time ago, my smartphone is being repaired again (for the second time during the warranty period
) and I am currently using my fishing phone with buttons, the advantages of which are that I can kick it against the wall without any consequences. I have to ask my wife or daughter for photos, and they hate it. Sorry, Ryan!Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Nov 29, 2020 8:50 pm
I forgive you!! 
Next time!..
Next time!..Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 6:26 pm
I created this "Dip" if you want to call it that. Or it's just a very pungent appetizer.
"Pungent" is the descriptive word here.
It is made with Gorgonzola Cheese. If you don't like the blue cheeses this may not be for you.
It is also made with oil dried olives. A strong flavored olive that I wouldn't change in this recipe.
I might change to another blue cheese but I would stay with the oil cured olives. They are like no other that I have experience with.
The Gorgonzola cheese: You can buy this cheese "crumbled". I recommend you do not. Consider buying a cake of it. 8 oz.
Crumbled cheese has an additive in it that no one needs. It crumbles quite easily with a fork. You can do it.
The olives I buy are not pitted. It takes a little time but it is worth it. You can do it.
I put my knife to them to make them smaller and to be sure I have no remnants of pits.
Add these two ingredients to 16 oz. of your sour cream.
This can go anywhere from here.
I add finely and lager chopped onion.
I add fresh ground pepper and garlic powder and cayenne pepper and salt.
There you go.
"Pungent" is the descriptive word here.
It is made with Gorgonzola Cheese. If you don't like the blue cheeses this may not be for you.
It is also made with oil dried olives. A strong flavored olive that I wouldn't change in this recipe.
I might change to another blue cheese but I would stay with the oil cured olives. They are like no other that I have experience with.
The Gorgonzola cheese: You can buy this cheese "crumbled". I recommend you do not. Consider buying a cake of it. 8 oz.
Crumbled cheese has an additive in it that no one needs. It crumbles quite easily with a fork. You can do it.
The olives I buy are not pitted. It takes a little time but it is worth it. You can do it.
I put my knife to them to make them smaller and to be sure I have no remnants of pits.
Add these two ingredients to 16 oz. of your sour cream.
This can go anywhere from here.
I add finely and lager chopped onion.
I add fresh ground pepper and garlic powder and cayenne pepper and salt.
There you go.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 6:34 pm
I love gorgonzola.. the dip looks very musty.... like every time you have some you must have more!!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 6:51 pm
Looks great Joe, we are going to make that soon, if we can find the olives. We should though, we have a well stocked Italian market 30 miles from here. Thanks for the recipe.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 7:19 pm
Πven baked pasta and oven baked salmon with potato salad.
About the pasta:
Pasta penne - 500 g
butter - 140 gr
Milk 800 ml
4 eggs
300-400 grams of sugar
vanilla
About 200 grams of white brined cheese or Greek feta
The pasta is boiled, but not to full readiness. Put in a pan and pour the mixture of all other products. Bake in the oven until ready.
For salmon:
Salmon fillets
black pepper, garlic, oregano, lemon peel, lemon juice, soy sauce, olive oil.
Potato salad - boiled potatoes, onions, olive oil, vinegar, salt.
About the pasta:
Pasta penne - 500 g
butter - 140 gr
Milk 800 ml
4 eggs
300-400 grams of sugar
vanilla
About 200 grams of white brined cheese or Greek feta
The pasta is boiled, but not to full readiness. Put in a pan and pour the mixture of all other products. Bake in the oven until ready.
For salmon:
Salmon fillets
black pepper, garlic, oregano, lemon peel, lemon juice, soy sauce, olive oil.
Potato salad - boiled potatoes, onions, olive oil, vinegar, salt.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 7:38 pm
Looks very tasty, Eustace
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 11:33 pm
Thanks for the comments, guys. I hope you can enjoy it.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 11:38 pm
Now that looks delicious!!!! I bet it would go great with a nice steak. Iβm going to have to try that!FRJ wrote: βSun Dec 06, 2020 6:26 pm I created this "Dip" if you want to call it that. Or it's just a very pungent appetizer.
"Pungent" is the descriptive word here.
It is made with Gorgonzola Cheese. If you don't like the blue cheeses this may not be for you.
It is also made with oil dried olives. A strong flavored olive that I wouldn't change in this recipe.
I might change to another blue cheese but I would stay with the oil cured olives. They are like no other that I have experience with.
The Gorgonzola cheese: You can buy this cheese "crumbled". I recommend you do not. Consider buying a cake of it. 8 oz.
Crumbled cheese has an additive in it that no one needs. It crumbles quite easily with a fork. You can do it.
The olives I buy are not pitted. It takes a little time but it is worth it. You can do it.
I put my knife to them to make them smaller and to be sure I have no remnants of pits.
Add these two ingredients to 16 oz. of your sour cream.
This can go anywhere from here.
I add finely and lager chopped onion.
I add fresh ground pepper and garlic powder and cayenne pepper and salt.
There you go.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Dec 06, 2020 11:40 pm
Loin steaks off the little doe I killed this year. Pan seared in butter, salt, and pepper. Cooked medium. Delicious, tender, and very mild.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Dec 07, 2020 12:02 am
Good Venison cooked properly is fantastic, and you have nailed it there my friend.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Dec 07, 2020 12:14 am
Looks very good, Bro. Wade!
Our recipe is very similar for boneless chops about 1 1/2" thick, smoking hot peanut oil about 1/4" deep in the big black cast iron skillet, seasoned with Everglades Seasoning or just salt and pepper, one minute and 30 seconds per side (with a timer), let it rest a few minutes, can't beat it! Miss Joy used to not like rare meat but she has changed her mind in the last 20 years.
Venison cooked to long gets tough right quick, then it becomes suitable for stew meat if it's cooked several hours with 'taters and onions.
Treefarmer
Our recipe is very similar for boneless chops about 1 1/2" thick, smoking hot peanut oil about 1/4" deep in the big black cast iron skillet, seasoned with Everglades Seasoning or just salt and pepper, one minute and 30 seconds per side (with a timer), let it rest a few minutes, can't beat it! Miss Joy used to not like rare meat but she has changed her mind in the last 20 years.
Venison cooked to long gets tough right quick, then it becomes suitable for stew meat if it's cooked several hours with 'taters and onions.
Treefarmer
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Dec 07, 2020 12:17 am
Yessir!
and on a fine and lovely platter too.
Ya know, with a little imagination those look like shoe soles.... but .... that's all the further I'm taking that.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Dec 07, 2020 1:16 am
Yessir!
and on a fine and lovely platter too.
Ya know, with a little imagination those look like shoe soles.... but .... that's all the further I'm taking that.
[/quote]
Joe, what you posted tickled me about the shoe soles. If you cook 'em too long they could be used as shoe soles! We always said that about my Mother-in-law's liver cooking, they were like shoe leather!
In her defense she baked the best cat-head biscuits in the country.
Treefarmer
and on a fine and lovely platter too.
Ya know, with a little imagination those look like shoe soles.... but .... that's all the further I'm taking that.
[/quote]
Joe, what you posted tickled me about the shoe soles. If you cook 'em too long they could be used as shoe soles! We always said that about my Mother-in-law's liver cooking, they were like shoe leather!
In her defense she baked the best cat-head biscuits in the country. Treefarmer
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Dec 07, 2020 1:32 am
Thank you gentlemen! They were delicious.
As to the platter, Valerie picks up about all the old Corell wear she finds at the thrift stores and goodwills.
As to the platter, Valerie picks up about all the old Corell wear she finds at the thrift stores and goodwills.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Dec 08, 2020 11:51 pm
We canned (cold pack) 31 pints of deer today from a little doe my uncle shot Saturday.....
Per pint--
-1 beef bouillon cube
-1 clove of garlic
-1 small slice of onion
-1/2 teaspoon of black pepper
Then we processed for 1.5 hours in the pressure canner.
VERY DELICIOUS!!
Per pint--
-1 beef bouillon cube
-1 clove of garlic
-1 small slice of onion
-1/2 teaspoon of black pepper
Then we processed for 1.5 hours in the pressure canner.
VERY DELICIOUS!!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Dec 08, 2020 11:57 pm
How long will that last for, and i don't mean it going off by eating.Stanwade wrote: βTue Dec 08, 2020 11:51 pm We canned (cold pack) 31 pints of deer today from a little doe my uncle shot Saturday.....
Per pint--
-1 beef bouillon cube
-1 clove of garlic
-1 small slice of onion
-1/2 teaspoon of black pepper
Then we processed for 1.5 hours in the pressure canner.
VERY DELICIOUS!!
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Wed Dec 09, 2020 12:16 am
2/3 years or longer.....as long as you process it right..it's great for a quick, easy meal..make a bag of egg noodles, heat the deer meat up (I doctor it up with mushrooms and sour cream etc..) mix it together and you got a tasty, quick meal...