The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: vesta111 on July 20, 2010, 07:59:00 AM
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How strange how our past memories can bust out of the box our brain has placed in in for years.
My Mom fried pork chops that came out black on both sides.
One day on a sleep over with a friend that lived on a farm I watched her Mother cook the chops, and for the life of me hamburgers in a fry pan with a couple inches of water.
My friends Mom added garlic and spices to the water and cooked them for about a few minutes on each side.
She then removed them to the grill to finish cooking. WOW, I had never seen that done before or after but the meat was GOOD.
So as memory's came flooding back from no reason, I decided to cook hot dogs that way.
How do you cook hot dogs, I take spices and bring the water to a boil, turn off the heat then add the dogs. Cover and wait about 15 minutes then remove them. Cool in the refrigerator about an hour then grill just for the grill marks.
Lately I saw a cooking show that had close to my method but left out the refrigeration step.
What is your recipe for cooking the dogs?
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That is a good idea. Similar to how I cook brats. With Brats, I boil them in beer and onion, till cooked, and then put them on the grill to sear.
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Wood chunk charcoal or gas grill with wood chips on low heat. Put the dogs on indirect heat and slowly heat them up, about 10-15 minutes.
What beer you use for brats? We usually use Miller GD, but we had some old Grolsch last time and they were amazing with it.
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Wood chunk charcoal or gas grill with wood chips on low heat. Put the dogs on indirect heat and slowly heat them up, about 10-15 minutes.
What beer you use for brats? We usually use Miller GD, but we had some old Grolsch last time and they were amazing with it.
I usually use "crap beer" Anything people drop off that is left over, like the lights....Coors, Bud, Miller, Keystone, just to get rid of them. But, I have used Shiner, Spaten, and Becks before. I don't think I could do a Sierra Nevada that way though. I would have to go buy a 40.
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That is a good idea. Similar to how I cook brats. With Brats, I boil them in beer and onion, till cooked, and then put them on the grill to sear.
Marry me.
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Marry me.
Only if you build me a table. :tongue:
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Stainless steel OK?
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Stainless steel OK?
I was thinking birdseye maple. :-)
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I was thinking birdseye maple. :-)
I'll do a hardwood with marble top...
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Tots, uh......I gotta TV tray around here somewhere........
:tongue:
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Tots, uh......I gotta TV tray around here somewhere........
:tongue:
Hardee har har. I will cook both of ya some brats, no TV tray or stainless table needed. There ain't enough tables in the world to get me to get married again! :-)
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Hardee har har. I will cook both of ya some brats, no TV tray or stainless table needed. There ain't enough tables in the world to get me to get married again! :-)
Said the spider to the fly....... :evillaugh:
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Said the spider to the fly....... :evillaugh:
Ha. I ain't lie.
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In butter... It has to be real butter.
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You?
:naughty:
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On a stick over an open fire.
My wife and went fishing one time and took a small portable grill, hotdogs and some buns. It turned out to be kind of cool that night, so we had a fire going on the lakeshore, so I grabbed a couple of sticks and cooked hotdogs that way. She had never had them any way but cooked on a stove or on a grill. I still tell her she had a deprived childhood.
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That is a good idea. Similar to how I cook brats. With Brats, I boil them in beer and onion, till cooked, and then put them on the grill to sear.
Otherwise, how to ruin a GOOD bratwurst....... :hammer: :hammer:
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Your basic dogs?
Score them slightly diagonally on all sides. Grill on high heat so a nice char forms, but scores will cause dogs to "split" and heat the inside sufficiently as well.
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In butter... It has to be real butter.
Sauteed in butter that are slightly burned. .
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Grill them till they are done
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Has anyone else cooked one by sticking it on a fork and cooking it over the burner on the stove?
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Has anyone else cooked one by sticking it on a fork and cooking it over the burner on the stove?
not for years and years...but I do remember doing this!
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not for years and years...but I do remember doing this!
I still do it once in awhile.
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Otherwise, how to ruin a GOOD bratwurst....... :hammer: :hammer:
Not by me. I do 'em that way, too.
The Germans (arguably THE wurst experts in the world) are almost obsessive about cooking/grilling brats so quickly that they split. It's bad ju-ju. They just don't like it.
So to reduce that likelihood, it's quite okay to gently simmer the brats preferably in beer (and I toss in onion, too) till the point they're almost done, then finish them on the grill with higher heat.
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Not by me. I do 'em that way, too.
The Germans (arguably THE wurst experts in the world) are almost obsessive about cooking/grilling brats so quickly that they split. It's bad ju-ju. They just don't like it.
So to reduce that likelihood, it's quite okay to gently simmer the brats preferably in beer (and I toss in onion, too) till the point they're almost done, then finish them on the grill with higher heat.
Well alrighty then! :-)
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Well alrighty then! :-)
Tots, I dusted off that TV tray. Made of stamped aluminum and one leg is shorter than the others, but it's yours if you want it.
No charge. :evillaugh:
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Tots, I dusted off that TV tray. Made of stamped aluminum and one leg is shorter than the others, but it's yours if you want it.
No charge. :evillaugh:
:tongue:
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Not by me. I do 'em that way, too.
The Germans (arguably THE wurst experts in the world) are almost obsessive about cooking/grilling brats so quickly that they split. It's bad ju-ju. They just don't like it.
So to reduce that likelihood, it's quite okay to gently simmer the brats preferably in beer (and I toss in onion, too) till the point they're almost done, then finish them on the grill with higher heat.
Must be the German in me!! I can grill a bratwurst on the grill without splitting the casing. Low and slow. A little patience is all it takes. (And tongs ONLY!!) When one boils ANY meat product in ANY substance, they remove much of the natural flavor. I have little patience for anyone that boils their "meat". I guess I'll cook up some brats next time you're through here. (W/ Bavarian style sauerkraut!!) How's that fit your "bun"??
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Must be the German in me!! I can grill a bratwurst on the grill without splitting the casing. Low and slow. A little patience is all it takes. (And tongs ONLY!!) When one boils ANY meat product in ANY substance, they remove much of the natural flavor. I have little patience for anyone that boils their "meat". I guess I'll cook up some brats next time you're through here. (W/ Bavarian style sauerkraut!!) How's that fit your "bun"??
You didn't hear me say anything about boiling. Slow simmer. It works. Try it sometime.
And as far as "boiling" any kind of meat, how do you prepare a stew? Or even chili? Gotta braise that stuff, which means a slow simmer.
Beer is optional. :tongue:
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And as far as "boiling" any kind of meat, how do you prepare a stew? Or even chili? Gotta braise that stuff, which means a slow simmer.
Believe it or not - we found a way to use up leftover T-Bone or Porterhouse steaks. I mean, come on, a 1# steak for 2 people? Overkill big time.
Make chili! Just made today.
Canned tomatoes, green chilies, a mix of fresh other chilies of any kind you have, onions, the leftover meat cut it cubes, add Mexican spices and----cook for awhile - delish.
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Eupher, I was referring to any meat that one puts on the grill......... :hammer: :hammer: :hammer:
quit picking nits........ :tongue:
I usually make my chili from leftovers that were grilled and/ or smoked. I've heard of people boiling chicken & ribs before grilling. Might as well eat cardboard w/ BBQ sauce on it. For the record, a slow simmer also removes flavor, so there !! :tongue: :fuelfire:
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Eupher, I was referring to any meat that one puts on the grill......... :hammer: :hammer: :hammer:
quit picking nits........ :tongue:
I usually make my chili from leftovers that were grilled and/ or smoked. I've heard of people boiling chicken & ribs before grilling. Might as well eat cardboard w/ BBQ sauce on it. For the record, a slow simmer also removes flavor, so there !! :tongue: :fuelfire:
I don't agree about the flavor thing, but if that's your method, hey it's your grill. There are lots of things you can do with liquid to bolster flavor, and nobody's ever complained about my brats or anything else I've cooked that way.
Ever cook for a living? I have...... :fuelfire:
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Oh my.
:ashamed:
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I don't agree about the flavor thing, but if that's your method, hey it's your grill. There are lots of things you can do with liquid to bolster flavor, and nobody's ever complained about my brats or anything else I've cooked that way.
Ever cook for a living? I have...... :fuelfire:
Yeah, for the Army!! ::) We ALL know how good Army chow is......... (NOT!!) :fuelfire:
I'll match MY brats against yours ANY day!! ::throws down the gauntlet:: :-)
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Yeah, for the Army!! ::) We ALL know how good Army chow is......... (NOT!!) :fuelfire:
I'll match MY brats against yours ANY day!! ::throws down the gauntlet:: :-)
The Army AND other places, my good man.
Consider your gauntlet retrieved. Your ass is MINE. :evillaugh:
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The Army AND other places, my good man.
Consider your gauntlet retrieved. Your ass is MINE. :evillaugh:
I didn't know that Jack in the Box counts as a "professional cook"??? .......... :stirpot: :rotf: :rotf: :rotf:
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Ahem...I simmer country ribs in water for a good half hour, before I put them in the crock pot or oven with bbq sauce. I don't want all that greasey melted fat in them.
They are very tender, falling off the bone, lots of flavor...and reallllly good according to those eating them! :tongue:
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Ahem...I simmer country ribs in water for a good half hour, before I put them in the crock pot or oven with bbq sauce. I don't want all that greasey melted fat in them.
They are very tender, falling off the bone, lots of flavor...and reallllly good according to those eating them! :tongue:
When PROPERLY grilled &/or smoked, ribs, too, can be tender, falling off the bone & yummier........ I don't seem to have a problem with the "grease" as most of it cooks out. Damned Yankees......... :fuelfire:
You won't see any GOOD BBQ restaurants IN KC doing that kind of crap!! Just sayin'.........
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When PROPERLY grilled &/or smoked, ribs, too, can be tender, falling off the bone & yummier........ I don't seem to have a problem with the "grease" as most of it cooks out. Damned Yankees......... :fuelfire:
You won't see any GOOD BBQ restaurants IN KC doing that kind of crap!! Just sayin'.........
Yeah...I guess one in KC would think an Iowan is a Yankee.... ::)
and those up there in MN...are Eskimos.
:-*
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Yeah...I guess one in KC would think an Iowan is a Yankee.... ::)
and those up there in MN...are Eskimos.
:-*
Well, we ALL know what IOWA means........ (Idiots Out Wandering Around) :-) I thought you were from Sillinois or Nebraska .........
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Well, we ALL know what IOWA means........ (Idiots Out Wandering Around) :-) I thought you were from Sillinois or Nebraska .........
Born and lived in IL until 5, then to SD for 2 yrs, IA for 5, back to IL for HS and college, then to NE for 3 yrs. Definitely a Midwesterner. I just happened to end up in the south for the last 33 years. :(
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I've YET to meet a Midwesterner that can do a decent BBQ...... I mean, come on, they think that "ketchup" is a "spice"........ :fuelfire:
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I didn't know that Jack in the Box counts as a "professional cook"??? .......... :stirpot: :rotf: :rotf: :rotf:
Nope, didn't do that one. Or Mickey D's. Or Burger Puke. Or any other number of fast food joints.
But even if I'd had, I still would've been paid to prepare food.
And besides your self-taught skills (which are considerable, but not professional), where was it you cooked again? [Crickets....]
:rotf:
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Nope, didn't do that one. Or Mickey D's. Or Burger Puke. Or any other number of fast food joints.
But even if I'd had, I still would've been paid to prepare food.
And besides your self-taught skills (which are considerable, but not professional), where was it you cooked again? [Crickets....]
:rotf:
OK, if you want to play THAT game, hash slinger.........
And, if you MUST know, I started cooking at age seven and have been paid to cater some parties during my teenage years..... OOOPS!! I guess that makes me a "professional"......... :tongue: :rotf: :rotf: :rotf: :rotf:
Besides, I NEVER claimed to be a "Chef". Quite honestly, Army Cooking School doesn't quite compare to the CIA, IMHO.
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:popcorn:
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:popcorn:
Here. I'll share.
:cheers1:
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Where'd Eupher go ?? ::crickets::
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Here. I'll share.
:cheers1:
Thanks! :-)
Isn't it fun to watch children playing so well with others? :fuelfire:
:tongue:
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OK, if you want to play THAT game, hash slinger.........
And, if you MUST know, I started cooking at age seven and have been paid to cater some parties during my teenage years..... OOOPS!! I guess that makes me a "professional"......... :tongue: :rotf: :rotf: :rotf: :rotf:
Besides, I NEVER claimed to be a "Chef". Quite honestly, Army Cooking School doesn't quite compare to the CIA, IMHO.
Hmmm. That's another thing I've never done -- sling hash. Care to enlighten me as to what that is since you know so much about it? :uhsure:
I've also never claimed to be a chef. That's relegated for those guys in the stovepipe white hats and the starched white coats who scream a lot. :-)
In all honesty, Army cooking school didn't teach me squat. It was basically nothing more than slave labor for the dining facilities of the training brigade at Ft. Jackson. My education came later when I worked with mostly civilians who taught me some of the finer points of food preparation. (I got pretty good at sauces.) I guess those evenings of tenderloin and lobster on Monday nights were a bit removed from "hash" (still don't know what that stuff is... :uhsure: ), along with the night baking I did for awhile.
So, in essence, I think I'm a cook with a fair amount of good experience in a professional setting. I don't do it for a living anymore, but when I did, I worked with professionals who insisted that I treat the job the same way.
As I civilian, or better said both in and out of uniform, I worked in some family-type restaurants. Not bad, but it wasn't the kind of cooking that I saw in the Army.
Hell, it was either that or go in the Navy and work on helicopters....... :tongue:
:cheersmate:
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oh yeah ? I bet that you drink Budweiser, too ......... :tongue: :fuelfire:
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oh yeah ? I bet that you drink Budweiser, too ......... :tongue: :fuelfire:
Don't drink a'tall any more, but when I did it was Pilsner Urquell. Are you the kind of guy that looks a gift horse in the mouth?
Gimme that beer back!
:bird:
:lmao:
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Ahem, Euphless...... do you separate your eggs (yolks and whites) before making an omelette??
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One day on a sleep over with a friend that lived on a farm I watched her Mother cook the chops, and for the life of me hamburgers in a fry pan with a couple inches of water.
My friends Mom added garlic and spices to the water and cooked them for about a few minutes on each side.
She then removed them to the grill to finish cooking.
I do the same thing. I let them simmer in a pan of water until I'm ready to cook them, then they go on the grill or cast-iron pan for a few minutes. It works pretty well.
I have a bad case of ADD. I can "start" cooking dinner at 5 and might not eat until 9.
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Has anyone else cooked one by sticking it on a fork and cooking it over the burner on the stove?
I have an electric stove. If I did that, I would burn my house down. :(
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Here. I'll share.
:cheers1:
Add me please, this should be fun to watch! :popcorn: :cheersmate:
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Ahem, Eupher...... do you separate your eggs (yolks and whites) before making an omelette??
FIFY
Ach, Thorazine, the Navy aviator guy has asked me a question! About cooking! Yippee!!!! :fuelfire:
Uh, you mean whip the egg whites before folding the beaten yolks back in, creating an unbelievably light, fluffy omelette? When poured into a hot, buttered pan? Like I've seen in Texas?
Nope. I make 'em the French way. Roll 'em up with a little sauteed veggies in the middle. Maybe some cheese. Diced ham on a good day.
Don't get me wrong -- I like 'em the Texas way. I'm generally too lazy to go to all that trouble though.
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I hated doing egg-white omelettes, especially when you have to stop what you're doing to crack and separate two stinkin' eggs. Working the brunch shift sucks.
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FIFY
Ach, Thorazine, the Navy aviator guy has asked me a question! About cooking! Yippee!!!! :fuelfire:
Uh, you mean whip the egg whites before folding the beaten yolks back in, creating an unbelievably light, fluffy omelette? When poured into a hot, buttered pan? Like I've seen in Texas?
Nope. I make 'em the French way. Roll 'em up with a little sauteed veggies in the middle. Maybe some cheese. Diced ham on a good day.
Don't get me wrong -- I like 'em the Texas way. I'm generally too lazy to go to all that trouble though.
I make them your way, Euph...
:fuelfire:
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Actually, I was informed that the French whip up the egg whites and gently fold in the eggs. I suppose that depends on what part of France. I was only ever in Marseilles and NEVER had an omelette there. It may also depend on whom you ask.
For the record, I typically fix my omelettes the lazy man's way, too. (The same way the Navy and many other places did them) I have, on several occasions, whipped the egg whites, folded in the yolks and added in my favorite ingredients after the egg batter was in the pan.
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Actually, I was informed that the French whip up the egg whites and gently fold in the eggs. I suppose that depends on what part of France. I was only ever in Marseilles and NEVER had an omelette there. It may also depend on whom you ask.
For the record, I typically fix my omelettes the lazy man's way, too. (The same way the Navy and many other places did them) I have, on several occasions, whipped the egg whites, folded in the yolks and added in my favorite ingredients after the egg batter was in the pan.
Classic French omelette cooking (and that doesn't necessarily include the cuisine of southern France which is Spanish- and Italian-tinged) requires just beaten egg, maybe a bit of milk or water, and most especially, isn't cooked nearly as long as an American omelette. If the egg turns up brown at all, it's burned.
That's what I was taught back in the day, anyway. I suppose like potato salad, there's a bazillion ways to cook it and everybody has their own variation.