The Official Food & Beer Thread*

Martial Media, Culture and Other Arts Off Topic
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21

[QUOTE=Becca;857315]True. My second husband was a womanizing tool, but he could really cook.

sorry about that, better luck on the 3rd :slight_smile:

Wild Game Soft Tacos
2 lbs of wild game, ground twice (I like sheep best, but it’s even good with antalope)

I like sheep too, never had an antelope…got a phone number?
[ba dum dum, crash! I’ll be here all week lagies and germs…]

sour cream
shreaded chedar (sharp works best with wild game)
Pace Picante sauce (hot or mild, your choice)
1 T garlic salt
1/4 t cardamom
1 t paprika
1/2 t red peper
corn or flour torillas. (I like it with corn, but once, again, your choice)
1 highball liccore of your choice

Take out frying pan. Take a sip of your drink. Brown the meat with all spices, taking sips of your drink as nessisary. No need to drain off the fat, wild game is actually very lean. Pre-heat tortillas in microwave, about 30 seconds for an average pack of 10. Place a tortilla on a plate, take another sip. Place approximatly 1/2 cup of the meat mixture in a line on one side of the tortilla, then add a smear or sour cream. Finish the drink. if nessisary, get another to finish. Add picante and cheese to taste. Attempt to roll into a burrito shape if you can or just fold it. How many it serve depends on your interpritation of “a half cup of meat.” (Usually makes enough for 10) Since this is a Food and beer thread, enjoy your wild game soft taco with a brew of your choice.[/QUOTE]

spoken like a true gourmand!

22

[QUOTE=Oso;857517]dude, them’s jus’ tater cakes…nothing to see here, that’s what we always do wit leftover taters.

oso … i been meaning to respond to your last beer thread but i’ve been too busy with finals, work, family, lifting, drinking.

heh, the 120 will smack your momma for ya, still too hoppy for me though.[/QUOTE]

see i need to learn exactly what hoppy means so i can evolve beyond the guy who generically claims to like dark beers. i understand the hops have to do with the brewing process, and i understand alot goes into the 120 ipa, but i need to get a better handle on it all. i need to get serious and take this to the next level. i have a feeling that our differences of taste will lie in the fact that i like hoppy beers though.

as for sierra being 90s that just shows you what i’ve been living with man. there arent any good beer stores within a half hour or so drive into PA. until recently the only “dark beer” one could find was amber bock. imports were limited to guinness, heinekan, and corona (if corona is considered an import). krogers just started carrying all of this stuff in the past year or two, so i’ve been havin a blast going through it all. i know i need to get online, but i never wind up going through he trouble. i think that will change this summer.

unfortunately i didnt get to try the 120 ipa … my buddy brags though. he brags. and i cry on the inside.

… also … taker cakes. sweet they have a name. i just thought it sounded yummy one morning.

23

basically, and don’t quote me on this literally, older beers were mostly malt concoctions, strong in alcohol and very little bite to the tongue.

hops have been used to add flavor and, in the case of IPA’s, to increase the un-refrigerated shelf like prior to pasteurization so that the brit’s in her majesty’s far flung kingdom of the 19th century could have their beer ration.

when they got home from thier tour, they wanted their beer to taste like they’ve been drinking it for the last couple of years. so, hops became more of a mainstay.

hops add a level of bitterness I don’t like in mah beer. just enough to cut the edge of sweetness so I don’t think I’m drinking syrup.

my girl likes hoppy beers, there are very few we agree on and I haven’t kicked her out yet :wink:

if you’re taste is trending towards ipa’s you probably won’t find one better than the 120. If they brew another batch, I’ll try to grab an Imperial IPA from the same company that I sent you the Tasgall. It was an IPA I actually liked.

yea, man, tater cakes…you could add protein powder if you wanted. or just some scrambled up sausage…or if you’re still feeling healthy, the Morningstar Farms Sausage Patty is pretty tasty but soy.

24

“them jus tater cakes” spoken like a true mountain man! I had an old man buddy I hung out with for many years, the stories our seniors have are incredible. Anyway, he use to save up his leftovers and cooked `em all up at the end of the week, he called this “last of the garden”.

Unfortunatly I have to watch my cholesterol these days… that means egg intake is limited. My lady is from Puerto Rico, we have eggs over easy layed on a bed of steaming jasmine rice, mix up and enjoy. This includes cuban bread and coffee.

Oso, I have seen your lovely lady… best hold on to that one, that gorgeous and a likes to fight girl, epic!

When I get a chance, I`ll share my wifes pork roast attempt. I should stop reading this thread until Friday so I can drink a dang beer…

25

[QUOTE=Oso;857540] older beers were mostly malt concoctions, strong in alcohol and very little bite to the tongue. hops have been used to add flavor and, in the case of IPA’s, to increase the un-refrigerated shelf like prior to pasteurization so that the brit’s in her majesty’s far flung kingdom of the 19th century could have their beer ration …

if you’re taste is trending towards ipa’s you probably won’t find one better than the 120. If they brew another batch, I’ll try to grab an Imperial IPA from the same company that I sent you the Tasgall. It was an IPA I actually liked.

yea, man, tater cakes…you could add protein powder if you wanted. or just some scrambled up sausage…or if you’re still feeling healthy, the Morningstar Farms Sausage Patty is pretty tasty but soy.[/QUOTE]

see … why dont they teach this **** in school. we’d all be better people for it no doubt. (actually one of the professors at the college im going to is obsessed with the japanese beer industry. im going to try to sign up for his class for one of my core requirements for that very reason).

let me know if you do man … ill cover everything. im also checking out that beer site now. http://www.ratebeer.com/MailOrder.asp

i like how you say, “if you’re still feeling healthy.” as if when we look at our omellette conconctions we say “well that dont look like it’ll give me a heart attack … what else can i add.” ok … i do say that.

26

sorry to hijack this thread, but do you know of any online sights vs call and order?

i found this one: http://www.liquidsolutions.biz/main/

lemmon pepper tillapia

take some fresh garlic, paprika, and lemmon pepper seasoning and fry up with a little butter and extra virgin olive oil.

pour half over some aluminum foil and place the tillappia (pre salted, peppered, and paprikaed) on top of it and then pour the other half over top. close er up and throw in the oven. i usually do about 375 for a half hour or longer - i overcook my fish though. paranoid.

i wish i could me more specific about amounts of seasoning and what not, but i just kinda throw it togeather.

27

[QUOTE=yu shan;857584]“them jus tater cakes” spoken like a true mountain man! I had an old man buddy I hung out with for many years, the stories our seniors have are incredible. Anyway, he use to save up his leftovers and cooked `em all up at the end of the week, he called this “last of the garden”.

lol, I call that Defcon 3, Defcon 1 and I eat the pets

Unfortunatly I have to watch my cholesterol these days… that means egg intake is limited.

I think the opinion is changing a little bit on eggs

My lady is from Puerto Rico, we have eggs over easy layed on a bed of steaming jasmine rice, mix up and enjoy. This includes cuban bread and coffee.

can you say West Tampa Sandwich Shop? or was it east? I still liked the feta and sausage omelette you can get at the place on Dale Mabry…what was the name? something momma?

Oso, I have seen your lovely lady… best hold on to that one, that gorgeous and a likes to fight girl, epic!

i’m doing my best

When I get a chance, I`ll share my wifes pork roast attempt. I should stop reading this thread until Friday so I can drink a dang beer…[/QUOTE]

you wait till friday to drink a beer?

28

[QUOTE=GunnedDownAtrocity;857642]see … why dont they teach this **** in school. we’d all be better people for it no doubt.

amen…but actually, I think pot is the universal unifier, not alcohol…but that’s another thread…

(actually one of the professors at the college im going to is obsessed with the japanese beer industry. im going to try to sign up for his class for one of my core requirements for that very reason).

let me know if you do man … ill cover everything. im also checking out that beer site now. http://www.ratebeer.com/MailOrder.asp

[B]as it happens, our new beer store is hosting a tasting tomorrow night featuring

http://www.highlandbrewing.com/

remember folks, the owner, Oscar Wong, trained under Shifu Brendan Lai in SF a long time ago…so, there’s our kung fu connection :slight_smile:

and they are supposed to have some of the Imperial IPA.[/B]

i like how you say, “if you’re still feeling healthy.” as if when we look at our omellette conconctions we say “well that dont look like it’ll give me a heart attack … what else can i add.” ok … i do say that.[/QUOTE]

lol, when I made myself 6 eggs the other day for breakfast (keep in mind it was just the eggs, no bacon, no bread)…I just kept adding hot **** to it rationalizing that the spices would burn the bad stuff away…

29

Wait till Friday to drink a beer! You believe that and you will believe anything! Pretty much I read KFO at work in the am, all this talk about beers and food makes me crazy. Err, keep em coming. LOL, the hot sh*t burning the bad stuff away, sounds logical to me.

30

[QUOTE=GunnedDownAtrocity;857653]sorry to hijack this thread, but do you know of any online sights vs call and order?

i found this one: http://www.liquidsolutions.biz/main/

[B][I]that one looks cool..there are some I’d like to try like the Old Knucklehead #12…but, I’ll probably not and just request it at my local retailer

http://bruisin-ales.com/index.php

I know you can’t but “Drink Local”

you might see if there is a brewer’s supply store around and if they can put you in touch with some people who are brewing in their basement…most home brewer’s are only too happy to share with admirers

[/I][/B]

lemmon pepper tillapia

take some fresh garlic, paprika, and lemmon pepper seasoning and fry up with a little butter and extra virgin olive oil.

pour half over some aluminum foil and place the tillappia (pre salted, peppered, and paprikaed) on top of it and then pour the other half over top. close er up and throw in the oven. i usually do about 375 for a half hour or longer - i overcook my fish though. paranoid.

i wish i could me more specific about amounts of seasoning and what not, but i just kinda throw it togeather.[/QUOTE]

Oso’s Ginger Salmon

1 Slab o’ Salmon
Butter
Olive oil
Garlic
Pepper
Salt

the above can be whatever you have on hand but definitely get fresh ginger and slice it up thinnish and lay it over the salmon along with thinly sliced lemon

wrap that shiat up in some foil, throw it on the grille for a half hour or so and then throw it on a plate with some wild rice blend and some asparagus

[SIZE=“1”]the wimmen’s, they be taking thier clothes off very soon after this and a nice red wine[/SIZE]

oh, the best way to cook asparagus:

fresh, young and tender (is there any other?) asparagus
i usually cut a good portion of the stalk away so I’ve just got the best part
lay it out on a cookie sheet, drizzle some olive oil on it liberally
some salt and pepper
cook at 400 for 10-12

31

[QUOTE=yu shan;857743]Wait till Friday to drink a beer! You believe that and you will believe anything! Pretty much I read KFO at work in the am, all this talk about beers and food makes me crazy. Err, keep em coming. LOL, the hot sh*t burning the bad stuff away, sounds logical to me.[/QUOTE]

ok, i thought I misinterpretted that…I was like ‘huh? Jim not drink during the week???’

alright, i’m out…these 10 hour days are killing me

32

i was trying to wait until saturday, but im sippin on a sammie smith taddy porter as i type.

33

slight hijack-sorta…
years ago, The Bayou-the best and oldest Cajun Resterant on Long Island,(from which sprang Big Daddy’s, Rattlesnake Jones,Gumbo Alley, and Nawlins) had a small paperbound cookbook written by the head chef, Jean Pierre, called,“Voodoo in the Kitchen.” This 25 page booklet had their most legendary recipies, including,their Bayou seasoning, Gumbo, Sweet Loretta Shrimp, Steak from Hell,Ettoufee,jambalaya, and others. If anyone has a copy of this, could you please xerox a copy for me? It’s no longer available, and my ex swears she’s never seen it. (yeah, right):frowning:

34

I’m still working on the Cutter City stuff we bought this weekend.

TT: not a hijack at all…anything food or beer.

sounds like an awesome cookbook. there has to be an online community somewhere to hunt for it or request a copy.

35

Roast Pork

I cant give this a whole lot of time but here goes:

Boston Butt Pork Roast (size up to your appetite)
Remove skin & fat (for the daring, you can fry or bake the skin, good with beers)
Poke deep holes in the meat
You will need these: adobo, sazon, sofrito
Rub all of these all over the roast and into the holes. Also shove garlic gloves into the holes, many as you can stand.
Note: Sofrito, there are many types, my wife makes her own.
Sofrito contains:onions,garlic,oregano,green peppers,recao,cilantro,ajicitos (peppers) combine in food processor.
Cut up thick slices of vidalia onions (my addition)
You will need a cooking bag (not a friggen crockpot)
Place the onions in bag as sort of a bed for the roast to sit on.
Lay the seasoned roast on the onions. Add some moisture to inside of bag, seal up cooking bag.
Moisture= BEER or chicken broth.
Cook at 425 for 1.5 hours, I prefer to cook slower for longer JMO. But wife cooks at 425.
My fun twist is, fire up your grill and get her good and hot. When the roast is done, remove the roast from the cooking bag and place on your hot grill. Not for long though, just enough to put a nice crisp outside and only turn once. This is quick.
We have our roast with of course rice and usually black beans cooked on the side. There are many sides my wife makes, I will come back to these later.
Note, the aroma that will fill your home while this roast cooks in outragious.
Another thing, have good cold beer on hand!

36

Greetings..

Worship HERE daily!!

http://beeradvocate.com/

Check-out the “Tastings and reviews”..

Be well..

37

[QUOTE=Oso;857746]Oso’s Ginger Salmon

1 Slab o’ Salmon
Butter
Olive oil
Garlic
Pepper
Salt

the above can be whatever you have on hand but definitely get fresh ginger and slice it up thinnish and lay it over the salmon along with thinly sliced lemon

wrap that shiat up in some foil, throw it on the grille for a half hour or so and then throw it on a plate with some wild rice blend and some asparagus
[/QUOTE]
Oooo! that sounds good! *metally adds salmon to shopping list.

38

[QUOTE=Oso;857296]new rule: you must have actually at least TRIED to cook anything you post.

it doesn’t matter if you succeed at it, you just have to try. ;)[/QUOTE]

Okay you god **** nazi

39

Scott’s healthy (somewhat healthy) wraps

Shredded Cheese (as desired)
Fresh Avocado
Spinach
Ground Turkey
Corn (removed from cobb)
Salsa (I use generic, and it’s really good)
Rice (your choice)
Whole Wheat Tortillas

Cook up the turkey, spinach, corn together and add the salsa towards the end. Have your rice already cooked.

Warm tortillas (preferrably in oven, microwave okay). Add rice and smach some of the avocado into it. Add turkey, salsa, ect…

Enjoy!:smiley:

40

[QUOTE=bodhitree;857820]Shredded Cheese (as desired)
Fresh Avocado
Spinach
Ground Turkey
Corn (removed from cobb)
Salsa (I use generic, and it’s really good)
Rice (your choice)
Whole Wheat Tortillas

Cook up the turkey, spinach, corn together and add the salsa towards the end. Have your rice already cooked.

Warm tortillas (preferrably in oven, microwave okay). Add rice and smach some of the avocado into it. Add turkey, salsa, ect…

Enjoy!:D[/QUOTE]

you eve tried pre-grilling the corn and then putting it in a little later? im gonna try that this weekend i think. my last final is tomorrow and ill finally have time to try things like this for a fewmonths.