Ponderous Intellect
Posts: 4,054 
Location: Twinksland
Location: Twinksland
October 5th, 2005, 02:35 PM
eeeeep! I'm downloading it now!
Well the only thing Ketchup is good for is when you want to cover up the taste of bbq'd sockeye and your 8yrs old.
Other then that....there isn't really any use for ketchup that I can fathom.....Even french fries are better with vinegar or mayonnaise.
although not every one on this planet agrees with the vinegar. Had a guy in France grimace when I asked for vinegar. You'd think I'd asked for Guano!
eeeeep! I'm downloading it now!
Well the only thing Ketchup is good for is when you want to cover up the taste of bbq'd sockeye and your 8yrs old.
Other then that....there isn't really any use for ketchup that I can fathom.....Even french fries are better with vinegar or mayonnaise.
although not every one on this planet agrees with the vinegar. Had a guy in France grimace when I asked for vinegar. You'd think I'd asked for Guano!
Time Out
Posts: 4,194
Location: Vancouver
Location: Vancouver
October 5th, 2005, 05:36 PM
Whats wrong with bear meat Pea?
I had one in my freezer a few years back. It is dark meat and other than that it gets cut up the same way as a pig. Bear ribs slowly cooked in the slow cooker are awsome as were the hams, sausage and steaks. yum yum now I am getting hungry.
Whats wrong with bear meat Pea?
I had one in my freezer a few years back. It is dark meat and other than that it gets cut up the same way as a pig. Bear ribs slowly cooked in the slow cooker are awsome as were the hams, sausage and steaks. yum yum now I am getting hungry. Knows Too Much
Posts: 2,017
Location: swirling in the abyss of nowhere la
Location: swirling in the abyss of nowhere la
October 5th, 2005, 10:12 PM
Quoting
Add cheese to the chips before you dip them in curry though...OMG Yummy!
Try curry on your chips 
make sure tho the chips are real, fluffy on the inside, crispy on the outside :P Hey I just sent you the link for the has been
make sure tho the chips are real, fluffy on the inside, crispy on the outside :P Hey I just sent you the link for the has been Time Out
Posts: 201
Location: Cloverdale, BC
Location: Cloverdale, BC
October 5th, 2005, 10:28 PM
I find for a change when I make spaghetti sauce or chili, is to use seafood like scallops, shrimp or cubed fish or chicken instead of hamburger. I even use sausages once in a while too instead of hamburger.
On occasion I will use shrimp, burger, sausage, chicken in at same time.
I find for a change when I make spaghetti sauce or chili, is to use seafood like scallops, shrimp or cubed fish or chicken instead of hamburger. I even use sausages once in a while too instead of hamburger.
On occasion I will use shrimp, burger, sausage, chicken in at same time.
Super Genius
Posts: 1,320
Location: Winnipeg
Location: Winnipeg
October 19th, 2005, 01:49 AM
I just made this one up tonight. I call it "Chicken Stuff."
Take some chicken and cut it into bits.
Make a marinade of beer (Two Rivers Red works best), honey garlic sauce, soy sauce, garlic (they never put enough in the sauce), onions (I like the red ones), one of those sweet orange peppers, a couple tomatoes, and maybe some other spices and stuff if you've got them laying around.
Put the chicken in the marinade for a few hours.
Cook some rice.
Dump the chicken and the marinade into a frying pan. Add some string beans and some peas and carrots (I had to use frozen, but fresh would be better), toss in a can of mushrooms (likely fresh ones would be better, but Mrs. Rev won't buy them).
Cook until the chicken is about done. Toss the rice into the frying pan and mix it all together. Let it bubble until the rice absorbs most of the sauce.
Yummy.
I just made this one up tonight. I call it "Chicken Stuff."
Take some chicken and cut it into bits.
Make a marinade of beer (Two Rivers Red works best), honey garlic sauce, soy sauce, garlic (they never put enough in the sauce), onions (I like the red ones), one of those sweet orange peppers, a couple tomatoes, and maybe some other spices and stuff if you've got them laying around.
Put the chicken in the marinade for a few hours.
Cook some rice.
Dump the chicken and the marinade into a frying pan. Add some string beans and some peas and carrots (I had to use frozen, but fresh would be better), toss in a can of mushrooms (likely fresh ones would be better, but Mrs. Rev won't buy them).
Cook until the chicken is about done. Toss the rice into the frying pan and mix it all together. Let it bubble until the rice absorbs most of the sauce.
Yummy.
Genius
Posts: 808
Location: Seattle
Location: Seattle
October 19th, 2005, 05:30 PM
Yo, yo yo Rev. That stuff sounded pretty good untill String-bean, Peas and Carrots entered the picture. Mrs. Rev doesn't have much-room on her plate for Mushrooms? We thought she was cool. Maybe the doggies have changed her. I promise not to let Zen discover this amazing and horrible revelation about her tastes. Has it started to get sub zero up there, yet? Will give you a Ringy-dingy soon. I betcha just cannot wait untill we send the Pee-Wee Herman inspired outdoor gear that we have for you, eh? Way better than that mini-chainsaw from last year. What was Zen thinking?
Yo, yo yo Rev. That stuff sounded pretty good untill String-bean, Peas and Carrots entered the picture. Mrs. Rev doesn't have much-room on her plate for Mushrooms? We thought she was cool. Maybe the doggies have changed her. I promise not to let Zen discover this amazing and horrible revelation about her tastes. Has it started to get sub zero up there, yet? Will give you a Ringy-dingy soon. I betcha just cannot wait untill we send the Pee-Wee Herman inspired outdoor gear that we have for you, eh? Way better than that mini-chainsaw from last year. What was Zen thinking?
Super Genius
Posts: 1,320
Location: Winnipeg
Location: Winnipeg
October 19th, 2005, 08:47 PM
Quote:
Two Rivers Red works best.
I've noticed a trend with regards to Rev's recipes. They all have beer in them.
Quote:
Veggies are good for you, Edge.
That stuff sounded pretty good untill String-bean, Peas and Carrots entered the picture.
Quote:
I don't understand it, but she's not a muchroom fan. Not to worry though, that just means more for me. You should keep mushrooms away from Zen though...sometimes he can get quite insistent that it's snowing in July.
Mrs. Rev doesn't have much-room on her plate for Mushrooms?
Quote:
A bit. It's still nice out though, you just have to remember to wear a jacket.
Has it started to get sub zero up there, yet?
Quote:
I was chasing the dogs around the house with that chainsaw just yesterday. They seem to be under the impression that it's real.
I betcha just cannot wait untill we send the Pee-Wee Herman inspired outdoor gear that we have for you, eh? Way better than that mini-chainsaw from last year. What was Zen thinking?
Member
Posts: 225
Location: Where The Wild Things Are
Location: Where The Wild Things Are
October 19th, 2005, 11:02 PM
Kokum's Bannock
Bannock is unlevened flat bread, made with ingredients available in the food rations that were distributed on indian reserves. It was considered survival food when access to traditional hunting grounds were unavailable to native peoples. There are as many different ways to cook bannock as there are isolated reservations across Canada, but this is how my kokum (grandmother) made it:
4 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons lard
about 2 cups of water
Optional: raisins, sugar, wild cranberries, nuts, seeds, or whatever you have.
Sift flour, baking powder and salt together. Melt lard then mix it into the dry ingredients. You can add some optional ingredients here, but you will have to experiment a bit to see what works. My kokum even used fish eggs in her bannock sometimes, but I didn't care for it...made the bannock too dense and oily!
Now make a little hole in the middle of the mixture. Start slowly adding some water and stir the mixture simultaneously with a fork, just a little at a time to the right consistency. You want to form a ball of dough that is not too sticky to handle and not so dry that it falls apart.
Once you have a good dough ball, knead it a bit to make sure it's mixed well. Don't knead it too much or it will turn out rock hard. Toss some flour on the bottom of a baking pan then press the dough into the pan. Use your fork to poke holes all over the top of the bannock, then sprinkle some flour on top.
Flip the whole thing over and make some holes on the other side, then put it in the oven at about 350 for about 25-30 mins. Flip the bannock over and bake it for another 10-5 mins, until it is a toasty brown colour.
Take the bannock out and put a light coating of lard on both sides, wrap it in a clean tea towel and lean it upright on the counter against the wall (this is to keep the bottom from getting soggy from laying on top of a hard surface).
Boil some water for labrador tea, steep with wild mint leaves. Serve bannock with lard (or butter if available) and homemade cranberry or blueberry jam and hot tea.
Kokum's Bannock
Bannock is unlevened flat bread, made with ingredients available in the food rations that were distributed on indian reserves. It was considered survival food when access to traditional hunting grounds were unavailable to native peoples. There are as many different ways to cook bannock as there are isolated reservations across Canada, but this is how my kokum (grandmother) made it:
4 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons lard
about 2 cups of water
Optional: raisins, sugar, wild cranberries, nuts, seeds, or whatever you have.
Sift flour, baking powder and salt together. Melt lard then mix it into the dry ingredients. You can add some optional ingredients here, but you will have to experiment a bit to see what works. My kokum even used fish eggs in her bannock sometimes, but I didn't care for it...made the bannock too dense and oily!
Now make a little hole in the middle of the mixture. Start slowly adding some water and stir the mixture simultaneously with a fork, just a little at a time to the right consistency. You want to form a ball of dough that is not too sticky to handle and not so dry that it falls apart.
Once you have a good dough ball, knead it a bit to make sure it's mixed well. Don't knead it too much or it will turn out rock hard. Toss some flour on the bottom of a baking pan then press the dough into the pan. Use your fork to poke holes all over the top of the bannock, then sprinkle some flour on top.
Flip the whole thing over and make some holes on the other side, then put it in the oven at about 350 for about 25-30 mins. Flip the bannock over and bake it for another 10-5 mins, until it is a toasty brown colour.
Take the bannock out and put a light coating of lard on both sides, wrap it in a clean tea towel and lean it upright on the counter against the wall (this is to keep the bottom from getting soggy from laying on top of a hard surface).
Boil some water for labrador tea, steep with wild mint leaves. Serve bannock with lard (or butter if available) and homemade cranberry or blueberry jam and hot tea.
Member
Posts: 181
October 20th, 2005, 08:56 AM
"tyranny of the measuring utensil"
That is fantastic! There really should be an entire website dedicated to this.
As for a recipe that expresses my roots/heritage: - I'm British for gods sake! The favourite food in England comes from Indian takeaways. I myself am rather partial to a Chicken Jalfresi with Mushroom fried rice.
To take me right back to my roots, you would need to make a meal out of a 24 hour ration pack. Lets try it shall we:
1. One water bottle with sterilising tablet and some orange powder. Swig this whilst your trying to gain the courage to eat more from the pack.
2. Take sachet of beef stew and heat in a single mess tin using 1 hexi block. Remember to use the sachet as a sleeve for the mess tin handle else you will burn yourself when trying to eat the delicious contents.
3. Finish orange from water bottle and go back to local stream to get more water.
4. Move up-stream of the dead deer and take uncontaminated water. Season with a sterilising tablet. leave for 30 minutes.
5. Open green pack of biscuit browns and attempt to eat one before all the saliver in your mouth has been used up. Ok, please note DO NOT LOSE THE LEMON POWDER SACHET. You will need this to reverse the constipation effects of the biscuit.
6. If it's a nice day, crack open the mini pack of Rolo's (or similar) and enjoy one of the 5 Rolo's as a nourishing desert.
Now pack your crap up, pick up your rifle and hike for another 20 miles until you've earned another Rolo
BLISS!
Hey - I was born in an Army Garrison and I spent much of my youth and teenage years as an Army cadet. This recipe demonstrates my roots perfectly.
"tyranny of the measuring utensil"
That is fantastic! There really should be an entire website dedicated to this.
As for a recipe that expresses my roots/heritage: - I'm British for gods sake! The favourite food in England comes from Indian takeaways. I myself am rather partial to a Chicken Jalfresi with Mushroom fried rice.
To take me right back to my roots, you would need to make a meal out of a 24 hour ration pack. Lets try it shall we:
1. One water bottle with sterilising tablet and some orange powder. Swig this whilst your trying to gain the courage to eat more from the pack.
2. Take sachet of beef stew and heat in a single mess tin using 1 hexi block. Remember to use the sachet as a sleeve for the mess tin handle else you will burn yourself when trying to eat the delicious contents.
3. Finish orange from water bottle and go back to local stream to get more water.
4. Move up-stream of the dead deer and take uncontaminated water. Season with a sterilising tablet. leave for 30 minutes.
5. Open green pack of biscuit browns and attempt to eat one before all the saliver in your mouth has been used up. Ok, please note DO NOT LOSE THE LEMON POWDER SACHET. You will need this to reverse the constipation effects of the biscuit.
6. If it's a nice day, crack open the mini pack of Rolo's (or similar) and enjoy one of the 5 Rolo's as a nourishing desert.
Now pack your crap up, pick up your rifle and hike for another 20 miles until you've earned another Rolo
BLISS!
Hey - I was born in an Army Garrison and I spent much of my youth and teenage years as an Army cadet. This recipe demonstrates my roots perfectly.
Knows Too Much
Posts: 2,488
Location: PEI...for now
Location: PEI...for now
October 20th, 2005, 09:07 AM
Quote:
Perhaps he's had some influence from The Urban Peasant for a cooking show it was fun to watch. Not only did most of his stuff called for Alcohol of various sorts, if you watched closely he'd go from sober to VERY flushed/high by the end of the show.
I've noticed a trend with regards to Rev's recipes. They all have beer in them.
Time Out
Posts: 4,194
Location: Vancouver
Location: Vancouver
October 21st, 2005, 11:50 PM
Interesting reciepe for a change of pace *snicker*
scroll about 75% down.
Interesting reciepe for a change of pace *snicker*
scroll about 75% down. Newbie
Posts: 39
March 4th, 2006, 07:48 AM
I go to different websites that have recipes and use them to make my own stuff. Sometimes I change it a bit for a Canadian version or I just leave it alone.
I do about 95% of the cooking in our home. Not bad for a guy.
This week I made Finnish turnip bake. It was yummy.
Mostly I try to make Canadian dishes, but have tryed Nordic recipes, Patak's (from the back of the can or U.K. website) recipes, All-Recipes or Recipe*zaar.
If anybody has any more suggestions, please let me know.
I go to different websites that have recipes and use them to make my own stuff. Sometimes I change it a bit for a Canadian version or I just leave it alone.
I do about 95% of the cooking in our home. Not bad for a guy.
This week I made Finnish turnip bake. It was yummy.
Mostly I try to make Canadian dishes, but have tryed Nordic recipes, Patak's (from the back of the can or U.K. website) recipes, All-Recipes or Recipe*zaar.
If anybody has any more suggestions, please let me know.
