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  #11  
Old 11-03-2008, 08:09 AM
possm_23 possm_23 is offline
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sounds like a cpl of great recipes....i like the chile best.......just gonna add a little bit more "hot" to it....
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  #12  
Old 11-03-2008, 01:48 PM
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Ashrunner Ashrunner is offline
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Well, I guess I'll jump in here and pass on my favorite recipe.

Remove plastic container from box.
Cut a small slit in the top of clear seal for venting.
Open microwave door, place container inside, close door.
Set cooking time to 4 min (I set mine to 3 min 30 secs due to altitude).
When finished, let cool for two minutes, then serve.

This works quite well for a variety of recipes from a number of companies.

Plus, everyone tells me they never developed a taste for anything I cook. Well, I never did either until I spent six months living off the first batch of MREs. 8v)
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  #13  
Old 11-03-2008, 02:19 PM
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That cracks me up, Ash!
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  #14  
Old 11-03-2008, 06:01 PM
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DrBill DrBill is offline
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Paper models and cooking go hand-in-hand -- or at least it seems like they ought to for some reason. This is one of my favorites: loaded with fiber (just like paper) and a good source of protein and warmth for a cold day.

BILL’S BEANS
Ingredients:
2-3 Tbs extra virgin olive oil
2-3 nice-sized cloves of garlic, finely minced (or 2 tsp of ready-minced)
1 large onion diced, ¼” to ½” dice
8 oz smoked sausage (e.g., Polska Kielbasa) or chorizo, smoked ham, etc., ½” dice (you can skip this for a vegetarian version)
15 oz. can of kidney beans, reserve liquid
15 oz. can of black-eyed peas, reserve liquid.
15 oz. can of navy beans, light red kidney beans etc. – whatever your like, reserve liquid.
(Note that the choice of beans is intended to mix color and texture, so many different combinations can be used.)
28 oz. can of whole cooked tomatoes, quartered. I prefer whole Italian plum tomatoes. Use a brand that delivers lots of tomatoes and less liquid (Sclafani, for example). Reserve the liquid
1-2 tsp mixed Italian seasoning (dried parsley, oregano, thyme, basil)
1 or 2 bay leaves
Salt and pepper to taste
Hot sauce, sherry pepper sauce, crushed Aleppo or California peppers, etc., to taste if desired

Preparation:
In a large sauté pan or kettle over medium high heat, sauté the garlic in the olive oil until it begins to brown
Add onion and sauté until translucent
Add smoked sausage (or other meat) if desired, and sauté briefly until lightly browned
Reduce heat to medium; add beans and toss with other ingredients
When blended, add tomatoes and toss with other ingredients
Add about 1 cup of the reserved bean and tomato liquid (about half and half)
Add bay leaves, salt and pepper to taste
Reduce heat and simmer for about 20 minutes. Add bean and tomato liquid as needed to maintain consistency. When done, the resulting concoction should be like a stew, fairly thick but not runny.
Adjust seasoning as needed. Add hot sauce if desired (or earlier in the process)

Notes:
The choice of beans is up to the cook. I like to mix dark and light colored beans for the visual effect. From a flavor standpoint, red kidney beans seem to go well with black-eyed peas or navy beans. Experiment in whatever direction your taste buds lead. This dish keeps well. It may be prepared ahead of time and reheated as needed.
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  #15  
Old 11-04-2008, 05:49 AM
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Don Boose Don Boose is offline
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I trust you will have stirred up a cauldron of this when I come to visit, Bill!

Bean soups are among my favorites. Lots of different beans for both flavor and visual effect. Now and then a hamhock or turkey thigh . . .

Don

ps: I guess if I manage to get out to visit you, Ash, it will be for the models and the volcano stories and the photographs, not the cooking.
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  #16  
Old 11-04-2008, 06:22 AM
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KCStephens KCStephens is offline
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Ash,
I guess you don't have to worry about washing too many dishes do you?

One thing to consider, if you switch over to the meals that are served in paper containers, you would never have to worry about running out of stock for your formers.
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  #17  
Old 04-28-2018, 02:09 PM
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Padraig Padraig is offline
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This thread hasn't seen action in 10 YEARS!?
Did a search on BBQ and got nothing, but searched cooking and landed here.
In a nutshell: I caught the BBQ (smoker/smoking meat) bug 4 years ago or so. Had the neighbor over for some ribs done on a grill - which is possible but a lot of babysitting is required. the following year he bought me a little Brinkman smoker, after that I grabbed an electric Brinkman, then got my hands on a stainless steel barrel and made my own UDS (ugly drum smoker) ... the pinnacle unit IMO. So there you are. I am a smoker of meat now instead of everything else I was smoking back in the day. Now with 4 smokers. Year round.

BBQ is huge now the world over, so there must be more of you here because one Facebook group I am in has more Brits than Amerks ... I think that's a Canadianism.
Cheers

Last edited by Padraig; 04-28-2018 at 02:10 PM. Reason: spelling
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  #18  
Old 04-28-2018, 03:22 PM
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Butelczynski Butelczynski is offline
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I like to cook too except by the time I finish cooking I get so hungry I eat all of it. Weight gain was the result so I stopped cooking altogether. I'll avoid this thread.
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  #19  
Old 04-29-2018, 04:16 AM
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Kevin WS Kevin WS is offline
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I enjoy baking - bread plain and fancy (nothing like sage and onion bread at Christmas or to go with cold chicken or sausages), rolls etc. Do lots of this - at least two bakes a week.

And simple easy comfort food - Toad In The Hole, REAL Cornish pasties, REAL Welsh Rarebit etc. All from basic family recipes from the late 1800's, early 1900's.
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