New Recipes

[nastyb]

I thought that with simtechs working all over the world, people would have good recipes to share. Especially their favorite ones! After all, all simtechs I know love to eat and drink. Please share your favorite recipe on these threads, no matter which state or country you are from. Thanks! biggrin:

[little jake]

I thought that with simtechs working all over the world, people would have good recipes to share. Especially their favorite ones! After all, all simtechs I know love to eat and drink. Please share your favorite recipe on these threads, no matter which state or country you are from. Thanks! biggrin:

Drink is the key word right, or is that just the shop I work for? I posted one on the other thread, the Irish Cream one.

[little jake]

As far as food goes, I need to get the recipe from my wife, but it is the greatest dolphin eating you will ever have, even seafood spots can't make it as good as my wife.

Nastyb, I don't know where you live, so I don't know if you can get fresh dolphin, but if you can I will post the recipe for you. Just need to have the wife tell me it.

[The Pirate]

lil jake, nasty b is in the BEST seafood capital of the world. in wash. they think eating dolphin is "flipper". make sure you tell themit is dolphin fish, not flipper or a reject from sea world.!!!arms: demon:

[little jake]

First one I have that is good, at least I think it is.

Ingredients:
two cups all purpose flour
one egg
one half cup of water
one large potato (diced)
three cups of milk
one pinch of salt
one half pound of bacon
one cup heavy cream or half and half (you choose, but cream tastes better in my opinion)
salt and pepper to taste
two slices of onion diced or chopped.
Method:
1) In a medium bowl, combine flour, egg, one half cup of water (noted above) and salt. This is to form the dough. When the dough is made, dice it.

2) Bring a large pot of water to boil. Stir in the dough, potato, and onion. Cook for 20 minutes, or until potatoes are tender. When done drain.

2.1) Also while doing step number two you will want to cook the bacon to a crisp. When bacon is crisp crumble it.

3) Return pasta and the potato mix into a large pot over medium-low heat, and add the bacon. Add one teaspoon of the bacon grease from the bacon just made. Add milk, cream (or half and half), and salt 'n' pepper. Set dish on simmer for twenty minutes without boiling it.

The mahi mahi recipe will come soon.

[The Pirate]

OOF DA! !:biggrin: :biggrin:

[little jake]

OOF DA! !:biggrin: :biggrin:

And, ya sure you bet chya golly gee. My kind of talking... beats the 15 other languages we put up with every day don't it "Olie", however, I'm nout sure which country that recipe is for. If you want a Norski recipe I'll give you the recipe for lefse and lutefisk. Sorry if I spelled anything wrong for all you other Norski's out there.

[noodles]

If you want a Norski recipe I'll give you the recipe for lefse and lutefisk. Sorry if I spelled anything wrong for all you other Norski's out there.

Lefsa good... Lutefisk BAD.

[The Pirate]

both will give you the same sydrom as noodles avatar!!!

pickeled herring and swedish grog will cure it!!!!nutkick: blinkey:

[noodles]

both will give you the same sydrom as noodles avatar!!!

pickeled herring and swedish grog will cure it!!!!nutkick: blinkey:

You bastard? You had to mention pickled herring. Now I have to drive drunk up to the local purveyor of All Things Fish, and buy some herring. I love that stuff!!

Never heard of Swedish Grog though? What is it?

[noodles]

Here?s a dandy summertime recipe. I can?t take credit for it though, as it is from the July 1989 issue of Food & Wine magazine. Give it a whirl? I guarantee it will become a family favorite.

FROGMORE STEW

This recipe can be adjusted to serve any number- Just allow 2 teaspoons of ?boil? per quart of water and ? pound shrimp, ? pound sausage and 1 ? ears of corn per person.

8 Servings?

1/4 cup Seafood boil (Old Bay or Zatarain?s) with 3 tablespoons coarse (kosher) salt
2 pounds hot smoked sausage links cut into 2-inch pieces
12 ears freasly shucked corn on the cob, broken into 3-to 4 inch pieces
4 pounds of large fresh shrimp, unpeeled

In a stockpot, combine the Seafood Boil with 6 quarts of water and bring to a boil. Add the sausage and boil for 5 minutes. Add the corn and cook for 5 minutes longer. Add the shrimp to the pot and cook until pink and firm and the corn is crisp-tender, about three minutes. Drain immediately and serve.

I don?t know why this is called Frogmore Stew, as it contains no frogs and it is not really a stew? But it is frikkin? delicious!! This is best served with ICE COLD American style (read: hoppy) beer

[Textech]

Never heard of Swedish Grog though? What is it?


Thats what you barf after driving drunk, and eating pickled herring.jester: gurn:

[The Pirate]

You bastard? You had to mention pickled herring. Now I have to drive drunk up to the local purveyor of All Things Fish, and buy some herring. I love that stuff!!

Never heard of Swedish Grog though? What is it?

I spent some time in rockford, ill., back in the days of cheap gas and huge cars, working at the chrysler plant makin huge plymouth fury's and new yorkers and dodge cop cars.("71,"72) a good friend was a member of the "Sons of Sweden" Lodge. last name Aaronnson(!). they make it every year in the fall between thanks giving and Christmas, when the pickled herring is traditionaly done. it starts with this huge witches pot looking caldron, they put raisins, prunes, cinnamon, nutmeg, sugar, and some un-identifiable dried fruits, and when this bubbling mass of constipation cure is hot, they dump in about 5 gals of everclear!!! it makes enough to totaly drunk ass about 110 hard boiled swedes!!! then they serve a swedish style shmorgesborg,swedish meat balls , every kind of potatoes , brisket, duck, chicken, roast beast, with tons of pickled herring every 10 inches around the 30 foot long buffet table. the tradition is the grog will get you ready for the long 7 month winters in sweden and the fish is like salsa to the swede's. just don't make plans for driving or getting more that 2 feet from the porcelain god for 3-4 days!!!
good times, yep, good times............
p.s ever heard of a swedish compass??
it's a coppenhagen can with a mirror in the bottom so you can see who's lost!!!!arms: lolup: soppy:

[Textech]

Hey Noodles,

You're right! That is great summertime party food. We also added whole crabs when I was stationed in Fl. I was told that in the Carolinas, and Va. they sometimes put in mussels. On the Texas Gulf coast, down towards Mexico, they quarter cabbage, and add it along with a little cilantro.beerchug:

[little jake]

Lefsa good... Lutefisk BAD.

Got that right. Not sure why, but I'll eat rocky mountain oysters, but NEVER lutefisk.

By the way, does anyone have a good recipe for krumcaca? (not sure of the spelling) but it is a cookie.

[Textech]

What is lutefisk?

[The Pirate]

imagine all the fish that no one wants to eat if you saw them with your own eye's, then, after they sit around for a couple of weeks in the sun, some poor scandanavian comes along and say "yah, sure we can make dis smell even worse," and takes it home in a barrell, puts some funky looking white cheezy crap on it and stores it for the winter. when they open the barrel in the spring, they all get together and with battle axe's and swords, and the looser has to open it, as the first burst of the smell usually kills the first viking to open it. when the first blast is disiminated by the next day of party'ing, all the scandinavians are drunk and hungry and no one cooked, so they have to eat it.

nutkick: nutkick: demon: demon:

[noodles]

What is lutefisk?

From Wikipedia:

Preparation
Lutefisk is made from air-dried whitefish (normally cod), prepared with lye, in a sequence of particular treatments. The first treatment is to soak the stockfish in cold water for five to six days (changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, regaining a size even bigger than the original (undried) fish, but the protein content paradoxically decreases by more than 50 percent, causing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11?12, and is therefore corrosive. To make the fish edible, a final treatment of yet another four to six days (and nights) of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.

Cooking
After the preparation, the lutefisk is saturated with water and must therefore be cooked carefully so it does not fall into pieces. It does not need any additional water for the cooking; it is enough to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20?25 minutes. It is also possible to do this in the oven. The fish is then put in an ovenproof dish, covered with aluminium foil, and baked at 225 ?C (435 ?F) for 40?50 minutes.
When cooking and eating lutefisk, it is important to clean the lutefisk off of pans, plates, and utensils right away. Lutefisk left overnight becomes nearly impossible to remove.

[The Pirate]

don't let it ge on the paint either, and don't worry, it won't stay in your colon long enough to notice until your in a tree stand at 20 below and you hear that dreaded niose in your blaze orange body suit.lolhit: lolhit: shocked:

[Textech]

DAMN! That makes menudo sound appetizing.shocked:

[noodles]

DAMN! That makes menudo sound appetizing.shocked:

I like menudo as long as I don?t think about what?s in it? Lutefisk on the other hand, is just plain nasty.

[The Pirate]

schmidt on a shingle is better than lucifer fish.angryf:

[Mas_o_menos]

MENUDO ? jump: Did somebody say MENUDO ?jump:

Now we're talking some good eats !!!! Not to mention that it will cure the hangover caused by overpartying while eating barf: lootyfishk !

[The Pirate]

hola , mas, como esta!

do you have a good recipe for menudo? i haven't had a decent taste since i left san diego, there was a street cart in chula vista that was the best i have ever had, but being menudo, there ain't a gormet recipe for it from the real world. that, some warm and still oily tortilla's and a dos xx's or a tecate is so f'n good, man i miss real mexican cooking......eeeek:

[little jake]

How many times I smelled lutefisk being cooked at the grandparent's home. The best memory about it is the family getting together to eat. That doesn't happen much now. Of course grandma always made something else if we didn't want to eat the lutefisk, that was for us grandkids. But we were told to at least try it, just to make sure we didn't like it. I could never get over the smell, but I did try it.

[nastyb]

What is menudo?

[The Pirate]

you really don't want to know, if you ever intend to actually eat it, but from what my chicano friends told me in southern california, loosely translated it means 'mixed up" or the other one i heard is "a little something for everyone", but just think mexican chittlin's!!! only actually edible.lolhit: clap:

in french, i think it's "melange' " soup'ish stew, but from very humble roots, when the po' folks had to make do with every part but the moo/oink!!

[Mas_o_menos]

Made a big batch once. Wife made me cook it in the backyard on the barbecue. Still came out damn good! Overcooked the patas a little though.........

[The Pirate]

which is best for home style, tho, pig feet, beef shank, tripe or some of each, and do you use the chili paste, or fresh? jalepeno's or habenero's? spanish onion and garlic or just the onions? how do you manage the heat on the bar-b?huh4: huh4:

[The Pirate]

Made a big batch once. Wife made me cook it in the backyard on the barbecue. Still came out damn good! Overcooked the patas a little though.........
patas,? chicken, pig, beef, stinky feet? what is your favorite?

[Mas_o_menos]

Any self respecting menudo cook will tell ya the humble pig is the foot of choice ! And yes, I have occasionally resorted to paste...... Oh, the shame of it all. And your choice of chilis is dependant on who is coming to dinner. When my uncle would eat the stuff he would be chompin on chilis and sucking in a large spoonful. Boy could he sweat! My aunts would get together and make some killer (literally) menudo !

[The Pirate]

my friend in sandiego in the navy was from nuevo lerado, and he would bring some to work, on pot luck night and it was so hot, there was no flavor, just burn, after us gringo's got our bowls full, he would get out the bag of chopped chili's and tobasco and fire it up fo the chicano's in the shop, and it was actually amazing that anyone could sweat that much and not die of dehidration!!!!!!
and they would chomp fresh jalepano's like celery while the ate the menudo!!
whew, good times, yep, no parasites in them colon's!!!shocked: shocked: hothead: hothead: scared: scared: toilet: firedevil

[Textech]

What is menudo?

NastyB,
It is beef tripe, cut into approximately spoon sized chunks, and cooked with white hominy, split pigs feet, and a blend of chili seasonings and peppers into a chunky soup. It is served with lime wedges, and corn tortillas or cut up bolillas(white rolls). There is usually chopped onions, and fresh jalapenos as a "garnish".

It is usually served late at night or early in the morning after a function of some sort,ie, a wedding, birthday, or just a night out drinking. It stinks like hell when it is cooking, but if it is done properly, it is pretty good when you are drunk. (some people actually eat it sober).

[nastyb]

Thanks. I don't think I could eat it if I knew tripe was in it. notsure:

[noodles]

What is menudo?

This is Menudo...

http://content.answers.com/main/content/img/amg/pop_artists/P15137BPUM7.JPG

[Textech]

That's just sad.bored:

[The Pirate]

This is Menudo...

http://content.answers.com/main/content/img/amg/pop_artists/P15137BPUM7.JPG

for a minute i thought that picture was all of micheal jacksons old boy friends...........screwy: blinkey:

[Mas_o_menos]

There are several versions of menudo (the soup) depending on how far south or east you go. Personally, I prefer the So. Cal version. Mmmm Mmmmm Good. I used to wear a shirt that said "Menudo, Breakfast Of Champions". I can cook it but it hasn't come up to my moms and her sisters standards yet. I can still get a good bowl at some hole in the wall places back in So. Cal. Just like mom useta make.

[noodles]

My favorite version of that wonderful concoction came from a dinky little Mexican restaurant on 6th Ave. in South Tucson. Always bought a quart to-go container for home? Gawddamn that was fine eatin'!

[Textech]

There are several versions of menudo (the soup) depending on how far south or east you go. Personally, I prefer the So. Cal version. Mmmm Mmmmm Good. I used to wear a shirt that said "Menudo, Breakfast Of Champions". I can cook it but it hasn't come up to my moms and her sisters standards yet. I can still get a good bowl at some hole in the wall places back in So. Cal. Just like mom useta make.
This is true of nearly all Mexican food. What is the difference in what I posted, and the SoCal version?

[The Pirate]

in my experience, tex/mex is just hotter, socal is hot, but there is SOME flavor left.bump:

[nastyb]

Little Jake, If no one here comes up with a good recipe for "krumcaca" try cooks.com.

[nastyb]

Little Jake, cooks.com has 5 recipes for "krumkaka". laugh:

[little jake]

Little Jake, cooks.com has 5 recipes for "krumkaka". laugh:

Thank you nastyb. I've been craving kurmkaka for a long time.

[nastyb]

While having a wonderful time in Oahu, discovered a delicious drink called Lava Flow.
Here is the recipe if you would like to try it, or make it for your special one:

There are many variations for this drink. The biggest difference is some recipes are using 1 oz. of light rum and 1 oz. of coconut rum. When coconut rum is not available you can use 1 1/2 oz. of light rum and 1/2 oz. of coconut cream.

Ingredients:
1 oz light rum
1 oz coconut rum
2 oz fresh or frozen strawberries
1 small banana
2 oz pineapple juice
2 oz coconut cream
Crushed Ice

Preparation:
In a blender mix the 2 rums and the strawberries to form a smooth paste. Pour this mixture along the sides and bottom of a tall glass. Clean the blender, then put the banana, coconut cream, and pineapple juice in blender with some crushed ice and blend until smooth.
Pour mixture into the glass very slowly. Garnish with a wedge of pineapple and a cherry. You can use a tiny umbrella to feel tropical if you desire.

If coconut rum is not available, use:

Ingredients:
1 1/2 oz light rum
2 1/2 oz coconut cream
2 oz fresh strawberries
1 small banana
2 oz pineapple juice
Crushed Ice

Preparation:
Mix the rum, 1/2 oz of coconut cream and strawberries in the blender to form smooth paste. Pour the mixture in a tall glass on sides and bottom. Clean the blender and put in it the banana, rest of the coconut cream, pineapple juice, and crushed ice and blend until smooth.
Pour this mixture slowly into the glass. Garnish with pineapple wedge and cherry. You also can use a paper umbrella with this.

These drinks are soooo good, your girlfriend, partner, spouse might just let you watch the Sunday Super Bowl game without complaining. laugh:

[Egyptian]

Here is another one to add to the list. It was devised by a Puerto Rican friend of mine in Egypt one night when we were running out of about everything. Called a Puerto Rican Martini.

1 shot of Vodka (Russian is better)
1 shot of Coconut Rum
2 shots of pineapple juice

shake of ice and serve. Watch it, they bite, At the sim show in Orlando in December, they were declared the offical drink of the TBOS. And for good reason, after the bar tender had made about 100 of them (the company had an open bar at Bahama Breeze), no one was in any condition to object.

Egyptian