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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-19-2005, 07:30 AM | #31 | |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
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Loking for this Recipe
Quote:
I spent 6 years in Souther Italy and it is one of the foods I enjoyed but did not get a good recipe for. |
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09-19-2005, 07:40 AM | #32 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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Whole pork loin......awsome fried
roll in good bbq rub and fry fry fry. |
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09-19-2005, 09:43 AM | #33 |
Full Fledged Farker
Join Date: 02-10-04
Location: NorthEastern, PA
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My favorite thing to fry is crawfish tails. Roll`em in heavily seasoned flour first. Serve`em with a spicy creole mustard sauce.
If any of you have ever been to Little Italy in NY. The old style of hot sauce on fried seafood. Calamari, shrimp, soft shell crab, scalops, oysters, etc (just seafood in flour). All great stuff with that type of sauce. My version is better than the one`s they serve now, and close to what they used to serve years ago before too many tourists complained about how hot it was. Peanut oil is key to both of these.
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09-19-2005, 09:54 AM | #34 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That reminds me of something that I haven't done in a long time! We used to take fresh salmon and cut the fillet into pieces that are about 1 1/2 inches on a side, bread them (we used Shore Lunch brand) and then deep fry for just a couple of minutes (since they are small, the salmon cooks quickly). Serve them with a spicy ****tail sauce.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-19-2005, 10:08 AM | #35 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
****tail sauce. Looks like Ron got moderated.
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Kevin |
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09-19-2005, 11:49 AM | #36 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Quote:
C0CKTAIL SAUCE RECIPE 1 bottle (12 oz) of Heinz chili sauce 1 to 2 Tablespoons of Kraft Prepared Horseradish 1 Tablespoon lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt Dash of pepper Whatever you do DON'T get the horseradish SAUCE. It HAS TO BE "Prepared Horseradish" Start with 2 Tablespoons of horseradish and stir all ingredients together well and chill in the refrigerator. This makes about 1-1/2 cups of sauce. If you like it a little hotter, add a little more horseradish. A little less hot, add some more chili sauce. Keep it well covered in the refrigerator and it should be okay for a couple of weeks.
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09-19-2005, 12:22 PM | #37 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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We use Prepared Horseradish and Ketchup together. The Horse Radish was fresh From Illinois none of this store bought chit.
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Former Texan Former New Englander Former Husband :-) |
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09-19-2005, 01:36 PM | #38 | |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Quote:
Last thing i fried in turkey fryer was some speckled trout and some boudin balls.
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09-19-2005, 05:59 PM | #39 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
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Arancini with the meats & cheeses in it sounds amazing!
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09-19-2005, 06:30 PM | #40 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
****adoodledooo ****roach Joe ****er Don't go off half ****ed Spatch****ed Chicken
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ Last edited by Ron_L; 09-19-2005 at 07:59 PM.. |
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09-19-2005, 06:39 PM | #41 |
is One Chatty Farker
Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)
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Thanks, Ty. I copied that one down and put in my recipes. Will try it at our next fish fry/shrimp boil.
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09-19-2005, 08:14 PM | #42 | |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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Quote:
phil |
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09-19-2005, 08:32 PM | #43 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
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KCBS Member #14287
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09-19-2005, 09:31 PM | #44 | |
Full Fledged Farker
Join Date: 04-26-05
Location: Alvaton, Kentucky
Name/Nickname : John
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Quote:
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John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer |
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09-19-2005, 09:52 PM | #45 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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ravioli
did someone mention that? You MoFos, bring fresh ravioli to greg's meat please, cheese ravioli is served with a shovel
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