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  1. #21
    Mr. P's Avatar
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    Quote Originally Posted by Dustoff '68 View Post
    67-24 here...slick driver.
    Me too...UH1-H. 1/17th Cav

  2. #22
    Dustoff '68 Guest
    Quote Originally Posted by Mr. P View Post
    Me too...UH1-H. 1/17th Cav
    4th Aviation Battalion, UH1-D

  3. #23
    Mr. P's Avatar
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    Quote Originally Posted by Dustoff '68 View Post
    4th Aviation Battalion, UH1-D
    Thanks for your service, BUD. Salute!

    Later, Good night.

  4. #24
    js's Avatar
    js
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    Quote Originally Posted by 2400 View Post
    Everybody GET DOWN, this is a hijack. We're taking this plane to Cuba. :smt026 :smt026
    Since you're on your way to Cuba... Here is your mission...

    There are 3 individuals that need a swift ass kicking...

    Castro, Chavez and Ahmadinejad

    You know what needs to be done... Take care of it.

    *this message will self destruct in....*
    "bing bang boom! hair out...hamburger time" - William Murderface

  5. #25
    Thor's Avatar
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    Ok, here goes. I'm kind of a chili purist at heart, but not quite. It's downright plain and simple. I prefer to grill the meat and THEN cut it up and make it into chili. Usually, I accomplish this by having a grilled chuck roast and then using the leftovers for chili. I never measure anything so I can't give exact measurements.

    My Chili Recipe
    3-5 lb chuck roast (cut in small pieces & trimmed of fat)
    one whole onion, Diced
    some olive oil (or rendered suet)
    water
    Chili powder (about a cup)
    cumin (small amount)
    Garlic, Crushed, about a clove
    CAYENNE PEPPER, TO TASTE
    Pinto beans (soaked overnight in cold water and pre-cooked for an hour or two)- ONLY IF YOU MUST !!!
    a pinch of sage
    salt
    Take some olive oil (or render some suet- beef fat) and heat that in a big pot
    fry the onions & garlic in the oil until almost clear
    add the cut up meat
    add water to cover
    bring to a rapid boil
    reduce heat to simmer
    cook for quite a while (usually a day, sometimes two) , until meat starts to get tender
    add chili powder, sage, salt, & cumin
    cook until meat shreds
    add beans (again, ONLY if you MUST!!)
    cook until beans are done
    Serve
    Note: you may substitute hamburger, but it's not quite as good
    Sometimes, I mix in about a pint and a half of my salsa about an hour before I quit cooking it.

  6. #26
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    Talking

    [QUOTE=Dustoff '68;
    "....hot dogs....hot dogs....get yer' cheap a$$ hotdogs at Rusty's Soup Kitchen..." [/QUOTE]


    NO SOUP FOR YOU !!!!!!

  7. #27
    john doe. is offline Banned
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    I use to like to cook but got burned out on it. I do most of the cooking because my wife usually works till six pm.Iíll still make California rolls once in a while. I liked the Moosewood Cookbook http://www.moosewoodrestaurant.com/ for a while then lost it some how.

    I use to make my own noodles and yogurt and all that fun, time consuming stuff.

  8. #28
    Mr. P's Avatar
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    Quote Originally Posted by tnoisaw View Post
    I use to like to cook but got burned out on it. I do most of the cooking because my wife usually works till six pm.I’ll still make California rolls once in a while. I liked the Moosewood Cookbook http://www.moosewoodrestaurant.com/ for a while then lost it some how.

    I use to make my own noodles and yogurt and all that fun, time consuming stuff.
    I try NOT to let the wife cook, she tends to use the smoke alarm for a timer.

  9. #29
    Dustoff '68 Guest

    You too Mr. P.

    Quote Originally Posted by Mr. P View Post
    Thanks for your service, BUD. Salute!

    Later, Good night.
    Now that we have done our time and service, and for the majority of that time, had to be serious and behave as gentlmen, it's refreshing that I can act like the kid I always knew was their

  10. #30
    Dustoff '68 Guest
    Good stuff their Thor....I'll try your recipe sans beans. Thanks so much.

  11. #31
    Mr. P's Avatar
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    Quote Originally Posted by Dustoff '68 View Post

    Now that we have done our time and service, and for the majority of that time, had to be serious and behave as gentlmen, it's refreshing that I can act like the kid I always knew was their
    I know what ya mean.

    Did you ever happen to fly with Mike Novosel?

  12. #32
    john doe. is offline Banned
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    Quote Originally Posted by Mr. P View Post
    I try NOT to let the wife cook, she tends to use the smoke alarm for a timer.

  13. #33
    Dustoff '68 Guest

    I wish.............

    Quote Originally Posted by Mr. P View Post
    I know what ya mean.

    Did you ever happen to fly with Mike Novosel?

    the man was a legend...so was his kid.........I was just another expendible rotorhead driving slicks in nothing but hot LZ's....on some occassions, I got to fly gunner on a AH-1....I was NOT a politician...just a crazy 20 year old who just loved to fly.

  14. #34
    Blastard's Avatar
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    Mexican Pasta

    Everyone has their favorite way of making pasta sauce. Try substituting one third of the tomato based sauce you normally use with enchilada sauce. I use the hot stuff in combination with a sweet tasting spaghetti sauce in a jar (Prego) for a very good result. Yum!

  15. #35
    Dustoff '68 Guest

    Speaking of Spaghetti Sauce....

    Quote Originally Posted by Blastard View Post
    Everyone has their favorite way of making pasta sauce. Try substituting one third of the tomato based sauce you normally use with enchilada sauce. I use the hot stuff in combination with a sweet tasting spaghetti sauce in a jar (Prego) for a very good result. Yum!


    while working in Italy some years ago, I got a tip from an Italian great grandmother who said that in order to cut down the acidity when using fresh tomatos in a sauce, to add shredded carrots to a sauce....the carrots dissolve while simmering, add no after taste, cuts the acidity, and imparts a nice color to the sauce.

  16. #36
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    Quote Originally Posted by Dustoff '68 View Post
    while working in Italy some years ago, I got a tip from an Italian great grandmother who said that in order to cut down the acidity when using fresh tomatos in a sauce, to add shredded carrots to a sauce....the carrots dissolve while simmering, add no after taste, cuts the acidity, and imparts a nice color to the sauce.
    Interesting, might try that.

  17. #37
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    Worlds Best Fajita Burritos

    If you like real spicy food, you will love this one. It’s one of my favorites.

    What you need for three hungry people:

    The biggest & best skirt steak you can find (flank will work too)
    Lawry's Baja Chipotle Marinade
    One can of Chipotle Peppers in Adobo
    One large onion
    Two large red bell peppers
    Two large yellow bell peppers
    Jumbo flour tortillas
    A little olive oil

    Preparation
    Marinade the skirt steak in the Lawry's Baja Chipotle Marinade for two days.

    A few hours before cook time, prepare the onion and bell peppers by slicing into fajita size bits.

    Place one whole chipotle pepper into a gallon sized zip-top baggie and mash by squeezing. Add two teaspoons of the adobo (the stuff in the can with the chipotle peppers) into the baggie and mix with the mashed pepper. (See Note)

    Add the bell pepper and onion slices to the baggie then pour in about a teaspoon of olive oil. Shake/mix bag until the onions and bell peppers are covered with the olive oil and adobo. The bag should sit at room temperature for a few hours.

    Cooking
    The steak must be cooked on a very hot grill. The veggies get cooked in a cast iron skillet that sits right on the grill. When you fire up the grill, place the skillet on one side and crank the heat up all the way across the whole grilling surface.

    Cook time varies with the thickness of the steak, but you do not want to overcook. About five minutes per side tops for a very thick steak. Usually three minutes per side works well. Remove steak from grill and set aside for resting/ slicing.

    Dump the veggies into the skillet and stir every few minutes until they are kind of soft, but not too much. Takes about eight minutes.

    Just before the veggies are done, slice the steak very thin diagonally across the grain. If you do this part wrong you will wreak the whole thing because the steak will be tough. Get it right and it melts like butter.

    Warm up a tortilla and fill it up burrito style with hot steak and veggies. If you like it really really hot go with the additional whole chipotle pepper option. This meal goes best with a cold Sam Adams.

    Note: For your first time, throttle back on the adobo. This stuff is seriously hot. You can always add the optional chipotle pepper to spice up your personal eats. If it was not too hot, next time go with the full two teaspoons.
    Last edited by Blastard; 09-19-2006 at 04:14 PM. Reason: typeos

  18. #38
    Mr. P's Avatar
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    Quote Originally Posted by Dustoff '68 View Post
    while working in Italy some years ago, I got a tip from an Italian great grandmother who said that in order to cut down the acidity when using fresh tomatos in a sauce, to add shredded carrots to a sauce....the carrots dissolve while simmering, add no after taste, cuts the acidity, and imparts a nice color to the sauce.
    And itís absolutely true. I donít shred them I just slice lengthwise and quarter, about 2 in. pieces. Remove carrots when done.
    A bit of sugar helps as well.

  19. #39
    Dustoff '68 Guest

    Thumbs up I love skirt steak...

    Quote Originally Posted by Blastard View Post
    If you like real spicy food, you will love this one. Itís one of my favorites.

    What you need for three hungry people:

    The biggest & best skirt steak you can find (flank will work too)
    Lawry's Baja Chipotle Marinade
    One can of Chipotle Peppers in Adobo
    One large onion
    Two large red bell peppers
    Two large yellow bell peppers
    Jumbo flour tortillas
    A little olive oil

    Preparation
    Marinade the skirt steak in the Lawry's Baja Chipotle Marinade for two days.

    A few hours before cook time, prepare the onion and bell peppers by slicing into fajita size bits.

    Place one whole chipotle pepper into a gallon sized zip-top baggie and mash using by squeezing. Add two teaspoons of the adobo (the stuff in the can with the chipotle peppers) into the baggie and mix with the mashed pepper. (See Note)

    Add the bell pepper and onion slices to the baggie then pour in about a teaspoon of olive oil. Shake/mix bag until the onions and bell peppers are covered with the olive oil and adobo. The bag should sit at room temperature for a few hours.

    Cooking
    The steak must be cooked on a very hot grill. The veggies get cooked in a cast iron skillet that sits right on the grill. When you fire up the grill, place the skillet on one side and crank the heat up all the way across the whole grilling surface.

    Cook time varies with the thickness of the steak, but you do not want to overcook. About five minutes per side tops for a very thick steak. Usually three minutes per side works well. Remove steak from grill and set aside for resting/ slicing.

    Dump the veggies into the skillet and stir every few minutes until they are kind of soft, but not too much. Takes about eight minutes.

    Just before the veggies are done, slice the steak very thin diagonally across the grain. If you do this part wrong you will wreak the whole thing because the steak will be tough. Get it right and it melts like butter.

    Warm up a tortilla and fill it up burrito style with hot steak and veggies. If you like it really really hot go with the additional whole chipotle pepper option. This meal goes best with a cold Sam Adams.

    Note: For your first time, throttle back on the adobo. This stuff is seriously hot. You can always add the optional chipotle pepper to spice up your personal eats. If it was not too hot, next time go with the full two teaspoons.

    .....I will definitely try your recipe...around my house, we eat skirt quickly flamed on the grill, served medium rare, with a a sweet onion or red onion and chopped tomato salad swimming in olive oil and lemon juice, fresh Cuban bread, and that's it...very utilitarian, but good eatin'....did I mention, plenty of Cerveza Sol?

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