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PostPosted: Wed May 20, 2015 12:54 pm 
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We should have a food section, with recipes! That would be totally awesome.

Alright here's the idea:

We all start with a specific ingredient. And we all add one post with one specific ingredient and amount that we think would work on the recipe. Repeated post are allowed after at least 1 person has added to yours, or 12 hours have gone by with no response. (This might make this ALL a voices post lol and take 24 weeks for the end result) You can be as specific as you want on how to use whatever ingredient (dice tomatoes or cut in half or only its juice) or how to prepare that one ingredient to be added to the whole concoction. For starters. Pick one! (first person to respond with a specific type of meat we'll go with it)

Step 1)
A)Ground Beef
B)Chicken
C)Steak
D)Lamb
E)Pork Chops
F)Fish (Cod, Rainbow trout, Salmon, Tuna)

Step 2) How to cook

A)Stove top pan fry
B)Bake
C)BBQ
D)Deep Fry (I don't have the means for this)

and the idea is, not be silly or goofy with ingredients (no cow dung), but think of adding something or technique that will make it better and more delicious.

Last thing: Water can be used to prepare your ingredient without restriction, and once an ingredient is added, you can add it again without it being your 'one ingredient' (i.e. needs more salt, pepper etc..)

I wanna cook this outcome. Anyone game?

Me


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PostPosted: Wed May 20, 2015 1:28 pm 
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Oh one more thing:

You can cook whatever ingredient separately and add it to the concoction or keep seperate. However, you must specify 'i'd like to add to...voice's original recipe this ingredient and like this: ' That way we can keep the side dishes or original recipe separate.

If you decide 'oh bacon grease would be great to add here! but it's a meat and we already have that. You can say 'fry (step 2) bacon (step1) in olive oil [or whatever oil that's listed previously] and use as your two step process and add it to the concoction.

Whoops, I put pork chops. Meant Pork. Same thing with Fish, any fish is fine. Those are just 'examples'

Me


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PostPosted: Wed May 20, 2015 6:16 pm 
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Yummy recipe thread. We used to have one, but maybe I didn't bring it over when we had to move from the old madmoose server, to this one, forumatic. I am not a good cook, so i will be poaching (that is a cooking term though, lol) your recipes ; )


Going to go look for that thread now...


Peace Voices!


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PostPosted: Wed May 20, 2015 6:18 pm 
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Oh wait, I missed the point. Make a recipe TOGETHER. Gotcha!

First ingredient:

Salmon.


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PostPosted: Wed May 20, 2015 7:24 pm 
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I say... Take off all the skin on the Salmon

Heat up a Cast Iron skillet with Extra Virgin Olive oil Approx. 3 Tablespoon.


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PostPosted: Wed May 20, 2015 8:27 pm 
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what?!!
isn't that fish skin all UNsaturated fat
i.e. the good stuff
and the reason why pre-European-colonization Inuit (Eskimos)
were not diabetic
despite being chubby?

besides, it tastes soooo good
fried and crunchy
and gives a very desirable texture
but
if we're going the skinless broiled route
then i'd sprinkle
black pepper next

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"For whenever people of the nations that do not have law do by nature the things of the law . . . They are the very ones who demonstrate the matter of the law to be written in their hearts" (Romans 2:14-15)


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PostPosted: Thu May 21, 2015 10:09 am 
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sorry! but I don't like it! lol

I add 2 tablespoons of chopped garlic (i like garlic) to the skillet with Extra Virgin Olive Oil


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PostPosted: Thu May 21, 2015 9:14 pm 
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Sorry, but I don't like salmon except smoked (and wild, of course), on a toasted bagel or bruschetta... with a little cream cheese, tomato, red onion, julienned basil, salt, and peppa... sooooo... ah cain't play wit'cha'll. 'Cause ya'll dun already ruint 'da fish.

I'm "out."

Piece!

Shellamar, on her own... already thinking about tomorrow's breakfast...


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PostPosted: Thu May 21, 2015 9:15 pm 
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And yes, some folks call that "lox." I'm from/in Cali. We call it "salmon."

Out.


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PostPosted: Fri May 22, 2015 7:49 am 
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I love cooking but salmon I don't know anything about how to cook it. I find it too strong tasting.

If you get on board with ribs or chicken I can get into this LOL


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PostPosted: Fri May 22, 2015 8:42 am 
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While sauteeing the salmon until moist, dice some roma tomatoes as the start of a fresh topping.


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PostPosted: Fri May 22, 2015 10:50 am 
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Take a blender and add some olive oil basil and cream cheese (i'm breaking the rules now!) and blend

Me


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PostPosted: Fri May 22, 2015 11:00 am 
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Since I don't see any rules limiting us to just ONE recipe (peace, chikkens!)... I'm gonna go wit da chikken 'n say...

Wash da' chikken well unna sum col' runnin' wadda, r'movin' da' unwanted fats (but leevin' enuff so's hit comes owt moirst win hits dun...). Ya gots'ta kleen chikkens cuz dey sum filty animules, troof be tol' (but ah LUVS me sum chikken!)...

(piece, dear Zoe!)...


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PostPosted: Fri May 22, 2015 11:19 am 
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Quote:
I say... Take off all the skin on the Salmon
Heat up a Cast Iron skillet with Extra Virgin Olive oil Approx. 3 Tablespoon.
Take a blender and add some olive oil basil and cream cheese (i'm breaking the rules now!) and blend..

I don`t know where to begin..LOL!!
These look like instructions on how to be thrown out of the Best Professional Kitchens..
Anywhere in the World!!.........LOL!!!!!..

Image

I`m still curious as to where your going with this dish though..
I can`t imagine what your up to next..LOL!!..


This is a Good Thread..


........................................Image...OUTLAW

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PostPosted: Fri May 22, 2015 11:43 am 
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Quote:
I wanna cook this outcome. Anyone game?.....Voices

Not a chance..LOL!!.....But... I`d like to see the end result..
Can you post a picture of the finished dish?..

Just to give you an Idea..

Image

..........................Image...OUTLAW

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