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Welcome,
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Welcome to the Dogfight forum!
Tell us and other pilots who you are, what you like and why you became a Dogfight pilot.
We welcome all new members and hope to see you around a lot!
Tell us and other pilots who you are, what you like and why you became a Dogfight pilot.
We welcome all new members and hope to see you around a lot!
TOPIC:
Cooks of Dogfight 10 years 3 months ago #273282
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Don't waste your words on people who deserve your silence ,sometimes the most powerful thing you can say is nothing at all |
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Cooks of Dogfight 10 years 3 months ago #273500
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Heres my summer set up. First season ever smoking, and I'm lovin it! 
Pineapple smoked salmon, mini smoke/baked potatoes, corn cream cheese with jalapeños, brussels sprouts with bacon and penne. 
Sorry I cant find the finished pic. Sausage stuffed, bacon weave wrapped, pork tenderloin. Pecan smoked for 8 hours! It was amazing! 
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Cooks of Dogfight 10 years 3 months ago #273501
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beautiful! thanks for the photos jacob. that salmon looks wonderful and by the sounds of it, the pork loin was something special. i hope to see more of your stuff in the future!
so what the heck? rock the discotheque! |
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Cooks of Dogfight 10 years 2 months ago #281618
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Me n lil went to her brothers hog roast no recipie required here chop it up baste it in beer n bbq
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Cooks of Dogfight 10 years 2 months ago #281632
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Dam my restaurant was found  Right I had to cover up the fact that I cook misfits reindeer dinos and the odd GI  Serve with bullet holes still fresh in them  Ingredients needed: 1 Misfit 1 Dino 1 Reindeer 1 GI Shoot with 20 bullets to make sure they are down Then marinate them in a BBQ sauce for a couple of hours Then cook chips/fries or mash potatoes down A bit of mixed salad I tend to go for a bit of red onion garlic mushrooms and onion rings then serve That's called a DeliWolf special  The most Delirious Hunter Around
New Age Warriors Founder |
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Cooks of Dogfight 10 years 2 months ago #282961
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i bought myself a cherry pitter for my birthday and wanted to try it out. it works really well but it's kinda weird eating a cherry with no stone. anyway, we put that device to use and sliced up a couple nice peaches to go with the english muffin sandwich. the lady made the coffee and we had a nice breakfast!
so what the heck? rock the discotheque! |
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Cooks of Dogfight 10 years 2 months ago #283404
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i spent the day making some good grub for the lady! for lunch we had swedish meatballs..
and then i made a nice chicken stir fry for dinner. i was nice and made one for my roommate also! 
sorry for the poor quality photos, i was in a hurry to take the picture and eat! 
so what the heck? rock the discotheque! |
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Cooks of Dogfight 10 years 1 month ago #287174
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My homemade bacon. Maple sugar and salt cured for 10 days then smoked over hickory for 5 hours 
One beer two beer three beer floor 
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Cooks of Dogfight 10 years 1 month ago #287201
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Ooooohhhhhhh!!!! I used to have a friend with an in-law that was a pig farmer. We'd split a pig every year. Hot DAMN! That was the tastiest bacon I've ever had in my life! Cooked some for desert once!
To the fowl whose fiery eyes now burned into thy bosom’s core |
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Cooks of Dogfight 10 years 1 month ago #287414
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Oh and I have 15 more pounds of belly In the deep freeze. Yes I love bacon
One beer two beer three beer floor
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Cooks of Dogfight 10 years 1 month ago #288312
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Ty for the bump .ok I've used cornstarch to try and thicken red raspberry vinaigrette dressing for chicken.corn taste shows through .I've tried sugar way to sweet .I've tried flower don't go there .so what can I use to thicken it without losing the taste .
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Cooks of Dogfight 10 years 1 month ago #288317
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Have you tried cooking down the raspberry to a syrup? Or you could use a small amount of pectin not too much though it will be jam but the pectin has no flavor. Oh if you use pectin you have to boil the raspberry juice then add.
One beer two beer three beer floor
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Cooks of Dogfight 10 years 1 month ago #288319
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Ah ha thank you my friend! I forgot about pectin .I don't make any jams I have the trappist monks close by.they make some great jams on a .now their makin beer damn tasty but you need to rich to buy it.
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Cooks of Dogfight 10 years 1 month ago #288347
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Hi Lil. Down here in the part of the country I'm in we do it this way . Dip the green tomato slices into buttermilk than into flour. Add a little cornmeal to the flour helps them brown better. Than fried them to golden brown. Simple but good. This also works with cucumbers, if you never had fried cucumbers , you don't know what you missing.  
Think you're going Crazy? Great! When you get there look me up and I'll show you around. |
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Cooks of Dogfight 9 years 11 months ago #299027
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looks good rudolph!
i made some fish cakes this morning. i had some left over cod loin so we mixed that with mayo, egg, sauteed onion and celery, some lemon zest and parsley. rolled it into balls and covered both sides with panko bread crumbs. yum! the sauce was mayo, lemon juice, garlic, sweet pickle relish, paprika. 
so what the heck? rock the discotheque! |
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Cooks of Dogfight 9 years 11 months ago #299086
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Ugggg
Last night while making spaghetti I accidentally mixed pasta with antipasto and a hugh explosion occcured. Beware folks This has been a public service announcement by the Davy Crockett support team. Thank you 
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Cooks of Dogfight 9 years 10 months ago #302502
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thanks for bumping the thread rudolph!
i recently put in my 2 weeks' notice at my job. i survived 15 years at the nursing home and am looking forward to a change of pace. i got a spot in a nice restaurant so 'chef breast' may be a reality someday! my first day is the 19th of november. i am nervous, excited, and all around terrified but i think i will do ok. i think the grannies at the home will miss my cooking...i may have to stop in for a visit sometime. 
i have included a photo of myself and a crazy man.
so what the heck? rock the discotheque! |
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