tag:blogger.com,1999:blog-19809049052582191192024-03-17T14:50:59.971-07:00ramblings on cast ironBeing very passionate about cast iron cooking,
I decided to start a blog.greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.comBlogger677125tag:blogger.com,1999:blog-1980904905258219119.post-89297481445671693392024-03-17T14:50:00.000-07:002024-03-17T14:50:05.371-07:00Another way to cook lentils.<span style="font-family: arial; font-size: large;">This was not the <a href="https://ramblingsoncastiron.blogspot.com/2010/08/lentil-soup.html">first time</a> I've cooked <a href="https://ramblingsoncastiron.blogspot.com/2016/02/red-lentil-soup.html">lentils</a>, but they were delicious!</span><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">A neighbor had given me a bag of dry brown lentils, so I wanted to cook them. </span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">But how? I wasn't in the mood for Mediterranean or Middle Eastern food, and most recipes for lentils are in those categories.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">So I came up with my own, based on how I've cooked red beans.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">Lentils don't take as long to cook as regular dried beans do, so they only took about 5 hours on low in the crock pot.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">Put one pound of dried lentils in the crock pot, and cover with chicken broth.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">After a couple of hours, you'll need to add more chicken broth.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">Once they're done, take some Guidry's Creole Seasoning, which is found in the refrigerated produce section, and consists of finely chopped onions, garlic, celery, and bell pepper.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">If you can't get that particular product, then you can finely chop the veggies yourself.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">I hate bell pepper, but in Guidry's Creole Seasoning, it's finely chopped, so I don't notice the taste when it's cooked with everything else.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">Heat some cooking oil in a cast iron skillet, then saute the veggies in the cooking oil for a few minutes until soft. Add them to the lentils.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">Then cut up some smoked sausage and add to that same skillet. Brown the sausage and add.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">I hadn't even added the seasoned salt yet and it was delicious, but I did end up adding seasoned salt.</span></div>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-1066973833423791652022-06-20T14:06:00.003-07:002022-06-20T14:06:45.695-07:0024th recipe created by me: Carrot Soup!<div><span style="font-family: arial; font-size: large;">As is the case for most of my original recipes, this one was created out of leftovers I had.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><span style="font-family: arial; font-size: large;">I had some baby carrots in my fridge, that I had to use up.</span><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">And I also had some leftover chicken broth.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">So I decided to put the baby carrots in the broth, and cook in the crock pot.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">It was awesome on its own, but you can season it however you like.</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">You could even add potatoes and onions, if you're so inclined.</span></div>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-19670461697801929292020-03-24T15:59:00.002-07:002022-06-20T14:03:18.210-07:0023rd recipe created by me: Carrots and Wild Rice!<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">So as we all are during this current pandemic, I'm staying home.</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span>
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">And due to the grocery shortages because of everyone hoarding, we get the groceries we can get; I've been eating whatever is in my pantry.</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span>
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">So I made a batch of Uncle Ben's Long Grain and Wild Rice, because I love that stuff. I could eat it every day.</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span>
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">Today, I was craving carrots.</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span>
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">So I heated up a can of carrots, drained, stirred in butter and brown sugar, and then mixed it in with the wild rice.</span><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;"><br /></span>
<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">It was quite delicious!</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com1tag:blogger.com,1999:blog-1980904905258219119.post-8483945239096009902019-05-12T15:42:00.000-07:002020-03-24T15:59:30.872-07:0022nd recipe created by me: pickle juice baby back ribs<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">What? Pickle juice?</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Yes, Pickle juice.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I first prepared the baby back ribs by seasoning with seasoned salt, pepper, onion powder, garlic powder. Roasted in the oven at 400 degrees.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">When they were ready, they were terrific!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">But on a whim, remembering that a certain chicken place uses pickle juice on their chicken, I decided to try pickle juice on the ribs.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So I poured some pickle juice on a sample. Ehrmahgerd!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I poured more pickle juice on more ribs. It's awesome!</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com1tag:blogger.com,1999:blog-1980904905258219119.post-7923745407510806712018-12-14T16:30:00.034-08:002024-03-06T12:56:30.026-08:00My lifelong poem, a work in progress<span face="arial, helvetica, sans-serif">This poem has been a work in progress for over 30 years.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It's based on my life experiences:</span><br />
<span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius or that Ph.D. of his, </span><br />
<span face="arial, helvetica, sans-serif">to know "it's nothing against you, but", always means it is.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much smarts, </span><br />
<span face="arial, helvetica, sans-serif">to know that "I'm not prejudiced, but", always means you are.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius and it doesn't take much thought, </span><br />
<span face="arial, helvetica, sans-serif">to know that "I am sorry, but" always means you're not.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much blue,</span><br />
<span face="arial, helvetica, sans-serif">to know "I don't condone that, but" means you certainly do.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius and it doesn't take much fuzz,</span><br />
<span face="arial, helvetica, sans-serif">to know, "I don't have a problem, but" means that person does.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take a quote,</span><br />
<span face="arial, helvetica, sans-serif">to know, "I pray for you, but" always means you don't.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius nor does it take much ado, </span><br />
<span face="arial, helvetica, sans-serif">to know that "I don't like drama!" usually means you do.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius, and it doesn't take another, </span><br />
<span face="arial, helvetica, sans-serif">to know, when you say "BOTH sides!" you've already taken the other.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take a squid, </span><br />
<span face="arial, helvetica, sans-serif">to know that "I'm not taking sides" means you already did.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius and it doesn't take much gumption, </span><br />
<span face="arial, helvetica, sans-serif">to know, when they say "you're paranoid!", they're up to something.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take a fight,</span><br />
<span face="arial, helvetica, sans-serif">to know, when they get really defensive, you were certainly right.</span><br /><span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius and it doesn't take a burn,</span><br />
<span face="arial, helvetica, sans-serif">to know, when you demand more proof, you really don't want to learn.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much luck,</span><br />
<span face="arial, helvetica, sans-serif">to know, when you say "Don't judge!", you're judgmental as fuck.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much shelves,</span><br />
<span face="arial, helvetica, sans-serif">to know, "Don't lump me in!" means they're telling on themselves.</span><span face="arial, helvetica, sans-serif"></span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius and it doesn't take technology,</span><br />
<span face="arial, helvetica, sans-serif">to know, "I'm sorry you were hurt, but" is not an apology.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take a spigot,</span><br />
<span face="arial, helvetica, sans-serif">to know, that only bigots, think bigots aren't bigots.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and you don't go very far,</span><br />
<span face="arial, helvetica, sans-serif">to know, whatever you condone or defend, you also are. </span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius and it doesn't take a spur,</span><br />
<span face="arial, helvetica, sans-serif">to know, "Now I'm not an ally!" means you never were.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much filthy,</span><br />
<span face="arial, helvetica, sans-serif">to know, "How dare you accuse me!" usually means you're guilty.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much biting, </span><br />
<span face="arial, helvetica, sans-serif">to know, "That's just your perception!" usually is gaslighting.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">It doesn't take a genius and it doesn't take much glue,</span><br />
<span face="arial, helvetica, sans-serif">to know, when "you are too negative!", they're being negative too.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take a dancer,</span><br />
<span face="arial, helvetica, sans-serif">to know, when they respond with silence, they've given you an answer.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much end, </span><br />
<span face="arial, helvetica, sans-serif">to know that "you just want attention!" means they're not a friend.<br /></span>
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much fly, </span><br />
<span face="arial, helvetica, sans-serif">to know, "I don't hate anyone", is usually a lie.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take much fire,</span><br />
<span face="arial, helvetica, sans-serif">to know, demanding unearned trust, means that you're a liar.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif">it doesn't take a genius and it doesn't take a gem</span><br />
<span face="arial, helvetica, sans-serif">to know, when you say "but not all", </span><span face="arial, helvetica, sans-serif">you are one of them.</span><div><br /></div><div>it doesn't take a genius and it doesn't take a sheath,</div><div>to know, when "I haven't said ONE WORD!", they're lying through their teeth.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a clown, </div><div>to know, when they say "GET SOME HELP!", they are punching down.</div><div><br /></div><div><div>it doesn't take a genius and it doesn't take a section,</div><div>to know, when they say "you're obsessed!" it's usually a deflection.</div><div><br /></div><div>it doesn't take a genius and it doesn't take a custom,</div><div>to know, when they avoid a question, do not ever trust 'em.</div><div><br /></div><div>it doesn't take a genius and it doesn't take a station,</div><div>to know, when they say "I'll wait!" that's not your obligation.</div><div><br /></div><div>it doesn't take a genius and it doesn't take an elf,</div><div>to know, when they say "You're delusional!", still don't question yourself.</div></div><div><div><br /></div><div>it doesn't take a genius and it doesn't take much red,</div><div>to know, "Don't twist my words!" means "That's exactly what I said."</div></div><div><br /></div><div><div>it doesn't take a genius, and it's very, very significant,</div><div>to know, when they immediately deflect, they're a willing participant.</div></div><div><br /></div><div><div>it doesn't take a genius and it doesn't take a savior,</div><div>to know, "you weren't supposed to know" does not excuse behavior.</div><div><br /></div><div>it doesn't take a genius and it's definitely not unreachable,</div><div>to know, when they say "Show me ONE SOURCE!", they're unteachable.</div></div><div><br /></div><div><div>it doesn't take a genius and it doesn't take much bugs, </div><div>to know, they constantly claim you're lying, because they lie like rugs.</div><div><br /></div><div>it doesn't take a genius, nor does it take much defending,</div><div>to know that if they claim to fear you, usually they're pretending.</div><div><br /></div><div>it doesn't take a genius and it doesn't take permission,</div><div>to know, deflecting immediately is always an admission.<span style="white-space: pre;"> </span></div><div><br /></div><div>it doesn't take a genius and it doesn't take resolve,</div><div>to know, when they say "I'm not getting involved!" they ARE involved. </div><div><br /></div><div>it doesn't take a genius and there's no need to involve you,</div><div>to know, that lying about the things you've done does not absolve you.</div></div><div><br /></div><div>it doesn't take a genius and it doesn't take a user,</div><div>to know, when you disbelieve a victim, you have joined their abuser.</div><div><br /></div><div>it doesn't take a genius and it doesn't take a hater,</div><div>to know, when you blame a victim, you become a perpetrator.</div><div><br /></div><div>It doesn't take a genius and there's no way to deny,</div><div>to know that people cry wolf, when they're caught in a lie.</div><div><br /></div><div>It doesn't take a genius and it doesn't take much snow,</div><div>to know, "I have to pray about it" means the answer is no.</div><div><br /></div><div>It doesn't take a genius and it doesn't take the nation,</div><div>to know, denying discrimination, IS discrimination.</div><div><br /></div><div>It doesn't take a genius and it doesn't take much flying,</div><div>to know that lying by omission also counts as lying.</div><div><br /></div><div>It doesn't take a genius and it doesn't take protecting,</div><div>to know, when they say "You're projecting!", usually they're projecting.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a stage,</div><div>to know that when they're playing dumb, you don't have to engage. </div><div><br /></div><div>It doesn't take a genius and it doesn't take a seether, </div><div>to know, when they say "How do you know?", they don't know, either.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a lodge,</div><div>to know, when they say "I don't know!" often it's a dodge.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a guess,</div><div>to know, when there is no denial, then the answer's yes.</div><div><br /></div><div>It doesn't take a genius and it doesn't take much flaming,</div><div>to know that "I'm not victim blaming, but" is victim blaming.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a noose,</div><div>to know, when you silence a victim, you continue the abuse.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a song,</div><div>to know, when you hold a victim's abuse against them, you're just as wrong."</div><div><br /></div><div>It doesn't take a genius and it doesn't take a business,</div><div>to know that "I forgive you, but" isn't true forgiveness.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a mile,</div><div>to know, "I never said I did!" isn't a denial.</div><div><br /></div><div>It doesn't take a genius and it doesn't take a spot,</div><div>to know, "I never said it was!" isn't saying it's not.</div><div><br /></div><div>It doesn't take a genius and there's no need to be wise,</div><div>to know that when they make excuses, usually they're lies.</div><div><br /></div><div>It doesn't take a genius and it doesn't take much fuming,</div><div>to know, it's still not denial, when they say "you're assuming."</div><div><br /></div><div>It doesn't take a genius and it doesn't take civility,</div><div>to know, defending an abuser makes you just as guilty.</div><div><br /></div><div>
<span face="arial, helvetica, sans-serif">It doesn’t take a genius and it doesn’t take much sway, </span><br />
<span face="arial, helvetica, sans-serif">To know, “I disagree with this poem!” means these are things you say.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif"><br /></span>
<span face="arial, helvetica, sans-serif"><br /></span>
</div>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-88989766801887449612018-11-27T18:09:00.002-08:002018-12-14T16:28:57.377-08:0021st recipe created by me: Green Beans turkey giblet gravy<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">As with all recipes "created by me", this recipe was created by accident.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I had made smothered fresh green beans for Thanksgiving. I sauteed some "creole seasoning"** in olive oil in a cast iron skillet. Added seasoned salt, black pepper, onion powder, garlic powder. Then I transferred it to a crock pot, along with fresh green beans, and added some chicken broth. Cooked down the green beans overnight.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">** "creole" seasoning is in the refrigerated produce section; It's finely chopped onions, celery, green pepper, and garlic, in a container ready to use. I hate green pepper, but in the creole seasoning, you don't really taste it. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So when the green beans were all gone, I still had a bowl full of broth. So I decided to use the broth to make my turkey giblet gravy.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Roast the neck and giblets in the oven at 350 degrees. When they're done, chop the giblets and remove the meat from the neck. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Make a roux with butter (or turkey drippings) and Wondra flour, then mix in the green bean broth. Add more Wondra flour, and more green bean broth, until you have the amount of gravy you want. Add the chopped giblets and neck meat. Warm on low until it's ready.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I discovered that using the broth from the green beans made the giblet gravy taste like... green beans.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Which if you like green beans, is good. If you don't like green beans, you won't like this.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-34679041692771599352018-11-19T12:23:00.005-08:002022-02-12T10:41:32.136-08:00The Lodge Cook-it-All<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-cDWwDDKK1WU/W_MXaT0_-JI/AAAAAAAACpY/yMLB55QGSDA6aj8gzq9FrHvQtP3XWgZBACLcBGAs/s1600/Lodge_cook-it-all-702x336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="702" height="153" src="https://4.bp.blogspot.com/-cDWwDDKK1WU/W_MXaT0_-JI/AAAAAAAACpY/yMLB55QGSDA6aj8gzq9FrHvQtP3XWgZBACLcBGAs/s320/Lodge_cook-it-all-702x336.jpg" width="320" /></a></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">Pictured above is the new Lodge product, the "cook it all".</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">It markets itself as a combination griddle, grill, wok, pizza oven, and dutch oven.</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">Which it basically is. And when I saw the video, I immediately wanted one... until I saw the price tag. Yikes!!!</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">So having said that, there are some things you should know about the cook-it-all:</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">It's got a ring on the bottom, that lifts the pot about an inch off the ground, just like camp oven legs. So it is not practical to use on an indoor stove. Maybe the oven.</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">It's meant to be used over a campfire. Video reviews of people who tried using this to cook over coals, showed that the results were not good, because the coals burned out inside the ring underneath. Using a camp oven, there's enough airflow that the coals don't burn out.</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">For all practical purposes, if you have a camp oven (the cast iron pot with a flat lid and legs), you have 90% of the capability. </span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">A camp oven is primarily used as a dutch oven. But you can also use a dutch oven trivet or lid stand, and flip the lid over to use as a griddle. Put your pot upside down over the flipped lid, and it's a pizza oven. While the pot is not curved, there's no reason you can't do stir fry type dishes in the open pot.</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">The only thing a camp oven doesn't have is the raised grill part, but you can certainly cook steaks or burgers on a camp oven lid.</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">It all depends on whether you think an item that can only be used over a campfire, is worth spending $130.</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">Personally, I'd rather something I can use over a fire, AND over coals, AND indoors. All regular Lodge cast iron cookware can be used over fire, over coals, and indoors.</span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">The camp ovens can't be used indoors (only over fire and over coals), but if I already have one, then I have 90% of the capability of the cook-it-all. </span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">I think you're better off buying the new lodge Fire and Cook stand, for cooking over a fire using most Lodge cookware. </span><br />
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<span face=""arial" , "helvetica" , sans-serif" style="font-size: large;">It's very reasonably priced, and you can use the cookware you already have, to cook over your campfire.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-52691005577219428812018-08-22T18:33:00.001-07:002018-08-22T18:34:29.325-07:0020th recipe created by me: Mustard baby back ribs<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Tonight I had a slab of baby back ribs that I had to do something with.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I've tried several different recipes for ribs, but tonight I decided I was going to try making one on my own.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">First I put the following seasonings in a bowl: Black pepper, onion powder, garlic powder, brown sugar.**</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">**I also added seasoned salt, but due to the salt content in yellow mustard, you don't need the seasoned salt. Paprika might have been good.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Then I rubbed the slab of ribs with yellow mustard. Sprinkled the seasoning mixture on the ribs.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Into the oven at 400 degrees. I put the ribs vertically, in a circle in a cast iron skillet.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Those ribs were the bomb! They were a little salty, which is why next time I will omit the seasoned salt. Yellow mustard contains salt.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-15909222579027871302018-04-01T10:54:00.000-07:002018-04-01T10:54:21.754-07:00Past experience with the volcano stove, and trying to decide if I want one again<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Years ago, I got a Volcano stove, after reading all of the hype about how great it was.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I used it several times, and experimented with it. Some of my experiences were good, and some did not meet my expectations.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">About two years ago, on finding that it was permanently stuck in a half-open position (would not collapse, would not completely open), I donated it. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">That was actually one of my main issues with it, that I never posted about. The collapsible Volcano gets stuck entirely too easily. In fact, I kept it in the open position, because it was too difficult to open once it was collapsed. And then, when I brought it to an outdoor gathering, someone there decided to collapse it, for whatever god forsaken reason. I was not happy, because it sure was a pain to get open again!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">But it had its uses too. A small charcoal grill / stove, a small propane grill / stove (but it's a hassle to install and remove the propane burner, so pick the one you like most). Useful for wok cooking using coals or propane. Useful for cooking in a camp oven WITH COALS, NOT PROPANE. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So anyway, as it did have its uses, I've been considering getting one again. But there are two problems: 1. They're all out of stock at the moment, and 2. They're expensive!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Not to mention, the helluva time I had opening it, once it was collapsed. Oh, it wasn't exactly easy to collapse, either.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So... is it worth getting again? or can I fulfill the same purpose with something else that I have?</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Enter the 18 inch <a href="https://www.oldsmokey.com/products/18-old-smokey-charcoal-grill?variant=387900948" target="_blank">Old Smokey</a>, a really nice charcoal grill that you can certainly bring on a camping trip. The current price is $43.95.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Does it collapse? No, but you already know how I feel about collapsing. It's definitely lighter to carry than the volcano. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Does it use propane? No, unless you want to get a propane burner with regulator, and install it yourself. Keeping in mind that this would be permanent, because it would require drilling a big hole in the side of the bottom. Also keeping in mind that you definitely can NOT cook in a camp oven using propane.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Can you cook in a wok using this? Yes, If you buy the small size <a href="http://www.owensbbq.com/vortex.html" target="_blank">Vortex,</a> using the direct heat function. It currently costs $35.95.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Can you cook in a dutch oven using this? No reason you can't; just use the bottom part. I know what they say about how much more efficient the volcano stove was, but in my experience, six of one, half dozen of the other.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Or you can get a <a href="https://www.campchef.com/dutch-oven-stand.html?gclid=Cj0KCQjwhoLWBRD9ARIsADIRaxQPi0vvpH61H2u1eICRlz1YCy_0eR-DlOx4aLRtaRl0AIAl913wbaUaAt9HEALw_wcB" target="_blank">Camp Chef cast iron dutch oven stand</a>, </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Can you use wood? The people at Old Smokey say yes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So, for about $80 (Old Smokey 18 inch and small Vortex), you have the same capability as the "non propane" Volcano. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Propane burners with regulator can range from $30 to $100, I found. If you want propane.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-65279810362622234792017-12-14T11:04:00.004-08:002017-12-14T11:04:59.673-08:00Turkey in a can<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-BrYUe2LSV8k/WjLJGUwPh3I/AAAAAAAACiQ/doY42M_hRXQT0SouYGolPtfbljcbMdwxACLcBGAs/s1600/orion-cooker-0028_3f468289-aa6c-410a-ab83-e59a282d97d5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1081" height="320" src="https://4.bp.blogspot.com/-BrYUe2LSV8k/WjLJGUwPh3I/AAAAAAAACiQ/doY42M_hRXQT0SouYGolPtfbljcbMdwxACLcBGAs/s320/orion-cooker-0028_3f468289-aa6c-410a-ab83-e59a282d97d5.jpg" width="216" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This is an Orion Cooker. It's a convection cooker, and it uses coals on the outside, while the food cooks on the inside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I tried to make a cheap, makeshift "do it yourself" orion cooker, using the bottom of my charcoal grill and a steel metal bucket, turned upside down. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Did it work? Absolutely. Would it have been much easier to use the Orion cooker? Absolutely.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I used my makeshift "do it yourself" orion cooker to make what is known as "trash can turkey", or as I prefer to call it, "turkey in a can".</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Thankfully, I only had a 10 pound turkey, because that 5 gallon steel bucket proved to be very small. Not sure a bigger one would have fit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You MUST use a turkey stand. I used a ceramic "beer can turkey" stand, to make the turkey stand vertically. Actually it's called a Sittin' Turkey Steamer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I prepared the 10 pound turkey by injecting it with Tony Chachere's Creole Butter injectable marinade. This is imperative. You don't have to use that particular injectable marinade, but you do have to use some type of injectable marinade, or the turkey will be too dry.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After injecting generously, I brushed the outside of the turkey with what was left in the bottle, and poured the rest into the "beer can turkey" stand.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Placed some heavy duty aluminum foil on the bottom of my Old Smokey charcoal grill, and placed the "beer can turkey" stand on the foil. Placed the prepared turkey vertically on top.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put the stainless steel 5 gallon bucket upside down over the turkey. Note that the bucket was NOT galvanized; you should not use galvanized metal for cooking food.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put coals all around the bucket, and some coals on top. Lit the coals and let them burn.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It only took about an hour and 20 minutes to roast the turkey. I couldn't see the turkey to see if it was done; I smelled the very good roasted turkey coming from the bucket, and figured maybe it was time.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In retrospect, I should have used a remote thermometer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I had to use welding gloves to take the hot bucket off the turkey, and rotisserie gloves to remove the hot turkey and put it in the pan for carving.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It was a beautiful golden brown turkey.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You can do this with a small turkey. If you want a bigger turkey, you either need to find a bigger non galvanized metal bucket, which I could not, or maybe an empty beer keg... or just buy an Orion cooker.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-78245577164681527252017-11-22T20:29:00.002-08:002017-11-22T20:30:03.521-08:00Stuffed pepper stuffing without the peppers<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Someone requested that I make the following recipe for stuffed pepper stuffing, without actually stuffing the peppers:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Brown 2 pounds of ground chuck in a cast iron skillet.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Now, the recipe says to saute chopped onions, celery, and green pepper in butter, until they are soft. I don't like green peppers, so I was going to omit the green pepper. However, I found a prepackaged mix in the produce section, called "Louisiana's Choice Creole Seasoning Mix", which contained finely chopped onions, celery, green pepper, shallots, parsley, and garlic, already mixed together. I wanted to save some time, so I used that.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So, in a separate skillet, I sauteed the chopped veggie mix in butter, until they were soft.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In a bowl, I shredded some hamburger buns; The recipe called for hamburger buns, but personally, </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">if I were to do this again, I would shred saltine crackers instead.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Then poured in just enough milk to make the bread moist, but not wet. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Added parmesan cheese to everything.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Then mixed it all together in a casserole dish. Crushed some saltine crackers and sprinkled the crumbs on top. Added more parmesan cheese, and put some dots of butter on top.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Into the oven at 325 degrees, until done.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">It tasted good, but I definitely would like it better if it were all cracker crumbs, instead of the soft bread. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Something about ground beef on soft bread doesn't sit well with me. That's why I never eat the bottom bun of a hamburger.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-53436812330420632782017-11-11T10:16:00.002-08:002017-11-11T10:16:37.889-08:00Nineteenth recipe created by me: Double D sausage beanie weenies!<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Someone suggested to me that I try a sausage local to the area, called "Double D sausage." It's made and sold by the Double D sausage company in Bogalusa, Louisiana.</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I was assured that it was the best sausage in the world. Well, I don't know about in the world, but it is VERY good sausage!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I fried up the smoked sausage in a cast iron skillet, and it was amazing. I decided to cut the sausage into slices, brown the slices in the skillet, and put them in beans to make beanie weenies out of them.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I put the browned sausage slices in with a can of Maple Bacon flavored Bush's Best canned beans.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There are lots of things you can put in beanie weenies, such as worcestershire sauce, brown sugar, yellow mustard, and such. But if you use a variety of Bush's Best beans, you don't need to add anything, because those beans are already flavored.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Although you can, if you want to.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The sausage is divine, and cooked in with beans were also very divine!!!</span></div>
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greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-74501000004800074492017-11-01T11:02:00.000-07:002017-11-11T10:17:48.791-08:00My first beanie weenies<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I never realized how much I like Beanie Weenies, because I have seldom ever eaten them.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Apparently, I like them very much.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">There are many different ways to make them, and I intend to try a lot of different ways.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Here is how I made them:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I cut up some Oscar Meyer Select Turkey franks (that's my favorite kind of hot dogs; You can use whatever kind you want). Fried them in a cast iron skillet.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Put a can of baked beans in the crock pot. Put the browned cut up weenies in. Added some BBQ sauce.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Turned on the crock pot, heated it up, and enjoyed.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I think next time I will toast the hot dogs in the toaster oven, because I love toasted hot dogs.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">And I will use a really good flavor of baked beans. I just used what I had on hand this time. My favorite is Bush's Best varieties.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Other recipes call for ketchup, worcestershire sauce, and brown sugar, instead of BBQ sauce.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I was once told that Orleans Parish Prison serves the best beanie weenies ever. I will just believe that; I don't want to go there to find out.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-11212612342974915922017-07-22T09:43:00.002-07:002017-11-11T10:11:57.065-08:00Eighteenth recipe created by me: Lazy Spaghetti Sauce.<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Spaghetti sauce is very easy to make. But this particular sauce is easier than easy, so I called it Lazy Spaghetti Sauce.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I wanted spaghetti sauce, but I was too lazy to brown and drain any ground beef, or chop anything.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So I put a jar of spaghetti sauce in a crock pot. Added a drained can of carrots, a drained can of mushrooms, onion flakes, dried minced garlic, onion powder, and garlic powder.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">No browning required, no chopping required. Lazy!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I always love meat sauce, so I didn't know if this meatless sauce would be very good. Yeah, it was pretty good.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I wanted to add some protein to it, so I cut some hard boiled eggs into quarters and added. Ew, eggs in spaghetti sauce? Yep! Italians do it, why not? It was great!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">If eggs are not for you, some drained kidney beans would also add some protein.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-77292028427180670372017-06-26T19:58:00.002-07:002017-07-22T09:36:41.135-07:00London Broil with Mushrooms<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I decided to make London Broil again.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I don't know what exact cut of meat I used; The label said "London Broil". But that refers to the way it's cooked, not the cut of meat itself. Probably flank steak.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I marinated the meat for about 24 hours in Worcestershire sauce, and a grill seasoning called "molasses bacon".</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Put it on the cast iron grill pan, put some raw mushrooms in the pan, and put it under the broiler.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">It was under the broiler until the smoke alarm went off. The top was a little too done for my liking, but it was still pink on the inside, making it "medium well". </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I prefer medium rare.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-35614643064453272712017-06-11T14:54:00.001-07:002017-06-11T14:54:13.336-07:00I made fried green tomatoes<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">One of my all time favorite movies is Fried Green Tomatoes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Today I made them for the first time.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Someone gave me a green tomato. So I sliced it up, dipped each slice in egg and cornmeal mix, and pan fried in corn oil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">That's it!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">They were good!</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-23718520679258251192017-03-26T09:25:00.002-07:002017-12-14T11:08:28.074-08:00Guard Shack Cooking <div class="_1dwg _1w_m _2ph_" style="padding: 12px 12px 0px;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One of my fine friends suggested that I write a cookbook or start a blog about "Guard Shack Cooking." </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now, there's really not a whole lot of cooking you can do in a guard shack, so all the information I have at this point can be written in one article. Maybe one article can lead to many others, but for now, this is what I have to offer.<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A guard shack is a tiny building where security guards spend up to 16 hours. They never have a kitchen. If you're lucky, the one you are working in happens to have a microwave. Usually because some other guard got tired of not having one, and scored a used one from goodwill. Don't count on there being one.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">So if you have no microwave, then you have to figure out how you are going to feed yourself for 16 hours, because you can't leave. Most guard shacks are in an area where pizza will deliver, but not always! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Some people don't mind eating nothing but room temperature sandwiches, but I can't stand them. So, I had to learn how to "cook" in a guard shack, with no means to cook.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">How on earth do you "cook", if you have no means to cook? You have to bring your own means to cook! Of course, you won't want to lug a microwave to and from work every day. You need something small.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I used to bring a 1.5 quart crock pot, and a 1 quart hot pot. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The crock pot was used to heat up whatever I want to heat up, whether it's leftovers or a can of soup. It takes about 20 minutes on the high setting. If you are busy, you can switch it to low, and eat whenever you need to.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">There are slow cookers smaller than 1.5 quart, but I would not recommend them. The 1.5 quart is the smallest size that has a removable stoneware pot as well as different heat settings. Smaller sizes do not have those features.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">At first, I would wash the crock pot after each use. Eventually, I discovered that a pint sized ziploc twist n' loc container fits perfectly in a 1.5 quart crock pot, so I can heat up my food without having to wash the pot. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The hot pot was used to heat up water, for hot cereal, noodles, or hot chocolate. Usually, the guard shack will have running water. If not, you will need to bring some bottled water. The hot pot can heat water to boiling in about a minute. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">If a microwave is available, you can bring a pyrex measuring cup to heat hot water in the microwave. Use a pyrex measuring cup instead of a coffee cup, because it has a spout and won't spill all over you.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">If there happens to be a coffee pot (usually not, unless another guard brings one), you can heat hot water in a coffee pot. Just don't put anything in the filter, and it will make hot water.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">One guard shack where I worked had a toaster oven, which was brought by another employee. In the toaster oven, you can heat up various items on aluminum foil. One time I brought hot dogs and buns, and toasted both in the toaster oven.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">At another guard shack, I brought a grilled cheese sandwich press, and a loaf of bread, and made hot sandwiches to eat. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Now, all of this is assuming your guard shack actually has electricity. Occasionally they don't, and so you can't do anything. Why do businesses have such blatant disrespect for the guards they are paying such a pittance?</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">So, there you have it. Guard shack cooking! If I ever come up with any more ideas, then I will start a blog or maybe even write a cookbook.</span></div>
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greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com2tag:blogger.com,1999:blog-1980904905258219119.post-80645430449806102412017-03-25T22:16:00.004-07:002017-03-25T22:16:56.994-07:00Coca Cola Baby Back Ribs, finally done right<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">A few months ago, I tried my hand at coca cola baby back ribs, and <a href="http://ramblingsoncastiron.blogspot.com/2016/09/seventeenth-recipe-created-by-me-coca.html" target="_blank">I did it wrong</a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So I tried making them again, the right way.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I used a rack of baby back ribs, cut in half.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Seasoned the baby back ribs with salt and pepper. Put them in a crock pot.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mixed a can of coca cola and a bottle of Sweet Baby Ray's BBQ sauce in a bowl. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Poured half of the sauce mixture in the crock pot with the ribs, and set aside the other half.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cooked on high for 4 hours. Poured the rest of the sauce mixture over the ribs, and turned off the crock pot.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Good recipe!</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-22047667627642656102017-03-12T17:03:00.001-07:002017-03-12T17:03:14.340-07:00I made poor man's prime rib<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I love prime rib, but as you know, it can be very expensive.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I found a <a href="http://www.budget101.com/content.php/4199-Faux-Prime-Rib" target="_blank">recipe online</a> for "poor man's prime rib". It's not exactly the same as prime rib, but if you put au jus and horseradish sauce on it, you can't tell the difference.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat the oven to 500 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take an "eye of round" roast. Rub it on all sides with sea salt, cracked black pepper, onion powder, garlic powder, and thyme. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put it in a cast iron skillet with the fat side up.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I also coated it with corn oil, but the recipe I found did not say to do that.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Once the oven is preheated, put the meat in the oven and reduce the temperature to 475.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cook 7 minutes a pound.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After the time is up, turn the oven off, but do not open the doors. Leave the roast in the oven for another 2 1/2 hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Slice and serve. Awesome!</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com1tag:blogger.com,1999:blog-1980904905258219119.post-13063926440308875382017-02-07T18:14:00.001-08:002017-02-07T18:14:22.789-08:00My first fresh black eyed peas<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Black eyed peas are easy. This was my first time making fresh black eyed peas.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You need 6 cups chicken broth, 1 pound of dried black eyed peas, 1 vidalia onion, some cubed ham, a few strips of bacon, 3 teaspoons minced garlic, salt, pepper, onion powder, garlic powder.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cut up the onion and the strips of bacon. Put all of the ingredients in a crock pot. Cook on low for 6 to 8 hours.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Yes, it was that easy. Fresh black eyed peas are much better than canned.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-29684897088489819552017-01-01T17:29:00.002-08:002017-01-01T17:29:19.144-08:00Finally tried white corn meal mix, after all these years<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Years ago, I made cornbread with <a href="http://ramblingsoncastiron.blogspot.com/2010/09/corn-meal-vs-corn-meal-mix.html" target="_blank">yellow corn meal mix</a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I said that eventually, I will try white corn meal mix... and I finally did.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Because the recipe on the back of the white corn meal mix bag was completely different, and contained NO flour or sugar, I just used the recipe that I had used for the yellow corn meal mix, and substituted white for yellow.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Corn meal is corn meal, whether it's white or yellow. They are just different colors.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It was a fine tasting cornbread, although I did not increase the amount of sugar, so it was not very sweet.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I used the cornbread in my recipe for <a href="http://ramblingsoncastiron.blogspot.com/2010/10/wonderful-cornbread-dressing.html" target="_blank">wonderful cornbread dressing</a>. Of course I think the dressing is better with sweeter cornbread, but still a tasty dressing.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-48789708454337006042016-12-30T19:35:00.001-08:002016-12-30T19:35:44.482-08:00My first turkey in the Char Broil Big Easy <span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Today I made my first turkey using the Char Broil Big Easy. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">It's marketed as an "oil less turkey fryer", but it's actually an outdoor roasting oven. There's no such thing as an "oil less fryer". That's a marketing gimmick.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">It was also the first turkey I cooked, using an injectable marinade. I used Tony Chachere's Creole Butter flavor.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">And let me say, that I will NEVER make another turkey, without using an injectable marinade. That turkey was incredible. JUICY turkey-- even the breast, and I don't even like turkey breast. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Because I used the injectable marinade, I didn't think I needed to rub butter on the surface of the turkey. Actually, I should have, but it was still a great turkey.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">You could also brush the turkey with olive oil or corn oil, if you'd rather not use butter.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I also seasoned the turkey, inside the cavity and out, with my usual turkey seasoning blend -- poultry seasoning, black pepper, seasoned salt, and chicken granules. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Because this was going in the outdoor roaster, which roasts the turkey vertically, I did not put a stick of butter in the cavity, like I usually do.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">As far as how the turkey cooks in the roaster, I was impressed with how the skin got really crispy, while the inside (credited to the injectable marinade) stayed juicy. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The major downside to using the Big Easy is, I don't have a covered patio, so it entirely depends on the weather. And it rains a lot where I live! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Also, cleaning up the Big Easy afterwards is a chore.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Although the Big Easy does NOT produce a "fried" turkey, I will give it points for producing a great crispy skin all over.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Most definitely use an injectable marinade when you cook a turkey in the Big Easy. And even if you don't!</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-12179983676586615592016-12-24T20:04:00.002-08:002016-12-24T20:04:50.424-08:00Shrimp mirliton casserole, for the second time in my entire life<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Years ago, I made a <a href="http://ramblingsoncastiron.blogspot.com/2010/06/shrimp-mirliton-casserole.html" target="_blank">shrimp mirliton casserole</a> that was very close to my grandmother's secret recipe.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mirlitons are also known as "chayote squash".</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">She always made shrimp mirliton casserole for thanksgiving and christmas-- it wasn't the holidays without those mirlitons!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So I decided to make some for christmas. I had to do it differently, since someone who will be eating it is allergic to butter; I had to use cooking oil and Parkay margarine, instead of butter.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Also, this time instead of boiling the mirlitons, I smothered them in a covered pot on the stove, with onions and a small amount of cooking oil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I thought that cooking the mirlitons this way would make them taste better. I haven't decided if it made them taste better or not-- I really like fresh green beans cooked this way, but it made some of the mirlitons overcook. Also, it was more work, because I had to pick out the pieces that overcooked, and cut off the burnt part.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So here is what I did differently:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heated up a small amount of cooking oil in a pot on the stove. Added chopped onions and cut up mirlitons. Covered the pot and let the vegetables cook down in the oil. Drained and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heated up a small amount of cooking oil (instead of butter) in a skillet. Added chopped onions, minced garlic, and raw shrimp; Sauteed in the skillet. Added black pepper, oregano, thyme, onion powder, and garlic powder.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">When that was cooked, I added the mirlitons, then added parmesan cheese and italian bread crumbs. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I mixed the bread crumbs and parmesan cheese all through, then added more of both on top. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sliced up a stick of Parkay margarine (instead of butter), and put the slices on top. Into the oven at 350 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This recipe was good, but not as much like my grandmother used to make, as the previous recipe.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So I'll just boil the mirlitons next time... </span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-49886524420333644352016-11-26T19:50:00.002-08:002016-11-26T19:50:38.785-08:00My first prime rib roast, on the rotisserie<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I have a rotisserie, and wanted to use it for something. Since I am not the biggest fan of chicken and pork, I used it for something I rave about: Prime Rib Roast.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It was really quite easy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">My roast aged in the refrigerator for a couple of days. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I coated the rib roast with olive oil, sea salt, and pepper. Let it sit for a couple of hours. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Put it on the rotisserie for an hour and 15 minutes. It was a six pound roast, so that's about 12 minutes a pound, and it turned out medium rare.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sliced it, and had it with horseradish sauce. It was divine.</span>greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0tag:blogger.com,1999:blog-1980904905258219119.post-292631798953241722016-11-06T18:14:00.000-08:002016-11-06T18:14:20.614-08:00After 7 years, I finally tried toasting real pumpkin seeds.<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I've had every intention of toasting my own pumpkin seeds, for the past 7 years.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">This year, I finally did it... and I did it wrong.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Unfortunately, none of the grocery stores had any more pumpkins. So I guess I will have to wait till next year to try again.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">What you are supposed to do, is get the seeds out of the pumpkin-- and don't bother with those flimsy pumpkin cutting kits that bend and break on the first use. Use a serrated knife.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Don't worry about rinsing the bits of pumpkin off-- that adds flavor.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Let the seeds dry on a flat pan.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Coat the seeds in Olive oil.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Add salt, or seasoned salt if you want.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Into the oven at 300 degrees.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">That's how you're supposed to do it. Never mind how I actually did it, since I did it all wrong... </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I'll try to remember next year. I'm not waiting another 7 years.</span><br />
<br />
<br />greenturtlehttp://www.blogger.com/profile/03297069162518799805noreply@blogger.com0