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Old 01-18-2006, 07:41 PM   #85
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Quote:
Originally Posted by Davydd
Yet they didn't have the recipe my dad made us when we were little kids. Occassionally he got to be the cook in our house to give us a respite from our mother's chicken and dumplings. He would make a production of buying a large chunk of unsliced bologna at the grocery deli and bake it like a ham with pineapple slices toothpicked on top and carefully basting it with a honey glaze as it baked. It was a production. It tasted just as good as baked ham.
frugality rules!......
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Old 01-18-2006, 07:44 PM   #86
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Like Father Like Son

Here is my passion.

http://web.mac.com/davydd/iWeb/Site/...nderloins.html
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Old 01-18-2006, 07:58 PM   #87
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i luv poke most anyway, but marinated in eggnog?.....double
may the bird of happiness plop on your lutefisk.....
norby
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Illegitimous noncarborundum(dont let the bastards wear you down)

The only true nobility is found through giving good food to your friends- Anton Careme

beauty is in the eye of the beerholder-cosmo fishhawk

if something is too good to be true, its usually gone before i get there-mister boffo
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Old 01-18-2006, 07:59 PM   #88
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Old 01-18-2006, 08:44 PM   #89
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Thumbs up peanut butter yeah!

Quote:
Originally Posted by Tarheel
As the Bible says "Man cannot survive on bread alone he must have peanut butter"
1) Peanut butter burgers: hamburger med. rare on Chicago hard roll, peanut butter & mayo w/slice of onion, beer (any kind ) eaten over the sink.

2) Blueridge Parkway Special: Peanut butter & mayo on rye w/lettuce & bulogney.

3) Neptune's Revenge:same as 1) above except ,sardines on bagle.

I know, I know, peanut butter & mayo sounds to die of, notfor ,but you gotta try it.

Anybody remember the peanut butter shortage of the early 80s? Very bad! Worse than the gas lines of the 70s, or even the coffee shortage of the 80s. OMG times were tough.

If you can spell "bulony" better, let me know.
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Old 01-18-2006, 08:58 PM   #90
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He would make a production of buying a large chunk of unsliced bologna at the grocery deli and bake it like a ham with pineapple slices toothpicked on top and carefully basting it with a honey glaze as it baked. . .

Davydd, Max still talks about Sunday Bologna Roast, his big weekly splurge when putting himself through school at Mizzou! I can hardly believe that someone else ate such a thing This thread is bringing back all kinds of "tasty" memories! ~G
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Old 01-18-2006, 09:01 PM   #91
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Originally Posted by norbert
i luv poke most anyway, but marinated in eggnog?.....double
may the bird of happiness plop on your lutefisk.....
norby
Ah, don't knock it until you try it. Actually, the authentic way is to use buttermilk. Nick's Kitchen in Huntington, IN, the original home of the deep fried breaded pork tenderloin sandwich uses buttermilk. Brickyard Crossing at the Indy 500 does likewise. Brickyard Crossing was featured on the Food Network's Food Finds show last week. I've tried buttermilk, regular milk and eggnog and to me it doesn't make a lot of difference. By the end of the year the eggnog had to be used up. So I tried it.
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Old 01-18-2006, 09:10 PM   #92
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Quote:
Originally Posted by Davydd
By the end of the year the eggnog had to be used up. So I tried it.
the norwegies make bread with it....
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Illegitimous noncarborundum(dont let the bastards wear you down)

The only true nobility is found through giving good food to your friends- Anton Careme

beauty is in the eye of the beerholder-cosmo fishhawk

if something is too good to be true, its usually gone before i get there-mister boffo
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Old 01-19-2006, 07:38 AM   #93
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Quote:
Originally Posted by Davydd
"

What a memory that picture brought back to me. We lived in Oakland Mills, Iowa a town of 24 people along the banks of the Skunk River. In our town was this little cafe and bait shop. Every day they would make their tenderloins on one end of the counter while rolling the catfish bait balls on the other end of the counter. They had the most wonderful but strangest tasting tenderloins in the world! The best days to get a tenderloin were the days that were the busiest for bait. You can fill in the blanks, or the space between the counter.
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Old 01-19-2006, 08:08 AM   #94
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Back in the 50's and 60's Toronto seemed to have a Fish & Chips store on every corner. Sign in the window almost always said, "We serve Halibut only...no Cod."
I remember junior highschool. We'd all dash out for a cone of chips at lunch. You had to just cover em with salt, then drown them in dark brown malt vinegar. Once you finished with the chips you drank the salty bottom of the cone.....mmmmmmmmmmm .
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Old 01-19-2006, 08:37 AM   #95
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White Clam & ??

O.K. this thread has taken on a life of it's own... I think Jim wanted some real recipes, so here goes.

White Clam Sauce and Spaggetti / Linguini is best.

One 3 oz. can of chopped clams for each expected guest.
Chopped garlic
Parsley
half a stick of butter
Olive oil
Tabassco Sauce (optional)

Open the cans leave tops on. Combine generous pour of olive oil and garlic in a large fry pan. Add butter. When the butter melts pour clam liquid out of cans and reserve the clams til later. Get rid of the lids now. In another pot boil water and add a little olive oil prior to putting in the dried pasta. Add parsley, and Tabassco to taste (just a hint) and all the clams to fry pan. Simmer to reduce the liquid to sauce consistancy. Drain your pasta and combine sauce and pasta.
Serve with garlic bread, rolls, or what have you.

You only need a double element hot plate to do all this, oh and a can opener.
Your friends will think you went to cooking school and will all begin to avoid you and likely will not ask you to come to their trailer for dinner anymore because they are intimidated by your high class cooking skills .
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Old 01-19-2006, 08:45 AM   #96
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Thumbs up Actually....

This thread has taken on its' own identity....

I ran across the craigspost listing & shared it because of the perceptions some of the public has about "trailers" and the people that enjoy them.

But what a good time reading about the memories that food evokes in all of us from the past....
There are some references to some nice recipes.

Perhaps we can start posting some like Glen did......

I think we all deserve a good meal!

Thanks Forum members.....
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Old 01-19-2006, 09:22 AM   #97
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English Style Fish and Chips

ok.. Here is my contribution... It is not exactly low class food but is actually very good... My brother and I make these when we go camping. We have deep fryers that we bring and it is best if this is done outdoors...The smell tends to be a bit strong.

The fish batter:

1 cup of flour
1 cup of water
1 tablespoon of baking powder

Combine the dry ingredients and stir in the water with a fork. Let set for at least 2 minutes.

Cut the fish (I usally use haddock or cod) into about 2x4" pieces. Dip the fish in the batter and drop (carefully) into the oil. Cook for about 3-4 minutes on each side (the fish should float to the top of the oil) or until the batter is a golden brown.

The chips are easy.. peel potatoes / slice into fries and drop in the oil. It usally takes about 8-10 minutes for these to cook.


I like to drown mine in ketchup others like to go the vinegar and salt route.. Depends on my mood.

You can use the batter for onion rings (my wife loves them).
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Old 01-19-2006, 10:57 AM   #98
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How bout some o them Road Kill Recipes you can make on the go. Possum stew, Crown Vic Venison, Airstream Armadillo
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