P8riot

Just for a cooking tip -

I dunno how many of you know this but it's an OLD technique that I LOVE.

Any white meat, poultry, pork, etc.

Soak it in buttermilk for at least four hours - and if you can incorporate buttermilk in your final marinade - EVEN BETTER! Otherwise.. soak the meat in buttermilk for 24 hours if you can, and if it's going to be BBQ or a 'dark' marinade, take it out of the buttermilk and soak it for the minimum recommended time or up to 24 hours before grilling, cooking, whatever. If the marinade is a white marinade.. like a ranch-style pork-chop, I'll add mayonaise to thicken it up so it sticks during grilling.. or whatever..

It will MELT in your mouth.

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Age of Conan: Tharashk (Taxiarchos), Thaumiel (alt), guild Ars Tactika - Cimmeria

CingularDuality

And the next one is going to be a dude, too.

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aculle01

Doesn't really matter to me. I guess pork and shrimp would do nicely.

Rincewind

Bumping this thread for the holiday season. And also so I remember to post my rib pot roast recipe... that I'm making up as I go along today

Holiday stuff I want to see:

Tactical Christmas Cookies
Tactical Christmas Breads (Beatnik, feel free to repost your mom's recipes)
Tactical Pies
Tactical Turkey and Fixin's
Tactical Holiday Mixed Drinks

Thank you in advanced for fulfilling my requests ;D

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~~ Veritas simplex oratio est ~~
No matter how far a wizard goes, he will always come back for his hat. --T. Pratchett

<---- You know you're getting old when you rely on your forum meta-data to remind you how old you are.

Required Reading for all TG sandboxers

SloppyJoe

"Want some mashed potatos to go with that?"

SloppyJoe's "Yarly" mashed potatos
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Peel and cut large spuds into 3 pieces and fill up a large ceramic pot with them. Fill a large cup with filtered water (unless you've got "clean" tap water) and add a teaspoon of salt, stir, dump in pot enough to cover the spuds. Throw in the nuker for 10 minutes and check. They should be semi mushy but not mush. Strain and put spuds back in the pot. Add about 1/4 cup of milk, 2 table spoons of sour cream, 1 tablespoon of mayo, about a teaspoon of crushed garlic, tablespoon or so of yellow mustard, and mash. Add more salt if needed and pepper if you dig it. Excellent with beef ribs, tri-tip, ribeye, fillet mignon. With pork ribs/chops, I recommend a few dashes of sugar.

Enjoy!

(Yes, I am bored at work, but this is good stuff, seriously, try it.)

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Wimpinator

This should be in here:
http://www.tacticalgamer.com/general...ecipes-11.html

Those sound like tasty 'taters!

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|TG-6th|Wimpinator

SloppyJoe

Oh wow, awesome, mod can I get a merge plz?

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Delta

Yarly.

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kin3

Where's the gravy? gotta have gravy with mashed taters.

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The Old Guy
kin3

Rincewind

This thread needs to bump our tactical recipe thread yesterday. ;]

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~~ Veritas simplex oratio est ~~
No matter how far a wizard goes, he will always come back for his hat. --T. Pratchett

<---- You know you're getting old when you rely on your forum meta-data to remind you how old you are.

Required Reading for all TG sandboxers

Trooper

gravy is easy. Either Chicken or beef stock, its better with the drippings from the pan after you cook said meal. Pour into a sauce pan your stock/drippings, on med-low heat just add the amount of flour into your pan until you have your desired thickness.

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that sounds like a good idea trooper.
-Vulcan

SloppyJoe

This is gonna sound weird. Ever tried dumping 1000 island on mashed potatoes? Even better on baked potatoes... MMMmmmm!

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Augustus Gloop

I'd like to share the Gloop Burger with all of you.

1/2lb 93% fat free ground beef patty, shaped by hand - not that premade crap.
Pan cooked or grilled to medium rare
Topped with bacon, American cheese and lettuce (no tomato, ugh)
Sauce is 1 part Mayo, 1 part A-1 sauce, and 10 drops of tobasco, mixed and slathered on the toasted bun.

The sauce looks like barf, but it's oh... so good.

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CingularDuality

My son and I tried to make Macadamia Nut Brittle on Xmas Eve using Alton Browns recipe on the Food Network website. We obviously substituted the heavenly Hawaiian wonders for peanuts, in the same quantity. We also went with a full teaspoon of cinnamon and skipped the Cayenne. Other than that, we stuck to the recipe, including just going off of the color of the candy and not using a thermometer. Everything seemed to be going well until I poured the room temperature nuts into the hot candy and stirred a bit too long (I think). The candy cooled faster than I poured it out, so I didn't have time to flatten it out into brittle. I got some kick ass Macadamia pralines, though! Very good candy and everyone that has tried it wants to know where I bought it. They don't believe me when I tell them that my 7 yr old made it with me.

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TacticalGamer TX LAN/BBQ Veteran:

msdz

I see some recipes in here and decided to give my grandmothers recipe for what she referred to as "Poor Mans Cake". Other known names for the cake are "Depressionn Cake", "Boiled Raisin Cake", or "War Cake". A little bit of history about the cake first though. The cake came out of the Great Depression era, most families being poor had to find ways to make desserts using the simplest ingredients and still have something that tasted really good. After the Depression the cake became popular during WWII again because of the fact the cake travelled well to the soldiers that were in Europe fighting the war, reason why is due to the fact the cake does not have milk, butter, or eggs to spoil, also has a long shelf life if kept in an air tight container. From there the recipe kind of fades away, only some of the old timers from that era still know of and make this cake. When I was younger my grandmother would make this cake anytime she felt like making it, now I make this cake for my family but I only do it around the holidays cause it has that pumkin pie smell in the kitchen when it is baking.

POOR MAN'S CAKE, THE DEPRESSION CAKE, WAR CAKE, or BOILED RAISIN CAKE

2 Cups water
2 Cups white granulated sugar
3 Cups Raisins
1 Cup Lard
2 teaspoons Cinnamon
2 teaspoons Nutmeg
1 teaspoons ground Cloves
3 Cups All Purpose Flour
2 teaspoons Baking Soda


In saucepan combine water, sugar, raisins, lard cinnamon, nutmeg, and ground cloves. Bring to boil, stirring constantly. Remove from heat; let cool until warm.
Stir flour and baking soda together; blend into cooled raisin mixture. Pour into a greased and lightly floured 8-inch cake pan. Bake in 350 degree F oven for 45 minutes or until top is firm to the touch and toothpick comes out clean. Let cool in pan on rack. Dust lightly with icing sugar or frost with Dimple Icing.

I use a Bundt pan for baking ad it takes about 40-45 minutes in the Bundt pan.

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