LC's famous ginger cookies~and more soupy-chicken recipes~

[BlueTiki]

My brother shared a new way to enjoy roasted corn on the cob. I gotta tell you . . . it was very enjoyable.

And "No", pervs . . . it had nothing to do with insertion into body cavities.

Lime butter with a sprinkling of chili powder.

I used Ancho and (always) grill the corn in the husks .

[Maggot]

Didja soak em huh? Didja soak em in watta? didja hmmmm? didja-didja? Huh? didja soak-em? in watta didja hmmm? did ya soak-em in watta? didja ? didja? hmmmmmm?Didja soak em huh? Didja soak em in watta? didja hmmmm? didja-didja? Huh? didja soak-em? in watta didja hmmm? did ya soak-em in watta? didja ? didja? hmmmmmm?Didja soak em huh? Didja soak em in watta? didja hmmmm? didja-didja? Huh? didja soak-em? in watta didja hmmm? did ya soak-em in watta? didja ? didja? hmmmmmm?Didja soak em huh? Didja soak em in watta? didja hmmmm? didja-didja? Huh? didja soak-em? in watta didja hmmm? did ya soak-em in watta? didja ? didja? hmmmmmm?Didja soak em huh? Didja soak em in watta? didja hmmmm? didja-didja? Huh? didja soak-em? in watta didja hmmm? did ya soak-em in watta? didja ? didja? hmmmmmm?Didja soak em huh? Didja soak em in watta? didja hmmmm? didja-didja? Huh? didja soak-em? in watta didja hmmm? did ya soak-em in watta? didja ? didja? hmmmmmm?

[BlueTiki]

No soaking.

No removing the silk.

No trimming the ends.

And NO aluminum foil!

[Lady Cop]

DEAR GOD!!

MAGGOT----->



that should be his avatar

[Maggot]

No soaking.

No removing the silk.

No trimming the ends.

And NO aluminum foil!

[BlueTiki]

Lemme guess.

You follow America's Test Kitchen's directions TO THE LETTER, dontcha?

FYI - The Anasazis waged war againt the Alcoa tribe over 1000 years ago.

The ancient ones, won!

[Cracker]

That's how Buffalo's makes their corn only without the husk. Fabulous with garlic bread and hot wings.

Who makes hot wings at home? I haven't had them in forever. NO I don't own a Fry Daddy. Who the fuck would buy an appliance that is guaranteed to increase cellulite and decrease life expectancy? Please share your wings recipe.

Tiki~ Ever been to the Anasazi cliff dwellings? It is supposed to be a place of power. I know you know what that means. They don't talk about that shit in the South, but you have been to Sedona, so I KNOW you know.

[BlueTiki]

Tiki~ Ever been to the Anasazi cliff dwellings? It is supposed to be a place of power. I know you know what that means. They don't talk about that shit in the South, but you have been to Sedona, so I KNOW you know.

Bunch of times.

Canyon de Chelly is one of my favorite destinations. I have Navajo friends from my college days who took me, by horseback, to several of the dwellings.

When I lived in Flagstaff, my house backed up to the National Forest and Walnut Canyon.

Imagine, 10 miles outside of town and hidden in the canyon are dwellings that are 700 to 1000 years old!

I never got tired of hiking in my backyard.

[Cracker]

Have you ever heard the hum?

Do the Native Americans in your region have any traditional foods beside mutton (don't eat that shit) and fry bread/Indian Tacos?

[BlueTiki]

Have you ever heard the hum?

You hear quite a bit of ambiguous sounds in the Nation and on the Mesas.

Canyons, too.

Most of the natives are westernized. They luvs KFC. And processed food. They drinks gallons of soft drinks. Think blacks with Kool Aid.

Traditional meals I've been served (besides mutton in its various forms) usually included game (deer or elk). Squash is also a popular item. And corn, corn, corn. They also have some wild onions and obscure herbs that impart a very distinct (awful) taste.

But I do love my fry bread! God help me, but it's better when made with lard. Most use Crisco.

I'm not kidding when I say that many of my college friends claim that prairie dogs were also a staple.

I'll pass.

[sally]

Who makes hot wings at home? I haven't had them in forever.

I do. My uncle Danny was a bartender at the restaurant where they originated, he was the one who suggested dipping them in blue cheese. So he said anyway, he was a big bullshitter.

Anyway, he came here to Florida when I was 5 years old with the recipe and talked my parents into investing in a restaurant .They ended up doing really well, no one in Florida had ever heard of a buffalo wing and they were a big hit. It was right on Mason Av., I'm sure LC knows where that is. Then two guys knocked on our door looking for Dannyboy and we haven't seen him since. My Parents couldn't handle working their regular jobs and running a restaurant at the same time so it eventually shut down.

Here's the recipe

10-15 wings
¹⁄₂ cup Louisiana hot sauce
1 stick melted butter
1 teaspoon oregano
1 teaspoon garlic powder
Vegetable oil

Deep fry the wings in vegetable oil in large pot untill golden brown and very crisp ( about 20 mins.). Mix hotsauce, butter, oregano and garlic powder in a stainless steel deep bowl. Remove wings a few at a time with a slotted spoon ( Don't worry about shaking the oil completely off, a little bit left on them is good) and toss in hotsauce mixture. Serve with blue cheese and celery or carrots.

You can adjust the butter to hot sauce ratio to your heat preference, but the oregano and garlic powder is what makes them so don't leave that out.

[Maggot]

Lemme guess.

You follow America's Test Kitchen's directions TO THE LETTER, dontcha?

FYI - The Anasazis waged war againt the Alcoa tribe over 1000 years ago.

The ancient ones, won!

I only soak them in water overnight. I learned my lesson one day when they caught on fire. No tinfoil, no snip.....I always wondered what they would taste like soaked in wine though.

I get the BEST butter & sugar corn in the world! I can eat 4 in a row like a crow.

[BlueTiki]

I get the BEST butter & sugar corn in the world! I can eat 4 in a row like a crow.

We get Colorado Olathe Sweet Corn.

Twenty minutes, medium-high heat, rotate every five minutes.

Shuck as soon as they come off the grill and scream with pain - then . . . slather copious amounts of burn ointment on hands, before eating.

[Harvest Moon]

I made these incredible Cajun seasoned chicken breasts on the grill tonight. Since we buy co-op style they were huge. I spent the time to pound them down to equal thickness, coated them with a homemade season blend and did a quick grilling, about 4 minutes each side. Sliced one of the breasts up and served over penne pasta tossed with a homemade creamy pesto sauce with fresh broccoli, onions, red peppers. Since there are only two of us one Chicken breast was enough to feed both of us for dinner. I swear I left the second one, perfectly cooked on a plate on the counter. After dinner, but before cleaning up dishes and putting food away, my husband and I went outside for about 15 minutes. Our two dogs were in the house.

When we came back in and started cleaning up, we could not find any trace of that second perfectly cooked chicken breast. So, either, the dogs are really smart and were able to take the chicken off the plate which was on the counter without making a mess, or, some person came into the house through the front door and grabbed the chicken while we were in the back yard.

Either way..its going to be part of our personal history, or, maybe I just drank too much wine.

[Cracker]

I do. My uncle Danny was a bartender at the restaurant where they originated, he was the one who suggested dipping them in blue cheese. So he said anyway, he was a big bullshitter.

Anyway, he came here to Florida when I was 5 years old with the recipe and talked my parents into investing in a restaurant .They ended up doing really well, no one in Florida had ever heard of a buffalo wing and they were a big hit. It was right on Mason Av., I'm sure LC knows where that is. Then two guys knocked on our door looking for Dannyboy and we haven't seen him since. My Parents couldn't handle working their regular jobs and running a restaurant at the same time so it eventually shut down.

Here's the recipe

10-15 wings
¹⁄₂ cup Louisiana hot sauce
1 stick melted butter
1 teaspoon oregano
1 teaspoon garlic powder
Vegetable oil

Deep fry the wings in vegetable oil in large pot untill golden brown and very crisp ( about 20 mins.). Mix hotsauce, butter, oregano and garlic powder in a stainless steel deep bowl. Remove wings a few at a time with a slotted spoon ( Don't worry about shaking the oil completely off, a little bit left on them is good) and toss in hotsauce mixture. Serve with blue cheese and celery or carrots.

You can adjust the butter to hot sauce ratio to your heat preference, but the oregano and garlic powder is what makes them so don't leave that out.

Thanks, sally. I may do that tomorrow. Louisiana hot sauce is my hot sauce of choice, so this recipe is perfect.

Sorry about your loss, though. Damn. I'm going to call them, "Dead Man's Real Buffalo Wings."

[HairOfTheDog]

Who makes hot wings at home? I haven't had them in forever.

I do. My uncle Danny was a bartender at the restaurant where they originated, he was the one who suggested dipping them in blue cheese. So he said anyway, he was a big bullshitter.

Anyway, he came here to Florida when I was 5 years old with the recipe and talked my parents into investing in a restaurant .They ended up doing really well, no one in Florida had ever heard of a buffalo wing and they were a big hit. It was right on Mason Av., I'm sure LC knows where that is. Then two guys knocked on our door looking for Dannyboy and we haven't seen him since. My Parents couldn't handle working their regular jobs and running a restaurant at the same time so it eventually shut down.

Here's the recipe

10-15 wings
¹⁄₂ cup Louisiana hot sauce
1 stick melted butter
1 teaspoon oregano
1 teaspoon garlic powder
Vegetable oil

Deep fry the wings in vegetable oil in large pot untill golden brown and very crisp ( about 20 mins.). Mix hotsauce, butter, oregano and garlic powder in a stainless steel deep bowl. Remove wings a few at a time with a slotted spoon ( Don't worry about shaking the oil completely off, a little bit left on them is good) and toss in hotsauce mixture. Serve with blue cheese and celery or carrots.

You can adjust the butter to hot sauce ratio to your heat preference, but the oregano and garlic powder is what makes them so don't leave that out.

Thanks for this recipe Sally. I have a pot luck tomorrow and had no idea what to take. I'm gonna make about 40 of Uncle Danny's wings (and cornbread) just before I leave the house. Should be fine to toss them in my mega crock-pot for transport and just put them on low when I get there.

[Lady Cop]

whooo! i would LOVE to renovate this old Victorian kitchen! and get a scullery maid too! shades of Dickens!

circa 1830

daily fail
Shrouded in a thick layer of dust and hidden under piles of junk, a complete Victorian kitchen lay forgotten for more than a generation.

Archie Graham-Palmer and his wife Philippa discovered the incredible time capsule when they began rummaging in the basement of the family home.

They found an entire kitchen kitted out as if the cook had just stepped out for a breath of air.
There was a spit for roasting pigs on, as well as a table and benches in the middle of the room which could easily seat 20 staff.

CEFN LEA PARK'S HISTORY
The current house at Cefn Lea Park was built around the turn of the 19^th century, the previous building on the site having been destroyed by fire in 1794.

In the 18^th Century it had been the home of the Griffiths family before passing on to the prominent Kenyon family of Gredington.

The house was sold in 1830 at an auction held at the Wynnstay Arms Hotel. It was bought by Rev Nathaniel Roberts whose wife, Frances, was daughter of John Matthews, attorney of Chester.

However, another fire that same year meant that the house needed extensive renovations.

What we see today is likely to date from this period.

On Frances' death in 1850, Cefn Park passed to Sir William Henry Roger Palmer, Bt, of Kunure Park, Dublin, who was married to Frances' sister Eleanor. It subsequently went to their son, Sir Roger William Henry Palmer in 1854.

The kitchen is thought to date back to the 1830s when the house had a full complement of servants.
Unused for more than 100 years, the kitchen was apparently briefly recommissioned during the Second World War because it offered protection from air raids.

But it was mothballed after the war and became a dumping ground.
Cefn Park near Wrexham, North Wales, has been passed down through the family since it was bought in 1830.

Mr Graham-Palmer, 41, who worked in commercial forestry, moved back to the family home this year to take over the estate from his father.

ugly old house


















The bells with which the servants were summoned, as well as an unidentified weighted pulley system, remain mounted on the walls

[Meow]

I read that same story. What a find!

LC, I see you post things from the Daily Mail often. It's one of my regular reads. Sometimes the articles are off the wall, but entertaining none the less.

[Lady Cop]

I read that same story. What a find!

LC, I see you post things from the Daily Mail often. It's one of my regular reads. Sometimes the articles are off the wall, but entertaining none the less.

i hate the libelous stupid fuckwits. but i do like to nick their photos.

see this:

http://mockforums.net/thread-6447.html

[Maggot]

Hey LC I'm sending you pickles........Dill or Sweet whats your pleasure? The dill came out soft. The sweet are crisp and crunchy. I think I left the dill cook 10 extra min and they kinda got soft as they are done whole not cut up. The sweet came out nice as I went exactly by the recipe. Anyone else want some? send me a pm, first 4-5 get them. I will pay shipping. I am making more this weekend.