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I love Frank Zappa!
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  • NightfallNightfall Posts: 8,839
    1 gram cocaine, 1/2 gram baking soda, bit of water, heat up in spoon
    afterburnt wrote: »
    They didn't speak a word of English, they were from South Carolina.

    Village Idiot of Club Polk
  • WillowWillow Posts: 9,877
    bread and PB...
    2Ch- B&W 703, SVS PB10 NSD, Marantz NR1607, Parasound 1500a, Pro-Ject Debut Carbon (Yellow) with Acrylic platter, Pro-Ject phono pre, MIT AVT 2 speaker cables, MIT AVT 1 and AVT 2 ICs, XLO Jumpers, Signal Dig Coax, Signal Cable Magic Power Cables x3, Samsung 55JS7000, Harmony 1100, Sony BDP-S6200, Marantz DV-4200 (as Transport), Cambridge Audio DAC Magic100, Monster 3600MKII, Android Mi Box3 and Apple TV. - Pool /Gazebo Yamaha RX-A1010, Polk Patio 25x4, Rotel RDV 1045 (as CDP) MIT AVT3 ICs - Work - Spotify Premium or Neutron App to my FiiO Kunlun into my Grado SR125e

  • NightfallNightfall Posts: 8,839
    Did you know if you boil a can of sweetened condensed milk in the can (whole, don't open it) for a bajillion hours it turns into caramel pie filling?
    afterburnt wrote: »
    They didn't speak a word of English, they were from South Carolina.

    Village Idiot of Club Polk
  • CH46ECH46E Posts: 1,762
    1 part Vodka. ........ oh, that's it. Just 1 part Vodka.
  • verbverb Posts: 9,032
    I got nothing. The Mrs does all the cooking. :smile:
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  • mrbironmrbiron Posts: 5,209
    Polkitup2 wrote: »
    Recipe for disaster:

    1) Drink plenty of alcohol
    2) Start posting on internet forums

    Guilty as charged. :(
    Zu Audio Omen MK-1B's, Peachtree Decco65, Zu Mission sC’s

    Collecting Dust - Bryston BDA-2, Cheap TT, PS Audio UPC200, PS Audio AC3's, HTPC, One, Bottlehead Crack w/Speedball, Senn's MD HD600
  • charley96charley96 Posts: 33
    mrbiron wrote: »
    Polkitup2 wrote: »
    Recipe for disaster:

    1) Drink plenty of alcohol
    2) Start posting on internet forums

    Guilty as charged. :(

    Another great Dewey Cox song. :D
  • afterburntafterburnt Posts: 6,282
    Polkitup2 wrote: »
    Recipe for disaster:

    1) Drink plenty of alcohol
    2) Start posting on internet forums

    I wouldn't have it any other way.
  • voltzvoltz Posts: 5,326
    edited January 18
    Buy a smoker

    put it on the smoker and smoke it!!!! get a dirt cheap Pit boss from Walmart and start love to grill again.

    It will do ribs or smoke your Pork tenderloins or buts or beef tenderloins or fat steaks and make it love eating again and it easy-pesy Japanese... no fuss some simple any of you idiots can do it B) Trust me!

    put your ribs on top self..in 3 hours - take them off and spray with parkay butter and add a little brown sugar on top..cook for another hour or hour and a half. check with instant read temp probe if its 210 take it off or keep cokking until it does.. for the best ribs ever.

    for buts 6 hours naked then foil for 2 and start checking for temp.. when 210 rest for 30 minutes and ..1st tear off some to eat before you start shredding for pulled pork as is best with juices in it..once shredded it loses the moisture ..some eat some 1st B)

    pork tenderloins or Beef tend loins..cook to 90 degrees then flip and cook to 128 to remove and rest in foil...for 5 to 10 minutes ..for the beef eat plain for the pork try some Tar heel tang vinegar sauce from plowboys or Bluehogs Tennessee red the vinagar sauce work on pork but not beef

    oops...for pork cook until 140 then wrap in foil for 10 minutes and it should be 145 and safe to eat and be so juicy ..for chicken do not over 165 or it to dry in my opinion only
    Post edited by voltz on
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  • BlueBirdMusicBlueBirdMusic Registered User Posts: 805
    Two extraordinary recipes from book below are my favorite "meat" recipes. One recipe for stove top and one for the grill. I have used this book since it was originally published in 1999.

    Recipe for Grilled Pork Chops only. You are on your own for the Steak au Poivre recipe. I found drinking tequila is dangerous while making the Steak au Poivre and using cognac to make the sauce.

    Jacques Grilled Pork Chops

    4k7oof523sia.jpg

    The Grilled Pork Chops recipe is the simplest and best recipe for chops I have ever tasted. I never thought rosemary would provide so much flavor enhancement to "Frenched" 1-1/2 inch thick loin pork chops.

    I use a TEC or Solaire infrared grill which heat to extremely high temps within 2-3 minutes. (Great for steaks and chops as always sears)

    The method in this recipe is the important process and you must use a very hot grill. I have found grill pans on stove top do not work as well.

    Ingredients
    2 loin chops, both 1-1/2 inches thick
    1/2 tsp salt
    1/2 tsp black pepper
    1 1/2 tsp rosemary leaves, chopped fresh
    1 1/2 tsp avocado or olive oil
    fresh rosemary sprigs for garnish

    Directions (method)

    1. Preheat oven to 180 degrees Fahrenheit for resting chops.

    2. Trim loin chops of excess fat and sinew; French them.

    3. Sprinkle both sides of the chops with the salt, pepper, and chopped rosemary--pat the seasoning so they adhere to the meat.

    4. Pour the oil into a plate and dip the chops into the oil on all sides to coat lightly.

    5. Set the grill over high heat and allow it to get quite hot.

    6. Lay the chops at an angle to the ridges and cook for 2 minutes, until clearly marked. Turn them over, keeping the same angle, so the now visible marks align with the ridges. Cook for 2 minutes in this side. Turn the chops over again and now rotate them as well, so the visible marks are perpendicular to the ridges. Cook for 2 minutes, until a crisscross is clear. Turn the chops over for the third time, keeping them at the same angle. Cook for 2 minutes, so that the second side of the chops has been on the grill as long as the first side.

    7. Finally, stand the chops on their outside edges, balanced against a potato half or other prop. Brown for about 2 minutes, shifting the chop as needed so the entire edge is browned. Total cooking time is 10 minutes for medium 1-1/2 inch chops. The meat around the bone is incredible. Until I used this recipe, I never picked the bone up and gnawed.

    8. Remove the chops to a platter and place in the oven for about 10 minutes, to allow them to decontract. Garnish with a sprig of rosemary and serve.


    Note recipe card:
    https://www.justapinch.com/print/main-course/main-course-pork/jacques-pepins-grilled-pork-chops.html?ttl=1579352675


    Steak au Poivre
    1-b9489edd47.jpg

    j0so1vsw6imf.jpg



  • afterburntafterburnt Posts: 6,282
    Why would one kiss a porkchop?
  • NotaSuvNotaSuv Posts: 2,753
    Ingredients
    6.75 gallons of water
    9lbs. flaked maize (corn)
    2lbs. malted and crushed barley
    Yeast (distillers yeast, or even bread yeast)
    Granulated sugar (optional)
    Mash Procedure
    Heat water to 165 degrees Fahrenheit.
    Add the corn (place in a nylon strainer bag or in a steel mesh basket).
    Stir and allow to sit until temperature naturally drops to 148 degrees Farenheit.
    Stir in the malted barley and allow to sit for 60 minutes, stirring every 10 minutes.
    Remove the grains, allowing them to drain into the kettle.
    Pasteurize by heating to at least 170F (optional step).
    Cool the mash to 75 degrees Farenheit.
    Transfer to a fermentation bucket and add yeast.
    Allow to ferment for 7-10 days.
  • NotaSuvNotaSuv Posts: 2,753
    of course sugar if added would be done between steps 6 and 7
  • WillowWillow Posts: 9,877
    afterburnt wrote: »
    Why would one kiss a porkchop?

    Step 2....right.
    2Ch- B&W 703, SVS PB10 NSD, Marantz NR1607, Parasound 1500a, Pro-Ject Debut Carbon (Yellow) with Acrylic platter, Pro-Ject phono pre, MIT AVT 2 speaker cables, MIT AVT 1 and AVT 2 ICs, XLO Jumpers, Signal Dig Coax, Signal Cable Magic Power Cables x3, Samsung 55JS7000, Harmony 1100, Sony BDP-S6200, Marantz DV-4200 (as Transport), Cambridge Audio DAC Magic100, Monster 3600MKII, Android Mi Box3 and Apple TV. - Pool /Gazebo Yamaha RX-A1010, Polk Patio 25x4, Rotel RDV 1045 (as CDP) MIT AVT3 ICs - Work - Spotify Premium or Neutron App to my FiiO Kunlun into my Grado SR125e

  • audioluvraudioluvr Posts: 1,871
    Toast and butter:
    Put two slices of bread in the toaster and pull down handle.
    Add 1/2 TBSP salted butter upon removal
    Options: Sprinkle sugar and cinnamon top or jam of your choice.

    Wash down with coffee if in the morning or beer if in the evening.
    Home System:
    SDA 1C's - Full mod with the help by Dave...
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    Barn system:
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  • hoosier21hoosier21 Posts: 4,405
    One bourbon, one scotch, one beer

    repeat
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    Where is the remote? Where is the $%#$% remote!

    "I've always been mad, I know I've been mad, like the most of us have...very hard to explain why you're mad, even if you're not mad..."
  • CH46ECH46E Posts: 1,762
    hoosier21 wrote: »
    One bourbon, one scotch, one beer

    repeat

    :s:#
  • afterburntafterburnt Posts: 6,282
    NotaSuv wrote: »
    Ingredients
    6.75 gallons of water
    9lbs. flaked maize (corn)
    2lbs. malted and crushed barley
    Yeast (distillers yeast, or even bread yeast)
    Granulated sugar (optional)
    Mash Procedure
    Heat water to 165 degrees Fahrenheit.
    Add the corn (place in a nylon strainer bag or in a steel mesh basket).
    Stir and allow to sit until temperature naturally drops to 148 degrees Farenheit.
    Stir in the malted barley and allow to sit for 60 minutes, stirring every 10 minutes.
    Remove the grains, allowing them to drain into the kettle.
    Pasteurize by heating to at least 170F (optional step).
    Cool the mash to 75 degrees Farenheit.
    Transfer to a fermentation bucket and add yeast.
    Allow to ferment for 7-10 days.

    And then you put it in the still?
  • CH46ECH46E Posts: 1,762
    edited January 22
  • CH46ECH46E Posts: 1,762
    afterburnt wrote: »
    NotaSuv wrote: »
    Ingredients
    6.75 gallons of water
    9lbs. flaked maize (corn)
    2lbs. malted and crushed barley
    Yeast (distillers yeast, or even bread yeast)
    Granulated sugar (optional)
    Mash Procedure
    Heat water to 165 degrees Fahrenheit.
    Add the corn (place in a nylon strainer bag or in a steel mesh basket).
    Stir and allow to sit until temperature naturally drops to 148 degrees Farenheit.
    Stir in the malted barley and allow to sit for 60 minutes, stirring every 10 minutes.
    Remove the grains, allowing them to drain into the kettle.
    Pasteurize by heating to at least 170F (optional step).
    Cool the mash to 75 degrees Farenheit.
    Transfer to a fermentation bucket and add yeast.
    Allow to ferment for 7-10 days.

    And then you put it in the still?

    That's why them Tennessee drivers are shaking and moving! @audioluvr
  • audioluvraudioluvr Posts: 1,871
    NotaSuv wrote: »
    Ingredients
    6.75 gallons of water
    9lbs. flaked maize (corn)
    2lbs. malted and crushed barley
    Yeast (distillers yeast, or even bread yeast)
    Granulated sugar (optional)
    Mash Procedure
    Heat water to 165 degrees Fahrenheit.
    Add the corn (place in a nylon strainer bag or in a steel mesh basket).
    Stir and allow to sit until temperature naturally drops to 148 degrees Farenheit.
    Stir in the malted barley and allow to sit for 60 minutes, stirring every 10 minutes.
    Remove the grains, allowing them to drain into the kettle.
    Pasteurize by heating to at least 170F (optional step).
    Cool the mash to 75 degrees Farenheit.
    Transfer to a fermentation bucket and add yeast.
    Allow to ferment for 7-10 days.

    That would be a good mash reciepe!
    CH46E wrote: »
    That's why them Tennessee drivers are shaking and moving! @audioluvr

    No doubt!
    Home System:
    SDA 1C's - Full mod with the help by Dave...
    1000 Va Dreadnought- w/ WireWorld Mini-Eclipse cables
    WireWorld Mini-Eclipse 7 speaker cables
    WireWorld Silver Eclipse IC's
    Cambridge Audio Azur 851N - DAC/Streamer
    Belles 21A Tube Pre
    Belles 350A Reference Amp
    BLE-Design 16mm Power Cables
    Denon DVD 2900

    Barn system:
    SDA SRS 2.3's Full mod done by myself
    Carver C-1 pre
    Carver M1.5t
    BluDenso - Bluetooth receiver/DAC
  • mlistens03mlistens03 Posts: 2,675
    One of my most challenging recipes...
    L'Eau Bouillie (The Boiled Water)

    You need a stove, a pot, and some water.

    Ever so carefully, place the water into the pot. carry it over to the stove from the sink without dropping it, and set the heat to high. Wait 5 minutes or so, and violin! Boiled Water.

    Challenging recipe if there ever was one. ;)B)
    Not Tom or Trey or Jim just Micah
    KEF Q150s, NAD 1155 preamp and 4155 tuner courtesy of DaddyJT, NAD C352 playing power amp, BJC Belden cables, Technics SL3200, Marantz CD6004 courtesy of Clipdat, Salamander Archetype rack, Millenium Falcon :)
    I've always thought the goal of high-end audio was not to have your neighbors bang on the wall and say, 'Turn that darn music down' but to have your neighbors bang on the wall and say, 'Tell your friends to go home and you can practice later this week'.

    Resident Child of Club Polk
  • NotaSuvNotaSuv Posts: 2,753
    afterburnt wrote: »
    NotaSuv wrote: »
    Ingredients
    6.75 gallons of water
    9lbs. flaked maize (corn)
    2lbs. malted and crushed barley
    Yeast (distillers yeast, or even bread yeast)
    Granulated sugar (optional)
    Mash Procedure
    Heat water to 165 degrees Fahrenheit.
    Add the corn (place in a nylon strainer bag or in a steel mesh basket).
    Stir and allow to sit until temperature naturally drops to 148 degrees Farenheit.
    Stir in the malted barley and allow to sit for 60 minutes, stirring every 10 minutes.
    Remove the grains, allowing them to drain into the kettle.
    Pasteurize by heating to at least 170F (optional step).
    Cool the mash to 75 degrees Farenheit.
    Transfer to a fermentation bucket and add yeast.
    Allow to ferment for 7-10 days.

    And then you put it in the still?

    yup.....Collect distillate in small, pint sized containers.
    Making Cuts
    Distillation is a delicate process that involves separating different parts of the "run" into separate containers and blending only the best parts, called the hearts.
    Once one pint is full, number it, set aside, and fill another pint.
    Foreshots
    The first half of a jar will be called the foreshots. This needs to be thrown away, as it could be poisonous.
    Heads
    The second part of the run is called the heads. Heads contain compounds such as acetone, acetaldehyde, and acetate. These compounds taste harsh and smell bad. They'll also give you a hangover. Set them aside.
    Hearts
    The hearts contain ethanol and other desirable compounds. They have a rich aroma and taste, and are quite smooth. Keep this.
    Tails
    The richness of the middle part of the run will fade into what are called the tails. This section of the run has a dull, watery taste. Keep this and blend with heads for future runs...…………..
  • CH46ECH46E Posts: 1,762
    I call this "Life's Angry" recipe.

    Add in this order.

    1 part wife.

    2 parts speakers and a HTR.

    Then upgrade the HTR to seperates and good luck explaining why.

    1 part Subwoofer.
    4 parts surround speakers.
    1 part 70 inch TV.
    Add 1 more part Subwoofer. Because the house does not shake enough.
    Add 2 more new amplifiers.

    Bring home some big ugly boxes you found on the curb.

    Add 1 part power conditioner and $2,000 in wires.

    Then tell wife you want to upgrade it all.

    Bingo! Congrats.
  • F1nutF1nut Posts: 43,619
    fqzltg36e124.jpg
    Political Correctness'.........defined

    "A doctrine fostered by a delusional, illogical minority and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a t-u-r-d by the clean end."


    President of Club Polk

  • Tony MTony M Posts: 8,651
    ^^^^^^^^^^^^^^looks like our new cat got a hold of it. :D
    Most people just listen to music and watch movies. I EXPERIENCE them.
  • Mikey081057Mikey081057 Posts: 6,883
    Crack Slaw

    My New Year's resolution is 3840 × 2160

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  • maxwardmaxward Posts: 483
    Useful after knee surgery: The 2 x 4, two Percocets followed by four beers.
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