United States Department of Agriculture
Washington, D.C. 20250-3700
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
While
it is incumbent upon The
Clinton Legacy Cookbook
Chefs and Senior staff, to bring to the attention of our average FREEPER,
the importance of preparing foods that are healthy and delicious,
we are also keeping our eyes peeled for helping you to save you money.
In the process of our tireless efforts, we discovered some of your Tax
Dollars at work, with vital information, that we felt we should pass on,
.......
along with
your own professional commentary!
|
Food
Safety and Inspection Service
United States Department of Agriculture Washington, D.C. 20250-3700 |
| Definition | Frankfurters
(a.k.a., hot dogs, wieners, or bologna) are cooked and/or smoked sausages
according to the Federal standards of identity. Federal standards
of identity describe the requirements for processors to follow in formulating
and marketing meat, poultry, and egg products produced in the United States
for sale in this country and in foreign commerce. The
standard also requires that they be comminuted (reduced to minute particles),
semisolid products made from one or more kinds of raw skeletal muscle from
livestock (like beef or pork) and may contain poultry meat.......GULP!!
Smoking and curing ingredients contribute
to flavor, color, and
preservation of the product. They are link-shaped and come in all sizes -- short, long, thin, and chubby.....CHUBBY???? The most popular of all categories, the skinless varieties, have been stripped of their casings after cooking. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve curing ingredients. The finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name......cereal or dried whole milk, Hot Dogs for Breakfast??? My Kids are going to love this!! |
| Byproducts, Variety Meats | "Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts" or "With Variety Meats" are made according to the specifications for cooked and/or smoked sausages (see above), except they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement......Yippie!! |
| Species | Beef
Franks or Pork Franks are cooked and/or smoked sausage products
made according to the specifications above, but with meat from
a single species and do not include byproducts.
Turkey Franks or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass....Yummmmm!! |
| Ingredients Statement | All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts.....Thank Heavens! |
| "Meat" Derived By Advanced Meat Bone Separation and Meat Recovery Systems | The
definition of "meat" (....HUH?)was
amended in December 1994 to include any "meat" product that is produced
by advanced meat/bone separation machinery. This
meat is comparable in appearance, texture, and composition to meat trimmings
and similar meat products derived by hand. This new machinery separates
meat from bone by scraping, shaving, or pressing the meat from the bone
without breaking or grinding the bone. Product produced by advanced meat
recovery (AMR) machinery can be labeled using terms associated with hand-deboned
product (e.g., "beef trimmings" and "ground beef")........SHEEEEEEESHH!!!!
The AMR machinery
cannot grind, crush, or pulverize bones to remove edible meat tissue, and
bones must emerge essentially intact. ....I'll
be right back!! Urp!
|
| Mechanically Separated Meat (MSM) | Mechanically
Separated Meat (MSM) is a paste-like and batter-like meat product produced
by forcing beef or pork bones, with attached edible meat,
under high pressure through a sieve or similar device to separate the bone
from the edible meat tissue. Mechanically separated meat has been used
in certain meat and meat products since the late 1970's. ........paste-like
and batter-like meat.....GAG,
YUCK, SPIT !
In 1982, a final rule published by FSIS on mechanically separated meat said it was safe and established a standard of identity for the food product. Some restrictions were made on how much can be used and the type of products in which it can be used. This restrictions were based on concerns for limited intake of certain components (WHAT?) in MSM like calcium. Mechanically separated meat must be labeled as "mechanically separated beef or pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated beef or pork......Sweating, shivers!!!! |
| Mechanically Separated Poultry (MSP) | Mechanically Separated Poultry (MSP) is a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue. Mechanically separated poultry has been used in poultry products since the late 1960's. In 1995, a final rule on mechanically separated poultry said it was safe and could be used without restrictions. However, it must be labeled as "mechanically separated chicken or turkey" in the product's ingredients statement. The final rule became effective November 4, 1996. Hot dogs can contain any amount of mechanically separated chicken or turkey. |
| Food Product Dating Terms | The
labeling on a package of hot dogs may contain one of several different
types of dates. Product dating is voluntary and not required by Federal
regulations. If a date is used, it must also state what the date means.
"Use-By" date is the last date recommended for use of the product while at peak quality. This date has been determined by the manufacturer of the product..NO? "Best if Used By (or Before)" date helps consumers by stating a precise date for best flavor or quality. "Expiration Date" helps stores and consumers by stating the shelf-life or the last day product should be used while it is wholesome. HELPS?? |
| Safety After Date Expires | Except for "Use-By" dates, product dates don't always refer to home storage and use after purchase. But even if the date expires during home storage, a product should be safe, wholesome, and of good quality (if handled properly and kept at 40 °F or below) for a short period of time after expiration....MUST READ..is your pantry 40 °F |
| Food Safety Guidelines | The
same general food safety guidelines apply to hot dogs as to all perishable
products -- "Keep them Hot, Keep them Cold, Keep them Clean." Although
all hot dogs are fully cooked, you should reheat them and
make sure they are steamy hot throughout.
Studies have shown a high level of the harmful bacteria listeria on hot dogs. Thus, for added precaution, persons at risk may choose to avoid eating hot dogs or thoroughly reheat them before eating. |
It is said,
that none should watch the making of Sausage or Laws!
No Sh*T!
Kosher hot dogs taste better anyway... and at least they're held to significantly tougher standards...
I always liked the old hot dogs better. I guess these are the ones with the paste by-products :)
Make your own. A grinder and stuffer attachment for the kitchen-aid mixer is cheap. Our family loves home-made hot dawgs (no food coloring, no chicken lips or calf rectums).
/john
In the south... real hot dogs are red! So this yankee moved south has been told. Personally, nothing is better than a roach coach dog on the streets of NYC. And no, i dont care about the sanitary standards of what they are made of. They taste great!
Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
Preparing the Casing
Snip off about four feet of casing. (Better too much than too little
because any extra can be repacked in salt and used later.) Rinse the casing
under cool running water to remove any salt clinging to it. Place it in
a bowl of cool water and let it soak for about half an hour. While you're
waiting for the casing to soak, you can begin preparing the meat as detailed
below. After soaking, rinse the casing under cool running water. Slip one
end of the casing over the faucet nozzle. Hold the casing firmly on the
nozzle, and then turn on the cold water, gently at first, and then more
forcefully. This procedure will flush out any salt in the casing and pinpoint
any breaks. Should you find a break, simply snip out a small section of
the casing. Place the casing in a bowl of water and add a splash of white
vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar
softens the casing a bit more and makes it more transparent, which in turn
makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar
solution until you are ready to use it. Rinse it well and drain before
stuffing.
arghhhhh there goes dinner
LOL!
Here's the last thread
What is it with the Hot Dog Poison? Let's make a recipe with salami, hot dogs, balogna, and be sure to add EXTRA nitrates! UH Oh Carlo's gonna sneak in that substitution about spam that I warned you about!
[
Reply |
Private Reply | To 1 | Top | Last ]
Homemade Frankfurters (Hot Dogs)
Well, I can see you are back to the sheep slaughter....and I really got to ask: wouldn't it be better to just go fishing?
THE OLD MASTER CHEF, TAKING A MUCH DESERVED BREAK FROM THE KITCHEN WHERE HE PREPARES HIS EXTRA SPECIAL TUBE STEAK WITH HOT PECKERS -- SORRY, THAT'S PEPPERS.
He's seen here raising a few dollars for his favorite cause: Himself!
THE OLD MASTER CHEF, TAKING A MUCH DESERVED BREAK FROM THE KITCHEN WHERE HE PREPARES HIS EXTRA SPECIAL TUBE STEAK WITH HOT PECKERS -- SORRY, THAT'S PEPPERS.
He's seen here raising a few dollars for his favorite cause: Himself!
Instructions
This recipe is slightly different from the previous ones in that we
don?t use animal casings. You will need a piece of unbleached muslin about
twelve inches long and eight inches wide. As an alternative, you can use
large collagen casings.
Fold the muslin lengthwise and tightly stitch a seam across one of the short ends and continue along the open side. Keep the stitching about an eighth of an inch from the edge of the material. The short side of the seam can be curved in a semicirle to give the finished product a rounded end. Turn the casing inside out so that the stitching is on the inside. Set it aside until you are ready to stuff it.
Put the cubes of liver, pork, and fat through the fine disk or the grinder separately and then mix and grind together. Sprinkle the remaining ingredients over the ground meat and mix thoroughly with your hands. Put the mixture through the fine blade of the grinder twice more, chilling the mixture for half and hour between grindings.
Pack the mixture into the muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack the meat as firmly as possible. Stitch the open end closed or firmly secure it with a wire twist tie.
In a large kettle, bring enough water to a boil to cover the liverwurst by two or three inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. Two or three large dinner plates work just fine. When the water returns to a boil, reduce heat so that the water barely simmers. Cook for three hours. Drain out the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight, and them remove the muslin casing.
Store the liverwurst in the refrigerator and eat it within ten days.
Lawdy, who has time to make their own sausage! When I need a weiner fix, I make a good ole Chicago-style hot dog. A good Vienna dog, grilled. A poppyseed bun. Yellow mustard, relish, chopped onions, a thin slice of dill pickle, a couple thin cucumber slices and some chopped fresh tomato. Maybe a few little mild peppers. Sprinkle with some pepper and lots of celery salt. Man, I'm heading for the freezer now to grab a couple of those puppies!
Leni
Did you want me to focus on your weenie thing? Or just get the recipes?
There is NO WAY I'm responding to THIS thread! I can't think of a single thing to post that won't get me banned!!!!
I know what you mean. I got in trouble last night for my sheep and pumpkin story on the last thread. LOL
I'm having trouble trying to open the last thread. I thought I had copied all of those kitchen tips and can't find them so I finally decided to copy them again, except now I can't open the last thread. Are you having a hard time opening threads and things running real slow?
Hey, I make sausage! It's not bad stuff- though making a newbie hold the casing up to the grinder and do the twist is a hoot. Ours was great stuff no poultry garbage and no mechanically separated meat 'paste.' Of course, it IS true that you can grind up en entire hairy hide in the mix with the meat and no one could tell from the taste or from visual inspection- the grinders are that good, and those weren't even grinding to the consistency of hotdog meat. Don't ever &^$$ me off... people can be disposed of. Trust me. ; )
Mechanically Separated Meat (MSM) is a paste-like and batter-like meat product produced by forcing beef or pork bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. Mechanically separated meat has been used in certain meat and meat products since the late 1970's. ........paste-like and batter-like meat.....GAG, YUCK, SPIT !
Now this answered one of my questions- why hotdogs are so lousy these days and what's wrong with the texture. I was wondering if the new method of aging meat by pumping sugar water through the veins of a carcass had something to do with it, or too much chicken being snuck in as by-products. There's more mechanical processing than hand trimming going on and the food is mushy and about as edible as hormel potted meat. Yuck- not even good for fish bait. A few more generations and humanity won't need teeth- just give everyone a siphon.
Kosher hot dogs taste better anyway... and at least they're held to significantly tougher standards...
Perhaps, and maybe you'll go to heaven, instead of the hospital!.........LOL
A few more generations and humanity won't need teeth- just give everyone a siphon........
Are you suggesting Americans are becoming a bunch of suck-ups.......or worse..gasp!...ROTFLOL
We can't be the only ones still making sausage! Ya got a good recipe??.......show me yours, and I'll show you mine...LOL...Ops...hahaha
I always liked the old hot dogs better. I guess these are the ones with the paste by-products :)
I agree, that was before all the nannys tried to keep me from myself!!!!! BWHahahahhhaha
Lawdy, who has time to make their own sausage!
...Ah....er.....hmmmm.....piasa, say somethin'.....kd5cts....uh....you tell Leni
When I need a weiner fix, I make a good ole Chicago-style hot dog. A good Vienna dog,
Say it isn't so, you're from Chicago......Chicago
Hot Dogs and Italian Beef sandwiches......if you promise to try to make
Sausage, I'll give you the recipe for Chicago Beef!!!!.....LOL
Personally, nothing is better than a roach
coach dog on the streets of NYC. And no, i dont care about
the sanitary standards of what they are made of. They taste great!
OK!. Spoken like a true New Yorker!!!.......hahahaha
. Are you having a hard time opening threads and things running real slow?
No sweetie, maybe a bit slow, but I'm still
not going that fast either.....Sheesh
Rest tonight Jayne...tomorrow's another day
and I'll only post one more, and only if Leni lies to me!!!! LOLOLOL
Lawdy, who has time to make their own sausage!
"We shall serve no swine before its time."
Alright, everybody, time to have a sing-a-long, country style: "You picked a fine swine to leave me, Lucille...a fat greedy liberal, with her face in the swill..."
arghhhhh there goes dinner
I hate when that happens, well go to your back up, CRAWFISH ETOUFFEE, with a selection of assorted varieties of wild Rice!!
He's seen here raising a few dollars for his favorite cause: Himself!
Wonderful!!!
There is NO WAY I'm responding to THIS thread! I can't think of a single thing to post that won't get me banned!!!!
CHICKEN!.....Bwhahahahaaha
The best hot dogs in the world are Kogel's made in Michigan.
Nothing better than the coney made in Flint.
Alright, everybody, time to have a sing-a-long, country style: "You picked a fine swine to leave me, Lucille...a fat greedy liberal, with her face in the swill..."
Jayne, Angelique, jellybean,
.......piasa's into
the cookin sherry again!!!!
bump
The best hot dogs in the world are Kogel's made in Michigan. Nothing better than the coney made in Flint.
WHOA, Nothing better than the coney made in Flint. Yo!!! 1 800-F E D E R A L E X P R E S S...we'll see bout dat!
UH Oh Carlo's gonna sneak in
that substitution about spam that I warned you about!
Behave, or it'll be !!!
Yep, born and raised in the Chicago burbs. Now in Floriduh for quite a few years. Boy, do I miss Brown's chicken, Chicago pizza and Chicago Italian beef sandwiches. Here in the Sunshine state, they don't even know what an Italian beef sandwich is! All you can get is of those gosh-awful "steak" sandwiches with icky cheese, peppers and onions all mushed together with dubious meat. If you have a real Chicago Italian beef recipe, please post it. In return, I will make and send you some of my famous homemade oyster, saurkraut and peanut-butter sausages.
Leni
Forget sausage -- ever read the ingredients in 'scrapple'?
Actually I could live just eating sausage - German, Polish, whatever!
Iwant my hot dogs with the skin on. (yes, I know what that skin is.)
I want my hot dog rolls,New Englad style - grilled on both sides.
I also like hotdogs that have been boiled to big bloated chunks. Very ungourmet, but a delightful texture sensation!
WHAT ARE YOU PEOPLE DOING IN HERE?!?
Does your mother know about all this? What's this all over the refrigerator door... AND ON THE FLOOR? (Dang! I almost slipped in it!)
Jayne, Angelique, jellybean, .......piasa's into the cookin sherry again!!!!
Well, what else is she gonna do with dat hot dog recipe? I still resent the sheep casing! Who do you think you are? The FBI?
This is the real thingy!! Born and raised in Little
Italy, Taylor and Halsted Sts, family still has a Beef stand there, with
Italian Lemonade, and deep dish Pizza!! shivers, ha!
This is a great recipe, but you need to make the roast the day before
you want to serve it, it has to marinate in the
gravy overnight.
Chicago-Style Italian Beef Sandwiches
Makes 8 servings (it depends on how much you put in each sandwich, you
may get 10)
Oven 325* at 25 minutes per pound
1 5 to 7 pound rump roast
2 cups of boiling water
2 bouillon cubes (beef flavor)
1 teaspoon each: dried marjoram, thyme and oregano
1 teaspoon hot pepper sauce, or more if you like it hot,
or use less if you like it more mild
salt and pepper to taste, go easy on the salt
because the bouillon is salty!
2 Tablespoons Worcestershire Sauce
1 or more garlic cloves, I use at least 6, peeled and mashed
1/2 cup, chopped green pepper
Italian or Vienna bread, French or any hard, crusty bread, you will
need at least 2 loaves, slice down
the center, lengthwise, but not all the way through to the other
side, then cut in serving size pieces.
Place roast on a rack, in an open roasting pan, I use an 9" X 13" baking
pan with the rack in it. Pre-heat oven to
325*, allowing 25 minutes per pound, roast will be rare. Cool,
and slice very thin, I use an electric slicer to do this.
To the drippings in the pan, add the boiling water, bouillon cubes
or granules
(1 bouillon cube for each cup of boiling water used).
Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire
sauce, garlic cloves, and
chopped green pepper.
Simmer for 15 minutes.
Add the thinly sliced beef and cover. Marinate in gravy in refrigerator
overnight. Next
day, heat thoroughly, and serve warm on the French bread, along with
a crisp, green salad and plenty of napkins!!!
Note: Our family loves the gravy so much that I usually double the
gravy recipe so there is
plenty to dip the beef sandwich into. We also like to put a lot
of gravy on the bread before adding the meat.
Some folks down here in Texas, add barbeque sauce to the sandwich before
eating it, for a different flavor, not a
lot, just a touch, about 1 Tablespoon or less to taste.
I on the other hand believe that, if you do anything to the original
Chicago recipe, lightning will
kill you on the spot...you may not believe that, but can you be sure?
Yo! Carlo
WHAT ARE YOU PEOPLE DOING IN HERE?!? ...What's this all over the refrigerator door... AND ON THE FLOOR? (Dang! I almost slipped in it!)
FOOD FIGHT, Angelique, Exit148, RJayneJ, jellybean,
2ndMostConservativeBrdMember, piasa......Bad....look folks is goona slip,
and fall! naughty....snicker....hehehehe
Behave, or it'll be LEG OF LAMB !!!
Dats OK, thread me wid spam a la bernaise. Dare's knot gonna bee dose lamb legs....all poison ya wid da hot dogs furst. Dares know sech ting as Monsieur Frank F. Ritter!!
Paper cigars. "Made in the U.S.A." No Virginia Hams. "Kosher Frankfurters". Sustained slander on Bologna.
Your private message is unread, tallhappy—guess 'cause I'm, as you say, "weird".
What's that character with the roasted dog meat again?
Thanks for the heads up and great post, carlo3b.
Best regards. S&W R.I.P.
The kids were here tonight because it is my husband's birthday and the grandbaby was here and he loves to sing and has been singing since he was 3 months old.
When the kids were living downstairs Missy would bring him up and he would lay in my arms and I would sing to him, I Love You a Bushel and a Peck, and he would croon right along. When I told the kids that he was singing with me I got the rolled eyes and they frankly didn't believe me. So I began to sing while they could witness for themselves and sure enough right on cue he would howl right along and he doubled them over with laughter.
He will be 2 years old next month and he can sing and knows the words to a dozen kids songs. His favorite is E I O (Old McDonald.)
He will be 2 years old next month and he can sing and knows the words to a dozen kids songs.
Babies,...is there anything else worth the fuss, I'd stand on my head to see a kid smile..Ops, I've done that already!
Carlo, I have not yet begun to fight... within the next two hours I will present you with the wild game shish-ka-bob recipe whose title (and mayhap the main ingredient) will quite possibly get me banned. Having escaped the wrath of Jimrob thus far, perhaps it is time to join ranks with "Little Moses," the main man of exodus... A+Bert. To see how far I can go... is it worth it? .... Dare I, even though the recipe is entirely legal and legitimate? ...
.
.
.
Monica's Beaver-Ka-Bobs
.
Nah.
Carlo, for sure I cannot open the last thread enough to get the stuff that you posted this afternoon. The thread opens on the first post but the scroll will not allow me to move beyond the first post. In the lower left is the word Done. I have been trying for hours. I have used AOL and the stand alone browser and they are both doing the same thing and I have waited close to an hour and the thing won't move. If you have a work sheet you can send it to me or post the stuff on this thread. The only thing I can think of that happened was Brad might have closed the worksheet before it was saved, because I know I copied it. And now I can't get to it to copy it again. This is a first.
Thanks for the heads up!
I'M GONNA TELL YER MOM!!!
My Mom can whip yer Mom!
Thanks for the heads up!
Jayne, do you need someone to check the recipes for mistakes, eg...spelling, incorrect amounts, instructions that may not be clear? I'm not the best speller around, but have a spell check handy and will do as much as I am able. Let me know when you're ready for this step.
"we are also keeping our eyes peeled"
Was that what I almost slipped on? Don'tcha know eye peelins are tastless? Huh?
Why am I here?
You are here to contribute your best recipe, preferably if it has a cool name like "Hillary's Silver Spoon Stuffing" or "Chappaquiduck Stew"
Don't you dare! She took great offense at me for associating her lasagna recipe with Dick Gebhardt.
We need to fix my fat Arkansas Hen & Dumpling recipe so that the noodles aren't listed as one of the indredients. Just needs a space there above the word 'noodles.'
Don't tempt me. I don't have an umbrella policy.
You forgot; "Who Am I &..."
WATCH OUT FOR THAT STUFF ON THE FLOOR!
Those are eye peels!
"I don't have an umbrella policy."
Watch out for that Carry_Okie, he's in the protection racket, ya know.
My mother makes hotdog relish which are weiners cut up small and onions and jalapeno peppers and spices and itis deeeeelicious! jonna
Speaking of hotdogs- wouldja want a recipe for homemade corndogs? For some reason, when I saw Trent Lott in his turkey feathered cowboy hat, I thought 'there's a corndog.' So I could call them Lott's Very Corny Corndawgs, or go the other route and name them "Barney Frank's Under the Covers" (yikes!)
well, put it up here!
Yes, it's about that time. I have been trying to do some editing, while I'm resting. FrontPage2000 puts a little red line under all misspelled words. The screen names makes it crazy. The creative abbreviations makes it go berserk. Maybe we can figure out some way to do it.
OK, ya made me do it. Here 'tis: Monica's Ka-bobs, Shish-ka-Bubbas, the Unrementionable Aforementioned Title (in stealthprint above):
Beaver meat (contact a local trapper, these critters are chewing up trees everywhere- some were even spotted chewing down cherry trees in Washington DC!)
Bacon (thickly sliced)
A few big onions, cut into chunks
Some small yellow and green zuchinis
Red bell pepper, cut into chunks
Small portabella or button mushrooms, stems trimmed
1/4 cup chopped onion
1 can of chunk pineapple
1 C low sodium soy sauce
1/2 C honey
2 teaspoons ginger
4 bay leaves, crushed
5 cloves of garlic, crushed and chopped
For those who don't know, this rodent's meat is similar to beef and can be substituted for it so long as you also add a little extra fat (in this case we're adding bacon), as wild game tends to be very lean and can dry out in cooking. First make sure you remove all traces of exterior fat and any clear or fibrous membrane (silverskin) from the meat using a filet knife. Wash the meat thoroughly and put it in a nonmetallic bowl with a water/baking soda solution in it- soak overnight in the fridge.
To make the marinade, Open the can of pineapple partway and strain the juice into a bowl; open the can the rest of the way and dumb the pineapple chunks into a ziploc bag for later.
To the pineapple juice add the soy sauce, honey, chopped onion, ginger, bay leaves and garlic. Stir thoroughly.
Take the meat out and rinse, then cut the meat into 1 inch cubes, and dump it into the marinade.
Marinate in the fridge for a few hours or until you finally get over the thought of eating a giant rodent, then right before grilling take the meat out and wrap each chunk in a bit of bacon. Start stringing the meat onto shish-ka-bob skewers, making sure the bacon is securely fastened and alternating meat with the vegetables and pineapple.
Grill on low heat until the meat starts firming up and the bacon crisps; do not overcook.
Maybe we can figure out some way to do it.
One thing we need to do is standardize all the measurements. It should be either 1 cup or 1 c, 1 teaspoon or 1 tsp, etc... in all the recipes. I personally prefer the whole word spelled out just so there's no confusion, but have no objection to abbreviations as long as they are used consistantly throughout.
One suggestion would be for one person to take a section (eg. desserts) and edit it. That way we avoid duplication and the possiblity of sections being left out. Should we do this by email, FRmail, or do you have another idea?
Hi Bennie, Thanks for do'in the hard job of reading over the recipes, I'm glad you suggested it, I was going to wait until we had the sucker closed to all new items, but thats a waste of time. I wouldn't worry about standardization, it's part of the character of this thing, as is the misspelled titles, but not misspelling in the body of the work. I'll leave it up to others to concur or reject that premise. Where I think we need some work is captioning the Titles someway to identify what the main ingredient i.e.: Varmint Slim's Cobalt Stew, having Muskrat, as it's meat helps the searcher to find an item within the category. I'd be interested to hear everyones opinion. Thus:
Varmint Slim's Cobalt Stew
(Muskrat)
When you leave the grocery store with hot dogs, head straight home and refrigerate or freeze them immediately.
More news you can use for the terminally stupid. I doubt they read it but everyone must guard themselves from lawyers on the prowl.
Now, that sounds like a hot dog at FLUKIES !
"When you leave the grocery store with hot
dogs, head straight home and refrigerate or freeze them immediately.."
..........More news you can use for the
terminally stupid.
See, I found that news informative, I usually Buy my Hot Dogs, and immediately travel to Buffalo NY with them! Now with this info, I will change my habit of doing that, since I live near Dallas Tx....! Ya never know..........
OK, ya made me do it. Here 'tis: Monica's Ka-bobs,
Shish-ka-Bubbas, the Unrementionable Aforementioned Title
Monica's Ka-bobs.............Beaver
meat!!
Oh NO.....Where do we go from
here????
YeHaaaaaaaaaaaaaaaaaaaa!!!
FReeper bears ( giggle )enjoying the delicious recipes
Do you make them? because I make teddy Bears, LOL.
Oh NO.....Where do we go from here????
Blame it on Bubba, his term as president brought out the worst in us all. LOL, I dare anyone to beat that recipe title.
NO, I wish I could. I finally stopped collecting them last year after I hit 300. LOL
You make them how fantastic !!!! You are very talented. I took pictures of some of mine that I had dressed in antique clothes and one was you too. I put yours ovfer at The Guild Thread last night. It is Lady Tea Cup. You have been so kind to me so I did a pic for you and one over there for HillaryLovely Legs and the Guild. LOL
I would love to see pictures of your so much. Maybe I could buy one of your handmade ones. I would love that.
I have one more to put on here in a few seconds. heh heh for Jellybean. Then I promise not to bug anyone anymore with bear pic's on here. giggle
Something for you and your kindness to me on here. Thanks so much for your help.
See #67...if you ever walk out in your front yard and discover that your nicely landscaped yard is covered with stumps and wood chips, you may want to make use of this recipe from the Clinton White House.
Oh my! You gave me a good idea. Why don't I make a bear and try to make clothing with Free Republic on them? Hmmm? I'll let you know how it comes out. Thanks for the Lady Teacup bear, how cute. (Blushing)
I got mixed up. LOL I am sorry. But this is the one I made just for you. You have been so nice to me on here and I really appreciate it so much. Thanks Teacup.
Interactive history of the Wienermobile!
HOT DOGS... "WHO COOKED THAT UP?"
National Hot Dog And Sausage Council
Coney Islands
1 Pound Hot Dogs
11 1/4 Oz Chili With Beans, Canned
1 C Water
10 Hot Dog Buns -- split
1 Medium onion -- finely chopped
In microwave-safe 1 1/2 quart casserole, place hot dogs; cover. Microwave on high for 2 or 3 minutes until hot. Let stand covered. Meanwhile in microwave-safe casserole, combine chili and water, cover. Microwave on high for 1 or 2 minutes until hot. Place hot dogs in buns. Spoon chili over. Sprinkle with onions.
Bacon Cheese Dogs
Hot dogs
Bacon
Cheese slices
Toothpicks
Cut hot dogs lengthwise but not completely through. Place a slice of cheese in the hot dog where you have cut them; then close hot dog and wrap a piece of bacon strip around each one and put a toothpick in each end to hold dog together. Now put hot dog on a stick and cook over hot coals.
Corn Dogs
3/4 C Yellow cornmeal
3/4 C Flour
1 Tsp Baking powder
1/4 Tsp Salt
1 Egg beaten
2/3 C Milk
10 Skewers Or Wooden Sticks
10 Hot dogs
Oil -- For Deep-Frying
Look for the skewers in the produce dept of your grocery store (like for caramel apples). Combine cornmeal, flour & egg; mix well. Stir in milk to make a heavy batter; let stand for at least 5 minutes. Insert sticks in hot dogs; dip into batter. Heat oil to 375 degrees F. Fry until golden brown, about 5-6 minutes. Drain on paper towel.
Next thing you know, we're going to be discussing SPAM recipes...
Would some one tell me why . . . this thread is still here and the BBQ thread of a few days ago was deleted??? No problem, just curious.
WILLIE WEINERS
Mix and heat until tumultuous boiling
occurs.
Enjoy
Brought to you by:
2ndMostConservativeBrdMember
heheheheehehehe
What a sweet lady you are!! Where did you get the picture of me in my gingham dress?? I only wear it on special occasions, you know! ;-)
( giggle) This is one of my bears and I tried to pick one that reminded me of colorful jellybeans. heh heh. I wanted to do it to thank you. Glad you got a kick out of it.
Glad you got a kick out of it.
I LOVE it!!! May I save it and use it as a picture of myself?? Pleeeeaassee??? ***Big smile***
Jayne, Angelique, jellybean, .......piasa's into the cookin sherry again!!!! Sherry heck! I'm about a half hour away from street drugs!
I suggested the same thing about the abbreviations to Carlo last week. Email usually screws up formating and would just create more work for me reformating again. How about doing it on a thread set aside for nothing but editing. That way anyone can get into the act when they have spare time. I agree we should try to set up a standard that we want to use. It doesn't matter all that much which we choose as long as we are consistent throughout. For example: We have C and c and C. and c. and Cup and cup and Cups and cups. Once we decide which to use we should adopt that model. Can you try to work out the model we should use? And that can become our standard.
Can you try to work out the model we should use? And that can become our standard.
Carlo thinks that standardization would detract from the "flavor" of the cook book and I agree to some extent. The different terms reflect the different nature of each individual contributor, which is a picture of the make up of Free Republic. A mosaic of America, which, although from different backgrounds and different cultures, when pieced together makes a beautiful picture.
Until there is more of a consensus, I'll hold off on making a model for standards.
I was finally able to get into the thread that I could not get into last night and I got what I needed to get. I must have been heavy traffic last night that had me locked out.
OK...
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black
pepper
2 tablespoons cayenne
pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing
(see butcher or specialty shop)
Directions:
Cube pork butt into one and a half inch cubes.
Using a meat grinder with four one
quarter inch holes in the grinding plate, grind
pork and pork fat. If you do not
have a grinding plate this size, I suggest hand
cutting pork butt into one quarter
inch square pieces.
Place ground pork in large mixing bowl and blend
in all remaining ingredients.
Once well blended, stuff meat into casings in one
foot links, using the sausage
attachment on your meat grinder. Tie both ends of
the sausage securely using a
heavy gauge twine.
In your homestyle smoker, smoke andouille at 175-200°F
for approximately four
to five hours using pecan or hickory wood. The andouille
may then be frozen and
used for seasoning gumbos, white or red beans, pastas
or grilling as an hors
d'oeuvre.
Recipe by:
Chef John Folse
TASSO
Tasso is a highly seasoned, flavored smoked
pork which adds a wonderful
flavor to a variety of dishes, from soups to
jambalaya to pastas and seafood
dishes.
8-10 pounds boneless pork
butt
5 tablespoons salt
5 tablespoons cayenne
pepper
3 tablespoons freshly
ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic
powder or granulated garlic
Directions:
Trim the pork of all excess fat and cut it into strips
about 1 inch thick and at
least 4 inches long. Mix together the seasonings
and place in a shallow pan. Roll
each strip of pork in the seasoning mixture and
place on a tray. Cover with plastic
wrap and refrigerate at least overnight (preferable
a couple of days).
Prepare your smoker. Place the pork strips on a grill
or rod and smoke until done,
5-7 hours. Don't let the smoker get too hot. Remove
the meat and let it cool
completely, then wrap well in plastic and foil.
The tasso will keep well in the
refrigerator for up to 10 days, and it also freezes
very well.
Boudin Blanc (white boudin)
3 pounds boneless pork
butt or shoulder, in large chunks
1 pound pork liver
3 cups raw long grain
rice
4 medium yellow onions,
quartered
2 bunches green onions,
chopped
1 tablespoon garlic,
finely minced
4 tablespoons parsley,
finely chopped
2 tablespoons salt
1 tablespoon cayenne
pepper
2 teaspoons freshly ground
black pepper
2 teaspoons white pepper
Place the pork and pork liver in separate saucepans,
cover with water, then bring
to a boil. Reduce heat, skim and simmer until tender,
about 1 hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard
the liver stock. Reserve 1
pint of the pork stock and discard the rest. Put
the pork, liver and onions through
a meat grinder with a medium disc, or grind it coarse
in a food processor.
Transfer the mixture to a large bowl and mix in
the green onions, garlic, parsley,
salt, peppers and cooked rice. Adjust seasonings.
For traditional boudin, stuff into sausage casings.
Boudin links are generally
about a foot long. You can also serve it out of
the casing as a rice dressing.
To heat and serve boudin, place in a 350 oven for
10-15 minutes, until the boudin
is heated through and the skin is crackly. Serve
hot, with crackers and beer.
I have to admit that I like things wrapped up neatly and tied with a bow, everything in planned out and nothing left to chance. Uncertainty and chaos make me queasy, so I'm naturally biased toward standardization. I have to fight against being too doctrinaire all the time, especially working with teen-agers-they're so unpredictable!. Yet, when I throw caution to the wind and do something impulsive I usually get myself in trouble. There's a balance somewhere and I'm still trying to find it.
Absolutely positively Yessssss. You can have the picture. The actual bear is 34 inches tall and stands on a old bar stool in my kitchen. She helps me so I do not burn the toast and always gets to lick the spoon when I make cookies. LOL
LOL Perfect picture !
Abbreviations
She helps me so I do not burn the toast and always gets to lick the spoon when I make cookies. LOL
She sounds like a big help in the kitchen. :-)
Bacon Cheese Dogs
Corn Dogs
Would some one tell me why . . . this thread is still here and the BBQ thread of a few days ago was deleted??? No problem, just curious.
I didn't see the BBQ thread, so I can't answer why it was deleted. The Clinton Legacy Cook Book is a sanctioned project by Free Republic. It will be used as a fund raiser for Free Republic.
Fulfilling a request
Bake until fennel slices are browned lightly on the bottom, about 35 minutes, then turn slices. Continue to cook with onions until both vegetables are browned on the bottom, about 20 minutes longer. If drippings in the pan get dark enough to scorch, pour a couple tablespoons of water onto them and tilt pan to distribute moisture. Bake pork until thermometer inserted in the center reaches 145 degrees F, about 45 minutes.
7) Transfer meat to large
platter and keep warm; let stand at least 10 minutes. Add 2 tablespoons
water to vegetables and tilt pan to distribute moisture; leave in pan and
keep warm.
8) Remove rack and discard
fat, then add reserved butter, remaining 3/4 cup orange juice, broth, and
vinegar to roast pan. Boil on high heat, stirring to release browned drippings,
until reduced to about 1/2 cup, about 10 minutes. Drain juices from pork
into pan.
9) Arrange onions and fennel
with pork. Sprinkle with the fried sage leaves. Slice roast and serve with
vegetables and sauce.
This is uncanny, I read your comments but didn't look to see who it was to until afterwards. As I was reading it, I though she's describing me! To a tee. It's too late for Carlo to do much about it, because with my compulsion to tidy things up about 9/10 of Carlo's mosaic bit the dust months ago. Sorry. The original version is there on the threads if he wants to go get them. LOL I'm not a neat freak, but I hate chaos and when I see things all jumbled up I have to organize them to understand it.
I was finally able to get into the thread that I could not get into last night and I got what I needed to get. I must have been heavy traffic last night that had me locked out.
Jayne, I had the same problem, but now am able to get in. I'll work on the recipes tonight...!
Beanie, I hope the abbreviations helped. These are pretty standard, and recognized as traditional cookbook terms, and unless someone objects, we should use them, and let you tie your bows...ha!
Dittos! For the dirty dogs in NY!
ANDOUILLE (Cajun Smoked Sausage)
TASSO
Boudin Blanc (white
boudin)
YUMMMMMMMMMMMmm!!!
I'm not a neat freak, but I hate chaos and when I see things all jumbled up I have to organize them to understand it.
LOL...I took the Keirsey Temperment test the other night. It describes me almost to a tee...
All Guardians (SJs) share the following core characteristics:
Inspectors (as much as ten percent of the general population) are the true guardians of institutions. They are patient with their work and with the procedures within an institution, although not always with the unauthorized behavior of some people in that institution. Responsible to the core, Inspectors like it when people know their duties, follow the guidelines, and operate within the rules. For their part, Inspectors will see to it that goods are examined and schedules are kept, that resources will be up to standards and delivered when and where they are supposed to be. And they would prefer that everyone be this dependable.
Inspectors can be hard-nosed about the need for following the rules in the workplace, and do not hesitate to report irregularities to the proper authorities. Because of this they are often misjudged as being hard-hearted, or as having ice in their veins, for people fail to see their good intentions and their vulnerability to criticism. Also, because Inspectors usually make their inspections without much flourish or fanfare, the dedication they bring to their work can go unnoticed and unappreciated.
While not as talkative as Supervisor Guardians [ESTJs], Inspectors are still highly sociable, and are likely to be involved in community service organizations, such as Sunday School, Little League, or Boy and Girl Scouting, that transmit traditional values to the young. Like all Guardians, Inspectors hold dear their family social ceremonies-weddings, birthdays, and anniversaries-although they tend to be shy if the occasion becomes too large or too public.
Generally speaking, Inspectors are not comfortable with anything that gets too fancy. Their words tend to be plain and down-to-earth, not showy or high-flown; their clothes are often simple and conservative rather than of the latest fashion; and their home and work environments are usually neat, orderly, and traditional, rather than trendy or ostentatious. As for personal property, they usually choose standard items over models loaded with features, and they often try to find classics and antiques-Inspectors prefer the old-fashioned to the newfangled every time.
The one word that best describes Inspectors is superdependable. Whether at home or at work, Inspectors are extraordinarily persevering and dutiful, particularly when it comes to keeping an eye on the people and products they are responsible for. In their quiet way, Inspectors see to it that rules are followed, laws are respected, and standards are upheld.
Beanie, I hope the abbreviations helped. These are pretty standard, and recognized as traditional cookbook terms, and unless someone objects, we should use them, and let you tie your bows...ha!
You are such a sweetie! Can you do anything to solve the rest of my problems?...LOL If only everything were this simple...HA!
Almost, but pretty close. Although in my younger years it would fit like a glove. I've mellowed. From my earliest memory of being described by others I always had the tag of born leader. As a child I never knew what it mean. Of course when it was mischief, the tag was ringleader. LOL
Where do I put the homemade sausage and franks?
Where do I put the homemade sausage and franks?
Under "Mystery" Meat, of couse!
Frankly, My Dear...
Is a beaver really a rodent?
Yup. Phyla Chordata, Class Mammalia, Order Rodents, Family Castoridae, genus Castor, species canadensis...
You might want to include the marinade in that recipe in the section on seasonings, etc., as it is basically a beef teriyaki marinade. I have a pork/chicken teriyaki marinade as well that differs in seasoning somewhat.
ok I thought it was but wasn't sure. The Recoon is in the bear famuly I think, but what about an Opossum?
Off subject, but did you see McCain on Fox Sunday morning? His face really looks bad. His face was really puffed out. Would the cancer cause that? Or was it something else? I was busy and didn't see comments about the Sunday shows.
Raccoons are in the Phyla Chordata, Class Mammalia, Order Carnivores, Family Procyonidae, genus Procyon, species lotor.
They are not classified with regular bears, which are in the family Ursidae, though they may have been at one time. Perhaps the confusion arises from raccoons being in the same family as pandas, and people think of pandas as being bears though they are not.
Opossum are even further removed; they are not in the order Carnivores, but in the Order Marsupials.
Raccoons taste something like lamb and the meat can be substituted for it, though you have to get rid of any fat on it and sinew. Everything does not taste like chicken!
Jayne, most are Pork, but I think we have enough for a separate category, there really should be 8 items. If there are only 7
I'll post a Polish Sausage, and maybe a another unique one.
I'm preparing a new post, featuring the cookbook threads for
Freeper Humor Review. I'm reading recipes and trying to determine if they really work...some are dubious....ha!
This one is for kids -- big and small.
Easy to make , they travel well, can be made ahead of time, can be carried in a thermos for tailgateing or a picnic and nothing exotic is needed. Smacks of Americana!
HOT SAUCE HOT DOGS
In a pan, mix and bring to a boil:
1 Tbsp. instant onion
1 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
1/4 cup chili sauce
1/2 cup ketchup
3/4 cup water
Add 12 frankfurters, quartered
Simmer 20 minutes, uncovered.
Either serve in split Italian rolls, or with toothpicks.
"------some of my famous homemade oyster, saurkraut and peanut-butter sausages-----"
Unless its super chunky peanut butter -- I'm not interested. LOL!
I already did set up a new catagory for the franks and sausages.
WONDERFUL!!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
[
Top
|
Latest Posts
|
Latest Articles
|
Self Search
|
Add Bookmark
|
Post
|
Abuse
|
Help!
]
FreeRepublic , LLC, PO BOX 9771, FRESNO, CA 93794 Forum Version 2.0a Copyright © 1999 Free Republic, LLC |