Yooper,
Maybe I missed it and apologize for that.. Would you post your recipe, lye and all. The Alton Brown post was great. But he wasn't able to post the lye part. Dang the law!
You are not held up to legality. And if you don't want the whole internet to see your instructions, just PM me please.
I know how to keep secrets, secret. Part of my job in the real world.
PS. Clay Mathews enjoys the company of men.
Hmmmm... I dunno... I think they might get soggy.
That's kind of a tough one to travel to someone's place with cause then you're cooking with oil in their kitchen... it's not a pain but.. I dunno... weird. We bring the turkey fryers to Gillette so deep fryin' is a common deal.
Dunno if you would be able to swing either for this particular bash but trust me... make both of these recipes at some point.
PS. Clay Mathews enjoys the company of men.
yknow what I have never made but would enjoy eating at a gathering of just about any sort... homemade knishes.
Knish? Isn't that some kind of Jewish NY thing?
And since I'm not Jewish I can put BACON in there!
I made these this weekend, they came out great:
The pretzels as tooth-picks worked very well. The recipe is from the site I referred to above.
Maple-Glazed Apple-Chicken Sausage Bites
Also, here is a pierogi recipe: http://noblepig.com/2009/09/pierogi/
One of my favorite snack style food is Bagna Cauda (said bah-nyah cow-dah).
We always made a commmunal batch of it for parties in our big electric skillet.
I'll probably wind up editing this recipe when I get home but it was something like:
4-6 heads of garlic minced (not cloves, heads)
4 sticks of butter
6 tins of anchovies
1 pint of heavy cream
Melt 1/2 stick of butter in the skillet, quickly sear the garlic when the butter stops foaming (15 sec sear). Add the rest of the butter. When all the butter is melted, add the anchovies and stir until they basically disappear. Whisk in the heavy cream. Keep it warm to hot while serving (hence the reason for the electric skillet, but a crockpot can keep it warm too). The cream will eventually separate out because there aren't enough emuslifiers in the butter to hold it all, but a quick stir and it still tastes good, even if it doesn't look as good.
Use raw veggies or bread to dip into it (sorry Yoop, although thinly sliced fillet or something may work really well).
Makes enough to serve an army and your whole house will smell like garlic for at least 1 day after and sometimes up to a week. Yum!
Atomic Buffalo Turds are very tasty. I'll sub the lil smokie with a shrimpy.
One of my favorite snack style food is Bagna Cauda (said bah-nyah cow-dah).
We always made a commmunal batch of it for parties in our big electric skillet.
I'll probably wind up editing this recipe when I get home but it was something like:
4-6 heads of garlic minced (not cloves, heads)
4 sticks of butter
6 tins of anchovies
1 pint of heavy cream
Melt 1/2 stick of butter in the skillet, quickly sear the garlic when the butter stops foaming (15 sec sear). Add the rest of the butter. When all the butter is melted, add the anchovies and stir until they basically disappear. Whisk in the heavy cream. Keep it warm to hot while serving (hence the reason for the electric skillet, but a crockpot can keep it warm too). The cream will eventually separate out because there aren't enough emuslifiers in the butter to hold it all, but a quick stir and it still tastes good, even if it doesn't look as good.
Use raw veggies or bread to dip into it (sorry Yoop, although thinly sliced fillet or something may work really well).
Makes enough to serve an army and your whole house will smell like garlic for at least 1 day after and sometimes up to a week. Yum!
Yooper posted a link with the full instructions from Braukaiser (sounds vaguely German, no?)
Here it is again in case you missed it:
http://braukaiser.com/wiki/index.php?title=Brezels_and_other_Laugengebäck
Ohhh my GOD! the I´m an idiot thread is taking over HBT!!!!!!
With all the bacon talk, how about jumbo shrimp (shrimp cocktail size or even tiger prawns) wrapped in bacon and cooked in the oven?
I know the event has long passed, but I'm sure there will be more sporting events.
I'm going Asian this weekend.....
- Thai chicken satay (marinated in red curry paste, coconut milk, garlic, & fish sauce)
- A Jaad (cucumber, chili, & shallots in a sugar/vinegar sauce)
- ground turkey lettuce wraps
I'm going to repost my dumb question. Are rolls popular in Michigan/the Midwest or is that more an East Coast thang?
Enter your email address to join: