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The FOOD Topic.
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Post: #31

Food!

[Image: 12055640080921eefgb0.jpg]

AppleHead

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03-25-2008 12:31 AM
Post: #32

*ignores previous post*

food rant: aaaah tinumis really tastes best with fresh high quality blood XD


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03-25-2008 01:14 AM
Post: #33

yeah AppleHead that's food for you maybe Tongue


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strawhat_luffy

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03-25-2008 04:32 AM
Post: #34

Apple, you can ask just abount anyone for that. Laughing

...not mee!

Eh, I like japanese food.

Shintetsu

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03-25-2008 10:54 AM
Post: #35

Applehead, whose been feeding you lately? o_0


"Stand tall, shake the Heavens"

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Black_Flame

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03-25-2008 11:00 AM
Post: #36

No more Happy Meals for you. Ronald is pissed.

[Image: 2008Apr24210648_1751.jpg]
From here.

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04-25-2008 12:16 PM
Post: #37

Is that dust being kicked up or are those fries?

Are those rocks or chicken nuggets?

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04-25-2008 07:13 PM
Post: #38

Effect of Cholesterol consumption at its peak Laughing

cabs

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04-26-2008 12:27 AM
Post: #39

How to prepare rotten shark.

Traditional method:

Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together. It's best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.


Via Boingboing, original article here.

I think I'll stick with Kilawin Laughing

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05-21-2008 10:52 PM
Post: #40

From that article:

Quote:Don't try this at home unless you know what the end product is supposed to taste like.
Putrefied shark can become spoiled.

It isn't spoiled already? Ninja

Grim

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05-21-2008 11:38 PM
Post: #41

food rant: 3 day beef feast!!! and yes I was rather light headed after it XD.


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05-22-2008 09:33 AM
Post: #42

How to cook and info on Cabrito! (or goatlings)

[Image: cabrito%20entero.jpg]

For more than twenty years, the central Texas town of Brady has staged the World Championship Barbecue Goat Cook-off on Labor Day weekend. Cabrito is a delicacy that has its ardent admirers--and many detractors. To those who have failed to see the merit in a crunchy yet tender piece of goat meat, the blame must be placed squarely on the way it's been cooked and on the fact that the goat you got probably wasn't a ten-to-eighteen-pound, suckling kid slaughtered at thirty to forty days of age. Older goat is often passed off as cabrito, but once they start browsing on grass, goats develop an unmistakable mutton flavor. They are also tough. The best time to get real cabrito is May through October. After October, you should be skeptical.

Cooking your own cabrito can be real simple if you want to dig a hole in your backyard, as purists insist. All you need is a three-foot-deep pit with a mesquite or oak fire raging in it. Wrap a skinned cabrito in a gunny sack bound with wire and set the meat in the pit. Cover it with dirt to seal in the heat and let it cook all day. The cabrito will be smoke-seasoned and tender by nightfall. Apartment-dwellers might want to opt for the kitchen method of cooking cabrito: place half a cabrito in a roasting pan with salt, pepper, and two or three onions and baste with hot lard or shortening. Cook for an hour and 45 minutes in a 375-degree oven, turning every twenty minutes or so. Sure beats having to dig up the back yard.


Curried Goatling:

Curried Cabrito
(make 5 servings)
1 lb chevon
1 tbsp flour
salt to taste
1 tbsp curry powder
3 oz butter
2 ripe tomatoes, stewed and strained
2 tbsp minced onion
1½ cup water
2 tbsp finely cut celery
2 tbsp diced apples (me: ARGH! >_<)

1. Cut meat into 1-inch squares; salt meat and sauté in butter.

2. Add onion and apples (me: I'm meltiiiing); sauté thoroughly. Sprinkle mixture with flour and curry powder and cook until flour colors.

3. Add strained tomatoes and water, cover saucepan and let cook slowly until done.

4. Serve with white rice.

[Image: cabrito.gif]

BBQ Goatling:

Barbecue Sauce
2 cup water
1 tbsp sugar
1 8-ounce can tomato sauce
2 tbsp vinegar
2 tbsp butter
1/2 tsp cumin
2 cloves garlic, minced
1/2 tsp oregano
6 whole cloves
3 carrots, diced
1 tbsp ground black pepper
1/4 tsp salt

1. Cut a very young goat (8 to 12 lbs) into serving pieces. Wash and dry pieces and place in an open pan in a 350° oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160°.

2. Prepare barbecue sauce. Simmer for 30 minutes. Baste cabrito with sauce every 15 to 20 minutes for 2 hours or until meat is very tender.
(This post was last modified: 05-22-2008 01:52 PM by AppleHead.)

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05-22-2008 01:44 PM
Post: #43

Goatling Chili:
(makes about 14 cups)

2 tbsp cooking oil
1 tbsp salt
2 cup chopped onions
3 lbs lean ground goat meat
1 tbsp ground oregano
½ cup + 2 tbsp chile powder
2 tbsp ground cumin
½ cup flour
1 tsp garlic powder
8 cup boiling water

1. In heavy pot, sauté onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and sauté until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chile powder and then flour, stirring vigorously until thoroughly blended.

2. Lastly, add boiling water, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding pinto beans to this chile, before or after cooking, is not recommended; serve beans as a side dish.

[Image: cabrito1.jpg]

Southwest Leg of Goatling

1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chilies
1 tsp rosemary
2 garlic cloves, skin removed
½ tsp crushed pepper

1. Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve.

2. Quarter potatoes and onions and place in shallow roasting pan along with chili and garlic and pour ¼ cup marinade over vegetables.

3. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ¼ cup marinade every 20-30 minutes before carving.

4. Serve with vegetables. Use drippings for gravy if desired.
(This post was last modified: 05-22-2008 01:50 PM by AppleHead.)

AppleHead

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05-22-2008 01:48 PM
Post: #44

AppleHead Wrote:post

Now where is goatling when you need him Laughing

cabs

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05-22-2008 02:05 PM
Post: #45

You better run Bert, and you better hide GOOOD.

Grim

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05-22-2008 08:49 PM
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