My second passion - FOOD

[ChuckG]

There ya go.

[risika67]

Sounds like a good deal for both!

[alane67]

Originally Posted by primereefaquatics

The wood smoker you are using requires you to wrap the meat in foil because the wood provides the heat which obviously has the smoke. Some use briquets with wood chunks. Then add the briquets to keep the heat source. I only say this because you said it was too much smoke flavor. His style of smoker requires much trial and error to find the exact wood and briquet amounts.

When my pictures come in I will post. I know I am archaic with my film camera as opposed to digital.

That one is different than mine, but I really like mine. It has two racks, where you put the meats, so you can smoke alot (supposedly), and the bottom holds the charcoals and woods. But I was having problems using it that way, since wood burns hotter than charcoal. Now, I put my coals in the bottom, soak my wood, and put the wood on my first rack, and then the meats on top. So, I get a nice smoky flavor, that is not over whelming, nor burns too hot.
alane

[ChuckG]

Bread Machine Arrived today.

Already ran it through once empty to burn off manufacturing oils and have it set to have a loaf of cinammon raison bread ready for me at breakfast time.

Patrick - you got a recipe for your pizza sauce?

[Paramecium]

No, just garlic, thyme and oregano to taste, with a bit of sugar. Sometimes if we have a good crop of green peppers I will puree some peppers and put them in there as well.

[ChuckG]

Sounds like pizza this weekend.

[alane67]

See post 6 with my variations:
Add canned chopped green chilis to the taco meat as he described, during final stage of cooking.
My bottom layer is refried beans, then sour cream, then meat, I usually repeat carefully, top with cheese (I top with tomatos, diced green onions, and green olives)
I layer mine in a casserole dish, so all can see the pretty layers
I make my own salsa.
I use one large can of tomatos, drain off most all of the juice, add rest to the chopper.
Blanche 2 fresh tomatos, dice and add them.

Now, is where you will have to adjust to your taste. I know how to do mine, as I have been doing it for years.
I use 2 whole fresh jalepenos, diced small
2 - 3 whole pickled jalepenos diced small
Chop some oinion up real small.
Add some garlic, I use chopped and jarred as it is easier for me. I use about 1/2 teaspoon give or take.
Add a lot of black pepper. I use a lot!!
A few shakes of red pepper.
A couple of DASHES of celery salt (trust me)
If it doesn't smell like I want it to, I add a few dashes of garlic powder, and onion powder. I don't normally use cilantro, but when I do, it is a VERY small amount as I want to be able to taste the salsa instead of all cilantro
A few swirls with my food chopper and then yummy chunky salsa.\
If using a blender, PULSE blend. Off on off on a couple of times to desired consistancy.
I assume you all know how to cook corn tortillas for soft tacos. (I am not talking about a soft flour burrito shell)
Alane

[Paramecium]

I have some bread in the machine right now.

9oz of warm milk
3 tbls of butter,
1 teaspoon of salt
3.5 cups of bread flour
2 tsp of yeast.
1 tbls of sugar

After the bread is done, I will mix up some bread sticks and pizza dough to throw in the refrigerator for Pizza on Saturday.

[ChuckG]

I'll be makin your pizza dough tomorrow night.

[Paramecium]

Tonight we are having a classic:

Tater tot hot dish:


One can of whole kernel corn-drained
One can of peas-drained
One can of cut green beans-drain
One pound of hamburger seasoned well with salt and pepper and browned and drained


Mix all the above together with one can of cream of mushroom soup.

One bag of tater tots. Mix half the bag with the above and put in the bottom of a casserole pan. Cover the top with the remaining tater tots and bake for 1 hour at 350.


I started some pizza/bread stick dough first. So as soon as the hot dish is done I will throw in a batch of breadsticks.

Thus tonights menu is tropical punch kool aid or milk, tater tot hot dish and garlic breadsticks.

I put the left overs in zip lock containers and freeze for fast quick dinners in the future.