Prog Chefs Unite!!!

This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail, four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

how Canadian

Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

That would be 4 airmen I suppose? I'd grate some cheese over the top before putting it in the oven.

Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

I'd stir it all, add a little bit of water and come up with a gumbo

darqDean wrote: Angelo wrote: E-Dub wrote: Angelo, I may break down and buy a Weber. Right now I have a Kenmore gas grill that I just bought and really like. It even has a side burner feature that I used to seer my scallops with on Friday. If I get one, I'm buying a chimney starter. Do you use that to get your coals going? E I used to have a chimney starter, but it wasn't the best of quality - started rusting after three years. Now I have a Weber kettle, with a ventilated cover and the possibility of indirect heat. Great material. Hope to pull it out tomorrow again. It is true that chimney starters rust very quickly, the heat burns off any protective coating they may have had. I'm now on my second one after the handle fell off the first, so as Angelo implied, get a good quality one, but to be honest three years use isn't bad going. I find it indispensible and can get the barbie going in 20 minutes without using any accelerants, which is a plus since the smell of pertroleum is not a flavour enhancer.

Indeed. I have biological accelerant cubes (don't recall the brand right now), which are much less smelly. Works great, but indeed it doesn't beat the chimney starter. Got a new pair of tongs today - so I'm all set for barbecue season.

Pastel De Papas
Yields: 6 servings

2 pounds ground chuck
½ onion -- minced
½ teaspoon allspice
½ teaspoon freshly ground pepper
1-teaspoon thyme
½ teaspoon cayenne pepper
1-tablespoon sugar
4 eggs, hard-boiled -- chopped
2 green olives -- sliced
2 bay leaves, whole
2 cups water
2 beef bouillon cubes
¼ cup raisins
½ cup dry red wine
2 potatoes -- boiled and cooled
2 sweet potatoes -- boiled and cooled
¾ cup milk
¼ cup butter
½ teaspoon nutmeg
2 tablespoons sugar


Preheat the oven to 350 degrees.

Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent.

Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly.

Add the water, bouillon cubes and bay leaves.

Cook until the liquid has evaporated.

While waiting for the water to evaporate, soak the raisins in the wine.

When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.

Mash the boiled potatoes and sweet potatoes together
Season with nutmeg.

Add the butter and whip until smooth.
Then, add the milk. Mix thoroughly.

Place the meat mixture into a casserole dish.

Pile the mashed potato mixture on top.

Sprinkle with the 2 tbsp. sugar and place in the oven uncovered for 30 minutes.

Serving Ideas: Serve with a green salad and a glass of red wine.

Some of you may remember my Fathers & Sons thread from about a year and a half ago where I was just beginning to work on a reconciliation with my biological father. It's been progressing and had him, my step mom, and my half sister and her fiancé over for a cookout today. Unleashed my Wisconsin-style brats boiled in beer on them along with a mandarin berry salad that is pretty killer. Also made a potato salad.

Tomorrow I may spring for some Alaskan king crab legs for my mom (the real glue who held all of us together). The thing between my dad and I is cool, but can't forget my rock. At the very least she deserves king crab legs.

E

Thanks, Pat. Mom loved the crab legs, though! We both did!

E

darqDean wrote: BaldJean wrote: Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy. I'd stir it all, add a little bit of water and come up with a gumbo I'd use it to resurface my drive.

Insulting my recipe. I worked hard on this one.

I just made a grilled vegetable salad with zuchinni and yellow squash, asparagus, red bell peppers and red onion. Made a honey dijon vinegrette and tossed them in and grilled chicken panini sandwiches.

E