The Cooks Kitchen

Juicy Burgers Recipies

feeds@yuku.com (fatlongbelly) — Sat, 28 Jun 2008 15:51:24 GMT

Dear members,
A good friend of mine gave me a batch of ground beef. It comes to him from his native Nebraska and is has been "custom made" there. The resulting burgers have been nothing short of a culinary miracle: juicy, full of flavor, etc. After I ran out of Nebraska beef I have never been able to come close to the holly juiciness. No matter what kind of ground beef I buy from the butcher (lean, fat) I could not replicate the miracle we'all got so accustomed to. Your...

Grilled Pork Tenderloin

feeds@yuku.com (bobbeegee) — Mon, 16 Jun 2008 18:58:06 GMT

Looking for good techniques and recipes for grilling pork tenderloin.

Especially marinated and stuffed loins.

Thanks in advance.

Bob

wood plank cooking?

feeds@yuku.com (maruoff) — Mon, 28 Apr 2008 06:22:57 GMT

anyone of you done this? I saw a book about this and got interested. any experiences here? is it difficult?

Joe's 60 second Salsa !

feeds@yuku.com (Joe Arguello) — Tue, 22 Apr 2008 21:41:15 GMT

Joe's 60...

Gitcher Hot Pastrami Rat-Cheer.....

feeds@yuku.com (satbuilder) — Mon, 10 Mar 2008 21:12:58 GMT

After and before shots...not used to the uploader here. Anyway, corned beef was on sale here and here's the results....

Paula Deen Burgers

feeds@yuku.com (dale) — Fri, 07 Mar 2008 11:19:57 GMT
I thought I would lighten things up a bit around here. Seems everyone is a bit too serious these days with the changes to the forum.

Anyway, I posted this to another forum yesterday and there was tremendous chatter generated... Those who are foodies know, no doubt, Ms Deen's formidable prowess at making "healthy" fare.

Paula Deen Burgers

...

Bamboo Stew: Finally a Use for that Old Cane!

feeds@yuku.com (RPL) — Mon, 11 Feb 2008 13:04:52 GMT
Here a quick, light stew that's truly delicious and good for the whole family or crew. Especially appetizing for cane lovers. This recipe is a version of Japanese "nabe" (sounds like knobby, means large bowl) cooking, associated with cold winter evenings. Very casual and lots of potential for improvisation and substitutions. You may have to go to your local Asian market to find some of the ingredients, but the trip will be worth your while. The entire meal takes about 30...

Coffee, espresso and cappuccino drinkers

feeds@yuku.com (fishnbanjo) — Wed, 06 Feb 2008 15:48:54 GMT
any preference in the machine you use for them? I have both a Melita and Delonghi stainless high yield system at home and camp for coffee but my Krups espresso/cappuccino maker is getting tired (foamer is getting weak as is the espresso side and it has no adjustments) thinking of getting a better quality maker and suggestions are welcome, thanks......

Kelly Kettle

feeds@yuku.com (rredge) — Sun, 03 Feb 2008 12:21:03 GMT
I was introduced to these in the UK in December. Maybe everyone here is familiar with them, but I didn't come across any references in previous threads.

They are great little devices for boiling water, apparently originally developed by Irish fishermen.

My companions, ready for a cup o' tea, our kettle on the go:

The company website:

one skillet/pot camp meals

feeds@yuku.com (mtn) — Fri, 01 Feb 2008 00:03:21 GMT
Hi all,
I like to travel light when camping, out of the back of a truck, one iron skillet, bare essentials. All my kitchen gear and food fits in a 3'x2'x2' box plus a cooler. Like to see some of everyone simple camp meals everything in one pan favorites.
For breakfast... cornbeef hash with eggs on top sprinkled with cheese.
Dinner.... brown some sliced spuds w/onions push to the side when about done, add a bit of butter or olive oil then a few trout fillets,...

Smoked Trout and Leek Chowder

feeds@yuku.com (Berry Point) — Tue, 29 Jan 2008 12:03:00 GMT
As good as it sounds and fairly quick to make. This also works equally well with smoked salmon. Best, of course, with the fish from your own smoker.

Makes 4 Cups for 2 to 4 servings
This will be an odd Christmas for me as it will be the first one since my dad passed away in January. For more years than I care to remember we traveled to our families for Christmas and no matter how much time we spent with them it was never enough and we often spoke of not traveling at one point to have a Christmas of our own and now with this facing us it's a feeling of emptiness.
My wifes family is quite large and it was always...

Recipes for Stripers.....

feeds@yuku.com (MontyMontana) — Mon, 10 Dec 2007 01:21:59 GMT
All connoisseurs of fine cuisine and consumers of the life's blood of the grape (Wine).
Anyone have a favorite way to fix stripers....had a really nice day on the California delta .....32 hooked and 9 landed all on a really nice Heddon #35 7wt.
Brought home a couple of in th 8 pound range to eat and I'm looking for some new recipes.

Monty Montana

Best of luck Matt Bolinder

feeds@yuku.com (fishnbanjo) — Wed, 05 Dec 2007 09:07:17 GMT
Met Matt a long time ago via this site and several times in person and he's a really great person. Recently he's opened his own line of coffee that he roasts over a wood fire, it's called Matt's Coffee If you love good coffee give his a try you'll not only enjoy great coffee but you'll help a fellow board member .............

Salmon Grilling Sauce

feeds@yuku.com (dave potts) — Sat, 01 Dec 2007 18:17:45 GMT
Many restaurants serve grilled salmon with some very tasty sauces on it. Does anyone here have any recipies for some good sauces they would care to share?

Dave

Brine Recipe

feeds@yuku.com (flyfishingpastor) — Mon, 26 Nov 2007 10:37:09 GMT

I'm looking to smoke a couple of salmon (alas, from a seafood shop, not fresh caught by me - darn it!). Anyone have a brine they LOVE & would like to share? I've used a smoker quite a bit for other meats/sausages but this will be my first attempt at fish.

Thanks in advance!

FFP

Thanksgiving weekend gumbo

feeds@yuku.com (Tom Smithwick) — Sun, 25 Nov 2007 12:41:56 GMT
OK - The guests have left, and the turkey carcass is taking up way too much space in the refrigerator, so now what? How about a nice earthy gumbo to use up all that dark meat? Start by equipping your self with a paring knife, and strip all of the dark meat out of the legs, wings and body crevices. I did not have the usual madhouse this year, and only had a 17 pound turkey, but still got a heaping dinner plate of meat. Make a roux (http://www.cookinglouisiana.com/Cooking/Making-a-Roux.htm) Ok,...

bambi on the smoker

feeds@yuku.com (bulldog1935) — Thu, 22 Nov 2007 16:28:45 GMT

marinated flanks and backstrap.
Here, the flanks had been going two hours and I had just added the seared backstraps

two hours later

How I do my turkey.................

feeds@yuku.com (fishnbanjo) — Thu, 22 Nov 2007 13:57:03 GMT
I place giblets, chopped celery, onions, oregano and black pepper in a 4 qt pan and fill with water allowing it to simmer while turkey cooks.......... slather turkey with extra virgin olive oil EVOO, toast 6 slices of your favorite bread, butter them then place them down in the roasting pan butter side up. Place the turkey, unstuffed, breast down on the toast. Heat in a 450 F oven for 15 minutes then place the oven on roast for 20 minutes, make stuffing for turkey while...