Welcome to the Foods of the Civil War Forum!

diane

Brev. Brig. Gen'l
Joined
Jan 23, 2010
Messages
21,674
Location
State of Jefferson
#21
Aiiyii! I left out a pretty important step in my fry bread recipe! I've added it in - Let RISE 1/2 hour before frying!

Best regards,
Limpid Lizard, Poohawk chef
 

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Joined
Apr 10, 2012
Messages
2,959
#22
Amazing what you can do with a little bit of nothing! :wink:
If you have bacon grease or pork handy you can do a lot of tasty cooking with very simple ingredients. Pork has so much flavor. You have to be wary of the salt in some varieties as it can be overwhelming (had some issues with salt pork before.) Beef is bland by comparison (heresy, since I grew up in a beef producing region of the country. :frown: Was great when I was a boy and a picky eater.)

I'm warming to lamb and goat for the same reason...I'm thinking the meat goat is the answer to raising livestock in the rougher stretches of the Ozarks; I see some near where I grew up when I travel through. And I love making spicy Mexican recipes...or Indian (as in East Indian) or North African/Mediterranean. Of course, venison has a lot of flavor, too...
 

Roland

Sergeant
Joined
Nov 29, 2012
Messages
854
#30
Thanks Mike for the introduction. I really look forward to hosting this forum and sharing what I know and learning from what all other members know.

Look forward to some great recipes and some "good eating".
This fourm is great/// Thanks for doing such a wonderful job with it!
 

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Messages
28,130
Location
Now Florida but always a Kentuckian
#32
I want to share a verse about cooks that I feel should be the part of this forum.

"We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks."

By Edward Robert Bulwer-Lytton.
 

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