Fornits

Treatment Abuse, Behavior Modification, Thought Reform => Straight, Inc. and Derivatives => Topic started by: ex-prisoner on December 13, 2005, 04:55:00 PM

Title: Recipes
Post by: ex-prisoner on December 13, 2005, 04:55:00 PM

I have like ten cups of oatmeal, five cups worth of apples, plus i have dried cranberries, blueberries and currants. Plus I have chocolate chips, and maple syrup. I bet that this can all be put together in a way that yields something like a Clif bar, which is what I am after.

Does anyone have a good chicken soup recipe?

Anyways, post your favorite recipes.

Title: Recipes
Post by: dragonfly on December 13, 2005, 05:35:00 PM

Title: Recipes
Post by: misbehaver on December 13, 2005, 06:15:00 PM

You've got a fine mix that lacks one item: MEAT!
Dried meat(lean as possible) like venison, beef or the Great Buffalo mixed with your list will be the best trail/emergency/tasty snack. Stay away from the chocolate unless you wanna eat it up fast. The right pemmican recipe is cheap and will last a LONG time. nuff said, enjoy. Jason[ This Message was edited by: misbehaver on 2005-12-13 15:17 ]

Title: Recipes
Post by: Withdraw on December 13, 2005, 06:24:00 PM

Mmmm, Pemmican! Dried meat is the only meat I eat, is that weird or what?

Hey, btw there are some nifty recipes on that Nativetech.org site.

Title: Recipes
Post by: misbehaver on December 13, 2005, 06:56:00 PM

+1. I like to make a batch up and pack the "gunk" into round Altoid tins. After the pemmi is literally horked down by my buds, the Altoid tin is refilled and makes a terrific boom-key. "Hi Honey, I'm home! Show me where the fucking cache is or me and Hamduduu are taking a ride".

BTW, there is something better than a lonely bubble bath (to me)...Snorkeling and spearfishing with a beautiful woman in Antigua for a few days. My knife and a bottle of rum comfort thee. Jason

Title: Recipes
Post by: ex-prisoner on December 13, 2005, 09:48:00 PM

prions, what is "boom-key"? and what is mild Smoky Mountain chow-chow? whatever it is, it needs its own song so you can sing out "mild Smoky Mountain chow chow" a whole bunch of times and really be satisfied.

Title: Recipes
Post by: Withdraw on December 13, 2005, 10:17:00 PM

Alone and Lonely are 2 very diffrent things  :wink:

Title: Recipes
Post by: dragonfly on December 13, 2005, 11:09:00 PM

Title: Recipes
Post by: Antigen on December 13, 2005, 11:33:00 PM

Chicken soup:

Use the carcus after taking out the breasts and other big, easy chunks or just save up backs and other spare parts in the freezer.

Season the bones w/ salt, pepper, garlic, onion, rosemary, sage... what else... any/all of the above and whatever else strikes your fancy. Just not too much of it, ya know? Smear w/ olive oil, put under broiler till brown and pretty. Remove to soup pot and deglaze the oven pan w/ water while piping hot (on the stovetop, if need be). Pour on the water and enough more to just cover the bones. Bring to simmer (not boil, that'll harden the bones so you never get the caragean and other good stuff outa them) let simmer till bones are pretty soft. Take them out. Add in onions, celery, parsnip, carrot... what else.. maybe more garlic, some fat noodles or rice till starch source and veggies are tender. By that time, the bones are cool enough to pick over. Put as much meat as you can back in that pot and ring the dinner bell.

Christianity is the most perverted system that ever shone on man.
--Thomas Jefferson, U.S. President, author, scientist, architect, educator, and diplomat

Title: Recipes
Post by: Anonymous on December 14, 2005, 12:46:00 AM

Mustard Gas

Amonia and bleach.  That simple.

Title: Recipes
Post by: Anonymous on December 15, 2005, 01:08:00 PM

.10 gm heroin

.125 gm cocaine (powder)

Spoon

Lighter

Cotton

Rig (syringe, spike, needle, toy, works, joystick, etc.)

.5 cc Water

Mix heroin, cocaine, and water together in spoon.  Add low heat and gently stir.  Do not overheat.  When heroin has melted into water (cocaine will dissolve instantly on contact with water), drop tiny piece of cotton filter into mix.  Draw mix into syringe through cotton filter.  Remove excess air from syringe.  Find a vein, tie off with tourniquet and inject. Heaven's just a shot away.

Title: Recipes
Post by: dragonfly on December 15, 2005, 01:48:00 PM

Title: Recipes
Post by: misbehaver on December 15, 2005, 05:19:00 PM

Take down a deer(rifle, shotgun, handgun, bow, etc). Allow the carcass to cool(ticks and other parasites will detach) and bleed out the animal.
Dress out the animal at least 1/4 mile from camp. Suspend the kill (if possible) and build a small travois. Remove a shoulder or even better a loin and bring to camp. Tired yet?

Dig a Dakota Hole (modified firepit/organic Dutch oven) and start a fire within eyeshot of camp. Wrap meat in aluminum foil and add 1 or 2 cans of cream of mushroom soup. Top off with a packet of dried Lipton onion soup and black pepper. Place tightly wrapped Bambi in the Dakota hole (or other expedient firepit) with plenty of coal and a few rocks (not granite or stream stones). Tired now?

Set up shelter at camp and build another fire for many other uses. Sit around and drink Jaeggi and rum and open a big can of beans (depending on how many buds ya gotta feed). Bullshit and make sure the camp perimeter is secure. 3-4 hours later bust out Bambi and enjoy. Crash with a pistol at your side.

Break camp, toss the deer on the travois and go take shower; you'll need one. A bit of work, but it sure is better than a nastyass Quarter Pounder w/cheese. Jason

ETA: take out any trash you brought; scavengers will clean up Bambi's offal.

Title: Recipes
Post by: Anonymous on December 15, 2005, 06:15:00 PM

The next day find a new camp down river. Set up a good sized fire circle near the water, digging a slight pit in the center. And get a good hot fire going. Spend some time fishing and generally checking out nature. While your there find some nice light colored (Yellow is best) clay, and gather in a bucket or into a pile.

Hopefully you have caught several nice sized fish. Clean fish as usual (leaving the skin on and bones intact, remove the head and inards), and rinse well.

 Work your clay into a 1.5in thick flat piece. Prepare the fish w/ garlic/onion/salt/pepper and any known fresh herbs in the area.(Mint is normally everywhere etc) Fill the center of every fish with this mixture. Place fish/eels on the clay and roll into a wrap-around the fish. Seal both ends and the seam that runs the length of the fish, fully incasing a single fish in it's own clay wrapping. Repeat till all fish are wrapped.

By now your fire should have burnt down, and has many good hot coals. Push the fire and coals aside, dig a pit into the remaining ashe deep enough to place all your clay wrapped fish or eel works well also. Cover the clay wraps with more ashe, then hot coals and build your fire back up. Let this cook for 1-4 hours. The clay should turn  pottery-like. Remove wraps from the pit, and let cool for 15 mins. Crack open the pottery wraps as you need them. The skin of your catch will stick to the lining of the wraps and you will be left with only a most flavorful, tender meat. Steamed to perfection.

Title: Recipes
Post by: misbehaver on December 15, 2005, 07:11:00 PM

I will not hi-jack this thread any futher than to say it is nice to know that self-reliance and primitive skills are still known to some. Also, you would have not expended nearly the amount of energy I did on that hunt (good), but it would have been quite a hike to find a freshwater fishing hole. In closing, I will say that if I was TRULY in a survival situation, I'd choose a swamp/mangrove environ and my ever present fixed blade knife. Jason

Title: Recipes
Post by: dragonfly on December 15, 2005, 07:43:00 PM

Title: Recipes
Post by: Withdraw on December 15, 2005, 11:14:00 PM

Dang, I shoulda signed in to post my fish recipe. I figured people would make fun of fish in mud ..  :razz:
That's good stuff, we use to make it where I worked alot. And fresh hand ground corn cakes cooked on a flat stone, sometimes we added dried berries to them . Sometimes we'd have a clay pot of previously dried indian corn, pumpkin or other squash and anasazi beeans. All of which we had grown on the site that year. Good times, cooking on an open fire. I'll post my spit roasted ham recipe in a bit =). Somewhere I have true 17th century recipes, I'll post some neat stuff when I un-pack more. Enjoy you all!

Title: Recipes
Post by: misbehaver on December 16, 2005, 01:50:00 PM

WD, I wondered if that was you after the pemmican post. I look forward to your other recipes. Maybe an exchange of info on herbs and edible plants (I'm lacking there) for some of the skills that I'm more proficient with.? Prob take this to PM since it's not straight related. Sound cool? Jason

Title: Recipes
Post by: Withdraw on December 16, 2005, 03:59:00 PM

Start with a well rinsed ham, or any chunk of meat is fine also. Cut X's kinda scattered all over.

Prepare a mixture of garlic, thyme, sage, onion, lil salt and pepper. Mix these type of herbs in a bit of butter to make a paste (more herbs than butter). Fill each X-slot with the mixture.

Make-shift a spit over a hot fire so that your meat will be about 6-10 inches over the flame. Spear your meat onto a spit and cook over the fire for 2-whenever hours, turning it every 30 min or so. Since I prefered dry texture meats, I cook mine until it is getting some slightly charred areas. Take down and slice as usual.

** If you are using rabbit, you can use the animal gutted and head removed. We would often use dried currents, rose-hips, a tiny bit of persimmon fruit, dried blackberries, or any safe dried berry, when cooking a gamey animal. Grind these into an almost powder and then use instead of herbs.

* whole chickens on a spit, I would stuff the bird  with an herb mixture and large cut onions before spearing it, same with small game birds. If the bird is too small to spit roast, Try tieing it to a string or use a fishing hook to secure it to a string. We cooked inside the longhouse alot during very cold months and would hang the strings from the cross bars for the loft. Hang the meat/bird/squirrel over the fire and spin until fully cooked. Spinning works rather well for small meats. Todays cornish game hens cooked nicely when using the spinning technique.


True corn meal corn cakes ( I still make these in my house to go with dinner alot ):::

If you are not using homegrown/dried/ground cornmeal; I buy the kind from the store with the indian guy on the bag. Yellow, white or blue ground corn is fine. FIRST, boil water. Put your ground corn into a large bowl that can be covered. Add enough boiling water to make a good dough, Form the corm meal and water into a tight ball and cover tightly for 20 minutes.(This allows the meal to cook and become softened, this step is most important) Once the meal is steam cooked, make into pattys.

**If using a rock in a fire to cook, spread on the rock a thin layer of animal fat/lard/butter (whatever is available) And cook the cakes on the flat rock (which has been heated in the fire for a few hours). You will want the rock still in the fire pit and very close to the flames, but not in the flames. I would normally sit my flat rock on a bed of hot coals. Cook cakes until browned.

**If cooking inside on a stove... Use bacon type grease in a large pan. Only use enough grease to cover the bottom of the pan and cook until browned.


A fine spreadable cheese for your corn cakes; Believe it or not, the colonist had a creamed cheese, closely resembling todays creamed cheeses.. So I just buy todays 1/3 fat creamed cheese. I mix up a mixture of Sage, thyme, tarragon, garlic, tiny bit of onion, and rosemary. Add mixture to the creamed cheese and spread on corn cakes or crackers.

Title: Recipes
Post by: Withdraw on December 16, 2005, 04:23:00 PM

I cooked this on an open fire, hanging my cast iron cauldron from a spit (using an S hook) Start by heating the pot and adding 1/2 cup of butter. Don't let it burn....Add a little finely chopped garlic. Have 3-4 cups of Barely soaking in warm water for atleast an hour.

Cut 2-3 sweet onion into inch by inch squares. Add these to the hot butter sauce and cook until onions are carmalized. You may need to add bits of water to keep the mixture moist and not burning to the pan/pot. Once the onions are all brown and carmalized, add the pre-soaked barely and mix into the onions. Add enough fresh water to cover the mixture, let cook for another hour+, stirring frequently, covering and uncovered as you see fit( member the barley will need to soften, so steam is your friend).You may need to add water through-out the cooking. Careful stirring, your not making Mush ... You should finish with a nice carmel brown colored soupy mixture with soft kernels of barely. This is super yummy! If you have some bits of stew bef, pork, other meats or dried meat chunks, This is a good base to add those to.

I always made corn cakes and herb cheese to accompany this Soop.


Fried Squash! (my favorite)

Slice any type of fresh squash (today I use yellow) into 1/4 inch thick slices. Prepare a mixture of ground corn meal and herbs such as; Thyme, rosemary, sage, garlic. Mix into a dry meal. Wet each squash slice and roll in herb/cornmeal mixture. Cover each slice completely . If not cooking inside on a stove....On an open fire you can place a frying pan on a pedestal of rocks w/ fire under them or there are pans w/ 3 legs to stand over a fire. Add butter, oil, or lard to the pan and heat.(just enough grease to fill the bottom of the pan) Add in a single layer your coated squash and cook until browned, turning once during the cooking as to brown both sides. You will have to cook a single layer over and over until all is cooked. Serve with dinner.


&**Sorry, I know it isn't straight related, but now you all have me thinking of all the cool stuff I cook/cooked. And we all cook, and some of us need survival skill cooking at times =) And how cheap is onion soop... wayyyyy cheap.

Title: Recipes
Post by: Antigen on December 16, 2005, 08:44:00 PM

Quote

On 2005-12-16 13:23:00, Withdraw wrote:

&**Sorry, I know it isn't straight related, but

Where is that fuckin' moderator, anyway!

When we contemplate the whole globe as one great dewdrop, striped and dotted with continents and islands, flying through space with all other stars all singing and shining together as one, the whole universe appears as an infinite storm of beauty.
-- John Muir

Title: Recipes
Post by: Antigen on December 16, 2005, 08:51:00 PM

Fowl roasting tip.

However you're making heat, make a whole bitch of a lot of it, like 500° of it. When you season the bird, glaze it with any kind of high temp oil, from olive to lard or almost any of the nuts. Singe that bitch (turning if you don't have a means of confinement) till you just see a change in color. Take it outa the intense heat while you bring it down to a reasonable, cheeruful 250° or so glow. Finish cooking as usual. If you're catching the pot liquore, it'll be a bit heavy on the fat and light on everything else than normal pot liquore. That's cuz most of the stock never makes it out of the meat.

Oh, Rosemerry! All fowl love rosemerry, don't they?

Any Irishman who doubts the reality of selective enforcement ought to take just a moment to comtemplate the etymology of the term "paddy waggon".
--Antigen

Title: Recipes
Post by: Anonymous on December 16, 2005, 11:11:00 PM

So where is the fresh berry coffee cake recipe?

Title: Recipes
Post by: ex-prisoner on December 16, 2005, 11:50:00 PM

oh, you mean the oatmeal and maple syrup thing I started? i could go either way with that. add some water, make rich oatmeal, add some fire, make crunchy granola. what about tartlets? tarlets, tartlets... word loses all meaning...

Title: Recipes
Post by: Antigen on December 17, 2005, 12:08:00 AM

Oh shit. Ya know, I looked over the recipe and decided it wasn't near rough enough. I made it outa fresh berries when we did my dadn's memorial during a state of emergency level flood out in the sticks in WV. But his little kitchen in that trailer was well stocked.

But, if you really want it...

around two cups or more of fresh or frozen fruit
few tblsp water
1 cu sugar, any kind will do
2T corn startch or equivalent of any statch
1.75 cu flour
.5 t powder
.25 t soda
6 T shortening (anything mild)
1 egg
.5 c butter or sour milk or equiv (sour cream or yogart thinned works)
Flavor extract (almond goes good w/ apple or peach, vanila w/ berries... again, any kind)

1 bowl, one 8x8 or so pan (preheat pan if it's heavy, like cast iron or glass) a fork, a spoon, 2nd small pan if cleanup is a hassle.

in pan, mix .25 cu sugar w/ startch, add the fruit, chopped w/ a couple tablespoons water. Cook till tender and bubbly. Mint or other seasonings can be added here. I like hot pepper w/ apple n cinnimon type stuff.

in bowl, .5 cu sugar, 1.5 cu flour, soda and powder. Cut in 4T of the shortening. Make a well. Fill it w/ egg, flavor and milk stuff and mix it as well as you can w/o bringing in all the dry stuff. Treat it like buiscuts, only much looser. Toss it gently just till moist.

Put half in the baking pan (greased, please), cover w/ fruit, dalop on the rest in serving size pieces. Remember, only you know the size of a serving in your family. Scrape every last little bit so the bowl's pretty clean. Toss together the rest of the flour and sugar and cut in the rest of the shortening. That's the crumb topping. It's a good place to stash some seasonings too. Bake moderate about 45 min or cover pan tightly and cook very low till steamed through (better when baked, though, cuz the crumb topping gets all crispy and nice)

See? Not entirely practical for survival, unless you survive a neutron bomb or something.

Q. I simply ask, why is PUNISHMENT the solution with regards to the narrow group of behaviors which encompass illegal drug use....?

A.Pharmaceutical Business, both legal and illegal, run by the same people either way, money coming to the middle from both ends.  Bush.
Bill Gallagher

_________________
Drug war POW
Straight, Sarasota
`80 - `82

Title: Recipes
Post by: dragonfly on December 17, 2005, 09:44:00 AM

Title: Recipes
Post by: webcrawler on December 17, 2005, 11:01:00 AM

Quote

On 2005-12-17 06:44:00, dragonfly wrote:

"One can of salmon, drain the water off for your cats and dogs.



add about a half cup of cornmeal and about 3/4 cup wheat flour, maybe more if you think it needs it later.



a little baking powder, no salt



lots of chopped garlic, fresh parsley, some finely diced onion and some black pepper.



stir and stir and stir and stir, mixing in a little water as I want you to, it should hold together, be mixable but not at all runny



make them into little pattys and slowly fry them in a covered skillet until both sides are crispy and browned the way you like.



serve with turnip greens and sweet potato  
"

Dragonfly, how do you cook your greens? With or without meat? I like mine simmered practically all day.

Title: Recipes
Post by: webcrawler on December 17, 2005, 11:15:00 AM

Oh what the hell I shall contribute. This is a Czechoslovakian recipe that my grandmother would make:

Bread dough (make your own or buy it)

Ground beef (PC version ground turkey or fake meat may be used)

Onion, garlic, and whatever seasonings you like

Cabbage

Cook meat, cabbage, onions, garlic, and seasonings together till done.

Take one chunk of dough at a time and scoop spoonful of mixture in middle. Bring dough over opening and close.

Cook 20 minutes or so on 350 (mind you the temp on my oven is whacked) and brush with butter the last few minutes.

Enjoy.

Title: Recipes
Post by: dragonfly on December 17, 2005, 05:25:00 PM

Title: Recipes
Post by: Nonconformistlaw on December 17, 2005, 05:45:00 PM

Recipe for those that dont or refuse to cook....including myself.  :rofl:

1. Open frozen dinner box

2. Insert in microwave

3. Set timer

4. Press Start

5. Go do something else

6. Timer goes off

7. Remove covering

8. Eat

Title: Recipes
Post by: Anonymous on December 17, 2005, 05:51:00 PM

HAHAHAAAA!! Thats how it fuckin done right there!!

Title: Recipes
Post by: webcrawler on December 17, 2005, 06:46:00 PM

Quote

On 2005-12-17 14:25:00, dragonfly wrote:

"I like my greens cooked as little as possible, this time of year greens are usually tender enough to cook just a few minutes. If you grow them into the winter, and they get frosted, frozen and not totally killed, they get so sweet it'll bring tears to your eyes.



Collards I usually cook the longest.



My favorite is rutabaga greens.



just a 1/4 inch of water in the pan, keep it covered. Put on some balsamic vinegar when they are done. That is the kingdom of heaven for ya. "

I always laugh at people and their crunchy greens Dragonfly  :wink:

Oh speaking of greens, I also cook them all day with potatoes, onions,cabbage, and ham. It all comes out fork tender and yummy.

Title: Recipes
Post by: dragonfly on December 17, 2005, 07:11:00 PM

Title: Recipes
Post by: linchpin on December 17, 2005, 08:47:00 PM

Heroin
spoon
water

Mix together ..heat with lighter..and voila fun for the whole family. :rofl:

_________________
(http://http://img.photobucket.com/albums/v495/Toothfairy_TP/hasp-linchpin-pull-rev.jpg)
a linchpin holds within a means to an end   [ This Message was edited by: linchpin on 2005-12-17 17:48 ]

Title: Recipes
Post by: Antigen on December 17, 2005, 10:44:00 PM

Quote

On 2005-12-17 16:11:00, dragonfly wrote:

Mother says when you coook them to kingdom come they get all the vitamins spoiled out of them.

Oh, depends what it is. Kale and collards need a good hard ass kickin'. Cabbage and beets, a bit less. Spinach and lettuce, they're fine raw. My dear old grandma was raised poor. Landed up in the `80s with just what she'd been after all her life; a good, kind and faithful husband, and a few acres w/ a tractor and a little livestock on a state road (to sell the produce from the truck garden). Coming up dirt poor, she learned one way to cook meat; boil the evil out of it.

So, each year, she and the neighbor would take turns slaughtering a yearling and they'd split it down the middle. And, in the summer if we came for a visit, she'd thaw out enough to feed us ten times over then proceed to boil the living hell out of it. Didn't matter what the cut, prime rib, sirloin, tenderloin or what have you. Boiled is better, safer, she didn't, as she so often said, want to drive any of us all the way to the hosptle (she spit here words out, rappid fire, even in leisure, asif she had a shotgun to her head) Good hearted lady, she was. But tough as hell. The old Mama cartoons always reminded me of her.

As men's prayers are a disease of the will, so are their creeds a disease of the intellect.
--Ralph Waldo Emerson, American essayist, poet, philosopher

Title: Recipes
Post by: Anonymous on December 17, 2005, 10:51:00 PM

Your Grandma sounds awesome!

Title: Recipes
Post by: Antigen on December 17, 2005, 10:57:00 PM

Oh, darlin, please find a good, inexpensive bistro or lunch counter. Same price, same food quality, far better and more varied company.

Quote

On 2005-12-17 14:45:00, Nonconformistlaw wrote:

"Recipe for those that dont or refuse to cook....including myself.  :rofl:



1. Open frozen dinner box



2. Insert in microwave



3. Set timer



4. Press Start



5. Go do something else



6. Timer goes off



7. Remove covering



8. Eat"

Man will never be free until the last king is strangled with the entrails of the last priest.
--Denis Diderot, French encyclopedist

Title: Recipes
Post by: Anonymous on December 17, 2005, 11:45:00 PM

Quote

On 2005-12-17 17:47:00, linchpin wrote:

"Heroin

spoon

water



Mix together ..heat with lighter..and voila fun for the whole family. :rofl:



_________________

(http://http://img.photobucket.com/albums/v495/Toothfairy_TP/hasp-linchpin-pull-rev.jpg)

a linchpin holds within a means to an end   [ This Message was edited by: linchpin on 2005-12-17 17:48 ]"

Thats the best thing Ive seen on this board for a while now!!! FUNNY SHIT MAN :lol:  :lol:  :lol:

Title: Recipes
Post by: webcrawler on December 17, 2005, 11:58:00 PM

Quote

On 2005-12-17 19:44:00, Antigen wrote:

"

Quote

On 2005-12-17 16:11:00, dragonfly wrote:


Mother says when you coook them to kingdom come they get all the vitamins spoiled out of them.

Oh, depends what it is. Kale and collards need a good hard ass kickin'. Cabbage and beets, a bit less. Spinach and lettuce, they're fine raw. My dear old grandma was raised poor. Landed up in the `80s with just what she'd been after all her life; a good, kind and faithful husband, and a few acres w/ a tractor and a little livestock on a state road (to sell the produce from the truck garden). Coming up dirt poor, she learned one way to cook meat; boil the evil out of it.



So, each year, she and the neighbor would take turns slaughtering a yearling and they'd split it down the middle. And, in the summer if we came for a visit, she'd thaw out enough to feed us ten times over then proceed to boil the living hell out of it. Didn't matter what the cut, prime rib, sirloin, tenderloin or what have you. Boiled is better, safer, she didn't, as she so often said, want to drive any of us all the way to the hosptle (she spit here words out, rappid fire, even in leisure, asif she had a shotgun to her head) Good hearted lady, she was. But tough as hell. The old Mama cartoons always reminded me of her.

As men's prayers are a disease of the will, so are their creeds a disease of the intellect.
--Ralph Waldo Emerson, American essayist, poet, philosopher

"

I had a good laugh reading this. My maternal grandmother used to boil meat too. I was young and just chalked it up to her being old. She's been gone since I was 10 so I really don't know the reasoning behind it.

Title: Recipes
Post by: dragonfly on December 18, 2005, 11:19:00 PM

Title: Recipes
Post by: Nonconformistlaw on December 18, 2005, 11:36:00 PM

Quote

On 2005-12-18 20:19:00, dragonfly wrote:

"Mexican Breakfast Burritos

Mucho Gasshos

Put chopped onion, green pepper, garlic and mushrooms in skillet with black pepper, and tons of chili powder, cook with oil until veggies are translucent.

add whipped eggs and scramble

when almost done place tortillas over it and cover with a lid to steam the tortillas.

wrap up with salsa and fresh cilantro"

Sounds yummy!  :question: ....then I can nuke it.  :lol:  :lol:

Title: Recipes
Post by: Antigen on December 19, 2005, 01:47:00 AM

Oh, I love tortias! Wrap any leftovers and scraps, in thoughtful combination, in a tortia and ya can't go wrong. I hate buying them, though! They're so expensive for so little real grain. I have a sack of mesa flour. And it has a recipe that doesn't work for making our own. Anybody got a tip?

We're alchemists in the kitchen. We can make spaces and surfaces heated to any combination of degrees and juggle the chemistry into it. Just please, tell me where we're going wrong? It winds up pretty much like shoe leather w/ sand engrained in it. And it's only corn flour and water. Blond proof, right? Evidently not.
Where are we going wrong?

A government resting on the minority is an aristocracy, not a Republic, and could not be safe with a numerical and physical force against it, without a standing army, an enslaved press and a disarmed populace.
James Madison, The Federalist No. 46

_________________
Drug war POW
Straight, Sarasota
`80 - `82

Title: Recipes
Post by: dragonfly on December 19, 2005, 01:52:00 AM

Title: Recipes
Post by: Antigen on December 19, 2005, 02:13:00 AM

Oh, I can do workout cooking. And I have a pasta roller, if need be. What are you sayin? Should I let it slake (make it loose and then find a hobby?) or work it hard? Both? Give, man! I like this stuff, it's locally grown and processed (corn being the second to top product from here after beef/dairy) I just have to learn how to use it. What's your secret.

It is the absolute right of the state to supervise the formation of public opinion.

--Joseph Goebbels

Title: Recipes
Post by: dragonfly on December 19, 2005, 02:16:00 AM

Title: Recipes
Post by: dragonfly on December 19, 2005, 08:44:00 AM

Title: Recipes
Post by: Antigen on December 19, 2005, 01:54:00 PM

Too much fun? What do you mean? How is that possible? What an odd concept....

Man will never be free until the last king is strangled with the entrails of the last priest.
--Denis Diderot, French encyclopedist

Title: Recipes
Post by: dragonfly on December 20, 2005, 03:17:00 PM

Title: Recipes
Post by: Anonymous on December 21, 2005, 11:35:00 PM

Using a moist paper towel, wipe off outer coating of oxycontin tablet.

Crush oxycontin tablet into fine powder.  The capped plunger end of a syringe works well for this.

Add 1cc of water to spoon, covering powdered oxycontin.

Heat mixture slowly, taking care not to boil it.

Draw liquid into syringe through cotton filter.

For extra fun, add a lil bit of cocaine to the mix, you can shoot the contents of the syringe into a separate spoon and add the cocaine directly.  No need to cook the coke, but you should use a fliter to draw the oxy/coke mix into your syringe.

Find a vein, tie off, inject, and ENJOY!!!

Title: Recipes
Post by: dragonfly on January 14, 2006, 05:41:00 PM

Title: Recipes
Post by: Anonymous on January 14, 2006, 05:51:00 PM

Anyone got a quick, easy fool-proof recipe for cooking pot that ends up tasting relatively palatable?

Title: Recipes
Post by: Anonymous on January 14, 2006, 05:56:00 PM

Add some fresh, squishy dogshit to whatever dish it is that you are making.  :lol:

Title: Recipes
Post by: Antigen on January 14, 2006, 07:27:00 PM

This is something I made up out of whole cloth when I was very young and had a double dinner date with my roomie.

Cherry Tongueasm:

ing:
Cheapest sponge cake you can find at Winn-Dixie
Can of Comstock Cherry Pie Filling
Half pint of whipping cream (full pint for twice the fun)
Couple of egg whites.
Custard from leftover egg yolks if you know how to do that, otherwise just treat the dog or cat.

Prcs:
Assemble like Baked Alaska, w/o about half the freezer time. Broil like Baked Alaska.

Sloe Comfortable Screw:
3 oz sloe gin
3 oz Southern Comfort® peach liqueur
3 oz orange juice
3 oz vodka

I can't say enough for this recipe. I wound up marrying the other half of the double date. See, my date was about like Kelso on That 70's Show. The other guy? Well, he was my boss; night manager at Scrubway. I set him up w/ my very easy roomate in order to stave off temptation. See, she was an old school friend of mine. We met, by chance, in a low rent appt complex in Wilton Mannors and were kicked out at the same time. I had resolved to just quit men till I could cover rent, clothing, groceries and daycare and diapers for my daughter. Seemed like a good plan at the time.

Wanna hear God laugh? Tell him your plans!

When an innocent Californian millionaire gets killed by a drug squad
trying to seize his house with a bogus search warrant, people better ask themselves if they really want to turn their cops into money-makers.
--Vancouver Police Const. Gil Puder

Title: Recipes
Post by: dragonfly on January 14, 2006, 07:28:00 PM

Title: Recipes
Post by: dragonfly on January 14, 2006, 07:35:00 PM

Title: Recipes
Post by: Antigen on January 15, 2006, 04:35:00 PM

No, no, you pour it into your date.

Hmm, assemblage. Let's see if I can remember. We sliced the sponge cake in half, poured abut half the cherry filling on it, covered w/ some whipped cream, replaced top half of cake, more cherries (but not all the juice) Put that in the freezer for a short time, then top w/ the meringue and put it under the broiler till the piques are brown and lovely. Drizzle the red cherry joice over that for dramatic effect. You really could use some hard liquore and torch it, too.

Pray: To ask that the laws of the universe be annulled in behalf of a single petitioner confessedly unworthy.
--Ambrose Bierce

Title: Recipes
Post by: dragonfly on January 16, 2006, 09:22:00 AM

Title: Recipes
Post by: Antigen on January 16, 2006, 03:41:00 PM

Yeah, this place really is a natural meat market, isn't it?

I'm a PATRIOT because I believe in the nations ability to un-fuck itself.
--Nihilanthic

Title: Recipes
Post by: Anonymous on January 16, 2006, 06:40:00 PM

take someone that is confused, rattled, unsure of stuff, throw them in the mix until it is too hot and they explode. simmer on low for many years, and throw in the occasional highs and lows. when they seem just about to pop they are ready for what was intended for them. let cool before eating.

Title: Recipes
Post by: Fire Swamp on January 16, 2006, 08:54:00 PM

Quote

On 2006-01-16 12:41:00, Antigen wrote:

"Yeah, this place really is a natural meat market, isn't it?

 ::bwahaha::  ::bwahaha:: ::argue::  :nworthy:  :nworthy:

Title: Recipes
Post by: dragonfly on January 23, 2006, 08:16:00 AM

Title: Recipes
Post by: Antigen on January 23, 2006, 10:08:00 AM

Well, that sure does sound a whole lot better than my plain ol'e remedy for a sore throat. I'm pleased to have had a small bit to do w/ inspiring it. Dude, why aren't you an exec chef at some moi posh little B&B somewhere? You could be a suisse chef and make fun of Sue Scheff all the time.

The first human who hurled an insult instead of a stone was the founder of civilization.
--Sigmund Freud

Title: Recipes
Post by: Anonymous on January 23, 2006, 10:10:00 AM

Quote

On 2006-01-23 07:08:00, Eudora (fka ~ Antigen) wrote:

" You could be a suisse chef and make fun of Sue Scheff all the time.

 :tup:

Title: Recipes
Post by: dragonfly on January 23, 2006, 11:47:00 AM

Title: Recipes
Post by: dragonfly on January 27, 2006, 08:41:00 AM

Title: Recipes
Post by: Anonymous on January 27, 2006, 12:23:00 PM

This is the best salad I have made so far. Make a garlic dijon mustard vinagrette by putting 120ml of oil (60 ml olive oil and 60 vegatable oil) and 30ml of balsamic vinegar in a thing and shake it. Squirt dijon mustard in liberally. Mince a few garlic cloves into semi-dust and reshake. Add frsh ground pepper and salt to tast. Put in freezer until thick (hour). Wash and dry baby spinach leaves until so savory could float by you if not careful, and than refridgerate. Slice up some red onions very thin and soak them in chilled water to de-schmackta them. Toast some pine nuts in a pan over the stove until golden brown. Fry up some smoked applewood bacon bits and de grease (a little) on a paper towel. Cut the hearts out of three artichokes ( or wimp out and buy canned), dice up, and fry in white truffle oil for a few minutes. You acn add watercress or raddichio to hold up the spinach for appearances sake, but if you dont mind flat-ulence than dont worry about it. mix this up and eat it and it will be exciting. If you want, add some backened chicken bits around the edges to munch on at will. Drink with mad dog 20/20(grape, of course)

Title: Recipes
Post by: dragonfly on January 27, 2006, 12:32:00 PM

Title: Recipes
Post by: dragonfly on February 02, 2006, 01:32:00 PM

Title: Recipes
Post by: Withdraw on February 02, 2006, 04:53:00 PM

My favorite dinner is simply Fajitas:
 First I cut 2 yellow squash and 2 zuccini(if inclined, also add green/yellow peppers, mushrooms, tomato wedges) into 1/2ish strips into a frying pan w/ a tad of butter and 1/2 cup of water, cover and simmer for 5-8 min. Meanwhile slice a sweet onion and mince 3-8 fresh garlic cloves and a handfull of fresh cilantro. Carmalize onions and most of the garlic in a seperate pan. Once squash and onions are cooked, mix together and fry slightly, near the end add the rest of the garlic and most of the cilantro. Keep warming on the stove. Squeeze 1/2 fresh lime over top. Sometmes I will also get a 1/2 pound of already fresh steamed shrimp. Peel and put into the previous onion pan to keep warming adding a bit of onion, garlic, cilantro, lime juice. (My BF, likes the shrimp, I do not)
 At this point I make the guacomole. 2 fresh advacodos, spooned into a bowl. Add minced garlic and cilanto, minced onion, Lime juice and a bit of chili powder or cummin if you have it on hand. Mash until desired consistancy. I like small bits of advacado still left. Refrigerate for 10 min or feezer for 5 min.
 Shred fresh lettuce  into a bowl, cube fresh tomato into a seperate bowl(adding a little garlic, cilantro and onion) Warm re-fried beans (canned for simplicity) and tortias.
 Salsa- Sometimes I buy Picante, or I cut up fresh tomatoes and onion, garlic, cilantro, lime juice and chop it all together in my lil` chopper thing and chill.

Set table with sour cream, Jack/chedder cheese, salsa, guacomole, shredded lettuce, tomato mix, hot squash/onion mixture, hot shrimp mixture, warmed beans and tortias. Wrap em` up and Yummy!

BTW, does anyone else cook in a Wok? Fried rice, steamed vegetables etc? I like using my Wok, but it can be alot of clean up, from the prep work.

Title: Recipes
Post by: Anonymous on February 02, 2006, 05:37:00 PM

Quote

On 2006-02-02 10:32:00, dragonfly wrote:

"Well, I made this spinach salad last night, and found that I had to use nearly boiling water to really wilt the spinach, it just had to soak a minute or two. I only made it once before. Also I used roasted sun seeds instead of cashews and creamy italian dressing, man the freakin' avacado has the same texture as the spinach. And you can go heavy on the onion because it's to juicy and creamy. Also instead of orange I used a tangerine.



"

Sounds delish!

Title: Recipes
Post by: misbehaver on February 04, 2006, 12:19:00 PM

I've been privi to a fine elixir:

1 gal. Apple Cider
1 gal. Apple Juice
1 tbsp sugar
6 Cinnamon Sticks

BOIL & COOL

Add Everclear, 151 or Shine (I'm from KY)

Serve over chipped or crushed ice.
It's live and the buzz is awesome. ENJOY. Jason

Title: Recipes
Post by: Anonymous on February 05, 2006, 12:28:00 PM

Quote

On 2006-01-16 12:41:00, Eudora wrote:

"Yeah, this place really is a natural meat market, isn't it?

And the prices for rotten fish can't be beat!

Title: Recipes
Post by: dragonfly on February 07, 2006, 12:43:00 PM

Title: Recipes
Post by: dragonfly on February 14, 2006, 09:43:00 PM

Title: Recipes
Post by: webcrawler on February 14, 2006, 10:05:00 PM

Dragonfly, I thought you were a vegetarian? No?

Title: Recipes
Post by: starry-eyed pirate on February 14, 2006, 11:57:00 PM

Quote

On 2006-02-14 18:43:00, dragonfly wrote:

"Broken Heart Patties For Valentines Day



ground beef heart is available at my local natural foods store, ask your butcher...



Mix ground beef heart with chili paste, blue cheese, feta, chopped onion, chopped garlic, oregano and black pepper.



Shape into heart shape patties.



Grill out, don't over cook.





Eating the heart of a large mammal is a powerful experience."

I once tried raw buffalo heart.  Only took one bite though.  Another time I accidentally ran over a baby bunny with the mower and killed it.  I thought the least I could do was not waste the animal so I promptly skinned it and gutted it. I ate the heart raw, then I fried the whole thing up in a pan and ate it.  It was good.  After that my friends called me "Rabbitheart" for a while.

Title: Recipes
Post by: Anonymous on February 15, 2006, 12:07:00 AM

Quote

On 2006-02-14 20:57:00, starry-eyed pirate wrote:

"

Quote

On 2006-02-14 18:43:00, dragonfly wrote:


"Broken Heart Patties For Valentines Day





ground beef heart is available at my local natural foods store, ask your butcher...





Mix ground beef heart with chili paste, blue cheese, feta, chopped onion, chopped garlic, oregano and black pepper.





Shape into heart shape patties.





Grill out, don't over cook.








Eating the heart of a large mammal is a powerful experience."

I once tried raw buffalo heart.  Only took one bite though.  Another time I accidentally ran over a baby bunny with the mower and killed it.  I thought the least I could do was not waste the animal so I promptly skinned it and gutted it. I ate the heart raw, then I fried the whole thing up in a pan and ate it.  It was good.  After that my friends called me "Rabbitheart" for a while."

 :rofl:  :rofl:  :rofl:

Title: Recipes
Post by: webcrawler on February 15, 2006, 12:10:00 AM

Why didn't use just roll that rabbit heart in some flour and seasoning and deep fry it? Raw? Eeew!

Title: Recipes
Post by: starry-eyed pirate on February 15, 2006, 12:35:00 AM

Uhmm ... I dunno...just seemed like the appropriate thing to do at the time...

Wellllll...I guess I'll tell you the truth if you promise not too laugh too loud.

I felt guilty for takin' the life of such a pure an' innocent creature, especially in such a brutal way as to run it over with the mower.  I thought if I ate the bunny heart raw that the spirit of the bunny would then live within me.  So I did it.

Title: Recipes
Post by: Anonymous on February 15, 2006, 12:37:00 AM

You're a damned good guy, pirate.  :smile:

Title: Recipes
Post by: Withdraw on February 15, 2006, 12:45:00 AM

:smile: Nice

Title: Recipes
Post by: dragonfly on February 15, 2006, 08:08:00 AM

Title: Recipes
Post by: starry-eyed pirate on February 15, 2006, 10:17:00 AM

Quote

On 2006-02-15 05:08:00, dragonfly wrote:

"

Pirate, I once accidentally squashed a lightning bug while on LSD and ate it for the same reasons...



 "

Dragonfly, Don't you know you should never operate a lawnmower under the influence of LySergicacidiethylamiDe...??

Title: Recipes
Post by: Anonymous on February 16, 2006, 07:34:00 PM

Quote

On 2006-02-14 21:37:00, Anonymous wrote:

"You're a damned good guy, pirate.  :smile: "

Yeah, but he keeps leavin' little pellets all over the place ever since that day......

Title: Recipes
Post by: starry-eyed pirate on February 16, 2006, 08:58:00 PM

:lol:  :lol:  :lol:

Title: Recipes
Post by: dragonfly on February 17, 2006, 09:50:00 AM

Title: Recipes
Post by: dragonfly on February 17, 2006, 06:49:00 PM

Title: Recipes
Post by: Anonymous on February 19, 2006, 09:00:00 PM

Sorry, this post lost

Title: Recipes
Post by: dragonfly on March 02, 2006, 03:38:00 PM