Hey schutd...

[schutd]

Dear schutd,

My questions follow:

1. What is an acceptable salad oil?

2. Should I pack the dry ingredients into measuring cups or leave loosely measured?

3. What changes would you recommend to this recipe to make it better?

Thanks.

Salad oil generally means a flavor free oil. I recommend canola oil. Cheap, easy, flavor free. I LOVE peanut oil, but then you gotta wory about allergies and all that nonsense. Go Canola.

When measuring ry ingredients, do the following. Hold your measuring cup over the flour bin, usin another scoop, scoop flour into the measuring cup until its a bt overflowing. Using the back side (non sharp) side of a knife, tap the top of the measuring cup, through the mounded flour until a good amount falls away, as well as fills the rest of the cup. Then, simply scrape the excess that remains above the top of the cup with the same knife. Thats how recipe testers do it, so you"ll always know youre in the ballpark. Never pack it down.

In terms of changing the recipe? I'm not a big an of pimentos. They dont really bring much to the table, other than color, so why bother? Also, me no likey green bell pepper. I also love heat, so Id just trash the bell pepper and up the jalapeno amount. The only other thing I might try is buying canned pickled jalapenos, instead of fresh ones, and mincing those up. Then I might use a bt of the pickling liquid in place of some of the buttermilk. Do it to taste, so you dont over pickle-i-fy your batter. Just a suggestion, but then I love pickles. I also tend to ruin isht the first time I try anything, and Im not sure what effect replacing thick buttemilk with thin pickling liquid would do to your consistency, so keep that in mind.

Sounds like a great recipe, honestly. Oh, use frozen corn, not canned. Rumor has it Trader Joes has an awesome frozen sweet corn...

 

[Mulli]

Olive Oil is excellent on salads.

 

[azmike74]

Thanks for the reply. After reading what I wrote, I shouldn't have said "my" recipe, I actually have it on an old newspaper clipping.

 

[Mulli]

The only other thing I might try is buying canned pickled jalapenos, instead of fresh ones, and mincing those up. Then I might use a bt of the pickling liquid in place of some of the water. Do it to taste

Great idea!

 

[Mulli]

schuttenberg,any cole slaw recipes?

 

[Linderbee]

schuttenberg,any cole slaw recipes?

I'm not schutd, but do you like bleu cheese? I have a recipe that I really liked that used bleu cheese in it.

 

[Mulli]

I'm not schutd, but do you like bleu cheese? I have a recipe that I really liked that used bleu cheese in it.

Yeah, sounds good.

 

[Linderbee]

Yeah, sounds good.

Okay, I'll try to hunt it up.

 

[Linderbee]

Dressing:

1/4 c. sugar
1/4 c. bleu cheese, crumbled
1 c. mayo
1/4 c. vinegar
1/2 tsp. celery seed
1/2 tsp. garlic salt
1 tbsp. prepared mustard

Salad:

8 c. finely shredded cabbage
1 c. shredded carrots
1/4 c. sliced green onions
1/4 c. bleu cheese, crumbled (not a typo)
1 c. cherry tomato halves

Directions:

In medium bowl stir together all dressing ingredients. Cover, refrigerate at least 2 hr. In large bowl combine cabbage, carrots and green onions (I think I used 2 bags of the pre-shredded cole slaw mix from the store & then added the onions). Just before serving, stir together dressing and cabbage mixture. sprinkle with 1/4 c. bleu cheese. Garnish with cherry tomatoes. Serve immediately.


/there you go...copied verbatim from my cookbook except for the parts in ( ).

 

[Mulli]

Thanks, but I might leave out the shredded carrots. I no like shredded carrots.

 

[Linderbee]

Thanks, but I might leave out the shredded carrots. I no like shredded carrots.

Whatever floats your boat!

 

[schutd]

No shredded carrots in cole slaw? Sacrilige!

I use purple and green cabage, carrot, a bit of red onion, shave em fine, make an aioli, toss all with aioli, for the mayo style slaw, but I like vinegared slaw too, so I use white wine vinegar as well and go for the two in one slaw. Thats how I roll. You can make it without carrots, and I guess you could call it a "slaw" but the cole family will hunt you down and kill you in the face if you leave out carrots and try and call it cole slaw...

 

[Mulli]

No shredded carrots in cole slaw? Sacrilige!

I use purple and green cabage, carrot, a bit of red onion, shave em fine, make an aioli, toss all with aioli, for the mayo style slaw, but I like vinegared slaw too, so I use white wine vinegar as well and go for the two in one slaw. Thats how I roll. You can make it without carrots, and I guess you could call it a "slaw" but the cole family will hunt you down and kill you in the face if you leave out carrots and try and call it cole slaw...

u only want to add carrots because they cost nothing and you can use them as filler.

Why else would carrot ginger soup ever have been invented?

 

[azmike74]

Hey schutd,
I have many chubs of deer chorizo I have left over from last hunting season and there are only so many chorizo burritos a guy can eat. Do you have a suggestion or two of ways I can use this meat?

I have considered adding some to meatloaf, but didn't really know if that would be good or not.

 

[O]

Hey schutd,
I have many chubs of deer chorizo I have left over from last hunting season and there are only so many chorizo burritos a guy can eat. Do you have a suggestion or two of ways I can use this meat?

I have considered adding some to meatloaf, but didn't really know if that would be good or not.

I think it's great in meatloaf. I also use it as a pizza topping when I have some leftover.
Chorizo meatballs, chorizo chilli?

 

[azmike74]

I think it's great in meatloaf. I also use it as a pizza topping when I have some leftover.
Chorizo meatballs, chorizo chilli?

Very good suggestions, I think it would add good flavor to chili, although I don't make it too much in the summer. Maybe next camping trip, I'll try that.

 

[Heucrazy]

I always add chorizo to my meatloaf. It's awesome.

 

[Louis]

Hey schutd,
I have many chubs of deer chorizo I have left over from last hunting season and there are only so many chorizo burritos a guy can eat. Do you have a suggestion or two of ways I can use this meat?

I have considered adding some to meatloaf, but didn't really know if that would be good or not.

Somewhere he or somebody has a chili recipe that calls for chorizo.

Post # 1 http://www.arizonasportsfans.com/vb/f39/chili-cook-off-97407.html?highlight=chorizo

 

[Linderbee]

Somewhere he or somebody has a chili recipe that calls for chorizo.

Post # 1 http://www.arizonasportsfans.com/vb/f39/chili-cook-off-97407.html?highlight=chorizo

It's Schutd's recipe...I just made it.

 

[Ryanwb]

The Schutd.

can you give me a simple steak marinade? The ones I've seen online give a heavy Worcestershire flavor or a citris flavor. Looking for something that can tenderize and still bring out the natural flavor of the beef

 

[schutd]

Deer chorizo? Make gravy for biscuits and gravy. we do a chorizo gravy at he restaurant for brunch. I love it. Whats a chub?

Ryan, Im not a great marinade guy. I generally hit my steaks with salt and pepper and thats about it. However, when I plan ahead, Ill throw a few cloves of crushed garlic, a few sprigs of fresh thyme and/or rosemary and a bunch of olive oil in a bag with skirt steak. WHat kind of steak are you using? Is it a cheaper cut that NEEDS tenderizing? If so, maybe quick cooking isnt the answer. Maybe it needs a good long slow cook. That always helps. Also, season the beef and let it come to room temp with the salt on it. Thats a kind of "dry brine" that jelps tenderize a bit and season the internal bits without drying it out too much. Maybe 30 minutes or so before cooking.

I'm also a pork guy more than beef. I LOVE brining things. A heavily salted liquid with added spices that seasons, tenderizes and flavors the meat. I brine whole chickens, pork bellies, spare ribs, whole shoulders whatever. But beef, save for corned brisket doesnt love brining.