Whats for dinner???

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by JLA, Jan 10, 2011.

  1. Silencer

    Silencer Well-Known Member

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    Just had a peanut butter sandwich with Tabasco Hot Cheez-Its.
  2. Woodnut

    Woodnut Forum Sponsor Supporting Member

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    :eek: I have always heard they were the musical fruit. :D:D
  3. jack404

    jack404 Former Guest

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    beans is legume or fleshy seed , until dried

    i went out tonight with the girlie and some friends to the german club up the coast and had Jaeger braten , Red cabbage and Dumplings.. washed down with a couple good german beers and strudel , no pic's .. but i'm happy and sated , glad i wasn't driving eh ...
    Last edited: May 13, 2011
  4. glens67

    glens67 Well-Known Member

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    I left Petaluma in 2005 for just that reason. The Gangs were gitting out of control, and the communist leanings of the state. Idaho is great.
    Glen
  5. Silencer

    Silencer Well-Known Member

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    In N Out, In N out! That's what a hamburger's, all about!

    Am I the only one who sees a face in my strawberry shake?! :confused::eek:

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  6. JLA

    JLA Well-Known Member

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    Animal style???
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  7. JLA

    JLA Well-Known Member

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    Ha ha. I see the face silencer... Looks like the Alien boss on Monsters VS Aliens..

    Attached Files:

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  8. Silencer

    Silencer Well-Known Member

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    They put mustard on the burger patties before they grill them. They add an extra slice of cheese, extra spread (sauce), grilled onions and pickles.

    I was just watching that movie with the boys. You're right, it does! :eek:
  9. Silencer

    Silencer Well-Known Member

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    Homemade bean burritos. Took over 6 hours and two days to cook. We were supposed to eat this after the Dodgers game but we came home too late to eat it. Plus, it wasn't ready. Had it for today since it was ready to eat.

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  10. jack404

    jack404 Former Guest

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    i've had the boned lower leg of a roo soaking in brine and vinegar and bayleaf solution for 2 days now

    home made corned leg of roo for dinner tonight

    gonna flash fry some cabbage and bacon in a pan with 2 table spoons of vinegar about a 1/2 tablespoon of pepper and a couple spoons of olive and sesame oil ( do the bacon first for a few minutes leave the cabbage still slightly crisp ) some fresh corriander and mint leaves over the top of that and serve with 1/4" thick slices of the roo and a home made mustard sauce

    mashed taters with some raw onion finely diced tossed in just before serving

    and i got corned meat sammiches for a couple days to follow

    all is good

    now as to wash it down with.. a pilsner or or coopers pale ale ??

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    Last edited: May 23, 2011
  11. jack404

    jack404 Former Guest

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    and its ready!!!

    let it sit on the plate for 20 mins and slice

    and i've decide the home made ginger beer will do the job ( 4-5% it varies bottle to bottle )

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  12. Woodnut

    Woodnut Forum Sponsor Supporting Member

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    Oh Yeah', Jack that looks delicious, I may have to drive:eek:over and have a meal with you sometime. LOL.
    Seriously dude that looks awesome and really makes me want to try the roo.
    looks very similar to our corned beef, and there is nothing I like any better than a Ruben sandwich with the trimmings you mentioned. I don't eat the corned beef in a slice form, I always make a sandwich out of it, and eat it with sides similar to what you described. You must be one heck of a cook.
  13. jack404

    jack404 Former Guest

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    I do it the same as i'd do a nice silverside

    unlike roast beef the leg cut on a roo dont have a gristle bit running though it , the fat is all on the outside , the meat is pure muscle , i cut it so to keep the layer of fat , it just add's so much more flavour and as its just on winter here the layer is way thicker than usual

    roo meat is very lean,

    if you've had corned veal its very similar a very mild taste to the meat

    ( a tad boring without some spices actually)
  14. JohnTheCalifornian

    JohnTheCalifornian Member

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    Ha! That face in the milkshake looks like the leader of the grmlins from the movie. The spikey hair and toothy grin.
  15. JLA

    JLA Well-Known Member

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    I noticed that Jack. Roo looks to be very very lean. I bet Roo would make fanfreakintastic grilled reubens.
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  16. jack404

    jack404 Former Guest

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    Thanks to wiki i found out what a reuben's sanga ( sandwich ) is and i just may try one for lunch today
  17. BETH

    BETH Well-Known Member

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    Where those burgers from
  18. JLA

    JLA Well-Known Member

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    Oh damn jack. You aint ever had a reuben!!!

    Get you some Dark seeded rye. Its the best.

    I prefer Grey poupon deli style mustard with horseradish, but Thousand Island is also traditional.

    Baby swiss, aged swiss, or jarlsburg, the swisses are traditional, but I prefer Jarlsburg.

    Some of that fine corned roo sliced as thin as you can get it.

    Claussen chilled saurkraut, its the best..

    Take your dark rye and slice yourself 2 slices and place them on a warming griddle plate. lay a slice of swiss over each slice of bread. while the bread toasts and the cheese starts to melt sautee the roo and saurkraut together. I use 2 separate griddles or if yours is big enough just sautee them on the opposite side from the bread.

    Once the cheese has melted and the kraut and roo are sufficiently hot, (the kraut will start to brown), pile it all together on the rye and top it with either the deli style mustard or the thousand island.. It is one badass sammage.

    I make them for the TFF TEXAS meets. and everyone had liked them so far..
    Last edited: May 23, 2011
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  19. jack404

    jack404 Former Guest

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    sounds good to me , i'll slice up some cabbage and make some kraut

    but i'm light on cheese until i get to the co-op and do some trading so it'll be bega vintage cheddar this time round , but jarlsburg aint hard to get here ( i'm just out)

    the light Rye will have to be wholegrain Rye and corn meal bread

    i'll hit the shops thursday and stock up on fixins and redo it properly

    guess i'd better get another leg out and start brining it ..
  20. JLA

    JLA Well-Known Member

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    The light rye would do. I have made them with light. I just prefer dark. Its kinda hard to find dark here. So i take when i can get it..

    I have also tried them with cheddar too, The wife likes em with cheddar. she hates swiss.

    You will be hooked on reubens. They are hearty sammages that are quick to toss together if you have the ingredients handy..
    gdmoody likes this.
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