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Title: The Freedom4um Cook Book & Beverage Guide
Source: Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 4441
Comments: 195

This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread.

This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees.

My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen.

As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.

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Begin Trace Mode for Comment # 21.

#13. To: Original_Intent, farmfriend, all (#0)

Okay.

Spicy Chicken Burgers.

Boneless, Skinless Chicken Thighs.
Louisiana Hot Sauce
Blue Cheese Dressing
Kaiser Buns
Spinach
Red Onion
Medium Cheddar Cheese
Olive Oil
Butter
Organic Mayonnaise (as long as it's the good mayonnaise - It's like Ketchup - only the good stuff will do unless you're really hungry...)
Mushrooms
Salt & Pepper

Dice up the chicken.

Fry the chicken in the pan with the butter and olive oil.

Add the Hot sauce.

Chuck in the onions and mushrooms.

Add some Blue Cheese Dressing.

The Chicken etc. should be smothered in Sauce and Dressing so it's saturated and dripping with the stuff.

Heat the buns in the oven with the cheese grated.

Put the stuff on the buns with the spinach and mayonnaise.

Add extra Hot Sauce and Blue Cheese Dressing.

Oh Good Lord.

I'm no Chef, but my mouth is watering just thinking about it.

wudidiz  posted on  2009-08-14   2:57:32 ET  Reply   Untrace   Trace   Private Reply  


#15. To: wudidiz (#13)

I'm no Chef, but my mouth is watering just thinking about it.

Good food will do that. If you can find it, rare and expensive, Rogue Creamery Smoky Blue Cheese would add a real gourmet touch. Make your own Blue Cheese Dressing with the Smoky Blue.

Original_Intent  posted on  2009-08-14   3:03:19 ET  Reply   Untrace   Trace   Private Reply  


#16. To: Original_Intent (#15)

Make your own Blue Cheese Dressing with the Smoky Blue.

How?

wudidiz  posted on  2009-08-14   3:22:56 ET  Reply   Untrace   Trace   Private Reply  


#17. To: wudidiz (#16) (Edited)

It is pretty straight foward.

A little Olive Oil for thinning (or Grape Seed Oil which has a more neutral flavor - and is high in Omega 3 fatty acids).

Sour Cream

A lemon for juice

Blue Cheese

This works best in a food processor or a blender, or one of those hand held mixer thingies.

To a cup of Sour Cream add about a teaspoon to a tablespoon of lemon juice (it depends upon how much "bite" your want from the acid) (White Balsamic Vinegar would probably work well too) and enough oil to thin it to a thick but pourable consistency. Mix the oil in a couple of tablespoons first and then one at a time until you get the consistency you want. Then add some chopped up blue cheese to taste. Mix the cheese in and taste until you fine tune it to the flavor you want. You might need to add a dash of Kosher salt (it dissolves more readily) depending upon how salty the cheese is. It's better to do this a day or so in advance to economize on the cheese - the flavor will infuse the solution after setting a while. Keep it in the fridge as it will go bad if left out - no preservatives. If you like it chunky add some pieces and fold in with a spatula after you have the dressing to where you want it.

Original_Intent  posted on  2009-08-14   3:38:09 ET  Reply   Untrace   Trace   Private Reply  


#18. To: Original_Intent (#17)

Thank you.

That's sounds like it'd be really good.

Oh man, sour cream.

Anything is good with sour cream.

Especially perogies.

You know, fried onions, bacon bits...

wudidiz  posted on  2009-08-14   3:43:08 ET  Reply   Untrace   Trace   Private Reply  


#20. To: Original_Intent (#18)

Bookmarking this thread.

wudidiz  posted on  2009-08-14   3:47:38 ET  Reply   Untrace   Trace   Private Reply  


#21. To: wudidiz (#20)

Me too. ;-)

G'night. I'm going to hit the sack.

Original_Intent  posted on  2009-08-14   3:49:06 ET  Reply   Untrace   Trace   Private Reply  


Replies to Comment # 21.

#22. To: Original_Intent (#21)

Russian - Perogie

Ukrainian - Petaha

Goodnight.

wudidiz  posted on  2009-08-14 03:51:29 ET  Reply   Untrace   Trace   Private Reply  


End Trace Mode for Comment # 21.

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