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Go Back   FZ1OA Message Board > FZ1 & Fazer Owners Association > "Off Topic" Discussion

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Old 12-20-2003, 01:25 PM   #101
FUZ1ON
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Talking KEEERIST!!!! LOL!!! And Now we specialize in...

HIGH PERFORMANCE DRINKING conversations...
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Old 12-20-2003, 03:44 PM   #102
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Desmo:

Thanks for clearing that up!!! There are many, many types of agave plants. The truly good tequila is made from 100% blue agave. I presume that meszcal is made from one of the other agave varieties.

I went to Guadalajara last February with a friend for a weekend of tequila distillery tours and sampling. We had an excellent time! We did not visit any meszcal distilleries during our visit, though, so I didn't hear their pitch.

Tequila is truly the nectar of the gods . . !

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Old 12-20-2003, 03:50 PM   #103
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KT, I am a huge fan of fine Tequilas. I really like the ones that are really dark and smokey. My all time favorite is Jose Cuervo de la Familia.



At $80 a bottle, it's not something I have often. I usually will order a shot of it on a special occasion.

There are some very good mezcals out there too, but they just aren't as popular, so are very hard to find.
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Old 12-22-2003, 03:31 PM   #104
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Here's an easy recipe that my wife and I tried a couple nights ago:

Marinate a few boneless chicken breasts in margarita mix for a few hours and grill.

Top with cheese and hot peppers if you so desire.

Couldn't be much easier!
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Old 12-23-2003, 07:08 PM   #105
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Another easy/good grilled chicken recipe...

Marinate chicken breast in Paul Newmans Original Family Recipe salad dressing for a couple of hours, and then grill to perfection.
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Old 12-23-2003, 07:11 PM   #106
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Mark's PITA Lemon Curd Cheesecake.... You better have some time on your hands.

LEMON CURD (top part of the pie)

2 ¼ cup Sugar
3 Tbsp Grated lemon rind
6 eggs – Large
2 cup Lemon juice (7-9 lemons)
6 Tbls Butter (non-salted)


Combine sugar, lemon rind, and eggs in saucepan over medium heat with wire whisk. Cook 3 minutes till mixture is light.

Stir in lemon juice and butter cook 5 minutes or until mixture coats spoon thickly, stir constantly with whisk. (mixture will expand and raise so use a large enough saucepan)

Cover and chill. Lemon curd will last 1-2 weeks in the fridge.
You can freeze it but if you defrost it use it in 1 week.

I freeze my lemon curd in a number of freezer bags so I can use it throughout the year. Once it’s defrosted you don’t want to re-freeze it.
Lemon curd can be used on toast, pies, pastries…it’s only limited to your imagination!

LEMON CURD CHEESECAKE

Try 1 Tbls finely chopped fresh rosemary to crust.
If pan is dark cook 5 – 10 min less.

CRUST
2/3 cup Flour
2 Tbls Sugar
2 Tbls Chilled butter cut into small pieces
1 Tbls Ice water

FILLING
3 (8 oz) Fat free cream cheese softened
2 (8 oz) 1/3 less fat cream cheese
1 ¾ cup Sugar
3 Tbls All pourpose flour
2 ½ tsp grated lemon rind
2 tsp Vanilla extract
¼ tsp Salt
5 Large eggs
1 cup Lemon curd

1. Preheat oven to 400 degrees.
2. Mix flour and sugar
3. Add butter until mixture resembles coarse meal. With processor on, slowly pour ice water in and mix until blended (don’t let dough form ball).
4. Firmly press into bottom of 12” springfoam pan coated with cooking spray.
5. Bake at 400 degrees for 10 minutes and cool.
6. Reduce oven to 325 degrees.
FILLING---
1. Beat cheeses until blended. Add 1 ¾ cup sugar and next 4 ingredients (sugar with salt)
2. beat well, add eggs one at a time beating well.
3. Pour into pan. Spoon in lemon curd and swirl.
4. Bake at 325 degrees 1hour 15minutes or until cheesecake is almost set. Remove and cool cover and chill 8 hours.
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Old 12-26-2003, 11:44 AM   #107
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There is definately a difference between tequila's and there are some really good ones available that won't cost an arm and a leg. I favour Casa Dores from Mexico. Nice flavour without too much burn. Now for those who don't want to drink tequila neat (which I like occasionally) here is a recipe for a tequila martini that I made up and really like:

1 shot good tequila
1/2 shot grand marnier
1/2 shot lime juice

Shake with crushed ice and serve in a martini glass rimmed with lime juice and salt. Sort of a sweet and sour taste! Yum!
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Old 12-28-2003, 08:07 PM   #108
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FizzyFish:

Excellent tequila martini recipe. You can also make a traditional martini with tequila and vermouth, but you must use good quality tequila.

Desmo:

Reserva de la Familia is muy excelente!!! Expensive, and special. I tend to like Herradura, El Tesoro, Tres Generaciones, and especialmente, Don Julio. Añejo or reposado, neat, in a snifter. If you want mixed tequila drinks like margaritas, sunrises, etc., you can use the cheaper stuff like El Charro or Cuervo.

Glad to see some cactus lovers on this board!

Keytickler

P.S. I'll post some more food recipes shortly.
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Old 12-30-2003, 10:58 PM   #109
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One of my favoirite dishes is shrimp pasta :

Recipe for 2 :

- about 700 grams of shrimp (medium)
- pasta (of course)
- 2 cloves of garlic
- 2 tablespoons of xtra v. olive oil
- 1 tablespoon origano
- salt (to taste)
- tabasco (to taste)
- shreaded parmisano cheese (for topping)
- 300ml tomato sauce

Start with preparing the pasta (2 servings)
Place fresh / defrozen shrimps in pan, crush the garlic on top of them, stir regularly for 5 minutes. Add tomato sauce & olive oil. Keep stirring for 5 minutes then add the origano.

Youre done : )

Drain the pasta, pour the sauce, and top with the shreaded cheese.

(best with dry red wine & dim lights ;)
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Old 01-03-2004, 03:57 PM   #110
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The Kamado is going...the 10 pound brisket is on...should be done in about 11-15 hours.




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Old 01-04-2004, 08:30 PM   #111
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Wow, Des . . .

That's a mighty impressive piece of hardware!!! That brisket looks great.

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Old 01-04-2004, 08:57 PM   #112
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Hey KT! Yeah, that's my super cooker. Does it all!!

The only bummer is Im having some problems with it keeping it's temperature steady for long periods (that's why the foil is on the edges, as a gasket) so I ended up moving the brisket over to my Weber Smokey Mountain after that for about 5 hours. (The WSM held a rock solid 230 degrees for 6 hours with no fuss)

It sat there for those 6 hours and at that point the internal temp was still 170, (I was shooting for 190 in the flat) and it was 1am so I wrapped it in foil, moved it to the oven and set it to 225 and went to bed and set the internal temp alarm at 190. Man, it was not easy getting to sleep with that brisket smell in the house!

At 4:30 am the alarm went off. I got up, unwrapped it, tasted some of it, folded it up again, put it back in the oven, turned it off, and went back to bed. My buddy showed up at 9:30.

So to celebrate we made a couple of wicked Bloody Marys, and I proceded to prune the brisket. I cut the point off and moved that to the side. Then trimmed a good deal of fatty bits off. I restarted the WSM and put the bits from the point on it and re-cooked those for 3 hours to make "Burnt Ends".
Oh man...

Anyway, it all came out great, but the burnt ends was amazing!



Oh, and there's no sauce on that brisket in the photo. That's just smoked brisket smoked for 17 hours!
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Old 01-04-2004, 09:23 PM   #113
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Does anyone have a BBQ dry rub that is Atkins friendly (no sugar or brown sugar) that they have actually used on BBQ Ribs?
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Old 01-05-2004, 09:11 AM   #114
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LOTS of bbq pros use rubs with no sugar at all!

You can go as simple as garlic powder, salt, pepper, some paprika if you like, onion powder, chili powder.
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Old 01-08-2004, 08:52 AM   #115
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i was asked to post this link out here in the cooking thread. for anyone who likes beef (or venison) jerky, here's a collection of tools that would enable you to make jerky all by yourself (and pretty good stuff i might add). i'll be getting myself set up before the end of next week most likely. i love beef and venison jerky, and a buddy of mine has some of these tools and makes his own, and it actually tastes really good.


http://www.cabelas.com/cabelas/en/te...ainCatcat20075
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Old 01-09-2004, 12:20 AM   #116
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Keytickler,

Did you try the martini recipe? I hope so because it has become my drink of choice. When I go into a bar and want a real treat I order this custom drink. Maybe a bartender one day will offer it as a feature then I won't have to tell them how to make it.

Another great drink is a Kaiprinia (spelling??). I had it in Venezuela after scuba diving. Take crushed ice in a glass, add some sugar and some salt. Add slices of lemon or lime and crush into the crushed ice. Top up with a good rum. Wonderful thirst quencher and yummy too!
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Old 01-09-2004, 01:08 PM   #117
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FizzyFish:

No, not yet. I ran out of Gran Marnier, but just got another bottle. I'll give the recipe a try this weekend. Thanks. It can't be bad!!

You know, the ingredients are quite like those in a Margarita--the quantities are different. Most Margarita recipes call for Triple Sec instead of Gran Marnier, but both are orange flavored liquers.

I'll try to remember to let you know what I think after I mix a few up!

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Old 01-10-2004, 10:23 PM   #118
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Pot O' Beans

I absolutely LOVE Red Beans & Rice. Also, when you make a pot of something, you've got a couple more meals for those nights when you're too tired to cook.

Red Beans:
Soak 1 -1 1/2 lbs. red beans overnight in cold water.
Cook up 1 - 1/2 lbs. good pork sausage and drain fat.
Drain and rinse the soaked beans - check for pebbles/hulls
Put beans and meat in a large, heavy kettle.
Add one medium ham bone (a ham hock will do)
Add the following ingredients:
1 large chopped onion
2 tbsps. chopped/minced garlic
1/2 - 1 chopped green bell pepper (more or less to taste)
1 tsp. cumin seed
3 - 4 bay leaves
Salt to taste
A few tsps. hot sauce (Louisiana-style)
Add salt & hot sauce to taste as you cook...you can't take them back out

Cover all the ingredients with fresh, cold water and bring it to a boil. Bring the heat down to a slow simmer, cover it up, and cook till the beans are done...but not disintigrating. When they're done (1 - 2 hrs.), pull out the ham bone (or hock) and allow it to cool a little. Get what usable meat there is and add it to the pot. Check your seasoning (salt & hot sauce ), and adjust if nessecary before serving over steamed rice.

Steamed Rice:
1 cup rice
2 cups water
sprinkle of salt
couple drops oil

Put water, salt & oil in medium-sized pot.
Bring to boil.
Add rice.
Reduce heat to low.
Cover and allow to steam.
DO NOT remove lid!
Rice is steamed in 20 min.

Enjoy.
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Old 01-10-2004, 11:32 PM   #119
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It's 10:30PM here, and I've just put a 5.5 pound pork "picnic" roast on my Weber Smokey Mountain smoker. I'll be up till about midnight or 1am to be sure everything is stable, then hit the sack. I expect to wake up to perfect pulled pork around 8ish. Just in time for football breakfast tomorrow!

Cheers!
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Old 01-11-2004, 01:58 PM   #120
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Baked Spaghetti

FredE: Red beans & rice are excellent! This is a traditional laundry day recipe in New Orleans. If you can find andouille sausage to use, all the better!

Here is one of my favorite comfort food recipes. It is excellent as a side dish when you are serving barbeque, a ham, or lots of other main courses. It's easy and delicious. Desmo--wouldn't this be good with your pulled pork??

Ingredients:

1 lb. spaghetti, linguini, or what ever shape long pasta you like
2 decent sized onions
2 cloves garlic
1 small can tomato paste
2 tsp. salt
black pepper
oregano
shredded cheddar cheese

Method:

Preheat oven to 350 degrees F.

Cook the pasta al dente according to package directions.

While pasta is cooking, cut up onions and saute in butter. Press garlic cloves into the onions and saute together until onions are transparent.

Add can of tomato paste + 1 can of water to the onion and garlic mixture. Add salt, some black pepper, oregano to taste, and cheddar cheese. Cook the mixture together.

Drain the pasta and add it to the above mixture, coating the pasta completely.

Put everything in a buttered casserole. Put more cheese and dots of butter on top.

Bake for 1/2 hour to 1 hour, covered or uncovered until done to preference. If you cook it uncovered, a nice crunchy layer forms on top.

You won't be dissapointed!!!

Keytickler

Last edited by Keytickler; 01-12-2004 at 08:06 AM.
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