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BS: Chef-Boy-R-Bobert...
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Subject: BS: Chef-Boy-R-Bobert... From: Bobert Date: 20 Dec 12 - 07:29 PM Well, looks as the P-Vine has decided to get my annual head cold just as I'm at the tail end of mine which means... ...Cowabunga!!! Men food!!! This evening's menu??? ****Cole-Slaw-da-Boberdz**** 6 cup white cabbage 1/2 cup shredded carrot 1/4 cup diced yellow onion 2 large serving spoons mayo 1/4 cup horseradish sauce 2 tbs sweet relish splash and a half of white wine vinegar 2 ts of sugar salt and fresh ground pepper Mix for 30 seconds and serve... ****Boberdz Cajun Shrimp**** Peel 1 lb or raw shrimp season heavily with Pensey's Cajun Spice Steam 2 minutes in steamer, shake and steam for 2 more minutes, remove lid and turn off flame and go make dipping sauce... ****Boberdz Cajun Shrimp Dipping Sauce**** Half a cup of catchup 1 tbs of horseradish splash of Worcester Sauce splash of lemon Stir 10 seconds and ready to go... So there ya'll have it... Men food!!! BTW, the P-Vine liked it okay... B;~) |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: GUEST Date: 20 Dec 12 - 07:35 PM OK. Bring it over. Oh, and you need malt vinegar, not white wine, and a teaspoon of Coleman's Mustard, in that slaw. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 20 Dec 12 - 07:39 PM I'll jot that down... This was that high priced white cabbage or I might have used a malt vinegar... I'll try the mustard next time, however... Sounds good... B~ |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: gnu Date: 20 Dec 12 - 07:42 PM That'll blow the cold out of yer nose. And the cold out of yer ***, |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: GUEST,CS Date: 20 Dec 12 - 07:46 PM "high priced" white cabbage? Woo, we get the same old stuff year round. Cheap too! You're missing some carbs there Bobert! Where's the boiled new potatoes or steamed rice? Grah-men might be able to live on protein alone, but I gotta have me some comforting carbs. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: JennieG Date: 20 Dec 12 - 07:49 PM Bobert, does this mean you will soon be on one of those cooking porn TV shows? You know the ones I mean......where an attractive women licks a spoon while making cow eyes at the camera and saying how long to leave it in (in the oven, of course.....what did you think I meant?) Cheers JennieG |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 20 Dec 12 - 07:58 PM Gosh, Jennie, I hope so... Maybe I could teach them women my recipe for my specialty... (voice drops an entire octave) ...hot moon pie, baby... Oh yeah, she's rippin' off her clothes... Maybe it's the voice??? Never mind... B;~) |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: JennieG Date: 20 Dec 12 - 08:03 PM Bound to be, Bobert.....bound to be......oh dear. Be still, my beating heart. There's a blues song in this: Well, you can lick my beaters, baby, all night long..... Yes, you can lick my beaters, baby, all night long...... You can put some slaw in my mixing bowl while you sing me a song..... Good literature, it ain't. Cheers JennieG |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 20 Dec 12 - 08:07 PM I gotta go take a shower... B;~) |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: gnu Date: 20 Dec 12 - 08:40 PM A shower? I am callin a travel agent and bookin me a flight to OZ! Them lasses know how to COOK! |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: JennieG Date: 20 Dec 12 - 09:30 PM That's right, gnu......Himself always said he married me for my cooking. The fact that I was nine months gone with Son No. 1 was completely incidental. Cheers JennieG |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 20 Dec 12 - 09:38 PM Ya'll carry on swappin' recipes... Me??? Back to the shower... B;~) |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Rapparee Date: 20 Dec 12 - 09:59 PM Man food? Okay. Get some smoked sausage...beef, pork, venison, doesn't matter. Slice it across so it looks like little wheels. Toss it in the skillet with some onions and green peppers. Open, drain and add a can or two of hominy -- a can of each yellow and white with sweet red peppers makes it nice and colorful. Cook all of this in butter, add salt and pepper and a drizzle of Try-me Tiger Sauce. Stir. When it's all hot dish it up and serve with shredded sharp cheddar cheese. PS: You can used canned sliced potatoes if you want. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 20 Dec 12 - 10:07 PM Man, that's some serious man food, Rap!!! B~ |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: JohnInKansas Date: 21 Dec 12 - 01:12 AM Redneck Man style? When ya leave a can of brew and a couple of pickled eggs out for Santa. John |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: John MacKenzie Date: 21 Dec 12 - 05:32 AM Malt vinegar !!!!!! Yeeuch I have distilled vinegar, sherry vinegar, cider vinegar, raspberry vinegar, and balsamic vinegar, in my condiments cupboard. Why would I want to put that malt piss in there, when I got all that good stuff? |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 21 Dec 12 - 08:13 AM The only thing that goes with malt vinegar is French Fries but only when yer in Ohio or Western Pennsylvania... Anywhere else??? Yuck... B;~) |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: David C. Carter Date: 21 Dec 12 - 08:50 AM Forget the malt vinegar,try pure malt whisky. On it's own.Ferget the the food! David |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Pete Jennings Date: 21 Dec 12 - 08:50 AM Hey Bobz, chips with salt and (malt) vinegar* is a staple over here so don't you go messin' with it... *'Cept if you're a Northerner like me when it's chips with gravy. Now that's real food. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 21 Dec 12 - 09:34 AM I ain't messin' with chips and malt vinegar... Here in the states there are regional differences on what best goes with chips... In the South, its catchup... Except in pockets in Florida where it is yellow mustard... There are also folks who like mayo with 'um... Actually, I had never heard of malt vinegar until I married my late wife, Judy, and went to Youngstown, Ohio to meet her family... That area is populated with "hunkies" (eastern Europeans) and everyone goes with malt vinegar... Me??? I found it disgusting but, hey, I'm a catchup kinda guy... Today I like to dip the chip in mayo and then ketchup... B~ |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: John MacKenzie Date: 21 Dec 12 - 09:53 AM When Pete says "over here he means E£ngland. In Scotlang you get lovely clear distilled vinegar with your chips (and deep fried Mars bar ;)) |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Pete Jennings Date: 21 Dec 12 - 10:15 AM An' Mac ain't jokin' about the Mars bar...our local chip shop sells 'em, covered in batter and deep fried in oil. Ugh. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: GUEST,leeneia Date: 22 Dec 12 - 10:14 AM |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: GUEST,leeneia Date: 22 Dec 12 - 10:25 AM River City Ravioli One can supermarket ravioli splash olive oil one clove garlic one can petite diced tomatoes, no salt (del Monte) some Italian seasoning Drain the icky, starchy tomato sauce off the ravioli as best you can. Meanwhile, saute the garlic in the olive oil. Add the diced tomatoes and then the Italian seasoning. Add the ravioli and heat gently. I forget whether you drain the tomatoes or not. Use your judgment. Of course, if it's summer and you have garden tomatoes at hand, you can use those instead. Sliced. This is a good recipe for when you want something nice to eat but you don't want to do much work. JennieG, I liked your song. Bobert, thank you for the insight into manfood. I don't think I'll take it up, but it's nice to know what it is. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bert Date: 22 Dec 12 - 12:18 PM Oh, by the way, that second post was from me without my cookie. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Rapparee Date: 22 Dec 12 - 07:46 PM Mix ketchup (or catsup) with mayo and you have gen-you-wine Eastern Idaho Fry Dip. Don't say you weren't warned. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Desert Dancer Date: 22 Dec 12 - 09:13 PM astro (hubby) says that's not just Eastern Idaho, Twin Falls, too. ~ Becky in Tucson |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 22 Dec 12 - 09:29 PM Yeah, mayo and ketchup is the shits!!! Ahhhh... Well, not exactly... Okay... Maybe... You know what I mean... It's good stuff... B~ |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: EBarnacle Date: 22 Dec 12 - 11:47 PM Mayo and Catsup is French dressing. For Thanksgiving, I had some tomatillos and cranberries so I got a jicama and went from there. Half a pound of Cranberries, cooked until soft in water. Add molasses and your choice of sweetener to taste Add vanilla Allow to cool Cut up about 6 medium tomatillos into chunks, add Cut up about 1/4 pound of jicama into small chunks, add Add 1 or two cut up jalapenos after removing the seeds, stem and white ribs Allow to sit for a few hours and use it with meat or veggies or both We have been enjoying this since Thanksgiving and I am about to make up another batch. After a few days, the jalapeno mellows out but does not let you forget it's there. The whole family loved it and wants more. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Rapparee Date: 23 Dec 12 - 08:52 PM Two recipes for REAL men -- no wimps allowed!! 1. Go out and kill something (no guns!). Skin it and clean it. Butcher it, and pound and slice the meat into hamburger with rocks. Eat it; you have steak tartare. 2. As you ride across the steppe pillaging, raping and burning (in that order) you might run low on food. Nick your horse's jugular vein just a little and catch the blood in your helmet. Drink it warm or wait for it to clot a bit and eat it with your finger. |
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Subject: RE: BS: Chef-Boy-R-Bobert... From: Bobert Date: 23 Dec 12 - 08:56 PM Okee dokee, Rap... B;~) |
