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General Discussion / Re: Flu Shot or Not?
« Last post by Orbean on October 16, 2018, 12:06:31 PM »
I get one every year. During tax season I handle all kinds of paperwork so it is best to get one.


Edit: Used to be against them but keeped on getting the flu. One year it knocked me down for a week, during tax season and i felt it for three more weeks. I am thinking i was in my late twenties and healthy as a horse. It took a long time for me to snap but i am glad i did. Have not had a bad flu for a while now (knocking on my head) knock on wood. Lol
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Food and Cooking / Re: Tuning up the Dutch Oven Recipies
« Last post by wolfy on October 16, 2018, 11:51:22 AM »
BISCUIT TIP TRIVIA:  When preparing to make rolled-out &  'cut,' rather than 'drop' biscuits, push straight down on the biscuit cutter, rather than using a twisting motion.  The biscuits will raise higher while baking if you simply push the cutter instead of twisting it. 

I credit both Heloise and grouchy ol' Chef Palmer for that simple tip. :thumbsup:

BTW, nice lookin' biscuits, Stan! :drool:   You and Jeremiah both make damn good biscuits. 8)
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Food and Cooking / Re: Tuning up the Dutch Oven Recipies
« Last post by madmax on October 16, 2018, 11:12:31 AM »
Those look great! 
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Food and Cooking / Re: Tuning up the Dutch Oven Recipies
« Last post by wsdstan on October 16, 2018, 10:58:35 AM »
I just finished my first try with the parchment.  We had sheets of 18" that covered the baking sheet end to end.  Just lucky on that. 

This recipe is simple,  2.5 cups of self rising flour (or add baking powder and salt like I did), 1 stick of frozen butter grated into flour, 1 cup of buttermilk.  Stir the mix 15 times.  It is sticky!  Roll out and fold four or five times.  Cut biscuits and put them touching on the baking sheet with parchment.  475 F for fifteen minutes.  Brush with butter as they are cooling. 

They came out pretty well, taste good to me. 

Next up we will use the dough in the DO.  Maybe in a week or so.





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Food and Cooking / Re: Tuning up the Dutch Oven Recipies
« Last post by madmax on October 16, 2018, 09:42:39 AM »
Stan I used the 12" parchment paper.  Next time I buy it I'm going to get 18" if I can find it.  My banana cobbler spilt over a little. 
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Food and Cooking / Re: Tuning up the Dutch Oven Recipies
« Last post by wsdstan on October 16, 2018, 09:03:27 AM »
I am going to try a recipe that was in Southern Living's website for buttermilk biscuits.  It uses parchment paper.  Never used it before.  I will do the first one in the oven as it is currently both windy and cold in these parts but if it works well I will try it in my DO when it warms up. 

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Food and Cooking / Re: Tuning up the Dutch Oven Recipies
« Last post by madmax on October 16, 2018, 04:37:07 AM »
I tried a new banana bread recipe yesterday.  It's more like a banana cobbler. 

Man.  Parchment paper is my friend.
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Food and Cooking / Re: Cooking Wild Boar
« Last post by Unknown on October 15, 2018, 07:19:18 PM »
I think you are right NW. Not that I have cooked any wild boar... not sure what that means except Russian. Maybe this stuff is feral. Regardless on the grill/ smoker how could you go wrong? What cuts are you going to cook first? That imo would determine what you do with the grill.
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General Discussion / Re: Flu Shot or Not?
« Last post by hayshaker on October 15, 2018, 06:56:38 PM »
last time i got the bug i layed in bed and sweatted it out.
lotta tea and jewish pennicillin (chicken soup with the smaltz.
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Food and Cooking / Re: Cooking Wild Boar
« Last post by NoseWarmer on October 15, 2018, 06:40:00 PM »
Thanks for the input guys, now I just have to wait for the meat to arrive...

I have been thinking slow in the smoker, maybe some Applewood...
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