jamesp
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Post by jamesp on Oct 14, 2015 7:55:46 GMT -5
Ed's beef tongue  |
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snuffy
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Member since May 2009
Posts: 4,319
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Post by snuffy on Oct 14, 2015 8:46:00 GMT -5
Ed's beef tongue Making me hungry.Haven't any beef tongue in years.What a treat,boiled,peeled,sliced,marinated in onions,spices,vinegar. Reminds me of the joke I'm sure most have heard.Man goes into a restaurant and asked what the special is.The waiter says tongue sandwich.The customer replies I'm not eating anything that comes out of a cows mouth!! Give me an egg sandwich!! snuffy |
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Intheswamp
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Member since September 2015
Posts: 1,910 
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Post by Intheswamp on Oct 14, 2015 9:00:31 GMT -5
But, you know, raw...that is kind nasty looking...it doesn't really do anything for me. snuffy's idea with onions, etc., though, sounds good!
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jamesp
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Member since October 2012
Posts: 36,611
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Post by jamesp on Oct 14, 2015 11:22:55 GMT -5
I've known people that would better themselves if their tongue was laying on a platter.
Maybe a rigid rod surgically implanted down the center.
Next time wife has surgery I must consider tipping the Doc...
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Post by Rockoonz on Oct 14, 2015 22:26:13 GMT -5
Nothing like a nice lengua taco...
A friend told me he didn't want to taste something that could taste him back.
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jamesp
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Post by jamesp on Oct 15, 2015 14:48:25 GMT -5
LOL. smart friend.
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Deleted
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Post by Deleted on Oct 15, 2015 18:25:04 GMT -5
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jamesp
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Post by jamesp on Oct 17, 2015 18:11:10 GMT -5
Baked okra tonight. Warm slightly in microwave and paint lightly with butter. Bake at 400F on each side for 15 minutes. Caramelizes the slim into a richly flavored sweet brown liquor. Yum Pat must try  |
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quartz
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breakin' rocks in the hot sun
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Post by quartz on Oct 17, 2015 23:01:30 GMT -5
I had baked okra tonight, per your cooking method, thanks for that. Good stuff.
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Post by Pat on Oct 18, 2015 0:21:07 GMT -5
Baked okra tonight. Warm slightly in microwave and paint lightly with butter. Bake at 400F on each side for 15 minutes. Caramelizes the slim into a richly flavored sweet brown liquor. Yum Pat must try No, thanks!!! |
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jamesp
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Member since October 2012
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Post by jamesp on Oct 18, 2015 2:31:03 GMT -5
I had baked okra tonight, per your cooking method, thanks for that. Good stuff. Better to use sliced okra. |
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Deleted
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Post by Deleted on Oct 18, 2015 11:13:42 GMT -5
Tacos de lengua last night with a Latin lady. Boy is she spicy! Lol
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39don
starting to spend too much on rocks
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Member since February 2012
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Post by 39don on Oct 19, 2015 0:27:28 GMT -5
We use Clemson Spineless Okra planting 2 rows, one for us and one for the deer. Snap pods 2 inches and under in length, slice up into 1/4 to 3/8 inch thick lengths. Soak in bowl with cold milk for 30 to 60 minutes, pour into a colander let drain 20 to 30 minutes. Mix up 1/2 cup of plain flower and 1/2 cup of corn meal with salt and pepper to taste. Stir in okra in mixing bowl. Heat up oil to cover one layer thick in large frying pan, add okra slowly after shaking off loose flower when oil is hot, remove okra when crust is medium to dark brown, don't stir when frying. Drain on paper towels and you may start eating as soon as it is cool. Eat with cream style silver queen corn, fresh sliced high acid tomatoes, garden fresh baby lima beans and center cut, bone in fried pork chops.
If any of the fried okra is left over place in zip locked plastic bag place in frig. Eat okra for breakfast like popcorn but cold yummy!! yummy!! yummy!!!!!!
Don
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Intheswamp
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Member since September 2015
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Post by Intheswamp on Oct 19, 2015 6:41:38 GMT -5
What time is supper gonna be ready?  |
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39don
starting to spend too much on rocks
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Member since February 2012
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Post by 39don on Oct 19, 2015 7:26:53 GMT -5
What time is supper gonna be ready? The okra plants have quit bearing, the corn, the tomato and the baby lima plants have long been gone so for garden fresh you will have to wait till next year. Sorry.........everything is frozen till then.... Don |
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Intheswamp
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Post by Intheswamp on Oct 19, 2015 8:05:05 GMT -5
Ok, well that gives me time to get there...<g>
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jamesp
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Member since October 2012
Posts: 36,611
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Post by jamesp on Oct 19, 2015 19:12:22 GMT -5
We use Clemson Spineless Okra planting 2 rows, one for us and one for the deer. Snap pods 2 inches and under in length, slice up into 1/4 to 3/8 inch thick lengths. Soak in bowl with cold milk for 30 to 60 minutes, pour into a colander let drain 20 to 30 minutes. Mix up 1/2 cup of plain flower and 1/2 cup of corn meal with salt and pepper to taste. Stir in okra in mixing bowl. Heat up oil to cover one layer thick in large frying pan, add okra slowly after shaking off loose flower when oil is hot, remove okra when crust is medium to dark brown, don't stir when frying. Drain on paper towels and you may start eating as soon as it is cool. Eat with cream style silver queen corn, fresh sliced high acid tomatoes, garden fresh baby lima beans and center cut, bone in fried pork chops. If any of the fried okra is left over place in zip locked plastic bag place in frig. Eat okra for breakfast like popcorn but cold yummy!! yummy!! yummy!!!!!! Don MIL does similar recipe Don. Never any leftover okra, not at Christmas, not at Thanksgiving, and not at the family reunion. Those young ones are the way. |
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Intheswamp
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Post by Intheswamp on Oct 19, 2015 21:08:44 GMT -5
Someone brought a bowl of fried okree to church yesterday for a dinner we had. It was a nice sized bowl...by time I got there I managed to scrape up about a half dozen slices out of the bowl, which emptied it...I avoided making eye contact with the ladies behind me in the line.<chuckle>
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Fossilman
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Post by Fossilman on Oct 20, 2015 7:46:18 GMT -5
Not being from the south,I have never tried "Okra" yet......We see it once in a while in the grocery stores here,but not much..
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jamesp
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Member since October 2012
Posts: 36,611
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Post by jamesp on Oct 21, 2015 6:48:31 GMT -5
Not being from the south,I have never tried "Okra" yet......We see it once in a while in the grocery stores here,but not much.. Do it Michael. I command you, you got okra blood. |
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Nov 15, 2024 17:44:51 GMT -5
Nov 15, 2024 17:44:51 GMT -5
