Ok I'm back from playing at JRTC...I'm here to tell you Ft Polk ****s. I've got some free time coming and will be busting *** to get this thing wrapped up soon with help from Zman, Tman and other Food crew flunkies. Still have ****loads of recipes sort and edit not to mention my own things I have to add. I'll take recipes through the end of this week email to the addy on my signature line. please leave your hamb name to get credit. It's for the community so I like for everyone to know blame.....I mean thank for such great recipes.
Zeke, Is vegetarian O.K to submit ? Did a veggie chili today that wowed the troops ! Let me know what you think ? 41 Dave
Ft Polk does indeed ****. One of the saddest looking places I've ever been. I used to brew beer in college - haven't done it for ages. Some were pretty good even! Don't have any recipes to contribute necessarily, but looking forward to tasting some!
Veggie... sure I don't mind that lots of good veggie recipes out there. Beer? sure why not. couldn't hurt. I don't plan on doing any brewing until I get back from Iraq. It'd be nice to have something to start with.
What about those cook-something-right-on-your-engine-block-while-you- drive recipes. Anybody got some? I remember seeing a book on this a few years ago. ____Trout
make sure that HAMB crack dip gets in there, I will buy the cookbook just for that recipe alone .....
It is a very good scotch ale but takes a very long time to age properly. 3 mos to be exact and thats in the keg. Keep in mind all my recipies are formulated for 5 gal. batches. but here we go. 13 lbs. 2 row 1 lb peated malt .5 lb chocolate malt 1 oz. yakima gold hops (bittering) 60 min. 1 oz. cascade (flavoring) 15 min 1029 london ale wyeast single infusion mash for 90 min @ 153 degrees, sparge with 170 degree water for 45 min. cool and add yeast. ferment for 1 week @ 60 degrees and transfer to keg. put keg @ 5 lbs pressure age for 3 mos and enjoy in moderation, well not what I call moderation but you get the point. its about 7 percent alc. by volume.
Polk, during summer....that is ****y, thats worse than NTC any time. But id gladly take them back to back instead of ever heading back to that huge beach called the middle east.
the Gringos idea of Chile Verde" 5 pounds pork (i like mine fatty) 3 cloves garlic (or to taste) 4 lemons 1 jar Mrs. Renfros Jabanero Tomatillo Salsa Salt (Mortons Rock Salt) and Pepper (to meet the requirements of the palate) Perheat oven to 275 (farienhiet not celcius numbnuts) Take Pork and cut off all the fat and set fat aside. set meat in other asided pile. Take other asided pile o' pork and proceed to cube it (apprx 1.34682" cubes) note that is an appoximate size. place approximately sliced and cubed pieces of dead pig in a deepish pan (the selection of carved hog should be below the top of the pan, mostly) Commence to liberally (like a good Hilary supporter) salt and pepper that honkin m*** of dead animal. now proceed on and juice the aforementioned lemons and dice up that damn garlic. Slide that damned garlic in the collective liquid m*** of lemon juice. Now douse all of that garliced lemony juice all over the mutilated (and appropriately salted and peppery) pig remains. Place all of the surgically removed and properly asided fat by products on top of the the lemoned, salted, peppered, and garliced meat m*** cover the mess with alumium foil and place in the preheated oven for 3 hours. (for the inept ones, set the alarm for 3 hours from the time you placed the whole kit and cabodle in the preheated elevated hot hole.) After 180 minutes (1080 seconds) a wee near 3 hours but not quite 3.000000000001 hours, though depending on your taste for meat...) At this point you are allowed to remove the globs of fatm or leave for later. Thus and apply the majority of 1 jar of Mrs. Renfros all over what ever is inside the pan, but not outside the pan. Replace the alumium foil, as not to be wasteful and cause additional kitchen detritus. Replace it all back in the oven and cook at the same temperature for 1 additional hour (60 minutes this will allow for enough time to wash the dishes you did not do the 1st time) Remove all from the oven (and turn the oven off). Place on a counter and allow to cool for a bit, or place meaty goodness in a tortilla, add something to garnish (I like oxaoca queso) or avocados: proceed to consume. atleast I think that was the recipie...but not a quick reply. maybe a splash of tequila?
no hamb/flame recipes i hope me thinks they are well done and used frequentlyso as to be common knowledge
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