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Author Topic: Recipes  (Read 870 times)

Online Ben Framed

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Recipes
« on: February 04, 2025, 08:46:38 am »
Looking at the other thread on this heading, it's evident that cooking is a very popular subject here at Beemaster. Perhaps some of you Chefs have favorite recipes that you would be willing to share?

Thanks.
Phillip
« Last Edit: February 04, 2025, 09:28:11 am by Ben Framed »

Online animal

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Re: Recipes
« Reply #1 on: February 04, 2025, 01:11:05 pm »
ok, I'll start with a simple one. You can take this as a joke or seriously, your choice.  :grin:

ICE
Stuff needed:
Upright freezer
Pan
a clear glass
funnel
2' length of aluminum tubing (thin walled) with rubber plug (or cap) to fit the "bottom" end
large pool noodles or pipe insulation to fit tubing.
zip ties as needed
duct tape as needed
whiskey

Ingredients:
distilled water

1. Pour distilled water in pan and bring to boil
2. Allow to cool so that it can be handled easily
3. affix pool noodle around pipe. For larger diameters, split pool noodles lengthwise and either duct tape or zip tie sections around pipe
4. pour water into capped tube and support upright in freezer. (zip ties suggested)
5. Allow to freeze
6. remove from freezer, remove pool noodles and rubber plug.
7. run water over pipe to allow ice to slide out of pipe
8. break or cut off upper part of ice rod and discard.
9. break or cut remaining crystal clear ice into size desired.
10. put a chunk in glass, pour a good whiskey over it and enjoy


note: sipping on whiskey while following the recipe causes it to be easier and to make more sense
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Online Ben Framed

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Re: Recipes
« Reply #2 on: February 04, 2025, 01:41:15 pm »
Thanks but actually I had recipes featuring solid food in mind. lol 😁
Got any good ones?

Online animal

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Re: Recipes
« Reply #3 on: February 04, 2025, 01:44:01 pm »
ice is solid  :cool:
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Offline iddee

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Re: Recipes
« Reply #4 on: February 04, 2025, 01:46:18 pm »
Venison jerky recipe

1 cup soy sauce
1 cup Worcestershire sauce
4 tablespoon catchup
4 tablespoon honey
1 teaspoon ground red pepper, or to taste
1 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoon salt

Marinate 24 hours in frig.
Dry at 135 to 145 F. until consistency desired is obtained. "Usually 12 to 24 hours in my dehydrator". Limber should be stored in frig. Totally dry will keep on shelf or in hunting coat pocket.
Turning each piece over and reversing the trays midway will give a more consistent drying.
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Online Terri Yaki

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Re: Recipes
« Reply #5 on: February 04, 2025, 01:50:03 pm »
Not really a recipe but more of a trick. I have learned to steam eggs for hard boiled eggs. Get the boil rolling with the steamer part heating up with the water. Put eggs in right out of the refrigerator and steam with a hard rolling boil for 18 minutes then dunk the eggs into ice water and cool. Recycle water and cool for 1/2 hour or more. Eggs peel as good as they're going to.

Online Ben Framed

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Re: Recipes
« Reply #6 on: February 06, 2025, 07:54:40 am »
Venison jerky recipe

1 cup soy sauce
1 cup Worcestershire sauce
4 tablespoon catchup
4 tablespoon honey
1 teaspoon ground red pepper, or to taste
1 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoon salt

Marinate 24 hours in frig.
Dry at 135 to 145 F. until consistency desired is obtained. "Usually 12 to 24 hours in my dehydrator". Limber should be stored in frig. Totally dry will keep on shelf or in hunting coat pocket.
Turning each piece over and reversing the trays midway will give a more consistent drying.

Sounds to be really good iddee! Thanks for posting. .

 

anything