Good Eats

 

1. Sounds very good

   Posted by Nicole       09/25/2009  at  09:34 PM  



2. No bacon !!!!!!!!
   How can you go without natures perfect food.

   Posted by kingaljr       09/26/2009  at  09:46 AM  



3. t takes about an hour to make, and it’s worth it.

   Only if you are a pork lover - while I love thinly sliced ham for sandwiches and of course bacon is a given - other pork - is just hard for me to do. For the family I try.

   I guess I can get some bourbon - do they sell it in those airplane size bottles? As a sober alcoholic - I try my hardest to not keep alcohol around much. Although taking the Gourmet Cooking course - I had it all - passed it onto my m-i-l (as the MI sisters (of my hubby) and their hubbies are drinkers). Now I ended up getting a non-alcoholic red wine and a peach white - One can not make a great Sabayon without it! And of course a good beer (Guinness Stout is great)for beer battered fish & onion rings is also a must have.

   I just might do it - I am really tired of simple Shake N Bake chops - but since I can barely eat pork (no it’s not a muslim thing, my mother thought pork needed to be cooked until black and then burned to a crisp, it was awful). Other than the mushrooms - the guys might like it - certainly the change will be welcomed.

   BTW, if you are looking for a great change of pace - Camel - it is wonderful - so juicy and tender. Makes a grill happy!

   Posted by wardmama4       09/26/2009  at  10:01 AM  



4. Hey I’m back again - just printed it out - hubby saw the pictures with the recipe - says go for it. Damn, that means pork again. Might have to get some buffalo or venison to balance out the mix.

   None of them here had the courage to do more than a bite of the camel - however my son-in-law & I enjoyed lots. He even drove the family in from IN to chow down.

   Posted by wardmama4       09/26/2009  at  10:08 AM  



5. This sauce recipe will work on chicken or steak too.

   Wardmomma, you can buy bourbon essence here for $4.50. The little bottle will turn a whole fifth of vodka into “bourbon”, so you’d only need half a teaspoonful for a recipe like this one.

   Posted by Drew458       09/26/2009  at  11:04 AM  



6. I actually have a problem with using vermouth.

   Any fine dry white wine that you’re willing to drink does quite well. Vermouth is just a sub-standard wine that has been flavored with herbs and spices in the hopes that someone will buy such swill.

   Sad, the ploy obviously works…

   Posted by Christopher       09/27/2009  at  03:12 PM  

Commenting is not available in this weblog entry.