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Poboy Cookbook
- Thread starter Poboy kartman
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Poboy kartman
Senior Moments Member
Keep reading... this thread took a turn to disgusting!
No kidding!!!!! Now there's a Californian on it!
Denny
Canned Monster
Did you check for poop in between the pigs toes first? 
Denny
Denny
crazykart
Crazy member
Taco chili salad:
Make chili
Add taco seasoning.
Make salad
Mix
Yum
Make chili
Add taco seasoning.
Make salad
Mix
Yum
chancer
ɔ ɥ ɐ u ɔ ǝ ɹ
Open can of chili
add taco seasoning
microwave
open bag of salad
dump in chili
shake bag
enjoy
add taco seasoning
microwave
open bag of salad
dump in chili
shake bag
enjoy
Denny
Canned Monster
Now that's my kinda cooking!
I can open the heck out of a can of Spagetti O's with meatballs!Denny
Lefturns75
New member
Ohh……now I see. This is where Chancer said this thread took a turn to Disgusting! Spagagy O's and mystery balls. I just don't have the courage.
Poboy kartman
Senior Moments Member
Thought I'd try something a little different tonight:
I took a can of smoked scallops and herring fillets, and about the same amount of imitation crab and diced them all up very fine.
Then I diced up a couple of tablespoons of onion and celery , and 1/2 a mild jalapeno. I diced up about a teaspoon of fresh parsley.Then I crushed 3/4 of a sleeve of Ritz crackers. ( Just kept them in the sleeve and beat 'em with a knife handle.) (I put all this in a bowl as I went along)....
I then put a heavy tablespoon of butter, a slight 1/4 tsp garlic powder, and about 1/2 tbs lemon juice in a coffee cup and melted it in the microwave.
Added that to the mix , then stirred it all up....then added about a half teaspoon of sea salt....some fresh cracked black pepper, and a full teaspoon of malt vinegar.Added one beaten jumbo egg and mixed well...
Spooned this mixture in 5 second hand (frozen after I used them last) ....blue crab shells..and topped with some of the crushed cracker crumbs and a light sprinkling of smoked paprika ... (and put in the toaster oven at 350°f for about 25 minutes.)
This was surprisingly good, however, to do it all over again, I would ditch the herring, and double the crab. But, still, very tasty...just a bit overpowered by the canned fish.
I took a can of smoked scallops and herring fillets, and about the same amount of imitation crab and diced them all up very fine.
Then I diced up a couple of tablespoons of onion and celery , and 1/2 a mild jalapeno. I diced up about a teaspoon of fresh parsley.Then I crushed 3/4 of a sleeve of Ritz crackers. ( Just kept them in the sleeve and beat 'em with a knife handle.) (I put all this in a bowl as I went along)....
I then put a heavy tablespoon of butter, a slight 1/4 tsp garlic powder, and about 1/2 tbs lemon juice in a coffee cup and melted it in the microwave.
Added that to the mix , then stirred it all up....then added about a half teaspoon of sea salt....some fresh cracked black pepper, and a full teaspoon of malt vinegar.Added one beaten jumbo egg and mixed well...
Spooned this mixture in 5 second hand (frozen after I used them last) ....blue crab shells..and topped with some of the crushed cracker crumbs and a light sprinkling of smoked paprika ... (and put in the toaster oven at 350°f for about 25 minutes.)
This was surprisingly good, however, to do it all over again, I would ditch the herring, and double the crab. But, still, very tasty...just a bit overpowered by the canned fish.
Poboy kartman
Senior Moments Member
Alex....I'm reaching out to you....there's no way I can repay you for the sauerbraten recipe....and that was absolutely one of the best things I've ever eaten....
And I hate to impose on you....but...I've lost it...can you post here?
And I hate to impose on you....but...I've lost it...can you post here?
chancer
ɔ ɥ ɐ u ɔ ǝ ɹ
Poboy kartman
Senior Moments Member
Is this a joke about "German Sausage" that would be the Wurst!
Yeah...no...that stuff was for REAL! (There are a few things in this life....that either you are LUCKY enough to fall into..are are LUCKY enough to even find! )
THIS IS ONE OF THOSE THINGS! I can go on Google and find these 3 day recipes ....
I can go to a German restaurant a frigging Albanian is driving into the ground and get pot roast with some kind of BS sauce on it....
Ya know..if you ever had REAL sauerbraten..(and I'm hoping Alex posts here) ...so a bunch of folks can enjoy, you'll get the difference.
You can't make good wine in a day...nor true sauerbraten....it's a bit like sauerkraut...you can't just throw vinegar on it and cook it!
..
Poboy kartman
Senior Moments Member
Ok...so...making cactus tacos.
First off: we need to explore the cactus.
We're talking prickly pear here. Now...I have thornless growing...(which is a bit of a misnomer..) they don't develop those long spiky thorns that can ruin your day when they get big....
However, you want young, baby leaves to eat....and they have teeny, tiny thorns that you cant see...but will aggravate you for a couple of days if you don't use gloves.
Anyway...pretty simple....young cactus leaves (scraped and thinly sliced) sauteed in oil untill they change color....add chopped onion and sautee untill clear.....
Then tomatoes (any kind...from paste to fresh....it only changes the simmer time)...then garlic salt, chili powder and ground cumin....add a can of refried beans and some taco meat....A half slice of American cheese on a flour tortilla.....a spoonful....and fold it over....good to go....
First off: we need to explore the cactus.
We're talking prickly pear here. Now...I have thornless growing...(which is a bit of a misnomer..) they don't develop those long spiky thorns that can ruin your day when they get big....
However, you want young, baby leaves to eat....and they have teeny, tiny thorns that you cant see...but will aggravate you for a couple of days if you don't use gloves.
Anyway...pretty simple....young cactus leaves (scraped and thinly sliced) sauteed in oil untill they change color....add chopped onion and sautee untill clear.....
Then tomatoes (any kind...from paste to fresh....it only changes the simmer time)...then garlic salt, chili powder and ground cumin....add a can of refried beans and some taco meat....A half slice of American cheese on a flour tortilla.....a spoonful....and fold it over....good to go....
Poboy kartman
Senior Moments Member
Ummm...just eating some seafood pasta....post #1. IIRC...this stuff would actually be pretty awesome WITHOUT. seafood!
You CANNOT....however, substitute quality Parmesan, fresh parsley, and fresh ground black pepper.
You CANNOT....however, substitute quality Parmesan, fresh parsley, and fresh ground black pepper.
Jfive
New member
I like to share recipes too!
Bahn Mi Vietnamese meatball sandwich! Yum!
Meatballs:
1.25 lbs ground pork
1/2 cup ground Frenchs French fried onions
1/3 white onion
4 to 5 garlic cloves
1 tbls fish sauce
1/2 tsp salt
1/2 tsp pepper
In a food processor mince onion, garlic, Frenchs fried onion then add to pork and mix with salt and pepper and fish sauce. Bake or pan cook till done.
Pickled carrots radish and jalapeños
Half a carrot and equal amount of daikon radish cut into toothpick size pieces. Brine in a mixture of 1/3 cup rice vinegar 2/3 water 1 tablespoon sugar. Add at the top one jalapeño sliced. Brine for at least 4 hrs in a fridge.
Need a roll like a French bread 6 to 8" sub roll. Cut and spread both sides with mayo to lightly coat. Put hot meatballs into the cut. Put the pickled carrots radish and jalapeños on top. Then fresh cilantro and finish with a light drizzle of sriracha mayo.
Bahn Mi Vietnamese meatball sandwich! Yum!
Meatballs:
1.25 lbs ground pork
1/2 cup ground Frenchs French fried onions
1/3 white onion
4 to 5 garlic cloves
1 tbls fish sauce
1/2 tsp salt
1/2 tsp pepper
In a food processor mince onion, garlic, Frenchs fried onion then add to pork and mix with salt and pepper and fish sauce. Bake or pan cook till done.
Pickled carrots radish and jalapeños
Half a carrot and equal amount of daikon radish cut into toothpick size pieces. Brine in a mixture of 1/3 cup rice vinegar 2/3 water 1 tablespoon sugar. Add at the top one jalapeño sliced. Brine for at least 4 hrs in a fridge.
Need a roll like a French bread 6 to 8" sub roll. Cut and spread both sides with mayo to lightly coat. Put hot meatballs into the cut. Put the pickled carrots radish and jalapeños on top. Then fresh cilantro and finish with a light drizzle of sriracha mayo.
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IMG_20151121_164844.jpg
That looks good 
Poboy kartman
Senior Moments Member
I just caught another episode of Chef John Folse's show 'Hooks, Lies, and Alibies', where he had a guest on talking about Louisiana caviar.
He had kinda pioneered this: using bowfin roe, and is actually supplying many restaurants with it, and it supposed to be of very high quality. Now...we call them grinnel...but they aren't available in my neck of the woods...you have to go to far east Texas to catch one.....but, they also mentioned catfish caviar....THAT I do have access to....
Of course...it's all academic right now...because the roe is only available in the spring...but something I want to try...
What IS in season is garfish and he had a couple of recipes for gar meat...(which I've had before...(but only the boulets....not the brined and smoked.)
Sooo...keeping with the trash fish theme...I wonder about carp roe? The meat is so similar to salmon in taste...it really makes me wonder about the roe.
He had kinda pioneered this: using bowfin roe, and is actually supplying many restaurants with it, and it supposed to be of very high quality. Now...we call them grinnel...but they aren't available in my neck of the woods...you have to go to far east Texas to catch one.....but, they also mentioned catfish caviar....THAT I do have access to....
Of course...it's all academic right now...because the roe is only available in the spring...but something I want to try...
What IS in season is garfish and he had a couple of recipes for gar meat...(which I've had before...(but only the boulets....not the brined and smoked.)
Sooo...keeping with the trash fish theme...I wonder about carp roe? The meat is so similar to salmon in taste...it really makes me wonder about the roe.
ezcome-ezgo
G'me sumthin to write on
Farm raised carp, maybe I'd try it. What do you think of Tilapia?
Jfive
New member
Maybe tilapia. I like the little orange ones at sushi places. Not a fan of black fancy Russian **** that's tastes like a fish smells. We have cold water lake whitefish where I'm from with small orange eggs that people say are really good. But I never tried em. Now I wanna go fishing. Salmon sturgeon or walleye?
Poboy kartman
Senior Moments Member
Now for something a little different:
Here's a fun little thing to do; take a Slim Jim...and slice little pieces off. Use a #12 snelled or long shank hook...(I prefer long shank when fishing for sunfish...even then...you'll need a pair of hemostats handy and extra hooks.)
Now...this is great for the kids...a small split shot about an inch above the hook...a small bobber...just the small plastic red and white are fine. Set the bait about 16" away from the bobber...and pretty much throw it out there anywhere....if it sits to the count of 20 put it somewhere else. Before long , that bobber will be going down before you can say one thousand and...
So...after you get a mess of bluegills and other sunfish..cut the heads off, angling the knife from the top of the head towards the belly. Then cut the top and bottom fins off. Then take a pair of pliers...and working from the head back....strip off the skin. Clean out any guts...(if any) from the body cavity and rinse.
Then...to anywhere from a quart to a gallon of water add a 1/2 cup of salt....put on a stovetop and as it warms up ...stir...add salt until it no longer dissolves as it comes to a boil...add about 1/4 as much sugar as salt and a bay leaf or two , a teaspoon of fresh cracked pepper, a tablespoon of Worcestershire sauce and maybe liquid smoke or smoked paprika...(not necessary.)
Allow to cool...add the fish and refrigerate overnight...(or a day or two!)
Take the fish out...and pat dry and let air out for 30min. Smoke at very low temp for about 3-4 hours...you do want these cooked...but the outside should be dark brown and very dry....
Peel off the bones...and enjoy!
BTW: A chunk of shrimp is also an ultimate sunfish bait...always seems to catch the big ones.
Here's a fun little thing to do; take a Slim Jim...and slice little pieces off. Use a #12 snelled or long shank hook...(I prefer long shank when fishing for sunfish...even then...you'll need a pair of hemostats handy and extra hooks.)
Now...this is great for the kids...a small split shot about an inch above the hook...a small bobber...just the small plastic red and white are fine. Set the bait about 16" away from the bobber...and pretty much throw it out there anywhere....if it sits to the count of 20 put it somewhere else. Before long , that bobber will be going down before you can say one thousand and...
So...after you get a mess of bluegills and other sunfish..cut the heads off, angling the knife from the top of the head towards the belly. Then cut the top and bottom fins off. Then take a pair of pliers...and working from the head back....strip off the skin. Clean out any guts...(if any) from the body cavity and rinse.
Then...to anywhere from a quart to a gallon of water add a 1/2 cup of salt....put on a stovetop and as it warms up ...stir...add salt until it no longer dissolves as it comes to a boil...add about 1/4 as much sugar as salt and a bay leaf or two , a teaspoon of fresh cracked pepper, a tablespoon of Worcestershire sauce and maybe liquid smoke or smoked paprika...(not necessary.)
Allow to cool...add the fish and refrigerate overnight...(or a day or two!)
Take the fish out...and pat dry and let air out for 30min. Smoke at very low temp for about 3-4 hours...you do want these cooked...but the outside should be dark brown and very dry....
Peel off the bones...and enjoy!
BTW: A chunk of shrimp is also an ultimate sunfish bait...always seems to catch the big ones.
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