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Thread: Maybe I shouldn't ask, but - brookie recipes?

  1. #21
    Join Date
    Jun 2006
    Location
    NE Gwinnett Co., GA
    Posts
    4,828

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    I probably shouldn't do this, as it likely not available in your area. I'm not much of a drinker but this is a fine adult beverage. The brewery is small owned by a couple who were good friends of my son while they were in college. Leslie, the brains behind the operation, has he MS degree in Chemical Engineering, her husband is a Electrical Engineer. BTW, the brewery is in Brett Favre's hometown.

    http://lazymagnolia.com/ourbeer.php
    It's easier to fool people than to convince them that they have been fooled. Mark Twain

  2. #22
    Join Date
    Dec 2003
    Location
    Las Cruces, NM
    Posts
    1,656

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    I'll have to suggest this to the pecan growers in the area. Thanks.

  3. #23
    Join Date
    Oct 2011
    Location
    Taylorville IL
    Posts
    128

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    Veering off topic... in a skillet warm butter (the salted kind) and maple sugar (or syrup) and add pecans. Cook until sticky and then flick just a little water on them with your fingers. It should boil off immediatly leaving a light crusty coating. Serve warm, or cold, or room temp.
    Own your failures and so too shall you own your victories.

  4. #24
    Join Date
    Dec 2003
    Location
    Las Cruces, NM
    Posts
    1,656

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    Yum, doesn't matter in the least if you hijack my fish thread off into a pecan thread. I just put my pecans in the oven after dipping them in melted butter, then salt them, but the crusty maple sounds amazing.

  5. #25
    Join Date
    Mar 2006
    Location
    Auckland, New Zealand
    Posts
    2,554

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    Hi,

    The 8-12 inchers are the best. Just clean them, roll in flour, and fry in a pan in butter. Sometimes trout have a "muddy" or "river water" taste to them, it's not due to dirty water, etc, but a protein from their diet of insects. If you know the trout from a particular body of water have this flavour, and you don't want it, gut them and put them in heavily salted water and in the fridge over night. Flour and fry in butter the next day for breakfast. Good with bacon, toast, eggs. Yummm!

    - Jeff
    Am fear a chailleas a chanain caillidh e a shaoghal. -

    He who loses his language loses his world.

  6. #26
    Join Date
    Dec 2003
    Location
    Las Cruces, NM
    Posts
    1,656

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    Thanks for the hint on how to get rid of the muddy taste - hope I don't need it.

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