barney's Cheap Eatin' Thread

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.

  1. Ataulbe1

    Ataulbe1 12 pointer

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    Beat the rain Friday and got a chance to try out the new stimulus grill. Also the meat thermometer I got for christmas. The kids enjoyed it almost as much as I did. 20200417_18f2330_copy_2016x980.jpg
     
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  2. Lady Hunter

    Lady Hunter 12 pointer

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    Care to share your salmon patty recipe? I've been trying to find a good one!
     
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  3. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    1 can of salmon
    1 egg
    About 10 crackers crumbled up
    Half of onion diced up thin
    Salt , pepper 1/2 teaspoon flour for binding
    Patty out thin roll in cornmeal
    Fry up in skillet
    Buns, lettuce, tomato, with a little mayo sandwich or eat with fried taters soupbeans
    You can do the same thing with tuna use 4 cans of tuna in water 2 eggs and whole sleeve of crackers crumbled up
     
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  4. bondhu

    bondhu 12 pointer

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    Battle Run
    2 cans of red salmon
    2 beaten eggs
    Zestas crushed to a still wet texture 3/4 to a cup
    2 tablespoons of mayo
    2 tablespoons or Dijon mustard
    1-2 tablespoons of Obay
    1 tablespoon of garlic powder
    1/2 onion chopped fine
    Chopped parsley 1/4 cup
     
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  5. I like salmon patties but growing up that was fancy rich folks’ food lol. I prefer mackerel.
     
  6. barney

    barney 12 pointer

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    I grew up with pink salmon patties. According to those who knew, mackerel was a no no. When I got married I bought a can to try and we loved it. we haven't had a can of salmon in years.
     
  7. I wasn’t serious we always ate pink salmon because my dad ate so much mackerel growing up he wouldn’t allow it in the house. Said there were times they ate it 3 meals a day. He didn’t care for eggs for same. With that said I agree with you and eat mostly chub mackerel.
     
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  8. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Yes. Big difference between mackerel and salmon
     
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  9. barney

    barney 12 pointer

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    It sure is. Best one I've tried.
     
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  10. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    If you like salmon and mackerel. Try tuna
     
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  11. barney

    barney 12 pointer

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    Last Thursday morning before work I made up a couple of batches of pizza dough. I had a clump of oyster mushrooms growing fast, and I wanted some well fermented dough for the pizzas I planned to make using them as a topping. We love old dough for pizzas. Fermentation kicks pizza crust up several notches in flavor, and also takes some of the work out of it by slowly developing the gluten on its own.

    The dough ball just out of the mixer.
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    Divided into 4 crusts. They go into oiled quart bags, and into the fridge for a few days.
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    Early this morning, I grabbed a half gallon of last summer's Roma maters from the cellar, a few cloves of garlic, and picked some fresh oregano from the patch.
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    I put the 3 ingredients on simmer to just reduce by a little. The Roma's are pretty thick by themselves.
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    Ingredients assembled and ready.
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    A dough ball stretched and floating in about a quarter of an inch of Evoo in a 12 inch skillet.
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    Sauced and allowed to proof for 30 minutes or so.
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    A good grating of Asiago cheese on top of the sauce to begin, then a coating of mozzarella.
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    The meats on top of the cheese's.
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    A good coating of mozzarella, then the veggies.
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    18 minutes on bottom rack of a 475° oven.
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    Last edited: Apr 20, 2020
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  12. jblack1

    jblack1 10 pointer

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    Barney you had me completely until the olives.
     
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  13. barney

    barney 12 pointer

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    I love the things!
     
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  14. Dark Cloud

    Dark Cloud 12 pointer

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    I’m not big on olives either but it sure looks tasty
     
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