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This is a discussion on GearHead Kitchen Forum within the Almost Anything Goes forums, part of the Off - Topic / Discussion forums category; Originally Posted by 35th-ANV-SS Can't see your username from the Android App. I'm sure I did. I have you in ...

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    Quote Originally Posted by 35th-ANV-SS View Post
    Can't see your username from the Android App. I'm sure I did. I have you in my phone as asshole though
    You're the 'app guy' in my contacts list
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    time for a bump on this thread and after yesterday I need to vent so this is the perfect place for it.

    Before my grandma died I had her teach me her chicken and dumplins recipe. She made awesome drop dumplings. Ended up being pretty simple really. I combined grandma's way with mom's way to make a pretty damn good batch of dumpings. I've been making them for probably 20 years. The last few times I've made them though they haven't been real good. It's like I lost my touch. I blamed the pan I used for a while....everything would stick to the bottom of it and burn. I think I've figured out finally what's going on. At the request of my wife and kids I started putting more dumpings in it and I think it's just overloading the pan.

    Either way....yesterday's batch was a nightmare. Cooked the damn things forever and stirred them trying to keep them from sticking to the pan but all that managed to do was break apart a lot of the dropped dumplings and thicken up the water. After cooking them for 4 hours and trying to rescue them I finally gave up and dumped the whole damn pan out in the woods and we had pb&j sandwiches for dinner. Is that screwed up or what? 4 hours of cooking, 17 dirty pans from trying to move them to separate pans, and ended up eating pb&j. I guess when you cook you're gonna have days like that but I would've never thought it would've happened to me with dumplings. That's always been one of my specialties. I swore off of them after yesterday. I won't be cooking them again for a long ass time.

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    Quote Originally Posted by 0rion View Post
    time for a bump on this thread and after yesterday I need to vent so this is the perfect place for it.

    Before my grandma died I had her teach me her chicken and dumplins recipe. She made awesome drop dumplings. Ended up being pretty simple really. I combined grandma's way with mom's way to make a pretty damn good batch of dumpings. I've been making them for probably 20 years. The last few times I've made them though they haven't been real good. It's like I lost my touch. I blamed the pan I used for a while....everything would stick to the bottom of it and burn. I think I've figured out finally what's going on. At the request of my wife and kids I started putting more dumpings in it and I think it's just overloading the pan.

    Either way....yesterday's batch was a nightmare. Cooked the damn things forever and stirred them trying to keep them from sticking to the pan but all that managed to do was break apart a lot of the dropped dumplings and thicken up the water. After cooking them for 4 hours and trying to rescue them I finally gave up and dumped the whole damn pan out in the woods and we had pb&j sandwiches for dinner. Is that screwed up or what? 4 hours of cooking, 17 dirty pans from trying to move them to separate pans, and ended up eating pb&j. I guess when you cook you're gonna have days like that but I would've never thought it would've happened to me with dumplings. That's always been one of my specialties. I swore off of them after yesterday. I won't be cooking them again for a long ass time.
    I think I found your problem.........


    By the way, reading the rest of your post and using dumpings instead of dumplings made it much more entertaining. Especially the part where you said you kept stirring them and they kept sticking to the pan and changed the water a different color.
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    Quote Originally Posted by theorangeguy View Post
    I think I found your problem.........


    By the way, reading the rest of your post and using dumpings instead of dumplings made it much more entertaining. Especially the part where you said you kept stirring them and they kept sticking to the pan and changed the water a different color.
    middle school humor at it's best.......although being in Tenn. I'm guessing you're probably still in middle school. What's long and hard on a Tenn. man? 5th grade.
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    Quote Originally Posted by 0rion View Post
    middle school humor at it's best.......although being in Tenn. I'm guessing you're probably still in middle school. What's long and hard on a Tenn. man? 5th grade.
    I was not educated in Tennessee...how many times do we have to go over this? I'm not from Tennessee...I live in one of the fastest growing areas of the country for a reason, but I'm not from here lol

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    I blame Jim. He's got everyone nitpicking on typos these days


    I haven't made dumplings in a very long time. Funny you brought it up though because I was thinking of making them when I made some stew last week, but decided not to and just threw some Pillsbury biscuits in the oven instead.

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    Marinated a Boston Butt for 24hrs in St. Pauli Girl Dark then toss on Pork and Applewood Dry rub, and smoked it for 2 hrs yesterday then finished it in the oven on 275* for the next 6 hrs. It fell apart like butter.

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    Has anyone here made home made sausage? I got about 3 small hams and quite a few pork chunks that I'm wanting to convert into breakfast sausage. Just looking for some ideas in flavor besides getting a season mix from Bass Pro shop.

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    I tried several times using deer meat mixed with pork and it never comes out very good. I bought a seasoning pack last time at gander mountain and flavor wise it wasn't too bad. I've tried mixing my own but the flavor pack tasted better than any I've mixed.

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    I've found that deer and beef mix better than deer and pork.

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    This looks awesome
    83 Thunderturd even bigger turd probably LQ4 4L80 swap at some point
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    wow.....those guys come up with some great shit. I've been doing their bologna for a few years now and people tear that shit up. I may be adding this one at some point. I would want to come up with things that would stuff a little easier. It would be a pain in the ass at camp to grill onions, peppers, and mushrooms. I could do them all in aluminum pans I guess. I was thinking about stuffing them with andouille sausage, onions, and pepperjack. Those would be pretty good I bet. I would also want to finish them on the fire to brown up that bacon on the outside. Those look a little suspect.

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    Yeah, that is why I liked the idea of putting one of those suckers in the middle of a pile of mashed potatoes. That looked good. Not so much a simple camping type meal, but a good meal idea for sure.

    I also thought they could have been cooked a bit longer and maybe at a bit higher temp over the 350 I think he said. Bacon needs crisping and I don't like hamburger rare...

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    Tim you may or may not have tried this...I thawed out what was marked as a Ham but turned out to be a pork shoulder on Friday. After we brine it, in salt water with brown sugar, cloves and cinnamon for 2 days we cooked it up. Well while it was cooling down we tried a sample and it seem the brine didn't take effect. Still had a game taste. So my wife comes up with making it into a Goulash Stew. I cubed up the meat and she got everything else ready.

    Talk about knocking it out of the park....
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