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Old 09-23-2004, 10:43 PM
Dan Leggett's Avatar
Dan Leggett Dan Leggett is offline
Join Date: Jan 2002
Location: Reagan Boulevard Southwest Mississippi
State: Mississippi
Professional Status: Certified General Appraiser
Posts: 1,352

On more than one occassion I've noticed Patti and some of the other regulars have posted out of this world recipes. I've got a few originals that I break out for my 'upper crust' friends. I think I've seen Mike and some of the other guys post lip smacking fish recipes.

Would there be any interest is creating an Appraiser's Forum Cookbook? Assemble it in PDF, pay at the door and download. Wayne could pocket the proceeds or donate to a reputable charity.
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Old 09-23-2004, 10:57 PM
Terrel L. Shields's Avatar
Terrel L. Shields Terrel L. Shields is offline
Join Date: May 2002
Location: Springtown, AmeRica
State: Arkansas
Professional Status: Certified General Appraiser
Posts: 40,692

Carp Barbeque

Take one carp about 3 #, skin and debone, gut and clean insides. You can leave the head on.
Rub parsley flakes inside, then lemon pepper and salt lightly for a dry rub. Use your favorite BBQ sauce to slather on both sides of the carp and inside. Use a 1" hickory or ash board to lay the carp on. cover the board with melted butter or olive oil to prevent sticking. cover both board and carp with aluminum foil. Place board and carp in oven for 45 min. at 375 degrees.
When done, remove carp and throw away. Saw board into 1" squares and serve with butter and cooked turnips.

My daddy always said turnips were better than nothing and he had tried both during the depression.
"Bigamy is having one wife too many. Monogamy is much the same." Oscar Wilde
Old 09-23-2004, 11:08 PM
Anthem's Avatar
Anthem Anthem is offline
Join Date: Mar 2004
Location: Race City, NC
State: North Carolina
Professional Status: Certified Residential Appraiser
Posts: 1,215

Anyone want my no carb cinnamon twisties recipe?

It's made with pork rinds.....still want it?
I'd rather be flying
Old 09-24-2004, 12:28 AM
Patti Jury's Avatar
Patti Jury Patti Jury is offline
Join Date: Mar 2002
State: Colorado
Professional Status: Licensed Appraiser
Posts: 2,971

That is a great idea...

I love it...

Heck..regarding my pork recipe...I got a whole freezer full of it...and I

Have to come up with new things to do with pork chops, pork roasts, ham...etc..

That pork recipe is pretty darn good though...Makes a great addition to Thanksgiving!

Can't beat the Turkey though...

The sad part is I love to cook..but really only do it for family occassions...

Branding, camping, day after X-mas breakfast...

Cooking is fun!
Old 09-24-2004, 07:07 AM
Pamela Crowley (Florida)'s Avatar
Pamela Crowley (Florida) Pamela Crowley (Florida) is offline
Join Date: Jan 2002
Location: Wherever We Are Parked
State: Florida
Professional Status: Retired Appraiser
Posts: 25,254

Great marinade for meats, especially wild game:

Olive oil
Soy Sauce

Put the meat and marinade into a zip lock bag - up to 24 hrs in advance for stronger wild game meats. It tenderizes and the flavor is wonderful. Don't over do it with the soy sauce or it will be salty.
All that is necessary for the triumph of evil is that good men/women do nothing.
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Old 09-24-2004, 08:20 AM
Joker's Avatar
Joker Joker is offline
Join Date: May 2002
Location: Hicksville, Appalachia
State: Ohio
Professional Status: Certified General Appraiser
Posts: 6,070

Sweet wine makes a good marinade base, too. I always use beer on the burgers.
I don't need no stinkin' signature line.
Old 09-24-2004, 08:46 AM
Paul Ness MAI's Avatar
Paul Ness MAI Paul Ness MAI is offline
Join Date: Jan 2002
State: Pennsylvania
Professional Status: Certified General Appraiser
Posts: 796

Great idea. I won my township's salsa taste-off two years running. Also have killer pork rub, mop and bbq sauce recipes and the infamous "Chili de Pablo". We need a better system of posting recipes other than in a long thread, or maybe a separate forum making each post a single recipe??
Old 09-24-2004, 09:51 AM
Otis Key's Avatar
Otis Key Otis Key is offline
Join Date: May 2004
Location: Mile High
State: New Mexico
Professional Status: Certified Residential Appraiser
Posts: 15,970

I'm in agreement with Paul - Since Dan brought it and has nothing better to do maybe he should be the one to accept all these from us and compile it and go from there. :rofl: :rofl:

Hot Sauce for 24 hours on any chicken or a tuff steak makes a great marinade - the flavor goes all the way through it.
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