Post your kickass recipes here!

[B_Metal]

Also you don't want to have to much of the wet portion of your batter, to much and it will not want to stick. It's a delicate balance. Not saying that's what your issue was but it's something to watch. And Vin nailed the heat portion. Maybe don't beat your meat so hard. Lulz

[BillyG]

Maybe don't beat your meat so hard. Lulz

Stop talking crazy.

[B_Metal]

Troof, I had to go for the lulz.

[Lola]

Blueberry Pancake Syrup
yields 2 pints

4 cups blueberries,stemmed,rinsed & drained
3 cups water
2 strips lemon peel
3 cups sugar
lemon juice to taste

Pour the blueberries into a saucepan and crush them with a potato masher or wooden spoon until most of the skins are broken.

Add one cup of water and strips of lemon peel and bring to a simmer. Turnheat down to low and cook the berries for 5 minutes at just under a simmer.

Pour the hot blueberries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through. Twist the cloth to extract all of the juice;there should be about two cups. Discard the pulp.

Combine the remaining two cups of water with the sugar in a small saucepan. Bring the mixture to a boil,stirring until sugar is dissolved and the mixture is clear. Wash down the sides of the pan with a wet pastry brush,then boil the syrup,without stirring,until it reaches 260 degrees on a candy thermometer.

Add the blueberry syrup to the sugar syrup and bring mixture to a boil. Boil for one minute. Let syrup cool,then add lemon juice to taste.

Pour the syrup into two pint jars and refrigerate.

[IggytheBorg]

Thankee sai. It occurs to me I now need to buy a meat thermometer. . .

[V]

Chicken Dipping Sauce

1/2 cup mayonnaise(store brand or home made)
1/4 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
A fuckton of black pepper

A: Mix all ingredients together.
2: Store in fridge for at least an hour.
d: Dip chicken bits in it.
5: Nom.

[Abraham Smashington]

sounds like fancy sauce.

[V]

Well... it only tastes fancy!

[Matt]

Hey Vin: Do you have a truly spectacular Tater Tot Hot Dish recipe?

[Abraham Smashington]

If you're not from the Midwest you will not have that recipe. Only midwesterners have truly great hot dish recipes.

[Matt]

Yeah, but in Vin we trust.

[Abraham Smashington]

They pull the "YOU CAN'T GET REAL CFS/FRIED CHICKEN/ETC" on us all the time. I'm just doing it right back at them. Although, we lose cause hot dishes SUCK compared to other culinary delights.

[Chris Miller]

Equal parts Ranch and BBQ sauce works pretty well also.

[V]

Hey Vin: Do you have a truly spectacular Tater Tot Hot Dish recipe?

I'm not sure it would qualify as a world-beater... but I've had no complaints about this one.

Tater Tot Hot Pot

2 pounds lean ground beef, or a beef/pork/veal meatloaf mix
1 onion, chopped
3/4 teaspoon salt
1 pinch ground black pepper
1 2 lb. package tater tots, thawed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French-fried onion rings
1 package shredded cheddar or Jack cheese

1: Preheat oven to 350 degrees F (175 degrees C).

2: In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish.

3: Add tater tots; mix cream of mushroom and cream of chicken soup together and pour mixture over dish. Top with onion rings.

4: Bake in preheated oven for 1 hour. 5 minutes before removing from the oven, add the shredded cheese on top to melt.

[Matt]

They pull the "YOU CAN'T GET REAL CFS/FRIED CHICKEN/ETC" on us all the time. I'm just doing it right back at them.

Valid point.

Although, we lose cause hot dishes SUCK compared to other culinary delights.

Oh, I disagree. I'd put a quality tater tot hotdish right up there with a filet mignon or lobster Thermidore.