My Latest Recipes 2
  • Nanaimo Bars from dizzzykipper in Port Angeles, WA.
    This Custard cookie bar is heaven in my opinion....
  • Roman Bread from dizzzykipper in Port Angeles, WA.
    This is a great appetizer to with steaks or if you need a side dish for a BBQ...
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  • jett2whit 4 years ago
    Thanks Dizzy - hope you enjoy your day :)
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  • dizzzykipper 4 years ago about Nanaimo Bars
    jett you will love these.
    I am not a big poagie-bait eater.But I love these.
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  • jett2whit 4 years ago about Nanaimo Bars
    I've never had these but they sound great!!
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  • elgourmand 4 years ago
    Hay Dizzzy: I hear that walk in freezer thing. I had goat cooked in a pit once in Hawaii and pig is done that way all the time. The Hawaiians call it an imu. Of course in an Imu you use hot river stones and then a layer of banana stumps and like that. Don't reckon you get a lot of banana stumps up your way. Yea, goats are delicious and easy to keep, butcher and cook. The pit method would work really well for goat. Don't know if I'd use burlap to wrap it in though; not a taste I'd jump for. Maybe a layer of mild leaves and chicken wire to hold them. Here I'll use banana and tea leaves. It's odd comparing methods between the tropics and the far north. I guess you dig the hole before winter or use C4. Here, being an old geezer, I go next door and get one of the young lads, give him two bucks and show him where I want the hole and how big. One 750ml beer later I got a hole. It's the rainy season here now and I whack the goat before that starts and most of the sucker gets corned or turned into pastrami for keepin. I don't have a walk in freezer either. You just walk out to your freezer this time of year. Come April I'll pick up a couple more goats and do one in an imu. Thanks for reminding me about that method.Good cookin and post your goat recipe. We ain't the only fools doin goat. RJ
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  • mystic_river1 4 years ago
    Thanks for the 5 on the doggy treats!.
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  • elgourmand 4 years ago
    Goat is just super lean meat. I really like goat but raise them cause it's easy and they keep the grass cut. My favorite goat thing is to take a bone in roast hunk and put on a good rub of some sort and then BBQ it slow and easy with a pot of good marinade and a good sized paintbrush at hand. Sip a cold libation, or six, and paint that sucker every five (more or less) minutes while turning it (if you don't have a rotisserie). I usually let this go on for three or four hours.

    If you want to roast it you need to do this in a 300 to 350 degree F oven using a covered roasting pan with a fair bit of juice to keep the meat moist. The last 30 minutes can be uncovered. It's a slow roast and time depends on the piece you're roasting.

    There is always stew and that can be great. I usually add a few slices of chopped bacon to get a bit of extra flavor.

    Frying and short cooking do not work well with goat, venison or elk. You can use the above methods for any of these. Good cooking. RJ
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  • elgourmand 4 years ago
    Talofa, howdy, good-day & thanks for saying yes. Welcome to my M.A.S.H., or a reasonable facsimile of that nutty show. I think recipes and cooking should be fun (heck, I think life should be fun) and that a little madness is a good thing. Goza la vida! (Enjoy the life!) RJ
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  • elgourmand 4 years ago
    Go back!!! Please, I finally got my high speed connection 6 weeks 2 days and 17 hours ago. Okay so I'm a yank; that does not get you a high speed connection in Samoa. Are you aware that you have a sister city (by name at least) far down on the Bahia called Puerto Angel? A beautiful little fishing village without high speed connections. I think it may be time to smell the posies and the high speed connection will come when it's due. The truth will set you free. But first, it will piss you off. Gloria Steinem. Sorry to pontificate but nice recipes. RJ
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  • carmenperez 4 years ago about Roman Bread
    Hi again Dizzy i like this one also KEEEEEPE THANKS Carmen
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  • carmenperez 4 years ago about Nanaimo Bars
    Hi Dizzy Sweety nice to meet you i realy like this rec but beeing deiabetic i will tryit with Splenda i will let you know how it turns out T Y CARMEN
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  • maureenlaw 4 years ago about Nanaimo Bars
    Sounds like heaven to me too! Thanks.
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  • choclytcandy 4 years ago
    Hi, thank you for rating the Sage and Cumin bread recipe. Hope you enjoy!
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  • lafella 5 years ago
    Hi, We were just in Port Angeles 2 weeks ago (rode ferry from Victoria) wish I lived there, only wife would have to quit smoking...8 bucks a pack there ouch!!
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  • heatherbudapest 6 years ago
    Hey, thanks for the comment on the kale and mushrooms recipe! Let me know how you enjoy it. :)
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  • lghandle 6 years ago
    Hi there! How are you today? Thks for letting me become your cooking buddy. Look forward to sharing lots of recipes and experiences with you. Hope to start posting recipes in the middle of next week,but feel free to contact me for my phone number if you are curious about any recipe.
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