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Old June 7th, 2010 #321
TwistedCross
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I was just getting ready to post this wonderful creation of mine tonight for dinner. Very healthy Grouper fish and spinach.


In the pan with onions, garlic, shallots, sweet mini peppers, a sprig of rosemary and course chopped fresh basil on top. Fish very lightly salted, I love pepper.
Finished the turn with a splash of white wine for a bit of sauce. Garnished with more fresh basil. Olive oil for lube.



Fresh spinach with onions, garlic, shallots and peppers. Cook them for a few minutes before adding spinach, then cover.

No starch for me this late in the day. Protein and good healthy fats only.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist

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Last edited by TwistedCross; June 7th, 2010 at 09:46 PM.
 
Old June 8th, 2010 #322
ray bateson
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My dinner. Gruel.

Come and get it.

Last edited by ray bateson; August 30th, 2010 at 02:56 AM.
 
Old June 8th, 2010 #323
George Witzgall
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Originally Posted by ray bateson View Post
My dinner. Gruel.

Come and get it.
Hey, pop a vitamin pill with that and you've got.. a vitamin pill and some gruel.
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Old June 8th, 2010 #324
SSanguine
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Quote:
Originally Posted by TwistedCross View Post
I was just getting ready to post this wonderful creation of mine tonight for dinner. Very healthy Grouper fish and spinach.


In the pan with onions, garlic, shallots, sweet mini peppers, a sprig of rosemary and course chopped fresh basil on top. Fish very lightly salted, I love pepper.
Finished the turn with a splash of white wine for a bit of sauce. Garnished with more fresh basil. Olive oil for lube.



Fresh spinach with onions, garlic, shallots and peppers. Cook them for a few minutes before adding spinach, then cover.

No starch for me this late in the day. Protein and good healthy fats only.
Wow! I used to have those plates!!!!!!!!!!! LoL
 
Old June 8th, 2010 #325
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Easy Shake and Bake it Chicken

This is a great alternative to frying chicken for those of you who need to watch your cholesterol or don't like to deep fry anything!

You need:

Chicken (With bone or w/o and with or w/o Skin)
Flour
Spices
Butter/Alternative or Olive Oil
A ziploc bag or large paper bag

Preheat oven to 450degrees - Place a couple of tablespoons of butter/alt(I use Smart Balance w Olive Oil) or oil onto a cookie sheet and place in oven to melt or heat.

Clean your chicken and pat dry. Mix Flour and spices in a bag (I use a paper grocery bag).

Place a few pieces of chicken in bag at a time and SHAKE IT! Yeah .... Okay, once shaken, place chicken on cookie sheet and continue the process til all chicken is ready to go into oven.

Bake for 20-25 minutes and turn chicken over ..... Bake for another 20-25 minutes or until juices run clear.... Serve and enjoy.
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Old June 9th, 2010 #326
TwistedCross
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Originally Posted by SSanguine View Post
Wow! I used to have those plates!!!!!!!!!!! LoL
I got 2 full sets of them from a place I worked. Something great about having 20 plates that some just dont understand.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist

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Old June 9th, 2010 #327
SSanguine
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Originally Posted by TwistedCross View Post
I got 2 full sets of them from a place I worked. Something great about having 20 plates that some just dont understand.
The alluring opportunities of having a fancy dinner party?
 
Old June 9th, 2010 #328
TwistedCross
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Originally Posted by SSanguine View Post
The alluring opportunities of having a fancy dinner party?
Dinner for 2, any time you want.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist

VNN: for entertainment purposes only.
 
Old June 10th, 2010 #329
A.Trudell
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So it would be against the cause to eat non-European food right?
 
Old June 10th, 2010 #330
TwistedCross
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Originally Posted by wagonburner View Post
So it would be against the cause to eat non-European food right?
I dont think so. In fact I quite enjoy a bit of mexican food or chinese now and then. I generally cook it myself to avoid supporting invaders and to keep myself from becoming sick from unsanitary latrinos who refuse to use soap.

Just last night I made my own teriyaki sauce and soaked some chicken breasts in it. Those went on the grill for a while, some of the sauce was reduced and mixed with fried rice.

You should really ask the chief what he thinks though. If eating the Whiteman's food is betraying your race, you should respect his wishes. I know he wont turn down the Whiteman's fire water.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist

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Old June 11th, 2010 #331
Thomas de Aynesworth
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Quote:
Originally Posted by wagonburner View Post
So it would be against the cause to eat non-European food right?
What a 'tard.

Thai Curried Bass

Ingredients:

- 3-4 bass fillets
- 6 mushrooms, sliced
-1 red pepper, seeded diced
-1 medium tomato, chopped

Spice mix:

- 1/2 cup fresh coriander stems and leaves, chopped
- 1 can coconut milk
- 4 green onions, sliced
- 1 tbsp. ginger, grated
- 4 cloves of garlic
- 2 tbsp. fish sauce (available at some specialty grocery stores)
- 1 tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. brown sugar
- 1/2 tsp. tumeric
- 1 fresh red chili, minced or 1/2 tsp. cayenne

Instructions:

Place all Thai sauce ingredients into a food blender and blend well for a smooth curry sauce. Pour sauce into a wok or large skillet. Place over medium heat. Add fish, mushrooms, and red pepper. Stir well. Reduce heat, cover and simmer for around 6 minutes. Add tomato and stir. Simmer for two to three minutes. Taste and dish. If it needs salt, add more fish sauce, if too sour, add more sugar, if too salty or sweet, add a tablespoon of lime juice.
 
Old July 2nd, 2010 #332
O*R*I*O*N
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Smile Organic Roast Pork - Dinner of Viking Kings and Spanish Conquistadores

I buy my pork loin roasts only from local, white, organic breeding.

For a roast of apprx 1.5 kilos I roast it for 3 hours.
The first 2.5 hours it gets about 160 degrees centigrade, the last half hour just below 200.
No spices are necessary if the meat is good quality from organic, non-industrial farming.
Just pre-coat it with salt, pepper and vegetable oil (rape seed or olive, doesn't matter).
I usually enjoy my loin roast with boiled potatoes and organic goat cheese. Maybe some organic vegetables.



Important
: once or twice during the roast process, remember to pour some of the excess meat juice
over the roast from the ovenware so as to make the roast even more tasty and delicious.
After this is done, I usually roast the pork for the remainder without any excess meat juice/fat in the ovenware,
so as to achieve a somewhat crispy crust all over the roast.

Historical note on Roast Pork:

The germanic tribes have domesticated the pig for thousands of years.
It was customary for danish viking kings such as Rolf Krake, Rollo and Svend Tveskæg to enjoy roast pork
on pagan holidays Jul (winter solstice) and Ostara (spring equinox).
New Year/Jul resolutions, for instance, would traditionally be proclaimed before consuming the roast pork.
In the Norse tradition of Asatro, the fertility god Freyr is associated with the wild boar Gyldenbørste (golden-bristle)
which gives Freyr an unlimited food source.
So remember, no industrially bred pigs. The pig must have had regular access to the outside during its lifetime.
Only healthy animals make for healthy food.

During the 15th and 16th centuries, when spanish conquistadores such as Hernán Cortés, Francisco Coronado and Hernán de Soto
discovered the Americas, they would usually bring along a sounder of domesticated pigs to accompany them on their missions.
This was highly important for the spaniards, as the pigs constituted a self-replenishing and highly nourishing food source
in the uncharted, often hostile territory.

Furthermore, serving pork dishes is an effective way to weed out krypto-kikes and other sons of Shem.
 
Old July 2nd, 2010 #333
Darius Appleby
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Arrow MMMMmmmm Pork!

Love that roast pork!

Not sure where I can find organic pork here in Australia... Will look out for it.
 
Old July 2nd, 2010 #334
O*R*I*O*N
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Thumbs up Organic Pig Farming in Australia

Quote:
Originally Posted by Darius Appleby View Post
Love that roast pork!

Not sure where I can find organic pork here in Australia... Will look out for it.
Here is the link to an organic pig farm in Melbourne:
http://www.visitvictoria.com/display...62B0B245AA0BE/

From a cursory glance around the WWW, it looks like Australia has plenty of organic farms all across the continent.
Good luck!
 
Old July 2nd, 2010 #335
Thomas de Aynesworth
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Originally Posted by O*R*I*O*N View Post
Here is the link to an organic pig farm in Melbourne:
http://www.visitvictoria.com/display...62B0B245AA0BE/

From a cursory glance around the WWW, it looks like Australia has plenty of organic farms all across the continent.
Good luck!
Nice looking hogs.
 
Old July 2nd, 2010 #336
OTPTT
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Originally Posted by A.Trudell View Post
So it would be against the cause to eat non-European food right?
Most of my food comes from North America.

I would love to eat organic food but it's too expensive.
 
Old July 2nd, 2010 #337
Darius Appleby
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Arrow Organic pork in Sydney

Quote:
Originally Posted by O*R*I*O*N View Post
Here is the link to an organic pig farm in Melbourne:
http://www.visitvictoria.com/display...62B0B245AA0BE/

From a cursory glance around the WWW, it looks like Australia has plenty of organic farms all across the continent.
Good luck!
There are plenty of places around Sydney NSW:

http://pastureperfect.nourished.com....-organic-pork/

Most of the outlets are in upmarket affluent areas of Sydney, so I'm guessing the price will be 2 or 3 times more. I'm paying $7 to $10 per Kilo (1 Kilogram = 2.2 pounds I think) for a boneless leg roast now at the local supermarket.

Last edited by Darius Appleby; July 2nd, 2010 at 01:59 PM.
 
Old July 2nd, 2010 #338
O*R*I*O*N
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Thumbs up Beautiful Work SSanguine!

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Originally Posted by SSanguine View Post

Finishing touches and .... Ready for Yule ....

Beautiful work SSanguine!
Straight out of Snowwhite or 1930's Weinacht celebrations. Reminds me of this picture:

Even though it's in the middle of summer here, seeing your post awakened my all-year Yule spirits.
Thank You, and Glædelig Jul! almost six months in advance.

Last edited by O*R*I*O*N; July 3rd, 2010 at 04:40 PM. Reason: spelling error
 
Old July 8th, 2010 #339
SSanguine
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Quote:
Originally Posted by O*R*I*O*N View Post
Beautiful work SSanguine!
Straight out of Snowwhite or 1930's Weinacht celebrations. Reminds me of this picture:

Even though it's in the middle of summer here, seeing your post awakened my all-year Yule spirits.
Thank You, and Glædelig Jul! almost six months in advance.
Thank you for posting that photo. You helped bring back fond memories of mine that I had nearly forgotten. That was certainly one of the best Yule times we have had.




BTW The pork looks good, and I agree with the seasoning - pork is naturally salty, so it's best not to over-do it.
 
Old July 8th, 2010 #340
SSanguine
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Quote:
Originally Posted by TwistedCross View Post
Dinner for 2, any time you want.
20 plates and 10 courses? LoL
 
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