CFB51 College Football Fan Community
The Power Five => Big Ten => Topic started by: betarhoalphadelta on December 31, 2019, 05:26:07 PM
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@847badgerfan (https://www.cfb51.com/index.php?action=profile;u=5) brought this up in the bowl discussion, and I thought it deserved its own thread...
Should we create a CFB51 cookbook?
I'm talking about a real, glossy-photo, professional-looking cookbook. By college sports fans, for college sports fans. It would be a memento for all of us, of course, but why not also sell it on Amazon (and/or through this site)?
Obviously we all have recipes. And we have some recipes that are suited to entertaining at home, some that are good for tailgating/grilling, and probably some that would fall under apps / etc to make for parties.
I'll bet that we could probably include some team-themed (or regional) recipes as well. We might have to learn them, but I know that this board has the capability for that.
We could include essays in there as well, like whether or not chili should have beans, etc. I'd love to write a chapter on meat science. It could have the sort of camaraderie/tone that we've developed over the years.
What say you?
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I like it!
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Which chili recipe will prevail?
Beans? Or no?
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Which chili recipe will prevail?
Beans? Or no?
I suspect we'd need one of each.
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If it has beans then it isn't chili, so there's your answer!
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I suspect we'd need one of each.
Speaking of chili, did you wind up making the Cincy chili for your pasta sauce?
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Definitely a good idea.
I know I don't contribute as much as some others, but I've been following this group since the early days of CFN. The Kashyup era!
I definitely have some recipes I can contribute though.
This group is easily one of the most intelligent, easy going, funny, and respectful posters in all of college football.
It would be awesome to come together and create something like this.
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Speaking of chili, did you wind up making the Cincy chili for your pasta sauce?
Nah, I ended up making an arrabbiata sauce. I like the spice.
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Nah, I ended up making an arrabbiata sauce. I like the spice.
I was making a batch of chili shortly after that thread, and I came across a small can of the Cincinnati chili while I was shopping for ingredients. So I picked it up dumped it into the ole crock pot with everything else.
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Beans? Or no?
This has to be the title of the book.
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This has to be the title of the book.
this will have to be structured in conferences and divisions. mustard, ketchup, or vinegar? as a for instance.... followed with a bowl series of competition... an 8 team playoff... with SEC refs in each.
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SEC replay officials put beans into a perfect pot of chili.
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SEC replay officials put beans into a perfect pot of chili.
SEC replay officials kick puppies.
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I like the idea of starting a cookbook here. Mrs. 847 is retiring soon and could be the editor, and put the thing together.
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We could have a section explaining that "Coke" means "soft drink" of indeterminant nature and brand, and one on Cincinnati chili, and eastern Carolina BBQ versus Texas style and KC style. We could have one on the best steak for different people. I could maybe contribute something on wine with food pairings, my notions are a bit odd.
I had steak last night with Sancerre (the white variety) which I've found to be excellent.
We might have something on beer and Tito's if anyone here knows anything about those.
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I had a delicious ruby trout last night, with bacon/brussels sprouts and a green chile polenta. I paired with a really great Argentinian malbec, I don't recall the marque now but I did take a picture of it for later recall.
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SEC replay officials put beans into a perfect pot of chili.
Normally that helps with discernment but not in this case
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We might have something on beer and Tito's if anyone here knows anything about those.
The stuff is lethal and will be the down fall of western civilization as we know it.So if you happen to be indiscreetly holding any it can be forwarded to me for proper disposal.All transactions will be in the strictest confidence.I have hazmat experience in this field - Happy New Year
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That would make a nice addition to my collection of cookbooks; even if I don't use half the recipes, I sure enjoy thinking about making some of them, lol. I tend to lean more toward very basic bland foods, I guess. I am a teetotaler, so know nothing whatsoever about wines for cooking (or drinking). I also am firmly in the beans belong in chili camp.
However, I could contribute my favorite desserts including my grandmother's buttermilk German chocolate cake and my hubby's favorite double layer pumpkin pie recipe (no bake with cream cheese and Cool Whip). Other than that, I got nothing.
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Nice to have a lady around here again.
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absolutely
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Table of Contents:
Chili.................................1-5
Phallic Meats.....................6-8
BBQ.................................9-156
Veggies/Salads..................n/a
Mixed Drinks.....................157-160
Craft Beers.......................161-200
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Nice to have a lady around here again.
Definitely makes the place smell better. Normally it smells like an old bowling alley in here.
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How will you settle disagreements regarding whose recipe to use?
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How will you settle disagreements regarding whose recipe to use?
I know the editor.
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So... beans? Or no? O0
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There should be at least three flavors of crow in this book.
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So... beans? Or no? O0
In chili? No.
In chili-flavored soup? Yes.
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So... beans? Or no? O0
Don't listen to that man behind the curtain
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badgerfan is as smart as he is handsome and charming, and his views on chili are correct and absolute.
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Went to a friend's house for NYE (he is from Texas) and he had the audacity to serve chili with no beans in it. Had to call him out on it. :)
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I made spaghetti sauce tonight, it will be chili tomorrow, and a bit rainy.
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A LONG time ago, ground sirloin was actual ground sirloin. I'm sure I can get it at a butcher shop today, the stuff in Kroger obviously is just leaner GB. I once had burgers made from the tailings of filet mignon (which we had the night before). That is the best burger I've ever had. It might have been 45% fat. If you ever buy and untrimmed tenderloin and the butcher slices the steak for you, get him to grind the remainder.
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I generally trim my own if I buy it at the grocery store or Costco. And yes, I use the trimmings for the grind. The grind normally includes brisket, short ribs and flank steak.
When I have trimmings from a tenderloin, I eliminate the short ribs.
If you really like burgers, get a grinder. They can be had for about $100 new. Probably cheaper on eBay or some such. Or, if you already have a Kitchenaid stand mixer, the grinder attachment is the way to go.
https://www.amazon.com/KitchenAid-KSMMGA-Grinder-Attachment-Silver/dp/B07GK7XKJK/ref=sr_1_6?adFormat=grid&adId=searchbar&adMode=manual&adType=smart&creativeASIN=searchbar&imprToken=aOY.zjASuGHzA6qyCQICgQ&impressionTimestamp=1577975558044&keywords=kitchenaid+meat+grinder+attachment&linkCode=w43&qid=1577975558&ref-refURL=https%3A%2F%2Fwww.cfb51.com%2Findex.php&sig=undefined&sigts=undefined&slotNum=0&sr=8-6
This looks like the one I have, but mine is a Waring.
https://www.amazon.com/Sunmile-SM-G33-Electric-Meat-Grinder/dp/B007Y3KLK0/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=JqudMr5I44TSddBkLk.FQg&hsa_cr_id=8753379270201
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The wife has a bunch of gear that runs on 220v. I think she has a grinder. She has one gadget that seems to do everything, but I've never gotten into it. We have to have a transformer to use them. She says they are high end. They look industrial to me.
Might try it.
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badgerfan is as smart as he is handsome and charming, and his views on chili are correct and absolute.
I'll disregard this considering you're getting smashed before drying out
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Went to a friend's house for NYE (he is from Texas) and he had the audacity to serve chili with no beans in it. Had to call him out on it. :)
Well that Texas Sun prolly cooked his cranium/skull like a Crock Pot
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Alright... So if we're going to have a cookbook, we need an angle. Obviously the "CFB51 College Football Cookbook" might not exactly catch anyone's fancy, because there are a billion cookbooks out there.
I think given our collective wisdom(?) here, we should go for an angle that incorporates college football and the new college grad mentality.
Something like the "CFB51 New Alumni Cookbook". Target it at the graduation-gift crowd for football fans, and have a tone that is very much educational for someone just starting out, or for the not so new alumni that is new to cooking... Plus, it might attract people to the site.
I think a "new college grad" aspect might be good because it would allow us to include various things interspersed between recipes. I already mentioned an essay on meat science. There could be an essay on knife selection / care. An essay on pros and cons of various grill and smoker types. Maybe an essay on kitchen essentials for the new grad. The aforementioned [which I think should be humorous] debate over whether chili should have beans. Maybe something on how to throw the best gameday watch party. And if it's targeted at new college grads, an essay on party etiquette both as a host and as an attendee. (I.e. always bring the host a 6-pack or a bottle of wine--we're not cretins.)
The other thing that I think we could put in is for every recipe in the book, have a little info box that tells you whether it's okay as a make-ahead, whether it is good for transportation, etc. That'll be an easy reference on every recipe that helps determine whether these are things you bring to a potluck or a tailgate, as well as things that can be made ahead if you're having a watch party, vs. things that have to be prepared immediately before consumption.
If we end up having something that's a targeted gift for new college grads, there's an immediate new market created every year. And while I don't think the book is by any design gender-specific, I'm pretty sure that the cookbook market for 22 year old graduating males is not as saturated as other cookbook genres.
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I live with an expert on Marketing and Communications. We'll let her run with it. She'll need something to do in retirement, soon.
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Alright... So if we're going to have a cookbook, we need an angle. Obviously the "CFB51 College Football Cookbook" might not exactly catch anyone's fancy, because there are a billion cookbooks out there.
I think given our collective wisdom(?) here, we should go for an angle that incorporates college football and the new college grad mentality.
Something like the "CFB51 New Alumni Cookbook". Target it at the graduation-gift crowd for football fans, and have a tone that is very much educational for someone just starting out, or for the not so new alumni that is new to cooking... Plus, it might attract people to the site.
I think a "new college grad" aspect might be good because it would allow us to include various things interspersed between recipes. I already mentioned an essay on meat science. There could be an essay on knife selection / care. An essay on pros and cons of various grill and smoker types. Maybe an essay on kitchen essentials for the new grad. The aforementioned [which I think should be humorous] debate over whether chili should have beans. Maybe something on how to throw the best gameday watch party. And if it's targeted at new college grads, an essay on party etiquette both as a host and as an attendee. (I.e. always bring the host a 6-pack or a bottle of wine--we're not cretins.)
The other thing that I think we could put in is for every recipe in the book, have a little info box that tells you whether it's okay as a make-ahead, whether it is good for transportation, etc. That'll be an easy reference on every recipe that helps determine whether these are things you bring to a potluck or a tailgate, as well as things that can be made ahead if you're having a watch party, vs. things that have to be prepared immediately before consumption.
If we end up having something that's a targeted gift for new college grads, there's an immediate new market created every year. And while I don't think the book is by any design gender-specific, I'm pretty sure that the cookbook market for 22 year old graduating males is not as saturated as other cookbook genres.
All sounds good to me. Those of us that have run large tailgate parties could also contribute a section on that.
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my bud and i have gotten into the cutting board thing... maybe a packaged deal?
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/80674352_10219415568972084_6339522387758809088_n.jpg?_nc_cat=100&_nc_ohc=PrYiNhXpPv8AQlzI51b_Bn4mdjCP0m6hF2S-zWaVHvsurr__z1b-zmYqg&_nc_ht=scontent-iad3-1.xx&oh=145b02c34efb56e829df87b2a56020dd&oe=5E9F1740)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/s960x960/72328952_10219415566732028_4249263629880262656_o.jpg?_nc_cat=103&_nc_ohc=sDhCkW4Wf7wAQlfr5H1wpHSs4nbPz-7ePb4_E0PgGWwakGnHqpcf_pOlA&_nc_ht=scontent-iad3-1.xx&oh=5bfea2a3fe0e8dc16ba57b26badb48b8&oe=5E6AE05D)
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Those are fabulous. I have a weakness for wooden cutting boards.
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I have a small collection of cool wooden ones, that I don't ever use because I don't want to damage them. So the plastic usually comes out...
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Those are fabulous. I have a weakness for wooden cutting boards.
i JUST picked up two planks this morning. i'm telling y'all, i found THE source for precious woods... it's 40 minutes from me in Beaufort NC.. guy caters specifically to boat (yacht) builders in the area. i dropped $360 with two pieces, which sounds expensive- but... a 14" x 10' x 8/4" walnut board with zero sapwood (making it black walnut)... and a 12" x 16' x 8/4" Sapele... I almost bought a 32" wide 3" thick 22' long board of straight grain Alaskan Cedar- and i 'still' may go back and get it. i only had the 10' trailer with me and cutting that board to fit seemed sacrilege...
between my bud's woodworking skills and my CNC, we can turn a lot of boards out.
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/81676934_10219488838363773_1130141938666700800_n.jpg?_nc_cat=107&_nc_ohc=FhPkK-dkUW8AQlHlgyaKDV2Dwie5o6VkA5zxocBkYodxccCTOQTTWF0KQ&_nc_ht=scontent-iad3-1.xx&oh=2cb3ef70ec9c84e6b57b7c81b217750a&oe=5E996923)
^which is more of a butchers block as it is end cut pieces.
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/81569384_10219473309015549_634225236346142720_n.jpg?_nc_cat=100&_nc_ohc=5SmAOEibqV4AQnFCKEOu169-VW5tUo5BL-JlXbJDSl2bq544hKNEYUzhQ&_nc_ht=scontent-iad3-1.xx&oh=5335ab4c0bb48f94b2c6e7254d1149b6&oe=5E997E4C)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/80567577_10219415572932183_8727282281711927296_n.jpg?_nc_cat=108&_nc_ohc=Q3nyCKLStBUAQkhObWfLaJcBWTYvwcV_VDHAjVGprxs_v0onIvyQwlhpg&_nc_ht=scontent-iad3-1.xx&oh=7cb6d8c17ae078b8ef39106e7505d19d&oe=5EA754DE)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/81158485_10219415570612125_3621952771189637120_n.jpg?_nc_cat=100&_nc_ohc=30AVJ25oHVIAQnFrZ-PaK5U8mer2G38gOGPN8q2F6PN3mYBAxMHtdYQ9g&_nc_ht=scontent-iad3-1.xx&oh=aa184d418c23c7df7573ebbf3caa290d&oe=5EB2B28B)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/80735060_10219415569812105_8720670720725614592_n.jpg?_nc_cat=102&_nc_ohc=Yx3u7PQgBeYAQnWu6DdCIrL-qkP1-Ue2uctUbilWeMsfxBFUJU9UI0x4w&_nc_ht=scontent-iad3-1.xx&oh=26b83ef2c191c46da488d103162b07fb&oe=5E67DE21)(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/80230556_10219415567772054_4034775097716768768_n.jpg?_nc_cat=108&_nc_ohc=Gh8ZH3mKKcUAQnBADaAbyyZPfvyqH8xvctMAvBj2n_eO0lo0FOzfWNGBg&_nc_ht=scontent-iad3-1.xx&oh=783bb70ba33b61cacf74a1d6dfb6ff64&oe=5EAD135F)
a cookbook the size of these or these the size of a cook book... as a package? one may sell the other or the other sell the one?
but then again, the going rate for these are $225 currently, and the demand is growing.
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Incredible work. There is/was a furniture shop in Madison, IN that made beautiful inlaid dining room tables and they used their scrap to make cutting boards. I have one of them.
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Those are beautiful, @Drew4UTk (https://www.cfb51.com/index.php?action=profile;u=1) !!!
One day, when I have a bigger house and a lot more room in the kitchen, I want a really nice cutting board. Today I've got a Boos block, 18x30x1.5", which is certainly quite nice, and I like having a bigger board space to work with. But some day I'd like another level up...
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My youngest made the board I use. It's very nice - made it before he went into the Marines, while still in HS. So it's about 10 years old now. And it's perfect.
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those are great. Nice job.
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Definitely makes the place smell better. Normally it smells like an old bowling alley in here.
And here I always thought it was the boy's locker room smell, lol. Glad to know I can contribute something to the board, guys.
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Those are outstanding.
I have a couple wood ones myself, but nothing to that caliber.
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I generally trim my own if I buy it at the grocery store or Costco. And yes, I use the trimmings for the grind. The grind normally includes brisket, short ribs and flank steak.
When I have trimmings from a tenderloin, I eliminate the short ribs.
If you really like burgers, get a grinder. They can be had for about $100 new. Probably cheaper on eBay or some such. Or, if you already have a Kitchenaid stand mixer, the grinder attachment is the way to go.
https://www.amazon.com/KitchenAid-KSMMGA-Grinder-Attachment-Silver/dp/B07GK7XKJK/ref=sr_1_6?adFormat=grid&adId=searchbar&adMode=manual&adType=smart&creativeASIN=searchbar&imprToken=aOY.zjASuGHzA6qyCQICgQ&impressionTimestamp=1577975558044&keywords=kitchenaid+meat+grinder+attachment&linkCode=w43&qid=1577975558&ref-refURL=https%3A%2F%2Fwww.cfb51.com%2Findex.php&sig=undefined&sigts=undefined&slotNum=0&sr=8-6
This looks like the one I have, but mine is a Waring.
https://www.amazon.com/Sunmile-SM-G33-Electric-Meat-Grinder/dp/B007Y3KLK0/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=JqudMr5I44TSddBkLk.FQg&hsa_cr_id=8753379270201
My husband bought me the Kitchen Aid one for Christmas and I have a grinder that my family used when I was a child (way back in the 60's). Not electric; it slides onto the edge of the table and is held there like a vise grip. We always used it for left over roast and for grinding cranberries for relish. We used to take turns grinding cause we would get worn out before finishing - kind of like our old wringer washing machine that my parents had up until I graduated from high school in 1973. Sometimes the old stuff works better than that new fangled electrical gadget, lol.
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cutting boards are down right beautiful
and those old hand grinders work, and give you a workout
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My i s c & a aggie wife has the Kitchenaid, i've been thinking about getting the grinder for a while, so we could do our own hamburger.
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grinding venison and other varmits you don't find in the grocery store is fun