Ripper and lompe
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Ripper and lompe
Grilled a few dogs wrapped in bacon for evening snack. Also made som caramelized onions. Added a splash of balsamic vinegar at the end and a but of honey.
Thought the honey did some good in the cold weather. Has been raining for several weeks and at the moment only 45 f. A third of the summer has soon past and we've barely been above 60 on 4 days.
Ripper tasted great.
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Thought the honey did some good in the cold weather. Has been raining for several weeks and at the moment only 45 f. A third of the summer has soon past and we've barely been above 60 on 4 days.
Ripper tasted great.
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- OldUsedParts
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Re: Ripper and lompe
YUM YUM - now I'm craving a Ripper
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Ripper and lompe
JOE did you fry these in Oil If not then they might need renaming
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Ripper and lompe
They're only grilled. Renaming required. Normally I can edit my posts but not this. Can you help me? Change to "Bacon dogs with lompe"OldUsedParts wrote:JOE did you fry these in Oil If not then they might need renaming
Sorry for the error.
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Re: Ripper and lompe
With homemade lompe?Sailor Kenshin wrote::cheers:
We're hoping for something similar this weekend!
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Re: Ripper and lompe
Joernolav wrote:They're only grilled. Renaming required. Normally I can edit my posts but not this. Can you help me? Change to "Bacon dogs with lompe"OldUsedParts wrote:JOE did you fry these in Oil If not then they might need renaming
Sorry for the error.
No sorry necessary - - just yanking yer leg a little and "if you don't mind" - - I'm gonna steal that idea on the 4th and substitute some Johnsonville "Firecracker" Links IF I CAN FIND SOME and wrap with Jalapeno bacon.
Note: if you're serious about changing it to "Bacon Dogs with Lompe" then I can surely do that for you
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Ripper and lompe
I would also like to know your technique on the carmelizing PleeeeezzzzzzzOldUsedParts wrote:Joernolav wrote:They're only grilled. Renaming required. Normally I can edit my posts but not this. Can you help me? Change to "Bacon dogs with lompe"OldUsedParts wrote:JOE did you fry these in Oil If not then they might need renaming
Sorry for the error.
No sorry necessary - - just yanking yer leg a little and "if you don't mind" - - I'm gonna steal that idea on the 4th and substitute some Johnsonville "Firecracker" Links IF I CAN FIND SOME and wrap with Jalapeno bacon.
Note: if you're serious about changing it to "Bacon Dogs with Lompe" then I can surely do that for you
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Norway Joe
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Re: Ripper and lompe
Steel away, Emm. Actually I think I stole from you first
If you can change the title it's ok. They're not deep fried or with casings cracked so they are not rippers.
Regarding the caramelized onions its straight forward, but a bit timeconsuming.
The portion above is from two yellow onions.
I pour some olive oil and some butter in the pan. Medium to high heat the first 10 minutes. Stirring regularly but only so often that they get a little color but not burned. After 10 minutes I turn down the heat a little and I add 1 teaspoon of brown sugar for these two onions and a little salt. Stirring regularly for about 45 minutes to an hour. Add a tablespoon water if the onion dries out. Again let the onions get color but no burning. At the end I sprinkle about 2 teaspoons of balsamico vinegar over and scrape the pan to get out all the taste. I also added maybe a teaspoon of honey. Never done that before. Not sure if it made any difference, except that the onions got more sticky, but honey is always healthy.
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If you can change the title it's ok. They're not deep fried or with casings cracked so they are not rippers.
Regarding the caramelized onions its straight forward, but a bit timeconsuming.
The portion above is from two yellow onions.
I pour some olive oil and some butter in the pan. Medium to high heat the first 10 minutes. Stirring regularly but only so often that they get a little color but not burned. After 10 minutes I turn down the heat a little and I add 1 teaspoon of brown sugar for these two onions and a little salt. Stirring regularly for about 45 minutes to an hour. Add a tablespoon water if the onion dries out. Again let the onions get color but no burning. At the end I sprinkle about 2 teaspoons of balsamico vinegar over and scrape the pan to get out all the taste. I also added maybe a teaspoon of honey. Never done that before. Not sure if it made any difference, except that the onions got more sticky, but honey is always healthy.
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- OldUsedParts
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Re: Ripper and lompe
Thanks
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Ripper and lompe
Joernolav wrote:With homemade lompe?Sailor Kenshin wrote::cheers:
We're hoping for something similar this weekend!
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Not yet, we're still using the ones you sent.
Pics to come later, we hope.
Moink!
- Norway Joe
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Re: Ripper and lompe
Looking forward to it, but haven't they dried out yet?
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Re: Ripper and lompe
Joernolav wrote:Looking forward to it, but haven't they dried out yet?
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No....We froze the bulk of them and take them out two at a time.
Moink!
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Re: Ripper and lompe
Great.Sailor Kenshin wrote:Joernolav wrote:Looking forward to it, but haven't they dried out yet?
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No....We froze the bulk of them and take them out two at a time.
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