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I enjoy this so much! I am not allowing myself much break time (I am so far behind, I may have to postpone Christmas to February!), but THIS is on my "allowed" list!
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This is what I wanted for dinner yesterday evening but by the time I got around to thinking about it I had pretty much used up all my energy for the day. Did not want to miss another meal so it became lunch today. Loin lamb chops (SV’d), grilled onions, blistered Campari tomatoes.
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The really bad part is that was the first thought that I had (to look inside the dishwasher) but I thought "Nah, they would have done that".
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Is that due to kitchen renovation over budget? Wonderful dinner! dcarch
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A fantastic concept and one that I and other family members are quite passionate about... If only there were an English version (copy and pasting an entire book to google translate.....no thanks!) -
Thanks for the laugh - 'the parts they needed were inside the dishwasher' 🤣 Too good. Sounds like something I would do (which is why I am allowed to laugh at it!!).
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What Are You Preserving, and How Are You Doing It? (2016–)
blue_dolphin replied to a topic in Cooking
It is no longer recommended to boil the single-use metal lids, assuming they have been purchased since 1969 when Ball switched from latex, which required softening to create a good seal, to plastisol, which does not need that step. In the questions on this page, Ball says they have never recommended boiling (212°F) lids, only simmering (180°F) -
This new dishwasher actually washes the dishes 😳
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While by no means was I preserving these due to an overabundance - I did try my hand for the first time at making pickled turnips (in the middle eastern style) and they came out fantastically! I also ran into a Russian couple loading a small shopping cart with our local farmers cabbages - me being me; I had to ask - "guessing someone is making sauerkraut!?" to which they laughed and confirmed. After some further chatting, I recognized why my initial batch failed (far too much salt) and she gave me some guidance and pleased to say my first successful batch has now been tasted! Though there is still a bit of a cabbage flavour, it is certainly fermenting and turning sour (the more the better!) Did I say how much I like pickley things!?
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What Are You Preserving, and How Are You Doing It? (2016–)
Katie Meadow replied to a topic in Cooking
Standard canning or "Ball" jars are cheap when purchased from a hardware store by the dozen and can be used year after year. If you are making jam or something with acid and sugar and are not instructed to boil the filled jars in a bath it is still a very good idea to sterilize the jars and the lids (not the rings) by covering them with water and boiling them for a bit of time. I usually keep them at a boil for ten or fifteen minutes and don't remove them from the hot water until just before filling. I agree with all the above that using regular glass jars is a bad idea. Most fruits for jams are seasonal and therefore you want to keep them for many months, sealed. I always count the pops of the lids to make sure they are sealed, and if any one jar doesn't pop properly, I just use that one first. Good advice above about checking for chipped rims; those jars won't seal adequately. And a word of caution: don't re-use lids, just the rings. If I were @Shelby and had a great garden I would can all kinds of stuff that needed a water bath. I've done it, and it's a lot of work, not to mention it is typically done in hot weather and you really work up a sweat. Not for the faint-hearted. Plenty of grannies on the farm have always done the heavy lifting of canning, but I would prefer to sit on a screened porch in a rocker and read a novel now that I've achieved granny age. Still waiting patiently for those babies, though! -
Hi Paul, and welcome to this forum.
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Good enough. Lots of crisp skin. The bird of course was well done, because that's how this particular recipe works, but it was tasty enough and still moist. I bought two while they were on sale, and will probably do something different with the other one, but the results were perfectly acceptable.
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dhlevine joined the community
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As It happens, again, I made said five hour duck two nights ago....fail. Maybe it was my duck but the skin never really got crispy (fat was rendered though) and the meat got dried out. 😫 Don't know what I did. Followed instructions faithfully. How did yours turn out?
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I just remembered that a chef I know wears all kinds of patterned pants including, if I remember correctly, chili peppers. I have sent him a note, asking where he gets them. If he answers, I'll let you know.
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Hi Paul!
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Our "Big City", Ottumwa, is 25,000. My entire county is fewer than 8,500 and that includes at least 200 Amish families. My town is under 2,600. And that is why I love Amazon! 'Nuff said.
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Montrose!! I used to live about 80 miles from there in Lake City, CO! Montrose and Gunnison were the "big cities" to us Our big city is about 400,000.
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How big is your "big city"? My "big city" is either Syracuse (population about 145,000) or Rochester (just over 200,000). My parents' "big city" is Montrose, CO, population about 19,000...or just a hair more than the population of where I live. Everything is relative!
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Along with his other produce, a sweet gentleman used to sell baked sweet potatoes, kept hot in an insulated chest, at our Civic Center Farmer's Market, until one day when he didn't. He said that the health department had stopped his doing that because he had neither a commercial kitchen nor permit to sell prepared food. Stupid, stupid, stupid! These morsels were a wonderful winter breakfast treat. Stupid....
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Every single one of you guys have made my day Thanks to all who read here. You guys keep me motivated. We decided to make burger out of the rest of the deer--we've been going through last years like crazy so need to re-stock. There is another week of deer season plus a doe season in January so another one will probably be gotten. I'm going to go get the bag of meat here in a bit and begin cutting and cleaning it up. Might grind this afternoon. I know I've shown it before, but I'll take pictures and post here of that process. Back to yesterday: After the dishwasher installation issues (ahem....they drove all the way to the big city to get parts and come to find out, the parts they needed were inside the dishwasher 🙃) the decision was made just to hang out here and watch football. So, I poured a wine and started on dinner. The guys wanted Mexican. I rummaged around the freezer and found a piece of pork loin. Not my fave to make enchiladas out of, but oh well. I did that in the IP along with some chicken broth and some orange juice and cumin etc. then mixed it with some sour cream and diced onion. Easy peasy because I had some Hatch chile sauce made and in the freezer. Threw some RG beans in the other IP and dinner was double easy. Rotel cheese dip Oh and I also tried a new recipe for lime cilantro dressing. A keeper Plates The guys were going to go out this morning before our friends flight, but the wind is blowing a zillion miles and hour and nothing will be moving around. It's blustery, just how I like it . I'm going to finish my coffee and then attack some venison meat. Be back later or tomorrow with grinding pictures
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Welcome, Paul / @Kb9kre! I think you'll find you're in good company here. The cooks here range from fly-by-the-seat-of-your-pants improvisationalists to strict by-the-book cooks. I do a bit of both, but my best dishes unfortunately belong in the Journal of Irreproducible Results, much to the dismay of my husband. Come on in and join the fun! If you have questions about where to post something or how to use some of the forum's software, feel free to ask a host (I am one) by Personal Messenger, or else ask publicly in the Moderation & Policy Discussion forum.
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Half of a leftover (from dinner) red-skinned sweet potato, reheated in office micro, little swipe of butter and dash of cinnamon. Nice on a rainy day.
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Just for the record: here is where gfron1's comment on matcha can be found.
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They do! The filet is the tenderloin and a KC strip has the backstrap in it.
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I don't remember what I said anymore other than that you need to be sure to get the right one. There's drinking match and cooking matcha.
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