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andiesenji

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About andiesenji

  • Birthday 03/23/1939

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    http://www.asenjigalblogs.com/

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    Southern California

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  1. Breakfast! 2017 (Part 2)

    Cranberry pecan scones baked late yesterday. Nothing like the heavy lumps of dough served in many commercial establishments. Split, toasted lightly and buttered this morning. Flaky and tender.
  2. My helpful cousin emailed me this map showing the 2016 feral hog "catch" in Missouri. He lives in the light green patch at the bottom, right next to the black patch. He is in the process of putting up new fencing to protect his livestock, horribly expensive but necessary.
  3. The wild boar that are hunted in California have lovely meat. I have had it many times. Back in 2004 I made carnitas from wild boar and took it to an eG potluck. It was well received. This is a full-size sheet pan with some of the meat from the boar that I butchered and portioned for the hunter whose wife was not interested in learning how to fix it. I prepped the "saddle" for him for a barbecue, cut and wrapped the rest for the freezer and got a hindquarter and the neck for my work. This is the way pork is supposed to look, definitely not "the other white meat."
  4. The 30.30 Marlin has less kick than an '06 and very accurate close in. I've shot both as well as a 12 ga shotgun with a slug and 300gr load which kicks like hell. I use to have a 10 ga, over and under double barrel that was a nice large bird gun with a light load of 190 gr and BB shot - we used copper instead of lead. I had reloading equipment for the shotguns. The only time I was injured by a recoil was when I forgot to put the safety on the 10 guage, It had a "rocker" firing pin and when I pulled the trigger on the upper barrel, the pin recoiled and fired the bottom one. I was wearing a heavy padded coat and the stock had a 3-inch pad but it still knocked me backwards in the boat (hunting geese). I had a technicolor chest for a few weeks.
  5. Regarding the family plates. In the 1940s there were a couple of companies who toured the midwest teaching and providing supplies for china painting, cloth stenciling, gadgets for "quick knitting" and knot and braid gadgets - a generation later would morph into "macrame" ... They would be in small towns for a week or so, long enough to give basic classes. Rural people on farms would participate a lot because in many places, similar to where I was born and raised, there was no TV and visual hobbies could be done while listening to the radio. I recall that it began soon after the war ended because my uncle Willard had just come home from the VA hospital with his new arm prosthesis and he accompanied my aunt to the first few classes and then joined himself because they also sold model-building supplies and he wanted to build model planes. After the customers painted the china, the company would box them up and send them to the factory to be glazed and fired and then shipped back. There were also little figurines - mostly elves - angels, butterflies and other creatures - one of my aunts painted an elephant sitting on a ball, remarkable only because the larger than normal eyes were crossed - which she did on purpose. My aunts were avid hobbyists and they went in for the more elaborate flower painting on china rather than the "family" portraits, mainly because there were way too many in my family. They would have covered an entire wall. I never was allowed near the china painting but I was allowed to do some stenciling on table linens, pillowcases, and even was allowed to use my own artwork on my pillowcase, (a portrait of my horse).
  6. I don't know where you are located in Missouri but I have a cousin that has a farm near the southern border and they are plagued with feral hogs. Some are very big. He doesn't let his kids wander around in the woods alone and when he goes out mushrooming or nutting, he carries a rifle, he says a 30.30 because of the shorter barrel and it doesn't carry as far but at close range can stop a hog. He shot a big boar last October while out gathering Hazelnuts and pecans. He says you can Google "feral hogs in Missouri" and get a map that shows locations.
  7. Here is a good treatise on how to process the salt water into salt. You should have it tested to make sure there are no other chemicals - some harmful - in the water. There was a big salt lick on my grandpa's farm in western Kentucky. There were also a couple of mineral springs that arose from a limestone bluff and the area was fenced off because the springs contained a lot of arsenic and some other undesirable minerals. The salt lick was mined and the crushed salt mixed in one of the big galvanized stock tanks and left to evaporate in the sun and tarped when it rained. The resulting salt was only used for the livestock.
  8. Unusual & unknown kitchen gadgets

    I have one of the white handles which only fits the Corningware French White stove top items that have a slightly curved "lug" handle. Attempting to use it on other Corningware pieces will cause breakage. Almost all of my Corningware and Pyrex is from many years ago. I bought a ton of it when I began catering in the '70s - at the Pyrex/Corning factory outlet in Sun Valley, CA that was in a big barn of a building, with stuff just stacked on the floor in boxes and wooden crates. It was always busy.
  9. Tube pan vs bundt

    Bundt pans transfer heat better than tube pans when making very dense, fruited cakes. There is a "forumla" for a "grease" for these pans that works very well. I make it in batches and store in the fridge and I apply it with a fairly stiff brush - more recently I use a silicone brush. Vegetable Oil ½ Cup (120ml) (I use rice bran oil) Solid Vegetable Shortening 1 Cup (226g) (for this only Crisco works) All Purpose Flour 1 Cup (130g) Dump it all in a mixing bowl and blend with a hand mixer. You can do it in food processor but believe me, it is more difficult to get it all out. It will keep at room temp for a week or so - keeps well in the fridge for a couple of months. Next month, when I begin preparing for holiday baking, I will prepare a double batch.
  10. Unusual & unknown kitchen gadgets

    I have several of the Pyrex and Corning handles. They were a proprietary item made just to fit the Pyrex "Flameware" and later the Corning stove top and oven ware. They were not intended for use in the oven. Only for stove top use.
  11. One of my favorites for many years.
  12. I have the Ninja Coffee Bar, second generation, which I love. I also have a Ninja Shark vacuum which I love, wouldn't be without. Extremely impressed with their speedy customers service. When my first Ninja Coffee Bar failed, they immediately sent me a new one and included a prepaid shipping label to return the defective one. Did not quibble about it, just did it and I had the replacement in 4 days from the day I called.
  13. Unusual & unknown kitchen gadgets

    No need to apologize. I'm sure you are correct when it comes to consumer use - it was two tablespoons for most homemakers when this came out, and how I was taught in the 1940s and continued to use that method for 20+ years. However, portion-control dishers of various sizes were used in commercial kitchens as early as the 1920s. When Horn & Hardart opened a retail store to sell the foods available at the Automats, the workers used various sized dishers for strict portion control. There used to be a YouTube video of this process. But the use was limited to commercial kitchens, hotels and restaurants. As far as I was able to learn, when I was actively collecting, the first ones directed at homemakers, consumers, were marketed by mail-order companies in the late 1960s.
  14. Unusual & unknown kitchen gadgets

    I have these, pan grabbers that came with sets of utensils back in he early '70s. I got two sets because I like the long, perforated spatulas and the deep ladles that were part of the sets. It was a complimentary design to Corningware "Spice of Life" cookware which included some enamelware cookware in addition to the stovetop and ovenware. The could be used (with a folded paper towel) to grasp and lift the ceramic ovenware.
  15. Bacon Bits

    I use loose tea and brew a quart of tea - 2 tablespoons of loose tea, a quart of boiling water, steep for 8 minutes. Strain into the pot of beans that have been soaked overnight and drained. Add enough water to cover the beans plus about an inch. You can re-steep the tea with about a pint of water and leave it to steep for 30 minutes or so, in case you need more during the cooking, if the beans take up too much liquid and look dry on top. I use this tea in baked beans, I add some to the little new potatoes that are boiled in their skins. Any food that is enhanced by a smoky flavor.
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