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JEL

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    http://www.hollygrovefarms.com
  1. do you live by yourself.... not to be nosey, but often times a person's appetitie is stimulated by company....... i speak from experience, not trying to br dr phil.......... you haven't lost an estreme amt of wgt..from your description, your running about 2-3# / week which is not outrageous....... if you feel good otherwise than muscle soreness (which is good), i wouldn't pay it much mind......... good for you and god bless..........
  2. drink lots of water. eat something every hour your at work........ maybe an apple, a pbj sammich, nuts, milk............. think about a dietary supplement..... i've done the kind of physical work you're talking about, in those same climates, i'm the same age as you are, just remember that your metabolism is not the same as the 25 yr old guys you are working with...... eat a clean diet, low glycemic carbs, (like oats as fresser stated), sweet potatoes, and veggies..raw baby spinich for the win......... you should be able to load up on all the meat and dairy you want unless your predisposed to cholesterol and bp probs in which case you should move to ethiopia and starve.... best to you and yours......
  3. why don't you just use a celcius thermometer........you've already mixed the ingredients, the oven is labeled in F , you can only trust an oven or a thermemeter so far anyway.....you don't need a conversion table, just calibrate your oven.....
  4. 28g /oz---weight 454g /lb 30ml /oz ---volume 237ml /cup i'm not gonna mess w/ temperatures
  5. JEL

    Trotter gear

    dumb question......... why in the hell would you boil pigs feet in chicken stock......
  6. I have to agree with this statement. ← an affluent nation with a notoriously cheap food policy......... watch how things change this coming year..... food prices are going to go through the roof...
  7. JEL

    Six Dozen Eggs

    boil and pickle with smoked sausage links in hotsauce...... buy beer....
  8. in the first pic, what is the grey colored hose that's running vertically, is that the under the sink cabinet?? i'm puzzled because it's straight (without a water trap)...japaneese plumbing lesson needed... in the second pic, what is the contraption on the tight, vacuum cleaner??? tell us about the blowtorch on the top.....
  9. are those chocolate chips in the lazy susan...also noticed the sirachi in the fridge door......and would that be a jar of claussen pickles in front of the sirachi....
  10. you're gonna have to clean again after they all leave... but it won't make any difference because you have to follow your mitochondrial dna.... it's telling you what to do at this point..... treat yourself to something nice if you get too stressed, no, not a pedicure, more like a xanax and a few adult beverages..... keep us posted and let us know how it turns out....probably fine...
  11. "relative ease", i've never thought of it as an oxymoron till now.... are all the female family members coming over to celebrate?, or just to see how clean your house is... big italian family, catholic too i'm sure, even more guilt..... i grew up in a big german lutheran family in the midwest, it was the same thing, so i understand your stress level.... i've always felt kind of bad about the way women in my family nearly killed themselves during the holidays...the only thing worse would be their misery on a camping/hunting/fishing trip.... do the best you can, it's family....if they don't like it tell em to kiss your ass...
  12. i'd get up early and make the gumbo before i went to work.... that way it would certainly be hot, healthy, and with no overcooking to ruin it... i'd take the rice hot too......
  13. here is a recipe for smoked polish sausage from the same book 1 lb icewater 2 cups soy protein concentrate, or non-fat dry milk 5tbsp salt 1tbsp sugar 2 level tsp prague powder #1 1tbsp black pepper 2 large cloves garlic 1 heaping tsp marjoram 10 lbs boneless pork butts grind same as other recipe stuff into 38-42mm hog casing. sausage is often placed on smokehouse sticks , spaced properly and allowed to dry. you may dry the sausage as follows: 1) when stuffing the sausage, it is normally hung in the room where you are working. by the time you are done much of it may already be dry. you may put it in a preheated smokehouse @ 130F with dampers wide open for one houror until casings are dry and taking on a brown color. 2) place the sausage in a cooler and leave until they are dry. Smoking sausage is placed in 130F smoker with dampers wide open until casings are dry. gradually increase the temp of smokehouse to 160-165 F with dampers 1/4 open. apply heavy smoke until meat has internal temp of 152F. remove from smoker and shower with cold tap water until meat is @ 110F. allow the sausage to hang @ room temp for 30 minutes or until desired bloom is reached. place in 38-40F cooler.
  14. I'll second that, if you don't have a copy you should get one. ← i knew a guy who was quite the home sausage maker, he had a couple shelves full of books on the subject.. a few years later on one of my visits, i noticed all the books were gone except for the "kutas" book. i asked why? he said he'd read them all but this was the only one he really needed to keep.....
  15. i'd love to cook for a bunch of sorority girls...... and their mom's too...............
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