billyhill

My eyes were bigger than my brain and I pulled bones from 9 deer quarter to make stock. My poor little 3 to 4 gallon stock pot does not seem up to the task. I need to either freeze the excess browned bones or lose some sleep and do it in two batches. The internet seems to say yes, but most if not all of those threads are talking about chicken bones.

Put some baby back ribs in the SV yesterday, now in the smoker. I haven't cooked ribs in decades. Texturally, they were fine. Next time, I would go a different direction with the rub. My daughter loved them and these were made at her request.

I am cooking up a pot of lentil curry and black beans with sausage for next week.

Ground up about 3 lbs of well marbled chuck this morning and made burgers tonight. Maybe one of the burgers I have ever eaten. Conecuh hamburger seasoning, a buttered and toasted Sara Lee bun, Duke Mayo, ketchup and mustard. Baked russet or sweet potato. Arroz con pollo from the other night. And a roasted chicken breast for my wife to add to salads

Tried something different making Canadian bacon. Cured and seasoned as usual but instead of smoking to 150f internal, I smoked it for about 2 hrs at 250 and then finished with 3 hrs in a 150f bath. even worse than usual picture but results were very moist.

Oh my, that speaks to me!

Good news is, they are not hard to grow.

What few dots I can connect, make me think we are talking about the same bean.

I was wondering when I read your original post about rattlesnake beans if we were talking about the same variety. The one I raised is a dual purpose pole bean good for snap beans or shelling. Mottled green and sort of purplish pods. Sound familiar? I usually.got seeds from Baker's creek/RareSeeds.com. Looks like they might be the same.

Many fond memories shelling beans with family. I grow a lot of pink eye purple hull peas most years (4 to 6 60ft to 70ft rows is not uncommon. I miss butter peas a lot. I have grown them a time or two, but I always associate them with my grandmother. She would cook them and other limas with milk and butter. Rattlesnake pole beans are a favorite. I ran a small test pilot with black beans that did fairly well. We eat beans and lentils weekly, sometimes more.

If it is skin on, the sandpaper like texture gives it away. I have been sold shark at least twice. Shark frequently has an ammonia wang to it as well, even if handled properly. I am hoping my brother comes through, he has been having a lot of success fishing for swords off north Florida.

Polenta with parmesan and braised short ribs.

The swordfish might have been shark...

Beautiful, can you provide me with more information? Temp, technique, seasoning? The results leave my mouth watering and such a humble ingredient!

Now I'm craving plantains

Stuffed pork loan, wilted spinach, pink eye purple hull peas, and rice. Corn meal cake with strawberries for dessert.

Thank you. Success! Thanks again.

What is the difference in cooking methods between wilted and sauteed spinach? Google gave no clear answer and left me wondering if they are the same. If anyone wants to impart some cooking advice for spinach, I would be appreciative.

Most of family wanted scrambled eggs and toast. My grandson wanted a hotdog. I had been craving sauerkraut, so we had hot dogs.

Chicken stir fry with baby bok choy, onions and mushrooms.

Truth be known, I will probably be working harder in "retirement".

This thread has me flashing back to my last rabbit meal at Frank Stitt's Bodega. Pappardelle pasta with rabbit, kale and white beans and a wonderful jus. Rabbits, chickens and the garden play a large role in my retirement planning.

Dirty rice. Family destroyed it.

Not pictured, 2 deviled eggs as an app and 2 as dessert.

Making sausage gravy and biscuit, if I can ever get out of bed. Wife is laying on my shoulder, snoring away. Santa keeps some rough hours. Merry Christmas!