annecros

Blackberries and Dewberries in the south. Wild strawberries in the south. Dandelion greens in the south. Yes, Huckleberries as well. Ramps (ick, but Dad was fond of them for some unfathomable reason). Bream and Crappie (does fishing equate to foraging?). And the mother of all foraging in the south: The Mayhaw! Although my mother managed to domesticate two trees, keeping us in jelly. Fiddleheads are not hard to find in the south, though it depends upon how woodsy the area is you are located in. Wild violets, Grandma made a salad. ETA: Oh, oh Sassafras! How could I forget that? Pine nuts, hickory nuts...

I too use the coarse disc and a double grind. I guess I should have been clearer about the disc. In fact, the coarse disc is the only one I use on the meat grinder. I wonder what those other thingys are good for?

Oh wonderful! Now we are getting somewhere. He has a garage full of power tools. We have a fish/turkey fryer, gas grill, smoker, and a small just plain grill. He even has some word working thingys I bought him that he has not used. We own bar stools. Six of them. Home Depot and Lowe's both sell tile. Anybody got a parts list and plan? I'd almost split the difference for a good one.

I've done it both ways. If I am cooking burgers for a crowd, I pull out the old fashioned meat grinder and double grind. If it's just hubby and me, I use my fp and make "chopped steaks" instead. I do prefer the mince from the fp for chili and meatloaf though.

That's a great question, and I am looking forward to hearing from someone who really knows what they are talking about. I've heard everything from brining (draws the blood out) to "that's not fit to eat" to "just cook it up" It would be interesting to find out what the effects of curing will have on the ham.

Hey Anna, Some of the folks on the "Charcuterie" topic can advise you on what would happen with the ham, I'm sure: http://forums.egullet.org/index.php?showtopic=79195&st=2490 The topic is 84 pages long but that link should take you to the last page. Good to hear that the farmer's you were dealing with are making efforts to do the right thing by you. Be sure and tells us about how everything turns out with the sausage!

Wow! That was a job, and they look beautiful. What is that, about a dozen pints or so?

Yeah, if they are raising Berkshire and take pride, they are going to take the situation hard. No need to be pushy. I think they will make it right. Lucky dog! Mine thinks it's really cool to get a bit of jerky!

Ahh, toby. Where have you been all my life? Yes, extreme attention to detail. So much that it makes you crazy. All that is what I remember. Yes, there are plans. But, they can change. The weeds. the darned weeds. the godforsaken weeds. I hated the weeds. The only thing I hated more, was admitting, wide eyed, that I was in the weeds.

I've noticed a lot of real tacos on the trucks over the last few years. Yep, FINALLY, real Mexican in South Florida! Will have to give your truck a try soon.

Try presalting, draining and the rinsing for that squeeky clean, crisp mouth feel. A more natural way of pulling the moisture out of cukes than bondage and torture.

Eh, seafood purchase called in a week out? Tourist season coming in three months from now, and winding down now? You know you are going to lose employees to attrition - so overhire now. Holiday's coming up, who ya gonna call? Passover next month and how much chicken soup will you need? Lovely Rita got knocked up and won't be able to handle the big trays in two months? The best I've known are long term planners, including contingencies. It may be that a personal life is not a priority. It can't be if you are never at home at meal time, or a holiday for that matter. But, that's just my opinion, and it's been ages since I worked in "the life." <giggle> FOH is not that divergent from prostitution, come to think of it...

Well, I am going to have to dissent here. People who work in restaurants are compulsive planners. Prep, purchases, reservations, sidework, etc. Plan, plan, plan. They are also incredibly flexible. They don't take it personally when all the prep goes to hell in a handbasket. And it will.

Sunday morning, and probably too late, but Michael's Genuine Food and Drink is worth checking out, I understand. Going very strong.

No you guys are not being helpful. Yes, diva, my husband has visions of himself flipping shrimp tails into guest's laps, constructing an onion volcano, etc. He can't do that. He may get it yet. I can show him a real good time with that money...

Eh, that looks bloodshot to me. I would offer those pics to the farmers. As much as you are paying for Berkshire, you shouldn't have this sort of problem, and they need to make it right. I will PM you some information this morning on embedding pics using ImageGullet.

I don't know about a German guy, but Lou Pearlman made a mess of things. $100M in fraud indictment for Lou Pearlman The guy that originally developed Church Street Station has been brought back to operate a portion of the complex, and there are plans for a hotel there. Familiar face to take reins of saloon Sounds promising. Orlando was always a popular destination for Senior trips in the 1980s.

I'm not a butcher, but I do try to be helpful! The USDA has a fact sheet of color variations in meat: Click here for USDA fact sheet If you have seen and recognize bloodshot meat (you never forget it, do you?) I think you have enough experience to rule that out, so I would trust your judgement on that. According to the USDA, meat coloration can be very variable, even in the same animal. I remember the sort of color variation you are describing in the pigs my grandfather butchered. Of course it has been a very long time, and I am not sure I could even look at a photograph and be able to pass judgement. Can you get in touch with your purveyour, who might be able to reassure you? I am sure there are other member's who have had much more and recent experience here than I have and will chime in. Good luck.

I like to keep my eye on this web site, wether looking local, or if I happen to be taking a road trip somewhere. They do have a Canada page, but I am not familiar enough with Canadian geography to know if it would be of any help. Click for "pickyourown.org"

My husband wants one of these: Click here for all the Portayaki Dope I have exhausted the "you won't use it" - "we could spend the money elsewhere" - "You are just in love with the idea of being the center of attention" arguments. Can you help a lady out here, and give me some ammo on why we shouldn't buy one? I am fighting a losing battle.

it definitely depends on the stove ... some are meant for cooking and can actually simmer. others (like mine) are climbing stoves that let you choose between Off and Blowtorch. They're great for melting snow and boiling water. But they'd be more useful for welding yourself some outdoor furniture than for making a sauce or some pancakes! ← This is true. But, Coleman is my friend! And as far as the MRE's are concerned, when you are tired and starving from a day (and a night) of outdoor activity, they can't be beat.

Well, he'd better be careful. Take away those taco trucks, and the newest voting block in his district will be feeling some cultural anxiety. Never mind that really good, nutritious, affordable food comes off taco trucks. I love them here in my area, when I am out and about.

That's a tough diplimatic line to walk. I guess it depends upon how frank you and your partner can speak about his beloved wife. Maybe asking her to let you know what and when she is going to bring stuff in, just so you can "know what to promote" on the floor would help. Then you can maybe carefully insert the message that you won't be able to sell that much pudding on a slow night, and it would help if she brought it in Friday instead?

Green leafy vegetables (collards, spinach, mustard, turnips, beet greens, etc.), lots and lots of them. Great nutritional bang for the buck, and relatively cheap.

Thanks for reminding me of Versailles. It was one of my first stops way back when I relocated to South Florida the first time. It sounds as if a revisit is in order. I always loved the atmosphere, the sort of Florida fussy/casual attitude, the lovely smells, and of course the great food!