suzilightning
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Posts posted by suzilightning
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17 hours ago, heidih said:
I'd read about the whole grouse hunting culture in romantic novels about the Scottish countryside. but who knew- https://www.theguardian.com/environment/2019/dec/19/scottish-grouse-moor-owners-face-licensing-within-five-years
Roadkill harvest of larger critters like deer is a thing right? Free food.
derful ,medical doctor.
when we lived in east Texas I saw more dead armadillos than live. I believe it was about 90 to 1.....
up in this area of NJ or in the mid-Hudson Valley you have several options .....
keep the meat for yourself
offer it to a food bank
offer it in winter to the state to feed raptors.
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18 hours ago, weinoo said:
Hope those scallops didn't go into cans!
Oh, geez!!!! .50 US per pound. Thwy did pay for our new shoes in the fall. Unfortunately this year the harvest started out good but the scaps were wiped out in a week or so .....
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Go over the drawbridge from Diamond Beach into Cape May across Mud Hen Gut and there is the Snow's /Doxsee processing plant.
I have opened more than my share of scallops growing up as well as clams and oysters.....
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On 5/1/2020 at 4:37 PM, Anna N said:
I ate a whole sleeve of Ritz crackers. Just Ritz crackers.
WOW! I buy the small sleeves and can only manage 5 at a time.
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5 Ritz crackers - 3 with a garlic and herb cheese, one of those with red pepper jelly, 2 with pepper jack topped with some of that red pepper jelly.
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2 hours ago, DiggingDogFarm said:
Ruffed grouse can be one of the most difficult small game to bag.
You rarely notice them when they're at rest — when they take flight, the loud noise startles you so much that they're gone before you can recompose yourself. LOL
They're tasty though, when you do get lucky.
I had to laugh....
we are currently documenting a very, VERY friendly ruffed grouse. Like this bird will walk up to you and want to have a conversation. He's too sweet to dispatch.
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11 hours ago, KennethT said:
I don't think you'd find that stuff in Shoprite in the best of times!
My usual Shoprite usually has duck in various incarnations - whole, breasts, legs as well as frozen rabbit.
I'd hit up Quattro's in Pleasant Valley NY for the other things.
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21 hours ago, JoNorvelleWalker said:
I love redbud. They are in bloom here also.
Half a state north and the trees are confused.... forsythia bloomed in March, the shad bush bloomed the last two weeks, any other deciduous trees - which usually would have leafed out by mid April - are barely in bud. I dread when they do bloom!!!!
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Two well written books on the subject in both the US and Canada are:
The Fortune Cookie Chronicles by Jennifer 8 Lee
Chop Suey Nation by Ann Hui and who knew there was a Cantonese restaurant on Fogo Island?
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Welcome. In the cooking section there are also the eGullet cooking classes.
What skills do you have already? Is there anything you are looking to learn to do?
Ask questions.....
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14 minutes ago, Smithy said:
I checked on The Outdoor Kitchen: Live-Fire Cooking from the Grill [A Cookbook] at Amazon, and it does look good. It's quite new! Maybe I can talk my library into purchasing it; in the meantime I've saved it to my list.
Thanks for the recommendation!
You're welcom. Here's to your library opening up soon.
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3 hours ago, Kim Shook said:
Thank you! You've inspired me. I've decided to make something similar for dinner tonight - frozen fries, chunks of ham, and the egg.
Mix it all together, add some minced onion and red bell pepper and you have eggy potatoes.
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On 4/23/2020 at 12:29 PM, BeeZee said:
Clementine for dessert (they have kept just fine for several weeks, I'm pleasantly surprised, although I will be happy when they are gone this week).
You could have shipped them up to me - had to go buy a bag for Johhnybird as he has discovered he prefers them to lemon juice in his amaretto sour.
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1/2 a BLT on toasted white bread with some Miracle Whip.
The other half is going with us for John's lunch as we check a bluebird trail for nesting birds.
Made John gluten-free pancakes for his blueberries and maple syrup.
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All prepped for John's dinner when we get home from the field(checking bluebird boxes for activity).
Julienned red peppers, carrots, water chestnuts and onions. Lo mein sauce (Rachael Ray recipe that is quite good and not too spicy for John). Lo mein noodles. Sauteed shrimp to go on John's; vegetarian for me.
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@Smithy, cleaning out my mailbox came acrossa title you might want to check out for next season; The Outdoor Kitchen:Live-Fire Cooking from the Grillby Eric Werner and Nils Bernstein.
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Some vegetable dumplings today; a small chicken and craisin wrap yesterday. Using up some of the lettuce John brought me last week.
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@Smithy, thank you for the flower and bird pictures. (As I sit here watching the snow/rain come down).
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1 hour ago, Raamo said:
One of those what is fresh at the grocery store days.... Walleye and asparagus, with a negroni.... cuz.. well everything!
We didn't have sliced almonds so went with normal panko breading then fried.
OH!!!! Walleye. What I wouldn't give for some walleye.
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On 4/16/2020 at 6:06 PM, BKEats said:
Can you describe this more.. I don't know what beef debris is exactly.. It's cooked down some cut of beef and then a pan gravy. Is there dominate flavor or seasoning. I've heard of this I think in Rochester? Is it a sandwich? Is it normally on mashed potatoes, fries, or wedges or all of the above in addition to rice, pasta or garlic bread.
You are thinking of a garbage plate I believe. Fried potatoes, macaroni salad, meat of some sort - beef, hotdogs or even fried fish.
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18 hours ago, JoNorvelleWalker said:
I have a can of pumpkin from 2005. It's organic though. Come to think of it I have some pumpkin that's more recent. If only I had some chocolate cake box mix.
I have a recipe for pumpkin olive oil bread if you have light olive oil. Oh, yeah and one for pumpkin chocolate chip bread we used to make at the bakery. Just sayin'.
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46 minutes ago, BeeZee said:
My sister texted me this photo of her pantry after her Sicilian husband went grocery shopping
can my husband come and live with them? Here is his request for dinners …. pasta and shrimp, shrimp and pasta, pasta, pasta, pasta, shrimp and pasta...….
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Couple of nights ago, influenced by some folks here, John brought me some canned green beans. I had made mashed potatoes to go with the leftover meatloaf for his dinner.
I cooked them low and slow with a little veg stock, garlic and butter. Closest I have had to the beans I remember from down at Luby's Cafeteria in Hooks, TX.
HIS: meatloaf, beans and mashed potatoes
HERS: beans and mashed potatoes reinforced with some garlic and herb cheese and a scoupson of French onion dip.
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The last few days it has been a pint of water, a small yoghurt with some tinned fruit (all of my mandarin oranges have been sacrificed for juice for Johnnybird's Amaretto sours - he likes the juice from them instead of lemon juice in the drink). I also scored a cranberry scone that was rich and flaky and two crumb buns that I cut into half or quarters.
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Food Funnies
in Food Media & Arts
Posted
As close to laughing gulls as you can get .....
these are too close to home for folks who have places down the shore.