Goatjunky

Not talking tuna casserole. I have quite a few jars of tuna, including belly, that i canned this past year. I am looking for some of your favorite recipes? I feel greedy about these jars and don't want to waste them on run of the mill.

This recipe from saveur is fantastic portokalopita. an orange cake with phyllo plus its pretty and eaSt to present. http://m.saveur.com/article/Recipes/Orange-Cake-Portokalopita

Guacamole DE are great. There are recipes online but i just wing it and add avocado to the yolk with finely minced jalapeno, and onion. A little hot sauce or cayenne and some cumin. Garnish with cilantro. Oh i forgot..lime juice. That mixture is even great without the avocado Capers and anchovies are great I know i have another recipe that is killer, but cant think of it for the life of me.

I think you should write about them! And im so insanely happy you turned me on to rocksmith. Obviously there are a lot of us who want to hear more.

Sick and on my own.. cheater avgolomeno. 1 can Campbell's chicken soup, diluted. Add juice of one lemon and one well beaten egg when hot. Whisk the heck out of it

A set of cuisanart pans, a ninja, three attachments for my kitchenaid, ruhlmans charcuterie book.. and my favorite..a basket put together by so non foodie bff that includes olive oil, balsamic vinegar, spice grinder and about 10 little gorgeous tins of spices from a spice shop in SF she went to. She totally did her homework and i cant wait to experiment. She says she benefits because i then feed her. I also got cash that i think will be used for a smoker. Now to research what kind

I feel like this is such a basic question, but i just realized im not sure that im right. Tomorrow i will be cooking a prime rib for the second time ever. I bought a five pound roast and a four pound roast because i have a few people whi prefer it a little more done. Since they are two seperate roasts i i was planning on cooking time for the larger one. Timing for a five lb roast. But because i will have both in the oven at the same time do i need to adjust my cooking time?

My father swears by vinegar. Hes 76, healthy as a horse. And takes it twice a day for years. Here is a quote about its supposed benefits Apple Cider Vinegar, that wonderful old-timers home remedy, cures more ailments than any other folk remedy -- we're convinced! From the extensive feedback we've received over the past 8 years, the reported cures from drinking Apple Cider Vinegar are numerous. They include cures for allergies (including pet, food and environmental), sinus infections, acne, high cholesterol, flu, chronic fatigue, candida, acid reflux, sore throats, contact dermatitis, arthritis, and gout. Apple Cider Vinegar also breaks down fat and is widely used to lose weight. It has also been reported that a daily dose of apple cider vinegar in water has high blood pressure under control in two weeks! My own resolution is to compost. Not exactly a food resolution, but then again it is.

Im going to do a raw pack i have decided. Excited by the oddness factor for some reason. So im looking up how to use it and will put some sort of instructions with the jar. It totally fascinates me that people are grossed out by home canned tuna as opposed to store bought.. Anyway, im babbling. I will post pics on my experiment

I have a ton of moose meat at my disposal. This is new to me and i am trying to figure out what to do with it. I will be making a lot of jerky this weekend, most of it will be kept frozen and used in stews, etc. But thru googling i discovered the idea of canning it. This appeals to me because i would like to share it.. however.. canned meat sounds unappetizing. Wwhat would you do with the end product? I want to send some to people along with my canned tuna and jellies but am thinkiing people will be stumped by it. Canning cooks it, so im not sure how you would use it in recipes. Anyone ever try this?

I want to make this as a part of my christmas baskets, so i need a little shelf stability for shipping, etc. The orange peel concernns me a bit To make it more shelf stable im thinking candy the peel or just dry it?

I am putting together baskets this year as presents and am looking for some new ideas. I did search this topic and found many other posts and some great ideas but am curious what any of you are doing this year. I already canned tangerine marmalade from my tree, jalapeno jelly, cranberry chutney, habanero chutney, salsa, and fresh tuna belly (which may not go in basket as its appearance is off putting) im going to can blueberry maple sauce and spaghetti sauce next weekend and plan on doing some salted caramels, baked goods, and possibly some cookie mixes layered in jars. Two questions. Anyone ever make jerky from moose meat? Do you think i would have to treat it differently from beef? And when freezing cookies are there any kinds that dont hold up well to it? What are you making?

What are your thoughts on improving that green bean stuff? I swear they eat two spoonfuls but its a must. Lefse is eaten with butter, butter and sugar, turkey, turkey cranberry, something to wipe the gravy up with.. you name it Iwill post some pictures

You guys are so inspiring me! I am thinking of doing two seperate dinners a week apart, mostly because on Thanksgiving i am bound by tradition. My extended family is completely devoted to the same menu we have been eating for 30 years. You should hear the uproar when i suggest something differrent. I usually stick something new in anyway. Anyone else trapped by tradition? We are having Brined roasted turkey AND a deep fried stuffing Mashed potatoes Gravy Bourbon sweet potatoes Corn pudding Cranberry sauce The dreaded green been casserole Gruyere rutabagas the jello mold that is made every single year and no one eats Lefse (pretty much a norwegian tortilla made from mashed potatoes) Cheesecake Pumpkin pie Lemon merengue And fruit salad It is total midwest traditional and im chomping at the bit to try new things, but gotta keep the grand parents happy

Panaderia.. im late in responding but i just have to tell you. The banana leaf method on the grill was a HUGE success

So what i got are completely unidentifiable cuts. I was loaded up with about 10 pounds of meat in cryovak packages that all look similar. They look really lean and somewhat darker than beef. Im debating what to do, but am going to let them sit in the freezer til after thanksgiving.

Chris those root chips sound great. And im going to have to try and get your danish turkey meatball recipe from you. I have been planning a special meal for my danish mother. Full buffet wont work for me unfortunately. I just dont have the room when the leaf is in the table. Passing is completely awkward, but seems my only choice. Well semi buffet

Thanks Heidi. Great idea. I can put the salads, juices, and some side dishes there and do "semi" buffet with the most popular things on the table. And make my husband sit next to the buffet if refills are needed lol

This doesnt pertain so much to cooking as it does serving.. but im adding 4 more people to my table this year making a total of 12. In the past i have put everything on the table for family style passing but know i wont have room now. I have a sideboard, and can put things there.. but it just seems awkward. Would you stand up and pass the bowls and put them aside? Let people get up and fill their plate? Im pushing it spacewise for 12. Im trying for a less crowded table this year, but dont want everyone or one person jumping up and down the whole time. Plating everyone seems difficult and time consuming but i am space limited. So im curious how the rest of you do it

Thanks andiesenji! Going to try if friday. I am going to post pictures soon and hopefully a good update on thebhabanero jelly. Unfortunately the canned fresh tuna turned out extremely ugly, hopefully people are brave enough to try it

I went on a canning spree yesterday and everything turned out great except one batch if habanero jelly. Its not setting up. I have been reading ways to fix it and am thinking i will open the jars and recook it with more pectin. But i cant figure out exactly how much more pectin i should use. My yeild (i shared with a friend) was 4 1 pint jars.

You know Tim Love is going to be on

Thanks to a friend of mine i am about to get a TON of moose meat. I have zero experience cooking game. I have no idea what cuts i will be getting but im looking for recipes and advice

Roast and dice or even puree and add to guacamole. Really vibrant and fresh tasting

Salt Roasted Beef This is for a 3 to 4 lb roast 1 clove garlic minced 1 1/2 tblsp prepared mustard 1 1/2 tblsp chili sauce 1 tblsp ground black pepper 1 tsp ground cloves 1 cup salt Mix all together into a paste, if too crumbly add more chili sauce. I put my roast on a foil lined rimmed baking Sheet. Spread the mixture over the exposed surface. Cook at 500 10-12 mins a lb for rare, 12 to 15 mins for well, and if you insist 15 to 20 mins per lb for well. After its rested tap the crust off and remove.