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agree, for many years we vacationed in the summer at Canon beach and stayed near the local fish market, and in the afternoon,when the trucks with that days catch showed up we wouldgo over and get the nights dinner,,,supplies... Bud

Must have been cold there,we are at 5280feet and got the first tomatoesa fewdays ago,,,when i lived in LA,I wasnot growing anything it seemed lots warmer than that...Bud , in the mile high city....

Late frost?????Bud

My oldest stuff is in the freezerpart of the fridgeand there is lots of stuff vac packed that is older than I can remember,only redeeming thing is that I used a black magic marker to note on the bag what it is,,,,fixed some ham the other day that was 4 years old....at least Bud

first tomato of the season here in Colorado,,,it was great...hope all the others are gonna be as good, and the squash and cukes have set fruit and are lookiing good,got a while for the herbsto start looking ready to dry and put in the spice rack... Bud in the mile high city

good luck and will miss you, ...( Bud

I also have an old/old kamado,I have looked at the green eggs and it I am sure works as well, I never use it for grilling,since I have a gas Char Glogrill on an island in the kitchen,along with a 1200 cfm exhaust fan,Just did a great big pulled pork for the 4thwaith the kamado,and as usual it was real good...I got mine from a thrift store for $25about ten or so years ago...Bud

I agree,and if they are plants plant em and use them fresh,and in the winter dont over water or they will get mildew and die(dont ask how I know about the mildew.problem... Bud

got a couple tomatoes real close,the genovese basil is a bit slow due to the high temps,the garlic was a dud,,but thelarge leaf sage is really doing good and tastes fantastic...the squash and cukes are a month or so away but look great,and the savery was really great....(dont think that is the correct spelling) Bud

On beefsteaks, and fresh salmon steaks,I always salt with the real fine grained canning and pickling salt,then let it sit on the counter for a while ,while I get the pans heated up and ready to cook,makes the saltyness less severe,and more even in the meat/fish... Bud

well today it was safe for frost,pretty much,went to local old time plant place and got 4 really nice big tomato plants,they had already set some fruit,so I will let em sit till tomorrow and plant them and will wait for the great fruit these folks sell, they have been doing it since the 40,s,and do a great job, now gotta find the Genovese Basil plants,and all will be well...

my grandmother ,from the Dolomites,used to make polenta with salt cod in a white sauce,still remember it as fantastic,even though it was the 1940,s Bud

We buy lard from the store about10 pounds at a time and also make suet,It keeps the birds very happy and especially all the wood peckers in the winter time,Bud

I use the atlas for forming and three eggsand some salt and two cups of flour in the FP,to make the dough,then to the atlas,,(with the motor) Bud

I salt and a bit of pepper,after the first,very course grind,and then regrind using the same plate to get all the salt/pepper evenly distributed (dont measure,just what looks good,)works real good...(probably just lucky) Bud

im jealous,we still have until the 15th to when we go to the nursery to buy the tomatoes,they will have set fruit by then,so they will get a goodstart.(late frosts,,,,) Bud

I use Morton canning and pickling salt,it it very fine and has nothing added to it, itsjust salt,nothing else... Bud

I lucked out and found a small couple gallon wood barrel in my grandfathers basement that he made vinegar in, back in the 1930s,It still has stuff in the wood that allows for making vinegar without adding anything except the wine,I just finished a couple gallons from a batch of cabernet that I made back in the 80's and found the carboy in the darkroom in the basement,its been in the barrel for a month or so, and its about ready to bottle and use,,it came out really nice.. Bud

yes,last frost here is may 15,so you go to the plant place and get some that already have set fruit..

first off, don,t take this,wrong,I have not used Ice cube trays for other than freezing Basil into cubes for pesto.for many many years,seems all refrigerators these days, have ice cube makers,(some work better than others)(thankfully) Bud

Oregon salmon,lightlysalted ,sit a while and pan sear in butter,freshcaught trout from Colorado streams,However I catch and release most of em and only keep a few,from time to time Bud

I do mine in a bag as well,and dont get much usually either,stillcomes out great...(I put the bag on a shelf in the reefer,however) Bud

for burgers,I only use meat that I grind myself,and use a 3/8inchplate for the grinder (which is very course)I do hit it with a bit of salt and pepper,before I make the burgers,and it turns out very well....only use store bought stuff for meatloaf...it has enough other things in it that you couldnt notice the pink"slime" Bud

+1 Bud

For burgers I go to the "used meat"section of the store and buy a marked down suitable looking chunk of beef,that has a suitable amount of fat in it and hand grind it with a very,very old hand grinder with 3/8"holes in the plate, I grind it into a pan and hit it with some fresh ground pepper and a bit of salt ,and re run it thru and then form into burgers, since its very course ,it makes a great burger Bud