lemniscate

I whomped some honey butter versions today to use as buns for ground bison sliders. Surprisingly good for that use.

So yes, those are pomegranates. I have a 20+ year old bush that is 20+ feet tall. The purple bucket contains the empty-ish husks of the fruit. I use the "beat on the drum" method to deseed. This method gets +90% of the seeds out of the rind and that's good enough for me. I am dehydrating the seeds from about 30-40 poms in my Excalibur as I write this. That's a new preservation technique for me with pomegranates. I put the husks out for the birds to get the remaining pips to make sure the most is made of the fruit. I do have a massive lever juicer for the poms, I'll probably juice a good portion of the remaining fruit. I still have a jar of pomegranate molasses from a previous harvest so I am probably not doing more molasses. I probably could make another bottle of pomegranate/prickly pear grenadine now that I am thinking about it. If I get desperate I will make pomegranate jelly to use up the juice if I run out of room in the freezer.

LOL, I grew up knowing these are popping biscuits because the commercials showed the doughboys name as Poppin Fresh. It was fun to smack the container as a kid. I guess the correct term is refrigerator biscuits now. Poppin Fresh down memory lane.

The yearly harvest where I willingly drive myself crazy. First batch of the lowest hanging fruit done.

The kind you have to peel and pop against an edge. Pillsbury is most common brand. Are they not used in Canada? I thought they were pretty universal to North America.

Another convenience food success: canned "popping" biscuits. My little air fryer is set to 380F and I do ~10 min and then flip over to brown the bottoms for a couple more minutes. I've had limited success with the "from frozen" individual biscuits. I think I need to flip them about halfway through instead of near the end. Like at 6 min into the time. Otherwise they are slightly raw in the middle.

I'd dip the chocolate ones in peanut butter! I'd dip the haggis ones in scotch. Might as well get drunk while trying them.

I bet it tastes like Mexican rice. Knorr makes a Caldo de Tomate con Sabor de Pollo bouillon powder. It's the "secret" ingredient to a lot of Mexican rice recipes. It's called "con" for short, ie my style uses a tblsp of "con" in it. It's a really good flavor enhancer. You might like it.

Does this milk smell funny? Was that sugar or salt I added?

My bacon grease egg fried rice for start of day. A big batch as I will be parceling it out later to others. The only fresh veg I had in house was Chinese celery. So I stir fried/charred some dehydrated carrot shreds and onions along with the celery stalks to get the caramelized flavor, adding dried chives to the eggs and tore the celery leaves to add at the end to wilt down a bit. Seasoning is XO brand thick soy, some Bragg's liquid aminos, sesame oil and white pepper. Stove is a mess since bits go flying everywhere, but man, bacon grease really does something special to fried rice.

Amazon Warehouse regularly has these containers at a discount. I don't know the Canadian version of AWH, just US version.

I've been soaking my green bacon to reduce the salt level. Found the sweet spot and now it's fruits of the labor time. I had added powdered molasses and liquid smoke to the rub and the meat has a very slight sweet and smoky flavor which is fine by me. I was cutting by hand this morning, so excuse the thick, uneven slices. I'm using the air fryer to see how it does with this bacon. I've fried some ends and pieces while soaking and this bacon hardly seems to shrink.

A Mouli with just the fine barrel. No batteries required. $5. Lady at the sale said it was her Grandfather's. Need to get a nice chunk of hard cheese to utilize.

I bought a bag of Cara Cara oranges from Costco in a weak moment (it's not quite citrus season here). They looked nice outwardly, but were stringy and dry on the inside, just barely had juice. Bad crop. And it seems there were a couple in the bag that were not Cara Cara, but some indeterminate orange. I could have taken them back but I decided to use the same Superjuice extraction then make orange fruit leather from the solids. The Superjuice turned out great, some of the best orange juice I can remember tasting, very rich. The solids were mixed with sugar to a pleasing flavor and I got a nice amount of fruit leather. Everybody likes it, just like the lime leather. So, proof of concept is confirmed. I can do something twice.

Crazy, must be regional stocking. I just added 4 more to my Fresh cart. They discontinued the Solimo brand, which I think was paper product/cleaning supply focused. I've bought the Amazon house brands Happy Belly, Wickedly Prime, AmazonBrand and Aplenty so far. Most things are quite good and the prices are less than supermarket comparisons. I have no idea why they have so many house brands though.

I use Amazon Fresh and they show in stock.

(eG-friendly Amazon.com link)Aplenty Sour Cream & Onion Cashews. These are excellent.

I have very few, like 6. All of them are emotional "keeps" only. I gave up on cookbooks when I realized I don't follow recipes, I follow ideas, and the Internet exists.

Colavita (eG-friendly Amazon.com link). Product of Italy. $0.17 per ounce on Amazon Fresh.

@Shelby What's in the "odds and ends" cans?

The Aldi deutsche kuche frozen pork schnitzel are pretty good for a quick heat up meal. However, they don't seem to do well in the air fryer. I suspect they need a spray of oil to crisp and brown nicely. They stay pale in the air fryer. I shop for a couple different households. Aldi had veal patties in the frozen section, so I added those to a delivery, along with the frozen cheese spaetzle. We'll see how the reviews come back.

Costco had a "hot buy" on pork belly this week. I have never, ever done anything with pork belly. I bought one of the smaller ones and I am going to make "green bacon" with it. I was considering doing salt pork, but the green bacon sounded more flexible. I plan on doing dry brine vacuum packed for a few days. Just trying to figure out the salt/sugar/spice amounts ahead of time.

Natural light or do you use a supplemental LED?

I've got that round Pagoda ceramic that's never been opened that's probably 30+ years old. Found in an antique liquor hoard.

Mine always turned an unattractive brown color. Fine for me, but I wouldn't serve to guests that way. I just now see a recipe that uses both fresh pom juice and pom molasses for grenadine. That sounds like something I may try and hopefully the color is more palatable. Worth a shot. I love my trashy Tequila Sunrises. Tangerine juice only, cuz more classy.