lemniscate

Barszcz.

Costco had pork loins on hot buy. Bought a larger one and made cured pork loin/back bacon/Canadian bacon with a mixture of Morton's Tender quick, sugar and spices. 3 days in the cure and sliced today for frying and freezing tomorrow. Came out pretty good. Mostly for egg sandwiches.

I think the cake might be "over-creamed".

from: Great British Bake Off Common problems: Failure to rise There are two common problems encountered when making choux pastry. Firstly, if you add the eggs to your hot water and flour mixture before it has cooled, the eggs will cook in the paste and refuse to rise in the oven. I transfer my hot paste to a cool mixing bowl, stirring from time to time until it feels just warm to the touch. Then I add the eggs. A second common problem is adding too much egg. Add the beaten egg a little at a time until the consistency described above is reached. Often less egg is required than stated in a recipe.

H Mart seafood counter is second to none here. Clean and beautiful.

There's a couple of "Paletas and Agua Frescas" cookbooks on Amazon. (This (eG-friendly Amazon.com link) and This (eG-friendly Amazon.com link). There's an agua fresca recipe book in German and a kid's book in Spanish also. The traditional flavors around here are Horchata (almond,rice,cinnamon), Jamaica (hibiscus), Tamarindo, Sandia (watermelon), Pina (pineapple) and my fave Pepino (cucumber lime). Those books have those and far beyond combos from my quick perusal.

In a last ditch effort to make use of the very end of my lemons, I attempted to make a lemon vanilla freezer jam? pie filling? etc.... It's a quart and a half and it didn't set, was more like a syrup. There is no peel in this, I'm not a marmalade fan. I reprocessed it today and added more sugar and held it a 210F for a couple minutes longer than normal It darkened a bit from original, maybe the sugars were starting to caramelize a bit (?). Frozen plate test shows a thicker product now. A possible success.

I have a backpack setup somewhat like yours for road trips. When those happen (hopefully again not in the too distant future) I travel with my A4box appliance, which is easy and useful, but way more expensive than your hotplate/toaster et al. I usually bring sous vide'd meats and vacuum packed sides from home (or convenience food sides from supermarkets) for the times eating out on the road is not desired. I don't find it too terribly hard to cook on the road, if I planned it well. The oven intrigues me, not gonna lie.

I think they're giant parsnips. I don't think its horseradish. It grew wild on our farm and those would be the weirdest horseradish roots I've ever seen. If it were horseradish, your fridge would be very fragrant by now. To make horseradish, blender, vinegar, salt, gas mask. Do it outside. You have been warned.

I tried the black. It was roastier tasting than the green. Best I could describe is new mow hay scent and slightly grassy taste. But not like black tea. I like it, it's a good substitute and certainly something to talk about. "almost, but not quite, entirely unlike tea". *Douglas Adams

I have gotten some Harney and Sons Yaupon Green and some Yaupon Black 2 oz. tins to try. I tried the green so far. I normally don't like green tea, especially the spinach-y types. I liked this, it was herbal and a tiny bit resiny to me. I think I remember sweetgrass note. Not like spinach. Frankly, I forgot to try the black so far.

Me too! YEEEE-OUCH.

We call those "cocktail" trees here. They used to be all the rage, but then it was realized the more dominant grafts would take over the tree eventually. I think the lemon/grapefruit portion would overpower the other grafts and the orange part would quit producing. Or, the sour orange root stock would just take over completely. (Personally I think sour oranges make the best margarita mix). So, short term, you may get that on the tree supermarket of citrus, but long term, it will change into one of the more dominant grafts.

In my area, Eureka and Lisbon lemon tree are bulletproof, you really have to work hard to hurt them. And prolific fruit, but it takes a few years for full production. These are not dwarf though. I cannot grow lime because it actually gets too cold in the winter at times and kills lime trees every few years if there's a few nights of hard freeze.

From USDA website: To make bacon safe to store at room temperature (shelf stable), it is precooked in the plant to have a water activity at or below 0.85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety

I've done candied peel microwave method and Instant Pot method, never the old several hours way. Once you roll it in the sugar and let it dry, it just gets drier and harder as it ages. I have never seen mold or anything growing on the peels I have processed.

Another possibility: https://www.npr.org/2011/11/24/142701409/turkey-joints-that-taste-like-candy https://www.turkeyjoints.com/category-s/100.htm

I was wondering myself if Habitant French Canadian pea soup was worth a try. I stumbled across it on Amazon. Can a Canadian eGer advise me on this? Is it good? With smoked ham or without?

My Dad was more colorful, he said he would kick my ass if I ever mentioned wanting to be farmer. He had dirt in his veins as a generational farmer and knew there were better ways to make a living. I listened to him about this advice.

Family farm. About 240 acres. It was called truck farming, because we grew many types of produce that matured at different times of the seasons. Pickles, sweet corn, melons, green beans, potatoes, cabbage....... There were old-school Farmer's markets where farmers from miles around would arrive and rent a stall under a large roofed structure, shaped like a cross. You would back your truck into the stall space and set up your produce. We sold by the pound at the Wed and Sat market. This market near Eastern European immigrant neighborhoods and urban downtown. People moving to the suburbs, the older generation dying out and shoppers wanting super-large supermarkets with everything* eventually killed this market. The gentrified pop-up shaded farmer's markets of today pale in comparison to what real farmer's markets were, just 2 or 3 decades ago. The other market we went to was the 0:dark:thirty (3am-7am) wholesale market where we setup and sold bushels of our produce to stores. They would buy 30 bushels of green beans, or 40 crates of melons or 100 bags of potatoes. That was 2-3 times a week at high season. We would load them on their trucks and they would take off to the outskirts to the smaller supermarkets and resell the stuff. Fresh almost everyday and local for sure. There really wasn't too much trucked in produce in our area during growing seasons. We ran a small cow/calf beef operation and also swine for a while. We switched to soybean growing and that was how the farm was until the end. The farm was sold eventually to add to series of parkland, the fields went fallow and are heading back to the woodlands they haven't been for probably hundreds of years. Full disclosure, I wouldn't have taken over the farm. It was hard work for often little to no gain. Especially during the farm crisis (Remember Farm Aid?).

I 2nd @Shelby's submission of Thai Pork Salad or aka Nam Sod.

This. All the local airport rental cars (all the big agencies) here seem to have Florida plates. We are no where near Florida.

Well, I finally got around to trying this technique this year. I had *some* limited success. Two of the mason jars I used as vessels of color broke in the IP (out of 6). They were used jars, could have had hairline cracks I didn't notice I suppose. I was using the metal trivet, that could maybe contribute to breakage, possibly. I have a silicone trivet, maybe if I try this next year I will use it. I just gave up after 2nd broken jar and went back to cook eggs first, then color.

I always equated shredded wheat with eating tiny bones. I am not a fan of shredded wheat.

I know. That seems so civilized.