caroled
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Posts posted by caroled
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On 7/25/2018 at 11:32 PM, Kim Shook said:
@Shelby and @caroled and me would toss those beans into some water that a ham hock had boiled in for about an hour, cook them for about 4 hours and then toss in some tiny little new potatoes that a strip of skin had been peeled off of all the way around and boil some more until the taters were tender and the beans soft, unctuous and uniformly olive green. And you'd HAAAATE them. LOL.
Chris stopped by a farm stand and the lady tried to give him 2 plastic grocery bags of beans that had bean sitting all day. He wanted to pay her something so she finally accepted .75c. After stringing and snapping, we had 3 gallons of beans.
Yesterday I cooked a big pot like this, minus the ham and potatoes,, but with a nice chunk of ham jelly. Cooked for app. 2 hours. They do get the khaki green color, but these held their shape nicely. Chris said they were the best he's had in an age.
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2 hours ago, kayb said:
It's my understanding the edible soybeans are a different variety. There are some Delta growers that grow them, though.
So what's been raised with the intent of becoming soybean oil and soy meal is not edible in it's green, undried state? I never knew.
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On 7/11/2018 at 5:51 PM, kayb said:
I could eat my weight in these things.
I grew up in the MS Delta. Abutting our acre on one side was a field of soybeans (the other 3 were cotton). If we'd known how delicious these were then, we'd have been our stripping those plants on a daily basis!
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Anytime I can be of assistance 😁
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@Anna N, Have you pulled your 48 hour shank yet? it's time!
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@heidih, yes, together.
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On 7/7/2018 at 7:11 PM, Anna N said:
So good. Done with ginger, garlic and sake. But no matter how many you have there’s never enough!
I did mussels and prawns ( 3#/ 1#) last Sunday night with lots of garlic, butter and white wine. For only 2 of us. With salad and bread. We finished them all!
oink oink!
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I just got to read this, start to finish. Thank you for letting me tag along. Quite the adventure.
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@kayb, a Southern girl after my own heart!
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On 6/21/2018 at 5:36 PM, pjm333 said:
Red Velvet !
Shut Up!!! 😍
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@pjm333, that is a serious load of macarons. Are those cabinets in a freezer? or do ya'll sell thru that many in a couple days time?
And as always, you know I love your chocolate dessert work!
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Those look fantastic!
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I did notice that and all the recipes I've seen don't seem to call for all that much butter. For so little needed, it looks like you'd go for the real stuff.
Said by the person that is forever looking up and collecting recipes for them and still never getting round to making them.
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@Lisa Shock, 'bout 3 seconds!!
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So @Duvel, what did you think? Bun is pretty much as depicted, and I see the sausage, but the chicken is hiding itself. The wedge fries in the photo do look good.
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6 hours ago, dcarch said:
Looks like your soil is on the dry side. How do you keep everything watered? Do you have a well?
dcarch
I see a number of poles with hoses attached at the bottom... some sort of improvised rain head spray system?
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@pjm333, oh my...one of the most beautiful renditions of probably one of my favorite desserts ever.
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I love the name of the one you had...
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I'm so jealous...Now that's what I call lunch.
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12 hours ago, liuzhou said:
Spotted these today in a Japanese store in Vietnam.
They are plastic cases to hold eggs while you boil them. Perhaps they hadn't noticed eggs come in shells.
But now you can get rid of those pesky shells ahead of time... after all, that's the hardest part of a boiled egg, peeling it!
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12 minutes ago, Kerry Beal said:
About 35 pages into his 136 pages of posts!
Thank you Thank you Thank you. Still an enjoyable read after all this time. Seeing how things have changed over the years , the photography, garnishes, food styling, I love seeing that.(on another note it is lovely to see the names of so many people who aren't here anymore , being able to go back and see their posts. and hope that they will one day drop back in for a visit.
.)
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2 hours ago, Kerry Beal said:
Oh you sweet lady , yes! I couldn't remember the thread title, and tried so many combinations in he advanced search , to no avail. How far down the rabbit hole did this take you?
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Oh I totally understood the different ends of the spectrum, where she is carting around a pretty well loaded kitchen , fridge, freezer, appliances, utensils, vessels, fresh and frozen foods and a well stocked pantry, you have much planning with what will and will not keep for a set amount of time, along with the items that will or will not be worth the effort to carry to the site. I only meant that she has opened my eyes to the vast array of foods that can be cooked while traveling and camping out... it's not all about burgers and dogs anymore.
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One of my favorites to read was by Daniel, in NY, and a pork dinner he was cooking. I haven't been able to find it in ages, but would sure enjoy it if any of you come across it in your viewing.
a nd like Shelby, I am a great fan of the food blogs. Love seeing all the changes that have occurred over the years
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Unexpected Food Gifts
in Food Traditions & Culture
Posted
It's looks like some of the chocolates on one of the other thread of the cosmos. What color will it be when ripe?