Susie Q

Thanks for posting this link.

I'd have to wait and see what my tongue desired to taste that particular day.

Thanks for the tasting report! I saw an article about this a few months ago in the L.A. Times and was curious about how it would taste. Don't think I would attempt it though given an opportunity.

Another storage question..... What's the best way to store green coffee beans and how long will they keep before going off? I've been keeping them in opaque airtight containers with a gasket/latch tops. When the quantity of beans goes down I transfer to a smaller container. I buy 5 pounds at a time and roast what I need for the week on the weekend. I can get a better deal if I buy at 10+ pounds.

I appreciate you posting this. It brings back memories. My Uncle raised sheep for wool, I remember seeing the harvested lambs hanging in the trees before being broken down to cook and also store. Nothing went to waste. Thank you.

Yup! It's been two weeks since I started this latest batch.

Forget everything Yearn, yearn, yearn Bacon's sizzling Turn, turn, turn There's bacon for every puropse under heaven A rind to deep fry A slice just to brown Crumbled to toss One to wrap around Fresh side, yes please Streak-o-lean in my beans God bless porcine It's my very favorite thing. Sung to "Turn! Turn! Turn! (To Everything There Is a Season)"

Thanks everyone for your help. I appreciate it. I tried a turnip pickle from each jar yesterday. They were fine and boy were they tasty! Just like the ones I love to munch on at Grapevines; a Middle Eastern restaurant I love. The lemons are still bubbling away on the counter. Maybe I should borrow one of my dad's fermentation air locks he uses for home brewing. I'm curious as to how they turn out. I don't know how they would be in a tagine but splash or two of the brine might be good in a cocktail. I'll give them a test in another week or two. Next time I won't sterilize the jars.

I've got a question. I made a jar of preserved lemons last year and they were so good. I wanted to take advantage of my trees and make bigger batches. I sterilized two bigger fliptop/rubber gasket jars. This time I cut the lemons in quarters, salted them down with kosher salt and topped them off with extra juice, to one jar I also added corriander, pepper corns, bay, and cinnamon..... ...both jars are the gassiest things. The jars are really burping and I'm seeing little bubbles. Are they safe? Off topic but also seeing the same thing... I also made some pickled turnips. Two jars. One with just salt, water, and beet root. The other I added vinegar to the solution to also try the variation. They are off gassing too. Are these safe? I also sterilized these jars before using them. The recipe didn't call for boiling the pickling solution nor putting them in a hot water bath. It said to just leave them on the counter for a couple of weeks then store in the icebox. I burped all the jars a few times as I didn't want them to possibly explode. I've had a jar of sourdough starter do that. I'd sure appreciate some help.

Something I've been craving for a month or better. Chicken fried steak, cream gravy, mashed potatoes, steamed carrots, wilted lettuce salad. Dessert was some shortbread cookies I made this weekend and Earl Grey tea.

Anyone remember the candy fizzy tablets you could drop into water. My brother was crazy about those. Ne not so much; I hate carbonation.

Ribbon Candy - We always had it at Christmas time. It had to be the thin kind not the thick. I haven't had any for over 15 years. Anyone know if they still make it? My brother used to like Seven-Up Bars - 7 different bites of candy in a row all stuck together with chocolate. There was caramel, fudge, coconut, and others.

Sugar Babies and Sugar Daddys were always in my Easter basket. I didn't and still don't care for chocolate. Sugar Daddys were all caramel, Sugar Mamas had the chocolate coating (yuck). Beemans gum....When they do a re-issue every three years or so I buy several 20 pack boxes to last me till the next re-issue. I still eat it when it's brittle and hard. Love that pepsin flavor. One guy used to give out coconut flavored hard candy every year on halloween. I bartered my chocolate to get my hands on those. Chico Sticks (sp?) - Buterfinger like but without the chocolate.

Just the way I like my ribeyes!

Good one!

If it's really good bread I wouldn't mind if I had to pay for it.

Hot Now KK's. Golden Rings of Bliss!

It's going for the kitchen in a different way. I'm making an extra payment on the mortgage. The kitchen will be a tiny little bit more mine.

I agree with that. I just bought my usual amount because I had used the last of my Basmati. I have seen many families putting two 20 pound bags in their carts. That much rice would go "buggy" on me before we could eat it all.

The pizza place that delivers uses company trucks so I just double the tax. The place I order spaghetti from uses personal vehicles. I give a couple extra bucks on top of my regular tip to help with the kid's gas since he's driving his own car.

The Costco at Signal Hill in L.A. County only had Uncle Ben's Converted and regular long grain rice on the shelves today. I asked about the Basmati and they said they had it on back order with no delivery date. Hit my local Smart and Final store and bought the last burlap bag of Basmati on the shelf. I paid $8.79 for 10 pounds. The clerk said customers seemed to be buying more rice.

I gave a case of Mexican Coke (bought at Costco) for our $20 Thieves Christmas gift exchange. Never saw a flat of Cokes pass through so many hands.

Depending on the occasion, the time, and the place I'm eating I have sat down and ordered a pot of or cup of tea. After it is served, I have on occasion, quietly and discretely, pulled out my own tea bags and used them. I've never had a server comment on it and I have always paid for the the tea service. I do this, when it's late at night I want something hot but not with caffeine, or when presented with a basket full of nothing but fruity flavored teas. I don't make a big show of it. I'll also only do it if it is only just close friends at the table and I have extra to offer should they order tea too. I never do it at a fine restaurant, nor if I am some one's guest at any restaurant, nor at a restaurant where the tea is brought already brewed. I won't do it at business meals or mixed groups (friends and others). I'd never do it at someone's home. Although I love pure maple syrup and fresh ground pepper, I would never bring my own seasonings and condiments.

Would sifting the ground coffee through a fine sieve before brewing help remove some of the "dust " that creates the sludge? I use a Kitchen Aid blade grinder. I don't mind the sludge. I think filtering the coffee would remove too much of the body and the oils that I love in french pressed java. As for stirring; I bloom the coffee first by adding some boiling water, swirl it to make sure the grounds are wet, then I fill and stir with a pair of "still stuck together" thick chopsticks.

The 99 cents stores does this. I noticed it the last week when I went to buy cokes for my dad. Hefty One Zip quart freezer bags came 5 to a box @ 99 cents. The Shasta cokes that I was looking for used to come in a 6 packs for 99 cents, now they have cut them back to 4 for the same price. It's false economy. It's "cheaper" to buy the regular packaged ones at the grocery store, which I did.