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Shelby

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Posts posted by Shelby

  1. 48 minutes ago, lindag said:

    Good grief!  I'm exhausted just looking at all those dishes you made/.

    Oh don't be!!!  I haven't even taken Christmas decor down yet.  I've been super lazy.  Trust me.  Cooking is the most effort I've put into anything this last week lol.

    40 minutes ago, rotuts said:

    @Shelby

     

    wow.  

     

    Im not going to even make dinner tonight 

     

    after seeing all that wonderful food.

     

    BTW

     

    ''''  SV'd a bit of pork belly ''''

     

    that looks stunning , like SV +++

     

    would you share the Rx ?

     

    BTW II :  with shot birds :  how do you handle the embedded pellets ?

    I made a marinade out of this:

    1/4 cup soy sauce

    1/4 cup light brown sugar

    2 tbsp hot Chile sauce

    1 tbsp grated ginger

    1 tbsp minced garlic

    1 tbsp Red Boat fish sauce

     

    I put the sauce and the belly in a bag and vac packed it.  Marinated for 24 hours.  SV'd at 165F for 8 hours.

     

    Thanks guys :) 

    • Like 2
    • Thanks 5
  2. More reuben sandwiches and yes.  Six fries

     

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    Made some lump crab stuffed ravioli--cheated and used wonton wrappers.

     

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    More chicken enchiladas

     

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    Red beans and rice.  Used the wrong kind of beans because I didn't have any of the right kind.  

     

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    SV'd a bit of pork belly.  Made egg rolls....now I have some in the freezer.  Drunken noodles to go with

     

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    Breakfast using more of that wonderful Canadian bacon that Ronnie's brother made

     

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    Ronnie finally got a couple of geese so I roasted one--removed the legs for future use.

     

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    Potato cakes and green beans to go with

     

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    Venison bierocks

     

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    Venison taco soup

     

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    • Like 16
    • Thanks 2
    • Delicious 9
  3. On 1/23/2024 at 8:03 AM, Maison Rustique said:

    Is it just here in our area, or is everyone in the country experiencing a shortage of food--mostly produce--right now?

     

    My Misfits Market order had to be submitted last night. I had already put a few things in the cart, but when I went in to finalize it, there were a grand total of 4 vegetables available to choose from. And 2 of those were tofu. 

     

    When I began talking about it with friends in the area, they said that all the stores are depleted. Is this a factor of people stocking up to get through the dreadful weather we've had this month, or is it that weather has been so dreadful throughout the country (and even the world), that the growing areas have not been able to produce as usual?

     

     

    I shop for groceries from Misfits the minute my window opens--or as soon as I can if something is going on that I can't.  There are a lot of choices at that time....If I wait until the last day of my 3 day window it looks just as you describe in both the fruit and the vegetable sections. 

     

    Local stores--haven't noticed shortages but definitely the prices are a lot higher.

    • Like 1
  4. 30 minutes ago, Smithy said:

    It turns out I'm married to an occasional Household Brownie. A few days ago he spotted my exhaustion and volunteered to prep the brussels sprouts by cutting them in half. After one or two he realized he needed to cut them from pole to pole instead of along the equator, so we didn't have too many leaves fall off. 🙂

     

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    That particular vegetable dish involved my opening a package of pecanwood-smoked thick-cut bacon we've carried with us the entire trip. It's excellent stuff; I recommend it highly. I'd intended that bacon/sprouts/tomato dish to be dinner, but my Household Brownie wanted more meat than that, so I consented to cooking one of two remaining half-racks of pork ribs from the freezer (until we get more).

     

    Woe is me, I used up the last of a package and a bottle of favorite seasonings from the Spice and Tea Shoppe in Reno. I'll have to see what it takes to get them to send me more, and whether they even still make those blends.

     

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    I braised the half-rack at about 275F, coated with those spices, until it was nearly cooked. Then I bathed it with a barbecue sauce acceptable to both of us, and let it finish.

     

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    We applied our preferred sauces at the dinner table. I shot this before we added the sauces.

     

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    One morning right around that time, we watched the sunrise crown the leftmost mountain peak on its seasonal march back northward.

     

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    We'd hoped for one of those "Paramount Films" logo moments, with the peak framed perfectly, but the clouds didn't cooperate. Now the sun is rising to the left of that peak, and the sunrise is noticeably earlier every day.

     

    So nice to have a brownie ;) It seems like I'm the brownie lately lol.

     

    How long at 275 did it take the ribs to get done?

    • Like 1
  5. 16 minutes ago, Smithy said:

    I have discovered bagged convenience foods: simmering sauces

    I've started using them, too.  Misfits has had some and I decided to purchase.  Very handy and just as good --probably better--than I can make.  Like you, making things like curry sauces....tikka masala etc. do not come naturally to me and I have to have detailed instructions.  Can I throw together a huge pot of spaghetti sauce without a recipe.  Yes.  Those exotic type sauces etc. Nope.

    • Like 4
  6. 17 minutes ago, blue_dolphin said:

    This was my most minimal version for lazy people.  Put some kimchi and kimchi juice in a bowl.  Use kitchen shears to chop it up fairly finely right in the bowl to avoid a stinky cutting board and wastage of kimchi juice.  Add mayo to make a dressing. Can be mostly mayo with a little kimchi or mostly kimchi with a little mayo. Toss with finely sliced cabbage of any sort.  That's it. 

    Less minimal would include julienne carrots, multiple types of cabbage, or even Brussels sprouts, thinly sliced green onions, sprinkle of toasted sesame seeds, cilantro, gochugaru, etc. but minimal gets the job done.

     

    Today's lunch.  Spaghetti with tomato sauce and hot Italian sausage. Hit the spot.

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    I'm craving spaghetti and meatballs.  Looks sooooo goooood!

    • Thanks 1
  7. Happy Birthday to Mr.  @Dejah!

     

    This sounds really good.  I don't have haddock but maybe white bass would do?

    35 minutes ago, liamsaunt said:

    haddock puttanesca

    Super cold here still--supposed to continue all this week too.  Next Sunday it finally gets above 30f for a high.  Brrrrr.

     

    Pizza night with some more of that wonderful Canadian bacon my bil made.  

     

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    Had a major craving for cheese and hatch Chile  cornbread.  Thawed out chili to go with.

     

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    Venison meatloaf

     

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    Made chili cheese dogs and tots with leftover chili

     

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    SV'd pork tenderloin, noodles and Brussels sprouts

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    Ronnie's birthday was yesterday so I made  a small batch of cinnamon rolls for dessert/breakfast

     

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    He requested chicken livers and gizzards for his birthday dinner.  I fried the gizzards and then pressure cooked them for 45 mins.  While they were doing that I made gravy for dipping and twice baked potatoes

     

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    He always wants this sheet cake for birthday dessert

     

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    • Like 9
    • Thanks 3
    • Delicious 11
  8. 2 hours ago, Duvel said:

    Om our drive back from our holidays in Spain we passed through the Franche-Comté area, and I picked up a raw milk Vacherin Mont d’Or.

     

    Today I stuck some garlic cloves in, topped it up with a bit of white wine and popped it into the oven …

     

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    Served with good bread, cornichons, honey cukes, olives, some sausages, tomatoes, celery sticks, …

     

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    Soooo good 🤗

     

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    Stop it!  Torture.  Pure torture.

    • Like 3
    • Haha 9
  9. 1 hour ago, FrogPrincesse said:

    After the new year, I made goose rillettes with the carcass from the goose I had cooked at Christmas. I cut it in half and put it in the instant pot with some water and pressure cooked it. Then I transferred all the meat to a Dutch oven (discarding the skin), added some goose fat (set aside from cooking the goose) and some of the stock. I cooked it for a bit at low temperature, mixed and shredded it (a potato masher works well for that purpose), and transferred into jars with a layer of goose fat on top. The recipe was loosely based on the "simple rillettes from confit" recipe in Ruhlman & Polcyn's Charcuterie (time to re-activate the thread?).

     

    Great stuff on a slice of rustic bread with some cornichons! Next time I will probably add thyme, bay leaf and sneak in a little bit of cognac/armagnac for an extra boost of flavor.

     

    Goose rillettes

     

     

    Homemade goose rillettes

     

    Awesome!  

    • Like 1
  10. I was born in '74....I never had Spam until the middle '90's when the place I worked at held a Spam carving contest on St. Patrick's Day.  No.  I don't know why...we just thought it was funny lol.

    • Like 1
  11. We're all tucked in the house--cozy and warm.  A lot of snow fell overnight with a lot of wind.  Everything is closed.  Happy to still have electricity.

     

    Had some leftover tomatoes that I canned so I made salsa and chicken tostadas

     

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    For the first time ever we had BLT's in January with Ronnie's greenhouse tomatoes :)

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    Stuffed jalapeños to go with

     

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    You know the rotisserie chickens you get at the store?  Ronnie stopped in and found a turkey breast done that way in Dillon's.  I've never seen that.  Really good and tender--honestly couldn't tell the difference between that and chicken.  Made sandwiches, turkey and noodles and used the carcass and made stock.

     

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    Fried up some chicken quarters

     

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    Had one last corned beef in the freezer so I started that Sunday evening around 6--155F for 24 hours--wanted corned beef sandwiches to eat during the football game last night.

     

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    • Like 18
    • Delicious 9
  12. I just sent my CV in.....I really hope they need an unemployed, middle-aged, woman from Kansas that loves to eat but not work very much.

    • Like 2
    • Haha 15
  13. 4 minutes ago, gulfporter said:

    Growing up in NE PA in the 50s our city had very ethnic neighborhoods.  My parents called the Epiphany (Jan. 6th), "Russian Christmas" as the Russian Orthodox church celebrated it with Masses that were very well attended. 

     

    Whenever my father brought up taking down the Christmas tree, my mother's response was always, "We leave it up through Russian Christmas."  Not sure why she tied it to that, other than back in the 50's in December you often invited (and were invited) to "come by and see our tree."  Guess she wanted to make sure it was up long enough for visitors.

    I love this.

     

    Also, it gives me a whole other reason to turn the Christmas lights on tonight lol.

    • Like 3
  14. Very interesting.  I knew an Amish man quite well through selling him lumber for years.  They were always closed for Epiphany--a holiday I never had heard of before learning from him.  Being Amish it wasn't the celebration that you're showing, though lol.

     

     

    Getting the baby in the King cake is supposed to give you good luck for the next year.  In my house it means you get to do the dishes.

    • Haha 4
  15. 15 hours ago, KennethT said:

    At the request of the rural Kansas contingent, another take out dinner...

     

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    Chicken "Dry pot"

     

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    Pea leaves stir fried with garlic 

    I need to get to the Asian market.  Are pea leaves the same a pea shoots?  I love pea shoots.

  16. 13 minutes ago, KennethT said:

    In don't usually post take out meals but I was discussing this with @liuzhou over here which got me in the mood for some....

     

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    Supposed Hunan bamboo shoots with pork underneath are rice noodles and it came with a side of broth to add to make soup noodles. Also hiding are more green and red chillies. It was quite spicy tonight, my nose was running for a good 20 minutes after. I'm sure something else will be running tomorrow morning... 🤣

     

    ETA I ordered this "medium" which is 2 out of 4

    Post more take out!  Us rural Kansas people love seeing what you eat no matter what. 

    I'll try my best not to be envious :) 

    • Like 4
  17. Well, we might try gently bending down...it won't be a lot down, but maybe enough.  Also going to leave the grow light on more.  We only have two plants that are tall like that--the other is a bush type plant--so we're too scared to try cutting them off.  It's definitely just for fun--I mean good tasting tomatoes in January...might as well try lol.

    • Like 4
  18. 2 minutes ago, KennethT said:

    @Shelby First, looking at the most recent photo, I'd say the tomato plant needs more light - the internode space (vertical space between the branches) looks pretty big.  Like others have said, if it's an indeterminant plant (like most heirlooms), topping the plant will NOT help.  Don't ask me how I know... ok, I'll tell you - I did it, and the tomato plant became this GIANT bush that took over my apartment.  Pro tomato greenhouses train the plants to grow up a strong supported by the greenhouse ceiling.  As the plant gets taller, they let out more string which causes the plant to lean.  You can lower the plant a few inches a day to make sure you don't snap the stem.  Over time, all the lower leaves on the main stem will die off leaving only maybe 5 feet of leaves, but tomatoes will actually form on the long main stem.  Rather than leaning the plant straight as is done in the greenhouses (they've got lots of space) you can actually slowly wind it around the pot its planted in in a spiral so it doesn't take any extra space.  Indeterminant tomato plants can get to be 30 feet long and will keep producing for a year, even though they start to slow production after 9-10 months or so.

     

    If it's determinant (most hybrids), then you can top it but it probably won't keep growing vegetatively after 5-6 feet or so.

    Thank you!  Ronnie will be inside shortly so I'll show this to him and see what his thoughts are.  

     

    We have a grow light that we turn on over nights....but it's been cloudy a lot.  Maybe we should keep it on during the day, too.

     

    I appreciate everyone's help very much!

    • Like 1
  19. 12 minutes ago, rotuts said:

    the bending was meant just for the tips that are flexible.

     

    re:types plants  :  are they bush like , or tree like  ie triangular 

     

    wide base ,pointy top

     

    what ever you do

     

    they look healthy and those two tomatoes look tasty.

     

     

    I'd definitely say tree-like.

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