kayb

I've done the pot method, but usually I just run them through the dishwasher and leave them in the rack until I'm ready to fill them. Jams, jellies and acidic stuff (tomatoes, pickles) can be water-bath canned and will be shelf-stable until opened. Highly recommend the Ball Big Book of Canning and Preserving for directions, etc., but quickly: Run jars and rings through dishwasher cycle. Put flats in a small saucepan of water on the stove, bring to boil, and simmer 10 minutes or so. Fill clean jars with funnel; wipe rims with clean, damp towel, put flat on (there's a little magnet-on-a-stick tool that comes in a set with canning tongs, etc, that's ideal for this) add the ring, and finger tighten. Put on a rack in a water bath canner or big stock pot, fill with water to 1" above jar tops, and bring to a boil. Boil for at least 5 minutes, turn heat off and let cool. Remove jars from water with tongs, sit on towel, and let cool. Lids will "pop" and that means they're sealed and shelf-stable. Press on the center of all the cooled lids to check; if any of them give and pop, stick that jar in the fridge and use it first. You can also put the clean jars upside down on a cookie sheet covered with a wet towel and put it in the oven at about 200 for 15-20 minutes. Before filling, that is; I've never tried that with filled jars in lieu of water-bath canning. Less acidic veggies and anything with meat needs pressure canning.

Mangalitsa pigs are cute with their curly hair. Look like there's some poodle in the mix somewhere.

I can deal with it sliced pretty thin (less than 1/2 inch, closer to 1/4) and fried crispy on the outside. Might be decent cubed up and fried with potatoes as hash; can't say I've ever tried that. It's also been at least 30 years since I ate any. Maybe 40.

Make sauerkraut.

Thanks. Had to save that one. Will try it.

Score! Tip du jour: when you are making stuck, put all your solids in this and then add water and seasoning. then you can just lift them out and dispose easily.

Put a pot of Good Mother Stallards on in the IP before I went to church. Came home and on a whim made a bit of potato salad and fried up some cornbread hoecakes.

I'm ok with Vegas...been there, wouldn't choose to go back but it wouldn't bother me if I had to. Lots of good places to eat, though.

One wonders how it might be with sweet onion dressing....

I, too, have been in the notion for pimiento cheese. That may go on tomorrow's agenda.

If I had a dollar for every one of those I've smoked... Does he use a basting sauce, or just a dry rub?

Re: everything stew. Mama used to keep a half-gallon container in the freezer in which would go odds and ends of veggies left over from dinner. When the bucket got full, it was time for vegetable soup. I cheat. I make vegetable soup with leftovers from pot roast, and add a bag of frozen mixed veggies.

I will chime in here to extol the virtues of domestic caviar, particularly that harvested some 60 miles from me on the White River. Can't wait until it turns off cold and I can betake myself to George's Fish Market in Marvell, AR, to buy some. Both sturgeon and paddlefish available; I prefer the sturgeon. I'm told it's similar to osetra; not having tried the good stuff, I can't say. But it's significantly cheaper; about $100 a half-pound.

Better the car should be totaled than John.

This puts me in mind of the old Pig 'n Whistle on Union Avenue in Memphis, which closed in the 70s. Similar menu, from what I remember. I don't ever remember a Pig n Whistle in Tunica; we always either went to the Hollywood Cafe, or the Blue and White, which is one of those marvelous breakfast places. (It is, in fact, a white building with a bright blue roof.)

Whoa. Wait a minute. @Ann_T. she of the gorgeous bread, uses store-bought hot dog buns?? I am crushed. Crushed, I tell you. Egg roll wrappers make the very best fruit-and-ricotta turnovers.

Brains and eggs. One used to be able to get pork brains in a small pop-top can (like Vienna sausages). One would scramble them with eggs. It was alleged to be a delicacy in the rural South of the '50s andd '60s. I was underwhelmed. Not particularly grossed out, but underwhelmed.

Dinner is fruit. Liquid fruit. Because I've been on the road, and I'm tired.

Puts me in mind of a tagine, but deeper. Must confess I have had my tagine for two years and not used it. I should remedy that.

Apple butter. I dearly love it. Did not make any with the back yard tree's crop this year, but I surely will next year. Goes great in the Christmas baskets.

I have had trouble finding a pork shank that is not cured. Murphy's Wine Bar in Atlanta, one of my very favorite restaurants, does a spectacular pork shank braised in apple cider. I have tried several times to find fresh shanks to try to recreate it, but have never succeeded.

Stunning. I have been tracking online and texting with a friend who is walking the Northern Pilgrimage Route of the Camino de Santiago, from the Pyrenees to Compostela. He reports jamon iberico for breakfast and lunch. I am so envious.

I had to save that crescent moon sunset so I can go back and look at it. Gorgeous.

Chuck roast. A good strip or ribeye steak. Pork loin and tenderloin. Pork shoulder. I also love most any variety of cured meats. Top honors to country ham, slab bacon, duck confit. Smoked fish.

Thanks. I did an ancho cream peach sauce with roast pork loin once, and it was excellent. The ancho adds a lot of flavor and a little heat. Sans peaches, it's wonderful with corn risotto.