Johntodd

If you or a friend keep gardens or raise plants, then you can add the oil to a "bokashi" barrel. It is super simple: On my farm we keep a 55-gallon drum outside and we dump all kitchen scraps into it and let it rot. No added innoculant or anything. Just a good fitting lid and a brick on top in case the wind blows real hard. It takes about a year for our family of 4 with frequent guests up to 12 people to fill the barrel up as it is continually rotting. The smell is none until you open it. When you open it to add more in, lost souls will escape from it in the odor. 🤣 But when it's matured it will smell like a clean horse stable. It is AMAZING fertilizer! I dilute it with 10% bokashi and 90% water. All food waste goes in there: fry oil, bones, eggshells, tea bags, coffee grounds, etc. Hope this helps! PS After two weeks in there (bones, not dogs!), your dogs will not even want the bones.

C'mon now, spill it. If there is a small insert in the pan that does not cover the entire bottom then you will get those results.

Here is a great video on why some pans are better for induction than others: Why Some Induction Compatible Pans Work So Badly

Taco plates! My Gawd what a great idea!

I ran out of butter and subbed cream cheese for it. I used double the cream cheese and had to change the amount of water. The rolls came out very nice.

They were flavorless from desalination. So, yes, originally they were standard brine olives, and I desalinated them. Truth is I just went too far with that part; never meant to take all the salt out.

OK, the salt made all the difference! Just a touch of salt has awakened and balanced the flavors into something very nice. It also seems to have tenderized the olives. The experiment was a success! If you run across a jar of cheap olives, try this for yourself. I think this will change the course of human history, eliminate all wars, cure cancer, and end global hunger once and for all. And if it doesn't, you 'll still have a tasty jar of olives!

Yeah, I was only trying to "improve" these low-budget green olives. Since it was a free jar I figured I'd just try something. So I have taste-tested them, and the result is, uhm, disappointing. I taste vinegar and garlic. Perhaps I need to add salt? I figured the salty brine from the factory would leave some salt still in the olives. They are not bad, just mediocre. Add salt? Your thoughts?

OK, I used the above recipe, minus the olive oil. See you in a few days!

There are plenty of other electric pressure cookers out there that work just fine.

Hi! A neighbor bought the wrong kind of olives, green instead of black. They hate the green ones, so they let me have the jar. They're just store-brand typical pimento-stuffed brined olives. I am desalinating them right now, and was wondering about a pickling fluid I could cook up to pickle them in. Here's what I was thinking: Olive Oil, white vinegar, water, garlic, black pepper, 1 small jalapeno, and a pinch of sugar. Pack the solids in a mason jar, boil the fluids and backfill with them. Let sit for a few days and sample. Your thoughts? -John

They're very nice, IMHO. Try the jalapeno ones if you want a kick. The red sauce is tomato-based and the primary seasoning is oregano. Good in chili as mentioned above, and also good plain as a side.

I love how there are so many chipotle recipes and techniques; but I love even more how they all taste amazing!

If you have a smoker, or a friend with a smoker, you can smoke them. That's how chipotles are made. After smoking, freeze most. The rest can be chopped into mayo/adobo sauce and kept in the fridge for a very tasty slap-in-the-face. 😀 (I smoked mine over charcoal with "slices" of an old maple log I found on the farm. Yummy!)

A basic tutorial would be nice.

Good news everyone! I was making my un-famous 79-bean ham soup. I used one of the meaty butt bones to make the stock. PC for 1 hour and it's the best soup I ever made! (I PC'd the other ingredients separately.) Thanks! -John

It's super easy after you do it the first time. Water, salt, popcorn, medium heat. Add butter and oil, high heat, pop it, turn it out. Truthfully, most of the people on this board probably didn't need all the in-depth instructions.

Sorry. Thought it was helpful.

I use my wok: 1. Lightly boil water in the wok to remove stray flavors (optional). 2. To a dry wok, add 1/2 tsp. salt, 160 ml of kernels, and 40 ml of water. Yes, water. 3. Put wok on a small burner and turn it on 1/2-way. Swirl the wok around to evenly distribute the water and salt. (The heat will dissolve the salt into the water and the water will mostly get sucked up into the kernel, thus seasoning the popcorn from the inside!) *Only swirl the water for a minute or so.* 4. Add one, and only one, pat of butter, and enough oil to coat the kernels. 5. Turn the heat to high and gently swirl. (The water will boil out and then the temp will rise, causing the butter to foam.) 6. Place lid on wok and pop the corn. (As more pops, there will be less fluid inside the wok, so you'll have to shake it more violently as time goes by.) 7. Turn out into a large container and add water to the wok and boil it clean. Dry the wok and store. 8. Add extra butter or salt, parm, etc. as wanted. If the batch is moist and chewey, I will place it in a warm oven to steam out and dry for a few minutes. If adding parm or the flavor shakers from the store, add that immediately after turning out so the flavors will stick properly. Also, I found that popping on the small burner (or coil) makes it taste more buttery than using the large ones. IDK why. Hope this helps! -John

Because they still have a lot of meat on them.

Hi! I recently got into sausagemaking. I now have a few leftover pork shoulder (butt) bones. Since I'm not very good at trimming, these bones are very meaty. What to do with them? Boil for broth? Would they make a good (but inauthentic) char siu? BBQ and harvest the meat? I'm an experienced home cook of many years. No one has ever died from my cooking. Thanks! -John

I obtained some pork shoulder. Not quite enough fat in it to give it that "mmmmmm" mouthfeel, but DEFINITELY delicious! https://www.copymethat.com/r/ZFgzlqL4y/homemade-chorizo-sausage/

So I ended up making breakfast sausage, "Italian" sausage, and chorizo. Far, far better than anything I've ever had form the store!

Thanks so much! I just fried up a sample of what I made, and it was waaaay better than I thought. And it will get better as the seasonings blend, etc. I wanted to double grind, using the fine plate last. But the machine seemed to be rejecting the previous grind. Any idea why? I abandoned the second grind and packed away the coarse grind, which is awesome anyway! Maybe the meat wasn't chilled long enough for the second grind? Thanks again! -John

Hi! I just picked up a decent grinder/stuffer on sale. Always wanted to do sausagemaking, and have perused a LOT of YT videos. I also slept at a Holiday Inn Express last night! EDIT: I have only pork Boston Butts and beef briskets. I know I can look at recipes on the internet, but I figure you folks would have some suggestions for beginners, old family faves, ec. Do you all have any recommends for recipes using the above meats? I have a full spice pantry. Will get curing salt if needed. We are not too picky about sausage, as long as they are not dry unless they should be, etc. I am an experienced home cook. Thanks! -John