donk79

It's pretty good scrapple. I have had better, but only when buying direct from an old fashioned Mennonite butcher. I'm glad to have it locally available.

I wouldn't call any of it crap, but I would treat it differently. Deer that have to be tracked are a fact of hunting, especially if you bowhunt. But narrowed down to backstrap, your path forward is fairly direct. Shelby's instruction (and the others above) will serve you well.

Was it a yearling doe or an eight year old buck? You are right on the mark, @gfweb.

Here's a can of worms that just occurred to me- is a Waffle House a diner?

Mike's Diner in Manassas, Va was THE diner of my childhood. It was defined by relatively cheap food, and the fact that everyone went there. Usually you could expect breakfast to be served at any hour. When I worked in my grandparents burger and ice cream place, they would occasionally invite the whole. (all teenage) staff out to Mike's for dinner after an 11pm closing. The place was never empty, the coffee was never good, but it never ran out. To me, if it never inspired a fan base that celebrated the place long after it's passing, then it wasn't a real diner. Mike's fan base fb page is linked below. https://m.facebook.com/groups/45509971031/

The differences between chestnut varieties is information that I wish I had ten years ago. We had 6 mature Chinese chestnut trees in our front yard. I tried several times to candy them. It never did work. However, the syrup that resulted was almost worth the effort. It was truly tasty stuff!

Some of us definitely don't have high end equipment. Unfortunately, some of us also cannot recommend what we have.

Is this what you are looking for?

@gfron1 does some interesting things with pawpaw. I personally have yet to improve on eating them fresh.

Over the past several years, I have made several batches of fermented peppers that then became hot sauce. My absolute favorite had a large amount of pear in the ferment. Something about pears and fermentation that, for me anyway, just works!

If you would not mind going deeper into your process, I would love to hear about it. Thank you!

A year or two ago, all I was hearing about online was Allepo pepper. So I hopped on Amazon (I think, iirc) and ordered some crushed (ground?) Aleppo pepper. It was wonderful. I sprinkled it everywhere red pepper applied. I didn't forget about it, but gradually it applied fewer places. Then, this evening I saw a mention of Marasa pepper. It reminded me very much of the first mention I heard of Aleppo pepper. And then I had to wonder if it was actually the sourcing of the red pepper that attracted me initially or perhaps only the freshness. I have lots of a serrano type hybrid coming out of my garden right now. I would love to produce my own gloriously wonderful ground pepper and pepper flakes. If you have any insight or experience, I would love to hear what you have to share. Thank you!

Virginia also has a state ABC monopoly, but our stores seem fine.

I'm late to the party, but something associate with the manufacture of the pans would make sense to me. What material are we talking? Steel? Enamel? Copper?

Truthfully, I love having it spread out. There's so much to take in! Thank you for sharing!

My experience with cream cheese is that it helps with emulsification. I made pimentoish cheese recipe recently (no emulsification) and had a similar issue. I think you are on the right track regarding the peppers.

I lied. Not going to used that much, but I have found that simmering a bulb's worth of garlic in butter before adding it to a batch of mashed potatoes is never a bad idea.

I don't have any ideas, but I suspect this thread is going to result in me making some serious garlic investment!

At first I thought that this was a recipe for disaster. Like you said, contained pocket of moisture being fried. The I realized I recently saw a video of someone doing it. BE WARNED. This video shows a chef battering and frying live crabs. I am a regular hunter and fisher, and it still made me cringe. But you may find some good tips in it.

Makes enough for one to eat for a fortnight, but the last memorable thing I made with ground beef was timpano. It's been a while...

Cabbage Rolls Stuffed Peppers Can't say I use much ground beef.

Little Green Dress from Vivian Howard's "This will Make it Taste Good" is well worth trying out. https://gardenandgun.com/recipe/the-condiment-that-vivian-howard-would-save-in-a-fire/

Bon Appetit has what appears to be the recipe. https://www.bonappetit.com/recipe/momofuku-milk-bars-birthday-layer-cake I have the book on Kindle, which is not cut and paste friendly, but the only difference I see between the above link and the book itself is that the book provides all the measurements in grams as well as the measurements listed on BA. The BA link also seems to have everything in one place instead of all the separate individual recipes.

My favorite coffee recently was from Blanchard's, Ethiopian Gedeb Worka. Lots of strawberry. Fairly aggressive in a pour-over (Kalita) but it balances very nicely in the Bunn 12-cup coffeemaker we use in the office.

I prefer light roasts and my favorites are varietal roasts from Red Rooster, Blanchard's and Lexington. All three are located in Virginia, so are local enough for me to pick up without using the mail. I have a local coffee shop which sells beans by the pound, and carries selections from each of these roasters, as well as others. They curate very well, so that helps my selection process.