Spork

I’ve skipped the most basic question, can you have a fire?

I work on the road a lot. I recently went 11 days on the road, ordered one pizza in, all other meals were off the tailgate of my truck. @MisterKrazee, definitely an option. I cooked with gas stoves/grills. Some a bit heavy, some were my backpacking gear. Can you “mise en place” so to speak, and cook in place?

While you are thinking about a wrap, plate a couple of leaves, top with a slice of tomato or two ( preferably yellow ). Fry two strips of fatty bacon crispy. Drizzle the hot bacon grease over the lettuce and tomato and add the crumpled bacon.

Been chilly here the past few days, so soup. Tomato bisque with a bacon, spinach, tomato, cheese, caramelized onion on Italian sandwich, fried in the bacon drippings.

Don’t let them sweat. As @heidh mentioned in the link. As my foremothers insisted. Cooler is better.

I don’t get it. Is a take out burger the answer to this dilemma?

Yes, it was cast iron. I didn’t really realize that at the time. It was just a pan. What I did realize, was the love coming from those pans.

lol. Have you ever eaten an egg in Mexico?

Somewhat to the contraire, I was told this by a Great Grandmother, two Grandmothers, and my Mother. Never store eggs in the spring house, it’ll wash the bloom. Mindful, an added lipid may survive.

Never really researched it, but the addition of some lipid is a modern, short term, stop gap.

Yes. Bloom is the hillbilly term for cuticle. Take what times and temps I’ve offered and adjust to your circumstances. I’ve business traveled Mexico, there is a lot of variance in “unrefrigerated” temps.

With the bloom on, unwashed, I have kept them in a tightly controlled refrigerator (34-36 F) for up to nine months. They lose a lot of flavor, I’m sure a lot of vitamin content, the yolk and both whites separate badly, they certainly don’t cook the same. In my root cellar (52-54 F) the same happens inside of six months. These are fresh eggs, literally minutes from the hen to storage. BLOOM ON.

It’s simply 24/3, cost per 3 ounces. Maff can be hard.

Mongolian Venison over vegetables sprinkled with scallion. Angel hair with tomato and ramp. I’m cleaning the freezer. 😉

Trout with comprese-ish brown rice.

A hard scramble, Martha likes it that way. Mushroom, scallion, the tiniest sliver of pickled habenero.

James Martin, Home Comforts. S02:E14- Sunday Brunch

Last night, Quick marinaded salmon, brown sugar, soy sauce, and garlic. Angel hair with radish, orange bell, cherry tomato, and spinach.

A very rude approach.

A cat, that is a hunter, is worse than all of the methods previously offered. Feral taught, they can dispatch an incredible amount of wildlife. It’ll kill indiscriminately, likely the young, birds, squirrels, rabbits, etc. Kill the cat first. Next, clean your act up. You may get some stragglers from the neighbor. The tootsie roll suggestion is good, but cleanup is hard. Peanut Butter with the trigger wrapped in a small piece of cling wrap, wrapped with a small rubber band will trip even with the lightest lickers.

I didn’t think paleo restricted roots and root vegetables.

Salt is basically insoluble in fat. Your initial mix was fat heavy, leaving distribution of granules to the mechanics of the mixing. Milk, as the last ingredient, did not allow the salt to dissolve completely. It was bound in fat. Crushing it could have made the situation worse. I suspect the milk was not completely integrated into the mix. The salt that did dissolve would have been concentrated in the higher density liquid. Was the texture any different top to bottom?

Does a complete micro nutrient profile exist, published, of this concoction? I spent a little time searching, to no avail.

I’m new, duh. Ive followed this blog from the beginning. The candor strikes me. Thank you, I feel much more at home.