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Anna N

What Are You Preserving, and How Are You Doing It? (2016–)

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1 hour ago, rotuts said:

@Shelby

 

Big WoW and a few Kudos for the Corn and the Freezing

 

Ive thought about that for several years

 

on the 4th July and Memorial day , corn dans le Huske if uch cheaper in NE

 

I have had visions of getting a few , and doing what you've done

 

and enjoying the Results in Jan or Feb after a Massive SnowStorm

 

after Ive Frozen to Death

 

after Snow-blowing

 

good for you

 

maybe some day.

 

not to make your day longer

 

re : Deep Run Roots

 

have you ever made CornCobStock ?

 

Id never heard of it before

 

just and idea .....................

 

1 hour ago, ElsieD said:

 

If you like corn chowder, I'd suggest making corn stock.

You guys are both on the same wave length.  I just pulled out my Deep RR cookbook.  Cobs are staring at me from the sink.  Might as well do something with them :) 

1 hour ago, rotuts said:

I am so well informed 

 

but Soooooo

 

backward in my Results

 

:(

 

just to be clear :

 

have your heard Corn Grow ?

 

its a very real thing

 

does not help you

 

for any results

 

dans le plate.

 

its sounds like  lower frequency "  squeaky "

 

and Ive heard it

 

way before IU developed  M.R.

 

:laugh:  I have not heard the corn grow...but now I'm very intrigued.  I have an inkling to go out and plant another row......

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Two experiments and an old standby, dehydrated tomatoes. Wound up with a cup of Romas and red grape tomatoes, and a cup of Sungolds.

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Experiment No. 1.

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Dried sage and basil. Certainly smells stro.ger and fresher than the commercial variety. Think I will store it in the freezer. Any advice?

 

Experiment No. 2.

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Sauercorn. Had six ears in the fridge that needed to be used. Regular 3 per cent brine. We'll see in a week.

 

 

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I happened to spot these pork tongues in the market today. I picked them up three times and only put them back twice, so here they are. I have put them in the same Morton Tender Quick cure that I do with beef tongue and have 2 to 3 weeks to figure out what I will do next.

HC

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9 minutes ago, HungryChris said:

I happened to spot these pork tongues in the market today. I picked them up three times and only put them back twice, so here they are. I have put them in the same Morton Tender Quick cure that I do with beef tongue and have 2 to 3 weeks to figure out what I will do next.

HC

IMG_1323.thumb.JPG.06abf909b3d859bb69b513dbdf28e0e9.JPGIMG_1325.thumb.JPG.362b44234cbf1924d03012dfb952499a.JPGIMG_1326.thumb.JPG.19432b3449e4beba0bccd006c4b8a4fe.JPG

NICE!

 

I just put the beef tongue that I had brining in the smoker.

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5 minutes ago, Shelby said:

NICE!

 

I just put the beef tongue that I had brining in the smoker.

Something tells me that a door is about to open, @Shelby, that you will not be able, nor want to, close.

HC


Edited by HungryChris (log)
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1 minute ago, HungryChris said:

Something tells me that a door is about to open, @Shelby, that you will not be able, nor want to, close.

HC

 

:laugh:  I hope so!

 

I'll post about it in the beef tongue thread a bit later.

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Corn cobs have tons of flavour!

 

Simmer in a mixture of milk, water, 1 fresh garlic clove and you will have the base for an amazing soup, risotto, sauce for scallops, etc.

 

 

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I found some nice looking Atlantic salmon for $6.99 pp  a few days ago. Brined overnight in the fridge, then air dried, uncovered on a rack the following night in the fridge and hickory smoked for 3 hours yesterday. This is a favorite snack food for me.

HC

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