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Right, that's what occurred to me while reading about those sweet eggs. I love eggs, just strange that I never had any sweet eggs...well I'm just gonna have to check that box and get it done.

hummm, now that I give it some thought here in CNY cider is a seasonally offered drink. We get it right around Halloween and it's not homogenized so if you neglect it in the refer it'll go hard on you but not enough to matter imo.

Hi web, we spread our seeds out on a damp paper towel, roll it up a place it in a partially filled jar with water, set on a windowsill. In about 2-3 days the seeds have germinated, then carefully transplant to the next medium and just like that they're all growing and you can save a week to 10...

Well I'm going to continue to check in here and keep my fingers crossed. Back in the bi-centennial my buddy was the bar steward at the VFW and I would help him peel the eggs he would display over the bar. Before that I never had a pickled egg. So I once asked him these unrefrigerated eggs on...

...using the minimum amount of vinegar possible to store eggs unrefrigerated, on a cellar shelf with temperature swings between 55-65 degrees. My objective is too store up some eggs long term, 6mos including rotating stock...just in case, but without the overpowering astringent taste of too...

That's exactly how I feel about it too.

I'm not going to knock the guy cause folks whose opinion I respect really like the show. That kind of stuff is just not for me.

Sounds good. Here's something fast for unexpected company. Microwave a block of Philadelphia cream cheese for about 40 seconds to soften it up then load the top with as much...

^ nice shelves! My mom made us all preppers during the Cuban Missile crises.

Since my last post it cleared up entirely ...to the very last drop. It must have been colder there than when I checked the temp. I've had an appreciation of olive oil since I heard my Mom saying it was probably the only hands on thing with a direct link to the time of Christ. Folks would use...

I'm keeping the oil. Except for about a teaspoon or less of those nodules at the very bottom the olive oil cleared up fine. And special thanks to blissful... ...for the official olive oil source link. Thanks good enough for me.

Thank you everyone for the input. Well it cleared up a lot maybe 80% but there are still some deposits on the bottom. If it doesn't totally clear up by tomorrow I'll return it. Thanks again.

Can you see this mold like nodules in the oil? I tried shaking it with no effect. I bought it in DEC from Walmart and stored it in our 68* cellar. I love olive oil, it's so clear you can read a newspaper threw it. There's no 800# to call and my wife doesn't know what to make of it either. We...

...Yeah I like Taco bell as well, a whole lot I might add. Can't wait to see what they are adding to their 40% meat. If the past when meat prices sky-rocked my mom would add things that were kind of 'meat like' to stretch it out for us.

How can I substitute any condensed cream soup? Something like Campbell's cream of mushroom soup imo is so unique to me that I could ID with a blindfold among 10 other mushroom soups. My mother used it in many of her recipes. But unavailable as it is where you are... hummmm. I suppose as a...

YIKES! You sure do have a full plate in a manner of speaking...best wishes with the reception. :chef:

Make some bean with bacon soup.

Use an un-buttered non stick skillet med heat. Make up the grill cheese sandwich buttered only on the outside and put it in. As it browns keep flipping it, the cheese will melt but not run...we put tomatoes in ours and the sandwiches are delicious.

My mom use to feed us pepper and eggs sandwiches when peppers were in season.

Looks good lillybean I'm going to try that too but first use a frying pan to maybe cook the potatoes before they go into that delicious sounding casserole. Thanks for the heads up on the uncooked potatoes. Kind of reminds me of the old tray pack 'Potatoes Au Gratin' we were served out in the...

Today I tried to match Campbells bean with bacon soup from scratch. And I scored HUGE... ...the 'something new' was that I tried Goodweed of the North's directions for my 1st Roux. Someone had linked to it here... http://www.discusscooking.com/forums/f56/split-pea-soup-61047.html So I went...

I always wanted to go to Spain, run with the bulls and learn to dance the pasadoble with a tall, elegant, graceful women of culture and refinement. As far as any Spanish food goes I dunno... ...nothing comes to mind.

Many years ago we grew it. Because the soil is so heavy it grew multiple roots and not the big one you see in the supermarkets. We harvested them cleaned them off the best way we could with a vegetable brush. Instead of peeling the small pencil sized roots like a carrot blended them. It...

Ceramic knives are a gimmick, good steel you can sharpen and will last you a lifetime.

http://www.youtube.com/watch?v=wZpaNJqF4po ^the great Paul Simon's rocking classic Kodachrome. Great pictures but expensive at .50 a print.