Recent content by BH51

I started out about 15 years ago purchasing 7 large Susanville garlic.. Plants about a 30 foot short-row every fall since..they are in my opinion the #1 herb in every respect...7 garlic makes about 35 planting cloves.. Harvest them last week of June, or so...Usually resulting twice what I use...

Excellent!...Sparrowgrass,...you are a fountain of wisdom...I shot that info straight into my "Favorites" on my home page for future reference....All I need now is a carp...And then it's ON!...........................Thanks...........BH51...

Good stuff guys, tho the lead sparrowgrass laid on me is a quart jar canning process the pint jar application is probably the best way for me to go as JF' pointed out...However, I'm feel somewhat skeptical as carp may require a bit more time to render the bones tender enough...I am hopeful...

I just recently got a new 6qt PC for Christmas...1st thing I did was a big chunk of Venison for Bar-B-Que...so tender I do believe you don't have to chew it and then followed-up with some white beans,...the living end!...with my interest in healthy eating (organic gardening, aquaponics &...

As do I...I'd freak-out if mine layed-down...and would have a new one before the day is out, if it did.......being a hunter....my freezer is packed with venison and veggies year round.........................................BH51..

I'm not as far along or into cooking as much, as you guys, probably...I still find them informative but I'm not a regular veiwer of cooking programs to begin with...got many more irons in the fire...they do tend to mess-up alot of pots & pans...I'd have to have to clean-up...

I like "no foil" baked tater, just a matter of preferance.. As far as cooking two things at once in the oven?..to me?..as long as your not blocking any radiant heat source significantly from one dish to another I see no problem, but you can't bake like two bulky items like turkeys or large...

I think I've got, what is refered to as "hard water" & when it sits in the hot water heater with established and significant amounts of calcium build-up tends to have an odd taste, tho slight...None the less, I still use it for cooking in some applications but rarely when I'm critical of a...

I'm curious as to what it is you eat, when you eat? and do you eat because your hungry or filled compelled to eat because you think you need to?....what do you drink most of the time?...are you taking dietary supplements?....are you going to see a doctor?...do you smoke?...drink coffee?...do you...

I sense health consiousness.& so since your steaming, your rice I'd do a favorite veggie or two as sides, something with color, also since your already stir-fryin you might intertain the idea of mushrooms and a sauce/gravey.,.w/your favorite spices to pour over your pork-rice portion..and...

the cayenne pepper is the # 1 herb/food for pain relief...In my book..................................................BH51

Greens, like turnip greens or mustard greens are good sources of iron as is meat livers...but if your taking medication & vitamins, it might be wise to eat iron rich foods in moderation, as iron is subject to store-up and become a toxin issue to your health, particularly if you don't drink alot...

I'm with Andy....I'd probably flip'em several times tho, to make sure they cooked thourough.....I'm a stickler' about pork..................................................................BH51..

It's beautiful......................................BH51........

Yea, I get it, love it, and tune in often...they ain't scared to take it outside, either..........BH51...