Recent content by BlueMoods

For me it depends on what it is, some things keep longer than others. Fish and poultry leftovers 48 hours, then dog food. Vegetables with sauce and fruit already cut 4 days, then compost it, vegetables no sauce and uncut fruit (like berries) a week, then they go. Some non dairy, fat free sauces...

Really depends on the produce. Root vegetables (carrots, beets, parsnip, turnip, etc....) Large plastic box with a tight lid filled with about 4 inches of play sand that has been baked at 450 degrees for an hour to kill unwanted bacteria. (bake it once a month) burry root vegetables in the sand...

A good quality Chef's Knife that feels balanced and, fits your hand well is the best chopping knife. I personally do like the Santoku Chef's Knife but, Chicago Cutlery makes nice ones that I use a lot too. (I have several because they are versatile knifes and, I use them for multiple things.)

Ah now I see the problem, it is lack of fat. You can use fat trimmed form other cuts of pork, uncured, unsalted fat back, caul fat or suet to add a good layer of fat where that bit in pic 12 lands, just need more of it. My personal choice is 2 layers of caul fat as that nearly disappears in...

I love foraging around here, berries, apples, muscadines, mushrooms, pears, cherries, purslane, poke weed (not recommended unless you are 1000% sure you know how to make Poke Sallit - it is very toxic raw.) I can also find kudzu taters, wild rose hips, wild persimmons (very sour but good for...

You could have portioned the dough and then froze them on a baking sheet, then stored them in a zipper bag. Just thaw before using and, let them proof. I do this with all of the yeast doughs I make and, even store my dry yeast in the freezer since I buy it in bulk (5 lbs at a time.) Yeast goes...

If I had to choose one - balsamic vinegar. Fish, salad dressing, green beans, spinach, sauce for fruit.... I use it a lot.

How long are you leaving it under pressure? Maybe less time would help. I've seen everything from 8 to 24 hours suggested.

I like d King Vitamin of the choices we were allowed as kids. The other options were Wheatabix, Shredded Wheat, All Bran, oatmeal, corn meal mush. We were not allowed any cereal that was not whole grain and free of sugar. All came with soy milk and half a grapefruit which we had to eat. Soy...

I do the wet hand - Dry hand technique when I bread anything and, being a southern girl, that's fairly often. We do love our breaded and deep fried food down here. If you aren't sure how to cook it, bread it and fry it, it can't be totally bad that way. :P

Snapping green beans, shelling peas or other beans all equally tedious, boring work that makes you feel great when it's over. :)

The reason I use boxed cake mix is to avoid driving 35 mile ONE WAY to a larger town to get cake flour - they don't carry it at the little grocery store in the small town closest to my home so, the only way to get cake flour there is in a cake mix and, that comes in Angel Food, Yellow or, Devils...

I would make a Pico de Gallo (fresh, raw salsa) with a bit of extra lime juice and, just leave the avocado out if I didn't like avocado.

Here, if it's in a store and, sold for human consumption, it's homogenized, regardless of fat content. Non homogenized is called RAW or BATH milk and, is not sold for human consumption at all, it is not pasteurized either. Again, it can be of any fat content. Obviously, I drink whole...

I usually grab an everything roll or egg rolls out of the deli at my market for the 17 mile ride home, and a bottle of sweet tea to drink.