Search results

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...

Now that is a delicious looking chicken soup..............................................BH51..

Glad to have you, Barry....I too have not long been a Newbie and fresh food over freezer is my objective as well....although not always possible....I've really enjoyed my visits to these forums as there is alot of inspiration here.........BH51..

Actually, I use a kitchen knife with about a 6" blade, first & foremost, as it is my "go to" multi task'er and easiest to clean...then my fork...and then my tongs if needed....also, the knife doubles as a weapon in the event that my meal ain't quite accepted its imminent end and has been...

Hmmm....Inspired.....think I'll throw a few dill pickles in a blender with some dill seed, or maybe some caraway seed and alittle mustard, mix it with some cooked cabbage (shredded) and slap that on a dog, for effect.....BH51

Yep, ....Cheese & Milk is subject to gas-up in the bag, also... Particularly specialty milk, like lactose free and/or organics that are higher in price and subject to set on the shelf alittle longer than other milk products...they are the products that I find that hit the claims dept.'s of the...

Most meats are displayed refrigerated, and the expiration date often says "to be consumed or frozen before expiration date"...so IMO, I think meat should be prepared immediately once it is thawed-out or if purchased and placed in a refrigerated atmosphere between 35 & 41 d's farenheit, should...

I look at the basics measurable amounts...and applications... scrutinizing the seasonings and subject to alter from the git-go.. I try to stick closely to cooking time and temps..but I never serve the 1st attempt to quest..prefer to see if it kills me first...

Similar weather related problems here...... jumped from Winter to Summer, basically, & then the Summer was unusually cool and wet...rained ever other day....raining now...Watermelons (sugar babies) should have been small grew huge and never really would ripen properly, tho I did get my fill of...

Sounds like alot of work, Claire....I expect to continue seeing some hot days down here for a few more weeks so the black-plastic trick would be one option that I could still try should I had your problem...fortunately it's not been a problem......I've got another bed started this year some...

I do deer venison the same way...sometimes after I pull it, I'll put it on the smoker grill and smoke it good for a little bit...makes a great bar-b-que..BH51.