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I don't mind digging it out from a cupboard once in awhile, I just want a reason to do it. Like you said Candocook it's really expensive to buy the fruit and veggies to make the juice, and...like you said sometimes I think we throw away the best stuff after juicing. I guess I could use it the...

Must be using a blast furnace to get a hard boiled egg from cold water in 3 minutes. Can you even get water to boil in 3 minutes on a conventional range? Maybe in a tiny pot?, but that is not a lot of cook time.

Recipe for Basque sausage needed please!!! I am looking for a Basque-style blood sausage recipe. I love this type of blood sausage. It is very hard to find. I have one sausage maker that makes it on rare occassions and hasn't made it for over a year. He is getting old, covets his recipe, and...

We have had 2 smaller waves that have died, but the old Tappen is like the Energizer Bunny it just keeps rolling along. I think the only thing we ever use a wave for is thawing, reheating and popcorn.

I got an old Tappen that has a probe, but I never use it. When I say Old I mean old. It was made back when they thought we would use them for everyday cooking. Mine has an oven so big you can put a turkey in it. It also has a browning thing-a-majig on top of the oven. ** I was curious so I...

Gee! This seems to happen a lot more then it should. Don't know how much I'll be using mine anymore.

"and gee Honey! I only spent $500, and I saved $59,000 in coupons". Do you happen to know my wife:lol: :lol: :lol:

WHAT! No Ginsu users here! I would love a Wusthof, but I think it would be kind of a waste for a home cook. There is just me and "Old What's Her Name" so how much knife work am I going to do. I have a nice 10" Vitorinox Fibrox Chef knife and a 6" everthing by them also. My boning knife...

I think I would buy 5 rifle bullets. Trade one deer for vegees and pantry items. Another for some beer, and yet another for 5 more rifle bullets, and have the family eat like kings all winter.:rolleyes: and your welcome to come have some free range, chemical free meat at my house June.

I guess this is a bit off topic, but I couldn't agree more Sparrow. I use the county extension so much I have it on speed dial. Everything from making liver and blood sausage, to the btu value of different firewood, to canning. They always seem to have the answer and most stuff is no cost or...

What a great site Sparrow! We have had a septic most of our lives and there was a lot I didn't know about it. I will probably still use the Rid-x after snow melt. When you lose 6 to 8 feet of snow in a few weeks, the fresh water can be pulled in from the leech bed. I sure did learn a lot...

8-10 years!!! UFFDA!! Our county (maybe state) laws say every three years. I let it go to 4 (don't tell) and there was an awful lot of AHHH! "STUFF":wacko: in there. I got a 1500 gal tank. There is only me and "Old What's Her Name" most of the time. Rid-x yeah, the frequency depends on your...

Slap some Mayo on your burger and gravey on your French Fries and your signing "Oh Canada" EH! "Loppr"

Ummmmmmmmm! Yah! pasties! I could eat those breakfast, lunch and dinner forever.:w00t2: Apple pie maybe Washington, but slap a piece of cheese on top and your definitely in Wisconsin.

I would imagine it would depend on how much water was in the meat. Chicken and beef should be ok (maybe) but I bet balogna and ham would get funky. I froze venison sausage (salami) it was okay, but not as good as fresh. I think freezing put the keibash to the spices. Texture was quite right...

I do what Sarah Moulten (Molten ?) on the Food Channel does. Start in cold water, bring to a boil, shut off the flame, cover 15 min. and done.

10 to 1 I heard them all some x rated ones too.:lol: :lol:

City folks:lol:

By the way LUCKYTRIM thanks for the recipe. Copied and saved.

To bad you have preconceived notions about this. Ground beaver tastes just like ground sirloin. The roasts are tasty and juicy. They are also low in fat and cholestrol. Frankly I would trade two pounds of venison for a pound of beaver any day. Coon, squirrels, grouse, venison, bear, are all...

Wow! What a host of great ideas. Thanks to all.

The ones I have are about 3"across. I guess this makes them older ones? Do you peel the skin off before cooking or eating. These are so low carb they would be a welcome addition to any diabetic, or low carb diet. Thanks to all who responded.

Ok, so my neighbor gave me some "Pattypan" squash. I never made it and I don't know what type of squash it is. Looks like a little yellow flying saucer spaceship to me, although I hear it comes in white or green too. Anyone have a carb count for this stuff and maybe a recipe to go with it?

Yeah I take insulin...,by the gallon, I'm hoping I can find a pump with a 5HP Briggs & Stratton engine on it.:wacko: NOT Really, but yeah I take plenty of insulin and have for years. From what I have heard the pump lets you feel as close to normal as you can be for a diabetic.:rolleyes: by...

Yup! Uh! HUH! Like you said.:blink: Dejavus?:rolleyes: