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Old 02-20-2012, 01:33 PM   #376
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Awww he doesn't realize I was watching him. he's going to surprise me. Can you see the shape he made in the snow.
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Old 02-20-2012, 01:35 PM   #377
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One of my favorite "dish to pass" things that I like to take to get-togethers is

2 8oz. packages of Cream Cheese
1 jar of your favorite salsa

Put the cream cheese on a plate or decorative dish and pour the salsa over it. Let the cream cheese sit long enough to soften and dig in with tortilla chips. It's so simple, but it goes fast.
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Old 02-20-2012, 01:36 PM   #378
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Recently while out for the evening, I got a phone call "Where do we keep the really big paintbrushes"
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Old 02-20-2012, 01:37 PM   #379
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Awww he doesn't realize I was watching him. he's going to surprise me. Can you see the shape he made in the snow.
Awww. What a sweetheart!
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Old 02-20-2012, 01:37 PM   #380
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I've got book club this week. I'm bringing that
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Old 02-20-2012, 01:38 PM   #381
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Recently while out for the evening, I got a phone call "Where do we keep the really big paintbrushes"
That's when you say, "Right next to the corner you'll be standing in if I get home and find a mess".
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Old 02-20-2012, 01:53 PM   #382
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Speaking of messes. The door just opened and a sea of children just poured in. This is what I found when the dust at the entrance settled
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Old 02-20-2012, 02:27 PM   #383
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"creeper"
Sorry about the "sea of dust"!
I like the floor, though!

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Old 02-20-2012, 02:43 PM   #384
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The carpet is not my first choice, but its there to protect the hardwood. I don't know why I bother trying anymore though. Kids, pets= destroyed floor
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Old 02-21-2012, 03:38 PM   #385
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Welllll. I canned some ground beef last August and I'm going to open a couple jars of it tonight to use for tacos.

Any guesses on how it's going to taste? Texture?

Has anyone here canned it before?
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Old 02-21-2012, 04:10 PM   #386
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ground beef hmmm, very interesting. What did you add to the process? Have you done this before? Why did you choose to can instead of freeze.

I think the taste will be the same or at least not noticably different if you are adding taco spices
I can;t guess the texture without knowing what else you added..water, no water. Extra lean or regular ground
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Old 02-21-2012, 04:27 PM   #387
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I have heard of canned sausage but not ground beef. Let us know how it turned out.

Are you snowed in up there, I saw on the news where y'all were getting snow. It is in the 60s here today and tomorrow then Thursday it will hit 72, crazy weather, our grass is still green from last Summer, if it stays warm like now I will be cutting grass in a week or so.
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Old 02-21-2012, 06:08 PM   #388
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Snowed in! My stars Jim we've had to get the snowblower out once and at that it was such a small amount I felt like a dufus. We had a few centimetres on Sat. but its starting to rain this minute, so it will be gone soon.

Another idiot took his young family out on the ice with the truck. Front end did a perfect nose dive. Thanks be to God two little kids managed to climb out and scoot back to shore before falling through again.
By law ice huts have to be removed by March 1 but the few that were put up this year already look like there kind of leaning to one side.
Its mind boogling that these fools don't listen to the warnings about this unusual warm winter
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Old 02-21-2012, 06:16 PM   #389
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Hey!! Its Shrove Tuesday!! You get to get way with pancakes for dinner!
More importantly, We have always said " If you can just survive the winter until pancake day, you will make it" I can see the light at the end of the tunnel
I have visions of tulips and daffys
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Old 02-21-2012, 07:08 PM   #390
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Quote:
Originally Posted by creeper View Post
ground beef hmmm, very interesting. What did you add to the process? Have you done this before? Why did you choose to can instead of freeze.

I think the taste will be the same or at least not noticably different if you are adding taco spices
I can;t guess the texture without knowing what else you added..water, no water. Extra lean or regular ground
Quote:
Originally Posted by jiju1943 View Post
I have heard of canned sausage but not ground beef. Let us know how it turned out.

Are you snowed in up there, I saw on the news where y'all were getting snow. It is in the 60s here today and tomorrow then Thursday it will hit 72, crazy weather, our grass is still green from last Summer, if it stays warm like now I will be cutting grass in a week or so.
It turned out pretty good! It's not quite as firm as cooked fresh ground beef, but it's not too noticeable.

I experimented with it a couple different ways. One time I used the left over juices from a big roast beef. Another time I added beef broth.

The last time, a couple weeks ago, I put all of the grease I drained out of the pan after it was cooked in a bowl and set it outside in the cold for about 30 minutes. The fat rose to the top and the beef juice stayed at the bottom. It worked out well because it was only 19 F outside, so it separated quickly.

I threw away the grease and poured the juice - after heating it up - into the jars full of meat.

A few weeks ago, I bought 40 pounds of it to can. It was on sale for $1.99, which seemed cheap because it's been over $4 a lb. here lately.

I have some in the freezer, but I worry about the power going out or a malfunction with the freezer. So I keep some in there and can the rest.

Jim, it's been in the 60's here too.... inside the house . Outside, it's been cold but we don't have any snow - except the piles left behind by the plows. We had a dusting of snow this morning, but it didn't stick.

This has been a fantastic winter. It's not often that you see the words 'fantastic' and 'winter' in the same sentence! The ski lodge owners here have been complaining about the lack of snow - can't blame them, really. But there's not a lot of sympathy for them. After all, during the winters that we get well over 100" of snow, they don't feel bad for us .

Shrove Tuesday? That's a new one on me! Hehehe, even Spellcheck doesn't recognize it. I'm going to google it to see how it started.

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