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Old 03-15-2019, 01:42 PM   #46
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Re: What is your culinary adventure today?


Gonna try seared scallops for dinner. I've never managed to get them right but am trying again.


Some broiled asparagus to go with that and a baked tater for me.
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Old 03-15-2019, 06:40 PM   #47
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Re: What is your culinary adventure today?


Sole Manure from the web, and Julia Child:

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Old 03-15-2019, 07:33 PM   #48
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Re: What is your culinary adventure today?


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Sole Manure from the web, and Julia Child:
Miss Julia had a sense of humor?

Tonight's adventure was prepared all from our storeroom, all items I had canned last year. Asparagus soup with chicken and liquid, potatoes with the liquid and carrots without the liquid. A little white pepper was added maybe 1/8 teaspoon. I drank the carrot liquid, it was sweet and I wish I had put it in the soup mixture.
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Old 03-15-2019, 08:28 PM   #49
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Re: What is your culinary adventure today?


Wooly, Isnít it amazing how different veggies taste when cooked compared to raw? I like carrot juice and cooked carrots too. Wish I could can like you.

Garlic is one example of raw vs roasted. Who would eat it raw. But roasted, mixed with evoo an spread on a rustic bread. Yum

Colbyt, scallops sound good !
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Old 03-16-2019, 04:30 AM   #50
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Re: What is your culinary adventure today?


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Wooly, Wish I could can like you.

Garlic is one example of raw vs roasted. Who would eat it raw. But roasted, mixed with evoo an spread on a rustic bread. Yum
Canning isn't difficult just needs an initial investment in equipment, jars and a couple good books on canning. I use the Ball books. Started out water bath canning and then went to pressure canning. I do both now, also bake bread.

Challah, Hamburger buns, Loaves
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Old 03-16-2019, 08:04 AM   #51
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Re: What is your culinary adventure today?


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Canning isn't difficult just needs an initial investment in equipment, jars and a couple good books on canning. I use the Ball books. Started out water bath canning and then went to pressure canning. I do both now, also bake bread.

Challah, Hamburger buns, Loaves





I meant to ask you earlier. Why do you can meat. Do you think it better than freezing?
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Old 03-16-2019, 08:24 AM   #52
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I meant to ask you earlier. Why do you can meat. Do you think it better than freezing?
Well Cobyt canning the meat allows me to have meat cooked and available when/if the power goes out as it often does here during storm and hurricanes. Available without opening the freezer. For example the flooding here after Hurricane Harvey had much of Houston underwater for several days. Trucks were unable to move food from warehouses to stores for several days. Power was out in many areas for many days even weeks. Canning is just one part of being prepared for extended outages of everything. I'm not saying I'm a Doomsday Prepper but it's good to be prepared for weather related outages of services. Here it would likely be flooding rain else where it could be heavy snow. That has been seen this winter in the great lakes area I believe. East and west coasts have their own set of potential problems.

I'm also full time caregiver for my wife, cook, housekeeper, yard work, etc. Having stuff on the shelf sometimes allows me to take a break from cooking daily. I haven't cooked an evening meal in a week yet we haven't missed any meals.

Besides canning is another way to occupy myself since retiring.
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Old 03-16-2019, 09:34 AM   #53
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Re: What is your culinary adventure today?


If you are a full time caregiver I don't imagine you have much spare time. That is a hard row to hoe.


I thought you might be rural and your response makes a lot of sense. I suspect your canned meat in jars is far better than anything bought in a can.
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Old 03-16-2019, 09:39 AM   #54
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Re: What is your culinary adventure today?


The caregiver part isn't so bad yet but it gets worse eventually. This is one type thing I was talking about. Hope your area isn't affected.

https://www.nbcnews.com/news/us-news...idwest-n983951
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Old 03-16-2019, 12:10 PM   #55
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Re: What is your culinary adventure today?


Wooly, Homemade bread. I wish I could just live on that. Challah is what I use for Alton Brown’s French toast, which I make for others. I was into making Sour Dough breads in the ‘90’s. My favorite were a Rye with toasted walnuts an bagels. I just don’t have any willpower around homemade bread so I never make it. I buy cheap mediocre bread and it’s ok for toast and I can resist it.
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Old 03-16-2019, 01:51 PM   #56
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Re: What is your culinary adventure today?


I never got into making sour dough bread, why, I don't know just never did.
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Old 03-16-2019, 02:18 PM   #57
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Re: What is your culinary adventure today?


Great looking bread Wooly I make all my bread ( and pizza dough) in the food processor...
fast and easy, most mixing time is 45 to 60 seconds.

You need to make sour dough bread with a starter, there are starter recipes on the net...
after it ferments you refrigerate it. In Italian, we call this Ďthe Motherí

You then take some out to make your bread...after your bread is mixed you take
some of the fresh stuff away and replace it back into your refrigerated sour dough stash.

You probably already know all this.^
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Old 03-16-2019, 02:37 PM   #58
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Re: What is your culinary adventure today?


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Wooly, Isnít it amazing how different veggies taste when cooked compared to raw? I like carrot juice and cooked carrots too. Wish I could can like you.

Garlic is one example of raw vs roasted. Who would eat it raw. But roasted, mixed with evoo an spread on a rustic bread. Yum

Colbyt, scallops sound good !
Lots of people eat raw garlic in salsa fresca. I used to have it every night after work (12am) But, your breath will be overpowering unless others also eat it.

Korean food has a lot, also. They say ( gma2rjc wonders who they are) you can rub fresh cut garlic on your heel & your breath will smell of it the next day.
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Old 03-16-2019, 02:40 PM   #59
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Re: What is your culinary adventure today?


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Gonna try seared scallops for dinner. I've never managed to get them right but am trying again.


Some broiled asparagus to go with that and a baked tater for me.
How did your scallops turn out? What was the problem before? Just curious.
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Old 03-16-2019, 02:53 PM   #60
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How did your scallops turn out? What was the problem before? Just curious.

The best batch ever. Maybe they just aren't my favorite sea food. Prior problem was never being able to to get a clean brown sear. Vacuum packed and dried well along with a smoking EVO skillet seemed to cure that.
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