Random Pictures.

[TexasTycoon]

Originally Posted by Cole_Robbie

I bet Oxy Clean would eat the fruit off those pits. You could try 1 tbsp in a cup of water, and soak 45 minutes or so. It works for tomato seeds. Blast them with a kitchen sprayer in a strainer after they soak.

Oh, and by the way, as far as I know, all peaches are grafted. The tree seedling you germinate from a pit will not have the same vigor unless grafted onto a good root stock before planting.

If you go a couple pages back you'll see we've had this discussion haha. My mom's peach tree was grown from a pit (by my Gram, Mom don't know the first thing about gardening try as she might), and I got all these peaches for free, so I figure I may as well give it a shot! If it grows, awesome, and if not all I've lost is a couple of Ziploc bags and some fridge space. I may try that oxyclean though.

[Worth1]

Now that's a knife.
I carried this knife with me for ten years at work and this is the first time it has ever been in my house.
Several years ago they banned knives at work because someone cut their finger.
Many of us continued to carry a knife.
They mentioned it to me just one time.
I simply told them my father gave me my first knife when I was in grade school and I have carried one ever since.
The subject was dropped.
You dont tell a man he cant have a knife.
Some things you just don't give up.
It is razor sharp and made by Cold Steel.
Worth
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[Worth1]

I got around to making 10 pounds of my own prize winning bratwurst today.
There just happened to be a 10 pound pork roast sitting around.
The main ingredients are salt nutmeg mase ground black pepper onion power lemon zest garlic powder powdered milk and a bit of water.
The ingredients I have started adding as of late are powdered a bit of flour and corn starch.
The last ingredients are not a filler they ad texture and will not allow the fats to run out of the sausage.
I got the idea watching an old school English butcher on YouTube.
The guy is a real pro.
Worth

IMG_20150718_23956.jpg

[Worth1]

Here it is the finished product.
Hint cook bratwurst in hot not boiling water for ten minutes then brown on skillet or grill.
You get a much better sausage this way.
Worth

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[Mojave]

Oh man that looks good!

[efisakov]

Real hunter sausage!
Looks great, must be tasting amazing.

[Fiishergurl]

You are killing me with all these yummy things. I could just chill all day while you cook and serve... lol. Looks delicious!!!!

Ginny

[Worth1]

This is by far one of the best tasting concoctions I have ever came up with.
One small can of Rotel Habanero tomatoes one small can of Rotel cilantro lime tomatoes.
A goodly portion of chili powder chili arbol powder Garlic powder red pepper powder cumin 2 pounds of chili meat paprika and a big sack of frozen okra oh yes low salt V8 juice.
It is Gumbo/Chili for all I know.
Fusion food.
Whatever you call it call me back for a second bowl.
Worth
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[RobinB]

You must have to be in Texas to get habanero Rotel! I've never seen it. That gumbo/chili looks amazing!

[Fiishergurl]

Wish i had me some right now.

Ginny

Sent from my SAMSUNG-SM-N910A using Tapatalk

[Worth1]

Originally Posted by RobinB

You must have to be in Texas to get habanero Rotel! I've never seen it. That gumbo/chili looks amazing!

I didn't know they had it either there it was just sitting in my pantry.
Thanks

Originally Posted by Fiishergurl

Wish i had me some right now.

Ginny

Sent from my SAMSUNG-SM-N910A using Tapatalk

Thank you Ginny.
If I can find some pasta scraps I will cook them and add later.
Worth

[Worth1]

Just in case your interested I went back and added chili powder and chili arbol powder to the list of ingredients.
The chili arbol really adds a unique flavor you just cant get from any other pepper I have used.
Worth

[efisakov]

I love spicy food. But... I never had being exposed to so many pepper varieties. It all sounds great to me. I am growing more than 50 varieties of tomatoes and 6 varieties of cucumbers ... only 2 peppers, none spicy.
I am attracted to smell and taste of spicy peppers. Do not need it to be too spicy, have to experiment more with peppers. What will you recommend to start with? Just a few and different in many ways. Smell is a key, I think.
thanks

[SharonRossy]

Worth I love your wisdom knowledge and wit. I just read this thread for the first time and it's so inspiring. And Worth your garden and arbor is a real ode to your wife. Lovely colours and design. Creates a harmony and peacefulness.

I plan on making your corn bread recipe but I'd love your hot pepper jelly recipe. I made some last year and am absolutely addicts to the stuff. And those sausages, yummy! I'm always looking for newer and better recipes. I was particularly impressed with the pressure canners, which actually terrify me!
Anyways, great exchange of ideas. So please share the hot pepper jam recipe! Do you make salsa too? Thanks, Sharon

[Worth1]

Originally Posted by SharonRossy

Worth I love your wisdom knowledge and wit. I just read this thread for the first time and it's so inspiring. And Worth your garden and arbor is a real ode to your wife. Lovely colours and design. Creates a harmony and peacefulness.

I plan on making your corn bread recipe but I'd love your hot pepper jelly recipe. I made some last year and am absolutely addicts to the stuff. And those sausages, yummy! I'm always looking for newer and better recipes. I was particularly impressed with the pressure canners, which actually terrify me!
Anyways, great exchange of ideas. So please share the hot pepper jam recipe! Do you make salsa too? Thanks, Sharon

Sharon thank you so much.
I just used the recipe that is on line at the Ball canning site.
One thing that baffles me is I do everything they say to do and I come out with more jars than I am suppose to.
The peppers are bigger.
Worth