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Old 1 Week Ago   #4156
imp
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Sounds like a recipe you'd like a lot, but with oil, onions and habs in there, not for me. I do like carrot raisin salad with a bit of crushed pineapple, though.
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Old 1 Week Ago   #4157
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One count one habanero in a big salad like that is nothing.
About the same heat as a hot link.
This is what I like about them very little adds a lot of flavor.
The addition of the oil is to thin out the mayonnaise without adding more sour than you want or over powering it with lime or lemon.
This also keeps it from being runny.
I gave up on vinegar a long time ago for the sour taste in slaw and salads.
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Old 1 Week Ago   #4158
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Hmmm. I wonder how sesame oil would go.

I do like a little vinegar in such salads. Just a little.
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Old 1 Week Ago   #4159
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Everybody has different tastes, I really dislike hot links and won't eat them at all, LOL. Not only because some are quite hot in flavor, but the texture to me, is rubbery. But I like bologna, o..????

Most sausages, I like to be a very coarse grind. I like to know there is meat, not a pate in that casing. Because of that, sausages like the commercial ones ( Hilshire Farms types) are not bought by myself.

Guess it's time to make a road trip to Muenster in a couple months.
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Old 1 Week Ago   #4160
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Imp, my wife skins her hot links. It's the skin that makes them rubbery. (Not trying to talk you into eating them.)

Tonight, we're having breakfast for dinner. Eggs, bacon, toast and jelly.
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Old 1 Week Ago   #4161
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I thought I was out of butter and found two 8 ounce packs of Kerry Gold in the big freezer.
Giant baked tater baked whole onion and hamburger steak tonight.
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Old 1 Week Ago   #4162
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By the way the habanero pickled cauliflower was a big hit at work.
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Old 1 Week Ago   #4163
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Homemade chili tonight. Another hits the spot meal.
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Old 1 Week Ago   #4164
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Oddly, because of the warmer weather, I made a smaller pot of mostly split green pea soup with smoked ham hocks. There were a dab of gold split peas and a small amount of barley and left over "Tiny tender field peas with snaps" ( Allen's brand). Plus garlic and onion, LOL.

About all that is staying down right now, but tasty.
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Old 1 Week Ago   #4165
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Catching up again...

Worth thanks for your post on grabbing the steaks for $5.99 per lb @ HEB. I needed to laugh and laugh I did.

Rajun... the posts you did on making the bone broth reminded me. Yesterday I stopped in at the butcher shop after work. I get whole fryer chickens from them. I asked if they happened to have any beef or pork bones. They slaughter animals as well there. I came home with big boxes of both for free! They've been simmering on the stove today....

What's for supper? We haven't had beans in a while so there's a bag of Great Northern beans in the slow cooker with some country ham scraps to season them. Going to make cornbread, have some pickled peppers, pickles we canned, sliced tomatoes and green onions from the garden to go with them.
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Old 1 Week Ago   #4166
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I am making a Corned beef for supper. It is close to being done. I am really craving a Reuben sandwich. My wife won't even try Corned beef, although I think she would like it. I have tried many times over the years to just try a small bite, but she refuses. More for me!
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Old 1 Week Ago   #4167
Rajun Gardener
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Take your time with the broth and simmer it slowly forever.

I've only used it twice but both times were great. Once was the Pho concentrate for a quick meal and the other was beef up a chuck roast.

I ended up letting it chill in a small rectangle container then dumping it out to slice into 1/2" x 2"x 2" chunks and individually wrapping them to use as flavor bombs when needed.
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Old 1 Week Ago   #4168
Worth1
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I pressure cook my own homemade cured/corned beef now if I am in a rush.
It is much better than simmering.
Which reminds me I need to take out some homemade Canadian bacon to thaw for sandwiches this week.
Forgot I even had it.
Worth.
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Old 1 Week Ago   #4169
Rajun Gardener
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Pics of the corned beef!!!! Now I'm craving a Reuben. Haven't had one in a while.
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Old 1 Week Ago   #4170
SteveP
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Quote:
Originally Posted by Rajun Gardener View Post
Pics of the corned beef!!!! Now I'm craving a Reuben. Haven't had one in a while.
Sorry, can't post pics on here. I only have a cell phone for internet access. The CB that I got was a small one, about 2.5# uncooked before shrinkage. I slow simmered it for about 3 1/2 hours and it turned out nice and tender. Corned Beef is a favorite of mine.
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