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Old October 12, 2018   #7756
imp
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Gotten cold and chilly here, so it may be chicken and dumplings or chicken and rice soup tomorrow as chicken thighs are on sale at 79¢ a pound.
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Old October 12, 2018   #7757
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Quote:
Originally Posted by bower View Post
Rajun I saw this message earlier today and if you were listening you may have heard me cursing and swearing awaaaay up north as I would pay money for a 63 F day right about now. This morning we were barely above freezing, and the windchill, well below ! And the weather man was using the f-word. (flurries..shhhh don't say out loud).
Just hoping to get a day above 50 F to plant the garlic in "comfort".
Bower it's colder here too. Not as cold as what you are writing about, but Monday's forecast is for 49F for the high and 41F for the low. Those are not records here, but they're not usual either. As for cooking, I haven't planned anything for Monday yet.

I don't know what it is like experiencing living anywhere but in this part of Texas. It's a good idea here to have summer foods that don't take much time to cook during all months here, but in October through April, we get to buy some things that take a while to cook inside. The logic is simple. You don't make a canned tuna sandwich when it's 20F outside - instead, you cook a ham or turkey or - something that warms the house up. Winter is exciting to me because we can cook so much more. However, this is coming from a man who thinks two days of snow on the ground is just too long.

Tonight, we cooked some slow cooked bbq Texas beef ribs, Lipton onion roasted potatoes, and a pea salad that I added some frozen peas to. Worth, your suggestion of the frozen peas went over well.
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Old October 12, 2018   #7758
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They are really cutting back on stuff that doesn't sell well at the store.

I like to have never found the canned greens yesterday.

Seems like a lot of the healthy foods are going by the wayside and people are forgetting about them or even if they ever existed in the first place.

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Old October 12, 2018   #7759
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Pork loin needs to be cooked at a really low temperature just like you would cook salami.
No not the stuff you buy from the store but cotto salami or summer sausage that you make at home.
By doing so this allows the temperature to come up evenly, not hot on the outside and still cool on the inside.
I realized this when I saw they changed the cooking temperature from 165 to 145.

Once that thermometer reaches the temperature and time you want with the really low heat take it out and let it cool down.
Once that is done you can blast it to get what ever crust you want on the outside.
If you looked at the link and saw the temps ((AND)) time to kill the trichina then follow it.
The other option is the freezing method which I do too at -4F then I can do as I please with no worries.
The window of just right and dried out is very small indeed.
You could even do this in a big kettle of water and then flash bake to get crust.
Better with a light cure not ham cure but light cure.

140F and hold for awhile is as high as I want the stuff to go myself.

Worth
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Old October 12, 2018   #7760
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I've got collards,turnips, spinach, mustard, beets, and Chinese cabbage growing for cold/cool weather greens and root crops. I really like Margaret Holmes brand greens from the grocery store, but I like home grown better.
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Old October 12, 2018   #7761
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I'm having two of my left over chicken breasts and fettuccine with garlic and more or less schmaltz on it.

Just a word on my comment the other day about eating left over fish bait was true.
It was corn I use some times to catch perch.
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Old October 12, 2018   #7762
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I need opinions on this canned spaghetti sauce. It was canned in September, I see what looks like a white-ish growth/something on the jar. The cap was still sealed tight too. It's about at 11:00, it smells good but I want opinions.

Would you eat it?
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Old October 12, 2018   #7763
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Too late, it's gone. We're having frozen pizza tonight. Palermo's Black Label Supreme from Costco, it's what's for dinner!!!!
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Old October 12, 2018   #7764
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If it is actual mold, I would not eat it.
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Old October 12, 2018   #7765
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It's not mold but I'm not taking a chance to win the toilet seat lottery.

The bad news is I poured a jar in the browned 93% CAB ground beef, the good news is it didn't cover all the meat and my killer Sheetzu will eat it up and sleep good.

Edited to say Thanks Barb!!!
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Old October 12, 2018   #7766
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Mold doesn't bother dogs?
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Old October 12, 2018   #7767
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Quote:
Originally Posted by Nan_PA_6b View Post
Mold doesn't bother dogs?

I guess not! I've never heard of a dog telling it's owner "I'm not eating that slop, it has mold on it".
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Old October 12, 2018   #7768
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Garden tomato and avocado sandwich for lunch (those heatmaster tomatoes are delicious).
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Old October 12, 2018   #7769
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Does anyone remember an old belief that either white mold or green mold is dangerous because it produces toxin while the other presents no problem or danger? I can't seem to remember which was supposed to be okay and the other is not okay.
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Old October 12, 2018   #7770
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Quote:
Originally Posted by Nan_PA_6b View Post
Mold doesn't bother dogs?

IDK but I wouldn't feed my Buddy anything I wouldn't eat. Maybe I didn't Splain it clear enough. I dumped a jar of sauce in the pot then saw some white stuff on the sauce, turned off the heat and called it quits. Then removed the meat.

I should've checked before dumping the jar.

That pot with sauce is after I removed the meat, the plate is what I removed.
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