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Old May 15, 2018   #136
jillian
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Worth make sure to get the "medium" heat instead of the mild. It's the perfect amount of heat for me. Might not be hot enough for you .
I don't think they have a "hot", but the medium has a nice amount of heat.
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Old May 15, 2018   #137
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Heat I can add but not take away.
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Old October 21, 2018   #138
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The gal at the checkout counter asked sir do you have 15 items or less?
My grocery cart was heaping.
I have 14 items thank you very much.
And that is what I had.
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Old October 21, 2018   #139
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It has been a while since I last fried some chicken livers. Today, I had two of them pop out of the pan. I guess that would be more of Random Remembering
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Old October 28, 2018   #140
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Exploding chicken livers.

Has anyone but me had dried chili mangoes?
They are a common snack found in Mexican markets.
Dried mangoes with hot chili powder stuff on them.
You can get them in bulk at the HEB plus stores too.
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Old October 29, 2018   #141
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home made bone broth is the best.

the owner of our local feed and seed raises grass fed beef on the side. i asked him about
getting some bones the next time he processed a steer, and left my phone number with him. he called recently, and asked me if i still want bones. i said yah sure, you betcha.
he said he had two boxes of bones about 120 lbs. only problem on my end is not enough room in the freezer. i had about 30 chickens we raised in it. i took one box about 75 lbs worth. if no one wants the other box, he will hold it in his freezer.
its a real good deal for me. 50 cents a lb. soup bones sold in stores around here are $1.99/lb. we have been pressure cooking them in the big pot for about an hour, and getting some real good stock to use in soups, and stews.
bones were cut to size. i was hoping we weren't going to be getting 4 ft long femurs or such like.

the dog is happy too. there are several bones just the right size for a german shepherd to chew on.

beef stew for dinner tomorrow.



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Old October 29, 2018   #142
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Quote:
Originally Posted by rxkeith View Post
home made bone broth is the best.

the owner of our local feed and seed raises grass fed beef on the side. i asked him about
getting some bones the next time he processed a steer, and left my phone number with him. he called recently, and asked me if i still want bones. i said yah sure, you betcha.
he said he had two boxes of bones about 120 lbs. only problem on my end is not enough room in the freezer. i had about 30 chickens we raised in it. i took one box about 75 lbs worth. if no one wants the other box, he will hold it in his freezer.
its a real good deal for me. 50 cents a lb. soup bones sold in stores around here are $1.99/lb. we have been pressure cooking them in the big pot for about an hour, and getting some real good stock to use in soups, and stews.
bones were cut to size. i was hoping we weren't going to be getting 4 ft long femurs or such like.

the dog is happy too. there are several bones just the right size for a german shepherd to chew on.

beef stew for dinner tomorrow.



keith

Big dog fight at the house when we brought home bones.

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Old November 4, 2018   #143
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Okay now the house smells like baking fruitcake and beef stew all at once.
Got all the doors and windows open, I bet I'm driving the neighborhood nuts.

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Old November 4, 2018   #144
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Your neighbors are wondering where that sweet savory small is coming from.
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Old February 2, 2019   #145
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Quote:
Originally Posted by AlittleSalt View Post
Your neighbors are wondering where that sweet savory small is coming from.
I dont think my neighbors cook on either side.
One lady on the left eats nothing but sweets all the time.
Her husband told me about the migraines she was having and when I found out about the eating habits I told him they may be coming from that.
He said he told her and she won't change.
Not my problem to worry about, all you can do is give information and that is it.
Like the old saying, "You can lead a horse to water but you can't make it drink".
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Old March 2, 2019   #146
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Since many of you folks cook at home do any of you notice the taste of fast food like hamburgers.
The meat in particular.
If you have had to eat them even.

I have and they dont taste like any meat I cook at home.
Not at all.
The meat has a chemical taste for lack of a better description.
The french fries for the most part used to be cooked in beef tallow then they went to the dreaded trans fats then to who knows what.
McDonald's use to cook fries in beef tallow and had to stop by popular demand.
What they did was ((chemically)) make the fries and or fat ((taste)) like they were cooked beef tallow.
Rest assured what ever it is I imagine it isn't near as healthy as what they started out with.
As the old saying goes.

"Be careful what you ask for, 'You just might get it."
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Old March 10, 2019   #147
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I might taste a fry or two, but can't be tempted by "fast food" burgers. I need a rare burger. I've read "fast casual" is different, like "five guys". Might try it on a long layover In ATL, but usually disappointed.
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Old March 10, 2019   #148
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I have taken my grand daughter to the local DQ many times. Not much I can eat there but a plain grilled chicken sandwich is ok. We can walk there or to the MacD's. After new year's we went to the MacD's for the 1st time. She got her 'food' and her toy prize. I got a chicken sandwich I could not eat. How could a plain chicken breast be so greasy and look like that, flattened and have that sort of elasticy texture? Like a part of one of those rubber chickens served in a hamburger sugar bun. Yuck!

Home cooking sure spoils you for 'fast food'.
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Old March 18, 2019   #149
Worth1
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Here is a kitchen hack some of you might be interested in.
I devised what I call a heat shock absorber for the glass top stove.
I m using and testing it as we speak.
It is a coiled up aluminum TIG welding rod between the skillet and the stove top.
Not only does it eliminate hot spots it lets the ever so slightly rounded bottom kettles and skillets sit steady and even on the stove top.
The bonus for some the aluminum wont scratch the surface and cools fast.

(((Test results just in.)))

The skillet is cooking a roux evenly all across the surface.
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Old March 21, 2019   #150
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The aluminum coil is working fantastic with my thick bottom stainless pots.
Not sticking like they used to do.
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