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Old December 8, 2016   #76
Worth1
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Quote:
Originally Posted by dmforcier View Post
Hunt extinct beasts? Eat dandelions? I dunno.
Well they did have a lot of stuff but much of it was imported from some place else by way of the Arab/Islamic world.
At one time they controlled the Med sea Indian ocean and camel caravans.
The potato comes to mind I bet it was welcome sight.
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Old December 8, 2016   #77
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I hope someone is eating good I just got through with a daily report and my time for the week so far and sending it off.
And it is almost 8:00 PM.
Two dry microwave hotdogs and some wine.
Today all I had time for was one salami sandwich the other one is still in the truck it isn't like it will spoil in this weather.

My goal is to save as much money as I can and buy a 2 year old low mileage Mini Cooper to drive.

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Old August 9, 2017   #78
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I just discovered a fantastic treat.
Fried bacon dipped in fresh minced habanero peppers.
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Old August 9, 2017   #79
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How can you taste the bacon with your taste buds on fire, lol.
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Old August 9, 2017   #80
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How can you taste the bacon with your taste buds on fire, lol.
I have about 4 habs on my cutting board. They've been there for 2 days now. Staring at me.
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Old August 14, 2017   #81
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I think I am going to try this, pray for me.
https://youtu.be/mYMOF6LH9Qo
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Old August 14, 2017   #82
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You won't need it, it's dead simple!

Grandma always made syrup this way, never bought it. Except she put a drop of vanilla in instead of lemon and didn't let it get too dark.

Have fun

BTW, the dilly beans that i put the 1/2 habaneros in turned out great! Now I have at least one way to use them up: in ferments. Thanks, Worth!
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Old August 14, 2017   #83
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Keef doesn't show how dark he lets the caramel get before he adds the simple syrup.


1 point deduction!
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Old August 14, 2017   #84
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Now I know why I always messed up the caramel. I stirred like a madman.
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Old August 15, 2017   #85
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You have to be careful and watch it, too. When the caramel starts to brown it goes in a hurry. And I think Keef could have added a little more emphasis to the danger of adding the syrup. The caramel is super-hot and if you add liquid slowly (or hot near a boil) it can flash-boil and throw hot stuff around.

I do love caramel. I got some cream and some salt. Maybe I'll make candy.
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Old August 15, 2017   #86
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Random food Thoughts - Have you ever ate a Kit Kat bar? You know those Kraft caramel rectangles? Take a bite of both of those at the same time. Could you imagine that taste in a Tiramisu?
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Old August 15, 2017   #87
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Don't even think about following Keefs corned beef instructions.
He admits it isn't right in the comments.
In my opinion this is where people get into trouble big time curing stuff.
Just because it is in a book or on line doesn't make it right do your research and understand what is going on.
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Old August 15, 2017   #88
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Quote:
Originally Posted by MdTNGrdner View Post
You won't need it, it's dead simple!

Grandma always made syrup this way, never bought it. Except she put a drop of vanilla in instead of lemon and didn't let it get too dark.

Have fun

BTW, the dilly beans that i put the 1/2 habaneros in turned out great! Now I have at least one way to use them up: in ferments. Thanks, Worth!
You are welcome.
Once you get used to using these things and how to use them they aren't that bad.
I keep them in the refrigerator for use all the time.
You simply have to try them minced up fine in vanilla ice cream or a root beer float no seeds.
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Old 4 Weeks Ago   #89
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More proof there is nothing new under the sun.
I just discovered the Kalimotxo on my own.

Very tasty and refreshing.
Worth
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Old 3 Weeks Ago   #90
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I read last night that Quiche may be on its way back, lets hope those silly hair do's the men and women had back in the 80's dont come back with it.
Quiche may very well be one of the most disgusting things I have ever had.
Worth
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