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Old 1 Week Ago   #6721
SteveP
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Rajun, those Beef ribs look amazing. There is a place in KC called Jacks Stack BBQ that serves Prime Rib ribs that just stupid good. Your ribs reminded me of those.
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Old 1 Week Ago   #6722
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Cheap eaten how about no eaten.
I haven't had a bite to eat all day and it is 8:30.

Yes Rajun your stuff kooks good.

Worth
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Old 1 Week Ago   #6723
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Well if you didn't pack any lunch, whatdidja think would happen? Go grab whatever you can find instead of checking here, lol. Don't eat anything fury that looks alive and happy to see you.
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Old 1 Week Ago   #6724
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Maybe cook some of the fish you caught??
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Old 1 Week Ago   #6725
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Oh my, this turned out to be a really good salad! Simple lettuce and tomato, but added my home canned marinated mushrooms and roasted red peppers to it and a couple spoons of cottage cheese ( making it my protein). Add home made Ranch dressing.

Those marinated mushrooms came out so good, I shall have to can up a BUNCH more. I could eat a half pint jar by myself! The mushrooms kept a firmness but took up the seasonings well. Didn't get mushy at all.
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Old 1 Week Ago   #6726
Rajun Gardener
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YUM YUM!!!!

Give up the mushroom recipe please!
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Old 1 Week Ago   #6727
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From the National Center web site, I did add some finely grated lemon zest before canning. The mushrooms look better than my bad picture taking shows, but they taste much better!!!

I'll add a few more black peppercorns next time, though, and some more red hot pepper flakes, just to change it slightly, but with in safe canning guides.

http://nchfp.uga.edu/how/can_06/mari...mushrooms.html

Marinated Whole Mushrooms

  • 7 lbs small whole mushrooms
  • 1/2 cup bottled lemon juice
  • 2 cups olive or salad oil
  • 2-1/2 cups white vinegar (5 percent)
  • 1 tbsp oregano leaves
  • 1 tbsp dried basil leaves
  • 1 tbsp canning or pickling salt
  • 1/2 cup finely chopped onions
  • 1/4 cup diced pimento
  • 2 cloves garlic, cut in quarters
  • 25 black peppercorns
Yield: About 9 half-pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size Hot Half-pints 20 min 25 30 35



0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018.
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Old 1 Week Ago   #6728
Rajun Gardener
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Thanks Imp!
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Old 1 Week Ago   #6729
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Quote:
Originally Posted by Rajun Gardener View Post
Thanks Imp!
You're welcome.
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Old 1 Week Ago   #6730
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Had a baked potato two ears of corn on the cob (five for a dollar) and a really good marbled NY strip steak cooked rare last night.
You know a steak is good when you put it in a hot dry skillet and it evenly creates its own frying oil.

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Old 1 Week Ago   #6731
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The marinated mushrooms look great!

I had dental work done today so not a happy camper for eating. The new dentist seems to be very skilled, and she's good at assessing the situation. You will have sensitivity after this procedure. Don't eat on that side for a day (but I only have one tiny set of molars to eat on the other side ). Take a tylenol or advil. Well I don't really need it and I don't use those things anyway, but I bought a bottle of white wine on the way home just in case. I mean, the old dentist would send you off after your filling without a word, then you come out of the freezing to a raging toothache and when you go back she says, I'll pull it for you. No charge. You didn't need it anyway. Sure I didn't! Only tonight after they fixed the other side, right?

But I had some leftover chicken hearts stew set aside for this evening as not too hard to eat. Sadly not cheap eaten anymore these days, but I can't give it up. I added enough carrots to make it last for two meals though. Everything cooked darn soft, and just as well.
Last night was homemade pizza from the freezer and a big green salad - the things I knew I wouldn't be eating today.
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Old 1 Week Ago   #6732
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Thank you, Bower. The mushrooms look pretty in the jar as well, thinking of putting more by not only for me, but as gifts.
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Old 6 Days Ago   #6733
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Eating what's left of my live fish bait.

Worth
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Old 5 Days Ago   #6734
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Crawfish cooked tails removed and in the freezer for later use.
I have never had a desire to sit and just eat crawfish but have done it several times.
Just not my cup of tea.
They will make a nice thick gumbo though later when I feel like doing it.

Found chicken thighs on sale so that is what I am having, anything that doesn't smell like fish..
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Old 5 Days Ago   #6735
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"But I had some leftover chicken hearts stew set aside for this evening as not too hard to eat."


Is that a regional dish? I've never heard of it, but I love fried chicken gizzards. I'm not a big fan of chicken livers though some people love them.


I've never thought much about the hearts because they are usually so small, it takes a lot of them to prepare a dish.
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