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Old September 23, 2019   #256
DonDuck
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Originally Posted by Worth1 View Post
I have often considered making syrup out of mesquite beans but where would a person even start???

That is an interesting idea. I know the native Americans and early settlers made a type of flour out of them. I understand they may also have roasted them and made a poor mans coffee from them. I would be surprised if they have enough sugar in them to make a syrup from them. You probably could boil them to extract their essence, strain the solids out and reduce the liquid into a concentrate but I'm not sure it can be defined as a syrup without adding sugar.


I haven't paid attention, but how good is the mesquite bean crop this year? I used to sit in the back of pickup while someone drove me close to mesquite trees. I would use my chain saw to harvest branches for meat smoking. I would cut them to the length required letting the pieces drop into the truck bed. When the bed was almost full, we would drive away. It sure was an easy way to get wood for the fire.

Last edited by DonDuck; September 23, 2019 at 07:55 PM.
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Old September 23, 2019   #257
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The pulp inside the bean pod is very sweet I used to eat then all the time.
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Old September 24, 2019   #258
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Just looked on line and yes people are making the mesquite bean syrup.
They are breaking up the pods and simmering them in water to get the sugar out.
then cooking it down.
That was what I would do too.
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Old September 25, 2019   #259
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I have a meatball experiment going on.
Steeping some crushed fennel, oregano, thyme, black pepper, and salt in warm water.
This will be mixed 50/50 with breakfast sausage and ground chuck with corn starch added as a binder.
Mixed set back in the cooler let set and mix again.
Then each meatball will be placed in a kettle of warm water to cook at around 150 F .
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Old September 25, 2019   #260
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Some of the fat will cook out but not all of it.
Going in for around 40 minutes.
IMG_20190925_23911.jpg
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Old October 14, 2019   #261
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Default Avocados Plan Ahead.

When buying avocados always plan a few days ahead of time and get the hardest ones you can find, if you want to make guacamole.
Chances are the ones that are soft will be bruised and ruined from people pushing their fingers in them to see of they are ripe and or soft.
Just saw this the other day while buying avocados.

The next thing I do is mix in some lime juice and fruit fresh to keep them from getting black when I cut them up.
Just made pico de gallo yesterday and put chopped up avocado in it.
Added the lime juice and fruit fresh in the mix.
Put it in a zip lock bag with all the air removed refrigerated and it is as fresh as a daisy today.
Fruit fresh is vitamin C Ascorbic acid and citric acid, 'Not like we cant use more of that anyway.
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Old October 27, 2019   #262
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Default Foiled Again.

How many folks wrap their potatoes in foil before baking?
I don't unless they are going on to hot coals outside which is practically never.
In my opinion you might as well boil them if you are going to wrap them in foil.
I like a roasted skin on my baked potato not a steamed one.
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Old October 30, 2019   #263
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I rarely use foil. I only do potatoes in foil if I am putting them on the grill. but that's a rarity. I usually don't have a fire going long enough ahead of time to do potatoes.
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Old October 30, 2019   #264
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NEVER use foil. If I put them on the grill, I heat it up well then turn off one burner and put the potato there with the lid down. I love crispy tater skins almost more than the potato itself, lol. Eat the potato, a little salt on the skins and then eat that too. Now I am getting hungry, lol. Problem is, I love a potato with way too much butter. Soooo good, but not good for me at all. I still indulge more often than I should. Butter is a weakness for me. Same with a toasted Bagel in the morning with butter and eggs.
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Old November 3, 2019   #265
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Default The Cranberries Are Here!!!!!

Oh yes they are.
I just picked up two three pond bags to add to my collection in the freezer.
I eat the things all year round and was running low.
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Old November 5, 2019   #266
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If you want your avocado to ripen faster, put it in a bag with an apple.


If you cut an avocado and only use one half. Put some oil on the exposed side of the other half. Wrap or bag it and it won't change colors. I keep some spray oil around and use it when I need oil on an avocado.
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Old November 5, 2019   #267
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Oh yes they are.
I just picked up two three pond bags to add to my collection in the freezer.
I eat the things all year round and was running low.

Worth,


Do you eat cranberries raw or do you cook and sweeten them? I only eat them around the holidays. Normally, cranberry juice would be my last choice for something to drink. For some reason, the few times I have been under anesthesia in a hospital; when I wake up, I always ask for cranberry juice to drink. I could drink a gallon of it without quenching my thirst for it. I've never understood the relationship between anesthesia and cranberry juice for me.


I bought a large bottle of Pomegranate juice a couple of weeks ago. It was 60% pomegranate juice and 40% cranberry juice without any additives or added sugar. That stuff was so very good.
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Old November 5, 2019   #268
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I always eat my baked potato skin and I like it crispy so I don't normally wrap it in foil. If you like your potato skin extra crispy, cook the potato wrapped in foil for three fourths of the cooking time. Then remove the foil, oil the potato skin a little, poke the skin with a fork a few times to let the steam out; and finish cooking it unwrapped. The first part of the cooking is for the potato and the second part is for the skin.
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Old November 5, 2019   #269
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Worth,


Do you eat cranberries raw or do you cook and sweeten them? I only eat them around the holidays. Normally, cranberry juice would be my last choice for something to drink. For some reason, the few times I have been under anesthesia in a hospital; when I wake up, I always ask for cranberry juice to drink. I could drink a gallon of it without quenching my thirst for it. I've never understood the relationship between anesthesia and cranberry juice for me.


I bought a large bottle of Pomegranate juice a couple of weeks ago. It was 60% pomegranate juice and 40% cranberry juice without any additives or added sugar. That stuff was so very good.
Honestly I'm a cranberry hoarder.

But I eat them raw ground up and macerated in sugar with nuts.
You should try it some time.
Plus the only jam I have in the house is cranberry jam, tons of it.
Salads and lord knows what all like mixed with ice cream.
Got about 11 pounds in the freezer now and will get more before the season ends.
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Old 4 Weeks Ago   #270
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Something that has been driving me batty all day is if I am about out of garlic powder or not.
The container I have has about a tablespoon left in it and I was in a panic.
I looked in the larder and discovered I have another unopened 10 ounce container of garlic powder.
Rest assured the next time I go to the store I will get at least one if not two more.
No garlic in my house is NOT GONNA HAPPEN.
EVER!!!!!
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