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Posts by MaryB

Wiki article has info on growing, ripening then storage. Sounds like you lick it and let it continue to ripen for 2 weeks then into cool storage for awhile to convert carbs to sugar... almost like a ferment... http://en.wikipedia.org/wiki/Kabocha
My copy is an older version and I don't remember... but it is just done by flushing with water.
good starter book http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609
Cinnamon in small amounts is found in a lot of BBQ rub recipes...
Mom always used them whole in meatballs. I did not care for the texture of biting into a whole oat so one day I ground them and haven't looked back. I love a bowl of oatmeal but in some things having it whole detracts from the rest like in meatloaf/balls
I have heat proof hands. I get splashed with oil I just wipe it off and keep going. When I worked fast food I used my fingers to pull burgers off the flat top at 375 degrees with no issues.
I use them in place of bread crumbs in meatballs and meatloaf. I grind them in my spice millĀ  to a fluffy flour. They really make for a light juicy meatball/loaf.
Corned beef once a year as a meal with potato, carrot, cabbage yes. Reuben sandwiches I can eat fairly often! And I like to smoke, slice and vacuum pack corned beef for fake pastrami throughout the year.
grab a few stems, root in water, plant in a container
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