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Posts by MaryB

What is a food scene? Nearest "big towns are 25 miles(4k population) and 30 miles (12k population). Typical fast food joints, a couple small cafes serving mostly burgers, one really good pizza place that is actually only 8 miles away out in the country at a new wine growers place. They make their own wine and homemade pizza using really good cheeses, homemade crust, fresh vegetables... menu varies with the seasons and what they can find for veg for toppings along with the...
One thing I have found with my home smoked bacon is that a couple weeks in the freezer(I make a large amount) and the smoke flavor seems to permeate into the meat/fat better.
Copper can kill plants, they used to kill trees by driving copper nails in all the way around the bottom. Now you can get a powder form to pour around unwanted trees to kill them, also used to keep roots out of sewer lines
I have seen several italian "chefs" on FoodTV claim the olive oil is needed even with american bacon. Personally if it is commercial pumped bacon it has so much water that it renders enough oil on its own to start cooking. If it is my own dry cured bacon that doesn't sit there and sweat a cup of water out before starting to fry I grab a little bacon fat from the jar in the fridge. I keep 2 jars, one I work from and one I ad too, usually the working jar gets empty about...
Watching it snow.... what garden? Plans this year are sweet corn, tomatoes, peppers, peas, green beans, radishes, cucumbers, herbs, scallions, beets, potatoes...
Now that sounds good, waiting for the results. I really should order some fresh bellies and make a batch of bacon. Could probably get 3 in the traeger using the stacked rack. Tired of putting bacon in the pan and having it steam for minutes before frying.
I would suspect the cave itself was the source of the mold and the cheese is just an excuse.
Made some garlic slaw last night, coleslaw with chopped garlic is great stuff. Will have more tonight.
Saute wild ramps with wild mushrooms and serve over steak, wild ramp omelets, in biscuits as you mentioned, they make an awesome soup with some good beef stock(like an onion soup), I cut slits in a roast and stuff ramps in them then slow cook... use like a scallion that has a garlic bite.
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