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Posts by MaryB

If eggs are bad you would know it! They REEK!
I like to saute them in butter with garlic, salt and pepper of course, towards the end add a good shot of worchestershire sauce and simmer that down then off the heat finish with a pat of butter to thicken it a bit. Serve over a nice ribeye or sirloin...
I picked up 2 of the Green ceramic pans from Walmart. Been using the smaller for omelets, burgers, frying potatoes... it is 6 months old and still slippery. Showing a few pits now but nothing major. The larger I mainly use for bacon and eggs over easy and it is also 6 months old and going fine.
Yup store in damp sand in a cool and dark location and they keep months. Otherwise a damp paper towel then put the carrots on top and seal up the bag to stop moisture loss. They will keep an easy 4-6 weeks this way in the fridge in the humidity controlled crisper drawer.
I buy these http://www.goodmans.net/d/204/tilia-foodsaver-bags-rolls.htm premade generic bags. I buy the 100 packs and use a couple hundred of them a year freezing garden produce.
CO2 is heavier than air so an active fermentation is always pushing the oxygen out of the jar.   You can take a standard wide mouth 1/2 gallon mason jar with lid and band and drill the lid for a stopper http://www.northernbrewer.com/no-2-drilled-stopper   then buy this airlock   http://www.northernbrewer.com/three-piece-airlock   And for under $4 you have a fancy sealed fermenter!
Pound of ground beef browned medium onion chopped and added to the meat as it browns chopped garlic to taste(I use 4-5 cloves) sauteed in with the meat when it is almost done Dried basil, oregano to taste added and cooked a tiny bit with the meat(again to taste) salt and pepper to taste when you start the beef browning I sometimes add a bit of ground fennel for that sausage taste...   When that is cooked add: 1 pint of tomato sauce 1 pint of whole tomatoes(I use...
Salmon milking for caviar https://www.youtube.com/watch?v=CG_ii-iNldI
Considering this is from 2011 they have probably found it by now...
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