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Author Topic: What's on the stove, oven, or crockpot today?  (Read 1488975 times)

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Offline Rebel SS

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I did that with pickled beets and hard-boiled eggs. Ate the beets, peeled the eggs, and dropped 'em in.  :tongue:

Offline HD

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We had Venison Jalapeno Cheddar Cheese Brats, 🌽 on da cob and tater tots.

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« Last Edit: August 08/10/19, 07:49:12 PM by HD »
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline delcecchi

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When I get back home, if I remember,  I will post my mother's recipe for green tomato relish.

Made it in the fall with the tomatoes that were still green.

Offline Bobberineyes

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French dips n fries with sun pickles,  petty sure I'm to full to play anything.. :surrender:

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Offline Rebel SS

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Now I'm hungry all over again!  Gad!! You guys!     :doah:

Online mike89

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looks good!!  but where is the dip!!   and not Glenn!!!! :rotflmao: :rotflmao: :happy1:
a bad day of fishing is still better than a good day at work!!

Offline glenn57

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2015 deer slayer!!!!!!!!!!

Offline HD

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LOL  Hey I am interested in the pickled green tomatoes.  Never had them.

Here's the recipe Barry...

Ingredients
1 gallon of green tomatoes
2 quarts cold water
1/2 cup white vinegar
1/3 cup canning or Kosher salt
1 teaspoon coriander seed
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1 tablespoon black peppercorns
1 tablespoon dill seed
1/4 teaspoon dried garlic
Fine mesh colander
4- cup measuring cup
Instructions
To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.

Slice each tomato into quarters
Divide the dill seed and dried garlic evenly between two clean quart sized jars. Fill jars with tomato quarters, fitting as many in as you can, they may be snug!
Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. DO NOT discard!

NOTE: You will not be able to fit all the water in this measuring cup or in the two jars. The goal here is to save the brine solids and use them, you will be discarding the left over vinegar and water mixture when finished.
Once all the solids have been removed from the brine, distribute them evenly among the jars. Using the brine liquid in the measuring cup, pour into the jars until all the tomatoes are covered.
Your brine level should cover your tomatoes and reach the bottom of the jar neck where the twisting begins. The tomatoes will also release some liquid as they brine, so don't overfill the jar. Discard any remaining brine liquid.
Cover lightly with a lid perched on top but do not close and seal. Leave on the counter (out of direct sunlight) for 2-4 days, or until the tomatoes taste like they are pickled throughout.
Secure lids on jars and refrigerate for up to six months.
« Last Edit: August 08/11/19, 06:44:48 PM by HD »
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline Bobberineyes

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looks good!!  but where is the dip!!   and not Glenn!!!! :rotflmao: :rotflmao: :happy1:
Good question,  grabbed it afterwards. And not Glenn...that's funny!!

Online mike89

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looks good!!  but where is the dip!!   and not Glenn!!!! :rotflmao: :rotflmao: :happy1:
Good question,  grabbed it afterwards. And not Glenn...that's funny!!

 :happy1: :rotflmao: :rotflmao: :happy1:
a bad day of fishing is still better than a good day at work!!

Offline Rebel SS

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Glenn can't spell "Au Jus" anyway....hence "dip".  :rotflmao: :rotflmao:

Offline glenn57

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looks good!!  but where is the dip!!   and not Glenn!!!! :rotflmao: :rotflmao: :happy1:
Good question,  grabbed it afterwards. And not Glenn...that's funny!!
:confused: :confused: :tut: :pouty:
2015 deer slayer!!!!!!!!!!

Offline glenn57

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2015 deer slayer!!!!!!!!!!

Offline Rebel SS

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Online LPS

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Thanks HD.  I will print it out. 

Offline Rebel SS

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Those pickled 'maters sound good. Since it's gonna pour out today, I haveta come up with something to cook inside. I'm stumped. Don't know what to cook anymore, need to try something new. Took 2 pigger chops outta the freezer, might haveta whip up some sauce or something to put 'em in tonite.  :scratch:
« Last Edit: August 08/12/19, 08:02:21 AM by Rebel SS »

Online LPS

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Sounds fun Rebs.  We are having leftover ribs and a spud for lunch and more BLT's for supper.

Offline Rebel SS

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I'm leaning towards pan fried piggers and Rice-a-roni.    :rotflmao:

Online LPS

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That is a good way to lean.   :happy1:

Offline delcecchi

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Beef roast on sous vide.  Round  24 hrs at 131 degrees.
Sear on grill tomorrow.

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Offline Reinhard

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One of my favorite meals during the fall and winter month and I don't make this much at all during the warmer month's but I had a craving for it.  Pasta, garlic, onions, zuchinni, Italian dressing, and diced tomatoes made up this meal.  good luck.

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Offline Bobberineyes

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Interesting del, a cooler made for it. 24 hrs now that's a slow cook, here I thought you said once bacteria can start growing even at the 140 mark after a long cook  :confused:. Glenn's fav here, fully loaded spaghetti ( sliced parmesan and grated with the kicker cottage cheese ) paired with garlic bread and an empty stomach!! :happy1:  Thatt does look good RH!! :happy1:

Offline Rebel SS

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Lookin' /sounding good, guys! Delmar, I think yer gonna giver yerself a case of super-duper gangbangarrhea of the lower blowhole some day...131*for 24 hours?!   :puke:

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Online mike89

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Lookin' /sounding good, guys! Delmar, I think yer gonna giver yerself a case of super-duper gangbangarrhea of the lower blowhole some day...131*for 24 hours?!   :puke:

and that's what I have known for ever too!!!  makes me wonder about the sealed package??????????????? 
a bad day of fishing is still better than a good day at work!!

Offline delcecchi

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Lookin' /sounding good, guys! Delmar, I think yer gonna giver yerself a case of super-duper gangbangarrhea of the lower blowhole some day...131*for 24 hours?!   :puke:

and that's what I have known for ever too!!!  makes me wonder about the sealed package???????????????
Just goes to show that some stuff you know just ain't so.   Pathogenic bacteria die at above 130 F.   It takes a while but they die.  It is called Pasteurization.   Feel free to do your own research.   
Or see page 85 of the FDA food code... https://www.fda.gov/food/fda-food-code/food-code-2017

Offline Rebel SS

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 :puke:

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Offline delcecchi

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I guess you don't eat eggs over easy. 

Offline Rebel SS

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Yup. And sunny side up. But they just came outta my 36* 'fridge.  :coffee:


Excerpt:

Is It Safe to Cook Food at Low Temperatures?

According to the USDA, any food held in the so-called temperature “danger zone” (between 40°F and 140°F) for more than two hours presents a high risk of food-borne illness from the growth of pathogenic bacteria — whether it's cooked sous vide or by conventional means.
Mar 31, 2016

Cooking magazine
« Last Edit: August 08/14/19, 07:15:20 AM by Rebel SS »

Offline delcecchi

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You didn't go look at the FDA document, did you?

And you don't know whether those eggs in your fridge are contaminated or how they are handled. 

Offline Rebel SS

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Yes, I did look at the FDA thing. And, ya can say that about ANY food nowadays. I'll prefer to stack the odds in my favor, however. Why take chances, Delwood?
« Last Edit: August 08/14/19, 08:35:19 AM by Rebel SS »