ness
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Everything posted by ness
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Grocery store had a small selection of 'homegrown heirloom' tomatoes. I was so desperate I paid the $4 a pound and bought a couple last night. One looked like a Cherokee Purple, the other was pretty big and soft and looked good. Cherokee Purple was OK, the yellow one was tasteless and watery. Dang it! I boo-hooed to my uncle the other day, and he offered me some. I've got to get over there and take him up on it. I should be complaining of canker sores by now.
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Yeah, the cracking is due to uneven watering -- like dry then really wet. I try to get out and water about every day and we've been getting some rain. Cracking doesn't really become a problem when they're as little and green as mine are. Sniffle.
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I started gardening and keeping notes in 1991. That year I planted Jet Star and Celebrity tomatoes. Have planted Celebrity every year since then until this year. My starts just didn't do well at all. Pico party sounds good, and I like the idea of throwing in a little vodka.
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Dayum. Not a single one here.
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No, it's upstream from there. No access at McKee bridge Kelly Ford (1.2) Access SR 181 S to CR 372 (Crossroads) E 1.0 mi. to CR 365 S 2.0 mi. to CR 368 E 1.3 mi. to river N36° 42.442’ W92° 11.001’
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Myron always struck me as an opportunistic kinda guy. Not in a bad way, just looking to make a buck anyway he can. But, I think I agree with you Phil -- better to just not allow folks than to alienate people and/or get bad press. You can also put in at Kelly Ford about a mile-and-a-half upstream from him.
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Fridge pickles, like Claussen 12 four-inch pickling cucumbers cut into quarters 3 cups water 1 cup white vinegar 1 tablespoon minced garlic 1 teaspoons mustard seed 1-1/2 teaspoons dill seed 1/4 cup kosher salt 8 whole allspice berries Dash red pepper flakes 4 pint jars Add cucumbers to clean jars. Bring remaining ingredients to a boil and then let cool slightly. Strain liquid and divide spices equally among the jars. Pour on hot liquid, wipe jar rims and seal. Leave on counter for three days then refrigerate for 1 week before opening.
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You're killing me, BilletHead.
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I bet it smells good at my house right now.
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Why didn't I think of that
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Eat faster.
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Thanks!
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I always thought cole slaw on pulled pork was a stupid idea...until I tried it.
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When my Weber Smoky Mountain wore out a few years ago, I didn't replace it and set about learning to BBQ on the kettle. Everything comes inside to finish now -- either in the oven or the crock. I picked up this bad boy a couple years ago. Non-stick, lightweight insert and it has a browning function -- that really works. Has a rack and you can steam in it too. A lot more expensive than a good old Rival crock, but I love this thing.
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Dayum!
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Well, when your party swells from 4 to 12 at the 11th hour you gotta be nimble. It's now my method of choice for pulled pork. To heck with the BBQ manual! Got a heavily seasoned whole chicken going in the crock pot this morning. Are there better ways? Sure. Am I gonna do them on a week night? Nope.
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Best pulled pork I ever did was a butt cut into quarters, a couple hours on the Weber kettle with wood chips, then brought in and finished in the crock pot for about 3 hours. Defatted, double knife chop, then tossed in some ho-made sauce.
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Can't figure out how to embed this. Worth a watch, the commercials is short. The first minute is hilarious http://www.nbc.com/the-tonight-show/video/adam-sandlers-dad-talked-him-out-of-joining-the-military/3042012
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Look what I did! I like the idea a lot. That looks like it would be pretty hot?
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Feasting on Asphalt. Good show.
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I think that sounds outstanding. I love the flavor of poblanos. Sounds great, all of them. Tonight I did a Swai filet in an almost-dry skillet, lightly dusted with bread crumbs and a little lemon pepper. Splashed in some white wine, a few capers and a little juice. Reduced that down and then swirled in a tiny slice of butter. A few frozen Brussels sprouts on the side. Plate-lickin' good. Literally. ?
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The other way I do them is saute them in some oil with a lot of yellow onion with salt and pepper. Do the onion first, toss in the squash for a few more minutes.
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My go-to lately is to slice in about 1/4 inch, drizzle with oil and hit it with a big dose of lemon pepper. Outdoors on the grill is great, or indoors on grill or in the skillet.
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No new shows -- just reruns. I still watch -- it's Good Stuff Yeah, roasted garlic is great stuff -- done just like you said above it loses its bite and spreads like butter. That's how I make garlic bread, when I get ahead of things.
