BilletHead

Candy making day, Well actually not making candy but reconfiguration of the ingredients. Turtles consisted of mini pretzels. These were laid out on a baking sheet. On the pretzel was put a rolo. Heated until it got soft and then a native pecan was squashed on top. Then peanut clusters. Equal parts of chocolate chips. Dark,milk and butterscotch. Heated up add peanuts and spoon out to cool, Another batch of rum balls were made also, BilletHead

Jerry I think you may be confused with that quickshot fellow, BilletHead

Well Wrench Pat and I were in a discussion about this . We both decided you look a bit like oneshot. The BilletHead's

Just think Oneshot could have possible offspring all over. He maybe some of your kinfolk :). BilletHead

good catch buddy

Ok I guess one nights soaking I will forgive you. But next steak you buy you are now required to soak it overnight too . Did you see in the whats cooking thread what I have going with goose breast? It does look tasty John and well done, BilletHead

Well done Buddy and yellow dog. Big freeze coming my way up here. Just going to hide and wait and see what changes, BilletHead

Great way to go Mitch, Every time for the next three days when I flip my meat I will think of you Mitch and good old Barry BilletHead

Lets see by the way Ness looks in his photo it may be an abacus. Bankers from the distant past used them. BilletHead

I'm wondering more about those Clark Kent glasses. Like you are superman in disguise. Mild mannered bank worker my rear. We have a super hero in our company HA! BilletHead

Isn't my original recipe, So it has worked for someone else just hoping it works for me. . BilletHead

Once pulled from the scotch and drained, then patted dry the spices and cure were massaged in. Put in a tight fitting container and turned once a day for three to four days. The first turning, The ingredients for the massage and cure. Black pepper, crushed juniper berries, salt, sugar and pink curing salt. BilletHead

Well the boss knows now! Yes the red phone he has a direct line to the Donald, the launching codes and everything else you can imagine,. The direct line to the rum ball maker too, BilletHead

Well Terrierman, When pouring it off it smelled good but it had more of a rose color instead of the clarified brown/tan. Man I wish i would of kept it for you . Hummm? A sipping scotch with a bloody kick , BilletHead

Glad you made it over to see him John! Really need to get with you sometime and gift you some waterfowl breasts for you to work with. Speaking of waterfowl got something going, you all wish me luck. Spickgans , German Smoked Goose Breast. The Mrs and I had a good hunt Sunday morning, I was looking for the perfect pair of matched GOOSE breast halves. This was the morning. Stripped out two pair with a good thick fat layer for this purpose, Starting with one pair I soaked them for a long day in scotch, they went in at four AM before a hunt. Late this afternoon into spices and cure for three to four days. We will see how that goes and what will be next in the operation ? BilletHead

No truer words said Norm. Life sometimes jerks a knot in our tails. Bless you, The BilletHead's

Double post my bad

Nice Mitch, In your blood still isn't it? Sow why don't you catch and release like you do in your smallmouth fishing ? BilletHead is getting a few too

Good to hear Norm! Makes one look at life different. Well it did us when the wife and I found out she had it. Now she is cancer free and we now cherish each day we have together, The BilletHead's

Only thing I see missing is the crater of mashed taters for the receptacle to hold your fixings. Peas included if you must (wish). BilletHead has balls of rum.

I may even have your address too . BilletHead

That dish looks great RPS, I have a couple of dishes and then some tasty treats. The first is Burgoo. Can be made with a variety of wild meats or a mixture of them. I chose squirrel. Like a stew of various edibles.Navy beans Veggies and spices. A mix/mash up. Then I took some goose breasts plus four slices of cooked crumbled bacon and slow cooked them in beef broth, can of beer home ground seasonings ( I used what we use for our fajitas) Six to eight hours on low then shred with forks. I had no idea it would turn out so tender. Add some of the cooking juice. Tortillas and add what you want in a taco. Diced onion, sour cream, lettuce from the garden, our home canned tomatoes and cheese. Have had them twice and there is still meat to be vacuum sealed for later. This will also be good for slathering on BBQ sauce and eaten on a warm bun! This brings us to some goodies. Found a recipe for rum balls. Never made them before but this was easy looking to do and do we did, Yummy. Did this yesterday and have a batch again today. Bash away Joe D, BilletHead

Well Ness my dehydrated tomatoes are like leather, more chewy than crunchy. Re hydrated they fluff real well except for the skin. When we made the soup there are slivers of skin in there. Very few but in there. I am not sure what the sun dried ones the recipe calls for would be like. Bingo on the flavor concentration of the ones I dried. Pop one of those dried tomato slices in your mouth and chew. BAM! You have instant summer tomatoes on steroids for taste. I once and awhile take and eat one just like that for a fix .

Here you go friend, https://www.delishknowledge.com/sun-dried-tomato-bisque-with-cheesy-croutons/ BilletHead

Somewhat reluctant to post, Will do anyway knowing bullies come in all ages. When they get to a certain age I consider them smart a**es. So I made a tomato bisque soup with some of the tomatoes that I dehydrated from our garden. The herbs too we grew. Good old grilled cheese. Half sharp cheddar and the other half Asiago. I think this is the best soup I have ever made. Snack time. "Bow Ties" Club cracker with a shaving of Asiago cheese, then a third of a strip of bacon around that. A pinch of brown sugar on top. Place on a rack on sheet pan. 250 degrees for a couple of hours. As the bacon crisps it shrinks the middle of the cracker giving it a bow tie appearance. Sweet, salty and crunchy with a faint cheese flavor. Pretty good junk food Made some Kentucky Burgoo last week too. Used squirrel for the meat component. Smoking more mallard breasts and making rum balls today. May get to that later, BilletHead