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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

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Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

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Champagne Ice

Started by The Flying Atheist. Last reply by The Flying Atheist May 27. 6 Replies

Ahi Tuna and Watermelon Nachos!

Started by Benjamin Eugene Jackson. Last reply by The Flying Atheist May 23. 3 Replies

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Comment by Idaho Spud on May 14, 2014 at 11:36am

Thanks Pat.

Comment by Pat on May 14, 2014 at 11:33am

Spud, I'll post the recipe and directions in the sub-group Canning and Preserving Food. It's extremely lengthy, and presumes one has never used a pressure canner, or canned anything. If you're going to preserve any foods by way of canning, I HIGHLY RECOMMEND the USDA's Guide to Home Canning. Not all foods are equal, and different canning methods are used with different food, along with different times  - depending on your altitude above sea level, and the size of the containers you are using.

P.S. You can use the same recipe for making chicken stock.

Comment by Idaho Spud on May 14, 2014 at 7:44am

Pat, how do you make your stock?  I've never made any.

Comment by Randall Smith on May 14, 2014 at 7:41am

Pat, I'm assuming you can, not freeze, the stock? I think I still have some frozen stock in the recesses of my freezer. Good idea to be prepared.

Comment by Pat on May 13, 2014 at 3:32pm

And now, in the words of Monty Python, for something entirely different. Memorial Day weekend is coming up, and it's time once again for my semi-annual , two day process, of making my own home made stock. This time, it's going to be home canned pork stock.

A couple of years ago, it dawned on me that this is the one stock / broth you can't buy in a store. At least, I've never seen it. So, I decided to make my own. Long process, but I end up with about 36 pints.

Then, with summer coming, it will be time to start canning green beans, corn, tomatoes, etc. Can't wait!

Comment by Sentient Biped on May 13, 2014 at 2:04pm
Pat I hVe been trying so hard not to make that connection. Thank you for doing it so I dont have to.
Comment by Pat on May 13, 2014 at 12:36pm

Couple of weeks ago, I made a great ratatouille (Sorry, I couldn't resist - though I really did make it, and was really good). OK. I now got it out of my system. I'm done.

Comment by Idaho Spud on May 13, 2014 at 7:37am

Hahaha.  I wondered when someone would complain about the rat talk.  OK Randall, I'll try to restrain myself!

Comment by Randall Smith on May 13, 2014 at 6:52am

I'd rather read comments about cheesecakes than rats!  And I''m not an expert on sugar substitutes. Just reporting on what I've read. Time for research. Smart choice, Skate, on eliminating anything white in your diet.

Comment by Pat on May 13, 2014 at 6:42am

I leave the whiskers to use for floss.

 

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