tag:blogger.com,1999:blog-5603202988847584283.comments2023-10-22T09:24:14.464-04:00The Slow CookEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger2898125tag:blogger.com,1999:blog-5603202988847584283.post-11741790411212376542018-03-22T06:09:25.905-04:002018-03-22T06:09:25.905-04:00Correction, corning does not use a brine, but curi...Correction, corning does not use a brine, but curing with lots of salt. There are recipes online.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-41870048765132159092018-03-22T06:05:49.393-04:002018-03-22T06:05:49.393-04:00It's been so long, Adam. Before the ham is stu...It's been so long, Adam. Before the ham is stuffed, it is "corned," or preserved in a brine. If you can get your hands on a fresh ham, you can "corn" it yourself. You just need to find instructions for doing that.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-5346154955983205612018-03-21T11:19:50.803-04:002018-03-21T11:19:50.803-04:00So, did you ever stuff a ham after you wrote this?...So, did you ever stuff a ham after you wrote this? I just read today’s New York Times Food Section with an article about this food. Your article came up when I googled the topic to learn more about them. I’m interested in the feasibility of making one living away from stuffed ham’s home turf. Many thanks in advance for any further thoughts on the subject. AdamStone19146https://www.blogger.com/profile/05118356962773039718noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-40598735862378418112018-01-07T10:20:08.404-05:002018-01-07T10:20:08.404-05:00My parents are from Gyor also! Hmmm My parents are from Gyor also! Hmmm Annanoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-81006573553871074652018-01-07T10:16:09.338-05:002018-01-07T10:16:09.338-05:00I grew up eating these! My parents are hungarian. ...I grew up eating these! My parents are hungarian. Both in their 80s and still making these pickles! No store bought pickle will ever come close to these! The best pickles ever! Annanoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-46365379787564318982013-04-26T16:14:35.923-04:002013-04-26T16:14:35.923-04:00As of today (Friday, 26 April 2013) the site at Ne...As of today (Friday, 26 April 2013) the site at New Jersey and K SE no longer exists. Whatever it was and wherever the entrance was, I could not find it today. Blame development.<br /><br />However, the Fort Totten Transfer station has free stuff. I loaded up with a number of bags -- probably my 90 gallons. It looks great and was great to use for planting my camellias in my backyard this afternoon. It's like a combination of mulch and compost -- rich and brown with large chunks and lots of smaller bits. I mixed it with some gravel (for drainage) and my native soil (a combination of clay, topsoil, and years-old mulch).<br /><br />There was some trash in the mulch -- I found a metal spoon and there were other metal things there that other people had put to the side. No big deal. While planting, I only found one other significant inclusion: a piece of yellow plastic.<br /><br />I don't know what the hours officially are -- none are posted on the DPW website or at the Fort Totten site. I got there around 11:00 and when I was about 3/4 done, an employee came over and said -- politely -- that they didn't open until 1:00 p.m. but he would let me do my thang. I thanked him and asked him about tomorrow's hours -- he said they open at 8:00 a.m.felixjerhttps://www.blogger.com/profile/10783007986638500397noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-32433880570277440812013-02-16T11:02:59.398-05:002013-02-16T11:02:59.398-05:00Not to say this meat is not worth $13 a pound. Lor...<i>Not to say this meat is not worth $13 a pound. Lord knows, our local farmer has taken great care in raising this pig. The animal lived out his days and met his end in a humane fashion, no doubt.</i><br /><br />You got to understand, Ed, this pig had a full staff to support. His personal assistant who scheduled all his slop feedings. His private chauffeur who drove him to and from the sty every day. And let's don't forget about the sty, a magnificent bijou residence, worthy of the Empress of Blandings herself! To eat a pig of such stature, I'd say $13 a pound is a bargain. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-91305168646499633832013-02-11T06:06:28.686-05:002013-02-11T06:06:28.686-05:00Twój blog jest super ;)Twój blog jest super ;)Księgarnie internetowehttp://prus24.plnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-91657149904405225762013-02-06T13:16:09.267-05:002013-02-06T13:16:09.267-05:00All chronic diseases are caused by high insulin, w...All chronic diseases are caused by high insulin, which is caused by high blood sugar, which is caused by eating too high glycemic carbohydrates, which is mostly caused by wheat, the highest glycemic food we eat on a regular basis. GI white table sugar = 59 GI wheat flour = 72. Any questions?Robert Conroyhttp://wishingwellnesssandiego.com/noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-77180492950980260592013-02-06T13:09:56.149-05:002013-02-06T13:09:56.149-05:00I like this last comment because studies now prove...I like this last comment because studies now prove too low LDL cholesterol is highly correlated with many cancers. I like the new book The Great Myth of Cholesterol, although I have several books with the same theme. The major cause of heart disease is wheat. Besides drided fruits, wheat is the highest glycemic food we eat on a regular basis. Eating high glycemic foods cause high blood sugar, high insulin (which causes hardening of the arteries directly and indirectly), high triglycerides, and obesity. In fact, high insulin is the major cause of most all chronic diseases. Statin drugs just treat the symptoms, the cause is eating foods that spike your blood sugar. Saturated fats actually help prevent heart disease by lowering ALL the above symptoms.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-2028635037599862122013-01-18T22:30:41.554-05:002013-01-18T22:30:41.554-05:00i was always told to use a metal screen when poppi...i was always told to use a metal screen when popping popcorn on the stove, and in my personal experience this seems to yield better results than using the lid itself...<br /><br />that being said, i noticed that you didnt say anything about whether you use the original lid for the pot or a metal screen for your method. <br /><br />i guess im asking what you use and if, in your experience, it makes any difference with your method?yeldarb1983noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-56552570129276331822013-01-03T12:00:24.900-05:002013-01-03T12:00:24.900-05:00This chutney was extremely easy to make and a perf...This chutney was extremely easy to make and a perfect Christmas gift for friends and family. I will certainly make it again. We've been enjoying it over grilled chicken and with goat cheese and crackers. I did add a bit more sugar as it never quite thickened but my tomatoes may have been too juicy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-20919951216634112472012-11-23T19:19:07.195-05:002012-11-23T19:19:07.195-05:00I have been making Indian Pudding since age 12 and...I have been making Indian Pudding since age 12 and I am 49 now. I hate to steal anybody's thunder but no, no, never any fruits; fresh or dried in *any* form of this pudding. Adoring real maple as I do, we must say no to that as well. I hate to be a party pooper but no eggs either. The sugar is to be brown sugar and it must also include powdered ginger, yes common to the settlers from England.<br /><br />One of the earliest known preserved recipes can be found online at the Concorde Museum and has none of these additions of fruits, eggs and so on. The pudding should be thick, sturdy and nearly black in color from the use of blackstrap molasses.<br /><br />Only cold vanilla ice cream will do for topping the steaming hot bowls of pudding.<br /><br />I remember as a child growing up in Maine that we could get this for breakfast as well at local non-chain restaurants that served breakfast.Elizabethhttp://www.realethnic.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-64467734083336180752012-10-10T14:26:02.847-04:002012-10-10T14:26:02.847-04:00It's been a while, they should be good and sou...It's been a while, they should be good and sour by now.. <br /><br />I love sour pickles, the kind that make you pucker up, and make you drool when you remember the taste days later.<br /><br />Wife just bought a huge amount of cukes at the Loveville Produce aucton, now what!!??Bob Cnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-30979226120423206472012-09-26T20:22:26.534-04:002012-09-26T20:22:26.534-04:00Just tried steaming new eggs, did for 12 min. PERF...Just tried steaming new eggs, did for 12 min. PERFECT, Thank you Maureneberge girlnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-55551374751780013142012-09-26T16:08:14.764-04:002012-09-26T16:08:14.764-04:00I see you threw in "canning" it. I have...I see you threw in "canning" it. I have never found a kimchi recipe that could be successfully canned...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-36397760099619937322012-09-23T17:54:10.064-04:002012-09-23T17:54:10.064-04:00We in the Philippines have been eating sweet potat...We in the Philippines have been eating sweet potato leaves ever since I can remember. When I sat foot in this country (US) in 1969 sweet potato leaves was so hard to find. Nowadays they can be spotted at all Oriental stores. <br /><br />They are so easy to grow. Set your leftover stems in water and soon roots will start growing. Then put them in the ground. They are hardy. <br /><br />One easy recipe is boil or steam them (the young leaves) then remove from pot and let cool a bit. Chop some tomatoes and red onions put a couple tablespoons of soy sauce then mix.Marihttps://www.blogger.com/profile/00058845577670542898noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-46885316948603678952012-09-15T07:57:38.327-04:002012-09-15T07:57:38.327-04:00I looks like a heart Ukrainian delight. I'm Ro...I looks like a heart Ukrainian delight. I'm Romanian, and we go about making our borsh differently. And yeah, the kids like it a lot. Possible tip: borsh goes well with pickled chilies, too. And lots of lovage.Joannoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-1492693402969199592012-08-22T08:55:45.424-04:002012-08-22T08:55:45.424-04:00hi, thanks for the informative blog. I eat sweet p...hi, thanks for the informative blog. I eat sweet potato leaves on regular basis. few days ago, i accidentally knocked down my "blackie" and i harvest small tubers. But the leaves were abundant, and cooked with eggplant with herbs in the BBQ. <br /><br />cheers, <br /><br />AngelinaAngelinahttps://www.blogger.com/profile/08967592028874904391noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-13635329157939990482012-07-21T15:09:31.703-04:002012-07-21T15:09:31.703-04:00Jane, I cannot make enough of these! I use rye bre...Jane, I cannot make enough of these! I use rye bread.Janenoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-63770920358635230312012-07-15T05:55:21.000-04:002012-07-15T05:55:21.000-04:00What a great idea to kill two birds with one stone...What a great idea to kill two birds with one stone. The kid and you get needed exercise and she get to school too.Dennishttp://hoodiabuzz.com/my-hoodia/uniquehoodia/noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-42475005489437961972012-07-15T05:48:45.871-04:002012-07-15T05:48:45.871-04:00Borscht sound delicious. I'm going to have to ...Borscht sound delicious. I'm going to have to give this a try. It has such an interesting combination of ingredoents.Dennishttp://hoodiabuzz.com/hoodia-weight-loss/the-best-hoodia-weight-loss-supplement-2/noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-32415821650351372582012-06-26T05:28:00.368-04:002012-06-26T05:28:00.368-04:00Wow, this is awesome recipe. Will do this at home ...Wow, this is awesome recipe. Will do this at home for sure. Thanks!<br /><br />Regards,<br />Christine Eubanks<br /><a href="http://articles.mercola.com/sites/articles/archive/2012/03/18/mcbride-and-barringer-interview.aspx" rel="nofollow">Fermented Foods</a>Christine Eubankshttps://www.blogger.com/profile/12488700188981303629noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-89991799887230834962012-06-21T03:55:56.365-04:002012-06-21T03:55:56.365-04:00Yummy recipe ! thanks for sharing... you know, jus...Yummy recipe ! thanks for sharing... you know, just try it.<br /><br /><a href="http://yum.fi/" rel="nofollow">Food and recipe books</a>Anonymoushttps://www.blogger.com/profile/09563161088120181672noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-15828333169034690742012-05-31T15:26:05.298-04:002012-05-31T15:26:05.298-04:001) thanks for the tips, all sound good to me, thou...1) thanks for the tips, all sound good to me, though I do plan to go with a lower temp per chefjeff<br />2) as a person with a name ending in "s" who is also particular about grammar, I believe the extra "s" after the apostrophe in "Aidells's" is perfectly appropriate if not actually requiredAnonymousnoreply@blogger.com