tag:blogger.com,1999:blog-55854901562332912732024-02-06T21:41:47.692-05:00Cooking, Canning, GardeningI'm just a fella that likes to learn Do-It-Yourself ways of doing things, especially when it comes to cooking and preserving foods.
JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-5585490156233291273.post-13603129339972737492014-10-27T13:19:00.001-04:002014-10-28T12:46:09.816-04:00Cold-Smoked Salmon<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-bwrXatt6cEU/VEx7NIRR7cI/AAAAAAAAask/vcrRVL8t6W8/s1600/2011%2BWeston%2BSalmon%2BFishing%2Bin%2BNY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bwrXatt6cEU/VEx7NIRR7cI/AAAAAAAAask/vcrRVL8t6W8/s1600/2011%2BWeston%2BSalmon%2BFishing%2Bin%2BNY.jpg" height="206" width="320" /></a></div>
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My son has been fortunate enough to go salmon fishing in New York several times over the past few years. He goes with his friend and his friend's father and I am totally jealous! I am not a big fan of cooked salmon, unless it is grilled, but I don't make a special effort to cook and eat it. However, something that is a very special treat is cold-smoked salmon. Now THAT is something I make a special effort to prepare and eat! <br />
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Here I am vacuum-packing the fish, and setting 3 of the fillets aside for cold-smoking.<br />
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An important note regarding food safety in preparing cold-smoked salmon. Cold-smoking does not cook the fish, it only adds flavor. There are a number of parasites that can be found in just about any fish, and just like any fish you also have to use safe food handling with salmon. Other than the freezing step, during this whole process you want to keep the salmon between 33
and 40 degrees Fahrenheit to inhibit bacteria growth. If you
freeze it, then keep it cold throughout the process, the salmon will be very safe to eat.<br />
<br />
<b>The process, in a nutshell</b><br />
I tend to get wordy, so instead let's look at the steps in this process <br />
1. Freeze the fish<br />
2. Cure it<br />
3. Desalinate<br />
4. Cold-smoke<br />
<br />
<b>Freeze the fish</b><br />
The way that any possible parasites are killed is by freezing the salmon at -10 degrees Fahrenheit (-23 C) for at least 5 days.<br />
First, wrap the salmon and freeze it at -10 degrees F for at least 5 days. Then thaw it in the refrigerator, and NOT at room temperature. After it is thawed, pat it dry with a towel or paper towels and place the fish in a casserole dish.<br />
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<b>Cure the fish:</b><br />
2 average-sized salmon fillets will weigh about 1 1/2 pounds, and these are the amounts that I use for that much salmon. However, this time I made 3 fillets which weighed about 2 1/4 pounds, so I had to increase these amounts accordingly. Instacure #1 that is mentioned is curing salt that contains 6.25% Sodium Nitrite and is also known as Pink Salt, or Prague Powder, and is used to cure the meat and inhibit microbial growth.<br />
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<![endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1
teaspoon Instacure #1 curing salt<br />
1/2 cup kosher or canning salt<br />
1 Tablespoon white pepper<br />
1/2 cup white sugar, or brown sugar</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">This can be increased or decreased depending on how much fish you are preparing.<br /><br />
Mix the ingredients well, the curing salt needs to be well distributed. Place a thin layer in the bottom of the casserole dish, then lay the fish on top of that. Distribute the rest of the cure over the top of the fish, and try to cover the fish entirely.</span><br />
<img border="0" src="http://3.bp.blogspot.com/-_K5ZVwNHbX8/VEx7FkwoqtI/AAAAAAAAasc/e8pSnF_Xtyc/s1600/DSCN6966.JPG" height="240" width="320" /><br />
<br />
Cover and allow this to sit in the refrigerator for 24 hours, then rinse all of the salt off the fish. <br />
<br />
<b>Desalinate the fish</b><br />
In this next step you will be removing the excess salt. Place the rinsed fish pieces back in the casserole dish, and fill with cold water. Place the fish in this water for about 30 minutes in the refrigerator. Rinse the fish in cold water again then pour the water out and fill the dish with water again.<br />
Place the fish back in the water-filled dish. I used to desalinate the fish for an hour only, but I found that the final product was way too salty. After experimenting some, I found that allowing the fish to sit in fresh water overnight in the refrigerator lowers the salinity of the fish much better.<br />
After it sits overnight in the water, pour out the water, and rinse the fish under cold water again. Then dry it well with paper towels or a towel. <br />
Place the fish in the casserole dish UN-covered and in the fridge for 24 hours. This will dry the fish some and form a thin skin that will help in the smoking process.<br />
<br />
Here I have drained the fish, dried it with paper towels, then placed it on top of paper towels in the dish, then placed in refrigerator<br />
<br />
<a href="http://3.bp.blogspot.com/-_EviR7aAhk4/VE2WAK0eGhI/AAAAAAAAatk/WiGhuUAKMf8/s1600/2014-10-26%2BCold%2BSmoking%2BSalmon.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_EviR7aAhk4/VE2WAK0eGhI/AAAAAAAAatk/WiGhuUAKMf8/s1600/2014-10-26%2BCold%2BSmoking%2BSalmon.JPG" height="240" width="320" /></a><br />
<br />
<br />
<b>Cold-Smoking</b><br />
<br />
Cold-smoking is not a cooking process. The idea is to apply smoke to the food, but not cook it. You don't want the temperature in the smoker to get above about 80 degrees. However, I make sure that it stays MUCH lower than that, preferring to get into the safe meat temperature zone of 33 to 40 degrees. The last batch I smoked was done when the outside temperature was close to 45 degrees. I also placed a large bowl of ice above and below the fish in the smoker. A thermometer placed in the smoker showed that it never got above 40 degrees.<br />
The way that I cold-smoke is to use an attachment that I bought for my smoker, a Smoke Daddy smoke generator,<a href="http://www.smokedaddyinc.com/" target="_blank"> available HERE</a>. This attaches to my smoker as shown here:<br />
<br />
<a href="http://1.bp.blogspot.com/-bVfBbZYDEHE/VEyE8aEHyDI/AAAAAAAAatE/hKTEHa-dvkU/s1600/2012-08-23%2BCold-Smoked%2BSalmon.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bVfBbZYDEHE/VEyE8aEHyDI/AAAAAAAAatE/hKTEHa-dvkU/s1600/2012-08-23%2BCold-Smoked%2BSalmon.JPG" height="240" width="320" /></a><br />
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The smoker is just used as a chamber to hold the food and smoke, it is not turned on during this process. The smoke generator gives a lot of smoke but with very little heat. It is especially ideal for smoking cheese.The smoking time in a lot of articles on the internet are 12 to 24 hours. I have found that you get a good smoke flavor after an hour or two, I generally smoke it for 2 hours.<br />
If it is not cool enough outside, try to smoke when the sun is low or at night. Also add a large bowl of ice above and below the fish. You want to keep the fish cool, even the sun shining on it can heat it to 90-100 or so, and that is too hot and will cook the fish.<br />
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I didn't want to waste all the other space in the smoker, so I added some cheese; Gouda, a hot pepper cheese, and a cheese from New Zealand that my wife had bought.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSARuINwGjdfYKYuKPQg1eSeFVLwZp0UKfywRQVjMCwGGSttLtz7KGPfS_YBLT8PSFc2xC-_9pwOVH9if9JfTA3DHz98THnHHGFBxGdF8I_LTMp-_AbIuDvGf4hfQMO1QTzWoL1gxDde4/s1600/2014-10-24+in+the+smoker+with+some+cheese.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSARuINwGjdfYKYuKPQg1eSeFVLwZp0UKfywRQVjMCwGGSttLtz7KGPfS_YBLT8PSFc2xC-_9pwOVH9if9JfTA3DHz98THnHHGFBxGdF8I_LTMp-_AbIuDvGf4hfQMO1QTzWoL1gxDde4/s1600/2014-10-24+in+the+smoker+with+some+cheese.JPG" height="320" width="240" /></a><br />
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After smoking it for a couple of hours or so I refrigerate some and freeze the rest, depending on how much I have prepared. <br /><br /><a href="http://1.bp.blogspot.com/-aaSd-FehL70/VE_HwlMY0WI/AAAAAAAAavY/SHd3fUzW6uA/s1600/2014-10-28%2BSmoked%2Bsalmon%2C%2Bbagel%2C%2Bschmeear%2B%282%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aaSd-FehL70/VE_HwlMY0WI/AAAAAAAAavY/SHd3fUzW6uA/s1600/2014-10-28%2BSmoked%2Bsalmon%2C%2Bbagel%2C%2Bschmeear%2B%282%29.JPG" height="240" width="320" /></a><br /><br />Serve it alone, or on a bagel with a 'schmear' (cream cheese) or with crackers and cream cheese, or any way you would like.<br />
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<a href="http://4.bp.blogspot.com/-Jsq8pBo2RrY/VE_H0iuO0BI/AAAAAAAAavg/PViWIqPfCPM/s1600/2014-10-28%2BSmoked%2Bsalmon%2C%2Bbagel%2C%2Bschmeear.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jsq8pBo2RrY/VE_H0iuO0BI/AAAAAAAAavg/PViWIqPfCPM/s1600/2014-10-28%2BSmoked%2Bsalmon%2C%2Bbagel%2C%2Bschmeear.JPG" height="240" width="320" /></a></div>
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<br />JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-1313407914340385682014-10-12T01:38:00.000-04:002014-10-28T02:01:21.633-04:00How To Make HorseradishI moved into my current home 18 years ago in 1996 and there was already a small horseradish plot in the back yard near the garden area. It comes back every year, and I have to control it to keep it contained in its area, which is about 8 by 3 feet. If you are thinking about planting horseradish roots, think ahead and plan an area that will be horseradish until doomsday.<br />
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Making prepared horseradish isn't rocket science, just take one simple precaution. When you grind it, do it outside, on the porch for example. If you have to do it inside, open some windows and run a fan. The first year that I made it my son was 5 years old and he looked at me while I was grinding it and said "Dad, your face is all red!" I looked in the mirror and my face was beet red from the fumes.<br />
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<u><b>Digging</b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwfPirOtJLiqiY_OcTVUDude7io64rfwkMaoIwgCiud75FaySAZpVRwB5yICrfzKBj37ccwAe-c6DuqkvAGfcVmVFz_hGz3zxhSPbaO5VHP-XWjtRDXsdueomqcVTIRFp_4UG3836UyI/s1600/2014-10-05+Making+Horseradish+(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
Move the leaves aside, or cut them off at ground level. Compost them, mulch them, burn them, whatever. I can't think of another use for them, especially since my chickens won't even eat them, and my chickens will eat just about anything. For example, they LOVE chicken!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSt4S51w2ibQJR-1KozzTRsrPrOvkFRnbTmxMaJyQS8xye1G8VR3p53JlYIVbMjb-ktkzIuDKCR73XXZGfdtQFPs_E9xeyU6sDapSpbaU1vURSK-HLtud7MeHfMdY6htYDB7zAYXagQkA/s1600/2014-10-05+Making+Horseradish+(11).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSt4S51w2ibQJR-1KozzTRsrPrOvkFRnbTmxMaJyQS8xye1G8VR3p53JlYIVbMjb-ktkzIuDKCR73XXZGfdtQFPs_E9xeyU6sDapSpbaU1vURSK-HLtud7MeHfMdY6htYDB7zAYXagQkA/s1600/2014-10-05+Making+Horseradish+(11).JPG" height="300" width="400" /></a><br />
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Start your shovel about 8 to 12 inches from the base of the plant and go as deep as you can go. Then work your way around the plant and dig a circle around the entire plant. Before lifting it up out of the ground with your shovel, try to remove as much of the dirt as possible so that you can see where the roots are and how long they are. I have dug a foot deep and still missed a lot of the root!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqNIETqyNwiFQsCscP_Tw7xJdDS8tTJGQeHcdh5QpBMlnl9L8699WSO4Sfky6vDr-Mj54umIIQ8Cdj_YEv3-i3onVTybVHAYbK_EN10HuuhbeWomC4N_7a12Kgz0e9f6lO2OWvW2r37o/s1600/2014-10-05+Making+Horseradish+(14).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqNIETqyNwiFQsCscP_Tw7xJdDS8tTJGQeHcdh5QpBMlnl9L8699WSO4Sfky6vDr-Mj54umIIQ8Cdj_YEv3-i3onVTybVHAYbK_EN10HuuhbeWomC4N_7a12Kgz0e9f6lO2OWvW2r37o/s1600/2014-10-05+Making+Horseradish+(14).JPG" height="300" width="400" /></a><br />
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Lift it out of the ground, it usually takes quite a bit of leverage from the shovel to lift it out. You will probably miss some of the root, especially with hard soil like mine, but don't worry, there should be plenty of it anyway. Here is a section of root after it was pulled out of the ground.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6Y3hZu9r16OiwPXzxD6XbKVxwUz3U2znmr4EafHHO8pBv3yID5AK-IQhbM97eVGIhhha5dm0zzYP1SqnIq18v4NkfiEekp-NxsGs9tj_ofXG22uvJ0z-ob3Du8c8PnGNMnrSIH9j-Lo/s1600/2014-10-05+Making+Horseradish+(16).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6Y3hZu9r16OiwPXzxD6XbKVxwUz3U2znmr4EafHHO8pBv3yID5AK-IQhbM97eVGIhhha5dm0zzYP1SqnIq18v4NkfiEekp-NxsGs9tj_ofXG22uvJ0z-ob3Du8c8PnGNMnrSIH9j-Lo/s1600/2014-10-05+Making+Horseradish+(16).JPG" height="300" width="400" /></a><br />
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Next you want to remove the excess soil from the root. I guess you could do this in your sink, but I know my wife would have me sleeping in the shed for a while if I did that. I enjoy a warm bed inside at night so I rinse it off outside with a hose, on the jet setting if you have a head that is adjustable.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TvnFHKPf89qpGeLa4O2sPh1XCoq9HItncsX1T6drylHXMCxYl1K4227MekUHcRNdzdDvMLYFAgX05xcByH0pQ6IBQ9JIS1FvwXNnja-2InIiZYADLd_Yx_c7K6MsrSsKbv0y9ghse_8/s1600/2014-10-05+Making+Horseradish+(18).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TvnFHKPf89qpGeLa4O2sPh1XCoq9HItncsX1T6drylHXMCxYl1K4227MekUHcRNdzdDvMLYFAgX05xcByH0pQ6IBQ9JIS1FvwXNnja-2InIiZYADLd_Yx_c7K6MsrSsKbv0y9ghse_8/s1600/2014-10-05+Making+Horseradish+(18).JPG" height="300" width="400" /></a><br />
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It should look like this when the soil is removed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwfPirOtJLiqiY_OcTVUDude7io64rfwkMaoIwgCiud75FaySAZpVRwB5yICrfzKBj37ccwAe-c6DuqkvAGfcVmVFz_hGz3zxhSPbaO5VHP-XWjtRDXsdueomqcVTIRFp_4UG3836UyI/s1600/2014-10-05+Making+Horseradish+(19).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwfPirOtJLiqiY_OcTVUDude7io64rfwkMaoIwgCiud75FaySAZpVRwB5yICrfzKBj37ccwAe-c6DuqkvAGfcVmVFz_hGz3zxhSPbaO5VHP-XWjtRDXsdueomqcVTIRFp_4UG3836UyI/s1600/2014-10-05+Making+Horseradish+(19).JPG" height="300" width="400" /></a><br />
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<u><b>Peeling</b></u><br />
If the roots are nice and straight, they are much easier to peel. But large, gnarly pieces as seen above can be broken up into pieces like this that can be more easily worked with a potato peeler.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzIne_6emjlbTtW_oPuOpWUyKD_0cbBylaIKNtEstyBeT1Xkz9SmezLivjBIM_3276fae2zdvzhIxvKL0xV_93xOaSyKC9XsVwdPx0erW1d-1d5mE6gDKZ7i7T_YojjZkk15Yahr9Myw/s1600/2014-10-05+Making+Horseradish+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzIne_6emjlbTtW_oPuOpWUyKD_0cbBylaIKNtEstyBeT1Xkz9SmezLivjBIM_3276fae2zdvzhIxvKL0xV_93xOaSyKC9XsVwdPx0erW1d-1d5mE6gDKZ7i7T_YojjZkk15Yahr9Myw/s1600/2014-10-05+Making+Horseradish+(4).JPG" height="300" width="400" /></a><br />
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Scrape the root with a potato peeler until all of the brown outer layer is removed. It should look about like this after it is peeled. In this picture you can see a couple of brown spots that I had to cut out with a knife.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi281WZGqzFEf88R2z3IhM156HODFjcxXPsK7iv7u47iiE7qMKigkKa5kg4mAr5DnJYvQE8uB0-b5JxHwZ7CH1L2_c8vb7p27ODRNiuMLYQpnDj3R9OzbBOip0VSKK9X-ypcTnTxzN7PAs/s1600/2014-10-05+Making+Horseradish+(5).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi281WZGqzFEf88R2z3IhM156HODFjcxXPsK7iv7u47iiE7qMKigkKa5kg4mAr5DnJYvQE8uB0-b5JxHwZ7CH1L2_c8vb7p27ODRNiuMLYQpnDj3R9OzbBOip0VSKK9X-ypcTnTxzN7PAs/s1600/2014-10-05+Making+Horseradish+(5).JPG" height="300" width="400" /></a><br />
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<b><u>Grinding</u></b><br />
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Next chop it with a good, strong knife into about 1" chunks or smaller. Try to keep them approximately the same size, this will help to keep the grinding consistent.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi281WZGqzFEf88R2z3IhM156HODFjcxXPsK7iv7u47iiE7qMKigkKa5kg4mAr5DnJYvQE8uB0-b5JxHwZ7CH1L2_c8vb7p27ODRNiuMLYQpnDj3R9OzbBOip0VSKK9X-ypcTnTxzN7PAs/s1600/2014-10-05+Making+Horseradish+(5).JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwfPirOtJLiqiY_OcTVUDude7io64rfwkMaoIwgCiud75FaySAZpVRwB5yICrfzKBj37ccwAe-c6DuqkvAGfcVmVFz_hGz3zxhSPbaO5VHP-XWjtRDXsdueomqcVTIRFp_4UG3836UyI/s1600/2014-10-05+Making+Horseradish+(19).JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eZi7Cz2iL-XhkgHIc3uVtDiVZ6U1xGlk2TcI789yrFu_F2WqxLv7niatTSgCPBx4WTcught2exNUw0YLiRw8CSiErW1YO2li2s0Znof3illbfX06TY7YCFrlrVFpkzYA3qSi8Firzd4/s1600/2014-10-05+Making+Horseradish+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eZi7Cz2iL-XhkgHIc3uVtDiVZ6U1xGlk2TcI789yrFu_F2WqxLv7niatTSgCPBx4WTcught2exNUw0YLiRw8CSiErW1YO2li2s0Znof3illbfX06TY7YCFrlrVFpkzYA3qSi8Firzd4/s1600/2014-10-05+Making+Horseradish+(7).JPG" height="300" width="400" /></a><br />
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Use a blender or food processor, however I highly recommend that you use one with a NON-plastic bowl. You are basically grinding wood and a plastic food processor or blender will get terribly fogged from scratches. I learned this the hard way the first year that I made it.<br />
This is approximate, but for every cup of horseradish root, add about 3/4 cup of white vinegar, a teaspoon of salt, and totally optional would be to add 2 teaspoons of sugar.<br />
Grind about 2 cups at a time, adding slowly to get to that point. Grind it WITH the vinegar added, otherwise it will not grind well, if at all. You will get a feel for how much vinegar to add as it starts to grind. Just look for the consistency of store-bought horseradish. Adding vinegar helps it to grind in the blender, but you don't want to add too much and end up with horseradish soup.<br />
I grind it a lot, probably 3-4 minutes or longer for every 2 of cups of horseradish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-CyBuUBPo3QUj20nXG3Ctve0iE4MKtqQZUrqntkIFHD_4ntk470xhGlVyV5wFpdX53yln5oT3MjkiPZrigRikzVxaxHKdHt9sZx8JoOUCz80b2PJyLWdPyYoD36PfNI5ywZJVBUKpEA/s1600/2014-10-05+Making+Horseradish+(6).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-CyBuUBPo3QUj20nXG3Ctve0iE4MKtqQZUrqntkIFHD_4ntk470xhGlVyV5wFpdX53yln5oT3MjkiPZrigRikzVxaxHKdHt9sZx8JoOUCz80b2PJyLWdPyYoD36PfNI5ywZJVBUKpEA/s1600/2014-10-05+Making+Horseradish+(6).JPG" height="300" width="400" /></a><br />
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At this point you are basically done, but now to package it. Horseradish is NOT to be canned, rather it should be frozen, except for a jar that you want to keep in the refrigerator for fresh eating. The easiest way, and the way I normally do it, is to place it in freezer containers. I would recommend using half-pint containers unless you eat a lot of horseradish, then you can place it in pints (or larger.) I don't use large containers because horseradish starts to lose its pungency after a couple of months. I keep one half-pint in the refrigerator and keep the rest frozen.<br />
This next pic is something that is totally optional. In fact, this is the first time I have experimented with it. Jars of food can easily break when frozen, so I am trying to suck the air out of the jars before I freeze them. This is my FoodSaver V3880 vacuum sealer, which I love. So far, the half-pint jars have not broken in the freezer, I may or may not be onto something here. I will follow up with more info if I have any problems.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDuQNhLFlOAsg_TorOTYqDUV0bGIvK-93_-VZjwdA5XtWb0j3I3cKF7jjjaiby0JaWYxuV_ZSwYtTYXq0lAlbALxRTzj-I46tr8DdgG9uIo59QjoZLyxBTRZ_8NsS1_zL-GMft_Zow4w/s1600/2014-10-05+Making+Horseradish+(8).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDuQNhLFlOAsg_TorOTYqDUV0bGIvK-93_-VZjwdA5XtWb0j3I3cKF7jjjaiby0JaWYxuV_ZSwYtTYXq0lAlbALxRTzj-I46tr8DdgG9uIo59QjoZLyxBTRZ_8NsS1_zL-GMft_Zow4w/s1600/2014-10-05+Making+Horseradish+(8).JPG" height="300" width="400" /></a><br />
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Here is the final product ready to be frozen, when I had some in half-pint jars and some in pint jars. However, after this pic was taken I decided not to use any pint jars and split them into 2 half-pint jars each. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQmaR3dppn9-2HugHIchr4OLFW2fBFMqu_xGvWt-L0o8nucKxUSxfL0LUDN2eRqzZldc8ARvBl5AlfUTGSHnZX1ryq_27CuRQ4JipELrgkE-yG07MLHvnACHxQat7KqfHDYdFqhIjO9A/s1600/2014-10-05+Making+Horseradish+(9).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQmaR3dppn9-2HugHIchr4OLFW2fBFMqu_xGvWt-L0o8nucKxUSxfL0LUDN2eRqzZldc8ARvBl5AlfUTGSHnZX1ryq_27CuRQ4JipELrgkE-yG07MLHvnACHxQat7KqfHDYdFqhIjO9A/s1600/2014-10-05+Making+Horseradish+(9).JPG" height="300" width="400" /></a><br />
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As you can see, it is a simple process but it is a lot of peeling and
grinding. If you like horseradish like me, you will LOVE making your
own.<br />
<br />JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-15062298950808391592012-04-22T13:11:00.003-04:002012-04-22T13:19:47.591-04:00Solar Canning Jar Lights<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXMmE_xwv7M_vY0JJzKHsx12IgcgCaffaYjEa4mIaw-PUsAHLUsyOpb-qmLHem-AMyM38WlKCXVs8Qc9GMJ5cAXt5IUaNOTGTjIv9SOq1hfAEH49TVrpeQORFGnG219JQ00JwNLGuzXg/s1600/2012-04-21+Solar+Canning+Jar+Light+%25284%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXMmE_xwv7M_vY0JJzKHsx12IgcgCaffaYjEa4mIaw-PUsAHLUsyOpb-qmLHem-AMyM38WlKCXVs8Qc9GMJ5cAXt5IUaNOTGTjIv9SOq1hfAEH49TVrpeQORFGnG219JQ00JwNLGuzXg/s320/2012-04-21+Solar+Canning+Jar+Light+%25284%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5734275678791039922" border="0" /></a><br />Here is a picture of this solar-powered canning jar light that I made last night. I can foresee many variations on this using blue jars, clear jars, with and without frosted glass, etc. Hopefully soon I can post some directions on how to make these.JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com3tag:blogger.com,1999:blog-5585490156233291273.post-55627013122352047922012-03-30T23:14:00.003-04:002012-03-30T23:28:20.310-04:00White Grape Jelly With Hibiscus Flower<div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/6AFMk_ubqzSMd33UimauZtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-NW9EpikA3Gg/T3Z1IqIkuCI/AAAAAAAAaCY/P6kdqbZirZE/s400/2012-03-30%25202-layered%2520White%2520Grape%2520Jelly%2520with%2520Hibiscus.JPG" height="300" width="400" /></a><br /></div><br />I am so happy with the way this turned out! I bought some edible hibiscus flowers that were canned in syrup online, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">basically</span> followed the <a href="http://junkerjunk.blogspot.com/2012/03/martys-layered-purple-white-grape-jelly.html">directions for my layered jelly</a>.<br /><br />The difference was that both layers were made with white grape juice, but you could make one of the layers purple if you preferred. Also, when pouring the first layer, I added a hibiscus flower to the jar. The reason there are two layers is because the flowers float in the jelly and I didn't want the flower at the top. I'm now trying to figure out if there is a way to stick the flower to the bottom of the jar and then filling with jelly. So far, I can't think of any way.<br /><br />I rinsed the flower well because it is packed in what looks like beet juice and I didn't want the jelly to get cloudy. After the first layer sets, just add the second layer and process/seal.<br /><br />Here is what it looks like after the first layer is done.<br /><br /><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/guXWYF6iIWQ1z8wYEr0fbtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-q0OaZqyxliM/T3Z1JKx8bYI/AAAAAAAAaCg/p2B7a5ovYg4/s400/2012-03-30%25202-layered%2520White%2520Grape%2520Jelly%2520with%2520Hibiscus%2520%25283%2529.JPG" height="300" width="400" /></a><br /></div><br />This is actually fairly simple, it just takes two batches of jelly. However, your yield is twice normal so 'it all comes out in the wash.'<br /><br /><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/8OVjC4o9AGK14Dd_r1ZJWNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-mPcEHPyz_cA/T3Z1FP4UvyI/AAAAAAAAaCQ/E40ewTj-6qk/s400/2012-03-30%25202-layered%2520White%2520Grape%2520Jelly%2520with%2520Hibiscus%2520%25282%2529.JPG" height="300" width="400" /></a><br /></div><br />There are a LOT of possibilities with layering jelly and jams, I think I have just scratched the surface. I THINK this is a unique idea, because I am unable to find anyone else doing it on the web. Anyway, I am pretty happy with it!JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com4tag:blogger.com,1999:blog-5585490156233291273.post-82440937298891103952012-03-14T22:44:00.007-04:002012-03-14T23:38:05.608-04:00Marty's Layered Purple & White Grape Jelly<div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/yLl5ubisdz9i-MpltowHztMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img style="width: 341px; height: 256px;" src="https://lh3.googleusercontent.com/-1Qu5IlQHCQE/T2FXRQsMSdI/AAAAAAAAZ8k/wA940GTZdMI/s400/2012-03-12%2520Marty%2527s%2520Layered%2520Purple%2520and%2520White%2520Grape%2520Jelly%2520%2520%25282%2529.JPG" /></a><br /></div><br />There is a big women's event coming up at our church in April, the 10<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> <a href="http://galaatgrace.com/">Annual Ladies Gala</a>.<br /><br />They allow certain vendors to sell items, and I signed up to sell jellies and jams. I have been thinking of ideas for jellies and jams that are different, unique and/or have eye-appeal. This past week I came up with the idea for layered jelly. Just to see if there was actually someone else that had done it before, I surfed the net and found nothing. Someone somewhere has probably done this before, but I didn't see any web postings.<br /><br />This ended up being fairly simple. Each of the layers have the same ingredients (except for the color of the grape juice.) Also, I worked with grape juice instead of grapes and that is a HUGE time saver.<br /><br />I am going to make an assumption here that anyone trying to do this has at least SOME experience in jelly/jam making. It will save me the time of typing out each and every little instruction! My yield for this was 10 half-pint jars.<br /><br />Ingredients for each layer:<br />3 cups of grape juice (4 cups for the white jelly and 4 cups for the purple jelly)<br />4 cups of sugar<br />1 packet of pectin powder<br />1/2 teaspoon of butter (optional, reduces foaming)<br />Also get a clean, sterilized cloth ready by boiling it in water, I will talk about why you do that later.<br /><br />Add the 4 cups of juice of the color you want on the bottom of the jar, the pectin and butter to a large pot. You will get splattered with very hot drops of jelly if you use a small pot! Stirring constantly on high heat, bring the juice up to a very hard boil. Then add all of the sugar at once, keeping the heat on high, and constantly stirring.<br /><br />Bring again to a FULL ROLLING BOIL, a boil that does not go away when stirred. Most jelly recipes will tell you to boil for exactly one minute at this point. I needed to insure that this jelly set right, and set firmly. You need to get it to the point where the jelly sheets, or at least drips a lot slower than normal from the spatula or spoon. So at the one-minute mark I started dripping juice from the spatula, until the drips slowed down quite a bit and started elongating before they fell off the spatula. This ended up being two minutes of the second boil.<br /><br />Next quickly pour the jelly into the jars and bring it up to the HALFWAY mark only. You will NOT place the lids and rings on the jars yet, you need to make another layer.<br /><br />Some of the jelly has probably run down the sides of the inside of the jars. You want to remove this as well as possible, so there there will be a clean, distinct line between the layers in the jars.<br />Use a corner of the sterilized cloth that you prepared to wipe any of this jelly from the sides of the jar.<br /><br />Cover the jars with small pieces of plastic wrap, this will prevent 'the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ickies'</span> from getting in the jars while they set.<br /><br /><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/_RIAkfBP7UCyRwy1z4jjudMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-nvqzvKQYIqc/T2FXQ9H027I/AAAAAAAAZ8c/h99WRj-NgZ4/s400/DSCN2888.JPG" height="300" width="400" /></a><br /></div><br />Wait until the jelly has set firmly before starting the next layer. After an hour I checked mine and they were fairly firm. It might be longer or shorter for you, depending on that batch of jam.<br /><br />Now remove the plastic wrap and prepare a second batch of jelly, using the other color of grape juice. At this point you want to heat your lids too, since you will be sealing them after this layer.<br /><br />When all of the jars are filled with the second layer, leaving 1/4 inch of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">headspace</span>, place the lids and rings on the jars. Finally, process in a boiling water-bath <span class="blsp-spelling-error" id="SPELLING_ERROR_3">canner</span> for 10 minutes.<br /><br />These look really nice, I hope they sell well. My next batch is going to take the visual-appeal one step further. The next batch will be a layer of apple jelly but with a maraschino cherry or two added, with a layer of white-grape jelly also with a maraschino cherry or two. At least it sounds good in my head, we will see when I do it in the next few days.<br /><br />Just to show that the jelly really did set, and the colors didn't just settle, here is a jar turned on its side.<br /><br /><div style="text-align: center;"><a href="https://picasaweb.google.com/lh/photo/jPn6PYjInY9BXqiK2pm0vtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-6mklw4yCTGs/T2FXR0uH7KI/AAAAAAAAZ8s/AXHANQgHkVE/s400/2012-03-12%2520Marty%2527s%2520Layered%2520Purple%2520and%2520White%2520Grape%2520Jelly%2520.JPG" height="300" width="400" /></a></div>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com2tag:blogger.com,1999:blog-5585490156233291273.post-80569561346683482252012-02-01T12:22:00.001-05:002012-02-01T12:24:19.321-05:00Pasta and Hot Dogs<a href="https://picasaweb.google.com/lh/photo/9oYB8e5wHvfc6MCbOwQWStMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-ZiFHh1DCxZE/Tylw9yFQyWI/AAAAAAAAZx8/ckfYZMCh6W0/s400/2012-01-30%2520Pasta-Hot%2520Dog%2520Kid%2527s%2520Meal%2520%25285%2529.JPG" width="400" /></a> <br />
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I'm posting this because it is was fun, funny and unique! My Facebook friend Lezlie showed me this and I just HAD to try it. Someone in my <a href="http://www.facebook.com/groups/2261906796/" target="_blank">Canning group</a> on Facebook must have already known about this and has a name for it, "Octo-Dogs" which I thought was pretty darned funny.<br />
This is so simple that my friends the Jamisons can do it(I think.) Cut up some hot dogs to about 1 inch to 1.5 inches long. Then stick 7 or 8 dried spaghetti noodles through them. You can stick them halfway through or just barely through them, whatever strikes your fancy.<br />
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<a href="https://picasaweb.google.com/lh/photo/RKOwnSlx8aj2wGwQqkoiNNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-r8D7dXN_F_U/Tylw9JvltLI/AAAAAAAAZxs/wiLz5323Q54/s400/2012-01-30%2520Pasta-Hot%2520Dog%2520Kid%2527s%2520Meal%2520%25282%2529.JPG" width="400" /></a><br />
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<a href="https://picasaweb.google.com/lh/photo/MIx2i4Eom5r66qY94oa0hNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-Lyk236AdMXo/Tylw9hUIACI/AAAAAAAAZx0/IcwLU97fHxU/s400/2012-01-30%2520Pasta-Hot%2520Dog%2520Kid%2527s%2520Meal%2520%25283%2529.JPG" width="400" /></a><br />
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Cook them in boiling water until the pasta is done, about 12 minutes. Hey, this is kid food (and Marty food) so it really doesn't matter that the hot dogs are over-done! Then drain them in a colander and you should get something that looks like this:<br />
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<a href="https://picasaweb.google.com/lh/photo/9oYB8e5wHvfc6MCbOwQWStMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-ZiFHh1DCxZE/Tylw9yFQyWI/AAAAAAAAZx8/ckfYZMCh6W0/s400/2012-01-30%2520Pasta-Hot%2520Dog%2520Kid%2527s%2520Meal%2520%25285%2529.JPG" width="400" /></a><br />
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Now simply pour some spaghetti sauce over them and you have a fun and funny kids' meal:<br />
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<a href="https://picasaweb.google.com/lh/photo/kz2D6Yr50v6Ao7mx5vhNn9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-vN-9Os9vesA/Tylw-hnVMBI/AAAAAAAAZyE/n-BLF9jyq9s/s400/2012-01-30%2520Pasta-Hot%2520Dog%2520Kid%2527s%2520Meal.JPG" width="400" /></a><br />
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Now, how easy is that for a fun meal?<br />
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Next, I want to try my Italian friend Ron's idea of doing this with Italian Sausage!<br />
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Coming up, I cure and smoke a whole ham after buying a half-pig.<br />
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~ Marty<br />
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<br />JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com2tag:blogger.com,1999:blog-5585490156233291273.post-63829806679347828742012-01-05T20:24:00.000-05:002012-02-06T06:18:01.640-05:00Braided Onion Bread<a href="https://picasaweb.google.com/lh/photo/Od9W_mzfE_eU9j678m8I59MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-mOGNaNqsOKc/TwTS2bnLd3I/AAAAAAAAZwI/6-zzVsvm8X4/s400/DSCN2494.JPG" width="400" /></a><br />
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Now ain't that purty...?<br />
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It is also easy to make. I think I got this from another website, and if I knew for sure if I did or not I would give that person the credit.<br />
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Ingredients<br />
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Bread<br />
2 1/2 tsp (.25 oz) active dry yeast<br />
1/4 cup sugar<br />
3/4 cup water, warm (100-110F)<br />
1/2 cup milk<br />
3 tbsp vegetable oil<br />
1 large egg<br />
1 1/2 tsp salt<br />
4 – 4 1/2 cups flour<br />
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Filling<br />
2 tbsp butter<br />
2 large cloves garlic, minced<br />
1 cup diced sweet onion (such as Vidalia or Hawaiian)<br />
1/4 tsp salt<br />
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Combine the yeast, sugar, and warm water. Let stand for 10 minutes or so until it starts to get foamy.<br />
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Stir in milk, vegetable oil, egg, salt and 2 cups of flour, mixing just until all the ingredients come together into a thick batter.<br />
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I used my KitchenAid, and using my dough-hook I mixed the dough on medium-low speed and gradually added the other 2 cups of flour. You may not have to add the last 1/2 cup of flour. The dough should pull away from the sides of the stand mixer when it is done. It should be soft, but not sticky. <br />
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Place the dough into a lightly greased bowl, cover with plastic wrap or like I do with a slightly damp towel. Let this rise in a warm, not hot, place for 60-90 minutes until it has doubled in size.<br />
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While dough rises, prepare the filling. Melt the butter in a small saucepan over medium-high heat. Add in minced garlic and saute for a few minutes, until garlic is fragrant. Remove from heat and pour butter and garlic into a small bowl. Add in diced onions and salt. Toss all of this to combine it. Set it aside and allow to cool.<br />
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When dough has risen, turn dough out onto a lightly floured surface. Gently deflate dough and press it down into a rectangle that is about 8 by 12 inches. Divide dough into three even pieces about 8 by 4 inches. Here is where differed from the recipe I had. I rolled <strike></strike>out the 3 sections much larger than 8 by 4, probably more like 16 by 8. This made the bread easier to braid and made a longer loaf.<br />
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<a href="https://picasaweb.google.com/lh/photo/9AYcPSRGN8U3O9xWCn6kf9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-hsyTi8N0Q2I/TwTS3DEz_nI/AAAAAAAAZwQ/ptFQ2OmV-yY/s400/DSCN2506.JPG" width="400" /></a><br />
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Carefully spread 1/3 of the onion mixture into the center (lengthwise) of one of the strips of dough. Pull in the sides to enclose the filling. <br />
<a href="https://picasaweb.google.com/lh/photo/pLwhhnmnIZ92AtUFq4e0ztMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-0spIoUwWSlE/TwTS3ghh8-I/AAAAAAAAZwU/VxKeFX-TdXk/s400/DSCN2509.JPG" width="400" /></a><br />
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Pinch dough very firmly along the seam and at the ends to seal. Repeat with remaining dough strips.<br />
<a href="https://picasaweb.google.com/lh/photo/Pg7krgXasZ8mi-gEK8DeDNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-EITc6x7SZOs/TwTS4DAy3lI/AAAAAAAAZwY/8OauYyKPMas/s400/DSCN2510.JPG" width="400" /></a><br />
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Transfer dough strips to a parchment-lined baking sheet.<br />
Braid three filled strips of dough together and pinch together the ends to finish the loaf.<br />
<a href="https://picasaweb.google.com/lh/photo/X_MWEv3ulXCjilFJYFc9p9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-rGqfT5v286I/TwTS1Qqs5jI/AAAAAAAAZwA/ieWiu-XRdBY/s400/DSCN2492.JPG" width="400" /></a><br />
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Cover with a clean dish towel and allow bread to rise for 45 minutes.<br />
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Preheat oven to 375F. Bake for 35-40 minutes, until bread is a dark golden brown.<br />
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Allow bread to cool completely before slicing. Take a loaf over to a friend and give it away and impress the heck out of them!<br />
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<a href="https://picasaweb.google.com/lh/photo/zpS2--aFYk1X6pZQVpm03dMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-9TzEmRIgM-k/TwZMGAxNPcI/AAAAAAAAZww/PL04OJm3sf4/s400/DSCN2511.JPG" width="400" /></a><br />
<strike></strike>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-12103067642417353202011-11-15T20:20:00.001-05:002011-11-15T21:23:15.306-05:00Canning Venison (or beef)If you have ever had canned beef or venison, you know that it is SO good and SO tender. It is amazing served over egg noodles, potatoes, and someone suggested to me today on <a href="http://www.facebook.com/junkerjunk">Facebook</a> to try a shepherd's pie with canned venison. That sounds so good that I just might make that a future post. These directions can be used for venison or beef. If you don't like venison (why not?) you will love how this beef tastes.<br />
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Canning venison/beef is extremely easy, that is, IF you are familiar with pressure-canning. If you are not familiar with it, I suggest buying the <a href="http://www.lehmans.com/store/Kitchen___Books___Ball__Blue_Book___021400?Args=&parnter_id=bcngoog&9gtype=search&9gkw=ball%20blue%20book&9gad=6504674444.1&9gag=2047113884&gclid=CPul2dn_uawCFcvJKgodkDyDpg">Ball Blue Book. </a> This is THE authoritative book on home canning, and everything in it can be trusted.<br />
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You can use just about any cut of venison or beef for this. I don't use the better, more expensive cuts for this, because it tastes so good that you will THINK that you have a better cut of meat. For example, I am canning some beef (for my non-venison wife) right now and I am using round roasts that I found on sale.<br />
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First I recruited the help of my other 'girlfriend', Caly. Caly is a great help and good company. And she LOVES venison!<br />
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<a href="https://picasaweb.google.com/lh/photo/XtRrDfVFsbm9qodZHI7DIA?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-XVV7Od7xRl4/TsMW43kNnbI/AAAAAAAAZvs/xfDwPEMsyPQ/s400/DSCN2269.JPG" width="400" /></a><br />
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First you wash and heat your jars and lids properly, and prepare your canner. Cut out any excess fat from the meat. Then cut the meat into about 1-inch cubes. <br />
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<a href="https://picasaweb.google.com/lh/photo/ti_B9hLNpHZ8VRJJAKaqJg?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-guaN0TaKFR4/TsMW3YZCnhI/AAAAAAAAZvg/eHFTXknAny4/s400/2011-11-14%252520Canned%252520Venison%25252008.JPG" width="400" /></a><br />
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Add some beef bouillon to the bottom of the jars, about 1 teaspoon to pints and 2 teaspoons added to quarts. Also place a slice of onion or two to the jars. Fill the jar within 1 inch of the rim (1 inch headspace.) I alternated meat and onion so that it has layers and looks nicer.<br />
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<a href="https://picasaweb.google.com/lh/photo/iALGK6MAuXMnYvdIvBJBhg?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-57jIaXbqpgg/TsMW30ceHuI/AAAAAAAAZvk/TXXg2Rx-u0Q/s400/DSCN2262.JPG" width="400" /></a><br />
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Now here is the kicker, don't add any liquid to the jars. It will make its own juices when it is processed. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure. Of course, this needs to be adjusted according to your elevation.<br />
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<a href="https://picasaweb.google.com/lh/photo/69TcJzXygytJT0aPdARNqg?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-5N7v0dVvKsQ/TsMW3HnzqhI/AAAAAAAAZvc/j45kqB_rN6w/s400/2011-11-14%252520Canned%252520Venison%25252006.JPG" width="400" /></a><br />
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And here is the final product, you will enjoy it! Now, to look up a good shepherd's pie recipe.....<br />
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<a href="https://picasaweb.google.com/lh/photo/DYUgQJnSZ20p2Fd0YvtVgw?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-eQHhnbrXrsU/TsMW2HwZJRI/AAAAAAAAZvU/TOrKMbxu0NE/s400/2011-11-14%252520Canned%252520Venison%25252003.JPG" width="400" /></a><br />
<strike></strike>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com4tag:blogger.com,1999:blog-5585490156233291273.post-76279290085008595462011-11-12T08:21:00.000-05:002012-12-05T18:22:35.167-05:00Layered Chicken-Vegetable Soup, CannedI saw a picture of this online somewhere and I just HAD to make it. Now that I've made it I don't want to open the jars, they are just too pretty!<br />
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<a href="https://picasaweb.google.com/lh/photo/L5HQs4mt5pPw8cSPCeVMUA?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-ZWqXYbJVPZs/Tr5jT1hUW7I/AAAAAAAAZus/ELqLy9UU8Jw/s400/2011-10-20%252520Layered%252520Chicken%252520Vegetable%252520Soup%252520%25252810%252529.JPG" width="400" /></a><br />
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Here are the ingredients, but there is a lot of room for variations among the vegetables. Amounts are approximate for a one-quart jar:<br />
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1 cup cubed potatoes (peeled, raw)<br />
1 cup sliced/cubed carrot<br />
2/3 cup corn<br />
2/3 cup green beans<br />
1/2 cup cooked chicken meat (reserve the broth)<br />
1 Tablespoon (or more if you like) Onion<br />
2 Tablespoons chopped fresh Roma tomatoes<br />
1/2 Chicken bullion Cube<br />
<br />
Cook the chicken in seasoned, simmering water for about 20 minutes. Remove bones and excess fat, and cut into chunks.<br />
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<a href="https://picasaweb.google.com/lh/photo/JAFz1FjkTVXKDimwWtgMgw?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-FwSDBMa_tmU/Tr5jSFGF9YI/AAAAAAAAZug/_sPEV9mR-lk/s400/2011-10-20%252520Layered%252520Chicken%252520Vegetable%252520Soup%252520%2525284%252529.JPG" width="400" /></a><br />
<br />
I used baby carrots which made it easier to chop into a consistent size. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/te2Ie_X8WpzYQ8acO6jGuw?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-Mo_-X6atCHc/Tr5jRkbPCJI/AAAAAAAAZuc/KiuWG0MBuis/s400/2011-10-20%252520Layered%252520Chicken%252520Vegetable%252520Soup%252520%2525283%252529.JPG" width="400" /></a><br />
<br />
The corn and green beans were frozen. I wouldn't suggest using already-canned green beans or corn because they are going to cook AGAIN for a long time. <br />
<br />
The potatoes were cut to about 3/4 inch cubes.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/Cysz2d6esQ18U7gtwtQnRQ?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-LBjl8Fh4rpo/Tr5jRJo7rVI/AAAAAAAAZuY/YZzCUlI3a6w/s400/2011-10-20%252520Layered%252520Chicken%252520Vegetable%252520Soup%252520%2525282%252529.JPG" width="400" /></a> <br />
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Layer each of these ingredients into a one-quart canning jar. Alternate darker and lighter colors for a good look to your layers. I arranged mine in this order; potato, carrot, green bean, chicken, corn, tomato, onion. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tnb43SB8hI3S_JPmSxoReQ?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-xyW1NiEGI1o/Tr5jTf62rcI/AAAAAAAAZuo/cCqQqLJaaHE/s400/2011-10-20%252520Layered%252520Chicken%252520Vegetable%252520Soup%252520%2525287%252529.JPG" width="400" /></a><br />
<br />
Cover with the broth that <strike></strike>you made when you cooked the chicken meat, leaving 1 inch of headspace. PRESSURE CAN at 11 lbs for 90 minutes, allowing for your local elevation. <br />
<br />
Something I did was I made extra chicken and broth. I saved the extra chicken for another meal, but then I canned the extra broth. First I allowed it to cool, then skimmed off the fat on top. Then I strained it thru a fine strainer. Muslin might be a good strainer for this, also. For the broth it was also processed for 90 minutes at 11 lbs of pressure. Now I have quart jars of chicken broth all ready for whatever I want to use it in.<br />
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<a href="https://picasaweb.google.com/lh/photo/aaoePi6UjoNYwn_bB57iKQ?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-7TFviDQ8evU/Tr5jUkUuJfI/AAAAAAAAZuw/Kq0bBJpTXPU/s400/DSCN2220.JPG" width="400" /></a><br />
<br />JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com8tag:blogger.com,1999:blog-5585490156233291273.post-28436489043160232572011-03-09T08:51:00.006-05:002011-03-09T09:24:10.435-05:00Leftover Garden Peppers<p align="center"><a href="https://picasaweb.google.com/lh/photo/CfE-ceZ-0uiN1VfCYz9uNg?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/_zeI6e9-jFvA/TXeIadTCRrI/AAAAAAAAZpc/-47tJws0p-A/s400/2011-03-09%20Pepper%20Powder_resize.JPG" width="400" height="300" /></a></p><br /><br />I should have written about this last summer, but I had stepped away from the blog for a while. Between the wedding/honeymoon, then Sue moving in, this blog just wasn't a very high priority.<br /><br />I just wanted to tell you a quick hint as to what to do with leftover garden peppers. And this applies to just about any pepper variety that you can grow. Basically I dehydrate them, then grind them into powder for use in many various recipes. I have a <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">dehydrator</span>, but this is NOT necessary since I did this for a long time before I had a dehydrator. You can simply use your kitchen oven.<br /><br />Keep your peppers sorted by variety through this process. However, I put all mild/sweet peppers like sweet banana, bells, into one pile. I make a sweet-pepper powder out of all of these mixed together.<br /><br />Cut the peppers into 1 to 2 inch pieces, I don't bother with skinning them first. For oven drying, set your oven to the lowest setting it will go, mine goes down to 170 degrees F. Place the peppers on some type of rack or screen that has holes small enough to keep them from falling through the holes. A screen works better than a cookie sheet because it allows air to circulate over the peppers better. Now place something that won't melt in the door of the oven to keep it cracked about an inch or so.<br /><br />It will probably take you at least 12 hours for them to dry enough to grind. They need to be completely dry and crisp in order to be ground. Then grind them in a coffee grinder or food processor, even a blender will work. I use my blender because it is glass and the dry, hard pieces of pepper won't mar the glass like they do in my plastic Cuisinart food processor.<br /><br />It's the same process with the dehydrator, drying them until they are totally dry and crisp.<br /><br />Since I took the picture above, I have found some good supplies of decorative bottles and jars, and I also make labels on my computer. They look better and make great gifts this way.<br /><br />I especially like the sweet-pepper powder. It adds a great pepper flavor to dishes but adds no heat.JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com2tag:blogger.com,1999:blog-5585490156233291273.post-90532890126886710352011-03-05T22:15:00.004-05:002011-03-09T08:32:55.652-05:00Early Vegetable GardeningI'm in zone 5, bordering on 6 and warm-weather crops like tomatoes and peppers have to wait until May, sometimes LATE May, to be planted. Our late winters are usually very wet also. But don't let this stop you from planting cool-weather crops nice and early. If I had to wait for the garden to warm up and dry out so that I could run the tiller, I would be waiting a long time.<br /><br />I went out the other day, March 3rd, and planted two types of lettuce, spinach and Sugar Snap peas. If all goes at least halfway decently with the weather, I should be eating salad by the end of April or the firt week of May. Many people wait until they can run their tillers to start planting, but here is what I do. <br /><br />Take a grass rake and clear the leaves and sticks from an area you want to plant. Then scrape the ground (it was pure wet muck when I did this) with the rake and loosen up the soil. You don't have to go very deep, I probably only loosened to about 1 inch deep, if that. Then scatter your seeds in a wide row, my rows were about 1 foot wide. While holding the rake straight up and down, LIGHTLY tamp down the area with the flat side of the rake.<br /><br />I didn't have any dry, loose soil to cover it but tamping the seeds down in that rough soil should suffice. Just for a light mulch, I grabbed handfuls of some grass cuttings that were in a pile from the fall, and lightly covered the seeded area to give it a light mulch.<br /><br />I have been doing this for some years now and it usually works well. I have even had snow on my spinach before, but it didn't harm it. I am a very competitive person and it's always fun to eat a salad from your garden at the beginning of May, but I make sure to tell my gardening friends that I did so! Yes, I like to rub it in. This is about the same time most people are thinking of buying their seeds, but you will be eating from your garden already.<br /><br />Here is a picture of what the garden looks like right now. Yes, it is trashed and I have my work cut out for me. But I still was able to plant the other day on the back side of the garden where it is cleared somewhat.<br /><br /><a href="https://picasaweb.google.com/lh/photo/jS1npK8gH1PH8hTOpA2oSA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_zeI6e9-jFvA/TXMAodkYYqI/AAAAAAAAZoI/-AGNQfifZJw/s400/2011-03-02%20Garden%2C%20before%20starting%2C%20R.JPG" height="300" width="400" /></a><br /><br />This will be a fun picture to look back on later on this year, after I have everything cleared out and the veggies planted.JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-64535745757064212732011-03-01T22:14:00.008-05:002011-03-09T08:34:41.927-05:00Homemade Extracts<a href="https://picasaweb.google.com/lh/photo/iiheO7_Wg9sC08hFJwKIBw?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_zeI6e9-jFvA/TW26hYV6ahI/AAAAAAAAZmI/NpqUpdwnor0/s400/DSCN0146.JPG" width="400" height="300" /></a><br /><br />I was making some homemade breakfast sausage and I decided to add some maple flavoring, which really topped off the flavor nicely. This got me curious as to whether it was easy to make flavorings and extracts or not. I did some research online and saw that it was really simple, it's just that some of them take a long time to 'brew'.<br /><br />The first extract that I wanted to make was vanilla extract. The hardest and most expensive part of this is buying the beans. Wow! Forget gold, I think I am going to invest in vanilla beans instead. At best you can find them for about $1 per bean online. Locally I was finding them for $2-$3 per bean. I wanted to get a batch going so I sucked it up and bought 12 of them.<br /><br />I made a slit down each bean the entire length of the bean. Then I put them in a quart jar about 3/4 filled with vodka. You can use rum also, I don't know that it makes much of a difference though (??) I don't drink any more, so this was the funny part of it all; sneaking into a liquor store hoping no one would see me! Ha! Then I put the jar into a place in my house that is away from extremes of heat and cold, and out of the sun. I shake it maybe once every day or two, but make sure you shake it at least once every week.<br /><br />The recipes I saw online called for an aging period of anywhere from 6 weeks to 6 months, and every one I saw had a different ratio of beans to vodka. I think that 3 months will suffice, and right now am at the 2-month mark. It's getting darker and getting a stronger vanilla aroma to it. If the darned beans weren't so expensive I would add a lot more beans to it, but again they aren't cheap. I have read that once you make a batch of vanilla extract, you can cover the same beans with vodka and make it again. I will see if this is true or not after I finish aging this batch.<br /><br />Some of the extracts that don't take nearly as long and that I've completed now are lemon extract, orange extract and maple flavoring.<br />For orange and lemon extracts use one orange for every half-cup of vodka. You can slice the rind off, being careful not to cut any of the white pith, then finely chop it by hand or in a food processor. Or, as I did, rub the orange over a fine grater like this one that I have:<br /><br /><a href="https://picasaweb.google.com/lh/photo/18uAHWWszBhfa5d1kBvpCg?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/_zeI6e9-jFvA/TXBn5tfwHJI/AAAAAAAAZm8/5OMoBHppy3g/s400/DSCN0181_resize.JPG" width="400" height="300" /></a><br /><br />Then add the grated rind to the vodka/rum. After a week, filter the extract through a coffee filter or a piece of muslin and it's done. When my vanilla extract is done, this is all that I will have to do to it also.<br /><br />I found this idea online about making maple flavoring and it is also easy. It's not a true extract, it is a flavoring, and to get the maple flavor you don't use a maple product at all. It surprisingly comes from something called fenugreek seed, which I got through Amazon.com, about $4 for 7 ounces of it.<br /><br />For every 4 ounces of vodka, you will use 2 ounces of fenugreek. First warm the fenugreek seeds slightly in a skillet, but don't toast them as you would when toasting nuts. The fenugreek will become bitter if you heat it too much. You just want to warm them to release the flavor.<br /><br />Next grind the fenugreek in a coffee grinder, food processor or something similar, into a fine powder. Pour the ground fenugreek and vodka into a glass jar, I used a quart canning jar. Store it out of direct sunlight for anywhere from a few weeks to 3 months. I found that it had a good smell to it after 6 weeks. Next strain the contents of the jar through a coffee filter or a piece of muslin.<br /><br />I tried making almond extract but after a couple months it did not have much of a nut smell to it. I might try it again, but age it at least 3 months and see how that goes.<br /><br />The bottles that I put the extracts in were hard to find without spending a lot of money, But finally I found these 1 oz. amber bottles for only .59 cents a piece at my favorite store of all time, <a href="http://www.lehmans.com/">Lehman's Hardware </a>in Kidron Ohio. <br /><br /><a href="https://picasaweb.google.com/lh/photo/66w8BW7nNbx-SVSmpFBMUg?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/_zeI6e9-jFvA/TW26iUCMgQI/AAAAAAAAZmQ/XcxDPu8DSzc/s400/DSCN0148.JPG" height="300" width="400" /></a><br /><br />However, I was not able to locate them on their website, and bought some on a recent visit there. Other places that carry some small bottles that would work are Joanne's Fabric, Hobby Lobby, and World Market had a few.<br /><br />So I am just waiting on the vanilla extract, it should take another month. I have already given some of the orange and lemon extracts away to friends. One of them baked with the orange extract and gave it a big thumbs-up.JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com4tag:blogger.com,1999:blog-5585490156233291273.post-22495889231623392782011-01-29T22:50:00.000-05:002011-01-31T16:53:27.478-05:00Homemade Mozzarella CheeseYes, I've been delinquent in posting new things. I've been busy with my recent marriage and all that comes with that, and it is hard to keep up with posting new articles.<br /><br />HOWEVER....I learned something new, and it is really exciting. I learned how to make mozzarella cheese. There is a quick way, and a longer but better way. For now I will tell you about the quick way, since I have not ventured into the longer method.<br /><br />There are a few things you will need that are usually not easily found in local stores.<br /><br /><a href="http://picasaweb.google.com/lh/photo/0JFvd_DiZNGIkFy4vMasmg?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/TFDszD94EdI/AAAAAAAAZP8/B8xzk-gyQHY/s400/IMG_2672.JPG" /></a><br /><br />One is rennet, this is what forms milk into curds. Another thing is Citric Acid. You can find this sometimes in the canning section of many stores; it is used also in canning tomatoes to keep their color and flavor.<br /><br /><br />The site that I buy my cheesemaking supplies is <a href="http://www.cheesemaking.com/">http://www.cheesemaking.com/</a> Ricki Carroll is an old hand at this, and has a good inventory of cheesemaking supplies. None of these ingredients are expensive.<br /><br />Pour a gallon of whole milk into a large pot, from what I have read skim milk is NOT good for mozzarella. Add 1/2 teaspoon of Calcium Chloride (CaCl) into a quarter to a half cup of water, and mix THOROUGHLY. Then mix the water/CaCl solution into the pot. I was advised to use non-chlorinated water for mixing the ingredients, so I keep a gallon of bottled water handy just for cheese making. You can also let tap water sit for 24 hours to dechlorinate it. I don't really know at this point whether non-chlorinated water is that important or not. Since I am fairly new to this, I do what I am told.<br /><br />Turn the heat to a low setting. My electric stove goes from 1 to 9 and I warm the milk at about 2 to 2.2. I could probably go higher but I'm a rookie and I'm scared!.<br /><br /><a href="http://picasaweb.google.com/lh/photo/60_xCBEE8glicGHEkJIB-g?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/TFDszxZ6UnI/AAAAAAAAZQA/AyYybo2DpAs/s400/IMG_2678.JPG" /></a><br /><br />When the milk reaches 55 degrees F, add 1.5 teaspoons of Citric Acid, again mixing it into a quarter cup or so of water before adding to the milk. Stir it gently but well, and continue slowly heating.<br /><br />It will start to look like Ricotta cheese.<br /><br /><a href="http://picasaweb.google.com/lh/photo/gbofWVlcPFo4kxvJoDsxxQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/TFDs1P0JciI/AAAAAAAAZQM/SRIZT5jHfko/s400/IMG_2681.JPG" /></a><br /><br />When the milk reaches 88 degrees F, it's time to add 1/4 teaspoon of liquid rennet. Again, it is mixed with 1/4 cup water before adding.<br /><br /><a href="http://picasaweb.google.com/lh/photo/zmOP1MKkvv18vO_eYk6mPA?feat=embedwebsite"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/TFDs1Sf5PjI/AAAAAAAAZQQ/h0jUajxzb9g/s400/IMG_2682.JPG" /></a><br /><br />Stir the milk with an up and down motion for one minute after adding the rennet. Continue heating the milk until it reaches 100 to 105 degrees. After adding the rennet you want to avoid bumping or moving the pot. Disturbing the pot can prevent a good curd from forming.<br /><br /><a href="http://picasaweb.google.com/lh/photo/PgHqdq6PdS2XrhXIU0q8og?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/TFDs2eYEs8I/AAAAAAAAZQY/ckTUPOwGE1U/s400/IMG_2684.JPG" /></a><br /><br />Turn off the heat but let it sit for about 20 minutes. The curd should start to separate from the side of the pot.<br /><br /><a href="http://picasaweb.google.com/lh/photo/cgg6AbHvw_sTuE5wWvPYvw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/TFDs3IoX4BI/AAAAAAAAZQg/JvoV8738fwQ/s400/IMG_2686.JPG" /></a><br /><br />Using a large spoon (I found my pasta spoon worked wll) scoop out the curd from the pot and place into a large microwaveable bowl. I've heard the leftover whey (the liquid remaining) is great feed for chickens, hogs, etc, but I don't have any critters like that.<br /><br />Press the curd down with your hand to remove excess liquid. Now place the bowl in your microwave oven on high for one minute. My microwave is fairly strong so you might want to add a little time to yours, depending on your microwave.<br /><br /><a href="http://picasaweb.google.com/lh/photo/B4a-EjLP_GXvjbkdcXeCYA?feat=embedwebsite"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/TFDs371romI/AAAAAAAAZQo/HGYKpeD0DK8/s400/IMG_2689.JPG" /></a><br /><br />Since the cheese gets fairly hot, I put heavy duty kitchen gloves on at this point, and press the cheese with my hand to drain even more liquid from it. Wash your gloves before using, just like you do with your hands!<br /><br /><a href="http://picasaweb.google.com/lh/photo/_RaxcAR2OPEcjdXK-0kD7A?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/TFDs4Rxwv5I/AAAAAAAAZQs/zPKMIeQP4Zk/s400/IMG_2691.JPG" /></a><br /><br />Drain off all of the excess whey that you can. Fold the cheese over and over in your hand to distribute the heat throughout the cheese.<br /><br />Microwave 2 more times for 35 seconds each time. Each time you heat it knead the cheese again to distribute the heat. Knead it quickly until it is smooth and elastic like taffy.<br /><br /><a href="http://picasaweb.google.com/lh/photo/D2b9bapuISVoDlQSq6j4Zw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/TFDs5At3TVI/AAAAAAAAZQ0/Td_FlS42vK0/s400/IMG_2697.JPG" width="400" height="300" /></a><br /><br />When it feels like taffy, it is done! If the cheese breaks instead of stretching the cheese is too cold and needs reheated.<br /><br />Mozzarella is best eaten fresh; roll it into small balls for fresh eating. However, it's not always practical to eat it right away. If you are making it for eating at a later time, you can form it into a loaf, a ball, or once I made 3 ropes out of the cheese and braided it (it looks really cool that way.) Then you want to place the cheese into a bowl of ice water for about a half hour to cool it rapidly. Now you can store it covered in the refrigerator.<br /><br />Here's a idea I came up with, and it REALLY tastes good. When the finished cheese is still warm, shiny, smooth and like taffy, roll it out onto your counter with a rolling pin. Roll it into a rectangular shape about 12-16 inches long and 8-10 inches wide.<br /><br /><a href="http://picasaweb.google.com/lh/photo/iwIGLw-DRKuCQqT7QqALFA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/TFDs6_JqZ8I/AAAAAAAAZRE/v8y3U8PH4DM/s400/IMG_2706.JPG" width="400" height="300" /></a><br /><br />Now place just about anything you would like on it. In this batch I used fresh basil that I broke up into small pieces, and chopped black olives. A good prosciutto would be nice, I am going to try that sometime.<br /><br /><a href="http://picasaweb.google.com/lh/photo/8dmqAOTdxkgsjwRLTowUWg?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/TFDs7ryiEEI/AAAAAAAAZRI/gjid7EAxmnc/s400/IMG_2707.JPG" height="300" width="400" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/9T6A5GiajROhVU85qmZtaw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/TFDs8J32aoI/AAAAAAAAZRM/seBdtKA-W7s/s400/IMG_2708.JPG" height="300" width="400" /></a><br /><br />Now roll it up like a jelly roll<br /><br /><a href="http://picasaweb.google.com/lh/photo/jAn9PfYsyGYufZn2OemggA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/TFDs8rHDkyI/AAAAAAAAZRQ/tphJNBtersg/s400/IMG_2709.JPG" height="300" width="400" /></a><br /><br />Place the cheese in plastic, wax paper or in a closed container until it cools and stiffens somewhat. Then slice across the roll to make small slices about a half inch thick, and eat.<br /><br /><a href="http://picasaweb.google.com/lh/photo/xXjJeqIuivtGfdMDi7gnbw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/TFDs-W_nVNI/AAAAAAAAZRc/ne4O4Fd5LJQ/s400/IMG_2713.JPG" height="300" width="400" /></a><br /><br />Tonight I went to a dinner party where I made bruschetta and it turned out GREAT! I used <a href="http://junkerjunk.blogspot.com/2008/11/cheating-method-of-sourdough-french.html">this recipe </a>for the bread. I cut the bread into about 1/2 inch slices. Then I made a batch of mozzarella and formed it into a loaf/roll about 2 inches in diameter. <br /><br />When the cheese cooled I cut slices that were about 1/4 inch thick. I baked the plain bread for just a few minutes in a 350 degree oven (not broiler) to make it more crisp, then placed 2 slices of the mozzarella on each slice of the bread. I topped all that with a mixture of finely chopped tomatoes, smashed and chopped garlic, chopped fresh basil, grated Parmesan cheese and a quick splash of olive oil and balsamic vinegar. I then baked it for a couple more minutes until the cheese was starting to melt and the edges of the bread just started to brown a little bit. Be sure to watch the bruschetta in the oven closely while it is baking. It doesn't take long and it would be easy to set off smoke detectors instead of eating a good bruschetta.<br /><br />It was SO good, it disappeared quickly! I will have to make another batch for us to eat at home.<br /><br />Mmmm....lotsa mozza!JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com2tag:blogger.com,1999:blog-5585490156233291273.post-15760223477852432282010-10-27T21:55:00.004-04:002010-10-27T22:09:50.475-04:00'Got Myself Hitched'<span style="font-family:verdana;"></span><a href="http://picasaweb.google.com/lh/photo/m7wC_VNyHIqYB0RpjK9jJg?feat=embedwebsite"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/TMjaFVFp_9I/AAAAAAAAZhs/6b4iZzz7Lk0/s400/e.jpg" width="265" height="400" /></a><br /><br /><span style="font-family:verdana;">I just wanted to post something real quick concerning my lack of posts this summer. I got married on October 16<span id="SPELLING_ERROR_0" class="blsp-spelling-error">th</span> and the summer has been a blur. I have done a lot of things that are worthy of posting articles about, but just <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">haven't</span> had much time. Now that I have my new lovely wife moved in, hopefully I can post some new articles soon. However, my wife Sue has quite a Honey-Do list made up for me and it doesn't look like things will let up much very soon! </span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:verdana;">I have one article that is almost completed and I think you will like it. It explains how to make homemade mozzarella cheese. It is SO good, fun to make, and takes maybe an hour, or less. Also, I have smoked some of the cheese in my cold-smoker for smoked mozzarella and it is to DIE FOR.</span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">So hang in there, I hope to post that and more very soon. </span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">If you are interested, I posted some wedding/honeymoon pics on my <span id="SPELLING_ERROR_2" class="blsp-spelling-error">picasaweb</span> space, <a href="http://picasaweb.google.com/junkerjunk/201010WeddingHoneymoon?feat=directlink"><strong><span style="font-size:130%;">HERE</span></strong></a></span> . <br /><br /><span style="font-family:verdana;">~ Marty</span><br /><span style="font-family:Verdana;"></span><br /><br /><span style="font-family:Verdana;"></span>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com1tag:blogger.com,1999:blog-5585490156233291273.post-30611593556622981222010-05-11T16:45:00.006-04:002010-05-17T16:01:34.422-04:00Decorative Oil Bottles<span style="font-family:verdana;">*** WARNING ***<br />These are ONLY for decorative purposes and are not meant to be used in food. After further researching this, I found that there is a danger of botulism poisoning if used for food purposes. This is because when food is placed in an anaerobic environment, as when placed in oil, there is a danger of botulism forming its lethal toxins. So again, THESE ARE ONLY TO BE USED FOR DECORATIVE PURPOSES. You COULD use them in food, but ONLY within a couple weeks of preparing them, AND it is kept in the refrigerator. But oil congeals when kept cold and it looks horrible.<br />*** OK, I'm done with my disclaimer!<br /><br />OK guys, I realize this is kind of a 'girlie' project, oh well. This makes some nice gifts and the woman in your life, friends and family love handmade gifts.<br /><br />I've made these before, but the hardest part of doing it is finding nice bottles. Empty decorative bottles are incredibly expensive. If anyone knows a good source of decorative bottles that aren't too expensive, let me know.<br /><br />I found some olive oils in fancy bottles marked down drastically at Kroger's recently. I bought about a dozen of them, they were marked $2.00 and $2.50, so I got as many as I could at the time.<br /><br />First I had to remove the labels. Many will come off easily after being soaked in water. A few of them were very stubborn and I had to use mineral spirits. I just had to be careful not to get the spirits near the opening. I don't think anyone would like mineral spirits flavored olive oil!<br /><br />Then I got my garlic out, then cut a few things out of my herb garden; oregano and a little chives, including one flower top of the garlic chives.<br /><br />I gently smashed some garlic cloves with a butter knife<br /></span><a href="http://picasaweb.google.com/lh/photo/11jRAnG1q-j2kPmgv_mgQA?feat=embedwebsite"><span style="font-family:verdana;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S-m2TihNraI/AAAAAAAAYXw/d-xJaQ0hUM8/s400/IMG_1697.JPG" /></span></a><span style="font-family:verdana;"><br /><br />I smashed it to release some of the oils from the garlic. I placed several garlic cloves in the jars. In some bottles I also placed a sprig of oregano. Here is a before and after picture<br /></span><a href="http://picasaweb.google.com/lh/photo/1jrB3_lctSdi7n_sXlBeAQ?feat=embedwebsite"><span style="font-family:verdana;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S-m2fh4qKUI/AAAAAAAAYX8/ytUJm_QBGQ8/s400/IMG_1698.JPG" /></span></a><span style="font-family:verdana;"><br />Here's a hint, to remove garlic smell from your hands. Wet your fingers a little bit in water, then sprinkle salt liberally on the affected areas, and rub it in (don't do this with an open cut on your hands!) then rinse the salt off. POOF! Gone!</span><br /><span style="font-family:verdana;"><br />In others I placed a few lengths of chives, in one of them I placed a flower top from the chives<br /></span><a href="http://picasaweb.google.com/lh/photo/glLpbZIxnkYKmLw1N2qMVA?feat=embedwebsite"><span style="font-family:verdana;"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S-m2glHIllI/AAAAAAAAYYA/gMK4OrQOVcs/s400/IMG_1699.JPG" /></span></a><span style="font-family:verdana;"><br /><br />Basil works well this also. To make dipping oils, just be imaginative and use spices that would work well in a dipping oil; hot pepper flakes, or basil/oregano/chopped garlic, whatever you want to use. Here is a bottle with a little hot pepper flakes and chopped garlic<br /></span><a href="http://picasaweb.google.com/lh/photo/AdDt7ShbsuoUTer8ZGu-0Q?feat=embedwebsite"><span style="font-family:verdana;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S-nFtMwgUEI/AAAAAAAAYYk/o7UkM9H6byE/s400/IMG_1700.JPG" /></span></a><span style="font-family:verdana;"><br /><br />These make nice gifts and I was able to do this for about $2-$2.50 per bottle.</span>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com1tag:blogger.com,1999:blog-5585490156233291273.post-2952130999995038792010-05-11T16:03:00.003-04:002010-05-11T16:43:26.178-04:00Spinach, Blanching and Freezing<span style="font-size:130%;">My spinach is ready so I cut a small amount to show how to blanch and freeze it. It's a lot more efficient to do this in larger batches, but I cut just a small amount to show how you do this. It's very easy, and a simple text explanation would probably suffice, but I know that pictures and step-by-step directions are helpful.<br /><br />After cutting you want to wash the spinach well. Spinach has all kinds of nooks and crannies for dirt to hide. After washing your sink well, place the spinach in the sink and move it around in cold water.<br /><br /><br /></span><a href="http://picasaweb.google.com/lh/photo/3rgHDWKsagdNjKRL6HR9tw?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S-m16xCK7rI/AAAAAAAAYXM/8jNqQqds__8/s400/IMG_1682.JPG" /></span></a><span style="font-size:130%;"><br /><br />Start a pot of boiling water and after the water starts to boil, pour the spinach into the pot<br /></span><a href="http://picasaweb.google.com/lh/photo/BP0FgiVKi1eVj0AsU3nbLg?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S-m18_PrexI/AAAAAAAAYXQ/CW_kmRVr3RU/s400/IMG_1686.JPG" /></span></a><span style="font-size:130%;"><br /><br /></span><a href="http://picasaweb.google.com/lh/photo/_0Zg6hJg3bdnt7sgfvdTKA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S-m1_ammpEI/AAAAAAAAYXU/Pw32jYhgdCY/s400/IMG_1687.JPG" /></span></a><span style="font-size:130%;"><br /><br />It will shrink down to almost nothing. Boil it for one minute, then remove it from the pot and dump into cold water to stop the cooking process.<br /><br />Now you want to drain it, and drain it WELL. First I drained it in a colander<br /></span><a href="http://picasaweb.google.com/lh/photo/BYqmWS6ZffGHmZISFM1AHQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S-m2HXR4F1I/AAAAAAAAYXg/SSXEffIAGRs/s400/IMG_1691.JPG" /></span></a><span style="font-size:130%;"><br /><br />I even went as far as placing it on a CLEAN towel and squeezing more water out of it.<br /><br />Now all you have to do is place it in a freezer bag, or freezer container of some sort. I like to use my FoodSaver vacuum sealer<br /></span><a href="http://picasaweb.google.com/lh/photo/AfSzgrHhoJuccpQISL04Zg?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S-m2Ltj-XfI/AAAAAAAAYXk/Z9OkyHlo8Vo/s400/IMG_1692.JPG" /></span></a><span style="font-size:130%;"><br /><br /></span><a href="http://picasaweb.google.com/lh/photo/niSa4PqHMib3kSHaKWejpg?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S-m2PgVGHFI/AAAAAAAAYXo/hBqrNlIgzAI/s400/IMG_1693.JPG" /></span></a><span style="font-size:130%;"><br /><br />ALWAYS label your freezer bags/containers. The few times that I haven't, I have regretted it. Six months later you don't want to pull something out of the freezer and wonder "What the heck is this, and how old is it?"<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/t834z5BfRTYQ9J6EBdXUEg?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S-m2RToNYKI/AAAAAAAAYXs/rl2qngS8E0M/s400/IMG_1694.JPG" /></span></a><span style="font-size:130%;"><br /><br />So, as you can see, blanching is easy. The only thing that varies is the amount of time you hold it in the boiling water. Things like broccoli/cauliflower take about 3 minutes, but something thin like spinach only takes a minute.<br /><br />Blanching slows or stops the action of enzymes in the plants. While the vegetables are living, enzymes cause vegetables to grow. If vegetables are not blanched, the enzymes continue to be active during storage causing off-colors, off-flavors and toughening of the vegetable.<br /><br />I grew a lot more spinach this year than I usually do, just to try freezing as much as I could. Spinach doesn't grow well in hot weather and normally I get to eat it only for a few weeks. I hope to extend the spinach-eating this year! </span>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com1tag:blogger.com,1999:blog-5585490156233291273.post-42319646419658295442010-05-07T23:07:00.007-04:002010-05-08T01:53:17.692-04:00Spring 2010 Garden Update<a href="http://picasaweb.google.com/lh/photo/1AB-xwnGQxv4hg0d8iQ2SQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S-TWM8IcFmI/AAAAAAAAYWc/RaQw8ksT-v4/s400/IMG_1658_resize.JPG" /></a><br /><br /><span style="font-size:130%;">As you can see above, I cut my first salad this past Wednesday, May 5th. I use May 1st as a target date; last year it was about April 28th, the year before it was about May 5th. As I have stated before, I like to harvest my first salad at about the same time most people are thinking of breaking ground and buying seed. I'm fairly competitive, even with my gardening. I think they should come out with a full-contact gardening Olympic event.<br /><br />Here I am cutting my first spinach, lettuce and pulling a green onion for salad<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/SXz3mr3C9nQXvJLRaHKolg?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S-TWL7QJjvI/AAAAAAAAYWU/fNY75gnMZQE/s400/IMG_1655_resize.JPG" /></span></a><span style="font-size:130%;"><br /><br />The two rows of green in the pic are two different plantings of spinach. I grew a lot of it and hope to blanch/freeze some of it.<br /><br />You can't see it in the pic but in the back row is garlic, in between the two green rows are a couple rows of onions. I'm going to plant more onions from sets because I end up eating so many pulled early for green onions for salads.<br /><br />My taters are popping through the ground too. Yukon Gold was the variety I planted this year. I've had pretty good success with that variety, and can't wait for my first 'new taters.'<br /><br />Every year I try something new, and this year it is kale and collards. They popped through the surface just in the past couple of days. I just discovered collard greens this year, and really like them. I cook them with a piece of bacon added to the pot, then add vinegar to them when I am ready to eat them. That's how I learned to like spinach when I was a kid, the vinegar really made it good.<br /><br />I also have Bibb and a Black-Seeded Simpson lettuce that are ready to be cut. You have to plant lettuce and spinach early, they don't do well after things heat up outside. I usually plant these early veggies about mid-March here in central Ohio.<br /><br />Sugar Snap peas are an edible-pod pea variety and I planted two 10-foot rows of those, each row on other sides of a trellis. I trellis them with a couple of 2x2 posts with wire strung between the posts. What I don't eat fresh I blanch and freeze, then vacuum pack.<br /><br />I have grown herbs for a number of years now, but increased my planting this year. Usually they are limited to my small herb gardens, but planted a couple of 10 foot rows of basil, and a row each of cilantro and parsley right in my veggie garden. I think I might be able to sell some of them at a local farm market(?) Even if I can't sell them, fresh herbs are a great gift and I will give a lot away to friends and neighbors.<br /><br />Purple basil is something I discovered last year. It can be used as any other basil, but I infused vinegar with it and it looks beautiful. The vinegar turns a beautiful purple/pinkish color and has the basil taste also. So I am growing it again, but this year I am growing a row that is about 6 feet long.<br /><br />Most of my perennial herbs are doing well again this year; sage, oregano, lemon thyme and lime thyme, chives (and some garlic chives.) I planted tarragon last year, for making tarragon vinegar, and didn't realize until this spring that it is a perennial also. It came up with a fury and my tarragon plants are already a couple of feet tall!<br /><br />Tarragon:<br /></span><a href="http://picasaweb.google.com/lh/photo/NyIenkIpyij0nAMjJI1_YA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S-TlPyiJ2tI/AAAAAAAAYWs/bRNw21ryGc0/s400/IMG_1620.JPG" /></span></a><span style="font-size:130%;"><br /><br /><br />I planted a LOT of sweet basil this year. I like to use it fresh in cooking, but a good way to use it is to make pesto. I make large batches of it then put it in ice cube trays and freeze it. Then I put the cubes in freezer bags. I can already taste it spread on a piece of homemade Italian bread, or a dollop of it in a pasta dish.<br /><br />Here is one of my two little herb gardens as it looked the other day. I will plant a few more things in the spaces that are open. The 2 potted plants are my babies, my bay trees. You can't beat fresh bay leaves for cooking and you won't go back to store-bought, dried out bay leaves once you have tried the fresh ones.<br /></span><a href="http://picasaweb.google.com/lh/photo/UM21pioo3dfqW05MD-IqIQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S-TgOLTkEMI/AAAAAAAAYWo/cNT1SPWgu3E/s400/IMG_1630.JPG" /></span></a><span style="font-size:130%;"><br /><br /><br />The fall is when you are supposed to plant garlic, and I usually do plant it then. However, it just didn't work out this past fall, and I planted the garlic early this spring. If you plant in spring, the bulbs are much smaller compared to autumn-planted garlic. I had some HUGE garlic bulbs the past couple of years, and I am kicking myself for not planting it last fall. Oh well, there's always next year...<br /><br />Just for kicks and giggles, I planted a line of Mammoth Sunflowers in the back row of the garden. That should look pretty nice, and they produce quite a few seeds for eating, roasting, etc<br /><br />The temperature is supposed to go down to an overnight low in the high 30's this weekend, so I am going to wait to plant the maters and peppers. I can, however, plant broccoli and cabbage any time now, they tolerate cool temperatures very well.<br /><br />My grapes (Concord and Catawba) are growing well too, and showing small flowers/bunches already. I need to spray them with Mancozeb soon, this will help prevent what I think is called black rot. The grapes will form normally, then almost overnight a black spot appears on the end of the grape and the whole grape dies, and dies quickly. One day you notice a spot on the grapes and in a couple of days your grapes are gone. It broke my heart when that happened a couple years in a row until I discovered Mancozeb.<br /><br />I think I am losing my favorite tree, my sour cherry. Last year the leaves formed then a large number of the leaves just wilted, and I didn't get any cherries from the tree. This year it appears that the same thing is happening. I need to get a picture to the extension office or some other experts for their opinion of what is happening.<br /><br />So the garden is progressing. I'm eating out of the garden already, but still have things to plant as soon as I can, and when the weather permits. Things are getting pretty exciting for this gardener</span>!JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-63685629900054705902010-05-03T16:22:00.005-04:002010-05-08T01:33:21.867-04:00Jalapeno Poppers<a href="http://picasaweb.google.com/lh/photo/eHb7yMrc4iYyCLLZLwcPuA?feat=embedwebsite"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S999X-oYaFI/AAAAAAAAYVw/ZG9rSF2ye0Q/s288/IMG_1653.JPG" /></a><br /><br /><span style="font-size:130%;">I wanted to use my fish batter recipe in something new, and thought of making jalapeno poppers. When the garden starts producing later this summer, this should be good for some other varieties of peppers also.<br /><br /><em><strong>Batter</strong></em><br /><br />I will save some typing and point you </span><a href="http://junkerjunk.blogspot.com/2008/10/best-fish-batter-ever-period.html"><em><strong><span style="font-size:130%;">HERE</span></strong></em></a><span style="font-size:130%;"> for the batter recipe. Basically I am substituting stuffed jalapenos in place of the fish.<br /><br /><strong><em>Stuffing the jalapenos</em></strong><em></em><br /><br />I made this up as I went, just do it to taste. Use some imagination and add whatever you would like. I started by frying about 5 pieces of my homemade bacon (check it out </span><a href="http://junkerjunk.blogspot.com/2009/12/makin-bacon.html"><span style="font-size:130%;">HERE</span></a><span style="font-size:130%;">) You can use store-bought bacon, of course. Make it crisp then break it up into fairly small pieces.<br /><br />Next I added the crumbled bacon to about 8 ounces of whipped sour cream. Then I added a bit of salt, freshly-cracked black pepper, garlic, and onion powder<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/Q-HWKyqWrv8dsbsw84qg5w?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S99zdeUCS7I/AAAAAAAAYUw/kDGWIBxvrCc/s400/IMG_1634.JPG" /></span></a><span style="font-size:130%;"><br /><br />Next I picked out 12 of the largest jalapenos I could find. First, let me strongly advise you to use rubber gloves when working with hot peppers. I used to work in an emergency room and every summer at least one person would come in with terrible pain, because they were working with hot peppers but no gloves on.<br /><br />I slit them lengthwise on one side so that I could make a pocket for the filling<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/95AVcjD63fQ8ls-asG45JQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S99zeg0hi0I/AAAAAAAAYU4/W1URQ8j57mY/s400/IMG_1638.JPG" /></span></a><span style="font-size:130%;"><br /><br />Then I used a very small spoon to scoop out the seeds, being careful not to break or crack the jalapeno since I needed a pocket to place the filling.<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/5qgNpfMPKQTxvzQZ_d40jg?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S99zfQBNCaI/AAAAAAAAYU8/xu3qbEtnDPY/s400/IMG_1639.JPG" /></span></a><span style="font-size:130%;"><br /><br />Then using a spoon (you could use a pastry stuffer) I filled the pepper with the filling<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/oVzp1S11U5IoLcLbT_hJ8A?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S99zf4sDDlI/AAAAAAAAYVA/ieLzq1DCIAc/s400/IMG_1640.JPG" /></span></a><span style="font-size:130%;"><br /><br />Following the fish batter directions, the first step in coating the fish is to roll the fish in the dry ingredients on the cookie sheet. Jalapenos are not sticky like fish so I had to improvise. I didn't want to dip them in water or milk because it would have been too much liquid. So I wet my fingers a little bit and rubbed the outside of the pepper, to break up the surface tension on the slick peppers. Then I could roll it in the dry ingredients and it stuck fairly well<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/5LPNNzue-V_6svTsEn-JdA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S99zgyoi_nI/AAAAAAAAYVE/0kK8rwzfc7k/s400/IMG_1641.JPG" /></span></a><span style="font-size:130%;"><br /><br />Then I rolled it in the batter<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/Vm2DKFPAenVYre5BpVgTBQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S99zhTtM3II/AAAAAAAAYVI/hBlo7y-aANE/s400/IMG_1642.JPG" /></span></a><span style="font-size:130%;"><br /><br />Then rolled in the dry ingredients one more time<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/bmUEQ8nT4NAzNaUjjGKNPw?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S99ziAo5r2I/AAAAAAAAYVM/nWCNAhD3olc/s400/IMG_1643.JPG" /></span></a><span style="font-size:130%;"><br /><br />I brought the peanut oil (you can use other types) up to 375 degrees and placed the peppers in the oil. After a few minutes they turned golden brown. I pulled them out and drained them on newspaper. Brown-paper grocery bags work well also.<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/sMGCm0VOlENRf8zBrmqRZA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S99zinDXtKI/AAAAAAAAYVQ/bvRJqKWGE-M/s400/IMG_1650.JPG" /></span></a><span style="font-size:130%;"><br /><br />These turned out really good. I made a mental note to make these the next time I have a group of people over, or there is a church event or something like that. I also want to try smoking the filled peppers first, then adding the batter and deep-frying. After all "If it's already good, it will probably be better when smoked."</span>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-41950512340993636722010-04-20T20:56:00.005-04:002010-05-08T01:34:49.134-04:00Smoked Tomato Soup<span style="font-size:130%;">My brother-in-law Jim was the executive chef in a restaurant in California for many years, </span><a href="http://www.slocum-house.com/"><span style="font-size:130%;">Slocum House</span></a><span style="font-size:130%;">, and one of his specialties was Smoked Tomato Soup. I never had the pleasure of tasting it at the restaurant, but my interest was piqued when he told me about it. This isn't his recipe, I wanted to see how I could do on my own. I didn't write down things as I went (duhhh...) but this is pretty close to how I did it.<br /><br />4-5 pounds fresh beefsteak tomatoes(or any large variety for that matter)<br />Olive oil<br />1 cup finely chopped onions<br />Salt and pepper<br />Pinch of cayenne<br />2 tablespoons minced garlic<br />1/2 gallon chicken stock<br />1/4 cup finely chopped parsley<br />1 cup heavy cream<br />Fresh basil sprigs<br /><br />First I washed the tomatoes then sliced in half. Then I removed most of the seeds by squeezing gently and scraping seeds off<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/JPCF9QhMmEvuBYHLn2KmbQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S9SdrtdAZWI/AAAAAAAAYTU/AEi5G-5zMhE/s400/IMG_1476.JPG" /></span></a><span style="font-size:130%;"><br /><br />This is an easy way of seeding tomatoes<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/Ek32NKzJ09AgD17rHl7X8A?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S9SduRAzcjI/AAAAAAAAYTY/PRjK_TY6-H8/s400/IMG_1477.JPG" /></span></a><span style="font-size:130%;"><br /><br />Next I put the tomatoes in a bowl and poured a tablespoon or two of olive oil over the tomatoes and mixed them well. I fired up the smoker and kept it on a low temperature but a good amount of smoke. Most recipes that I saw online called for smoking for about 30 minutes. I'm a guy, so I think that if 30 minutes of smoking is good, then 2-3 hours must be even better. I was NOT disappointed.<br /><br />I'm sure if you like smoking foods, I am sure that this is a lovely sight to you also:<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/jRp8hKIH_ncq9PBEPM51JA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S7-iI-N7PeI/AAAAAAAAYQk/In9z0HIXWqU/s400/IMG_1444.JPG" /></span></a><span style="font-size:130%;"><br /><br />After smoking it's back to the kitchen with the 'maters'.<br />In a pot I added the garlic, smoked tomatoes, some salt and pepper to taste, and the onions. I added 2 quarts of chicken broth, brought it to a boil, then reduced the heat to a simmer and cook for 1 hour or so. Using a blender (a hand-held blender would have been perfect in this situation) I pureed the soup, leaving it slightly chunky. Then I stirred in the parsley, then the heavy cream. If needed you can re-season with salt and pepper. Right before serving you can add a sprig of fresh basil to the bowl if you would like.<br /><br />This turned out so good; thick, smokey, rich. You can bet that I will be making this again soon.</span>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com1tag:blogger.com,1999:blog-5585490156233291273.post-76557736030316507782010-04-10T20:24:00.004-04:002010-05-08T01:35:20.228-04:00April Garden Work<span style="font-size:130%;">Things are starting to come alive here in central Ohio finally! The big snow melted a few weeks ago, the days started warming and I got to work.<br /><br />With a grass rake I scratched in the mud and roughed up the surface, and planted a little spinach and lettuce. This normally works just fine, but I was disappointed in how little came up this time. I don't think that I covered it enough this time. Oh well, it was a start anyway. Here's the 'baby spinach' as it looks today:<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/86hmnd3j8LPbKuP28a5VcA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S8EYtgc2LGI/AAAAAAAAYR8/JaxX8gBLdQw/s400/2010-04-03%20Spinach.JPG" /></span></a><span style="font-size:130%;"><br /><br />And the rhubarb is shooting up:<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/1zFKljoQA1wh18eTNDuNbQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S8EYs_HoDbI/AAAAAAAAYR4/bsiwLzHmL2k/s400/2010-04-03%20Rhubarb2.JPG" /></span></a><span style="font-size:130%;"><br /><br />And the asparagus:<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/Ba1Rs3Z-IqAElDt_-xWxwQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S8EYr9qIlvI/AAAAAAAAYR0/uo-okuxNWls/s400/2010-04-03%20Asparagus.JPG" /></span></a><span style="font-size:130%;"><br /><br /></span><a href="http://picasaweb.google.com/lh/photo/TXTIxP4P6FkgGFUZrgbzkg?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S7-ilwrGLUI/AAAAAAAAYRE/Rfdm90XxQ2I/s400/IMG_1437.JPG" /></span></a><span style="font-size:130%;"><br /><br />After a couple weeks of warmer temps and sunshine, things started to dry out some and I fired up Ol' Bessie:<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/f9Op3ssLRQF2T15zVm_-UQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S7-im_X37fI/AAAAAAAAYRI/8VKw7SNL0cw/s400/IMG_1440.JPG" /></span></a><span style="font-size:130%;"><br /><br />I got the whole garden tilled, this is unusual in early April. Unfortunately it rained right after this and I wasn't able to do much more. If we get another couple of dry days I can start some more planting. I want to plant more greens this year; more spinach, will try kale and also collards.<br />I want to plant a lot more spinach and try freezing it. I figure that if you can buy it frozen, then you can freeze it yourself. It appears from what I have read that it is just a quick blanch-and-freeze process.<br /><br />So I am chomping at the bit, waiting for things to dry out a bit more.</span>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-62514204711262510912010-04-09T17:14:00.005-04:002010-05-08T01:36:32.070-04:00Smoked Beef Tenderloin<span style="font-size:130%;">This is another idea sparked by a meat sale at a local grocery. I found some whole beef tenderloins marked down 40%. I wanted to buy all 7 of them, but that would have been about $300.00, so I settled for one. I've been using my new smoker a lot lately and figured 'why not smoke it?'.<br /><br />It was about 5.5 lbs, so I cut it in half (there are only 2 of us here now.) The seasoning that I placed on the outside of it was only freshly-cracked pepper and salt. Then into a low-heat, heavy smoke for a few hours.<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/OToQ7aJin6ebTKQW1J88hA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S7-iHv4_kQI/AAAAAAAAYQY/kNEfo7ZZK-s/s400/IMG_1435.JPG" /></span></a><span style="font-size:130%;"><br /><br /></span><a href="http://picasaweb.google.com/lh/photo/jRp8hKIH_ncq9PBEPM51JA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S7-iI-N7PeI/AAAAAAAAYQk/In9z0HIXWqU/s400/IMG_1444.JPG" /></span></a><span style="font-size:130%;"><br /><br />Just for kicks and giggles I smoked some jalapeno peppers while I had the smoker going. I smoked those for a lot longer time, then finished drying those in the oven on a very low setting. Then I ran them through my food processor for smoked jalapeno powder.<br /><br />After the tenderloin smoked for about 3 hours, I placed it on a very hot grill and charred it for about 5 minutes or so on each side<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/Pyx6hERWzqghDtFPFjidew?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S7-iGT4TIkI/AAAAAAAAYQQ/Ww3nIFOcZ1Y/s400/IMG_1422.JPG" /></span></a><span style="font-size:130%;"><br /><br />It came out a perfect medium-rare. It looked so good it seemed like a crime to eat it!<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/8EFV-vmLl8uE72dTC80SPw?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S7-iGynB5mI/AAAAAAAAYQU/YI0aE_JcQuI/s400/IMG_1423.JPG" /></span></a><span style="font-size:130%;"><br /><br />I risked imprisonment and ate it anyway. Oh my goodness gracious, it was one of the best pieces of meat I had ever eaten! It was so tender I could have cut it with a dull butter knife. The outside was charred perfectly and gave it a fantastic flavor.<br /><br />I had some left over, so after it cooled in the fridge overnight I ran it through my meat slicer. I have plans to flash fry it quickly with some portabellas that I just bought, unless I come up with a better idea.<br /><br />I am going to keep my eyes peeled for another whole beef tenderloin!</span>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0tag:blogger.com,1999:blog-5585490156233291273.post-88805421444095921102010-03-01T21:49:00.006-05:002010-07-11T21:32:59.027-04:00Deli-Style Roast Beef<span style="font-size:130%;">I've been a little too busy for my own good lately, and haven't written anything new in about a month. But I have been making some good things in the kitchen, and with my smoker, and need to tell you about a few new things I have done lately.<br /><br />I thought that making deli-style roast beef involved rocket-science knowledge, based on the prices that you see in the stores. This was SO easy, SO good and SO much cheaper than at the deli. I think the secret to this is cutting the meat across the grain and slicing it thin. My meat slicer helps with the thin slices, but if you have a good knife and can keep a steady hand, I think you can get good roast beef slices too.<br /><br />So far I have found that eye-of-round is probably the best cut of beef to use, with bottom-round roast a close second. Eye of round is a straight-grained, very lean cut of beef and can be found fairly cheap. Bottom round is similar with not as straight of grain and a bit more fat, but just be choosy when picking one out at the store and get one with as little fat as possible.<br /><br />I didn't take any pictures when I used eye of round, this is two pieces of bottom round<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/C9k8BePtl35wYTmcf6MCNQ?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S7lEpYur08I/AAAAAAAAYNo/lBG9dJ01_Yw/s400/IMG_1429.JPG" /></span></a><span style="font-size:130%;"><br /><br />I first seasoned it with freshly-cracked pepper and a bit of salt. Next I baked it at 500 degrees for the first 25 minutes or so. Then I turned the oven down to 350 degrees and baked it until my meat thermometer showed an internal temperature of 130 degrees, the temperature taken in the thickest part of the meat. 130 degrees will give you medium rare meat.<br /><br />After it reaches the desired temperature, remove it from the oven and tent it with some foil and let it rest for 30 minutes. Now slice it across the grain and very thin.<br /><br />I've been giving one-pound freezer bags of this away to friends and they have LOVED it. I have too! Add a little horseradish and/or spicy mustard on a good bread and you will love it too.<br /><br /></span><a href="http://picasaweb.google.com/lh/photo/AakVc9eEaaD3rn4xzE8RsA?feat=embedwebsite"><span style="font-size:130%;"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S4yBmJ0V6UI/AAAAAAAAYHM/iPtSzDt8SlA/s400/IMG_1365%20b.jpg" /></span></a>JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com1tag:blogger.com,1999:blog-5585490156233291273.post-73684212012182844402010-02-08T15:10:00.004-05:002010-02-08T15:26:15.395-05:00New smoker!My girlfriend really takes care of me! For my birthday Sue bought me a new smoker. I had thought of building one (still might build a cold smoker) and I was disillusioned at a lot of the prices I saw on some of the smokers I saw online. <br /><br />This one is a very nice compromise between size and cost. It was $189.00, at Sears of all places. I hadn't been looking at Sears before I stumbled across this one. It has 4 shelves, shelves large enough to handle a half of a pork belly, or at least a medium sized turkey. It is large enough to handle 95% of my smoking needs so I am REALLY happy about it.<br /><br />"Some assembly required" means that I spent 2 hours assembling it. However, it was so much fun it didn't bother me at all (I was watching the Super Bowl while I was doing it anyway!)<br /><br />Here is what it looks like <br /><br /><a href="http://picasaweb.google.com/lh/photo/nQYj0zVbg7TrugNy3htxFg?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S3BmSyTVQlI/AAAAAAAAWfw/tiifvq2U0M4/s400/IMG_1310_resize.JPG" /></a><br /><br />And with the door open<br /><br /><a href="http://picasaweb.google.com/lh/photo/czg1l6VisQtVrDxvrtrmRw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S3BmhKFYITI/AAAAAAAAWf8/wz8moxTkd-o/s400/IMG_1311_resize.JPG" /></a><br /><br />So look out! I will be smoking a lot of things now. My pork loins have been curing in the refrigerator for about 5 days now, so I will smoke those first, tomorrow. Then my pork butt will be finished curing in a few days and I will be doing a much longer smoking with that one.<br /><br />The only thing I can foresee doing with this smoker is building a block stand for it, to make it more easily accessible. I might add a gasket to the door to make it tigher also, but I don't know yet.<br /><br />Can you tell I am excited?!?!? Well, I am. Sue knows how to take care of me; nothing says love like a new smoker...JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com4tag:blogger.com,1999:blog-5585490156233291273.post-76927782353919479492010-01-27T16:14:00.005-05:002010-01-28T17:24:56.413-05:00Smoked Whole Chicken With An Oriental TwistMany of my ideas recently have been from finding a bargain on some cut of meat, then thinking of ways to prepare it. Such was the case when I found two whole young chickens marked down 50% at the grocery recently. I wanted to brine them, then smoke them, then decided to jazz up the brine with a few extra goodies. <br /><br />Here is the brine that I concocted, I totally winged this and made it up on the fly:<br /><br /><a href="http://picasaweb.google.com/lh/photo/5hLNbfS69wI7SggvGLx9Pw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S2H-TA1D75I/AAAAAAAAVvw/rFzWpGlSNs8/s400/IMG_1280.JPG" /></a><br /><br />1 gallon of water<br />1 cup canning salt<br />1 cup soy sauce<br />1 Tablespoon powdered ginger<br />1 Tablespoon powdered lemon peel<br />2 cloves garlic, crushed<br />1 Tablespoon onion powder<br /><br />I mixed all of this together well in a plastic tub and placed the whole chickens into all of this.<br /><br /><a href="http://picasaweb.google.com/lh/photo/RVq_ffjLrcyBx9rVf-VZ0g?feat=embedwebsite"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S2H-SYa4EuI/AAAAAAAAVvs/t-XE8cYaydc/s400/IMG_1277.JPG" /></a><br /><br />To keep the chicken submerged in the brine I placed a plate on top of the chickens, then put the lid on<br /><br /><a href="http://picasaweb.google.com/lh/photo/LjjeSOv95OF_f00ANqQP3Q?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S2H-R1EIr0I/AAAAAAAAVvo/ON7rzNh8o8E/s400/IMG_1282.JPG" /></a><br /><br />The tub went into the refrigerator for almost 24 hours. After that I drained the chicken well and patted it dry. Next I put it on my smoker, I had to use both racks to keep the chicken spaced well apart to get a good smoke on all of it.<br /><br /><a href="http://picasaweb.google.com/lh/photo/XILMrv2auDL78DcaS7xzcg?feat=embedwebsite"><img src="http://lh3.ggpht.com/_zeI6e9-jFvA/S2H9fRGA9tI/AAAAAAAAVvI/EFLWemUBzaE/s400/IMG_1289.JPG" /></a><br /><br />This is what they looked like after 4 hours of smoking<br /><br /><a href="http://picasaweb.google.com/lh/photo/AavfZsVIFr8MLjNKRAaFMg?feat=embedwebsite"><img src="http://lh5.ggpht.com/_zeI6e9-jFvA/S2H9gHYTFoI/AAAAAAAAVvM/7wkkfM3EYIo/s400/IMG_1290.JPG" /></a><br /><br />Next I wrapped them in heavy-duty aluminum foil with a little water, and placed them in a 350 degree oven to bring them up to a safe temperature of 160 degrees.<br /><br />Here is one of them when it was all done.<br /><br /><a href="http://picasaweb.google.com/lh/photo/J_Ir0Kqgvdb_TmHuje-MTg?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S2IKP5MsIKI/AAAAAAAAVwQ/x7MaRGZ8Qx4/s400/IMG_1293.JPG" /></a><br /><br />This may have been the best chicken I have ever tasted. However, the spices weren't as pronounced as much as I had wanted. The next time I do this (probably soon!) I will increase the amount of soy sauce, ginger and lemon. This was really good though!JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com2tag:blogger.com,1999:blog-5585490156233291273.post-78926436745837990002010-01-26T19:22:00.005-05:002010-02-13T17:48:15.476-05:00Smoked Beef RibsThis is one of those things that turned out so good I wanted to serve it up to the whole neighborhood just to show it off! I saw some beef ribs at the store and thought that my babyback/sparerib recipe would be just the ticket for them. Luckily they turned out just the way my pork ribs do; juicy, tender, full of flavor.<br /><br /><strong><em>The secret to great ribs</em></strong><br /><br />You probably know people that boil their pork ribs for tenderness. Yes, they are tender, but they might as well be unflavored pudding since all of the flavor is cooked out of them. About 7 or 8 years ago I got the idea of pressure cooking them, thinking that I can get the same tenderness without losing the flavor, and not having to slow smoke them all day. Then I follow that up with a few hours of smoking. It works great! And as you will see, it works great for beef ribs too.<br /><br />First, into my pressure canner at 15 lbs for 20 minutes<br /><br /><a href="http://picasaweb.google.com/lh/photo/yFoZFfBttjhGN0tVB0vBrw?feat=embedwebsite"><img src="http://lh6.ggpht.com/_zeI6e9-jFvA/S1-Kyoe8BMI/AAAAAAAAVl4/ZmPoKLwhQm0/s400/IMG_1264.JPG" /></a><br /><br />As soon as the pressure is down to zero and it is safe to remove them, they go on the smoker for 4 hours<br /><br /><a href="http://picasaweb.google.com/lh/photo/nrEOxottg5tdABY7ptd7mQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S1-KzsUmY0I/AAAAAAAAVmA/YF12ZeeaD2k/s400/IMG_1266.JPG" /></a><br /><br /><br />Here they are after being smoked<br /><br /><a href="http://picasaweb.google.com/lh/photo/y9pP5KoDOTU2qmumV-b1yQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_zeI6e9-jFvA/S1-K0bx_s5I/AAAAAAAAVmE/Lnex9uHveEs/s400/IMG_1269.JPG" /></a><br /><br />Now for a good sauce. I usually just 'wing-it' when I make bbq sauce and it always comes out the same (very well, if I may say so myself) but this time I actually wrote down the ingredients and measurements. <br /><br /><em><strong>Marty's Kansas City Style Rib Sauce</strong></em><br /><br />3 cups catsup<br />1/2 cup brown sugar<br />1/3 cup balsamic vinegar<br />1/4 cup prepared mustard, any mustard that you like, I used a plain yellow mustard this time<br />2 Tablespoons molasses<br />1 teaspoon liquid smoke<br />1 teaspoon garlic powder<br />1 teaspoon onion powder<br /><br />Heat all this up in a pan on low to medium heat for about 15 minutes or so, to blend the flavors well. This is my quick sauce, when I have more time and ambition I sautee finely chopped onions and add some other things like lemon juice. The next time I make a really good sauce I will post that.<br /><br />The pressure cooking makes these so juicy and tender, and the smoker gives them the best rib flavor you ever had.JunkerJunkhttp://www.blogger.com/profile/03022978446792143889noreply@blogger.com0