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Food!

All about food!
Making food.
Eating food.
Where food comes from.
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Latest Activity: 5 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

A fried alga that tastes like bacon

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Jul 20. 6 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16. 6 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jun 27. 17 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

Comment Wall

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I leave the whiskers to use for floss.

Comment by Idaho Spud on May 13, 2014 at 6:36am

Good one Carl.  Anyone want to try rat's patooty ice cream.  No?

 

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