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All about food.
Latest Activity: Jun 7
Oh, my nerves! I haven't had pork/baby back ribs in years, and I LOVE them! The smokier the better. The price just keeps going up and up and up....
I sometimes watch barbeque contests on the Food Network, and drool.
I cook pork ribs about once a week, and baby back ribs whenever I feel like I can afford them. They are so good.
Spud, that's the way my dog looks at food. Garfield is the product of a Muncie, Indiana cartoonist.
I actually ate out last night (last minute invitation by a friend). Had pork ribs, something I never fix.
I remember my mother canning fruit. I didn't like the taste of hardly any of it after it was canned, but canned stock sounds good.
I both can and freeze. And, I also remember my grandmother canning and storing food for the winter. In fact, being raised by her for the 1st 8 years of my life is what got me interested in cooking.
Today is stock making day. Roasted the pork bones (20 lbs) yesterday, and should get them in the canner around noon or 1:00 p.m. today. Will can it tomorrow, and then start on the chicken stock.
Joan (and Pat), I, too, remember my grandmother canning. I never liked canned green beans, however! We lived with her for 3 years and ate them most every night! Consequently, I don't can--I freeze. In fact, I froze a batch of brocolli yesterday. Freezer is packed.
Randy, I remember, as a kid at my grandmother's home, picking fruits and vegetables and then canning them over a wood burning stove. She had grandad take the doors off the front and back of this tiny little house.
She stood over that stove with sweat running down her hair, onto her clothes and she had big blotches from her under-arms and from her back. We kids had our jobs to do and I don't remember sweating as she did, however, I am sure we did.
She was an outstanding cook and required that we kiddos do our share of the work. After all, the men were all off during WW II and the women were all off working at Kaiser Rolling Mill. She and grandad had full responsibility for our care and she needed our help. We never doubted that she need our help. I am very grateful to her for all the wisdom she shared with us, not by preaching or teaching, but by having us at her elbow.
Thanks Randall. Roasting the pork neck bones as I type. It's a two and a half day process for each batch. And, a major pain in the lower alimentary canal. But, come this winter, when I'm making soups, stews, and chillis, it will be worth it to have something homemade, versus watered down crap off the shelf.
Chris, Cary and I love Sambal. Had a garden vegetable stir fry last night with Sambal and it was delicious. Just enough heat and flavor to accent my sauce.
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