MyOwn Posted October 5, 2019 Share Posted October 5, 2019 2 minutes ago, dtel said: I am with you on that Yes, yes we are, we love our animals, proper heat and seasoning and there is nothing better. laughing seriously 3 Quote Link to comment Share on other sites More sharing options...
billybob Posted October 5, 2019 Share Posted October 5, 2019 I like Brewer's yeast and sea help on my popcorn...no salt needed...my vegan...ish years. 1 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted October 5, 2019 Share Posted October 5, 2019 i’m too lazy to be vegan ... i wish i wasn’t; but, i’m too into convenience and that isn’t a convenient lifestyle. 2 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted October 5, 2019 Moderators Share Posted October 5, 2019 Since we're talking about food and convenience, the wife just got back from the local store. She went to get 2 hot ham and cheese po-boys. She came back with some fried shrimp and catfish, plus the sandwiches great price on the fried stuff. The catfish was the same price. 5 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted October 5, 2019 Moderators Share Posted October 5, 2019 This place has really good sandwiches, this is one ham and cheese sandwich 12" long and 2 1/4 pounds, $8, we each ate half. 4 Quote Link to comment Share on other sites More sharing options...
billybob Posted October 5, 2019 Share Posted October 5, 2019 36 minutes ago, dtel said: This place has really good sandwiches, this is one ham and cheese sandwich 12" long and 2 1/4 pounds, $8, we each ate half. My kind of sandwich and...etc 4 Quote Link to comment Share on other sites More sharing options...
MookieStl Posted October 5, 2019 Share Posted October 5, 2019 1 hour ago, dtel said: The back to work does not sound exciting but you do have a cool job. yeah, i kinda do 1 1 Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted October 5, 2019 Share Posted October 5, 2019 4 hours ago, BigStewMan said: can i still go to the coffee shop when i’m dead? Yes, but it will require a good bit of standing on your head. 2 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted October 5, 2019 Author Share Posted October 5, 2019 Sinatra's system.....love the big screen! 6 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted October 5, 2019 Author Share Posted October 5, 2019 4 3 Quote Link to comment Share on other sites More sharing options...
WillyBob Posted October 5, 2019 Share Posted October 5, 2019 cleaning up after the wild party dump the ashtray and take the used coffee cup to the sink. The neighbors did get a concert. We started with JeffBeck Live. I enjoyed it. Stuff the neighbors 4 Quote Link to comment Share on other sites More sharing options...
Ceptorman Posted October 5, 2019 Share Posted October 5, 2019 13 hours ago, MyOwn said: Me too, cold anything with tomato sauce 😋 Cold pizza is the bomb I agree.....sometimes I'll order a pizza after dinner just so I can have cold pizza for breakfast. 2 3 Quote Link to comment Share on other sites More sharing options...
WillyBob Posted October 5, 2019 Share Posted October 5, 2019 ya can eat it w/o worry of burning yourself on molten lactate of cow 1 Quote Link to comment Share on other sites More sharing options...
WillyBob Posted October 5, 2019 Share Posted October 5, 2019 14 hours ago, billybob said: chicken neck spaghetti sauce we got wings ... because they were cheap. Necks had to be free Dad always ate the neck and back. Years later, I found out about the "oysters" 2 1 Quote Link to comment Share on other sites More sharing options...
billybob Posted October 5, 2019 Share Posted October 5, 2019 1 hour ago, WillyBob said: we got wings ... because they were cheap. Necks had to be free Dad always ate the neck and back. Years later, I found out about the "oysters" Thinking Oysters? Oh must be talking about the ones on either side of the back bone, nice. The chicken neck spaghetti sauce was derived from cooking the necks until the meat left the bones with little help. He described it to me as a delicacy, peasant dish that was not well known. Slow cooking of the sauce essential. Sister came close to cooking his recipes. I have tried over time. Another is his Muscatouli Italian sausage... Going to eat breakfast now.😊 4 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted October 5, 2019 Moderators Share Posted October 5, 2019 One year when we grew alot of tomatoes I decided to make sauce. I never did it from whole peeled tomatoes only so I thought just cook it down ? Well what I did not know was if you cook it long enough until most of the juce/water is removed to about the consistency of a good sauce it gets really strong. It was good but very strong in flavor, a little more and i would have made tomato paste. It was good but almost concentrated. . 3 1 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted October 5, 2019 Share Posted October 5, 2019 5 minutes ago, dtel said: One year when we grew alot of tomatoes I decided to make sauce. I never did it from whole peeled tomatoes only so I thought just cook it down ? Well what I did not know was if you cook it long enough until most of the juce/water is removed to about the consistency of a good sauce it gets really strong. It was good but very strong in flavor, a little more and i would have made tomato paste. It was good but almost concentrated. . Here's a trick my wife the canning guru uses when working with whole tomatoes.....Wash and core the tomatoes, place in freezer bags and freeze thoroughly. When ready to use, thaw the bags in the sink, and the tomatoes will give up a lot of liquid, and be easy to peel. 2 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted October 5, 2019 Moderators Share Posted October 5, 2019 Don't know if was right or not but I put them in boiling water for about 10 seconds then on a tray to cool, the peelings just slid off after that. I cooked about 25 and did what you said with the rest in freezer bags to use later. There was to much liquid with the fresh ones, freezing first could have helped. That was part of why I cooked the sauce so long which made it strong. I never canned any, just froe gallon bags and added to sauce at different times. Even now when making sauce I start with a gallon of sauce and a gallon of whole tomatoes, I like the pieces and thickness of the whole tomatoes. I need to remember that 2 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted October 5, 2019 Share Posted October 5, 2019 You did just fine. 2 Quote Link to comment Share on other sites More sharing options...
WillyBob Posted October 5, 2019 Share Posted October 5, 2019 steaming works to removes skins Roasting them like green chiles would work, if you are gentle. Our weather allows us to dry them. And, as dtel noted, they are "strong"/concentrated. 1 Quote Link to comment Share on other sites More sharing options...
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