For lunch im having Bean and cheese tacos. Im going to open the can of refried beans and put them in a tupperware container and heat them in the microwave, then im gunna open the can of nacho cheese, then ima cook the tortillas on the stove.
For lunch im having Bean and cheese tacos. Im going to open the can of refried beans and put them in a tupperware container and heat them in the microwave, then im gunna open the can of nacho cheese, then ima cook the tortillas on the stove.
!!!!PUDDING!!!!
Jello instant chocolate pudding....the perfect food and elixer of the gods!
If you didn't bring jerky what did I just eat?
Grilled catfish and baked potato :P
2 dozen chocolate chip cookies, 2 dozen death by chocolate cookies, and 6 loafs yeast bread all in the wonderfuly electric oven, while I sit in the Air Conditioned house. I intend to use all those wonderful inventions as long as I can before TSHTF. I get to enjoy the comforts of the modern world, while my husband and children enjoy thier treats. lol
Grilled up some steaks, onions, corn, potatoes, roasted some tomatoes and peppers, ciabatta bread, deep fried some onion rings, had some ice cold Sam Adams. Bought some ice cream sandwiches for dessert. Mmm. Doesn't get a whole lot better than that.
"A free citizenry should never abide a government that seeks control over it's people rather than service to them"
And just when should I expect the samples to be arriving? Guests can not see images in the messages. Please register in the forum.Originally Posted by farmerjane
Well would you take a look at that, Crash has a chocolate duck for Pete's sake!
My goal in life is to be the kind of person my dog thinks I'am.
Who's Pete?
Oh, yeah. Cheese!!!! Home made cheese. Some folks call it Farmer Cheese. The recipe is really simple.
1 gallon whole milk (don't throw the container away!)
1 pinch salt
1 large lemon
I halved the recipe. Don't use Ultra Pasturized Milk. It won't curdle. If the container isn't marked, Ultra pasturized milk will have an expiration date of 30-90 days out rather than the couple of weeks for pasturized milk.
1. Pour the milk in a pot and stir in a pinch of salt. Bring to almost a boil over medium heat and stir occasionally so the milk doesn't scorch. I heated the milk to 180F by thermometer. There are a lot of little bubbles that will form around the edges. Turn off the heat and add the lemon juice. I didn't take any pics up to this point because I figured everyone knew what milk, lemon juice and salt looked like. If you don't just google it.
2. After about 5-10 minutes the milk will begin to curdle.
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3. Line a large colander with cheese cloth. Pour your curdled milk into the cheese cloth. What you don't see in this picture (sorry) is the colander is sitting in a bowl to capture the liquid (whey).
4. You can squeeze the liquid out of the solids (curds) but remember, you just took this off the stove at 180F so it's gonna be warm. Once you've removed all the liquid you are left with the curds or cheese.
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Here is a picture of the whey and curds.
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and a little closer pic of the curds. They have the consistency of small curd cottage cheese.
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At this point, the curds are rather bland with a slight hint of dairy. You can add any flavorings you choose to boost the flavor. I've left it mild to spread on crackers. The whey is a bit like skim milk. Just pour it back in the milk container and put both the curds and the whey in the fridge.
All prettied up.
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Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Whey to go, Rick!
(Snicker, snicker....I crack myself up!)
Writer of wrongs.
Honey, just cuz I talk slow doesn't mean I'm stupid. (Jake- Sweet Home Alabama)
"Stop Global Whining"
pretty cool, sure would be nice to get a hold of raw farm milk like i used to drink would be a real good cheese
Good post - deserving of the WSF Little Miss Muffet Award......I'll keep the spider away for ya.
Oh, one point I forgot to mention. Don't try this with Ultra Pasturized Milk. It won't curdle. It may not be marked as Ultra Pasturized but even if it isn't it will have a date of 30-90 days out rather than a couple of weeks for pasturized milk. I've updated the original post.
Crash - You da man. If anyone can keep the spiders away it be you.
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Though my garden hasn't produced anything in months, produce keeps finding its way to me. So I have been doing some canning.
A couple weeks ago, I was at the farmers market. As it was closing, I stopped to buy a watermelon. The farmers gave me not just one, but two watermelons. I was thrilled!Until I opened them up.
The yellow-fleshed one wasn't very sweet, but edible. The red one, well, it was more faintly-pink, and full of seeds. It was so unripe, the rind was 3" thick. I tossed the meat into the compost, and peeled the rind for a batch of bread and butter pickles.
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I had some last night, with pork tenderloin, and they are delicious. The familiar flavor of a bread and butter pickle, but with a firmer texture.
Then, we were gifted a small peach harvest. The were all very small, but so ripe, they were on the verge of rot. I made a quick batch of just 3 half pints of peach jam with them (no pics). As is custom, I gave our benefactor one.
He must have liked it, because he followed that gift with about 4lbs of apples and 6lbs of pears. The apples were small and green. The pears, hard and very unripe. I was short on time, as I was making the pickles the same weekend, so I put them together to make some pear-apple butter.
It took about 24 hours in the crockpot, only because I had to keep leaving, so I had to turn it down.
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It's flavored with allspice, cloves, vanilla, cinnamon, cardamom, ginger, and star anise. Sweetened with a little brown sugar, but not much.
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My garden got nematodes again this year. All veggies dead.
On the bright side, one of my beek buddies cooked lunch yesterday (well, his wife did) and we had buffalo and rice, with gravy of course, and cabbage soup. DELISH!
Security is mostly a superstition. It does not exist in nature, nor do the children of men as a whole experience it. Avoiding danger is no safer in the long run than outright exposure. Life is either a daring adventure, or nothing. Helen Keller
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My first foray into the art of fermenting. Red Sauerkraut. No clue whether it will work or not, I'll let you know!
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Recession; A period when you go without something your Grandparents never heard of.
Good luck. My first foray into the art of fermenting involved consuming, not creating.
Winnie, my mom in law makes saurkraut most years, if you have questions let me know and I can try to ask her for advice. The dish she ends up making is called 'Bigos' in Polish
Thanks, Jq. It seems to be letting out the juice as it should, I used sea salt and added a few juniper berries to add a bit of flavour. I'm not sure how 'Sauer' I want it, could you ask if I can stop the fermentation process early if I find the flavour good? I was going to can it any way so I don't think there should be a problem with spoiling.
Aha! I've had Bigos! It's nice!
Recession; A period when you go without something your Grandparents never heard of.
Once you put it in the fridge it'll stop... pretty much. It will slow it down quite a bit.
If you want to stop it completely, you have to pasteurize it. But that kills all the beneficial bacteria too.
Ah, that's what I was thinking GS. In the fridge it is, then. It's only just got going(I think!)
Recession; A period when you go without something your Grandparents never heard of.
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