How do you eat smoked tinned oysters?
Bumblebeez SC Zone 7
13 years ago
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iris_gal
13 years agopkramer60
13 years agoRelated Discussions
How long do YOU eat "old" canned food?
Comments (28)"Unfort smelling green bean juice again. So I guess I am losing liquid aain in the raw pack green beans. DANG. The instruction booklet is poor for the American.... So I have underlined stuff in it. It says jigging 1 to 4 times per minute, NO WAY. if do so guage goes down past the 10 lb mark on the dial...... DUH>>>" Yet another example of why it is often said here to never use your canner manual for directions for canning. Use it for cooking instructions only. Rather use the current existing directions found at NCHFP. You are losing liquid from the jars not only because you are using raw pack but primarily because you are adjusting the heat while the processing is in progress. That should be avoided at all costs. Trying to get a weight to jiggle just right by playing around with the heat source will always cause liquid to siphon out of the jars. It is far better to allow higher pressure and more frequent jiggling than it is to adjust the heat setting once processing has begun. With a bit of experimenting we can each determine where our heat should be set for uniform processing so no further adjusting is needed. Dave...See MoreHow do you eat your peppers?
Comments (10)Depends on the pepper. Jalapenos get stuffed or cut into rings and thrown on practically anything. If by some freak chance they don't get gobbled up immediately they get turned into bread and butter pickled jalapenos. I dry a lot of my peppers. Lots of dried sili labuyos, chili de arbols, cayennes right now. Put em through a coffee grinder for flakes. I'll just use kitchen shears to chop up a whole dry cayenne to add to spaghetti sauce or add a few to a stew. Scissor chop a few into some ground beef, with garlic, basil and black pepper and make burgers. Looking to make a sili labuyo vinegar, but I think I need to learn a little more about it first. Habs and stuff usually get baked into a pizza or chopped up in a big sandwich. I have to use the superhots with caution. The only chinense I'm growing now is chocolate scotch bonnets and those are brutally hot in my opinion. It's a fantastic flavor. I think it would make a really good hot sauce. Get creative too. Some of the thicker walled habs, can be dried in a food dehydrator. Possibly ground up, and used year round. Or dried in a smoker. If you have too much ground pepper, make some hot sauce. Make a pepper mash. I'm learning about that and hope to make something similar to that Silafunghi stuff cause it's highly addictive, overpriced, and is almost never in stock....See MoreCrawfish boil! Do you go? Do you eat?
Comments (24)I'll check my mail, Glenda. Thanks for the info. That's in Vestavia City Center if I remember correctly. Nice owner. I talked with him just before he opened. We'll check it out next time we're in Vestavia. Brenda, Andy can also get live crawfish at Sexton's in Cahaba Heights. (It's just a bit behind the Summit.) I usually call on Tuesday and place an order so they'll hold them for us when they're delivered. They're really not that difficult or time consuming to cleanse for cooking. It's a matter of purging them in a salt water bath several times before cooking them. It takes us about 2 hours to prep for 40 lbs....See MoreOMG, I didn't know eating smoked salmon was risky
Comments (8)No reson to be concerned. Just pay attention to certain products being recalled. Really not that many in the big picture though some recalls are a bit surprising. The media will grab onto one or two if it makes a good story or has affected so many that it should be reported so we can get it out of our homes and fridge. I get FDA recall e-mails. Very east to get on that list. Unless Ikea specifically mentions a food product has been found to be tainted, no reason to toss it. Like mentioned, read your labels and know where your food comes from. Keep cold foods cold. Wash your produce. Just water is fine. Microbial problems are most often surface issues. Microbial load, microbial bloom, microbial soup...common terms in my family and DH's family of scientists. Salad bags, bean sprouts and big producers that keep their produce at low temps, the 'danger zone' for too long where bacteria can reproduce quickly...like the wash water, or produce sitting too long on transfer docks in the heat of summer.... We had three young co-workers out last month from eating at Chipotle. Pretty tragic that the culprit is unknown. Probably something from their freezers that is thawed and not cooked. Freezing does not kill the bad bacteria, only heat. I cringe when i hear the granny saying, or the uninformed doctor, 'let kids eat dirt'. We breath and eat dirt all day. A healthy gut can easily process all thrown at us. No problem. No such thing as a three day flu bug...that is food poisoning most often. A few suffering days or just one. And that is a healthy person. Our parents and grandparents did not eat so far from the home like we do now. Here is the link. And the Dole recall is the most recent listing. FDA recall list...See Moresushipup1
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