Remmember the Ronco Food Dehydrator with the the stackable trays, looks like a brown beehive with a heating element in it. Paid like $30 bucks fer it years ago. I just slice the peppers in half sometimes I save the seeds (my Bhuts), sometimes I leave them in, dry them for two days and then rast them in the oven at 170 degrees for an hour or two and it give them the nice dark carmelized look, throw'em in an old coffee grinder (I use strictly fer pepper powder). That's It.

I use a recipe from the Iowa State Fair's Blue Ribbon Cookbook: Ingredients: 2Lb Boneless Beef Chuck, cut into 1" cubes. 1 medium (About 1.5 Lbs) Beef soup bone. In Iowa, these are from the leg shank. 1 Carrot, pared & quartered 1 Celery Stalk with green leaves attached cut in half or thirds depending on the size. 1 Medium onion Quartered 1 Bay Leaf 1 Teaspoon salt 1/8 teaspoon freshly ground black pepper About 8 cups water 2 Cups home made beef stock or 14.5oz store bought beef stock. 12 ounces egg noodles. NOTE! Store bought noodles just don't work well with this recipe! I make my own using 1 egg, 2 cups flour, pinch of salt & 1/8 teaspoon white pepper. (see Below) If needed for thickening: 2 Tablespoons Flour 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/2 cup water Method: In a large,heavy bottomed stock pot or ceramic lined cast iron pot, add the first 8 ingredients: beef cubes, salt, pepper, bay leaf, soup bone, celery, carrot, water to cover (about 8 cups). Cover the pot and heat over high heat until it reaches a boil, then reduce the heat to low and simmer until the beef cubes are fork-tender about 1 hour 15 minutes. Remove from the heat and using a slotted spoon, remove the beef cubes and place in a bowl. Remove the soup bone and trim any lean meat, cut into bite-sized pieces, and add to the beef cubes. Discard the bone. I usually remove the marrow and add to the stock or give the whole bone to a worthy dog. Cover the bowl of meat and refrigerate. Strain the remaining stock with a sieve into a bowl or Large measuring cup discarding the vegetables and bay leaf. Measure the liquid and make a note of how much you have. Pour the liquid into a large mixing bowl and refrigerate. When cold, use a tablespoon or large spoon to skim the congealed fat off the top of the broth and discard the fat. Cover the remaining broth and refrigerate. All of the previous steps can be done ahead of time, even the day before. 30 Minutes before serving: In a large pot, add the reserved broth, and enough other stock to total 10 Cups of liquid. stir to blend. Cover and bring to a boil over high heat. Add the Noodles to the boiling stock/broth. boil uncovered until slightly soft (about 8 minutes) add the beef cubes, boiling briefly until heated through. If the broth looks thick enough, like a thin gravy, you are done. If it is too thin, make the thickening out of the ingredients listed above. By adding them to a seal-able jar, cover and shake vigorously until smooth and all clumps are gone. Add this thickening sauce to the pot and simmer briskly until the broth thickens. (About 2 minutes) Serve immediately. In Iowa, they are served over mashed potatoes, but are delicious by themselves. Egg Noodles: On a large surface, put the 2 cups of flour in a mound, making a well in the center. Break the egg into the well, and using a fork, stir the egg only until well mixed. add the salt and white pepper to the egg. Continue stirring more and more of the flour into the egg until a dough ball begins to form. Knead until smooth, and roll out thin, dusting the board with flour to keep from sticking until the dough is about 1/8". Cut the dough into 4" strips, placing one on top of the other adding a light dusting of flour between each layer. Once all the strips are stacked, turn so you can cut the 4" side into the desired thickness. (I like about 1/4 to 3/8" thick noodles.) The finished noodles will be 4" x 1/8" x 1/4". Place the noodles on a large cookie sheet and dust well with flour to keep them separated until they are dried out, about 2-3 hours. Shake the majority of the flour off before adding the noodles to the broth.

Moonie-I think the milk is suppose to tone down the strong liver flavor.I know it is recommended to soak wild game in milk for that reason.I never soak mine but I use only calf liver.For a long time there was a big deal about eating liver.It wasn't recommended because the liver is the organ that filters all the toxins,so supposedly not good for you.That is one reason I always used calf liver plus the taste is milder.I guess I figured a calf's liver had less time to absorb any toxins???LOL Here is a link that might be useful: Calf Liver

Oh, sorry Lars for the confusion. I started an on-line shopping file back in mid March. NYTimes, Eater, Food&Wine, etc, all posted link-lists. Even Chowhound, eGullet, forums posting favorites. I decided to only post on-line ordering I was familiar with. Like Elmer, we could not get any delivery by mid March. I had one egg and half a stick of butter. 2 pounds of flour. Did not panic with a somewhat full freezer. Not having many choices did feel a bit sad but felt fortunate we had so much more than most. I did post back then we could keep healthy through next Thanksgiving. That was true but not what we found out to be mentally sane, 😂. NY became the global hot spot and 10 miles away from us was a USA hot spot. Organized our freezer awaiting a FreshDirect order of over 600, but only less than 200 arrived. Bummer. Then a fancy NYC wholesaler opened up to home delivery. Banked it, then they got backed up. Who has freezer room for 12 8pound pork butts. Or 20 pounds of ginger, 😂. (they have fixed that now somewhat). I can order one pound of blue cheese, many varieties, instead of a 12 pound wheel. There is a y-tube guy that visits stores like Aldi and Joes, WholeFoods, Costco, etc. He is in Chicago. Keto, but that covers meats. Annoyingly enthusiastic but good viral shopping by weekly store shopping. (Bobby, FlavCity). Kim, handle 'Wads' is adorable shopping Costco and Ikea. She did a hilarious video shopping all through Ikea last week. That is how I know my Aldi is not what it should be. My Costco was a mess but found out it was the flagship store and finally remodeled 4-5 years ago. (it was a mess). TJ's was a disaster but they doubled their square footage in a re-model a couple years ago. The moral story of this covid insanity, ?. We have more than ever in stock. Crisper drawer is beyond stuffed. Nothing goes bad. I check and sift through it daily. Eating better than ever and much cheaper than ever. Breakfast, lunch snack, is YOYO. Only dinner is talked about and planned. Even that often covers two days. Not at all leftovers. Makes a different meal day two. Or easy freezer meals forward.