Happy Thanksgiving, Canada!
rhizo_1 (North AL) zone 7
6 years ago
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6 years agodexx215
6 years agoRelated Discussions
Happy Thanksgiving!
Comments (9)Kathe, This is a fabulous table. The colors are totally fall. I tried to read about Mr. Pheasant, but when I clicked on the link, it was just your banner(totally cool BTW) and nothing that told me about his story. : ( He is a great CP and I have his twin and the partner, (clearance last yr. at HL.) Mine are on my mantel. I hope you have a Happy Thanksgiving. Maybe you can Skye in with his family in Canada?? Great job. TFS, Candy...See MoreHappy Thanksgiving Canada !!
Comments (16)"----There is a big difference between dry roasting something and "boiling".----" Agree. Absolutely. You can never fry bacon in boiling water. Roasting, baking, boiling, steaming, frying --- all give you very different end results on the exterior of food. But once the heat goes inside food, the food is not smart enough to know where the heat comes from and what generated the heat. Inside the meat, at 212 F, meat is cooked exactly the same way, no matter how you cook it. dcarch...See MoreHappy Thanksgiving Everyone!
Comments (22)Ho ho ho. Happy Thanksgiving! So far I had coffee and cheerios. I've been cleaning up the yard and found a potato growing in my window box. I had planted sweet potato vines in there. Lots more yard cleanup to go this weekend. I will head to Mom's around 3:30 for dinner. It's just Mom, my brother and my son and me. Mom is 91 and does the whole thing herself, but I do the dishes. My brother has two new baby cockatoos which he brought to PA on the plane with him. Both girls, very sweet. I'll post pictures later. Pam...See MoreThanksgiving dinner for 14.
Comments (10)Salt meat is beef that has been preserved in a brine (Salt) bath. The beef is put into the brine raw, and it will keep that way for quite some time. Some salt beef I have seen here on the 'mainland' is not only salted, but spiced too, that is not the traditional Newfoundland way. Here is the recipe from "Fat-back and Molasses" a cookbook from Newfoundland that was first printed in 1974: Jiggs Dinner: The following recipe is designed either for a large family or for a public occasion: Take a large piece of salt meat and soak in cold water over night. Next, place fresh water in the pot and boil salt meat on the stove with a small amount of salt pork (also known as fat-back), for 45 minutes or longer. While that is boiling, prepare your vegetables. Cut your turnip in small pieces, peel carrots, potatoes and prepare cabbage. Add vegetables to the boiling pot, beginning with the turnips, then carrots, cabbage and lastly the potatoes, allowing 15 minutes between each vegetable. Cool until the potatoes are done. If cooking for your own family, a cup of peas (dried, split peas) placed in a cloth and tied with a string may be hung in the pot to cook with your salt meat dinner before the vegetables are placed in. They should be soaked in cold water first though....See Morerhizo_1 (North AL) zone 7
6 years agolast modified: 6 years agoFun2BHere
6 years agoJanie
6 years agodexx215
6 years agoUser
6 years agojemdandy
6 years agorhizo_1 (North AL) zone 7
6 years agoJasdip
6 years agojaney_alabama
6 years ago
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