Kugel question and I still never see the Cooking Forum when I post
mtnrdredux_gw
last year
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Garlic losing flavor when cooked? I posted this in alliums too
Comments (6)Thanks to all! I thought the red or pink was the Italian Late (soft-neck) but my memory isn't as good as it used to be. It's been 9 or so months since I planted them! LOL I heated up some leftover peas and added some the fresh red garlic, let it sit for about 10 m that was great. Mark on the allium forum suggested that they might not be completely cured. He said the inner clove needs to have dry skin, mine wasn't dry, just the outside cloves. I think he is right. Sunnibell, I will try the other, which is probably Italian Late later this week and give a report back. "Sweethang" said that if I eat anymore garlic today, I will be sleeping on the couch! LOL...See More'I'm so excited' as posted to the Dahlia Forum
Comments (3)Hi G>G> and All! This heat has been relentless on our (my) plants. What makes matters worse for me is everthing I have is in raised bedding and with the lack of rain in May I don't think the root systems went deep enough. I don't know how they survive as every Sunnyday, which we've had ample in July and so far into Aug they go limp. I have a 55 Gal plastic drum plus I have ten 5 gal pails in the back of our shed that get runoff, but when it doesn't rain, it sure doesn't help. Their empty now. I've never felt that tap water works because of the lack of nutrients and I usually water to much anyway and before I know it the leaves are beginning to turn yellow. And I know I've picked between me and my wife a couple of thousand of Japenese Beetles. I heard there was some sort of (worldwide)virus going around in Canna plants. I don't have the virus but the broad leaves sure have taken a beating. It's nothing to brush off 10 to 15 Japs from one leaf. And now that the beautiful blossoms are showing their going after them too. I also can't believe how they've imbedded themselves in my Dahlias, as many as 12 at a time, and their tough to pick out. I started to disbud but found they'll come back to the same blossoms 'til the petals are gone. It looks like hell but I also I think it's been helping to keep them off of other blossoms. They must lay down a feramone. (is that spelled right?) I've avoided the use of Sevin etc. and hope the infestation will end soon. Jim...See MoreWhat did I do wrong? (x post in Home Decor Forum)
Comments (13)This could be just a matter of not scoring the tape before pulling it, no? When you tape and then paint over the tape, you have created a seal there between the trim and the walls. You can't really just pull the tape without breaking that seal first or you may pull mass amounts of wall paint off in sheets. You can break that seal with a sharp putty knife or razor knife. This paint is not cured...in a month of so it will be stuck a lot better than it is now. I'm not saying there isn't an adhesion issue...there may very well be one, but I am saying that it could also be just a matter of not scoring the tape before pulling it....See MoreProbably a Cooking Forum question
Comments (5)For the best info on marinades I suggest the Petersen's article linked below. You may discover you don't want to use a marinade at all depending on the cut of meat you are using. Especially if you are smoking it. Marinades and smoking don't always work well together so consider injection as an alternative, especially if it is one of the drier cuts. And a rosemary-based sauce added at serving time would work better IMO. As for smoking, I agree with above - it all depends on what type of smoker you are talking about. True wood smoking is a very different animal from some electric smoker; cool wood from hot, direct or indirect? Dave Here is a link that might be useful: Petersen's - 8 Best Venison Marinades...See Moremtnrdredux_gw
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