Is using an half an onion on your grill grates a good idea?
Kerry P.
7 months ago
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Comments (34)bejay, since you have limited growing space, I'll tell you a trick my father taught me about growing cukes. He took 3 or 4 tall garden poles (not the thin bamboo sticks, actual 1 1/2" wooden poles) and built a sort of teepee with them, and nailed a few thin slats crosswise...you don't need many, because you want a few open spaces without leaf cover. Then he planted his pole beans around the outside of the teepee, and his cuke plants on the inside. The beans would hang down inside the teepee, making them pretty easy to pick (and they tended to grow long and straight instead of curling up) and the cukes benefited from being shielded from the worst of the summer heat, so he was able to grow juicy cukes all summer and into the fall instead of having the summer heat wizzle them up. 2 veggie crops in the space of one! I've only been canning for a few years, and started out with the easiest items, fruit jams and bread and butter pickles. They are still my most popular items amongst my friends and clients. Now I've gotten into marmalades, and that is a big hit with people who like marmalade. My husband and I like my pickle relish so much that I haven't bought a jar in a couple of years, and this past year I discovered the joys of pickled garlic. I still haven't come up with a batch of dill pickles that is as crispy as I like. I made a batch of full sours that turned out horribly salty, but after soaking in water for a couple of days, they're very tasty and crisp, but the ones I canned turned too soft. :( Next season I'm going to try half sours for my fridge and try a different recipe for the canned ones. Also, this year I have decided to invest in a pressure canner, as I would love to can tomatoes (I use a LOT of canned tomatoes in the winter), my soups (I'm a soup freak!),and the local corn when it's in season...I'd also like to can some green beans for my stepmother who doesn't can anymore, but who misses the green beans she used to put up. I am also resolving to can more peaches this year, as it's only January and I'm already sick to death of apples, pears, bananas and oranges...the only fruit in the market that's even worth bothering with. (As always, there are beautiful plums, mangoes, and nectarines, probably from South America, that are hideously expensive, and tasteless if you succumb to temptation) I didn't can any of the local peaches this past year, because it was so blasted hot when they came in that I couldn't face canning. But now I'm missing having them....See MoreHow do you clean your Wolf cast iron grates?
Comments (32)We have the wolf 36" open burner range top with charbroiler. I had a Wolf repairman out for an oven problem--he said that the best way to clean the black enamel burner pan is (as djlankpl said) to use Easy-Off non-fume oven cleaner. For regular cleaning I usually use a non-abrasive scrubber with soapy water and finish with a microfiber cloth. I have also developed a tolerance for a less-than-perfect look. I rarely clean the grates as they sort of self-clean with enough heat....See MoreWhere do you store your onions? (And tomatoes, etc.)
Comments (9)I'll second what Pesky wrote -- don't store your onions and potatoes near one another since the gasses they give off as they ripen happen to make the other one ripen faster. Have you ever tried the green plastic vegetable-storage bags? They're usually around $4-5 for a box and each bag can be used over and over (up to 20 times according to the box, but who knows). I was skeptical but now I'm constantly giving them away to friends who visit our house. They are fabulous. You store the fruit or veg inside and the plastic absorbs or neutralizes the gasses, so the items stay much fresher much longer. I'll buy a big bunch of bananas and put half in the bag and leave half out, so they ripen at different rates. Fabulous. Broccoli, green peppers, berries that normally ripen so fast you can hardly get to them, they all ripen much more slowly in the bags. I've never tried the Ziploc brand, only the kind that are sold in a flat box at Walmart or Menards....See MoreGrilled pork tenderloin - what is your favorite seasoning?
Comments (16)Now I'm in the mood for pork! For a quick dinner I like Char-Siu sauce - it's a molasses based chinese bbq sauce (I don't have any right now so I can't check the ingredients or the spelling but I've approximated it before with soy, molasses, ginger and garlic). Great with cole slaw. If I have more time I like this recipe from Betty Crocker - very flavorful! Caribbean Pork Roast 1 pork boneless double center loin roast, 2 to 2 1/2 pounds 1 cup orange juice 1/2 cup lime juice 1 1/2 teaspoons ground cumin 1 1/2 teaspoons red pepper sauce 3/4 teaspoon ground allspice 1 medium green bell pepper, cut into eighths 1 medium onion, cut into fourths 4 garlic cloves, crushed Salt and pepper to taste 1 1/2 teaspoons sugar 1/2 teaspoon salt 1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally. 2. Heat oven to 325ºF. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. 3. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness). 4. Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork....See MoreKerry P.
7 months agoKerry P.
6 months agolast modified: 6 months ago
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