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Originally Posted by FieldGrade
Originally Posted by FatCity67
Originally Posted by FieldGrade
Brats with some ranch beans and tomato slices.
[Linked Image]

Lookin good pard’ any special seasoning in them homemade brats.

Pretty much the usual stuff.
http://www.lets-make-sausage.com/homemade-bratwurst.html
This was the first time I've used milk,eggs, or a "binder" though. Let me tell ya.....that is some sticky stuff to mix by hand.
BTW......powdered milk is in the baby food section. I wondered around Walmart looking for that chit for dam near an hour before I found someone to ask for directions. Thought I was gonna have to go to the food bank to find some.


Ginger, interesting ingredient. Last time I searched for powdered milk was over 20 years ago. Thought it would be by the evapmilk.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
GB1

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Pot roast, made in my hotel room. I’m liking the souse vide machine.

[Linked Image]

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Thats cool!

Pot roast in your hotel room!


I am MAGA.
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Thats cool!

Pot roast in your hotel room!


I am MAGA.
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Told the the cook I wanted something fast and easy for dinner.

Got a dirty look. grin


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Originally Posted by rosco1
Pot roast, made in my hotel room. I’m liking the souse vide machine.

[Linked Image]


It looks kinda dry, but maybe its good. LOL

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Wow, not everyone can make that claim.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Originally Posted by LaVitaEBella
Originally Posted by rosco1
Pot roast, made in my hotel room. I’m liking the souse vide machine.

[Linked Image]


It looks kinda dry, but maybe its good. LOL


I seared the hell out of it with a torch...limited equipment. moisture was perfect, probably hard to dry one out with a souse vide..

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Originally Posted by FatCity67
Ginger, interesting ingredient. Last time I searched for powdered milk was over 20 years ago. Thought it would be by the evapmilk.


Yea...ginger is in a lot of the sausage recipes I've been researching. Mostly the European (English/German) stuff.

Mace too.....I had to order it online...I'd never heard of it...turns out it's part of the Nutmeg plant.
The funny thing is though.....most of the recipe's that call for Mace also call for Nutmeg... ???

Boudin next week.....all of the resident coon-asses will be in awe I'm sure....

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Campfire 'Bwana
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Originally Posted by FieldGrade


Boudin next week.....all of the resident coon-asses will be in awe I'm sure....


That sure got a laugh outa me!

They'll probably tell tell you it can't be boudin unless it's made down on the bayou. grin

Geno


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by FieldGrade
Originally Posted by FatCity67
Ginger, interesting ingredient. Last time I searched for powdered milk was over 20 years ago. Thought it would be by the evapmilk.

Yea...ginger is in a lot of the sausage recipes I've been researching. Mostly the European (English/German) stuff.
Mace too.....I had to order it online...I'd never heard of it...turns out it's part of the Nutmeg plant.
The funny thing is though.....most of the recipe's that call for Mace also call for Nutmeg... ???
Boudin next week.....all of the resident coon-asses will be in awe I'm sure....


Mace?

Your gastronomic quotient is increasing in orders of magnitude.

Pretty soon your gonna make the leap to that style of chorizo you so fondly reminisce.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Campfire 'Bwana
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This morning's breakfast.

Eggs # 2 & 3 from the chicks we got in March..................finally! Dang it seems like I've fed them things an awful lot of dollars.

Egg# 1 I found cleaning out under their coop, which sits on some treated skids with clearance under the floor. They've been getting under there since they were small and use it alot at this time of year as it's cool under there. No more, I fixed that with a couple of boards but left a gap for air circulation. After finding the egg I set it on one of the fence boards (down low) and took a tub of dirty litter over to the compost pile. Came back and the little f'rs were eating it, just some shell left which I pulled away from the rooster and a hen. Don't want them in the habit of eating eggs.

Wife found # 2 yesterday while I was up in the mountains camping, I found another this morning. And a soft shell, probably the first egg from one of the other girls. 8 hens so I hope to get about a half dozen a day average.

[Linked Image]

With some cheap Dutch canned ham and homemade pumpernickel bread (fried in the ham grease!) and one of them eggs was a twin!

[Linked Image]

They were yummy, the girls did good. Now to get them the electric "pasture" fence so the can roam a bit.

Geno


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Campfire 'Bwana
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Originally Posted by FatCity67
Originally Posted by FieldGrade
Originally Posted by FatCity67
Ginger, interesting ingredient. Last time I searched for powdered milk was over 20 years ago. Thought it would be by the evapmilk.

Yea...ginger is in a lot of the sausage recipes I've been researching. Mostly the European (English/German) stuff.
Mace too.....I had to order it online...I'd never heard of it...turns out it's part of the Nutmeg plant.
The funny thing is though.....most of the recipe's that call for Mace also call for Nutmeg... ???
Boudin next week.....all of the resident coon-asses will be in awe I'm sure....


Mace?

Your gastronomic quotient is increasing in orders of magnitude.

Pretty soon your gonna make the leap to that style of chorizo you so fondly reminisce.



That reminds me, I need to find a good carniceria or a recipe for chorizo like I used to get in a suburb of San Diego. I came loose like country style breakfast sausage.

I did find a decent taco truck for lunch in K Falls today. First thing I do is look at the menu, is it all gringo stuff or do they have cabeza and lengua. I got a taco of each today and they were yummy.

One "disappeared" (the cabeza) before I took a pic:

[Linked Image]

If they build that wall, just don't send all the taco folks back..........please! laugh

Geno


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Haha , geno, you don't save $$$ raising hens, but boy the eggs are good!! Good lookin grub there....


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
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Originally Posted by FatCity67


Mace?

Your gastronomic quotient is increasing in orders of magnitude.

Pretty soon your gonna make the leap to that style of chorizo you so fondly reminisce.



I'm sure I'll never duplicate that Basque mystery meat I used to get in No. NV but if I could even come close I'd be happy.




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Campfire 'Bwana
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Originally Posted by FieldGrade
Originally Posted by FatCity67


Mace?

Your gastronomic quotient is increasing in orders of magnitude.

Pretty soon your gonna make the leap to that style of chorizo you so fondly reminisce.



I'm sure I'll never duplicate that Basque mystery meat I used to get in No. NV but if I could even come close I'd be happy.






Oh, the Joy of partaking in other cultures' cuisine!

Geno

PS "Does it taste good ?"-----------"Why Yes"-----------------"Best not ask what it was then laugh


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by Judman
Haha , geno, you don't save $$$ raising hens, but boy the eggs are good!! Good lookin grub there....



After the 8 juniper fence posts, roll of 36" tall 1/2" hardware cloth, roll of 48" tall 1" poultry mesh, the coop I bought already built from the local Mennonites, nails. fence staples, my time etc, these eggs are................................................












about as cost effective as out of state turkey (or javelina, deer, etc) hunting ! crazy

Geno

PS, I forgot about the cost of the dang chicks in the first place, and the fiver I gave the Mennonite kid for the rooster!

Last edited by Valsdad; 08/07/18. Reason: PS

The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Big smile here. Laughing with ya. I think.


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More leftover Brisket and steamed cabbage for lunch.


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IIRC Geno, 5 months is typical for hens to be mature enough to lay eggs.

Add heaters for the hens and to keep water from freezing and lights for diurnal cycle, all at cold temps, and eggs get spendy!


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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