Homemade V.S. Store Bought

Pics
Date sort Score sort
cavemanrich said:
Diannastarr, That is called living on the edge....:gig:gig:gig

BTW on the subject of eating potatoes with skins. I like the New Potatoes, and Yucon gold, as well as Red potatoes with skins on. Regular potatoes with gray skin I usually peel. When I go to Wendy's for baked potato, I eat skin and all. :plbb... Sometimes I do encounter some of that Idaho soil.:celebrate
My favorite way to prepare the New, Gold Or Red potatoes is as follows.
Wash totally with scrubber cloth.
Cut in halves.
Prepare a dry seasoning mixture to dip open faces of potatoes.
Garlic powder, Italian seasoning, Paprika, Pepper, Onion powder, Cumin, Kansas City Steak Seasoning, Parsley, Dash of salt. I vary my seasonings to what I have at the time.
Heat up my cast griddle on my grill and add Olive oil. Canola oil is good too. I just avoid vegetable oil (soybean oil) because it once formed a plastic looking thingie. :gig Medium heat not to burn my food too quickly.
Place potatoes face down with the seasonings on the faces onto well oiled griddle. The moisture of the cut potato sticks the seasonings to it.
Keep checking until done. 15 to 20 minutes depending on grill temperature.
Click to expand...
THAT SOUNDS GREAT..!!!!
 
cavemanrich said:
I remember reading some time back, that Vegetable oil and margarine has a molecular structure one atom off from Vinyl Siding. Not sure if it is true, or was a joke since I'm not a chemist. My experience with it was such. One day I scrubbed a cast iron skillet heavy duty. It was clean to raw iron. It needed to be seasoned to be used properly. Usually the best way to do it is with a quantity of BACON. Only thing I had on hand was some vegetable oil. I put a good coating of it on the skillet and placed into my outdoor grill to season the cast iron. After I returned to check up on skillet, the oil turned to a pliable film that I peeled and scrubbed off. I don't use that stuff any more.
Click to expand...
:goodpost: THAT SOUNDS RIGHT ..!! :highfive: :thumbsup
 
Last edited:
I am searching for a T-shirt with this logo. Only thing I can find is a small patch. Shirt I did find is from UK and the wording is different.
210.jpg
 
Homemade Bacon.
Steps:
Raise 1 or 2 Heritage Pigs for 6 months and/or 250#. This is the actual pig(s) that I am using. Old Spot crossed w/Berkshire. Fed only grains, greens and acorns
. IMG_20170428_143845.jpg ​
Place a modest slab of pork belly in a cooking pan with high sides. This can be messy..
. 20171119_123602.jpg
Making a cure mixture.. In a large mixing bowl, combine 1/3 cup of granulated salt with 1/3 cup of light brown sugar and a pinch of black peppercorn. Mix with your fingers to break the lumps down and
blend them together evenly.
20171119_123238.jpg
Coat the entire slab on all edges and sides. Rub the mixture deep into the belly.
20171119_123717.jpg
Place the pork belly slab inside of a jumbo zippy bag and store it in the refer for 5 or so days. Making sure to flip it over at least once a day.
20171119_124456.jpg ​
I will complete the process next weekend by indirectly smoking it for several hours. I will update this entry in a few days..
500x1000px-LL-0da539b1_ImpaitentlyWaitingTappingFootWatchingClock.gif
1180407-0b3d7dfa938efedd60d3c050216eeba7.jpg.gif
 

New posts New threads Active threads

Back
Top Bottom