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With brining turkeys, you can run into the problem of getting a turkey that is already injected with salt and stock. Most in the stores are. Getting one that it natural and not injected works best
Not that bird, pasture raised at a local farm. All natural. Clearly it was *I* who introduced the excess salt.
 
Any egg will spin on its side, only a hard boiled one will spin on its end. In the case of the raw egg Weebles wobble and they DO fall down.

mine hard boiled silky just fell over rolling :lau We met with older Son and his wife early lunch but on Olympia at the mall :rant1 1/2 hours away now post mistress buddy bringing me 2 ee cockerels 2 of them
 
I know, some have seen on other threads..our latest Great..a Great Granddaughter
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Yep... the max heat is hugely important. If you let the water get to a boil, that is too hot and the meat gets tough.

Old meat needs to simmer.
Yep thermometer will tell you ....
Yesterday was a good day. I picked a nice mess of my conch peas from our garden, shelled them, and cooked them for supper. I had a roast, and potatoes with them. They were so good. The kids even asked for a second helping of them.
conch peas? Oh I have to look em up. OH my those sound good..... I love blackeyed peas and was wondering if they were similar... Almost impossible to get here fresh. Too short a growing season for the grocery stores. best you can do is buy fresh frozen.

But I never heard of Conch peas... Amazon has em... they are called lady cream peas as well
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zoomed in they look almost like little Cow Peas Or Black eyed.... Is this the same.

deb
 

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