1
The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 18, 2013, 01:15:29 AM »
Post removed. Political. Guys, we already went over this once - Mod
News: Welcome to the American Homebrewers Association Forum. Though you do not need to be a member to participate, we would love for you to join us!
Show Posts
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
2
All Things Food / Re: Hot tip
« on: May 18, 2013, 01:10:32 AM »Hold the salad please
but bring me a little sugar.
+yep
3
All Things Food / Re: Growing food - The Garden Thread
« on: May 18, 2013, 01:08:45 AM »
Next four days are forecast to be soggy. I broadcast 10 lbs of alfalfa seed on some
of the less productive zones in my pasture. I have the mindset that if I keep puttin
seed out there eventually it may take hold and I will get a good stand of alfalfa.
What I planted last year is seeming to be pretty happy. That little experiment was a
success....
of the less productive zones in my pasture. I have the mindset that if I keep puttin
seed out there eventually it may take hold and I will get a good stand of alfalfa.
What I planted last year is seeming to be pretty happy. That little experiment was a
success....
4
All Things Food / Re: Growing food - The Garden Thread
« on: May 10, 2013, 11:57:01 PM »
Simple but so dang good!
Baked Chicken Thigh
Mashed taters w/ brown mushroom gravy
My garden asparagus drizzled with cheese sauce.
That was a fantastic lunch IMO
Baked Chicken Thigh
Mashed taters w/ brown mushroom gravy
My garden asparagus drizzled with cheese sauce.
That was a fantastic lunch IMO
5
All Things Food / Re: Growing food - The Garden Thread
« on: May 09, 2013, 10:42:01 AM »
We always cover with plastic sheets
6
All Things Food / Re: Growing food - The Garden Thread
« on: May 09, 2013, 06:43:08 AM »
Speargrass is starting to come on. This will be the 1st year of good harvest from the now 4 yr. old crowns.
I will be making cheese sauce soon!
I will be making cheese sauce soon!
7
All Things Food / Re: Growing food - The Garden Thread
« on: May 08, 2013, 09:51:29 PM »Squash Summer Tatuma (Calabacita) HEIRLOOM Seeds
Cucurbita pepo
50 days. This fabulous summer squash may not be well-known, but that is soon to change! With wonderful, creamy texture and buttery flavor, squash lovers will be happily pleased, and even squash skeptics may soon be won over. Also called tatume or calabacita, the Latin word referring to any small cucurbit, this squash is a favorite in Mexico and southern Texas.
Fruits are best when picked at about 3" long. Vigorous vines to 12 feet thrive in heat, and are more drought toleratant than most squash; practically immune to squash borer insect.
This packet plants 5-6 mounds.
Days to Emerge:
5-10 days
Seed Depth:
1/2"-1”
Seed Spacing:
2-3 seeds
per mound
Mound Spacing:
3’-4'
Thinning:
When several leaves
thin to 2 plants
per mound
When to sow outside: RECOMMENDED. 2 to 4 weeks after average last frost and when soil temperatures have risen above 60° F.
When to start inside: Not recommended except in very short season climates, 2 to 4 weeks before average last frost. Sow in individual pulp pots that can be planted directly in the ground.
8
All Things Food / Re: Ethnic and Regional Cooking
« on: May 08, 2013, 10:18:07 AM »I like caraway in mine too. It's called "Bavarian-style" down here.We have a brand Kuners here, that is where I first tried ^^^^ Bavarian style and won't look back!
9
All Things Food / Re: My new Love affair with Pho
« on: May 07, 2013, 10:39:53 PM »
MUST RESIST PHO>>>>>>>PULL>>>>>>ARGHHHHHHH
10
All Things Food / Re: Ethnic and Regional Cooking
« on: May 07, 2013, 10:37:43 PM »Ron, I woulda teased in a little caraway seed...just me...I make it every year around October/November so that it's ready by the New Year. It's easy and fun to do. So many dishes can be prepared with this old world food. Try it!Prepared 9lbs of sauerkraut yesterday.
I use an old ceramic crock. I sliced the cabbage as thin as I could get it, and layered the cabbage in a crock, applying Sea salt and tamping the cabbage with a wooden block as I added each layer. Then placed the crock, covered with a plate and a 10lb weight, in an old fermenter and sealed the bucket leaving the airlock hole just covered with a beer coaster. It will take at least a few weeks but I think it's perfect in six weeks.
Just in time for New Years!
Have you made it before? I plan on making some but maybe one head of cabbage to see how it turns out.
11
All Things Food / Re: Moldy bleu cheese?
« on: May 07, 2013, 10:30:39 PM »
a word from the micro dept...black mold can be carcenoginic.....caution is advised
12
All Things Food / Re: Pizza stones
« on: May 07, 2013, 10:29:21 PM »
DONT wash it....we got a round and only ever clean with putty knife and perhaps damp dishrag.
we love modified papa murphy;s take and bake on it....seasoned our way or the highway.
we love modified papa murphy;s take and bake on it....seasoned our way or the highway.
13
All Things Food / Re: Hot tip
« on: May 07, 2013, 10:27:06 PM »And Balsamic vinegar!OMG man, some GENUINE cask conditioned balsamic plus 1/3 volume of lemon juice ...a smattering
of italian herbage and a tasteful quantity of red pepper along with a glorg of honey!!!!!enjoy
best dressing evah
15
All Things Food / Re: Growing food - The Garden Thread
« on: May 07, 2013, 10:23:32 PM »
Got my calabasita seeds...do you hear that EUGE? they are great and you are in primo location
for them....
for them....