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Old 01-13-2018, 03:10 AM #4001
moose eater
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What do you s'pose air-freight is on a box of tree-ripened plums from Oz to Alaska, rod?? ;^>) Gotta' be cheaper than a plane ticket!! ;^>)

We just marinated a pork loin roast for TWO days the other day, Purpur; I always end up wishing I'd either used an injector for the marinade (to get more flavor into the roast), or had stuck to a shoulder or butt roast, as they always have way more flavor than the loin roasts seem to.

Bought the loin roast on impulse, more or less, as it was on sale for $1.69 lb. Hard to even kill my own meat for $1.69/lb. once cutting and wrapping are done, gas, bullets, etc.

Currently sharing a can of smoked oysters on whole wheat cracked black pepper crackers with my son, before going to fill up his poly-drum with snowmobile gas.

Warmed up to +1 degree f., so it MUST be outdoor chores time.
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Old 01-13-2018, 03:40 AM #4002
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Naturally dried, no-sulfur Turkish apricots, in all of their oxidized brownish, but tasty glory.
Those sound real good. My grandpa was born near the base of Mount Ararat, in Turkey. We had a home over a tributary of the Euphrates river. Grandpas uncle was Minister of finance for all of Turkey. An Armenian. I love both Turkish and Armenian cuisine.
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Old 01-13-2018, 04:38 AM #4003
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Those sound real good. My grandpa was born near the base of Mount Ararat, in Turkey. We had a home over a tributary of the Euphrates river. Grandpas uncle was Minister of finance for all of Turkey. An Armenian. I love both Turkish and Armenian cuisine.
Cool. Lots of history over that way.

The 'cots offer a relatively low-impact, carb/sugar and calorie snack. 5 grams of carb per each on average (with a specified serving of 5) for ~125 calories and a total of ~25 grams of carb in 5. Allegedly good for restorative or maintenance medicine of sorts for the liver, too.

My wife (and in the past, myself) used to make buttermilk, pecan, oatmeal muffins with the dried apricots diced up into them. Sweetened with maple syrup and/or honey (instead of sugar).

Pretty tasty, but the 'cots stick pretty heavily to what ever you're using to dice or cut them, whether scissors or a French knife, and the muffins themselves are real carb bombs. BUT MAN!! They're good!

Good road or trail food, and good gifts, too.
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Old 01-13-2018, 05:04 AM #4004
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Cooking pasta with tomato and basil sauce.
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Old 01-13-2018, 05:09 AM #4005
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Lamb with mint sauce, fresh organic carrots with Maple syrup butter sauce, sprinkled with chopped pistachios.


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Old 01-13-2018, 07:43 AM #4006
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Ironically, Purpur, my son and I just polished off some lamb chops, done in fairly heavy amounts of sizzling garlic, with the drippings in the skillet made into a sauce by adding lemon juice, lime juice, parsley, and crushed red pepper. Salt, pepper, and thyme on the chops before they were put into piping hot canola and olive oil with the garlic sizzling away in the hot oil.

My wife doesn't care for lamb, so nearly all the meats with that particular flavor, whether mountain sheep/dall sheep, mutton or lamb, get to be my son's and mine.
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Old 01-13-2018, 09:01 AM #4007
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just finished a burnt chop , very tasty with hot sauce.
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Old 01-13-2018, 12:40 PM #4008
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well that was bloody epic ! thawed some beef brisket and marinated it for 12 hours .
freshly ground black pepper , crushed garlic , salt and this satchet of dry rub that i found in woolies ..lol ..GRILL MATES , AMERICAN BBQ , low and slow , tennessee smokehouse .. oh and oyster sauce .
made in fucking AUSTRALIA !!
anyway haha , never mind ..
cooked it for just 4hrs in the bbq .
had lots of beer with a few mates ..
THEN THIS !
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Old 01-13-2018, 06:05 PM #4009
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It's gameday! Red chilli burritos beans and rice for lunch!!!
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Old 01-13-2018, 09:35 PM #4010
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Late breakfast; 2 traditional pork breakfast sausage links, one egg, fried, over-medium, one slice of toasted Oro Wheat Honey Wheat Berry bread with home-made raspberry jelly, black Italian roast coffee, 22 oz. R/O H2O, and morning supplements/pills.

Still have close to 100 lbs. remaining from last year's spud harvest.

Found ONE of the purple majesty spuds had rotted in the bottom of a (~20-25 lb.) burlap potato sack.

Ordinarily, in many other containers, whether a recycled plastic mesh onion/spud bag, or a wooden bin, a spud rotting would've affected nearly every spud it came into contact with, and the rot would typically spread like a bad virus or aggressive cancer. This didn't!!

The only difference I can currently identify is that the burlap was absorbent enough to take in the noxious liquid from the rot of the one spud, preventing it from over-taking the other spuds near it.

So, while it stained the bejeesus out of the burlap where the rotted potato had been, and left a bit of mummified solids to be removed by hand before being washed for next Fall's harvest, it caused little to no damage that it might've caused in another sack or container.

At .50 cents to $1.00/bag for the burlap at the feed store, I think I'm a true believer in burlap now.
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