Originally Posted by pop_rocks
yeah that the stuff!
a bunch of different flavors and it looks really nice when you slice through it too, kind of that spiral of meat and goodness!
im totally with you as far as simple food being the best
fresh honest ingredients will make the best meal
next tiem you make your carne asada put fresh oranges in it!
when i was a kid, this mexican family lived down the street
since they had kids of all ages soon i was best friends wiht their oldest boy and my sister was in tight wiht the girls
one thing "nana" would do was throw oranges into the marinate and it was some of the best meat marinade ever!
take a fresh orange and juice it, add the juice to the marinade and then throw in the sqwished halfs too ( the peel part)
some seasonings, garlic and onion and its on!
the fresh pig sounds awsome!
i remember growning up and feeding the pigs slop at my grandmas
i imagine an acorn fed beast would be off the wall, with its subtle nutty flavor as well as that fatty porky goodness.
how are you cooking that sucker?
yeah teh rain has been crazy and the damage from the storm has been really bad
flooding, trees down and a whole lot of trafic accidents
we have all been very lucky and nothing besides some minor flooding at moms house
its pouring right now as i type!
/goign to pull on the heavy coat and and fire up a fatty on the porch after i post!
its weird but for some reason there seems to be this line at AZ/NEV for a lot of good places
there is this joint called cracker barel that i love because: gravy!
good old timey food served in massive portions but i hear they wont step foot in California
legal stuff and what have you but it sucks alll the same
i hope cilvers makes the jump but it might just be one of those treats i ahev to leave the state for
as far as the foliar feedings go, its worth it but i understand your hesitation to try new stuff
hopefully being able to clone will help you get over that hump
once you ahev multiple copies of the same plant ( genetically speaking) its not near as scary
once you ahev it all down and have the room for it, i would totally encourage you to try some experiments using different methods
you are very good at taking advice and posting, so im sure we can think of some interesting stuff!
those tomatoes sound awsome!
my mom grows a lot of heirloom varieties and some are really neat!
not only do they coem in interesting colors/paterns but they taste different too
plus many are less acidic than store bought, something thats a problem for me soemtimes wiht fresh tomatoe
and you have to watch out for those wild pigs,man!
not only will they tear stuff up but they are mean micky fickies!
esp wiht their young, those girls dont mess around
Good evening pop_rocks.
I'm so glad you brought up the beef rouladen. It had been so long I almost forgot it existed. I will be making some soon, and also some beef roles with green olives but that will be different. Yep, food kept simple is great. Some things go so well together.
Thanks for the tip on the carne asada. My currant recipe for the marinade is fresh garlic, onions, lime juice (sometimes a chopped pepper) and some hot sauce that I put through the blender until smooth and marinade with. I bet the orange would add another level and some sweet to balance the acid. I'll defiantly be trying that next time.
Sounds like we are all having some crazy weather and I'm glad we are all safe and sound. Let's hope things settle down and all of out friends and loved ones are safe too. Its too early in the year to be having all these storms and crazy weather.
That sucks that you don't have cracker barrel either. They are some good home style cooking. I wonder why these places wouldn't want to take advantage of having the millions of customers in ca. Even if you don't have the Cracker Barrel I'd bet you have some nice small independent diner type places that are great at that type of food. I'm getting really hungry thinking about these places.
With seedlings going into veg over the next couple weeks I do want to experiment with some foliar feeding. I'll do some reading and searching the threads here on icmag to see what looks good. I'm thinking the window for a lot of foliar is until the buds get formed. I'm really freaked out about thinking of spraying anything on the buds..
I may make another attempt at tomatoes this summer. I think I've always used too small a pot and they get rootbound and don't do well. I also have a hard time keeping moisture in the pots. Even if I water in the morning they will dry out before I get home from work and get all wilted. They can't be happy about that and that's probably why the fruit isn't great and I usually kill them before getting much anyway.