"Tonights Supper on the grill"

JonB

Halcyon member
More on Canners.
My first pressure canner was bought at a garage sale for $5 many years ago, maybe 1990?
a Presto 7 (16 Qt) It was old and quite pitted on the inside and whatever crapola that was inside those pits, some would cook out (during each successive use) into the water and deposit itself on the jars near the waterline.
Anyway, a couple years later I found a real nice Presto 7B at a garage sale for $25...compared to a new equivalent, a steal of a price. It's identical to the 7, even the lids were interchangable...but the handles were plastic (bakelight?) instead of wood.
That has served me for decades.
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Just a few years ago, I came across another 7B at a garage sale...looks like new inside and out, with all the accessories (grates/pans/basket) and the paper manual, this model hasn't been made since 1978, so it's unlikely to find another one in this condition and completeness. It was priced at $35...I didn't really need it, but wanted it, BUT didn't want to spend real money on it. I knew the guy selling it, he likes to collect old stuff. I offered a even up swap and just started listing old junk I had, that he might want. We did come to an even up agreement, for my two old round galvanized wash tubs and my collection of 2 or 3 barn rope pulleys.
Now, I haven't used this "like new" canner yet, but it sure is shiney and purty to look at, LOL.
 

Farmerjim

Active Member
The wife and I have been eating on a shank portion ham for the last 4 days. 3 meals a day. It should be finished tonight.
All you type 2 diabetics, I was diagnosed 10 years ago when I went in for my yearly checkup. Fasting glucose 185 and A1C 8.5. Changed diet and went on 1,000 mg metformin. A1C down to 7.0 Added Byetta (GLP-1 receptor agonists) A1C 7.5 and lost 8 pounds. The drug makes your stomach empty slower. Then the once a week shot , Bydureon came out and I switched to it. A1C 7.0 and lost 2 more pounds. Then found Trulicity . A1C 5.0 to 5.7 (normal) for the last 4 years. I eat anything I want, but if I eat a bunch of sweets I do have to take some glyburide to keep my sugar down.
They now have ozempic and Mounjaro. Mounjaro side effect beside keeping your blood sugar down is that you can loose up to 20% of your body weight without trying.
Being a diabetic is a lot easier with all these new wonder drugs.
 

Rick

Moderator
Staff member
Yep, wonder drugs. Trulicity 3.0 is completely unobtanium nationwide, been trying to get it for 2 months. Finally settled for Trulicity 1.5. Ozempic? There's a wonder drug, wonder it didn't kill me. I had no idea you could be that sick 5 straight days and survive, silly me took it twice.
 

JWFilips

Well-Known Member
I did some Bear Grease to save for shootin purposes, as opposed for eatin...still have 3 Qt jars of that in the cellar (from 1995).
Jon,
I too have bear grease from back in 1995! I have 2 quarts and a pint jar left
Must have been a good year for bears!
I did a lot back then , my buddy got a large bear and gave me all the slabs of fat My basement looked like a morgue! I had it on all the tables and makeshift tables...good thing my basement wasn't heated back then.
Probably got 15 to 18 quarts : Sold some Traded for some and gave some away. Big rendezvous areas here in PA The trade gun shooters were all over it! I also used some Pint Jars of it in my workshop for cutting and drilling metal
 

JWFilips

Well-Known Member
Had one of my favorite Indian meals for supper tonight; A nice bowl of steaming Pav Bhaji, with pan grilled Naan bread (with extra nigella seeds) grilled with a butter wash, and Vidaloo seasoned chicken!
I can't remember when the last time I made it. Will have some left over for lunch tomorrow!
I haven't been able to get true Pav Bhaji from India since the middle of the Covid onset stopped shipments to my local store!
 

L Ross

Well-Known Member
What? no Mastodon?
Don't be telling me you haven't come across one in that Driftless area you are in, LOL.
We live 9 miles from the location of the discovery of the "Boaz Mastadon". Boaz is also the home town of Richard, "Dick" Brewer killed by Buckshot Roberts in the Lincoln County War.

Okay I read the linked article. We live two mile from Wild Rose.
 
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L Ross

Well-Known Member
Tonight's Supper needed to be something gentle on the stomach after a super greasy bar burger for lunch, with fried onions and onion rings. So I made buttermilk short cake and thawed out a quart of strawberries. Mmmmm, mmmmm.
 

JWFilips

Well-Known Member
Haven't had a great burger like that in years! Every time I had my chance I felt too guilty (health wise and had chicken or fish!)
Sounded great!
 

JWFilips

Well-Known Member
Well since i had my leftover Indian food for lunch today.....for supper I made Oven baked sandwiches. the are one of my favorite sandwiches.
Start out with two big slices of bakery made French Peasant bread, Smear Mayo on both slices, then spread Italian Pesto over the mayo, then a few slices of sharp Provolone cheese, then a few slices of oven roasted turkey breast, Then layer thin slices of fresh European cucumber, top those with slices of fresh tomato & arugula....... put on the top slice of bread and cut in half, place sandwich pieces on a baking sheet cheese side up. I bake in a preheated 360 deg oven for 10 minutes. Eat while hot , I use are Ninja Counter multi-oven, pretty efficient.
Now some of you guys are saying "slices of cucumber in an oven???" Yes try it! It is great in that sandwich!
It's my take on a (Popular Resturant around my parts ...Tuscan Turkey Baked Sandwich!) However the tomato and cucumber are my addition
 

KeithB

Resident Half Fast Machinist
Going to pick up some Chinese carry-out in a little while. Shrimp chow mein for the better half and beef egg foo yung for me. For about $15 we'll get enough food for two meals each and have rice left over to use for something else. Probably throw it in the chicken veggie soup the wife made.

Around here mexican and chinese food is the least costly carry out and its fairly nutritious to boot.
 

JWFilips

Well-Known Member
Got to admit A meal from China Palace feeds us for up to 3 days! But we also have to get the steamed dumpling! Especially if you can find a place that actually makes the traditional fermented dough!
When we were first married, Karen worked weekends I used to make the fermented dough ( has to rise 4 to 6 times)
and make steamed dumpling and steamed buns.
Spent about 3 months studying the traditional procedure. Then I got it down but it is hard to get yeast in "cake form" anymore where I live!
Got to try some old local Oriental markets but they are hard to find
 

L Ross

Well-Known Member
Got to admit A meal from China Palace feeds us for up to 3 days! But we also have to get the steamed dumpling! Especially if you can find a place that actually makes the traditional fermented dough!
When we were first married, Karen worked weekends I used to make the fermented dough ( has to rise 4 to 6 times)
and make steamed dumpling and steamed buns.
Spent about 3 months studying the traditional procedure. Then I got it down but it is hard to get yeast in "cake form" anymore where I live!
Got to try some old local Oriental markets but they are hard to find
Try Amish or Mennonite rural grocery stores. Should be a bunch of them in PA.
 

JWFilips

Well-Known Member
Well when I was in the Market the other day and could not pass it up. Brought home a 2 pound package of what they call "Chicken Paws"
Good old chicken feet! When ever I see them I get a package! I don't make these a meal but more like an afternoon snack.
I usually do them up in a far eastern style, Chinese, Thai, Korean, etc. This time I used a modified Phillipino recipe ..... Which uses Ginger, Garlic, Soy Sauce & Oyster sauce. I added some Hot Birds Eye chiles, Some Red Boat Fish Sauce & Beer!
Came out really tasty! Problem is I can't stop at one serving and I can down the whole 2 lbs in one sitting ( Hard to walk away)
chicken feet was an early memory from my child hood, we raised chickens and when my Dad wanted chicken soup he killed a chicken and every bit of meat went into the pot except the head! My Mom loved the feet and at about 6 years old she started sharing them with me. I would think that was pretty risky to give a kid my age but she thought me how to eat them with out choking on all the tiny bones. Guess I was hooked back then.
We also raised ducks for polish Czernina (pronounced: CHAR-nina) Duck Blood Soup! Sounds gross to many of you.....but Damn that was the best!
Now the entire Duck was used including head , feet and the blood! I guess this should be in the Nostalgia Thread!

Anyway a pic of this afternoons snack!

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L Ross

Well-Known Member
Bought four Red Snapper filets this afternoon and after touring the Aransas National Wildlife Refuge we came back to our rental where I used a one burner propane stove with a 5 lb. cylinder I brought from home and a12" Comal. I heated that son of a gun until it turned grey., about 8 minutes on a pretty high gas flame. Meanwhile we brushed the filets with melted butter and liberally coated them with blackening spices. Three minutes on the first side and two minutes on the second. Served with cole slaw, and a semi dry white, lemon wedges and my home made Louisiana style hot sauce. Left overs going in fish tacos tomorrow.

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RBHarter

West Central AR
Pork roast rotisserie or smoked .
8# pork loin roast .
1 Tblsp Tones garlic salt
1 Tblsp Black pepper.
3 Tblsp Lea and Pearons Worstershire sauce
3 Tblsp apple cider vinegar.
1oz Bulliet rye bourbon.
2 Tblsp olive oil. Reserve.
Shake seasonings and liquids over roasts to coat ends sides and top in suitable container to hold roasts and liquid run off .
Let marinate......rest in pan as desired , I like 12 hr as a guide. This one went about 24 hours with 3 turns in the liquid and wetting .
Last bit I used an injector from a turkey kit and sucked up the liquid and 50/50 olive oil forced it in along the bones and between sections . Remaining oil over the roast on its way to the rotisserie or smoker . Results were very tasty on the rotisserie at 2.5 hr just making core temperature at 155° . It would probably take about 7-8 hours in a 200-225° smoker.

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JWFilips

Well-Known Member
Nice Big & Juicy Shake and bake Pork Chop again! i'm loving our Ninja Foodie Air fryer oven for this kind of stuff.
400 deg for 11 minutes on "Bake" Perfect 145 deg on meat thermometer! just slight pink!
This is one of the best Joint Christmas gifts we ever bought! I do have to keep notes however because it is faster than a normal oven.
Funny we actually seldom use the "Air fry" feature excepted for frozen veggies! Oh yes it makes great fried potatoes without the oil!
This is the Ninja oven that flip up for storage and flips down to use . However we use it so much it is always down!
It Air Fries, Air Roasts, Broils, Bakes, Dehydrates, and makes toast or bagels! We hardly use our big oven anymore because it is just the 2 of us
 

popper

Well-Known Member
Gee, blue berry pancakes for lunch yesterday. Then a good steak with potato, asparagus and a glass of red wine for dinner. Asked her what she was wanting? No answer - oh oh.
 

JonB

Halcyon member
Not on the grill, But I dumped and recycled all (6 cases) of my homemade beet wine from before 2011.
I decided that none was drinkable anymore...yes, I tasted each bottle as I dumped it.
Some of the screwcaps were so "glued on" with dried wine seepage, that I had to cut the tops off the screwcaps.


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