Thread: just wanted to share tonight's dinner with you guys..

This wasn’t a bad lunch being that I hadn’t shopped in over a week.

Those fresh.!?

IF they are, they came from south if us I'd say Mike.

We're still a few weeks off the shroomin' here

I am just in the process of getting together my spore order.

Originally Posted by Dieseld

IF they are, they came from south if us I'd say Mike.

We're still a few weeks off the shroomin' here

Yeah, gotta wait for those wet, warm evenings , to stick around. We're still going below freezing, at night. Light coat of snow, last night.

Yeah we still have frost and haven't had enough sun yet to warm the ground up enough. But we're getting close.
Been gathering sap for 3 weeks now. We'll shut down tomorrow.
Then the Shrooms are next!!!

Tim, where's your spore order coming from? I've tried a few before without any luck

Originally Posted by outback

Those fresh.!?

No, dried. I don’t consider dried to be a sacrifice though. The flavor is actually more intense.

Originally Posted by Dieseld

Yeah we still have frost and haven't had enough sun yet to warm the ground up enough. But we're getting close.
Been gathering sap for 3 weeks now. We'll shut down tomorrow.
Then the Shrooms are next!!!

Tim, where's your spore order coming from? I've tried a few before without any luck

The trees at my friends house just got tapped today. There is over a foot of snow on the ground there yet. They could/should have been tapped earlier this week but everyone involved has week day jobs. Next weekend and hopefully the one after we will be boiling.

I don't know at this time where my spore order will be coming from. I made a new friend at archery leagues that has experience growing mushrooms and after talking to him I will piggy back my order on to his. He has offered to mentor me. I will go with Shitake.

I checked out some Oak trees I plan to use today that need to be trimmed near my bee yard when checking them. Only one hive made it through the winter out of 5.

To keep this sort of on topic I stopped by the cheese factory on the way home and left $50 poorer.

I think dinner tonight will have something to do with cheese!

I'd been having a real hankering for a pork roast and Nightblade's post just pushed me over the edge.

My local store had skin on arm roasts on sale for $1.29 per pound and i couldn't resist.

NOW! I don't like pork that's cooked until it's dry (which was the way my folks always fixed it) and I've found that by freezing raw pork solid should kill any trichinosis PLUS by cooking slow and low will also kill it so I'm very comfortable with eating pork at 145 to 150 degs.

If that's not cool with you please don't scroll down further.

Here it is after a salting with Kosher Salt and then rubbed with freshly minced garlic, chopped rosemary and freshly cracked black pepper that was mixed with and marinated in extra virgin olive oil--



Cooked at 200 degs F for two hours then lowered to 150 for three more hours till it was 145 degs internal temp (IT) then removed, covered and allowed to rest till the IT was 148 degs.



Sliced and on the plate for supper with a sauce made from the drippings and home canned pork broth, candied sweet potatoes, green beans with bacon and onion, store bought bread with homemade blueberry jam and a glass of home canned grape juice made from red seedless grapes.

Yes I did use a knife, fork and spoon but they were still in the drawer



Sliced leftovers in the extra sauce cooling down to be frozen then stored in vacuum bags for another meal or two.



By the way everything including the Pork was absolutely delicious!

Trichinosis is transferred by one carnivore or omnivore eating another raw.

With store bought meat in the USA the chances of this happening are very small.

I still hesitate from the way I was brought up.

I see people making bear jerky and that scares me.