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

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    Senior Member blabbermouth OCDshaver's Avatar
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    This wasn’t a bad lunch being that I hadn’t shopped in over a week.

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    Senior Member blabbermouth outback's Avatar
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    Those fresh.!?
    Mike

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    Giveaway Guy Dieseld's Avatar
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    IF they are, they came from south if us I'd say Mike.

    We're still a few weeks off the shroomin' here
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    Look sharp and smell nice for the ladies.~~~Benz
    Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

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    32t
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    I am just in the process of getting together my spore order.
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    Senior Member blabbermouth outback's Avatar
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    Quote Originally Posted by Dieseld View Post
    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.
    Mike

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    Giveaway Guy Dieseld's Avatar
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    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
    Look sharp and smell nice for the ladies.~~~Benz
    Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by outback View Post
    Those fresh.!?
    No, dried. I don’t consider dried to be a sacrifice though. The flavor is actually more intense.

  9. #4018
    32t
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    Quote Originally Posted by Dieseld View Post
    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!
    cudarunner and Dieseld like this.

  10. #4019
    'with that said' cudarunner's Avatar
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    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--

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    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.

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    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

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

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    By the way everything including the Pork was absolutely delicious!
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

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    32t
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    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.

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