LadySkinsFan Posted November 16, 2023 Share Posted November 16, 2023 I use the jarred minced garlic a lot. Sometimes the grocery store has a small container of garlic cloves that I buy. Also, I buy a bigger container of garlic cloves, process them, and put them in half pint mason jars with different oils and herbs. I did that a few Xmas times ago for presents. 2 Link to comment Share on other sites More sharing options...
China Posted November 16, 2023 Share Posted November 16, 2023 If chopping garlic is to much for you then I'd recommend getting a garlic press. Or you can use this:  which I find to be better/fresher than the minced garlic in a jar.  At least until you get your knife skills up to par. 3 Link to comment Share on other sites More sharing options...
dfitzo53 Posted November 16, 2023 Share Posted November 16, 2023 2 hours ago, LadySkinsFan said: I use the jarred minced garlic a lot. Sometimes the grocery store has a small container of garlic cloves that I buy. Also, I buy a bigger container of garlic cloves, process them, and put them in half pint mason jars with different oils and herbs. I did that a few Xmas times ago for presents. Depending on what you mean by processing, putting garlic in oil can breed botulism bacteria so you have to be careful with that. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 16, 2023 Share Posted November 16, 2023 (edited) 1 hour ago, dfitzo53 said: Depending on what you mean by processing, putting garlic in oil can breed botulism bacteria so you have to be careful with that.  Didn't know that. By processing I meant mincing cloves in a processor instead of using a knife. I then put the minced garlic in a half pint jar, add oil and herbs. I'm going to check this out. Thanks!   Edited November 16, 2023 by LadySkinsFan Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 17, 2023 Share Posted November 17, 2023 Trader Joe's had these. Â 2 Link to comment Share on other sites More sharing options...
TheGreatBuzz Posted November 17, 2023 Share Posted November 17, 2023 Are gingers supposed to be anything but crushed? 3 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 17, 2023 Share Posted November 17, 2023 Buoyed by a couple of successful "hot and fast" brisket cooks, (and getting the freezer ready for venison)I tried that method with an 8 1/2 lb pork butt.  It only took a little over 7 hrs. Average temp was 300°  I don't typically wrap these, but I did stick it in a foil covered aluminum pan after it had a decent bark, which was when it hit 173 because I was worried that the high temp would cause a tough, bitter bark.  Like the briskets, there wasn't a noticeable stall and it was probe tender at 201°  I rested it for a couple hours in the oven then pulled and vacuum sealed it into meal-sized portions for my hunting buddies. Mrs. Skinsfan and I were very happy with the results.  I like the idea that 3 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 17, 2023 Share Posted November 17, 2023 10 minutes ago, TheGreatBuzz said: Are gingers supposed to be anything but crushed? Â You can take the skin off with the scraping with the back of a knife. Then either slice or julienne cuts (matchstick). Link to comment Share on other sites More sharing options...
TheGreatBuzz Posted November 17, 2023 Share Posted November 17, 2023 23 minutes ago, LadySkinsFan said:  You can take the skin off with the scraping with the back of a knife. Then either slice or julienne cuts (matchstick).  JESUS CHRIST!!! I thought I was messed up. They're still people kinda..... 5 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 17, 2023 Share Posted November 17, 2023 9 hours ago, TheGreatBuzz said:  JESUS CHRIST!!! I thought I was messed up. They're still people kinda..... I got it..... Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 17, 2023 Share Posted November 17, 2023 9 hours ago, TheGreatBuzz said:  JESUS CHRIST!!! I thought I was messed up. They're still people kinda.....  Good one! Fooled me! 😄 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted November 18, 2023 Share Posted November 18, 2023 On 11/16/2023 at 2:52 PM, China said: If chopping garlic is to much for you then I'd recommend getting a garlic press. Or you can use this:  which I find to be better/fresher than the minced garlic in a jar.  At least until you get your knife skills up to par. I usually microplane fresh garlic cloves into dishes, but have since started using this stuff.  The ginger is awesome to have around as well. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 18, 2023 Share Posted November 18, 2023 I saw a recipe for Florida Shrimp Pie, basically a shrimp quiche. I'm going to add some sea scallops with the shrimp and use a different cheese. The recipe calls for pepper jack cheese, which I don't really like. So I'm going to use gruyere and Oaxaca shredded cheeses. They both melt well, the gruyere is Swiss and nutty and the Oaxaca is milder.  I'm going to the grocery store tomorrow. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 21, 2023 Share Posted November 21, 2023 Forgot one of the main ingredients for the Florida Pie. Today I'm making Hungarian Mushroom Soup. I'm going to make the base and then freeze most of it in individual lots for future meals. To complete the soup, you add milk and sour cream which I always have on hand.   1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted November 21, 2023 Share Posted November 21, 2023 The secret ingredient for Florida Pie is meth. 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 21, 2023 Share Posted November 21, 2023 57 minutes ago, PleaseBlitz said: The secret ingredient for Florida Pie is meth.  OMG. only you would come up with that... 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 21, 2023 Share Posted November 21, 2023 2 hours ago, PleaseBlitz said: The secret ingredient for Florida Pie is meth.  I'm all out of that ingredient! 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted November 21, 2023 Share Posted November 21, 2023 2 minutes ago, LadySkinsFan said:  I'm all out of that ingredient! I'm literally falling out! 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 21, 2023 Share Posted November 21, 2023 Okay, here's some soup stages. It tastes pretty good!  1. Soup after cooking and before blending. 2. After blending, before freezing. I got 3 servings to freeze and 1 for lunch. 3. Soup after addition of milk and sour cream.  My house smells like a Hungarian restaurant!       1 5 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 22, 2023 Share Posted November 22, 2023 19 hours ago, LadySkinsFan said: Okay, here's some soup stages. It tastes pretty good!  1. Soup after cooking and before blending. 2. After blending, before freezing. I got 3 servings to freeze and 1 for lunch. 3. Soup after addition of milk and sour cream.  My house smells like a Hungarian restaurant!       That looks amazing...and I bet it smells amazing too! Mom just got back from one of her bucket list vacations, (a European river cruise), and Budapest was one of the stops. She said that the food was fantastic and they put paprika in a lot of food. I think that they spent a couple days there and tried a lot of local food, (Mom is the reason that I'm such a foodie and love to cook😎) She brought me some spices back. I can't wait to try the Podravka Vegeta. It's supposed to be savory and is used in a lot of Hungarian dishes. 5 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted November 22, 2023 Share Posted November 22, 2023 1 hour ago, Skinsfan1311 said: That looks amazing...and I bet it smells amazing too! Mom just got back from one of her bucket list vacations, (a European river cruise), and Budapest was one of the stops. She said that the food was fantastic and they put paprika in a lot of food. I think that they spent a couple days there and tried a lot of local food, (Mom is the reason that I'm such a foodie and love to cook😎) She brought me some spices back. I can't wait to try the Podravka Vegeta. It's supposed to be savory and is used in a lot of Hungarian dishes.  3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 22, 2023 Share Posted November 22, 2023 (edited) 2 hours ago, Skinsfan1311 said: That looks amazing...and I bet it smells amazing too! Mom just got back from one of her bucket list vacations, (a European river cruise), and Budapest was one of the stops. She said that the food was fantastic and they put paprika in a lot of food. I think that they spent a couple days there and tried a lot of local food, (Mom is the reason that I'm such a foodie and love to cook😎) She brought me some spices back. I can't wait to try the Podravka Vegeta. It's supposed to be savory and is used in a lot of Hungarian dishes.  I like to make chicken paprikash too, all the sweet paprika and sour cream. Plus you can start it and let it stew and add the sour cream at the end. The mushroom soup had sweet paprika, dried dill, I added some garlic powder too. Veggie broth before blending. I'm glad I'm freezing some too because it's not something I want to eat every day until it's gone!  You're lucky you're mom brought you presents!   Edited November 22, 2023 by LadySkinsFan 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted November 22, 2023 Share Posted November 22, 2023 Florida Shrimp Pie! I added some Old Bay just because! It's resting.   5 1 Link to comment Share on other sites More sharing options...
Pwyl Posted November 22, 2023 Share Posted November 22, 2023 6 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 23, 2023 Share Posted November 23, 2023 Lamb chops... 3 5 Link to comment Share on other sites More sharing options...
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