bustersfriend's Profile

Title Last Reply

Whole Foods' Garlicky Kale

it's the RAW garlic - try this recipe - it is very very close -
http://makingstuffanddoingthings.blog...

Nov 16, 2012
bustersfriend in Home Cooking

Pickled Jalapeños

don't boil the jalapenos - they get mushy. Boil the liquids & add the vegies (peppers & carrots) to the hot liquid then can them up. If you want whole peppers just put a couple of little slits up at the stem up before packing the peppers in the jars.

Sep 23, 2011
bustersfriend in Recipes

When Leftovers Aren't Second Best

The squash & onion mix I tossed with peanut oil, salt, pepper, sage & thyme & braised in cider until the cider cooked off was great last night but uber awesome today!

Sep 23, 2011
bustersfriend in Features

Easy Crab Cakes

Blue crab purist here - A few crushed Saltines are easier to work with than Panko (no more than a 1/3 sleeve to a pound of lump crab meat - serves to soak up any lovely crab juices too). A simple beaten egg seasoned only with a little salt, black pepper, a bit of minced flat leaf parsley & a bit of minced Fish pepper (green & red) is all that is needed if one is using Callinectes sapidus. Just fold the crab meat, Saltines & egg mix together lightly & let sit 10 -15 minutes before shaping then pan sautee in your favorite butter. Something about the Blue crab's flavor - a certain sweetness with fresh salty brine - that stands on its own. Makes the picking worthwhile. Dungeness seems to benefit from the Stinking Rose treatment but Blue crab just doesn't IMAO.

Aug 31, 2011
bustersfriend in Recipes

Mud Pie Milk Shake

score on the mudslide - add a few ice cubes crushed well.

Aug 12, 2011
bustersfriend in Recipes

Bananas Foster Milk Shake

Consider using banana ice cream, the rum & blend with some ice cubes. Then swirl in a great big old glob of fresh caramel syrup...

Aug 12, 2011
bustersfriend in Recipes

Dark 'n' Stormy Milk Shake

cut some of the ice cream by blending the liquids with ice to make slush, then add ice cream as you can tolerate.

Aug 12, 2011
bustersfriend in Recipes

Need advice for which large chest freezer to buy

That's what I have surmised - no self defrosting chest freezers. The cold stays in the box versus spilling out & we do OK with keeping track of what is where - in larger units like my folks had boxes were the key - the baskets that came were marginally useful. I want reliability (noooo to catastrophic compressor fail) & good temperature control. I plan to have a max/min thermometer so am avoiding the circuit board fails I have read about with built-in bells & whistles. Energy Star data doesn't really help with temperature accuracy so I suppose I'll be comparing weight. Getting info on compressors used has been impossible on line & I admit loathing having to do the big box 4 store run... but it may be the only way...

Aug 08, 2011
bustersfriend in Cookware

Need advice for which large chest freezer to buy

check out the review that complains about the alarm being set off by his frost-free freezer. Thermometer recording temps up to 20 degrees...
http://www.amazon.com/Orka-Fridge-and...

Aug 08, 2011
bustersfriend in Cookware

Need advice for which large chest freezer to buy

Manual defrost is what you want - a good tight chest freezer has very slow frost buildup. Automatic defrost is not good for long-term food storage - temperature increases hasten freezer burn & taste/texture changes.

Aug 08, 2011
bustersfriend in Cookware

Need advice for which large chest freezer to buy

Peaches come in before my habaneros. I make peach habanero jam & I have learned (sort of by accident) that peaches (peeled & chopped) frozen with Fruit Fresh work awesomely for making this jam. Since the habs produce until mid-November here (longer if I bring them inside), I can make the jam when it is not so miserably hot outside & is actually enjoyable. Do the same with late-season strawberries & blueberries. When I get leatherbitches I freeze them until I have time to can - kills any insects & doesn't impact quality of final product.

The beef was cut & wrapped of course LOL. It filled the freezer fully & we did have to use the downstairs fridge's top freezer for offal & dog trim (melts, hooves, etc.)

Aug 08, 2011
bustersfriend in Cookware

Need advice for which large chest freezer to buy

we have a 7 cu ft freezer - old & reliable at over 11 yo - fully loaded held 1/2 beef except for offal & trim for the dogs. We want room for another 1/2 beef, a hog, about 100" shrimp in addition to any venison & drum (fall fishing) plus vegies & fruits I'll can up when the weather cools.

Aug 07, 2011
bustersfriend in Cookware

Need advice for which large chest freezer to buy

Please share the good, the bad & the ugly before I make this substantial purchase. Need at least 19 cu feet (our smaller chest freezer just barely held the 1/2 beef we purchased last year & that messed me up for freezing vegies - had to can more than I wanted to in 90 - 100 degree weather). It is going into heated/AC space - level with tile floor. Am wanting reliable, well-constructed, simple (any recs for high/low freezer thermometers - am leery of the built-in ones for reliability factors), Oh & reliable. Recs? Any to not waste my $$$ on? TIA

Aug 07, 2011
bustersfriend in Cookware

Rally for Hounds who will eat ANYthing.

Beautiful dark seductive blood sausage - be it French, Irish or Cajun - lovely stuff.
Recently was invited to a country dinner of pork liver hash - a stew that included the melts & lights - great taste but I will try to introduce the generous folks to the concept of grinding the offal & making dumplings - German style. Texturally unsatisfactory is my summary for the stewed but crumbly dry pork liver & slippery soft lights & melts that grinding would make ever so much better.

Ha! Know exactly the texture of those baby octopi - we grilled them ONCE - the tentacles were tender & delish but the heads popped like soft grapes, soft grilled grapes - texturally un-yum (had a guest who about croaked hers back up). Sticking with the bigger ones here from now on & only grilling squid.

Have gone the pork brains & eggs route once - very secure in the plan to avoid most nervous system large tissue here from now on (most means whatever comes with the oxtail gets chowed & the chicken spinal tissue gets slurped up when the necks are cooked with rice - sorry cat).

Aug 05, 2011
bustersfriend in General Topics

Foraging for ramps (split from Ontario board)

Totally agree - ramps, ginseng, morels- grew up where these were harvested for our family's use & have lived where we harvested boletes & matsutakes for our own use. Have seen "the entitled greenies" blithely slither through barbed wire fences, defecate behind bushes, leave trash & used toiletries on private property & absolutely decimate ramps, gingseng & mushroom stands on bi=oth private & federal lands. Greenly. Don't be sucked in by the greenie "foraged" hype - the volume needed to supply restaurants wipes out natural stands on both private & public property; & contributes to theft.

May 03, 2011
bustersfriend in General Topics

Ambrosial Summer Figs, Sweet or Savory

I've canned 12 quarts of figs so far this week - 6 in lemon cinnamon syrup & 6 in lemon ginger syrup. They process nicely in hot water bath with 2 T bottled lemon juice a quart for standardized acidity. We use firm ripe figs - not the wonderful soft dead ripes (those we sort for strawberry-fig jam & fig conserves) but the ones which ooze a bit of the white sap when picked. Poach them in a light-medium syrup for 30 minutes w/o stirring (lid on) & then let sit & cool over night. Can via hot pack the next day in to sterilized jars & HWB process for 45 minutes. Voila! Awesome on plain Greek yogurt, with cottage cheese, in a fig upside down cake, with plain whipped cream, as part of a fabulous trifle, in home made ice cream, dropped into another jar with 1/2 the syrup & topped off with homemade shine & allowed to macerate until Christmas... off to do another picking in this unsufferable heat (argh!)

Jul 23, 2010
bustersfriend in Features

Subway's spicy red pepper sauce

Sauce? Pepper relish (but not sticky sweet like relish)? I am trying to get this recipe for summer canning. It is red peppers, green peppers (not sure which is the warm one) & onion in a mildly sweet, tangy liquid - not jelly-like at all. A DF gets extra tubs of this stuff every time he eats at Subway & has concocted the most fab appetizer ever.
He has a 1/2 gallon glass jar of the Subway chili relish & he adds additional cider vinegar. He then peels & lightly steam cloves of garlic (until just barely tender) & tosses them in the jar to marinate. He must eat at Subway a lot - I don't want to develop that habit LOL.
Anyway the garlic cloves take on simply the nicest spicy mildly warm slightly sweet mildly tangy flavor - addictive! Would be oh so good on freshly grilled bits of ciabatta bread.
I'd love to locate Subway's secret recipe (Googling has revealed nada for me) so i could can this up with summer bounty - PC, water bath or even just store in fridge but I suspect it would be OK for water bath from taste.
Any help would be most appreciated.
Such a nice way to eat 8 to 10 garlic cloves a day.

May 08, 2009
bustersfriend in General Topics

Greens, Glorious Greens

We have always preferred smoked ham hocks. Start the pot liquor - water, a splash of cider vinegar, a few tablespoons of dried hot peppers (cayenne & tabasco is what we dry every year) & add several ham hocks. Cover & braise until the hocks fall apart. The hocks render a wonderful gelatin - much lower in fat but no less tasty than salt pork & much tastier (IMAO) than smoked turkey wings. They provide the right "mouth feel" to a mess of greens. Add greens of choice & braise until tender. Mmmmm...with a side of pinto beans & cornbread, now that's good eating! Be sure to crumble your cornbread in the pot liquor so as not to miss the great flavor.

Apr 24, 2009
bustersfriend in Features

Pimento Cheese 101

Classic pimento cheese of the South is ALWAYS best served chilled on two slices of warm freshly toasted white bread (buttermilk or potato please). We'd never heat the pimento cheese as the unctuous smoothness is enhanced with it being cold/cool. The contrast to the warm crispy toast is sublime. Crudites lack the warm/cool contrast but are entirely servicable. But please, don't heat the pimento cheese - it loses that special something if you do.
We have not been impressed with sharp Cheddar in pimento cheese. Part of its charm lies in the gentle tease of a milder cheddar (or even hoop cheese). We do however use or own home canned pimento peppers - happily changing from sweeter to hotter as mood dictates.

Apr 24, 2009
bustersfriend in Features

Carolina/Kure Beach, NC

The Old Pier House right across the street from the Kure Beach Pier has light crispy not-overly-breaded flounder filets (big uns) & shrimp/oysters that are impeccably fried - albeit in Calabash-style- but the coating is light & not bready as soo many places are wont to do. They serve fresh hot tasty oniony-sweet hush puppies & have a large selection of vegies - all southern-style. I would recommend field peas & snaps (if you can get them), fried okra (light & crispy), & collards (a nice foil for the fried things when seasoned with the hot pepper vinegar). Fish eaters - the filets are MIGHTY big - combo with shrimp or (in the winter) oysters are fab. It's the best place in Kure Beach - remember we've only got 1 stoplight - LOL! Hope you like the place - we do.