meatn3's Profile

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Seeking Bran Muffin Recipe from 1975 edition of Joy of Cooking

I have this edition. The only bran muffin recipe does have molasses in it. Same with the whole grain muffin recipe.

I'm happy to paraphrase the recipe if you want it.

(I looked at all the muffin recipes but don't see anything else which could be your recipe.)

Edit: I also have the edition put out prior to 1975. There are two bran muffin recipes in it, only one of them of uses molasses. Let me know if you think this might be it!

about 10 hours ago
meatn3 in Home Cooking

Jamming, canning and preserving 2014

I applied a rub. A day later I roasted it low and slow at 225 F. I took it out once done but before it was falling apart (ran out of time). The next day I cut it into strips and put it in the crock pot for several hours on low adding several cups of water mixed with Penzey's Pork base.

I loosely packed the jars with the pork strips and added enough broth to cover leaving 1" headspace. I'm close to sea level, so pressure canned 75 min. at 11 lbs. as directions said. (Followed my canners directions, got headspace from an University Extension program publication.)

During the process I read that if the meat is fatty to can an extra 10 min. I had trimmed away most of the fat but decided an extra 5 min. was a good compromise since Boston butt is pretty fatty. Even with trimming there is a 1/4 inch layer of fat covering the contents in the jars.

I have canned raw meat before. It just looks very unappetizing to me in the jar. Canning it with a broth or sauce appeals to me more.

This was the first time I used Penzey's pork base. I had some of the broth and pork from the crock pot for dinner and it was delicious. Figure I can always drain the broth and reserve it for later if I opt to use the canned meat for bbq, casseroles or dumplings.

Hope that helps!

about 10 hours ago
meatn3 in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

That's a hell of a roller coaster. My sympathies for your losses. I hope the happy events helped.

about 21 hours ago
meatn3 in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

Please do! It will be fun to follow your travels.

about 22 hours ago
meatn3 in Home Cooking
1

Jamming, canning and preserving 2014

Pressure canned 6 pints of chopped pork. I'd happened upon a great price on a Boston butt but the smallest size was just under 10 pounds. I just love being able to pressure can - my freezer is no longer packed to the point of ridiculousness.

about 22 hours ago
meatn3 in Home Cooking

Need ingredients from discontinued TJ mixed bean salad please!

Absolutely!

1 day ago
meatn3 in Home Cooking

New (to me) canning information

Nice! One less pot to clutter the stove.

2 days ago
meatn3 in Home Cooking

Looking for vanilla extract options in the Triangle area

I don't believe a 100% pure vanilla powder is available. The vanilla needs a carrier otherwise it would clump and not be pourable. Alcohol free extracts still require an extraction agent and glycerol is the industry standard. It extracts, preserves and reduces oxidation.

If they want 100% pure vanilla then a vanilla bean is the only way to go.

2 days ago
meatn3 in Southeast
1

Seasoning to use in place of kielbasa

Make tea with lapsang souchong to use as part of the liquid. This variety of tea has a nice smokey flavor. I use it anytime I want a smoked meat flavor in a vegetarian dish.

2 days ago
meatn3 in Home Cooking

Civility

I simply believe in speaking up if I feel inaccurate things are being said about a person. I know dozens of people who have interacted with this man over several decades and the one thing always commented on is how unbelievably nice he is. Never a hint of self entitlement.

2 days ago
meatn3 in Not About Food
1

What do you eat when you don't know what you want?

Cheese and crackers or eggs prepared just about any way.

Aug 17, 2014
meatn3 in General Topics
1

Best tasting broth sold in a store?

I used to conduct taste testings for customers and staff at a natural foods store. Pacific brand won by a landslide out of the 6 pre-made chicken stocks we tried. Kitchen Basics came in last.

Aug 17, 2014
meatn3 in General Topics

Civility

I have met him a number of times and chatted with him at length. This is completely out of character - he is very down to earth and treats service people very well.

Aug 17, 2014
meatn3 in Not About Food

Has something changed with canning lids?

I recently spoke to my Extension agent. They have finally finished studying these lids. She said they have a 30% failure rate with the rate increasing with the use/lid, She said regular lids have a 5% failure rate.

I bought some a few years back. One I have used 5 times - so far no failures. I have not used them in pressure canning yet.

Aug 17, 2014
meatn3 in Home Cooking

Help with turkey sandwiches for twenty Dragon boaters.

Mix cream cheese with a mango chutney. This goes nicely with turkey and ham.

Aug 17, 2014
meatn3 in Home Cooking

Civility

had driven to central Ohio for a New Years Eve wedding and arrived as a blizzard began. I just followed the tail lights of the semi-truck in front of me and hoped I wouldn't become one of the dozens of cars stranded in snow banks. Fortunately my hotel was at the foot of the exit and I arrived safely.

The next morning I opened the door to snow mid-thigh high. The parking lot had not been plowed. Even the interstate was silent. The hotel clerk was unconcerned, unhelpful and useless about the situation. I spotted a Denny's a block away - the only place which appeared open. I layered every stitch of clothing I had and started to trudge my way there.

Minutes before I arrived the sign turned off and the restaurant went dark. I knocked on the locked door anyhow and a kindly waitress opened up. They had closed since the next shift could not safely arrive due to road closures.

Once I explained my situation and said I was happy to buy any leftover breakfast meats, biscuits, pie, etc. and whatever coffee was still available she told me to have a seat.

10 minutes later they sent me back with a thermos carafe (to be returned later) of fresh coffee, bags of biscuits, toast & muffins, 1/3rd of a chocolate pie, crackers and cheese, apples and bananas. They also gave me packets of half and half,sugar, mayo, mustard, butter and jam, a box of bacon, ham, and sausage and another box of just made scrambled eggs. Plenty of disposable cutlery too!

They wouldn't take a cent.

Their generosity really made my snowed in stay a much more pleasant experience. A cold scrambled egg and ham sandwich can be a pretty delicious thing!

Aug 17, 2014
meatn3 in Not About Food
6

Raleigh Restaurant Week 8/14

I looked at a number of the menus for this year and it seems as though every thing is prix fixe. Frustrating as I seldom have interest in dessert.

I agree that the point should be using this as an opportunity to wow the customer. That view seems to be held by very few of the participating restaurants.

Aug 15, 2014
meatn3 in Southeast

Irregardless cafe Raleigh

Absolutely!

Food is so subjective. The more pov expressed the fuller the picture.

I don't always agree with other posters and I'm sure my opinion is received with widely varied levels of interest. Over time there is a chance to learn which voices mesh with your taste and vise versa. The more people who contribute helpful, well considered reviews the greater the value of the board.

Aug 14, 2014
meatn3 in Southeast
1

Possible Double Standard Regarding Dietary Needs/Preferences

I'm aware of that.

I also know many Jews who live or have lived in places far from areas with enough other Jews to obtain Kosher things. Some end up modifying and doing the best they can.

Aug 13, 2014
meatn3 in Not About Food

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Grass fed or grain fed?

Aug 13, 2014
meatn3 in Home Cooking
3

Possible Double Standard Regarding Dietary Needs/Preferences

LMAshton is not in the States. Perhaps in her part of the world Halal is the closest one can get to Kosher? Much like the Black Muslims bought Kosher when there was not a Halal option.

Aug 13, 2014
meatn3 in Not About Food

Non Homogenized And/Or low heat pasteurized milk in Durham

I can't help on the pasteurization or non homogenized but organic milk (or any food) does not have GMOs.

From the USDA on organic standards:

"The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients. To meet the USDA organic regulations, farmers and processors must show they aren’t using GMOs and that they are protecting their products from contact with prohibited substances, such as GMOs, from farm to table. - See more at: http://blogs.usda.gov/2013/05/17/orga..."

Aug 13, 2014
meatn3 in Southeast

Best wording to offer chef services as a gift to bride & groom

Very true.

I know a good number of 20-somethings. Their entertaining style runs the gamut - as is true for any age range. Some are very casual. Others could but their elders classic dinner parties to shame.

The OP has known her friends child for years. I doubt she would be considering this offer is she didn't think it was a gift they would enjoy.

Aug 12, 2014
meatn3 in Not About Food

Gourmet Kingdom Carrboro Odd Dish Evaluation

Rockycat, you are thinking of Fortune Palace.

Aug 12, 2014
meatn3 in Southeast

New to Greensboro - looking for good, down-to-earth restaurants!

I agree on all 3 points. But Pakse has the perfect flavor combinations for me. If they had Saigon's bread I would be in heaven!

I was at Pakse in late June. The grocery store is no longer in the plaza. Consequently it's lost much of the scariness- now it is a very quiet and rather empty shopping center.

Aug 11, 2014
meatn3 in Southeast
1

Best wording to offer chef services as a gift to bride & groom

Basically you are offering them personal chef services as a gift to redeem at their choice of time in the future. Frequently this sort of thing has two parts to the fee - the service itself and the food. So I don't see this as the problem some have voiced.

However you word it do include that the event can be as fancy or casual as they wish and that menu consultation is included in the package. That should eliminate any worry about a menu beyond their budget.

I think a gift which gives a part of you is very special.

Aug 11, 2014
meatn3 in Not About Food
2

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

March is a great time of year there. You'll probably miss the citrus blossoming but strawberries are in high gear!

Aug 11, 2014
meatn3 in Home Cooking
1

Your Favorite Meat or Protein?

Lamb is my favorite but I probably average having it once a month. Oysters are next but only have them half a dozen times a year. Turkey, roasted ala Thanksgiving is third. I could happily eat it monthly but twice a year is usually the reality.

The most frequent proteins on my table are fish of all types, eggs,pork (usually as ham or sausage) and chicken.

Aug 11, 2014
meatn3 in General Topics

New to Greensboro - looking for good, down-to-earth restaurants!

They are good and the staff is really nice. I do think Pakse Cafe on Florida has a better rendition. But if Pakse is closed when I'm driving through Greensboro I will happily go to Saigon Sandwiches instead!

Aug 11, 2014
meatn3 in Southeast
1

Nana's Chef Opening Steakhouse at ATC in Durham

I'm sure Howell will do a nice job of it. The concept should fit in well there.

I doubt I'd go there. Steak usually isn't what I'm looking for when dining out. If I do want a restaurant steak then I'll go to my go-to place, Beefmastor Inn in Wilson.

Aug 11, 2014
meatn3 in Southeast
1