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Another slow cooker thread

You probably should break down and buy a real pressure cooker. There are some small ones that are fairly cheap. Or up the life and health insurance benefits.

Nov 02, 2014
hippioflov in Home Cooking

Another slow cooker thread

And have a tape measure handy to measuenthe debris field.

Nov 02, 2014
hippioflov in Home Cooking

Dishes from left over pot roast.

Chop it up and throw into a crock pot with a quart of diced tomatoes and lotsa veggies, add water or broth to cover, and cook on low all day. If you have leftover gravy throw that in too.

Nov 02, 2014
hippioflov in Home Cooking

Meat pie recipe?

This is our favorite meat pie. We make it so often that we do it from memory and have long since lost the exact recipe, but it still comes out yummy. You'll need two pie crusts - one for the bottom and one for the top. Make your own crust with real butter; it's worth the effort. Use a deep dish pie pan. In a large bowl mix 1 lb ground pork, a 1/2 lb of raw bacon diced, 1 cup of raisin (a few dried cranberries are nice too), 2 apples chopped - don't bother peeling them, lots of chopped onion, 3 or 4 garlic cloves finely minced, 3 inch stem of rosemary - strip leaves and dice, 1-2 tsp fresh thyme, a dash of cinnamon. Mix it well and bake in a pre-heated 450 degree oven until center reaches 165 degrees. Do poke a few holes in the top crust and place on a cookie sheet in case you have a few drips. We like this with brandied cranberries, apple chutney, or H&P sauce. It reheats beautifully.

This is a rather long post, but a mince meat pie would be good too. We just use a thick apple chutney and mix it 1/2 and 1/2 with ground beef and bake between two pie crusts.

Oct 13, 2014
hippioflov in Home Cooking

Can I do anything with a bottle of sweet tea flavored moonshine?

We spilled some moonshine on a hardwood floor. Took the varnish off in one swipe. You might consider stippling and refinishing a floor. ;)

Oct 12, 2014
hippioflov in Home Cooking

Calling all hot sauce makers!

Never had mold, but I'd just skim it off like for sauerkraut. I ferment the peppers in a half gallon mason jar. A jelly jar full of water fits in the top of the jar perfectly and keeps all the peppers under the brine. Of course, if anything smells off, I ditch the whole jar.

Sep 28, 2014
hippioflov in Home Cooking

Calling all hot sauce makers!

I make hot sauce but I ferment the peppers first. After about 4 weeks I put it all in a blender and liquefy the whole jar. Next I strain through a mesh strainer. I take the liquid and add cider vinegar. Proportions depend on how hot I want - I just experiment with a small sample to get the proportions. This is also yummy if you add a few garlic cloves to the fermenting peppers. I keep it on the shelf of my pantry for a year. In the fridge probably a lot longer.

Sep 24, 2014
hippioflov in Home Cooking

Soup inspiration- soupspiration?

Not technically a soup, but black-eyed peas are a hearty meal. We simmer ours in a veggie broth with celery, onions, corn, and potatoes. Sometimes we add chopped greens like kale or spinach. Our favorite add in seasonings are garlic and hot sauce. If we're really adventurous we add some tomato juice! Being Southern, cornbread is always on the side.

Sep 19, 2014
hippioflov in Home Cooking
1

Eye of the round vs chuck for beef stew?

I often buy eye of round on sale and chop it up for stew. Still comes out yummy. Guess depends on how much fat you want. Also I use a crock pot and simmer the stew on high all day. That may make a difference.

Sep 07, 2014
hippioflov in Home Cooking

sauce for pork burger

May I suggest a cranberry sauce? Maybe even one with some diced hot peppers. Apple butter is good too. We like to put a fruity salsa on them too - usually one with peaches and hot peppers. Unusual, but blue cheese dressing is yummy with pork and apples.

Sep 07, 2014
hippioflov in Home Cooking

Slow Roasting and Jarring Tomatoes in Olive Oil

Definitely can't store them safely in olive oil. Maybe in the fridge for a few weeks, but I wouldn't push the limits. What you buy in the story has preservatives added. I know people did it in the past, but it's risky to preserve in only oil.

You do have some alternatives. You can roast and dehydrate the tomatoes. When you want to use, soak in olive oil. You could roast and water-bath can the tomatoes and then drain to use. When you can the tomatoes, it is safe to add some minced garlic to the jar. Pressure canning is an option, but the tomatoes will tend to cook down. Diced tomatoes can be canned and then you can drain them for sandwiches - kinda like a bruschetta. It's ok to roast in olive oil, but when you can cover the tomatoes with water or some kind of broth or tomato juice. I often roast tomatoes in olive oil and spices, then run it through a blender, and pressure can for tomato sauce You could also roast the tomatoes, thoroughly drain, and freeze. Defrost for sandwiches. Still a little mushy though. There are two more exotic solutions. One is to dice the tomatoes and pickle them. A different flavor, but still tomato tasting. I really like pickled tomatoes on a salad. Tomato jam is yummy, but sweet. It's still good on savory sandwiches like roast beef, chicken, pork - just about any meat. It's also great on bagels with cream cheese.

This is the tomato lovers dilemma. Love tomatoes on sandwiches, but not so easy to get good tomatoes in the winter. Maybe that's why I love them so much, they make me wait.

Sep 07, 2014
hippioflov in Home Cooking

Pickled Okra Canning and Sealing Conundrum

They are safe as long as you keep the in the fridge. Since you put them in before they had sealed, you can't be sure they sealed properly - due to the processing or just a drop in temperature inside the jar. If you put a jar of any warm food in the fridge, it will "seal", but that doesn't mean it's safe to put on the pantry shelf. Your okra is ok to keep in the fridge and eat in the next few months, but no guarantees on it if you store it unrefrigerated.

When I can, I usually wait 24hrs before deciding the jar isn't going to seal. Then I put the unsealed jars in the fridge and use them. Unsealed water bath stuff like pickles and jellies I am comfortable storing in the fridge for a few months. Unsealed pressure canned stuff I use within two weeks.

Sorry this is so long, but I wanted to thorough.

Sep 07, 2014
hippioflov in Home Cooking

In need of big, bold, super flavored tomato sauce ideas.

Chili is always yummy over pasta. Better yet, mix up the pasta and chili with some hot salsa, pour into a casserole, top with cheese, and bake til hot and cheese is slightly browned.

A more traditional option would be a bold pesto - extra garlic, extra olive oil. Try some unusual nuts like pecans. Maybe a different green like cilantro.

Sep 05, 2014
hippioflov in Home Cooking

Suggestions for what to do with a quart of bacon fat?

Lucky you! I like to slice broccoli and celery, mince some garlic, and then quickly brown in a little bacon fat. Great over pasta or rice.

Wilted salads and for making cornbread are great ideas too.

Sep 03, 2014
hippioflov in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

For us, it's anything that we can put in a crockpot. Even my daughter at college does this once a week for her and her roommates.

Sep 03, 2014
hippioflov in Home Cooking

Cooked Green and Wax Beans -- Need Your Ideas!

I find a ginger and soy dressing is yummy on beans.

Sep 03, 2014
hippioflov in Home Cooking
1

Recipes for tomatoes NOT as the star ingredient?

Stuffed tomatoes - just like the peppers but in tomato shells.

Tomato jam - chopped tomatoes, cinnamon, cloves, lemons, and sugar. Great on a bagel with cream cheese. Great over roast chicken and pork. Also my secret chili ingredient.

Aug 27, 2014
hippioflov in Home Cooking

Adding whole tomatoes to Indian-style rice? Am I crazy?

Oh yeah! Tomatoes and rice are perfect companions. Sometimes I cook just rice and tomatoes together. A little salt, a little hot sauce, a little curry and it's lunch

Aug 27, 2014
hippioflov in Home Cooking

Best way to enjoy a great bar of chocolate?

How about a luscious glass of red wine?

Aug 06, 2014
hippioflov in Home Cooking

Your best tomato recipes please - worthy of the tastiest specimens!

Tomato-Blackberry Vinaigrette

I just make this without measuring, but here it is approximately.

1 c chopped tomatoes
couple of tbs balsamic vinegar
couple of tbs of olive oil
cracked black pepper
salt
couple of tbs of blackberry jelly - maybe more like 4 tbs

whirl in blender

I love it over blanched green beans.

Aug 05, 2014
hippioflov in Home Cooking

I love Bacon. I love Peaches. Huh?

I once thought dark chocolate bars with bacon pieces were a bad idea, until I tried one. Peaches and bacon could work - the sweet peach flavor and salt, smoky bacon flavor might just work. Lots of peaches in Georgia. I may give this try soon.

Jul 25, 2014
hippioflov in Home Cooking

A Discussion on Vinegar

For a cold, apple cider vinegar, water, and honey. You have to decide on your proportions. Heat and sip.

You can make your own vinegar with fruit peels. Backwoods Home Magazine has directions. I just mix the peels, some vinegar mother, and a little water. Cover and let sit til nice and tart.

Jul 25, 2014
hippioflov in Home Cooking

A Discussion on Vinegar

Another non-cooking use is to soothe a sunburn. Put some on a washcloth and pat over the burn. Great to clean the microwave too.

Jul 25, 2014
hippioflov in Home Cooking

Best bang for the (time/energy/cost) buck recipes

My own ground beef. I buy lean cuts and grind my own. So much tastier. I also buy Boston butts and other fattyish pork to make my own sausage. Plus it costs a lot less!

Jul 25, 2014
hippioflov in Home Cooking

Best bang for the (time/energy/cost) buck recipes

Same here and we get to experiment with new flavors. I keep a 5-gallan glass jar with a spigot on the kitchen counter and we just tap off that. I add more tea when it gets low.

Jul 25, 2014
hippioflov in Home Cooking

biscuits & gravy w/ eggs, country ham

I'd give it a go and see how it tastes. I think fat is pretty much fat.

Jul 24, 2014
hippioflov in Home Cooking

Need to use 600g/21 oz. of Valbreso Feta before it expires 08/17/2014

I have drained the cheese and frozen it. Then I just crumble it up straight from the freezer.

Jul 24, 2014
hippioflov in Home Cooking
1

What to do with leftover green beans.

I like to put some in the bottom of a pint mason jar with a little Italian dressing and top with a green salad. At lunch I just dump the jar out onto a plate and instant salad with the green beans and dressing on top.

You can pickle the leftover ones to use in salads or with cheese trays.

A really "red-neck" way we use them up is to crumble up cornbread in bowl, top with green beans, chopped onion, carrots, cucumbers, tomatoes, or whatever other veggies you prefer, and then some ranch dressing.

Jul 24, 2014
hippioflov in Home Cooking

Is this tacky?

I agree linuafood. Usually I do try to let guests know what's on the menu ahead of time. Sometimes they even say wow that's a lot to do, let me bring something.

Jul 21, 2014
hippioflov in General Topics

Is this tacky?

funny

Jul 21, 2014
hippioflov in General Topics