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Post by sd51555 on Nov 23, 2017 20:17:05 GMT -6
Got to work tonight. Cheap slab of beef from Hyvee Potato Carrot Onion Pearled barley Better than bullion There’s about $1.50 in this per pint. It’s also just under half stock/half solid food. I made up my bullion base to a mild flavor and salted it to my liking. Gonna let the foods do the rest. Before the soup base was added. After the base was added.
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Post by mnfish on Nov 23, 2017 21:15:02 GMT -6
Yum yum. Great recipe in the book u just ordered on bone stock using pork bones. That might step up ur stew a notch
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Post by sd51555 on Nov 23, 2017 21:34:53 GMT -6
Yum yum. Great recipe in the book u just ordered on bone stock using pork bones. That might step up ur stew a notch Looking forward to that. Should be here early next week. This batch was to get some chow in the cupboard for after work. I'll get tweeking from this batch forward. I'd like to come up with a kind of pork/kraut/tater/carrot/celery/gravy canned goody, like it was in the crock pot all day, but ready in 2-3 minutes after work.
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Post by Freeborn on Nov 23, 2017 22:48:18 GMT -6
Looks great, perfect winter food.
Have got to try this.
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Post by sd51555 on Nov 23, 2017 23:06:58 GMT -6
Done deal.
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Post by Bwoods11 on Nov 24, 2017 8:52:41 GMT -6
Tasty, looks better than Dinty Moore
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Post by biglakebass on Nov 24, 2017 15:46:52 GMT -6
Tough to beat Dinty. I have a soft spot for the dinty. Haaa.
Could u put gravy in with it?
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Post by Catscratch on Nov 24, 2017 15:50:06 GMT -6
Tasty looking stuff. I need to learn how to can but the thought of botulism always made me shy away.
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Post by sd51555 on Nov 24, 2017 19:58:00 GMT -6
Tough to beat Dinty. I have a soft spot for the dinty. Haaa. Could u put gravy in with it? I’d just thicken this up.
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Post by sd51555 on Nov 24, 2017 20:01:29 GMT -6
Tasty looking stuff. I need to learn how to can but the thought of botulism always made me shy away. Completely avoidable. It’s got to be a severe deviation from the instructions to get sick. My grandma is a good example. She used to can chicken via water bath (which will probably kill you). She was afraid of pressure canning, so she “compensated” by bath-cooking for 3 hours. Canning is incredibly simple after you spend about 10 minutes reading your canner book and then some time in a recipe book. Then you’ll go off script and make your own stuff.
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Post by sd51555 on Nov 24, 2017 20:02:04 GMT -6
Nailed it.
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Post by Catscratch on Nov 24, 2017 20:14:16 GMT -6
Tasty looking stuff. I need to learn how to can but the thought of botulism always made me shy away. Completely avoidable. It’s got to be a severe deviation from the instructions to get sick. My grandma is a good example. She used to can chicken via water bath (which will probably kill you). She was afraid of pressure canning, so she “compensated” by bath-cooking for 3 hours. Canning is incredibly simple after you spend about 10 minutes reading your canner book and then some time in a recipe book. Then you’ll go off script and make your own stuff. I can follow directions! Now I just need the motivation to get the equipment.
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Post by sd51555 on Nov 24, 2017 20:36:27 GMT -6
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Post by sd51555 on Nov 24, 2017 20:38:08 GMT -6
So I just wrapped up eating that first pint. I'm plenty full, and it was done in 90 seconds.
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