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Weekly Gardening Thread – 2011 (Vol. 33) August 26
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| 8-26-2011
| Red_Devil 232
Posted on 08/26/2011 10:14:53 AM PDT by Red_Devil 232
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To: who knows what evil?
Yep! I did kinda hijack my own thread didn't I?
And your salsa and my beer are a thousand miles apart and about 12 or so weeks apart also. I do hate waiting but it must be done! I am on a mission. LOL
181
posted on
08/30/2011 9:40:20 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Red_Devil 232
You do know you cant say you have a recipe - on this thread - and not post it !
I clipped and pasted my reply from a previous thread ! LOL :)
I use a Mirro 22 quart pressure cooker for the following. 15 pounds of cold water washed pork ribs cut into racks about one foot long. Cut off excess fat on the ribs and leave no more than about 15 percent fat on the ribs.
Sprinkle three or four teaspoons of course sea salt on both sides of the rib racks and rub it into the meat with your hands. Sprinkle four or five teaspoons of ground black pepper on the rib racks and rub it in with your hands. Sprinkle one heaping teaspoon of dry chilli pepper seeds over all of the racks of ribs on the meat side. Don't rub the chilli seeds in with your bare hands, wear clean rubber gloves ! The raw seeds burn like no tomorrow !
Pour in one and a half quarts of water in the bottom of the pressure cooker and place the bottom metal rack in the pressure cooker. Stack ribs on the bottom metal rack (off the water). Break up three whole star anise into segments and place them all over the stacked racks of meat.
Carefully seal and cover the pressure cooker. Vent steam for about three full minutes at high heat. The handle safety locks should be fully engaged. Put 10 lbs weight on the steam vent and cook for 18 to 19 minutes from first weight giggle. Reduce heat slowly down to medium low (about four and a half on an electric stove). When the timer for 18 minutes is up, turn off all heat on the burner and let the pressure cooker naturally cool down by itself.
Lift off pressure cooker lid so that the inside of the lid is facing away from you. Scoop rib racks into a large porcelian bowl or two. The rib meat will almost fall off the rib bones.
Thoroughly enjoyable.
182
posted on
08/30/2011 9:47:16 AM PDT
by
pyx
(Rule#1.The LEFT lies.Rule#2.See Rule#1. IF THE LEFT CONTROLS THE LANGUAGE, IT CONTROLS THE ARGUMENT.)
To: Red_Devil 232
Speaking of trying something new...just cleaned my first batch of tomato seeds with Oxi-Clean...enables you to side-step the multi-day fermentation process. Works like a charm...from tomato to seed drying tray in less than an hour...just saved a huge batch of Marianna’s Peace seeds (an AWESOME tomato if you have never grown one before)...it worked like a charm...Oxi-Clean took care of the gel in no time flat.
183
posted on
08/30/2011 9:52:14 AM PDT
by
who knows what evil?
(G-d saved more animals than people on the ark...www.siameserescue.org.)
To: pyx
Thanks! Oh I did take your advice about cooling down my wort. Got it down, over night, to 22C by taping a couple of those blue freeze packs to the outside.
184
posted on
08/30/2011 9:57:36 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: who knows what evil?
Whoa! That is indeed interesting! How much Oxi-Clean did you use?
185
posted on
08/30/2011 10:00:17 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Red_Devil 232
Excellent! Best of luck with your brewing.
186
posted on
08/30/2011 10:01:49 AM PDT
by
Bigg Red
(Palin in 2012)
To: Red_Devil 232
Oh I did take your advice about cooling down my wort. Got it down, over night, to 22C by taping a couple of those blue freeze packs to the outside.
Cool ! ... err ... good stuff ! LOL
187
posted on
08/30/2011 10:04:50 AM PDT
by
pyx
(Rule#1.The LEFT lies.Rule#2.See Rule#1. IF THE LEFT CONTROLS THE LANGUAGE, IT CONTROLS THE ARGUMENT.)
To: Redleg Duke
Hey Thanks for the offer but the bottles come with twist on caps and are reusable.
188
posted on
08/30/2011 10:07:19 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Red_Devil 232
Whoa! That is indeed interesting! How much Oxi-Clean did you use? Just a tablespoon, as per instructions...here's the link.
A number of people that save tomato seed swear by it...a real room and time saver; no question. My seeds went into the Oxi-Clean solution at noon, and they were in the sun drying on their tray by one. All the pulp and gel virtually cleaned out in 45 minutes...
189
posted on
08/30/2011 10:21:15 AM PDT
by
who knows what evil?
(G-d saved more animals than people on the ark...www.siameserescue.org.)
To: Red_Devil 232
My husband can maintain his weight....if he’s only drinking store-brought beer. When he really got heavy into brewing, well, the effects were noticeable. From space. (just kidding!)
On to gardening stuff: I have my first batch of sweet pickle relish in the hot water bath now. I didn’t jar it up in the 36 hours recommended, but went an extra day. I don’t think it should be a problem as the juice is straight vinegar and sugar. OK-I HOPE it won’t be a problem.
To: who knows what evil?
Thanks for the link. This is great info and a technique all of us tomato seed savers can use! I think it might be a good lead to use in this weeks up coming thread so everyone will be exposed to it!
191
posted on
08/30/2011 10:29:59 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Red_Devil 232
Congrats, looks like fun for you. Come to think of it, my dad used to brew some for a few years. I can't stand the taste of beer lol. But I need a can for these stubborn fruit flies I can't get rid of.
Really that is a nice setup, and I can see why you'd be so enthused about it. Hope you get agood first batch.
192
posted on
08/30/2011 10:34:02 AM PDT
by
Aliska
To: Aliska
It is amazing how those fruit flies just show up out of the blue and head straight for my glass of beer! Hate them!
193
posted on
08/30/2011 10:41:36 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: Aliska
My wife can’t stand the taste of beer either! Yippee, it is all mine, mine! She may have one of those frozen strawberry daiquiri drinks at a restaurant now and then, that is about it!
194
posted on
08/30/2011 10:48:17 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: hattend
Wife and I are faced with removing EVERYTHING from our great room and kitchen so the hardwood floors and drain board can be refinished. My brain freezes just thinking about it...
To: Red_Devil 232
Or you could visit old man Bender and he would take you
Here
To: GatorGirl
Leftover Wine? LOL. What’s that? I never have leftover wine.
197
posted on
08/30/2011 11:00:47 AM PDT
by
greeneyes
(Moderation in defense of your country is NO virtue. Let Freedom Ring.)
To: tubebender
Would not mind that visit at all. Do they have a couch I could nap on afterwards?
198
posted on
08/30/2011 11:01:04 AM PDT
by
Red_Devil 232
(VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
To: greeneyes
Hmmmm...
You’re right. That doesn’t happen too often around here, either.
Perhaps I didn’t think that through.
199
posted on
08/30/2011 11:02:47 AM PDT
by
GatorGirl
(Herman Cain 2012)
To: Red_Devil 232
Agreed...I was just going to remind myself to post that seed-saving link at the beginning of Friday’s thread for maximum exposure...if you happen to beat me to it, go for it!
200
posted on
08/30/2011 11:04:31 AM PDT
by
who knows what evil?
(G-d saved more animals than people on the ark...www.siameserescue.org.)
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