WD Daily Chat - Talk about anything You Like
The second picture is with them wrapped in Glad brand Press-n-Seal then I bagged them and froze them I gave some away and still have about 2 or 3 dozen.
I made about8 dozen.
I cook them in red sauce for pasta or bake them with potatoes, carrots and onions and some meat stock.
I made about8 dozen.
I cook them in red sauce for pasta or bake them with potatoes, carrots and onions and some meat stock.
Ross- tightwad home cook
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Brilliant Ross and thank you. You sure are a chef of all types. I know I have read your post. I will try that next time I make sausage. The farmers market is every Wednesday in our small town. I also bought a fresh head of cabbage for sauerkraut. I will do the peppers the same way with an airlock. Pork butt here is $2.39-2.49 lb, even at Sams. I am out.
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The shortage as I understand is from the piglet virus. So the harvest will be smaller. Minnesota is second largest pork producers in the nation. With 3500 family farms. I only know this because the MN state fair is going on now and the news is full of chit chat. $2.39-2.49 is high for us it is usually around $1.89 most of the time. Right after Easter is when I buy my pork butt. Everybody is buying ham and there is a lot of pig left then $1.29. A farmer friend told me that a person should go just before Easter and Coborns had butt at $.99 lb. Going to try that next year.
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Mike,grasshopper wrote:Pork butt here is $2.39-2.49 lb, even at Sams. I am out.
Take an ice chest with you to the fair, if you have time for an additional stop. South of the fair grounds and west of Snelling on Como Ave. is a Restaurant Depot. If you buy a case lot, the price is usually under $2.00/lb. for pork shoulder. They also sell pork cushion. You don't need to be a member, just stop at the check-in counter and ask for a guest pass. Jean and I buy all our meat there, now. Only shop at Cub when a good sales price comes up.
Jim
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Jim! My brother in law has a pallet business right next door and I parked there when at the fair. Only been in there once. Shuswap I did check on the piglet virus. This is what was told to me from the pork producers. The piglet suffers from acute diarrhea which can't be stopped. The sow has it but is immune from it. Hang on, they are grinding the intestines of the infected piglet an feeding back to them. Killed virus vrs live virus.? The weather plays no part in it. Then if you visit one producer, you must wait 72 hrs before visiting another. Also wearing rubber slip over boots. Some producers have lost 90% of the births. This virus has been in other countries before getting to the USA.
Hi,
One of our friend is wondering in another topic, how much garlic scape to use.
I say as much as regular fresh garlic, but weigh it. There are many different strength of garlic, and also many different size of cloves.
I grow them, and because I'm here now, I show you some of my this years peppers too.
Garlic.
One of the bigger tomato.
Tomato, apple, and lipstick peppers.
And my most favorite (szegedi) peppers.
Nice size too, compare to what.......
One of our friend is wondering in another topic, how much garlic scape to use.
I say as much as regular fresh garlic, but weigh it. There are many different strength of garlic, and also many different size of cloves.
I grow them, and because I'm here now, I show you some of my this years peppers too.
Garlic.
One of the bigger tomato.
Tomato, apple, and lipstick peppers.
And my most favorite (szegedi) peppers.
Nice size too, compare to what.......
Failure to prepare is preparing to fail.
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