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  5. Gardening, canning, pickling and everything related

Gardening, canning, pickling and everything related

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  • C calldoctoday

    Chef Sounds like we may have crossed each other’s path in the middle of the night. What restaurant did you have in Spring or was that before or after my time in the neighborhood? Yes, there are a bunch of places out there in Alabama like that.

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #205

    calldoctoday You were gone before my restaurant, but you may know the location, next to Theiss farmers market on Stuebner Airline, behind the HEB

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    • C Offline
      C Offline
      calldoctoday
      Team Blue Power User Regular Contributors
      wrote on last edited by
      #206

      Its a small world. I used to sort of have a specialty or maybe a name that I developed doing the design & maintenance on the meat processing outfits (OSWWF) in the area. I used to do the work for Alton who had been around a long time & had the plant up in, was it Spring or Huffman, I cannot remember. I think he passed & his son moved the sausage factory up to, well I cannot remember the name of that place where they had a homestead north of Houston. My brain does that these days as I had it in my mind when I started writing & then, poof. Oh, Normandy, I think he moved it up that way. They had some good stuff coming out of there that they shared with me for helping them out.

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      • ChefC Chef

        calldoctoday Use to live in Spring, that’s where I started my first restaurant. Live in Sealy now. Lived in alabama for several years, Got my graduate degree in engineering from the University of Alabama, then worked for 3M in Guin Alabama, located in the middle of nowhere…

        K Offline
        K Offline
        kevo
        wrote on last edited by
        #207

        Chef My ex is from Winfield. We went to visit her family back then (2002?) and I remember shopping at the PW in Guin.

        ChefC 1 Reply Last reply
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        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #208

          lkrfletcher Beet Root Powder is especially foul stuff if you haven’t ever tried it. THey use it as a replacement for sodium erythorbate and for color in “naturally cured meats” They also use it in a Pre Work Out I used to take but it made it taste just terrible!

          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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          • deanlorensenD deanlorensen

            Anybody do anything with radishes? I’ve always eaten them just raw. I’ve seen a few places pickle them and Im starting to see roasted/baked.

            pr0wlunwoofP Offline
            pr0wlunwoofP Offline
            pr0wlunwoof
            Regular Contributors
            wrote on last edited by
            #209

            deanlorensen we grew some diakon radishes several years back. We cut them up and treated them like potatoes. They grew prolific through the winter. The deer mowed them down several times and them dug them out of the ground after it froze.

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            • K kevo

              Chef My ex is from Winfield. We went to visit her family back then (2002?) and I remember shopping at the PW in Guin.

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #210

              kevo Winfield is where I lived. People thought I was out of my mind buying only 1 acre. Around those parts, you raised, grew or bartered for many things. Turnout I was the only person who know how to do ceramic tile work, got all the food, fruits, vegetables, and even children clothing I could ever use. Loved to drive through Fayette and on the side of the road they would fry fresh pork skin.

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              • C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #211

                I was on assignment several years back around the Jasper, Lynn area & met some good folks from the Winfield area. I am trying to think of that little restaurant up there, buffet style, run by the same family for years, Cedar Creek or something like that keeps coming to mind, but I cannot put my finger on it. Pretty country. We like the old style PWs like long ago, they are a good store. We have some outlaws up around Carbon Hill too.

                ChefC 1 Reply Last reply
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                • C calldoctoday

                  I was on assignment several years back around the Jasper, Lynn area & met some good folks from the Winfield area. I am trying to think of that little restaurant up there, buffet style, run by the same family for years, Cedar Creek or something like that keeps coming to mind, but I cannot put my finger on it. Pretty country. We like the old style PWs like long ago, they are a good store. We have some outlaws up around Carbon Hill too.

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #212

                  calldoctoday If I’m remembering right, hamburgers and chicken tenders were the specialty, one place in Guin, one in Winfield. The mayor at the time ran the dairy queen and the western auto, the chief or police ran the hardware store, fire department and post office.

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                  • C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #213

                    That mayor sounds like the same mayor that I met when down in Amelia Louisiana during the 70’s. I was down there about a month or so maybe & the mayor ran the hardware store, a little restaurant, & a little grocery store. Those were the days.

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                    • lkrfletcherL lkrfletcher

                      Nothing like home made pickles. I just opened one of my habanero dills yesterday. So good and soooo crisp.

                      pr0wlunwoofP Offline
                      pr0wlunwoofP Offline
                      pr0wlunwoof
                      Regular Contributors
                      wrote on last edited by pr0wlunwoof
                      #214

                      lkrfletcher we did pickles for the first time this year. My cucumbers were gangbusters till the pickle worm found them. Fought those bastsrds for two months.

                      20200715_131418.jpg

                      lkrfletcherL Tex_77T 2 Replies Last reply
                      3
                      • pr0wlunwoofP pr0wlunwoof

                        lkrfletcher we did pickles for the first time this year. My cucumbers were gangbusters till the pickle worm found them. Fought those bastsrds for two months.

                        20200715_131418.jpg

                        lkrfletcherL Offline
                        lkrfletcherL Offline
                        lkrfletcher
                        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                        wrote on last edited by
                        #215

                        pr0wlunwoof looks awesome.

                        Life is a Garden - Dig it.

                        YooperDogY 1 Reply Last reply
                        0
                        • pr0wlunwoofP Offline
                          pr0wlunwoofP Offline
                          pr0wlunwoof
                          Regular Contributors
                          wrote on last edited by pr0wlunwoof
                          #216

                          We also put up greenbeans and some strawberry fig jam. Got enough butternut squash to make everyone tired of it . Also froze enough tomatoes to get us through.

                          20200604_173704.jpg

                          20200726_190000.jpg

                          20200712_133342.jpg

                          20200619_134916.jpg

                          lkrfletcherL ChefC 3 Replies Last reply
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                          • lkrfletcherL lkrfletcher

                            pr0wlunwoof looks awesome.

                            YooperDogY Offline
                            YooperDogY Offline
                            YooperDog
                            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                            wrote on last edited by
                            #217

                            lkrfletcher you must of had a stash of lids and bands. About as easy to find as primers for reloading.

                            lkrfletcherL 1 Reply Last reply
                            1
                            • pr0wlunwoofP pr0wlunwoof

                              We also put up greenbeans and some strawberry fig jam. Got enough butternut squash to make everyone tired of it . Also froze enough tomatoes to get us through.

                              20200604_173704.jpg

                              20200726_190000.jpg

                              20200712_133342.jpg

                              20200619_134916.jpg

                              lkrfletcherL Offline
                              lkrfletcherL Offline
                              lkrfletcher
                              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                              wrote on last edited by
                              #218

                              pr0wlunwoof I love butternut squash. I did some dilly fire beans this season too. I’ll have to post pictures later on.

                              Life is a Garden - Dig it.

                              pr0wlunwoofP 1 Reply Last reply
                              0
                              • YooperDogY YooperDog

                                lkrfletcher you must of had a stash of lids and bands. About as easy to find as primers for reloading.

                                lkrfletcherL Offline
                                lkrfletcherL Offline
                                lkrfletcher
                                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                wrote on last edited by
                                #219

                                YooperDog yep I got a bunch. Stocked up a while ago.

                                Life is a Garden - Dig it.

                                YooperDogY 1 Reply Last reply
                                1
                                • pr0wlunwoofP pr0wlunwoof

                                  We also put up greenbeans and some strawberry fig jam. Got enough butternut squash to make everyone tired of it . Also froze enough tomatoes to get us through.

                                  20200604_173704.jpg

                                  20200726_190000.jpg

                                  20200712_133342.jpg

                                  20200619_134916.jpg

                                  lkrfletcherL Offline
                                  lkrfletcherL Offline
                                  lkrfletcher
                                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                  wrote on last edited by
                                  #220

                                  pr0wlunwoof awesowe
                                  Here are my fire beans. Great for bloody Mary’s
                                  D9067791-53F3-43D1-8211-61C744172D1F.jpeg

                                  Life is a Garden - Dig it.

                                  pr0wlunwoofP 1 Reply Last reply
                                  3
                                  • lkrfletcherL lkrfletcher

                                    pr0wlunwoof I love butternut squash. I did some dilly fire beans this season too. I’ll have to post pictures later on.

                                    pr0wlunwoofP Offline
                                    pr0wlunwoofP Offline
                                    pr0wlunwoof
                                    Regular Contributors
                                    wrote on last edited by
                                    #221

                                    lkrfletcher I mad 3 half pan casseroles and froze 2 of them. I like it pretty well. I have 5 5gallon buckets with sweet potatoes I grew from slips off a walmart potatoe. I hope they make. Been feeding them worm casting tea from my worm bin.

                                    1 Reply Last reply
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                                    • lkrfletcherL lkrfletcher

                                      pr0wlunwoof awesowe
                                      Here are my fire beans. Great for bloody Mary’s
                                      D9067791-53F3-43D1-8211-61C744172D1F.jpeg

                                      pr0wlunwoofP Offline
                                      pr0wlunwoofP Offline
                                      pr0wlunwoof
                                      Regular Contributors
                                      wrote on last edited by
                                      #222

                                      lkrfletcher I love a good bloody Mary. I usually use zing Zang as scratch takes half a pantry sometimes.

                                      1 Reply Last reply
                                      1
                                      • lkrfletcherL lkrfletcher

                                        YooperDog yep I got a bunch. Stocked up a while ago.

                                        YooperDogY Offline
                                        YooperDogY Offline
                                        YooperDog
                                        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                        wrote on last edited by
                                        #223

                                        lkrfletcher rare as hens teeth around here, but I have a small stash put aside. Just another item to add to the keep an eye open for.

                                        1 Reply Last reply
                                        0
                                        • lkrfletcherL Offline
                                          lkrfletcherL Offline
                                          lkrfletcher
                                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                          wrote on last edited by
                                          #224

                                          I’m in a big city so not too hard to find. I haven’t needed to buy any for a while.

                                          Life is a Garden - Dig it.

                                          1 Reply Last reply
                                          0

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