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Gardening, canning, pickling and everything related

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  • C calldoctoday

    Well, we could go back to eating poke salad like when we were kids & sassafras root tea. Then I have also tried Yucca, but I have heard since then that was not too smart. Also, Greenbrier & some other things that are rampant are edible if it comes down to it. Then we can get to them tree rats, etc. Tree Rat stew is delicious.

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #249

    calldoctoday Sounds like you could be from Louisiana

    C 1 Reply Last reply
    0
    • ChefC Chef

      calldoctoday Sounds like you could be from Louisiana

      C Offline
      C Offline
      calldoctoday
      Team Blue Power User Regular Contributors
      wrote on last edited by
      #250

      Chef Hey, I love the good folks from Louisian & God knows I love the food. Got so bad one time, my wife asked me if I wanted to move there, but I said no. You would have no idea were I am really from, but that is OK, we’ll leave it that way. Oh, I do still use File’ on my Gumbo & whew, I got some Gumbo!

      craigriceC 1 Reply Last reply
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      • craigriceC craigrice

        calldoctoday I would love to have some sassafras tea not had it in almost 50 years

        C Offline
        C Offline
        calldoctoday
        Team Blue Power User Regular Contributors
        wrote on last edited by
        #251

        craigrice Yes indeedy. It has probably only been about 35 years for us as we had some trees on one of our properties & I would make it. Drank it all the time as a kid as my mother knew it was good for us. God Bless Her Soul, she had a lot old indian home remedies & some of them, whew, if they did not get rid of what ales up, you better. Like Cayenne Tea, Homemade Quinine, lots of teas & herbs. Now a days, I think most of that stuff is illegal. I have no complaints though at all.

        1 Reply Last reply
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        • C calldoctoday

          Chef Hey, I love the good folks from Louisian & God knows I love the food. Got so bad one time, my wife asked me if I wanted to move there, but I said no. You would have no idea were I am really from, but that is OK, we’ll leave it that way. Oh, I do still use File’ on my Gumbo & whew, I got some Gumbo!

          craigriceC Offline
          craigriceC Offline
          craigrice
          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
          wrote on last edited by
          #252

          calldoctoday my wife loves my shrimp and sausage stew

          ChefC 1 Reply Last reply
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          • craigriceC craigrice

            calldoctoday my wife loves my shrimp and sausage stew

            ChefC Offline
            ChefC Offline
            Chef
            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
            wrote on last edited by
            #253

            craigrice Sounds a lot like shrimp creole…

            1 Reply Last reply
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            • craigriceC Offline
              craigriceC Offline
              craigrice
              Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
              wrote on last edited by
              #254

              very similar but quicker

              1 Reply Last reply
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              • R Offline
                R Offline
                RON PARRISH
                Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                wrote on last edited by
                #255

                IMG_0482.jpg The garden is getting hot!!

                ChefC 1 Reply Last reply
                3
                • R RON PARRISH

                  IMG_0482.jpg The garden is getting hot!!

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #256

                  RON PARRISH Looking good. What variety are they?

                  1 Reply Last reply
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                  • R Offline
                    R Offline
                    RON PARRISH
                    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                    wrote on last edited by
                    #257

                    Yellow ghost,red ghost,scorpion and habanero

                    pr0wlunwoofP 1 Reply Last reply
                    1
                    • R RON PARRISH

                      Yellow ghost,red ghost,scorpion and habanero

                      pr0wlunwoofP Offline
                      pr0wlunwoofP Offline
                      pr0wlunwoof
                      Regular Contributors
                      wrote on last edited by
                      #258

                      RON PARRISH dude you making a recipe of mass destruction?

                      ChefC 1 Reply Last reply
                      1
                      • pr0wlunwoofP pr0wlunwoof

                        RON PARRISH dude you making a recipe of mass destruction?

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #259

                        pr0wlunwoof Just couldn’t plant corn anywhere near it - would have popped

                        pr0wlunwoofP 1 Reply Last reply
                        1
                        • craigriceC Offline
                          craigriceC Offline
                          craigrice
                          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                          wrote on last edited by
                          #260

                          RON PARRISH you will need to have ice-cream on hand for a chaser

                          1 Reply Last reply
                          1
                          • ChefC Chef

                            pr0wlunwoof Just couldn’t plant corn anywhere near it - would have popped

                            pr0wlunwoofP Offline
                            pr0wlunwoofP Offline
                            pr0wlunwoof
                            Regular Contributors
                            wrote on last edited by
                            #261

                            Chef I have read allot about those reaper peppers. They are ridiculous. Like a drop of extract would heat several gallons with of liquid. The creator eats them whole. Apparently if you eat stuff that hot you become tolerant over time. Probably scars your taste buds.

                            ? 1 Reply Last reply
                            0
                            • R Offline
                              R Offline
                              RON PARRISH
                              Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                              wrote on last edited by
                              #262

                              These will be headed to dehydrator and ground .I sprinkle it on everything but you have to be very careful a little goes a very long way!

                              1 Reply Last reply
                              2
                              • pr0wlunwoofP pr0wlunwoof

                                Chef I have read allot about those reaper peppers. They are ridiculous. Like a drop of extract would heat several gallons with of liquid. The creator eats them whole. Apparently if you eat stuff that hot you become tolerant over time. Probably scars your taste buds.

                                ? Offline
                                ? Offline
                                A Former User
                                wrote on last edited by
                                #263

                                pr0wlunwoof said in Gardening, canning, pickling and everything related:

                                Chef I have read allot about those reaper peppers. They are ridiculous. Like a drop of extract would heat several gallons with of liquid. The creator eats them whole. Apparently if you eat stuff that hot you become tolerant over time. Probably scars your taste buds.

                                Scars the “other” end too!

                                ChefC 1 Reply Last reply
                                2
                                • ? A Former User

                                  pr0wlunwoof said in Gardening, canning, pickling and everything related:

                                  Chef I have read allot about those reaper peppers. They are ridiculous. Like a drop of extract would heat several gallons with of liquid. The creator eats them whole. Apparently if you eat stuff that hot you become tolerant over time. Probably scars your taste buds.

                                  Scars the “other” end 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
                                  #264

                                  @Fat-Bob That’s why you always have ice cream after hot peppers, so when you are sitting there in pain, you can scream “come on ice cream…”

                                  ? 1 Reply Last reply
                                  0
                                  • pr0wlunwoofP pr0wlunwoof

                                    Chef Well those are the two things its hard to find substitutions for. I can make beer but thats a couple weeks at best. Cloth diapers would signify the end of the world as far as I’m concerned.

                                    ChefC Offline
                                    ChefC Offline
                                    Chef
                                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                    wrote on last edited by
                                    #265

                                    pr0wlunwoof Understand. But thinking about it, there are a few others things that are needed, just this is a family posting. Not going to let the censor god get me again.

                                    1 Reply Last reply
                                    0
                                    • ChefC Chef

                                      @Fat-Bob That’s why you always have ice cream after hot peppers, so when you are sitting there in pain, you can scream “come on ice cream…”

                                      ? Offline
                                      ? Offline
                                      A Former User
                                      wrote on last edited by
                                      #266

                                      Chef I grow the hot stuff all the time. Just forgot to take pictures before they all got processed.

                                      Gardens are done here. They’re throwing the S-word around here Tuesday. 😞 I still planted spinach and lettuce, it will warm up again.

                                      ChefC 1 Reply Last reply
                                      0
                                      • ? A Former User

                                        Chef I grow the hot stuff all the time. Just forgot to take pictures before they all got processed.

                                        Gardens are done here. They’re throwing the S-word around here Tuesday. 😞 I still planted spinach and lettuce, it will warm up again.

                                        ChefC Offline
                                        ChefC Offline
                                        Chef
                                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                        wrote on last edited by
                                        #267

                                        @Fat-Bob My goodness. Heat index yesterday was 114. The s word - something I can only fantasize about last winter we did reach 29’F for a few hours. can only plant lettuce here in november or so. way too hot.

                                        YooperDogY 1 Reply Last reply
                                        0
                                        • ChefC Chef

                                          @Fat-Bob My goodness. Heat index yesterday was 114. The s word - something I can only fantasize about last winter we did reach 29’F for a few hours. can only plant lettuce here in november or so. way too hot.

                                          YooperDogY Offline
                                          YooperDogY Offline
                                          YooperDog
                                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                          wrote on last edited by
                                          #268

                                          Chef sam here, garden is winding down quickly. Temps I the 50’s-60’s the next week. Leaves are changing color and falling,. Starting to get ready for the big W.

                                          C 1 Reply Last reply
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