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  1. #211
    Senior Member wolver's Avatar
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    Quote Originally Posted by Rory McCanuck View Post
    That is really nice dressing!
    I mix it with about 1/3 or so of white vinegar, runnies it up nicely to make it easier to get over every leaf.
    I also like the zing from the vinegar.
    Worth trying.
    Vinegar is also good to use when getting the remains out of a bottle.

  2. #212
    Senior Member 2012Cvoguy's Avatar
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    Eats turned out, shot before I truly loaded my plate.... Then we had a rip roaring bonfire which attracted a few neighbours, damn my head hurts.

    84068D8B-FFBC-4535-B570-59F6833D3812_1_201_a.jpgC5E99313-F731-40D0-B096-B81AD8C5F85D_1_201_a.jpg

  3. The Following 3 Users Like This Post By 2012Cvoguy

    firemachine69 (07-19-2020), kennymo (07-21-2020), Mjolnir (07-19-2020)

  4. #213
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    Fresh spuds. And there was some other stuff like sirloin moose steaks, fresh carrots, fresh peas and such.

  5. #214
    Senior Member Macds's Avatar
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    Fresh spuds already? Holy smokes.
    Do you plant them in the fall?

    Were about 2 week out yet here.
    Fresh out the ground spuds are amazing.

  6. #215
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    Quote Originally Posted by Macds View Post
    Fresh spuds already? Holy smokes.
    Do you plant them in the fall?

    Were about 2 week out yet here.
    Fresh out the ground spuds are amazing.
    I felt like I was the last one to get them as many friends are eating theirs. They are big and would have been eatable a week ago. We seeded some quite early[for us] and they never came up for eons due to the cold May.
    I see a big pot of them ready to go on the stove for supper and the only change on the menu seems to be a ham cooking that we cure ourselves.

  7. #216
    Senior Member Macds's Avatar
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    Youre a lucky man pitw.
    Can I ask what variety?

    Ours are still green as can be, and were in end of March when we had a dry spell.

    Ive got a 700lb Berk\Tam sow here Im fixing to slaughter soon. Im going to keep a leg to try to cure ourselves.

  8. #217
    Moderator kennymo's Avatar
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    C2B33844-BA4A-4B06-9880-339851BDCAD6.jpg

    Stumbled across a piece of deer loin in my quest for steaks at the bottom of the freezer. The steaks are inside round, so I HAD to cook the loin, right? Steaks are passable. Loin came out freakin’ perfect, pink throughout without bleeding all over my chin. Grilled some baby potatoes, mushrooms, sweet pepper and peas to go with. And some rabbit food with poppyseed dressing.
    Cleverly disguised as a responsible adult.

  9. The Following 7 Users Like This Post By kennymo

    2012Cvoguy (07-27-2020), Dewey Cox (07-27-2020), firemachine69 (07-27-2020), lone-wolf (07-27-2020), Macds (07-30-2020), pitw (07-29-2020), Rory McCanuck (07-27-2020)

  10. #218
    Senior Member 2012Cvoguy's Avatar
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    Good to be back on the Gulf Coast.......

    D431B299-7939-4957-B966-CD4D5E86EAB2.jpg

  11. #219
    Senior Member Macds's Avatar
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    Whatcha got there for fish?
    Looks awesome!

  12. #220
    Senior Member RangeBob's Avatar
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    It's cob corn season here in southern Ontario.

    This year I've been using the technique of boiling water, turning it off, and dropping the shucked ears into the previously boiling water for 10 minutes.
    The goal temperature is 150F-170F. That converts the starches to something good, without converting the pectin to something bad.
    An advantage of this technique is that anything from 10 minutes to 30 minutes is still good, so it makes it easy to do other cooking like BBQ.

    I haven't seen any roadside vendors, just piles in supermarkets. We're not allowed to shuck the corn in the supermarket due to covid.

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