First thread pretty long,time to start a new one

Link to Part One
http://forums.equipped.org/ubbthreads.php?ubb=showflat&Number=249329#Post249329
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Ive got sprouts going on now,yellow and black mustard,radish and alfalfa.Should make a fine salad.Will post next week when done.

Amazon also has screaming good deals on seeds,can get 5 lbs of some for 12-16 dollars,cheapest Ive ever seen and batch I just bought sprouting beautifully and well packed too.

I like anything growing,like quick,or things that store.

I ran across this at PharmerPhils....
http://pharmerphil.proboards.com/thread/15561/pickled-pork

Going to try this next time I get to the store.May check some other recipes first though,I like the type with the gel,this doesnt say if these do that.

PICKLED PIGS FEET

3 1/4 lbs. pigs feet
Cold water
2/3 c. white vinegar
6 tbsp. sugar
1 1/2 tbsp. salt
1 tsp. pickling spice
5 pepper kernels


Place clean pigs feet into 4 quart pot. Cover with cold water; bring to boil. Simmer until meat is fairly tender. Skim off foam occasionally. Cool for 8 to 10 hours. Drain, reserving liquid and place meat into jars. Combine 2 1/4 cups of liquid and remaining ingredients. Bring to boil and simmer for a few minutes. Pour over pigs feet. Cool and refrigerate. Serve cold.
VARIATION: Other parts of pig such as ankles, ears, tongue and heart may be substituted for feet.

EDIT-anybody made these before that can chime in?

I stumbled upon Country Choice Organic Quick Cook Steel Cut Oats in a superstore today. I really like oatmeal on the trail, and steel cut oats are my favourite. I've never had them together before because this is the first time I've seen a quick cooking version.

I'm going to try them just like at home, at home, with some powered milk and brown sugar. might throw in some dried cranberries too to kick it up a notch.

Tried something yesterday that I saw in a YouTube video: raman instead of oatmeal for breakfast. Cook the noodles as normal, but without the seasoning pad. When noodles are cooked, drain water, and add brown sugar and cinnamon. It was OK but too bland to be savoury and not sweet enough. I'll stick to the oatmeal.

I like that Ramen as a base with dehydrated veggies,cant imagine sweet?

Funny,when I was in the Navy roommates Mom was Japanese,he must have known a hundred ways to cook Ramen and DANG but it was GOOD!

The mustard is new to us.This is 5 days worth.

In pint jars,soak in filtered water 6 hours and away we go.

I then rinse in tap water 2 times a day.

The yellow mustard only now after 4 days starting to sprout,dont know if thats normal or poor seed.

Sorry pics so large,photobucket wont do thumbs right now...These are day 1,day 3 and day 5 pics







Pics can see a few yellow mustards finally sprouting





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Going slowly,maybe kitchen being cool is an issue. Nice and green considering only light is from a fluorescent tube for most part,they dont get much sunlight.Still have a few days to go....

EDIT-Thinking about it,maybe yellow mustard needs more than a 6 hour soak in the beginning?

Hmmmm....interesting education on mustard
http://www.sproutpeople.com/seed/mustard.html

Spuds... try lining a jar with a piece of sandpaper....place your mustard seeds in and give them a circular shake for 10 seconds... then see if they sprout quicker... this is usually a pretty good method of seed scarification...

I'll try it,thanks Les.Mrs likes the idea too.

Going to use some sprouts on a lettuce salad tonight,yumm!

OK,salad done.Turns out my Alfalfa was broccoli.

It terms of spicy,lowest first it was Brocc,radish,black mustard.The mustard is strong,with a slight horseradish taste?

Anyhow,I just layered them sparingly on the Iceberg lettuce layers,some red onion,cucumbers,tomato,boiled egg,avocado.Topped with a Blue Cheese Vinaigrette



Toss,add rest...



Toss with fork in bowl with Vinaigrette,forgot to take that picture,consumption in progress

Salad Dressings are a recent project,good value and not loaded with preservatives

This is our version of a Vinaigrette we found online at Food network

Read more at: http://www.foodnetwork.com/recipes/melis...tml?oc=linkback

Blue Cheese Vinaigrette

1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 clove minced garlic
1/4 cup olive oil
1 teaspoon sugar
3 tablespoons crumbled blue cheese
Salt and black pepper



Mix (whisk) the mustard,vinegar,sugar,blue cheese and garlic.Then stir in the oil,whisking to an emulsified form.Salt and pepper to taste,can add more or less vinegar to your preference

Makes enough for 2 salads for us,Mrs likes more than I do on hers.

This is a great recipe,tastes just like the Chinese take out if you like that.Took 15 minutes to make,for meat we used round steak we have butcher run through the tenderizer.
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http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476


3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.


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We served over Chinese noodles instead of rice,and cooked on high heat in a cast iron pan.

Horrible photo color in this image,it is NOT orange


This really turned out well.