Dinner time

[grengadgy]

I bought a bushel from the farmers market today and I'm low on freezer room for 31 quqrts. that's the only reason I'm pressure cannning them

 

[CDGator]

I bought a bushel from the farmers market today and I'm low on freezer room for 31 quqrts. that's the only reason I'm pressure cannning them

Those will be great on game day!

 

[grengadgy]

Those will be great on game day!

I just cracked open a quart that was sealed and they are too mushy for me. I will have to modify the recipe and put in a extended heating period when I open them up to kill botulism. :

 

[CDGator]

I just cracked open a quart that was sealed and they are too mushy for me. I will have to modify the recipe and put in a extended heating period when I open them up to kill botulism. :

Ugh
Could you dry pack them to preserve them and then boil them again when opened?

 

[grengadgy]

Ugh
Could you dry pack them to preserve them and then boil them again when opened?

Even when you pressure can the low acid fruit or vegetable it is recommended that you boil them for 10 minutes after you open the jar for botulism. Botulism is at home in a low acid . low oxygen environment. I said the peanuts were mushy but they're just like most people like them.

I been canning for 50 years I just never liked for the freezer space for peanuts

 

[CDGator]

Even when you pressure can the low acid fruit or vegetable it is recommended that you boil them for 10 minutes after you open the jar for botulism. Botulism is at home in a low acid . low oxygen environment. I said the peanuts were mushy but they're just like most people like them.

I been canning for 50 years I just never liked for the freezer space for peanuts

I could definitely learn a lot from you. My mom didn’t can but I do remember my dad’s parents having a pantry full of canned food.

 

[grengadgy]

I could definitely learn a lot from you. My mom didn’t can but I do remember my dad’s parents having a pantry full of canned food.

Because we had a large (28 cubic foot) freezer we only canned tomatoes (about 100 quarts ) and green beans (around 70 quarts) per year. But nearly anything you can think of it can be canned. We did can salsa and homemade tomato based soups yearly but stayed away from the meats and stuff mainly because we didn't have a supply large enough to demand canning?

 

[Gator By Marriage]

I usually try to just post pictures of our own cooking, but occasionally I will post something from a restaurant if there was just something special about it.

Last month, Mrs G and I spent 11 days in Italy and had one amazing meal after another including one prepared by a Michelin 2* chef. We flew into Venice, but drove straight to Bologna. The next day we drove by a circuitous route to Assisi. We stayed there a couple of days before going to our ultimate destination of the Chianti region of Tuscany were we spent 6 days with some friends who had rented a villa there. We then spent a night in Padua to be close to the airport for our AM flight out of Venice the next day.

While no one was likely to think us locals in any of the cities we stayed in, taking pictures of our meals seemed way too touristy - though they were pretty much all photo worthy. In retrospect, I should have said “Who cares,” but in the moment it would have felt awkward. The one exception to this was a dinner we had in Assisi at a restaurant we discovered purely by chance. We did not realize it was built on the side of hill until we were taken to our table. The view below was so spectacular that pretty much everyone snapped a pic. You all can be the judges of whether that was Ok:





The steeple by the way is from the Basilica of San Francisco, the mother church of the Franciscans. For any architecture or art fans, it alone makes a stop in Assisi worthwhile

The dinner was excellent, but, obviously, the surroundings made for a fabulous experience. And since we were walking and not driving I allowed myself to be a bit over-served with local Umbrian wines.

First up was the Anti-pasto


The secondi was potato gnocchi with butter and sage:


The Primi Piatti was grilled sliced sirloin with a balsamic reduction sauce:

All in all, one our most memorable meals.

 

[NVGator]

I usually try to just post pictures of our own cooking, but occasionally I will post something from a restaurant if there was just something special about it.

Last month, Mrs G and I spent 11 days in Italy and had one amazing meal after another including one prepared by a Michelin 2* chef. We flew into Venice, but drove straight to Bologna. The next day we drove by a circuitous route to Assisi. We stayed there a couple of days before going to our ultimate destination of the Chianti region of Tuscany were we spent 6 days with some friends who had rented a villa there. We then spent a night in Padua to be close to the airport for our AM flight out of Venice the next day.

While no one was likely to think us locals in any of the cities we stayed in, taking pictures of our meals seemed way too touristy - though they were pretty much all photo worthy. In retrospect, I should have said “Who cares,” but in the moment it would have felt awkward. The one exception to this was a dinner we had in Assisi at a restaurant we discovered purely by chance. We did not realize it was built on the side of hill until we were taken to our table. The view below was so spectacular that pretty much everyone snapped a pic. You all can be the judges of whether that was Ok:

View attachment 59962

View attachment 59963

The steeple by the way is from the Basilica of San Francisco, the mother church of the Franciscans. For any architecture or art fans, it alone makes a stop in Assisi worthwhile

The dinner was excellent, but, obviously, the surroundings made for a fabulous experience. And since we were walking and not driving I allowed myself to be a bit over-served with local Umbrian wines.

First up was the Anti-pasto

View attachment 59965
The secondi was potato gnocchi with butter and sage:
View attachment 59966

The Primi Piatti was grilled sliced sirloin with a balsamic reduction sauce:
View attachment 59967
All in all, one our most memorable meals.

There’s a freaking hair on that gnocchi plate. I hope you sent that schite back.

 

[Gator By Marriage]

There’s a freaking hair on that gnocchi plate. I hope you sent that schite back.

Lol, I never noticed.

Given the color and length, it’s no doubt one of mine.

 

[grengadgy]

I just cracked open a quart that was sealed and they are too mushy for me. I will have to modify the recipe and put in a extended heating period when I open them up to kill botulism. :

I don't believe the 40-minute canning time is about botulism but for personal preference taste I cut my recipe to the 20 minutes and the peanuts are perfect.

 

[CDGator]

I usually try to just post pictures of our own cooking, but occasionally I will post something from a restaurant if there was just something special about it.

Last month, Mrs G and I spent 11 days in Italy and had one amazing meal after another including one prepared by a Michelin 2* chef. We flew into Venice, but drove straight to Bologna. The next day we drove by a circuitous route to Assisi. We stayed there a couple of days before going to our ultimate destination of the Chianti region of Tuscany were we spent 6 days with some friends who had rented a villa there. We then spent a night in Padua to be close to the airport for our AM flight out of Venice the next day.

While no one was likely to think us locals in any of the cities we stayed in, taking pictures of our meals seemed way too touristy - though they were pretty much all photo worthy. In retrospect, I should have said “Who cares,” but in the moment it would have felt awkward. The one exception to this was a dinner we had in Assisi at a restaurant we discovered purely by chance. We did not realize it was built on the side of hill until we were taken to our table. The view below was so spectacular that pretty much everyone snapped a pic. You all can be the judges of whether that was Ok:

View attachment 59962

View attachment 59963

The steeple by the way is from the Basilica of San Francisco, the mother church of the Franciscans. For any architecture or art fans, it alone makes a stop in Assisi worthwhile

The dinner was excellent, but, obviously, the surroundings made for a fabulous experience. And since we were walking and not driving I allowed myself to be a bit over-served with local Umbrian wines.

First up was the Anti-pasto

View attachment 59965
The secondi was potato gnocchi with butter and sage:
View attachment 59966

The Primi Piatti was grilled sliced sirloin with a balsamic reduction sauce:
View attachment 59967
All in all, one our most memorable meals.

Amazing!
Next time we need more pics or else it didn’t happen.

 

[Gator By Marriage]

Amazing!
Next time we need more pics or else it didn’t happen.

I can give you all kinds of pics of Italy, but nothing is worse than looking at someone else’s vacation photos!

 

[Fodderwing]

I usually try to just post pictures of our own cooking, but occasionally I will post something from a restaurant if there was just something special about it.

Last month, Mrs G and I spent 11 days in Italy and had one amazing meal after another including one prepared by a Michelin 2* chef. We flew into Venice, but drove straight to Bologna. The next day we drove by a circuitous route to Assisi. We stayed there a couple of days before going to our ultimate destination of the Chianti region of Tuscany were we spent 6 days with some friends who had rented a villa there. We then spent a night in Padua to be close to the airport for our AM flight out of Venice the next day.

While no one was likely to think us locals in any of the cities we stayed in, taking pictures of our meals seemed way too touristy - though they were pretty much all photo worthy. In retrospect, I should have said “Who cares,” but in the moment it would have felt awkward. The one exception to this was a dinner we had in Assisi at a restaurant we discovered purely by chance. We did not realize it was built on the side of hill until we were taken to our table. The view below was so spectacular that pretty much everyone snapped a pic. You all can be the judges of whether that was Ok:

View attachment 59962

View attachment 59963

The steeple by the way is from the Basilica of San Francisco, the mother church of the Franciscans. For any architecture or art fans, it alone makes a stop in Assisi worthwhile

The dinner was excellent, but, obviously, the surroundings made for a fabulous experience. And since we were walking and not driving I allowed myself to be a bit over-served with local Umbrian wines.

First up was the Anti-pasto

View attachment 59965
The secondi was potato gnocchi with butter and sage:
View attachment 59966

The Primi Piatti was grilled sliced sirloin with a balsamic reduction sauce:
View attachment 59967
All in all, one our most memorable meals.

I did not know they had food and scenery like that in Venice.
















You are talking about Venice, LA and taking your wife fishing correct?

 

[Gator By Marriage]

I did not know they had food and scenery like that in Venice.
















You are talking about Venice, LA and taking your wife fishing correct?

Well, Venice Ca does have canals and a few good restaurants…….

 

[Fodderwing]

Well, Venice Ca does have canals and a few good restaurants…….

 

[Gator By Marriage]

Looks good. Maybe we do need to visit the “other” Venice!

 

[CDGator]

What do you do when you have a boat-load of tomatoes? Look up recipes using them! Chicken, orzo and spinach in a chicken broth and cream sauce.

Seedy: “not even yucky”

 

[RiverRat]

Lion fish anyone? had these last night at St Augustine Fish Camp

 

[CDGator]

Lion fish anyone? had these last night at St Augustine Fish Camp View attachment 60667

Hmmm lion fish - how was it? I guess you didn’t die so….