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About Jgoding

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  1. Hatteras, We pregerm lettuce on filter paper... if it's not fully pipped and growing at about 16 hours post imbibing I'm sad. But once it's pipped it's easier for us to sow very precisely and we get about 98% emergence and don't have to thin later.
  2. SIM, I assume you're pollinating your squash? The only reason to abort is they're not getting pollinated for the most part unless the female flowers are aborting prior to full flowering stage. You pretty much only get the one morning to do it too unless you have lots of bees around.
  3. Hey Will, Check Amazon time to time. I know someone around here got the whole deal (brush and compressor) for like 90 bucks. I've seen it and it looked ok. I can't say if it was top of the line etc... but the compressor seemed solid enough.
  4. Yeah, the bacterial thing isn't so important unless the meat is borderline to begin with. E. coli has a doubling time of 20 minutes but that is at optimum conditions (37 degrees C, nutrient rich environment). Not sure which organisms inhabit meat that make it "bad" either, but they should have similar replication times. Maybe pseudomonas or something, but for the meat to come up to some temp after being in the fridge, I would think it would probably get only 1 maybe 2 replication cycles in if at all.
  5. I did some a few weeks ago.... took a nice boneless ribeye, seasoned it up like I would if I was cooking it as a steak, threw it in the grinder and made some damn good hamburgers. Topped with provolone and cheddar. Just take some thick slices off an onion and grill it at the same time for grilled onions to go along with it.
  6. you can do tomatoes and peppers. The success rate may vary depending on your root stock and scion combination. It would probably be easier using a real rootstock variety that's used for commercial grafting as they may be hyrbrids themselves in terms of species. You may have vigor issues as well but I would keep all sideshoots pruned until the graft takes or actually dies and it could take weeks but if you force the plant to focus on the grafts you will most likely see the best results.
  7. Most guys hit it on the head. If it's a hybrid pepper you may not get what you want in all your plants, but plant enough of them and you can get some similar. Joe is right too, depending on their growing practice, if they had a bunch of other peppers around, then it could even be more complicated. You can wash and treat your seeds when you deseed them (bleach, tsp, acid) then as long as you dry them down well you should get some germ. If you have any type of small mesh bags, these work well, just hang them up somewhere to dry.
  8. Hey Steve, It might be a disease issue as well, maybe not so much nutrients etc... Mildew comes to mind where onions typically get downy and peas will typically host a powdery or the peas may be highly susceptible to something else the onions can attract or tolerate. Other than that, not sure why else except the peas may tend to use the onions as a trelise and choke them out since onions do not canopy very well or compete much.
  9. I got one that kind of looks like a ladel, but the handle has a spring loaded stop that plugs a small hole in the bottom of the resevoir. So you fill it up, then pull the trigger to open the stop and all your broth or whatever drains out the bottom and you just release the trigger to stop draining when you hit the top layer of fat etc... Not sure where the wife got it or what brand it is but I've found it to be great. The only problem is that it's plastic and sometimes if the liquid is really hot you hear some snap crackle and popping but it hasn't cracked all the way through yet and the handle does come off the resevoir for easy cleaning etc...
  10. Looks great. I take mine out around 120 though and even then I find by the bone a little on the "beef sashimi" side but some people like it that way I guess. I cook at a little lower temp though so maybe that is what makes the difference and I don't rest it as long. I tried this at X-mas time though, about 5 large garlic gloves, two roughly chopped and de-seeded tomatoes, 2 stalks of celery, and 1 onion chopped up and layed around the roast. When the roast is done I drained most of the liquid (wasn't much) and threw all the stuff in a little blender and puree'd it. Garlic wasn't quite cooked all the way through yet so it still had some bite. I added some of this puree to the au jus and it was great, but the puree alone was pretty good with the meat but we didn't have any horseradish at the time but I think that mixed in would've been really good.
  11. I'd try poppers. Butterfly the meat, put some creamcheese down with a jalepeno or sweet pepper, maybe some grilled onion, roll with bacon, use a skewer or tooth pick to keep it together and throw it on the grill until the bacon is done to your liking. Mergansers though, never had one. Did shoot one once, but luckily enough for me a hawk grabbed it right after it hit the ground and who was I to deprive a hawk of a meal.....
  12. Dogboy, For the wrappers, you can use hotwater or put them between two wet paper towels to get them ready. For hot water, just dip it in and rotate it in the water until it's all wet if you can't dip it in entirely but just give it a quick dunk and it'll soften up in a few seconds after you've dipped it in. The paper towel method works well for the real big wrappers which is another thing... the bigger the wrapper, the easier it is to wrap stuff. But once it's softened up, about a minute, I just peel it off of the towel and transfer it to a plate and make a wrap.
  13. Ok, the real trick to not making rice caserole is with the rice. It must be cooked and let sit overnight or whatever so it's nice and dry feeling and breaks up easily. Your best bet is to buy some rice at the restaurant and bring it home as I've found that home cooked rice will not dry out properly most of the time (yes, even a good jasmine). Not sure why but that's my opinion. Anyways, next step is to season and break up the rice. I put the clump in a bowl and break it up. It should break up really nice and easy (basically into individual grains) if it's sat in the fridge for any amount of time. If not, spread it around and let it sit out for a bit to help dry out and move it around occasionally to help it out. Now is the time to season it as well. Use a little soy (not too much as you don't want wet rice again, a dash goes a long way) some white pepper, sesame oil and a little rice wine vinegar and maybe some 5 spice if you like that flavor (just a pinch). Now, chop up whatever you want to add to your rice. I typically find some cooked meat in the fridge (doesn't matter what kind at this point) chop it up fine, green onion, garlic/shallot, any green veggie (baby bok choy works well, snow peas, asparagus even) and cut all those up finely and put in bowl together but keep the meat separate. Now, cook up some bacon that's been cut up or you can break it up after cooking, your choice. Heat your wok up and put in some of the bacon grease and get it nice and hot. Throw in all your veggies to get them cooking, if you cut them up nicely, won't take long, a minute or two, then throw the meat and bacon in to warm it up. One of the tricks is to use enough oil as well so the veggies don't soak it all up or, kind of move them all to the side, add a little more oil in the middle, get it hot and now throw the rice in and stir fry it to incorporate everything. It should stay nice and loose. Break up a couple eggs and scramble.... clear out the center of the wok and put the eggs in and being careful, stir only the eggs to cook and break them up. When the egg is mostly cooked and broken up you can now mix it all together. Never had any complaints.
  14. Sole, Not really, I keep it pretty simple though. I don't mind mixing bones up either. I find pork bones add a really good subtle flavor to any stock/broth, but like most have posted you just don't want to bring it up to a rolling boil for any given amount of time. I will typically throw some cold water in a pot and throw it on the stove over medium heat and add the bones as I'm processing the meat. For example, when I make won ton soup, I like using mainly pork, but I'll incorporate some chicken into it. I'll debone the chicken pieces and throw those in with the pork bones along with any meat/fat trimmings. Simmer while I'm grinding up the meat and making the won tons. I just add some onion, celery, and like 1/4 turnip. I don't feel the need to add any seasoning while simmering at this point. In the past I would typically just use canned chicken broth but I've found that adding some beef broth really gave the entire soup a richness to it so I've incorporated 1-2 small beef bones into the broth now as well and it seems to work out well. I don't even bother skimming either as I will simmer uncovered for a bit and as the water level drops all the scum seems to stick to the side in a nice ring and the stock/broth comes out fairly clear but I'll still pour it through a strainer just to keep any big bits out. Anyways, to make the final broth for the soup, I will still use one small can of canned broth as a base (chicken for won ton). Then I'll add all the stock I've made that's been poured through a strainer (doesn't have to be too fine). Then I kind of cheat, since I didn't add any seasoning whatsoever to the stock I made, using the empty can, I'll take like 1 teaspon bouillon (lawry's, looks more like a natural broth) and add that in filling the can up with water and the teaspoon of bouillon, and then maybe 1/2 teaspon of herb ox bouillon (it's more like the yellow fakey broth) and add that in (no water). Then I taste it and depending on how much stock you've made and it's typically seasoned well enough where it's not salty but has a really nice flavor but if you want to add some salt or other seasonings, now is the time. The only thing I've found is that you may want to skim some fat off if there's a lot of fat in the broth you've made. Once it's seasoned to my liking, I'll bring it up to a boil/simmer just to get all the flavors incorporated and the stock/broth is done. To finish, I just bring the stock up to a boil and also another pot of hot water. Blanch the won tons for a few seconds in the water (mainly to get the flour off the wraps) then scoop out with a slotted spoon or whatever and into the broth. Finish cooking them in the broth (basically, let it come back up to a boil for a few seconds) as this will add some more flavor as the seasonings/fats from the filling cook out a little and the soup is done. I'll blanch any vegetables for the soup separately and maybe quickly stir fry them if I feel like it, but as long as they're 60% cooked it's ok. Add them to the bottom of your bowl and ladel in the hot soup to finish them up and you're good to go. A little sesame oil, white pepper, few drops of soy in the bottom of the bowl as well for some extra flavor if you feel the need. If you want the exact filling recipe I can post that as well and how to wrap a won ton.
  15. no noodles?? I like vermicelli in mine. Also, some garlic in the sauce is good too depending on which type of sauce you like with your cold rolls. Did you pickle the carrots as well? Bean sprouts also add some crunch too. If you want to try more than just the shrimp roll, I make mine with a mixture of shrimp, pork (cut up loin works well), squid, and onions. Add a little tomato if you like, season with lemon grass, a dash of soy and some stir fry oil (the one I get is a blend of oils, garlic, sesame seed, peanut). Do a quick stir fry in some butter and use it as a filling. Traditionally, you heat a iron plate with butter in it, and add the meats raw to cook as you go along making your rolls and have all the condiments (noodles, lettuce, bean sprouts, cilantro, rau rum, carrots, and cuccumber) on the side ready to go.