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Tavern food thread

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mybeach

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Spent the day with a pinched nerve and only productive thing accomplished was a big batch of split pea and ham soup  From the leftovers 

Edited by Sandflee

If you try to change it, you will ruin it. Try to hold it, and you will lose it.

 

Lao Tzu, Tao Te Ching

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Yep, I’ll be doing that myself for the first time tomorrow morning. The bone still has half the ham on it. Gonna set it to run and be ready for dinner. Any recipes to try so we aren’t eating green sawdust tomorrow? I’ve heard there’s a trick to marking the dried split peas soft like one knows wat they’re doing with it 

Edited by chessie_yaker
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19 mins ago, richie c said:

Zimmern was somewhere in N Africa trying to get something like that down. He said it smelled like shyte, it was a no go.

Saw that one....I think it was Morocco. Rotten meat mixed with scrambled eggs.  Spit out the second bite.  

 

Imagine sitting down to a hangover breakfast and facing that.....

*

 

Diversity makes us stronger!

 

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Don't say butt-plug and rancid in the same thread.  Dingy would drool too much.

Pissants don't get to assign positions to me.

 

Think of my posts as Rorschach tests.  How you respond to them tells more about you than it does about the post.

 

I also do not respond to deflections.

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The morels are popping all over our woods.

 

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We picked about 70 yesterday (more than we got all last year).

 

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Wasn't sure what to do with this many, so I made some "morel gravy". Sweated some shallots in about a half-stick of butter.

 

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Tossed the morels into the pan and sauteed for about 5 min. 

 

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Added 1.5 cups of white wine and reduced by half.

 

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Finished it off with some heavy whipping cream and served over wild rice.

 

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If only I could cast into it, hook up, and be connected to it. My line would be attached to the chaos and, for a moment, I would mainline the power of nature.
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