WD Daily Chat - Talk about anything You Like

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ssorllih
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Post by ssorllih » Thu Aug 28, 2014 17:06

The second picture is with them wrapped in Glad brand Press-n-Seal then I bagged them and froze them I gave some away and still have about 2 or 3 dozen.
I made about8 dozen.
I cook them in red sauce for pasta or bake them with potatoes, carrots and onions and some meat stock.
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Post by redzed » Thu Aug 28, 2014 17:59

Ross those look great. Stuffed green peppers are one of my favourite foods. I also like it when they are baked and still have a bit of crunch to them.
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Post by ssorllih » Thu Aug 28, 2014 21:58

The sausage cooks done at 165°F and the peppers need more cooking than that so they would meet that criteria.
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Post by grasshopper » Thu Aug 28, 2014 22:25

Brilliant Ross and thank you. You sure are a chef of all types. I know I have read your post. I will try that next time I make sausage. The farmers market is every Wednesday in our small town. I also bought a fresh head of cabbage for sauerkraut. I will do the peppers the same way with an airlock. Pork butt here is $2.39-2.49 lb, even at Sams. I am out.
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Post by ssorllih » Thu Aug 28, 2014 22:45

grasshopper steam some of the big loose cabbage leaves, cut out the mid rib(save that for soup)and wrap sausage up in the leaves. Stuffed cabbage is good food.
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Post by Shuswap » Fri Aug 29, 2014 00:18

grasshopper wrote:Pork butt here is $2.39-2.49 lb, even at Sams.
And considering the shortage of pork in the US which has caused a 20%+ increase in imports from Canada it boggles my mind why your pork is cheaper than ours :cry:
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Post by grasshopper » Fri Aug 29, 2014 01:29

The shortage as I understand is from the piglet virus. So the harvest will be smaller. Minnesota is second largest pork producers in the nation. With 3500 family farms. I only know this because the MN state fair is going on now and the news is full of chit chat. $2.39-2.49 is high for us it is usually around $1.89 most of the time. Right after Easter is when I buy my pork butt. Everybody is buying ham and there is a lot of pig left then $1.29. A farmer friend told me that a person should go just before Easter and Coborns had butt at $.99 lb. Going to try that next year.
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Post by Shuswap » Fri Aug 29, 2014 01:37

Egads - those prices are incredible. As I understand the virus, it is at its worse during winter. Apparently we've had signs of the virus north of you.
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Post by grasshopper » Fri Aug 29, 2014 01:52

Shuswap Going to the fair tomorrow I will ask. I do know they are trying very hard to develop a vaccine. It is only getting the piglet (wcco radio, farm report).
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Post by two_MN_kids » Fri Aug 29, 2014 03:22

grasshopper wrote:Pork butt here is $2.39-2.49 lb, even at Sams. I am out.
Mike,

Take an ice chest with you to the fair, if you have time for an additional stop. South of the fair grounds and west of Snelling on Como Ave. is a Restaurant Depot. If you buy a case lot, the price is usually under $2.00/lb. for pork shoulder. They also sell pork cushion. You don't need to be a member, just stop at the check-in counter and ask for a guest pass. Jean and I buy all our meat there, now. Only shop at Cub when a good sales price comes up.

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Post by redzed » Fri Aug 29, 2014 04:11

Shuswap, Costco has boneless, skinless picnics at 5.29 kg. I bought four cases last week for my dad in Regina. The BC Costco stores also have them. And BTW, they are from south of the 49.
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Post by grasshopper » Sat Aug 30, 2014 03:31

Jim! My brother in law has a pallet business right next door and I parked there when at the fair. Only been in there once. Shuswap I did check on the piglet virus. This is what was told to me from the pork producers. The piglet suffers from acute diarrhea which can't be stopped. The sow has it but is immune from it. Hang on, they are grinding the intestines of the infected piglet an feeding back to them. Killed virus vrs live virus.? The weather plays no part in it. Then if you visit one producer, you must wait 72 hrs before visiting another. Also wearing rubber slip over boots. Some producers have lost 90% of the births. This virus has been in other countries before getting to the USA.
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Post by Gulyás » Thu Sep 11, 2014 03:20

Hi,

One of our friend is wondering in another topic, how much garlic scape to use.
I say as much as regular fresh garlic, but weigh it. There are many different strength of garlic, and also many different size of cloves.
I grow them, and because I'm here now, I show you some of my this years peppers too.

Garlic.

Image

One of the bigger tomato.

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Tomato, apple, and lipstick peppers.

Image

And my most favorite (szegedi) peppers.

Image

Nice size too, compare to what....... :mrgreen:

Image
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Post by Darwin » Thu Sep 11, 2014 03:36

Great looking chili, yum. :wink: New ones on me.
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Post by grasshopper » Thu Sep 11, 2014 04:06

WOW! You are the man. What a crop. You still have a lot of hard work ahead of you in preserving your yield. Good luck.
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