All About Pocket Knives

Mumbleypeg wrote: ↑Fri Oct 21, 2022 3:39 am Journeyed into town to get a haircut, afterwards went to a little “farm to table” lunch spot. Their feature sandwich was a little unusual sounding but I tried it, and man was it good! Can’t recall what they called it but I asked about the ingredients, and to my surprise they showed me how to make it. If you can find the ingredients! This is all house-made on the premises there but I suspect with a little research could be found.

Two slices of jalapeño cheese sourdough bread
A slice of smoked ham
Sliced smoked cheddar
Jalapeño peach jelly

Assemble the sandwich, lightly butter the exterior and toast it in a skillet until cheese is melted (like you would a grilled cheese sandwich).

Believe it or not despite the jalapeños it’s not real spicy. The peach jelly (I think pear would be good also -JMO) was the ingredient that made it taste great.

Ken

zp4ja wrote: ↑Tue Oct 18, 2022 1:23 am Hey Ray. Hope you and your bride are well!

I have spoke with a few Texans and former Texans. I understand uncooked brisket at the store to be relatively inexpensive at 1 or 2 bucks a pound (before the Biden slow moving train wreck). It is $4.99 per pound here for high grade meat. What is cost at the local butcher per pound?

The price you stated is way ridiculous and I would have walked as well.
Sounds like alot of meat in the trash based on overpriced.
My butcher had filet mignon at 38 bucks a pound during the Covid meat price spike. That meat just rotted since even someone whom could easily afford it was not going to.

Take care. Jerry

treefarmer wrote: ↑Thu Oct 13, 2022 1:34 am Mike, the boiled ones are somewhere between soft or a very slight crunch. They are a messy thing, to open a boiled peanut you simply mash it between the thumb and forefinger, it will then reveal the natural seam and then finish by opening it. Sometimes they squirt water when you squeeze them. Therin lies the messy part; it runs down your forearms, plenty of napkins should be available. They can be served hot right out of the salted water or cold. The shell/hull is discarded. The pups in the picture will eat the boiled peanuts and they will eat the empty shells. We don't feed them a lot, but they seem to enjoy them.
A big get-together with boiled peanuts is usually held in the back yard using a big pot and a fish cooker, turkey fryer size and up, to do a large amount. The finished product is then ladled into a Styrofoam cup and eaten while visiting with the other attendees.
Sometimes the boiled peanuts are seasoned with various seasonings other than straight salt, Cajun flavored, those cooked with a piece of salt pork, etc. we only do the salted type. There are usually roadside stands selling boiled peanuts during the harvest time.
There is a Five Guys Burger joint on 23rd Street in Panama City, been there but don't recall anything about peanuts. Could have been but being old is one of my excuses for not remembering.
Treefarmer

treefarmer wrote: ↑Wed Oct 12, 2022 2:28 am Oscar asked a question the other morning in the 1st Cup Diner about boiled peanuts. I suppose boiled peanuts are more of a regional thing, mostly in the states producing the ground nuts. We bought a bag today from a local producer, 30 pounds of washed raw peanuts, ready for boiling. Boiled peanuts are a big deal at the local high school football games. Usually, the FFA chapter will boil them on Fridays as a class project, as a fund raiser to sell at the game.
A few pictures of our peanut boiling today. We'll continue working on them tomorrow, about 3 quarts at a time, boiling for a couple of hours.

Mumbleypeg wrote: ↑Fri Oct 21, 2022 3:39 am Journeyed into town to get a haircut, afterwards went to a little “farm to table” lunch spot. Their feature sandwich was a little unusual sounding but I tried it, and man was it good! Can’t recall what they called it but I asked about the ingredients, and to my surprise they showed me how to make it. If you can find the ingredients! This is all house-made on the premises there but I suspect with a little research could be found.

Two slices of jalapeño cheese sourdough bread
A slice of smoked ham
Sliced smoked cheddar
Jalapeño peach jelly

Assemble the sandwich, lightly butter the exterior and toast it in a skillet until cheese is melted (like you would a grilled cheese sandwich).

Believe it or not despite the jalapeños it’s not real spicy. The peach jelly (I think pear would be good also -JMO) was the ingredient that made it taste great.

Ken

zp4ja wrote: ↑Thu Nov 03, 2022 2:46 am Drawn to onion pie as I have never had it.

Eustace wrote: ↑Tue Nov 01, 2022 7:09 pm There is a children's song in Bulgaria:
"He who does not eat vegetables will not grow big"
Marinated vegetables for the winter - cabbage, cauliflower, carrots, celery and peppers of a sweet Bulgarian variety.The vegetables are poured with a hot marinade of vinegar, water, sugar, salt, black pepper and allspice
Onion pie
Bean and mushroom burger with cheese and tomato salad

Eustace wrote: ↑Wed Nov 23, 2022 7:01 pm Butcher sarma. Fried pieces of pork, mushrooms and onions, wrapped in sour cabbage leaves and cooked in a clay pot.
and
Eggplants with tomato sauce, mozzarella and cheddar.

Eustace wrote: ↑Tue Nov 01, 2022 7:09 pm There is a children's song in Bulgaria:
"He who does not eat vegetables will not grow big"
Marinated vegetables for the winter - cabbage, cauliflower, carrots, celery and peppers of a sweet Bulgarian variety.The vegetables are poured with a hot marinade of vinegar, water, sugar, salt, black pepper and allspice
Onion pie
Bean and mushroom burger with cheese and tomato salad

OSCAR wrote: ↑Sun Nov 27, 2022 10:44 pm My favorite dish. Sarma is the Slavic name. Sarmale is how it’s called in Romania. I prefer it with fermented cabbage. Some use grape leaves, also good but cabbage is my favorite.

Eustace wrote: ↑Wed Nov 30, 2022 7:43 pm

OSCAR wrote: ↑Sun Nov 27, 2022 10:44 pm My favorite dish. Sarma is the Slavic name. Sarmale is how it’s called in Romania. I prefer it with fermented cabbage. Some use grape leaves, also good but cabbage is my favorite.

In fact, the name comes from Turkish. Sarma dolma literally means wrapped stuffing. The dish is a classic in the national cuisines of the Balkan, Black Sea and Caucasian countries. Fermented cabbage, grape leaves or blanched cabbage leaves are used (in Russia and Ukraine). The stuffing is usually rice and minced meat.

Eustace wrote: ↑Sat Dec 17, 2022 8:35 pm Arabian style eggs - shakshuka

OSCAR wrote: ↑Mon Dec 19, 2022 5:29 am

Eustace wrote: ↑Sat Dec 17, 2022 8:35 pm Arabian style eggs - shakshuka

That looks delicious !!! I get hungry just looking at the photo !

Eustace wrote: ↑Mon Dec 19, 2022 7:57 pm

OSCAR wrote: ↑Mon Dec 19, 2022 5:29 am

Eustace wrote: ↑Sat Dec 17, 2022 8:35 pm Arabian style eggs - shakshuka

That looks delicious !!! I get hungry just looking at the photo !

The clip is in Bulgarian, but everything is clear. The spices are black pepper and cumin.