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salsalady

Member Since 30 Dec 2009
Online Last Active Today, 07:50 PM

Topics I've Started

label update- which is better?

18 August 2018 - 03:35 PM

One? or Two?  Like at the eye doctor~~~ :lol:

 

I'm considering updating the label colors.  Current label is black and red.  Should I add in the yellow or keep it as is?

Attached File  PE color options.JPG   74.27KB   9 downloads


vintage kitchen tools for sale

20 July 2018 - 04:01 PM

Vintage kitchen tools for sale $30 + shipping

 

We're cleaning out my parents' estate and came across some kitchen tools that my family used for decades.  They are cool, and perfectly usable, and I'd like to see someone get and use them instead of throwing them in the garage sale or thrift store bin.

 

I won't have pictures of the actual items until next weekend.  What I have is-

 

a cabbage slicer/ kraut cutter like this-

Attached File  kraut cutter.jpg   42.04KB   20 downloads

 

a meat grinder like this-

Attached File  meat grinder.jpg   11.92KB   19 downloads

 

apple/pear peeler like this-

Attached File  apple-peeler-corer-slicer1.jpg   29.04KB   19 downloads

 

a couple cherry pitters like this-

Attached File  cherry pitter deluxe norpro.jpg   31.26KB   19 downloads

Attached File  hand pitter.jpg   6.26KB   19 downloads

 

some assorted peelers and corers and other hand tools. 

 

Others are involved so I can't give them away for free.  $30 is a pretty good price for these perfectly usable tools.

 

Thanks for looking and PM if interested. 

 

I'll post pics of the actual items this weekend. 

salsalady

 

 


Diner Lingo?

14 July 2018 - 03:50 PM

Cruising through some other threads looking for some classic comfort food inspirations, and it got me to thinking of the lingo back int he day, when phone calls had to be made by spinning a dial....of some of the classic diner lingo...

 

 

What do you know of?  Share it!

 

SOS = Sheit on a Shingle = chipped beef gravy on toast.  Chipped beef is a whole other topic worthy of much discussion and appreciation.

 

my grandpa was career Navy.  This was one dish I remember from him.  And there was something about Ham and white beans (navy beans) every Wednesday.~  John's dad was HMSRM and he ate chocolate bar sandwiches.   Yep, a chocolate bar with bread. 

 

B&G- biscuits and gravy= buttermilk biscuits and white or white sausage gravy

 

Adam and Eve on a raft= poached eggs on toast

 

Beanies and Wienies- baked beans and hot dogs  this was the Saturday daily special every saturday at the little cafe I worked at way back in the day...like the jurassic era....:lol:

 

Fry2-  short for 2 eggs, hashbrowns and toast

 

1 high

short stack

full stack

(pancake lingo~)

 

something about 'put some shoes on it' = To Go...

 

What do you remember? or still use? 

 

 

TB better be posting up a whole dictionary in here~  ;)  <3

 

 


Free Steak Sauce...for a price...

08 June 2018 - 03:28 PM

I'm not sure where to post this, in test kitchen or promotions.  Boss/Mods move it if needed.

 

FREE STEAK SAUCE!

 

My new Steak Sauce prototype needs some reviews!  I have 13 bottles of a new steak sauce that I will send out for the bargain price of sending me comments and reviews. 

 

 

Back story-

For several years now I've hosted a Making Hot Sauce class at the Grange hall in the winter.  This year, I asked the attendees what sauces they wanted to make and one reply was a 'spicy steak sauce'.  Hmmm OK...but in all of my life, I'd never even tasted Steak Sauce!  Pretty much lived by the thought that if the steak was good, it didn't need a sauce on it. 

 

But they wanted to make it, so I went to the store and bought a couple sauces (A-1 and Western Family) to taste what we were supposed to be making.  Well, those are interesting sauces, but I figured we could do better.

 

With what they made in the class and a few more tweaks to the recipe, here is the latest version of- 

Texas Creek Spicy Steak Sauce!

 

Attached File  IMG_6886.JPG   75.69KB   34 downloads

Attached File  IMG_6887.JPG   56.65KB   34 downloads

 

Comments needed-

general flavor

texture

heat level

acidity/sweetness balance

usability

any other comments...the usual~ :)

 

If you want to try the test batch and will commit to sending me comments (PM is fine), then go ahead and dibs on a bottle.  PM your mailing address to me and I'll get them in the mail over the next few days.

 

Thanks!

salsalady

aka-Ann


fermented tomatillos???

30 January 2018 - 10:56 PM

Has anyone used tomatillos in a ferment?

 

I'm setting up to do a green jalapeno ferment, but I want 60% other ingredients and 40% jalapeño.  Has anyone ever tried tomatillos in a ferment?  Yay?  Nay?  Do they just turn slimy? 

 

per jhc's question-edit to include- green peas?

 

 

TIA~

salsalady