socks wrote:
iffin I get toit today, I may try and candy some jalapenos.
Lost in the right direction.
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socks wrote:
iffin I get toit today, I may try and candy some jalapenos.
never did it before, so I gotta look one up me self.TrafficJam wrote:
if you do, I want the recipe.socks wrote:
iffin I get toit today, I may try and candy some jalapenos.
JimBlue wrote:
chipotle is forced air dried jalapenos as they don't sun dry well.
Rasty wrote:
I use a sharp filet knife to peel a pineapple. First cut the top and base off then peel it using the filet knife. Next cut it into quarters lengthwise and then trim the core out. Flip it onto it's side and slice into the desired thickness. This provides the most efficient use of the pineapple and also provides a flat surface of pineapple contacting the cutting board except for the initial cutting of the top and bottom.Tuckahoe wrote:
I like to take the fresh pineapple and cut off the top and base, then cut into slices about 1/4 inch think and no more than 3/8 in.TrafficJam wrote:
Tell me more.Tuckahoe wrote:
Pineapple on the dehydrator is pretty damn easy.
I wait to remove the skin until after slicing, otherwise you end up with a slimy dangerous mess.
Once sliced use a paring knife to cut around the meat and remove the skin. Then using the paring knife or an apple corer, remove the core. And you really do want to remove that core, its nasty and according to some its kinda toxic.
Now you should have 8-12 pineapple rings to place on the machine. I usually cut the rings into quarters then dry for about 14-16 hours. Once at the 12 hour mark I check often until finished.
The pineapple should be somewhat tacky/sticky and leathery.
Tuckahoe wrote:
Tuckahoe wrote:
probably is the best way to peel, but I always seem to end up with a slimy football.Rasty wrote:
I use a sharp filet knife to peel a pineapple. First cut the top and base off then peel it using the filet knife. Next cut it into quarters lengthwise and then trim the core out. Flip it onto it's side and slice into the desired thickness. This provides the most efficient use of the pineapple and also provides a flat surface of pineapple contacting the cutting board except for the initial cutting of the top and bottom.Tuckahoe wrote:
I like to take the fresh pineapple and cut off the top and base, then cut into slices about 1/4 inch think and no more than 3/8 in.I wait to remove the skin until after slicing, otherwise you end up with a slimy dangerous mess.TrafficJam wrote:
Tell me more.Tuckahoe wrote:
Pineapple on the dehydrator is pretty damn easy.
Once sliced use a paring knife to cut around the meat and remove the skin. Then using the paring knife or an apple corer, remove the core. And you really do want to remove that core, its nasty and according to some its kinda toxic.
Now you should have 8-12 pineapple rings to place on the machine. I usually cut the rings into quarters then dry for about 14-16 hours. Once at the 12 hour mark I check often until finished.
The pineapple should be somewhat tacky/sticky and leathery.
Rasty wrote:
Dull knife?
LIhikers wrote:
My hat's off to you folks who dry your own food for hiking. I have neither the time nor inclination to do it.
When I need food for a hiking trip I just go to the supermarket and get what looks good to me at the time.
Foresight wrote:
I gotta hand it to chef's, y'all keep the sharpest knives of any crowd I've been around.Rasty wrote:
Dull knife?
Rasty wrote:
good steel and a steady hand while sharpening and lots of practice. Dull knives are really dangerous.Foresight wrote:
I gotta hand it to chef's, y'all keep the sharpest knives of any crowd I've been around.Rasty wrote:
Dull knife?
Also never letting another person ever touch your knives helps.
Mountain-Mike wrote:
When I lived on the Rock they had a guy on a tricicle that made his rounds on the Cape & Islands sharpening knives at resteraunts. at one point he missed the Island. Pizza & sub shop I normally had lunch at girls were putting their weight on the knife to slice the pizzas. Manager knew me & asked me to sharpen their knives. I picked them up at closing time & returned them the next morning, with the warning to remind everyone they were razor sharp. When I stopped in for lunch all the staff thanked & praised me for the sharp knives. They all also sported multiple bandaides!Rasty wrote:
good steel and a steady hand while sharpening and lots of practice. Dull knives are really dangerous.Also never letting another person ever touch your knives helps.Foresight wrote:
I gotta hand it to chef's, y'all keep the sharpest knives of any crowd I've been around.Rasty wrote:
Dull knife?
Mountain-Mike wrote:
When I lived on the Rock they had a guy on a tricicle that made his rounds on the Cape & Islands sharpening knives at resteraunts. at one point he missed the Island. Pizza & sub shop I normally had lunch at girls were putting their weight on the knife to slice the pizzas. Manager knew me & asked me to sharpen their knives. I picked them up at closing time & returned them the next morning, with the warning to remind everyone they were razor sharp. When I stopped in for lunch all the staff thanked & praised me for the sharp knives. They all also sported multiple bandaides!Rasty wrote:
good steel and a steady hand while sharpening and lots of practice. Dull knives are really dangerous.Also never letting another person ever touch your knives helps.Foresight wrote:
I gotta hand it to chef's, y'all keep the sharpest knives of any crowd I've been around.Rasty wrote:
Dull knife?
Astro wrote:
When I first read that I though maybe you spent some time at Alcatraz.Mountain-Mike wrote:
When I lived on the Rock they had a guy on a tricicle that made his rounds on the Cape & Islands sharpening knives at resteraunts. at one point he missed the Island. Pizza & sub shop I normally had lunch at girls were putting their weight on the knife to slice the pizzas. Manager knew me & asked me to sharpen their knives. I picked them up at closing time & returned them the next morning, with the warning to remind everyone they were razor sharp. When I stopped in for lunch all the staff thanked & praised me for the sharp knives. They all also sported multiple bandaides!Rasty wrote:
good steel and a steady hand while sharpening and lots of practice. Dull knives are really dangerous.Also never letting another person ever touch your knives helps.Foresight wrote:
I gotta hand it to chef's, y'all keep the sharpest knives of any crowd I've been around.Rasty wrote:
Dull knife?
hikerboy wrote:
so now what?sheepdog wrote:
I dried a bunch of tomatoes this fall. We had a bumper crop. I chopped them up into dust in the blender. About a half bushel fit in a pint jar.
sheepdog wrote:
I think I'll roll it and smoke it.hikerboy wrote:
so now what?sheepdog wrote:
I dried a bunch of tomatoes this fall. We had a bumper crop. I chopped them up into dust in the blender. About a half bushel fit in a pint jar.
hikerboy wrote:
so now what?sheepdog wrote:
I dried a bunch of tomatoes this fall. We had a bumper crop. I chopped them up into dust in the blender. About a half bushel fit in a pint jar.
CoachLou wrote:
You should twist up a scotch bonnet!sheepdog wrote:
I think I'll roll it and smoke it.hikerboy wrote:
so now what?sheepdog wrote:
I dried a bunch of tomatoes this fall. We had a bumper crop. I chopped them up into dust in the blender. About a half bushel fit in a pint jar.
CoachLou wrote:
My step and I like it HOT. Her mother made pasta
The post was edited 2 times, last by Socks: Not sure what button I hit there, oops. ().
socks wrote:
always wanted to make home made pasta, one of these days. I'm into a bread kick right now, which isn't helping my weight loss regime, still in down about 12lb.CoachLou wrote:
My step and I like it HOT. Her mother made pasta
CoachLou wrote:
My step and I like it HOT. Her mother made pasta the other nite, with Pepper jack cheese.
She was complaining that it tasted more like cream cheese......where's the heat?!!!
CoachLou wrote:
My step and I like it HOT. Her mother made pasta the other nite, with Pepper jack cheese.
She was complaining that it tasted more like cream cheese......where's the heat?!!!
Mountain-Mike wrote:
Sorry I didn't post this yesterday. 20% off sale. I know Rasty likes it & I do too! hosted.verticalresponse.com/14…875/545739941/bbb06c7e63/
socks wrote:
always wanted to make home made pasta, one of these days. I'm into a bread kick right now, which isn't helping my weight loss regime, still in down about 12lb.CoachLou wrote:
My step and I like it HOT. Her mother made pasta
sheepdog wrote:
Michigan just banded powdered alcohol. bummer I thought it would be great for hiking.