TinBoats.net
The original aluminum boat site!
Forums
New posts
Search forums
Blog
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off The Water
Hobbies
Homemade Buckboard Bacon Pics added 10-21
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support TinBoats.net:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Johnny" data-source="post: 382092" data-attributes="member: 13599"><p>Yep, "down here" we eat the tops and bottoms of turnip geens. So we specifically say tops or roots.</p><p>My favorite is the mustard greens (tops) with the turnip root. mmmmm</p><p></p><p>okay - update on the <strong>SALT PORK </strong>that I thought was a fiasco.</p><p>Saw the stock boy putting up fresh frozen veggies at Wal-Mart and grabbed some bags</p><p>of this and that. (having the Salt Pork in mind for cooking)</p><p></p><p>Today, I took a small slab the size of my hand of frozen salt pork, sliced it in 1/4" thick slices.</p><p>Boiled that in water for an hour with a splash of Cajun Seasoning. Keep adding water as it evaporates.</p><p>Thawed a two pound bag of Field Peas, cut up a big onion and a head of garlic, tossed into the pot,</p><p>added the 2# bag of peas, boiled on medium high for 45 minutes (maybe an hour, I forget LOL).</p><p>While this is going on, whipped up some cornbread mix and made some "corn pones" in my </p><p>65 year old cast iron "pone pan". MMMmmmmm some kinda GOOD !!</p><p>(( and YES, the cornbread was HEAVILY buttered before it was consumed.))</p><p></p><p>It's gonna be a LONG two more months before the wife's garden is ready !!!</p><p>But store bought frozen is a close second.</p></blockquote><p></p>
[QUOTE="Johnny, post: 382092, member: 13599"] Yep, "down here" we eat the tops and bottoms of turnip geens. So we specifically say tops or roots. My favorite is the mustard greens (tops) with the turnip root. mmmmm okay - update on the [b]SALT PORK [/b]that I thought was a fiasco. Saw the stock boy putting up fresh frozen veggies at Wal-Mart and grabbed some bags of this and that. (having the Salt Pork in mind for cooking) Today, I took a small slab the size of my hand of frozen salt pork, sliced it in 1/4" thick slices. Boiled that in water for an hour with a splash of Cajun Seasoning. Keep adding water as it evaporates. Thawed a two pound bag of Field Peas, cut up a big onion and a head of garlic, tossed into the pot, added the 2# bag of peas, boiled on medium high for 45 minutes (maybe an hour, I forget LOL). While this is going on, whipped up some cornbread mix and made some "corn pones" in my 65 year old cast iron "pone pan". MMMmmmmm some kinda GOOD !! (( and YES, the cornbread was HEAVILY buttered before it was consumed.)) It's gonna be a LONG two more months before the wife's garden is ready !!! But store bought frozen is a close second. [/QUOTE]
Verification
Post reply
Forums
Off The Water
Hobbies
Homemade Buckboard Bacon Pics added 10-21
Top