Tex_77 my lovely wife makes a guacamole /bacon deviled egg that is amazing. probably a handful of recipes in the cookbook of the gods of the internet. Easter is normally a huge three meal day. This year we are keeping it simple, not even doing hot cross buns. driving in to town Saturday to help out a local restaurant and pick-up some “heat and eat” for Sunday.
It’s going to be rainy (it is suppose to be sunny on Easter) I will probably head out to the “hideout” for a cigar and a couple of good beers. Happy Easter to all my Blue and Orange hat wearing amigos!

Tex_77 Remember, whenever you eat corn you are suppose to say “see you tomorrow” it is a family tradition…I know, we are a weird family

glen Operative word is he is an “Employee” had you said he “worked” there you would have gotten push-back

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Nothing to really brag about very pedestrian but with daughters and grandkids coming over we have to stick to the basics. Happy 4th of July everybody

wife said I had too much beer in the garage fridge so I put a fridge in the shed…no beer in the garage and she is even madder at me…go figure

Not all Weller’s are created the same. The Weller’s Special Reserve is very nice

Jimi the main difference is in the label. most commercially produced has additives to keep it shelf stable. the lard we had must be refrigerated, As with anything commercially produced I have to believe they use every ounce of fat from every inch of the pig. We only used good clean leaf lard. We always had lard and bacon fat in the fridge. These are the best things on God’s green earth to cook with. Especially if you are baking - Lard makes the best pastry. there you go

Use the bologna seasoning, keep the meat cold. grind it three times ( close to emulsified) remember if you are adding acidic vegetables to an emulsion you need to blanch them first AND NOT run them back through the grinder plates. I love pickle loaf. the basic unit has binders in it. I would recommend sure gel. I think the milk texture adds to the smoothness of the emulsification. ICE COLD WATER you want to keep the meat cold AND FAT 70/30

Chef it involved lots of food, grappa, and a card came called bourré (which is cajun for “take his money”)

Use chili dog seasoning and beans

we always ground the beef heart in our ground beef. Liver is excellent. Tongue (Lengua) Lengua is excellent on mexican dishes or it can be cooked down and add bbq sauce to look just like bbq beef or smoked and sliced nice and thin (it is very tender)

we always ground the beef heart in our ground beef. Liver is excellent. Tongue (Lengua) Lengua is excellent on mexican dishes or it can be cooked down and add bbq sauce to look just like bbq beef or smoked and sliced nice and thin (it is very tender)

we always ground the beef heart in our ground beef. Liver is excellent. Tongue (Lengua) Lengua is excellent on mexican dishes or it can be cooked down and add bbq sauce to look just like bbq beef or smoked and sliced nice and thin (it is very tender)

yes, how can I help

there are a variety of colors for the meat bag tape. it is fast and easy to use. Easy to change the tape also

Chef it has been an oft repeated lamentation for all generations that “the good ole days” were the best. the truth is that it is how we spend the time we have been blessed with. There will , and always have been the distractions of the modern age ("those dman Neanderthals and their fire "). But people always found a way to have good marriages, raise good families, be good friends. A common denominator was a strong faith, a belief in the good in your fellow man, and a desire to be a better person. The call to go back to a day “before technology” discounts the value that technology has brought to our health and quality of life. the thing of technology, it Achilles heel, is that it can simply be “unplugged” …DO you like the way I slipped the word [censored] passed the censors!

Tex_77 excellent suggestion, we often put apples with pork. core an apple, pack it with brown sugar, put it on top of a 1" thick pork chop, pour Drambuie over it and let it slow cook…[censored]
Apple slices on grilled cheese is tasty also

Jonathon truth be told is I stutter badly it just hasn’t manifested itself in my posts until now. I will t-t-t-t-ttry to be more observant in the f-f-f-f-f-uture just call me K-k-k-k-k-ken

YooperDog man I love pickled pigs feet. I haven’t made them, myself. Last time I was involved was high school (long [censored] time ago) on the farm. I remember “skimming the scum”. I also remember onions and whole chili peppers. i love munching on them or knuckles with cold beer and saltines.