Culinary, Arts, Thread.

#66,454
#66,454
Behr said:
I gotta have fresh raw onion and a lil vinegar in mine. Pork is fine but not a deal breaker.
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Seasoned with salt pork. My first large scale attempt at cooking them. Learned some things. Going to start saving the aitch bones from my smoked pork butt's with some meat on them. Going to raise my own next year.
 
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#66,456
#66,456
82_VOL_83 said:
Seasoned with salt pork. My first large scale attempt at cooking them. Learned some things. Going to start saving the aitch bones from my smoked pork butt's with some meat on them. Going to raise my own next year.
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How are they?
 
#66,457
#66,457
Behr said:
How are they?
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Good but I would rather have younger greens. Bought these from a guy at a local BBQ stand in town. Says he got them from the Amish. They are slightly bitter so I think if I cook older ones again, I'll add a touch of sugar. Also, only have apple cider vinegar right now. Getting hot pepper vinegar this afternoon.
 
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#66,459
#66,459
Deviled eggs, ham, mac and cheese, might as well send me to hell or NYC it'd be about the same to me.
 
#66,464
#66,464
I thought a bunch of the zoners were just bullchittin bout this, till i seent it in the frozen food...no idea it really was a thing

Legacy mac and cheese__79443.jpg
 
#66,469
#66,469
With my jelly I had to order, mixed fruit, can't find it in stores! Gonna buy me a mixed fruit tree/bush, and make my own 😁
 
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