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Messages - Ragun Gardener

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1
Thanks everyone. I had to try the soup after watching that video.

Bill, the soup isn't peppered at all just flavorful. I used Pasilla peppers to make the mole and there's no heat in it. These are the same peppers enchilada sauce is made with.

Everyone needs to make it at least once, the hardest part is making the mole and that's not really hard either. It's better if you make it the day before to let it sit then marinate the meat over night in it. After that it's as simple as boiling the meat for a few hours.

After more research it seems this is like Thanksgiving turkey. They make a big pot and eat different meals each day till it's gone. It's a soup, then tacos, burritos and enchiladas.


I made mole last night using guajillo peppers to add a little heat. I don't know when I'll use it but this time I'm adding pinto beans for a spicy Tex-Mex bean soup.

2
GG, while you have it apart you should change the fuel lines too. It's only a few bucks and any local shop some have some on hand. They sell it by the foot and you won't need more than 2'.

Good Luck with it!!

3
The Greenhouse / Re: 30x72 new tunnel
« on: Today at 07:37:19 AM »
Congrats!!!

You're gonna have a blast with it.

4
Happy Hour / Re: Rockn' All Night---We Belong Together---Peggy Sue
« on: September 21, 2018, 05:39:55 PM »
That's Awesome, I'm glad ya'll had a good time.

5
General Discussion / Re: FINALLY!!!!
« on: September 21, 2018, 10:37:10 AM »
Keep it watered and turned with just that grass. It'll make a mat and won't let water get to the bottom and turn to mush and stink.

6
Recipes / I'm a Youtube foodie junkie and I have to try that awesome food
« on: September 19, 2018, 10:58:09 PM »
I've been wanting tacos since I watched a video Mark Wiens posted about taquitos. I'll leave a link at the bottom. The soup is Birria and I had to try it. So I watched a few vids, checked some recipes and decided to do my own thing using a few methods from some recipes I liked.

I dug through the freezer and found some leftover mole I made and pork chunks I needed to cook so I went shopping for the other ingredients. I'm making regular tacos too for the fam in case they don't like the Birria.


Starting on the marinade


I saved some mole to add later


Next was the salsa verde, I roasted the tomatillos, garlic, hatch peppers and onions



I cleaned out the pepper seeds and then it was all the kids in the pool with salt, black pepper, about 5 sprigs of cilantro stems and all, 1/2 cup of water and some chicken bouillon powder for a little flavor.


I simmered it for 15 minutes to thicken it up a little. The Hatch peppers go fantastic in this sauce!!!! Very flavorful!!


I finished off the toppings, this is a killer Pico with roasted Hatch peppers.


I made pickled onions too, I'm sure everyone knows the normal taco toppings from this pic.

Street sized tacos and tostados were the snack while I took a break before starting on the main meal I wanted to eat.




I skimmed the red oily fat off the soup to coat the corn tortillas to make taquitos stuffed with the soup meat. I cooked 4 then started on the quesadillas but before I was done they ate all my taquitos so I had to make more.





The meat marinaded for 3 hours, added to a pot with enough water to cover the meat. I added 3 Bay leaves and some more chicken powder. It cooked for about 5 hours total but it was done in 3, I just kept it simmering and adding more water as it cooked down. This turned out to be the secret, it's like a meat soup with a depth of flavor.




Finally I sat down to eat like it was a buffet.


The taquito dipped in the soup was like au jus!


The quesadillas are perfect to add toppings and drizzle that awesome soup broth over.



Good to the last bite and I drank that broth like it was the fountain of youth.


This is the video that started me wanting tacos and taquitos.
https://youtu.be/FT7mNxMMoi0?t=85


Salsa Verde recipe
https://www.youtube.com/watch?v=XHERKypDy-A

and this is what I followed for the Birria recipe. I didn't add the mole I saved at the end, after I tasted it I didn't think it could get any better. The flavor is absolutely awesome, nothing like you would think looking at the red/mole broth. I also didn't add the thyme and allspice. I made this with pork and didn't want those flavors involved and I was right, this is an awesome soup for a cold day. Soul Soothing!!!!
https://youtu.be/FT7mNxMMoi0?t=85

7
Recipes / Re: Hot Pepper salt method
« on: September 17, 2018, 08:11:17 AM »
I didn't have that problem, I used a food processor and just pulsed it a few times. You can break most of it up by hand after it's dried out. I did sift it through a Chinese noodle strainer to get the big pieces out and just added those to the food processor. That's how I got the two different grinds.

I used the noodle strainer because that's the biggest mesh sieve I had and it worked fine. Here's what I used.
https://www.webstaurantstore.com/5-1-2-x-5-1-2-stainless-steel-pasta-strainer-blanching-basket-with-wood-handle/407SLNS001.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI95TGno7C3QIVBRxpCh3aEwUNEAQYAiABEgIc8_D_BwE

8
Recipes / Hot Pepper salt method
« on: September 16, 2018, 02:30:59 PM »
I made some yesterday with 7 Pot Primo peppers. It needs to be cut with more salt, this stuff is nasal clearing. It has a fruit flavor then the heat kicks in. I ended up making a course and normal grind. I used 8 of these to a 3lb box of Kosher salt. I also ran the dehydrator for the others, they'll also work to make this salt.


It made a beautiful colored innocent looking salt!!!!! ;)








Here's how I made it.

(Note: You can do this with any chilli though, superhots add more zing to give people the wow factor ;D)

1. Get approximately 50% salt, to 50% chillies, de-seed the chillies if you want a more refined product. Use your judgement, if you have superhot peppers then obviously you don't want to use a 50/50 mixture.
2. Get a good food processor, blend the chillies until a paste or leave some small chunks to give it more color, it's up to you. I used about a 1/4 cup of lime juice to make a slurry.
3. Add salt and pulse until you get a nicely blended chunky paste. You may need to add a little water if it too thick to mix together. Don't worry about adding water to salt, it'll dry out in the oven.
4. Get a baking tray and line it with parchment paper.
5. Smear the salty paste over the sheet of paper.
6. Place in an oven on your lowest possible temperature (I used the convection set at 170F, that's the lowest setting on my oven).
7. Let it bake, infuse and crystallize for a couple of hours (cooking time depends on amount of product).
8. Break up 2 or 3 times throughout baking, to stop it from sticking and clumping together.
9. KEEP AN EYE ON IT FROM TIME TO TIME AND OPEN A WINDOW! Keep checking and stirring the salt around to dry the salt completely.
10. Let it cool and set for a couple of hours, or even leaving overnight in the oven.


 You can either just bottle up in mason jars, or grind it to a finer consistency. It can be used as a finishing salt or season anything you cook. I'm gonna make a BBQ rub with some to try on hot wings.

I'm really curious to try some on cooked greens.









9
General Discussion / Re: What's the weather like in your area ?
« on: September 12, 2018, 05:13:40 PM »
Good Luck to everyone in it's path and have patience dealing with getting out or stockpiling supplies if you're staying for the ride. I personally love the adrenaline rush and getting prepared to keep life as normal as possible after the storm. Stock up on gas, propane, chainsaw blades and a generator is a must own, go buy a small window A/C to use at night in one room so you get rest. Cleanup is gonna be up to you and you might need to use the chainsaw to clear streets for supplies and help your neighbors.

This is looking like it's setting up like Hurricane Floyd that moved slow and dumped massive rain but it's gonna have stronger winds. The best you can hope for is it drops wind speed as soon as it hits(before would be great) and turns into a rain event that moves out faster than expected.

I saw ads on Facebook from "The Cajun Navy" asking for volunteers and our two local electric companies have already committed to supply trucks and personnel. That means help is already planned and recovery will begin as soon as possible.

Good Luck, stay safe and don't worry about material things!

10
General Discussion / Re: cajun music
« on: September 12, 2018, 12:16:33 PM »
KBON. They have an app too.

https://www.kbon.com/


11
The Greenhouse / Re: Greenhouse hydroponic growing Fall 2018
« on: September 12, 2018, 12:14:58 PM »
The GH looks good and that black should hold some heat in winter. Did you put emitters in the pipe or just drilled holes?


I see you started a few thousand onions!!!!!!

12
General Discussion / Re: A day to remember
« on: September 11, 2018, 10:01:03 PM »
I Shall Remember, I Shall NEVER Forget

On this day I pause to remember what happened in New York City, in Washington, D.C. and on a field in Shanksville, Pennsylvania 17 years ago and relive my thoughts and feelings of that day.

I remember watching the second plane hit the towers and relive the horror I felt at the senseless acts of destruction and death on my land.

I remember the news coverage and relive my shock, anger and disbelief while watching.

I remember the bravery and heroism of those first responders, struggling to find survivors and relive the sense of pride, awe and determination in their actions.

I remember the actions of the passengers on Flight 93 and relive the sense of hope, despair, impending doom and inevitability they must have felt as they charged the cockpit.

I remember that day like it was yesterday and will never forget. I was still active duty at a training command when that happened and I can tell you after that day we all made a point to make sure we trained everyone more than the curriculum. Everyone took training more serious and knew they might get called to the battlefield.

That day changed many military lives, from training, deployments, handicapped, PTSD and the ultimate sacrifice. I also consider all first responders my "Brother in Arms" and will always support them. They never get enough credit or recognition for what they do.

God Bless the victims and their families, all the responders that died from the results and the willing young people who know it's important to serve your country in s★★thole countries to keep war off your native land.

'''Never Forget'''

13
General Discussion / Aphid Eaters Block House
« on: September 10, 2018, 01:00:39 PM »
Check this out. It shouldn't be hard to make.

Wood block with proper size holes to attract wasps which eat aphids that attack roses and other garden flowers.  Hanging this house on a fence post or a tree will attract the wasps naturally.



https://www.knoxcellarsmasonbees.com/product-page/aphid-eaters-block-house

14
General Discussion / Re: OKRA
« on: September 10, 2018, 11:33:18 AM »
Maybe it's just me but I'm not impressed with production of this new type but to be fair I treated it like I do the older cowhorn seeds I usually grow but they don't like to be neglected. I usually just mow as close to the row as possible and let the weeds grow till they get shaded out by the okra but these grew so slow I had weeds 3' tall competing with the okra for sunshine. Maybe that didn't work because these are spaced at 3' and the other okra I use a seeder and plant them closer together then thin out as they grow.

So I cleaned up the weeds, pruned the older leaves and sidedressed with triple 13 last week and that seemed to help kick in production. These were planted the first week of May during a 3 week drought and I had to water daily to get them to sprout. I'm sure the weather didn't help either, we've been having almost daily showers or heavy cloud cover for the last two months.

Time will tell if these get planted again next year. Maybe I'll grow them scattered with the other cowhorn plants so they can cross and that might help with earlier production.

Here's a few pics I took this morning, you can see they are just now starting to throw buds and even some of the side shoots are flowering.









15
General Discussion / Re: FYI!! Free shipping, take a look
« on: September 01, 2018, 01:13:38 PM »
I don't know, try and see. Maybe get someone else to order it for you.

16
General Discussion / FYI!! Free shipping, take a look
« on: August 31, 2018, 04:42:20 PM »
Am Leonard offers free shipping a few times a year so sign up for the email notification.

They are a full service gardening/greenhouse supply company but they don't sell seeds. I buy perlite half the price of local stores and I just ordered  3.8cuft bag of organic seed starting mix for $28. That's a deal for my area so I stock up for future planting.

The free shipping applies to only 80 lbs and they list the weight of the product under the price in the description.

This is good till Sep 3rd so take a look soon.

https://www.amleo.com/

17
General Discussion / Re: What did you do in the garden today ?
« on: August 30, 2018, 04:39:04 PM »
HAHA!!!

What were you expecting with all those peppers? I know that heat level feeling and it's not fun waiting for it to let off. It's like stubbing your toe and it hurts so bad you start thinking it's broke but it finally stops and you can breathe a sigh of relief. One thing for sure, it makes a memory that sticks with you for a while. :)

At least you have pepperheads to share it with!!!! ;D

18
Happy Hour / Re: Joke for today--keep it clean.
« on: August 28, 2018, 09:20:03 PM »
It snowed one day and all hell broke lose.

8:00 I made a snowman.
8:10 A feminist passed by and asked me why I didn't make a snow woman.
8:15 So, I made a snow woman.
8:17 My feminist neighbor complained about the snow woman's voluptuous chest saying it objectified snow women everywhere.
8:20 The gay couple living nearby threw a hissy fit and moaned it could have been two snow men instead.
8:22 The transgender ma..wom...person asked why I didn't just make one snow person with detachable parts.
8:25 The vegans at the end of the lane complained about the carrot nose, as veggies are food and not to decorate snow figures with.
8:28 I am being called a racist because the snow couple is white.
8:31 The Muslim gent across the road demands the snow woman wear a burqa.
8:40 The Police arrive saying someone has been offended.
8:42 The feminist neighbor complained again that the broomstick of the snow woman needs to be removed because it depicted women in a domestic role.
8:43 The council equality officer arrived and threatened me with eviction.
8:45 TV news crew from the ABC shows up. I am asked if I know the difference between snowmen and snow-women? I reply, "Snowballs ?
…and I am now called a sexist.
9:00 I'm on the News as a suspected terrorist, racist, homophobic sensibility offender, bent on stirring up trouble during difficult weather.
9:10 I am asked if I have any accomplices. My children are taken by social services.
9:29 Far left protesters offended by everything are marching down the street demanding for me to be beheaded.
Moral: There is no moral to this story. It's just a view of the world in which we live today, and it is only getting worse.

19
General Discussion / Re: What did you do in the garden today ?
« on: August 28, 2018, 02:08:36 PM »
Since the rain this morning ruined working in the garden and after reading about everyone starting seeds I had to dig through my stash and get a few started too. Most on my onion seeds are over a year old so I'm crossing my fingers on them growing. Here's the list so far.
Blue Wind broccoli, Hybrid
Early Round Dutch Cabbage
Garlic Chives
Georgia Collards
Megaton Cabbage
Potato onions, Green Mountian Landrace
Shangdong Zhangqiu Giant Chinese Green Onion

Ya'll tomato plants are looking good, mine are 3" tall and just getting true leaves. I'm late on my tomatoes but they'll go in the greenhouse so I can hopefully have tomatoes all winter.

I need to start more cucumbers to finish out the season. I also want to try cukes in the greenhouse this winter to see how long they'll grow in colder temps.

GG, it's kinda late for eggplants isn't it? I hope you have time to get them producing!!!

20
I'll be there unless something comes up.

What's on the menu?

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