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The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.
5thhorseman wrote: ↑Sat Sep 28, 2019 10:22 am
I had to look up mouli. I use a similar contraption ... works okay as it can handle a good volume; it just leaks a bit.
The Brown Wizard wrote: ↑Sat Sep 28, 2019 9:16 am
Was thinking of trying my hand at greenhousing and growing peppers. Been looking into these cobb stoves to start the growing season early. Look what you pay for fuckin peppers. Its like growing weed
I found peppers a lot easier to grow than I expected, but you need to start your seedlings in January and keep them under light/heat as long as you can. I have a mini-greenhouse inside the house with two tiers, two flourescents with natural light on each tier. Peppers are really slow growers and once you put them outside the growth completely stalls unless you can hold off until June.
Pick off all the flowers when they're young to make them grow bigger and produce a bigger yield. Regular green peppers (e.g California Wonder) are great but for red ones I'd use Hungarian Red. They're smaller but you'll get red peppers sooner. Black beauty is also a nice one go grow; deep purple colour.
5thhorseman wrote: ↑Sat Sep 28, 2019 10:22 am
I had to look up mouli. I use a similar contraption ... works okay as it can handle a good volume; it just leaks a bit.
I had one of those, too much of a large uni tasker, gave it to a sister, she's dead now, I'm not taking it back.
In the restaurant we used the mouli mill for soups, sauces and even mashed potatoes.
Yeah, it is a uni tasker; got a lot of those jamming up the cupboards, though I'm planning to try it this weekend with red peppers. Roast on the grill to blacken the skin, put it through the mill and freeze for use in harissa sauce at a later date.
The Brown Wizard wrote: ↑Sat Sep 28, 2019 9:16 am
Was thinking of trying my hand at greenhousing and growing peppers. Been looking into these cobb stoves to start the growing season early. Look what you pay for fuckin peppers. Its like growing weed
I found peppers a lot easier to grow than I expected, but you need to start your seedlings in January and keep them under light/heat as long as you can. I have a mini-greenhouse inside the house with two tiers, two flourescents with natural light on each tier. Peppers are really slow growers and once you put them outside the growth completely stalls unless you can hold off until June.
Pick off all the flowers when they're young to make them grow bigger and produce a bigger yield. Regular green peppers (e.g California Wonder) are great but for red ones I'd use Hungarian Red. They're smaller but you'll get red peppers sooner. Black beauty is also a nice one go grow; deep purple colour.
Green pepper are for cattle and pigs.
I blacken peppers on the burners of our gas stove, grill will work well. Keep is screaming hot.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
The Brown Wizard wrote: ↑Sat Sep 28, 2019 9:16 am
Was thinking of trying my hand at greenhousing and growing peppers. Been looking into these cobb stoves to start the growing season early. Look what you pay for fuckin peppers. Its like growing weed
I found peppers a lot easier to grow than I expected, but you need to start your seedlings in January and keep them under light/heat as long as you can. I have a mini-greenhouse inside the house with two tiers, two flourescents with natural light on each tier. Peppers are really slow growers and once you put them outside the growth completely stalls unless you can hold off until June.
Pick off all the flowers when they're young to make them grow bigger and produce a bigger yield. Regular green peppers (e.g California Wonder) are great but for red ones I'd use Hungarian Red. They're smaller but you'll get red peppers sooner. Black beauty is also a nice one go grow; deep purple colour.
Thanks man good advice. Ill write down those strains for reference for sure
The heated greenhouse plan should allow me to start early but not January in Alberia early. We get a shitload of sunshine here at least and if i have them covered i am hopeful they can grow well through the summer. Down south around the hat they have huge industrial pepper farms due to all that sunshine so I'm hopeful
SKYO wrote: ↑Fri Sep 27, 2019 9:44 pmCarson Focht with two goals tonight - the game-tying and OT winner.
He’s up to 4 points (3+1) in 2 WHL games this season.
Another solid prospect marinating in juniors, and he plays a in your face style.
Is he really marinating?
Like a good Marinara sauce. Marinara is not a slow cook sauce like a slow cooker pork back rib tomato sauce. Focht is like a good marinara sauce, no need of marinating. He’s already marinated. Topper makes a good marinara sauce, he grows his own tomatoes, gathers his own herb (basil, oregano) from his own herb garden.
RD wins.
Can the Canucks just win a Cup within the next 5 years.
It’s an unbelieavable mushroom year. We usually take the dog for a walk in the woods on the weekends, and there are mushrooms everywhere! Regular chanterelles, winter chanterelles, yellow foot... loads of them. Brought home five bags yesterday. Really good with game meat like moose or reindeer.
Put some butter in a skillet, add a finely chopped onion.
Then add half a kg of shaved reindeer meat, two fistfuls of winter chanterelles, six crushed juniper berries, a spoonful of dijon mustard, some salt and a touch of freshly ground black pepper. Add 300 ml of fresh cream and let it simmer till thick.
Serve with mashed potatoes topped with some melted butter and a sprinkle of truffle salt.
Enjoy!
Whatever you do, always give 100 %!
Except when donating blood.
Per wrote: ↑Sun Sep 29, 2019 7:06 am
It’s an unbelieavable mushroom year. We usually take the dog for a walk in the woods on the weekends, and there are mushrooms everywhere! Regular chanterelles, winter chanterelles, yellow foot... loads of them. Brought home five bags yesterday. Really good with game meat like moose or reindeer.
Put some butter in a skillet, add a finely chopped onion.
Then add half a kg of shaved reindeer meat, two fistfuls of winter chanterelles, six crushed juniper berries, a spoonful of dijon mustard, some salt and a touch of freshly ground black pepper. Add 300 ml of fresh cream and let it simmer till thick.
Serve with mashed potatoes topped with some melted butter and a sprinkle of truffle salt.
Enjoy!
The wife made me roasted moose and wild mushroom in juniper when we were in sweden and it was damn good.
Per wrote: ↑Sun Sep 29, 2019 7:06 am
It’s an unbelieavable mushroom year. We usually take the dog for a walk in the woods on the weekends, and there are mushrooms everywhere! Regular chanterelles, winter chanterelles, yellow foot... loads of them. Brought home five bags yesterday. Really good with game meat like moose or reindeer.
Put some butter in a skillet, add a finely chopped onion.
Then add half a kg of shaved reindeer meat, two fistfuls of winter chanterelles, six crushed juniper berries, a spoonful of dijon mustard, some salt and a touch of freshly ground black pepper. Add 300 ml of fresh cream and let it simmer till thick.
Serve with mashed potatoes topped with some melted butter and a sprinkle of truffle salt.
Enjoy!
The wife made me roasted moose and wild mushroom in juniper when we were in sweden and it was damn good.
Yeah, juniper and wild mushrooms really bring out the flavour in game meat.
Oh, and I forgot, you typically serve this with lingonberries on the side!
Whatever you do, always give 100 %!
Except when donating blood.
Juniper and game is a classic, also good with beef or on a pork roast with rosemary. Add a bit of your favourite blue cheese to the cream. I like stilton.
Per, try cooking the mushrooms in a hot dry pan with plenty of salt to sweat them and concentrate their flavours before turning down the heat a little and adding fat and onions.
Cooking meat seasoned with what it ate is a very old method that works very well.
Reef, dry herbs are ok if you are cooking for some length of time. They have very limited shelf life, most little packages in peoples homes are well past that and nothing more than coloured dust. Dill is one of the few that retains similar flavour dry or fresh and has a reasonable shelf life. Where fresh herbs shine is in aroma. Put fresh chopped oregano or basil on a hot plate of pasta. Fresh cilantro on a hot plate of Asian or Latin food.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Topper wrote: ↑Sat Sep 28, 2019 7:47 am
No garden this year, and no one in the house likes marinara sauce. I do make a very basic tomato sauce in large batches, portion and freeze.
What is the diff b/w a marinara and a basic tomato sauce?
Just ordered a rotisserie kit for my Weber kettle... holy fuck 200 bucks!
Still...there really is nothing like using those with the charcoal to 'low and slow' roasted animal chunks. I have a collections of hardwood chips and chunks to use for the smoking, pecan is a favorite as well as hickory or mesquite.
For chook I like to brine the bird overnight in italian dressing of all things. It really helps I have to say.
Lately I've been into the jumbo prawns...i dust them lightly with garlic powder then brush generously with olive oil. They go direct over the coals and take less than 5 minutes total...unreal way to cook those. You dont even need to piss around with garlic butter this way.
