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What're You Having for Lunch/Dinner?


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#361 ChileRelleno

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Posted 04 September 2017 - 04:05 PM

Finished, Rested and Sliced
An 8 hour cook brought it to an IT of 170°, it probed just about butter tender.
Just the slightest resistance to the probe and it sliced real nice, fork tender, juicy goodness.

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  • YOT likes this
Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#362 ChileRelleno

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Posted 10 September 2017 - 09:18 PM

Bringing y'all a little Latin influenced flavors and ingredients.
A nice blend of Sweet and Savory.

Plantain and Grilled Chicken Fritters

4 boneless Chicken Thighs, grilled and chopped into bite sized pieces
(works well with smoked pork belly cubes too)

o7TzXIy.jpg

4 ripe Plantains, chopped
1/2C Onion, minced
1/2C red Bell Pepper, minced
1/2C yellow Bell Pepper, minced
1 Jalapeno, minced
1T Garlic, minced
3T Butter / 4T Butter
Salt, Cumin and Cayenne

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In a pan melt the 3T of butter, add in vegetables and spice to taste, saute till soft and just beginning to brown
Boil plantains till soft, mash well, add 4T and salt to taste
Add in Sofrito and mix well

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Take a handful of mash and place cube of meat in middle, form ball or patty
Fry till golden brown on both sides in just a little butter or oil

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These turned out fairly well, my wife and I liked them.

This is a new recipe for me, one that I saw but didn't have written down.
I've been playing with it and had a little trial and error.
You just need a bit of oil/butter to cook the fritters, too much they get soggy and fall apart.
Patties worked better than balls.
I may need to find a good binder to hold them together better.
 


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#363 ChileRelleno

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Posted 16 September 2017 - 12:39 PM

We're having one of our nephews and his newlywed wife over tonight, going to entertain them with a nice BBQ dinner.
Nice young couple, so young, so naive and starry eyed... :rolleyes:
Oh to be young and so energetic again.

The Menu

Entrees
St. Louis Ribs, Dry Rubbed
Pork Belly Burnt Ends
Sides
Grilled Cob Corn
Whup@ss Coleslaw
Dessert
Fried Plantains with Caramel sauce

Three racks of St. Louis ribs dry rubbed and awaiting the caress of Cherry and Hickory

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A rack of Pork Belly ready to be transformed into delectable deliciousness

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Oh Yeah, I know you'll be waiting for the final here

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More to Come



 


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#364 ChileRelleno

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Posted 16 September 2017 - 02:30 PM

I forgot to post Breakfast

Machacado con Cebollas y Pimientos

XOZASKM.jpg


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#365 ChileRelleno

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Posted 16 September 2017 - 02:40 PM

Oooooh Yeah Baby, Low-n-Slow!

The Ribs

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And the PBBEs

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Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#366 ChileRelleno

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Posted 16 September 2017 - 07:33 PM

Sides
Grilled Cob Corn
Whup@ss Coleslaw

lz4iJJo.jpg

1OaTaQ4.jpg

Dessert
Fried Plantains with Honey/Brown Sugar and Cinnamon

zJa0arb.jpg


Edited by ChileRelleno, 16 September 2017 - 08:03 PM.

Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#367 Mike Rogers

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Posted 16 September 2017 - 07:45 PM

Damn! Looks awesome, Chili!!!


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Tel 505-881-3367
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#368 ChileRelleno

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Posted 16 September 2017 - 07:46 PM

Entrees

St. Louis Ribs, Dry Rubbed

PosPz0X.jpg

ufjVEnk.jpg

QI6VYp0.jpg

2R9UkBr.jpg

Pork Belly Burnt Ends

qj22O1h.jpg

Money Shot

pM7PuY7.jpg


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#369 ChileRelleno

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Posted 23 September 2017 - 07:53 AM

Going Flat out, as in taking the Flat to the smoker biggrin.gif
Along with a couple of fat YardBirds on the grill and some killer Bacon/Garlic Brussell Sprouts in cast iron.

I've a nice 8.76# Choice brisket flat all rubbed with Coarse Sea Salt, freshly cracked Peppercorns and granulated Garlic/Onion.

It went into the smoker at 0500, temp 275°-300°, over Hickory.
 

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Three and half hours in

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As usual and early start requires a good breakfast

Migas

Fresh homemade tortilla chips cooked in scrambled eggs
Garnished with fresh salsa and shredded Chihuahua cheese
Sided with Southwestern Loaded Homefries

 

p2m0XIX.jpg

 

Stay tuned for more...


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#370 ChileRelleno

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Posted 23 September 2017 - 07:24 PM

Cast Iron Brussell Sprouts with Bacon, Onion and Garlic

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Grilled Chicken

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Hickory Smoked Brisket Flat

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Money Shot

QrSlhLJ.jpg


  • garnaz likes this
Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#371 ChileRelleno

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Posted 24 September 2017 - 02:30 PM

Brisket Tacos

Yep, my favorite thing to do with leftover meats, make tacos!
Always a delicious lunch the day after.

Brown some corn tortillas with butter in the cast iron.
Take all those yummy trimmings and pieces, a few pats of butter and a teaspoon of water in a container and steam it lightly.
Lay down a bed of shredded Chihuahua cheese, top with brisket and slather with some good hot sauce.

zIc37Ea.jpg


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#372 ChileRelleno

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Posted 30 September 2017 - 09:36 PM

Prosciutto and Parmesan Stuffed Pork Loin



Menu

Stuffed Pork Loin with Veggies, Prosciutto and Parmesan
Roasted Red Potatoes with Onion, Peppers and Garlic
Steamed Veggies
Glazed Apple Tarts with Almonds

Stuffed Pork Loin with Veggies, Prosciutto and Parmesan

Trim fat off loin, butterfly like a jelly roll and pound flat
Salt well
Tip: If you poke a hole, no worries, just cut a 1/4" thick slice of loin and cover the hole(s)

2C chopped Onion
1C each Green/Yellow Bell peppers
2T minced Garlic
Add some tomato sauce
Spread evenly over loin

Layer 1lb of Prosciutto
Layer Parmesan cheese
Roll loin up tightly and truss well
Season outside of loin to taste

Smoke over Cherry at 300°-325° to an average IT of 140°

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Roasted Red Potatoes with Onion, Peppers and Garlic

Chop potatoes into bite sized pieces and place in 9x17 casserole dish
Drizzle with EVOO and empty a packet of Lipton Onion Soup mix atop potatoes, add salt and aby other spices to taste, mix well
Bake at 375° for 45 minutes, add in chopped Onion and Bell Pepper and some minced Garlic
Turn temp up to 425° and bake till everything is showing nice color

Steamed Veggies

Brussell Sprouts, Broccoli, Cauliflower, Yellow Squash, Baby Carrots, Bell Pepper, Cherry Tomatoes and Onion
Drizzle with melted butter and whatever spices you like

Glazed Apple Tarts with Almonds

Preheat oven to 400°
Peel, core and slice 4-5 apples, I like Jazz Apples.
In a large bowl drizzle apple with lemon juice and a big pinch of salt, toss to cover slices with juice
In a small sauce pan melt 3T of butter, add 1C of brown sugar and 1t of cinnamon and combine
Add sugar mix to apples and combine to cover apples

Partially thaw two sheets of frozen puff pastry on parchment paper lined cookie sheets
Use a fork to rough and raise edges of pastry
Beat one egg and generously brush pastry with it
Lay out apples atop pastry inside edges
Bake until pastry puffs and is a nice dark golden brown
Nuts can added, I used almonds for this batch
Cool before glazing

2C Powdered sugar in a mixing bowl, add 4T of milk and whisk well
Add milk or sugar to get desired viscosity of glaze
Drizzle glaze over pastries after they cool

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Money Shot

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  • YOT likes this
Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#373 GunFun

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Posted 06 October 2017 - 09:01 PM


Hickory Smoked Brisket Flat

hoOgObw.jpg

mVBVvgy.jpg

Money Shot

QrSlhLJ.jpg

 

 

What is your rub and recipe for Brisket? It has been a few months since I've made one.


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#374 DaveM

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Posted 12 October 2017 - 10:15 AM

Came home from fishing the Gulf yesterday with a cooler full of grunts and on red snapper.

 

Fresh Grunt po-boys for dinner last night.

 

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#375 ChileRelleno

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Posted 14 October 2017 - 09:32 PM

 









 

 

What is your rub and recipe for Brisket? It has been a few months since I've made one.

 

I've a nice 8.76# Choice brisket flat all rubbed with Coarse Sea Salt, freshly cracked Peppercorns and granulated Garlic/Onion.It went into the smoker at 0500, temp 275°-300°, over Hickory.

Gonna keep it simple...

Steak Nite in the Relleno House!

Menu
Grilled Sirloin Steaks with Garlic Butter
Cast Iron Onions
Loaded Baked Potatoes
Broiled Asparagus
Mixed Greens Salad

 

Jclq9VN.jpg


  • GunFun likes this
Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#376 ChileRelleno

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Posted 21 October 2017 - 07:36 PM

"Meet me in St. Louis, Louis,
Meet me at the fair,
Don't tell me the lights are shining
Any place but there,…
 
Some of the older crowd will know and appreciate that one ^ as sung by Judy Garland.
 
Menu
St. Louis Ribs, dry rubbed and smoked over Cherry
Homemade Scalloped Potatoes
Celery Sticks and Ranch/Bleu Cheese for dipping
 
The Ribs
Three racks of St. Louis ribs, dry rubbed with my homemade pork rub
Then slow smoked at 225°-240° for 6.5 hours over cherry
 
DouhghF.jpg
 
87ZZlkU.jpg
 
SAIuIiE.jpg
 
ivWO7ZJ.jpg
 
b1fMjvq.jpg
 
Homemade Scalloped Potatoes
5 large potatoes, peeled and cut into 1/8" slices (Love my PL8 Mandoline slicer)
2 sticks butter
4C +/- milk
1C +/- flour
4C shredded cheese
1 large onion, chopped coarse
1C bacon, cooked/chopped
2T garlic, minced
Lawry's seasoned salt to taste
 
Preheat oven to 425°
Prep the potatoes, parboil until barely tender, set aside
In a large sauce pan melt the butter, add flour to make a roux
Add the cheese and 2C of milk to the roux and melt the cheese into it, add milk as needed to attain the desired sauce consistency (think tomato sauce)
Over med-high heat saute the onions, bacon and garlic till onions are just soft
 
In a large casserole dish spread a thin layer of cheese sauce, then half the potatoes as a single layer
Spread onion/bacon evenly over this layer, season with seasoned salt
Spread the rest of the potatoes and cover evenly with remaining cheese sauce
Bake till at 425° till top is browned
 
Serves 10-12
 
 
 
 
 
 

 


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#377 ChileRelleno

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Posted 22 October 2017 - 07:46 PM


I bought some awesome looking 2" thick New York Strips for dinner tonite.
 
Menu
Reverse Seared New York Strips
Bacon Wrapped Onion Rings
Homemade Scalloped Potatoes
Salted Cucumber Wedges
 
The Strips
I decided that I'd smoke them over Hickory and then Reverse Sear in cast iron.
First I dry brined them for 4 hours, then rinsed and tied them tightly into round packages.
I do that so they take more smoke before their IT comes up and it's time to sear them.
Then it is into the smoker at 250° +/- until they reach an IT of 115°, then searing to med-rare temp of 135° and a rest.
 
ZbTDVx0.jpg
 
Exx35qf.jpg
 
The Rings
 
Slice large onions into 1/2"+ slices, pop out interior leaving outer 2-3 rings
Coat rings with BBQ sauce and Rub, I combined the two and painted it on all at once, more efficient
Wrap in thin sliced bacon, it'll take at least two slices on average
If you like, add more sauce/rub to outside
Smoke, grill or bake at 250°-275° till bacon is rendered and has a nice bite through consistency, 1.5-2 hours
Serve hot-n-fresh
 
AuOhbGb.jpg
 
s7AApAi.jpg
 
dHnPEfg.jpg
 
The Scalloped Potatoes
 
s5BcKKc.jpg
 
The Finale!
 
0D0iXeK.jpg

Edited by ChileRelleno, 22 October 2017 - 08:23 PM.

  • YOT and garnaz like this
Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#378 GunFun

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Posted 09 November 2017 - 04:32 PM

Why must you taunt me?


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#379 Spikester

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Posted 15 November 2017 - 11:44 AM

Chile, are you using wild cherry that has the small black inedible cherries? I've never cooked with it but have been cutting a lot of it around the house to burn in campfires

#380 ChileRelleno

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Posted 20 November 2017 - 07:05 PM

Chile, are you using wild cherry that has the small black inedible cherries? I've never cooked with it but have been cutting a lot of it around the house to burn in campfires

Naw, this is regular'ol Cherry wood.

Packaged bulk chunks sold for smokers along with about a dozen other species.


Ragnar Benson:
"Never, under any circumstances, ever become a refugee... Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
Mihail Timofeevič Kalašnikov
:
"I am still ready to shake hands with anyone who designs a better assault rifle than mine.
USPA# 106617, D#24868, 600+ jumps in 42/50 states, 36 fixed & 6 rotary winged aircraft, Highest 28,000'-Lowest 1,500', Reserve Rides-5, Injuries-1... SKYDIVE!

#381 YOT

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Posted 20 November 2017 - 08:40 PM

Chile, are you using wild cherry that has the small black inedible cherries? I've never cooked with it but have been cutting a lot of it around the house to burn in campfires


Chokecherries are edible even though they're bitter. They make very good wine if you can get enough before the birds. Most of ours are old and very tall. The trees are good for expensive lumber and firewood. Good for smoking, too.

"It isn't always being fast or even accurate that counts, it's being willing. I found out early that most men regardless of cause or need aren't willing. They blink an eye or draw a breath before they pull the trigger and I won't." - The Shootist (John Wayne)

 

"You have enemies?  Good!  That means you've stood up for something, sometime in your life" - Winston Churchill

 





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