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  1. T

    Do you refrigerate potatoes?

    Cold temps damage many vegetables; once damaged, they begin to rot. Changing starch into sugar is an early part of that process--I suppose it is the same for potatoes.
  2. T

    Do you refrigerate potatoes?

    Me too. A natural sign for planting potatoes is the blooming of the dandelions (yes, you just knew those things were good for something--actually, they are a great herbal medicine also 🙂).
  3. T

    Do you refrigerate potatoes?

    When do you plant? A friend near Red Lake Falls MN plants her winter Red Pontiacs in mid-July to avoid the potato bugs, then digs and cures them a week or two out in the garage (where it's warm and dry and air flow is good) before bringing them inside for storage in the basement. It works.
  4. T

    Everyone loves meatloaf

    Really decent recipe, thanks for the link. (Not so sweet either.) I like that the vegetables are put into jars uncooked--this set-up would work even with a relish.
  5. T

    Everyone loves meatloaf

    Jalapeños belong in relish. 🙂
  6. T

    Do you refrigerate potatoes?

    "And with AI its getting worse." Yes, Chef, AI is ruining the internet. Thanks for all the great ideas, everyone.
  7. T

    briskets $1.97/lb at kroger til oct 22

    In my dreams!
  8. T

    What am i doing wrong with seasoning this pan?!?

    Lots of good advice here--we scrub under very hot tap water with a long handed brush then let dry on a warm burner; slick with oil, wipe down, let cool, and put it away. Never use soap, I say. Or you could always try going next door to trade your new pan for somebody else's dinosaur--hey, it...
  9. T

    Do you refrigerate potatoes?

    Wow, that's more than I ever knew about potatoes. Very helpful, thanks.
  10. T

    Do you refrigerate potatoes?

    Brilliant.
  11. T

    Everyone loves meatloaf

    Hallo, larrym. I am further reminded: yesterday made green tomato relish from the very few fruits found in the garden (just wasn't a tomato year, I guess). Chow chow/relish is such a personal thing--either you love sweet spices in it or not, use cabbage or apples or not, make it biting-sour with...
  12. T

    Done Baking For Today.

    There really isn't anything better than fresh bread. Well done.
  13. T

    Hello from MA

    Hello from NW Minnesota. Good to have you here.
  14. T

    Karo Syrup Experimenting

    Fascinating. Big conglomerates (likely cartels), trying to pull the wool over our eyes--who gave them the right to interfere with the markets of farmers who happen to grow another variety of vanilla? This is not common knowledge at all.
  15. T

    Karo Syrup Experimenting

    Great question, bill1. I really struggle with maple syrup in sausage. No matter how little I add, it always seems too sweet. Anybody got tips?
  16. T

    Karo Syrup Experimenting

    Well, I managed to sub fresh sage this time--definitely worth the little extra step--but forgot to add the vanilla. (It was, after all, five-thirty in the morning and I don't fully wake up until at least eleven.) All the talk about red pepper flakes has me wondering if I should bump that up too.
  17. T

    Karo Syrup Experimenting

    I hate to be negative, but it seems every time manufacturers change something it's not an improvement.
  18. T

    Karo Syrup Experimenting

    Sorry to vanish briefly. To get back to sugar and vanilla in sausage: tomorrow I'll mix up another batch of the country cousin, with Fueling's fresh sage option--would it be crazy to add an 1/8 teaspoon of vanilla per lb. to the brown sugar already present in the mix? I'm thinking of trying it.
  19. T

    Five pound wheel of parmesan, see you in a year

    Just beautiful! Save your priceless rinds--they're the secret ingredient in a decent tomato sauce.
  20. T

    Porkapalooza 2024!!!

    That's great! Thanks! After soaking the beans that long, it can't be much longer to cook.
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