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  1.

    You like it hot?

    The Thai's actually have two names for the chilies. Bird's Eye Chilies and Rat Turd Chilies.
  2.

    You like it hot?

    Does seem overpriced. This stuff is good too. https://www.epicurious.com/recipes/food/views/chile-lime-sauce
  3.

    How often do you see double yolks?

    New Hens tend to lay doubles more frequently than Old Hens. If you raise Layers, the first couple of weeks you get a load of doubles
  4.

    Smoked Chicken Andouille

    Thanks.
  5.

    Smoked Chicken Andouille

    Please do post recipe.
  6.

    Yum

    Looks good. Can't beat Homegrown!
  7.

    School me on farm fresh eggs

    My Grandfather used to say, "Eggs you get in the grocery store ain't fit to eat". There were a lot of chicken houses near where I grew up and we always had fresh eggs.
  8.

    Best Oreo ever?

    The original recipe for the filling actually got its creaminess from pig lard. Today, it is more similar to Crisco.

  9. Favorite thing to Can

    Here are some pictures of our last trip to the cannery. We canned 250 cans of Chili that day. The cannery charges $1 per can. First picture is putting chili in cans. Second picture shows the cookers to the right. Third picture shows the cans before going into the pressure cooker.

  10. Favorite thing to Can

    No fermentation here. The peppers are the easiest. You just wash the peppers, dip jars and lids in boiling water, boil the vinegar/water/salt mixture. Put the peppers in the jars and pour in liquid and put tops on. As the liquid cools, the tops seal. The vinegar is the preservative. My...

  11. Favorite thing to Can

    As far as the Chow Chow goes, all recipes are different and it is kind of a "Use what you have on hand". Here is a link to a good recipe and a description of how to can. https://www.tasteofsouthern.com/chow-chow-relish/

  12. Favorite thing to Can

    Favorite things to can. Green Beans, Tomatoes, Chili, Vegetable Soup, Greens, Peppers, Chow Chow. For the Soup and Chili, we go to the Cannery to cook and can.
  13.

    Wanted some Collards and this will be done soon.

    Looks great! Sweet cornbread? You mean cake? You sure you're not a yankee?

  14. Thanksgiving turkey.

  15. Thanksgiving turkey.

    Smoked

  16. Need a processor

    This is probably too far for you to haul, but it's the only one I know. Oak Valley Meat Processing https://www.mapquest.com/us/georgia/oak-valley-meat-processing-275076856

  17. First brisket is on the smoker...

    Got one of the inexpensive Masterbuilts myself. On sale for $150 at Ace hardware 3 years ago. It has produced some of the best pulled pork and smoked chickens I've ever eaten, but still haven't tried brisket. I usually wrap the butts at 160-165. Did you temp before you wrapped?
  18.

    Brunswick Stew

    You are correct, Worcestershire Sauce was not commercialized until 1837 and Tabasco not commercialized until 1868. I wonder what they used back in the day.
  19.

    Brunswick Stew

    Here is a recipe I use. It is from 1826 and makes about 1.5 Gallons. And yes, I skip the sugar.

  20. ODT Cooks get in here. Catfish Stew Recipe Request!

    Have made it many times. It was a hit every time. Any recipe by Edna Lewis is good.
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