barney's Cheap Eatin' Thread

HuntressOfLight

12 pointer
Nov 23, 2019
11,783
Guarding my lovely bluebirds
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HuntressOfLight

12 pointer
Nov 23, 2019
11,783
Guarding my lovely bluebirds
You sure do like cooking outdoors. Sometimes I wonder if you have access to an indoor kitchen

We prefer the great outdoors but have been hunkered down with blankets, while monitoring the approach of Hurricane Ian this morning.

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Tootsie rolls have been part of my diet thus far today, mega tootsie rolls, big tootsie rolls. I forgot that chili and left it there all night.
 

Lady Hunter

12 pointer
Jan 12, 2009
4,983
I was COLD by the time I finished with dr appointments this morning so I hauled out some of my more unusual cast iron (only sold by Aldi for one week several years ago - have kicked myself a dozen times for not buying a couple more) and made individual Kentucky hot browns for lunch... Pics aren't great but they were darned good! Used canned leftover turkey from the pantry, diced ham from spiral hams I caught being cleared out last winter, and made my own cheese sauce.

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Bee

10 pointer
Mar 14, 2005
1,713
I was COLD by the time I finished with dr appointments this morning so I hauled out some of my more unusual cast iron (only sold by Aldi for one week several years ago - have kicked myself a dozen times for not buying a couple more) and made individual Kentucky hot browns for lunch... Pics aren't great but they were darned good! Used canned leftover turkey from the pantry, diced ham from spiral hams I caught being cleared out last winter, and made my own cheese sauce.

309970438_10223648258327429_7528729161399497815_n.jpg


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About my favorite dish, if it is made right. Your looks mighty good. Are you using an air fryer?
 
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redjackson

8 pointer
Dec 4, 2010
865
Barren County
A whole lotta kitchen stuff goin' on!!!!! Started yesterday jarring up & canning the last batch of icicle pickles.... Was very thankful for the covered deck since it started raining just about time the canner reached a boil!

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Then helped hubby bottle up 26 bottles (and one pint jar) of blackberry wine we'd been fermenting in the basement:

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Wish I had a pic of lunch yesterday. We did venison gyros using canned venison. YUM!!!!!

And today I've been making pesto.... Still have tons of basil but I'm out of containers & room to freeze them!!!!

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Would mind expanding on your fermentation process on your wine? My wife is starting to get interested in the process and wanted me to ask lol.
 

Lady Hunter

12 pointer
Jan 12, 2009
4,983
My husband is sure gonna miss these breakfasts when he goes back to the office next month....

Had some leftover canned venison from gyros so I made Greek omelets (lots of Cavenders), hauled some fruit bran muffins out of the freezer & drizzled honey over them, and sliced a few strawberries that were on sale last week.
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Lady Hunter

12 pointer
Jan 12, 2009
4,983
Would mind expanding on your fermentation process on your wine? My wife is starting to get interested in the process and wanted me to ask lol.
The general process is to take 100% fruit juice, add sugar, add wine yeast (we use Red Star Premier Classique for reds and Premier Blanc for whites), put it in a jug with an airlock in a cool dark place & let it sit for a couple of weeks. Then siphon off (rack) the juice/wine to remove the sediment/dead yeast. Put the airlock back on & let it go another couple of weeks (or longer) until it either stops bubbling or gets really close. Then siphon it off again, removing the remaining sediment, and then add campden tablets & potassium sorbate to kill off any yeast that remains, and put the airlock back on to sit for another week before bottling.

If you like fruit wines, Vintner's Best makes some really GOOD fruit wine bases but they're all for large quantities (5 gallons) and managing that much is a pain in the keister. (We've done their blood orange & blackberry and they're delicious.)

If you're interested in specific details for smaller quantities using store-bought juices, message me & I'll go find our "recipe" and send it to you. We've done concord grape, red grape, white grape, apple, peach/mango, various cranberry blends, plum, etc.
 
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redjackson

8 pointer
Dec 4, 2010
865
Barren County
The general process is to take 100% fruit juice, add sugar, add wine yeast (we use Red Star Premier Classique for reds and Premier Blanc for whites), put it in a jug with an airlock in a cool dark place & let it sit for a couple of weeks. Then siphon off (rack) the juice/wine to remove the sediment/dead yeast. Put the airlock back on & let it go another couple of weeks (or longer) until it either stops bubbling or gets really close. Then siphon it off again, removing the remaining sediment, and then add campden tablets & potassium sorbate to kill off any yeast that remains, and put the airlock back on to sit for another week before bottling.

If you like fruit wines, Vintner's Best makes some really GOOD fruit wine bases but they're all for large quantities (5 gallons) and managing that much is a pain in the keister. (We've done their blood orange & blackberry and they're delicious.)

If you're interested in specific details for smaller quantities using store-bought juices, message me & I'll go find our "recipe" and send it to you. We've done concord grape, red grape, white grape, apple, peach/mango, various cranberry blends, plum, etc.

Thank you!
 

Tankt

12 pointer
Dec 26, 2019
4,870
Kentucky
The general process is to take 100% fruit juice, add sugar, add wine yeast (we use Red Star Premier Classique for reds and Premier Blanc for whites), put it in a jug with an airlock in a cool dark place & let it sit for a couple of weeks. Then siphon off (rack) the juice/wine to remove the sediment/dead yeast. Put the airlock back on & let it go another couple of weeks (or longer) until it either stops bubbling or gets really close. Then siphon it off again, removing the remaining sediment, and then add campden tablets & potassium sorbate to kill off any yeast that remains, and put the airlock back on to sit for another week before bottling.

If you like fruit wines, Vintner's Best makes some really GOOD fruit wine bases but they're all for large quantities (5 gallons) and managing that much is a pain in the keister. (We've done their blood orange & blackberry and they're delicious.)

If you're interested in specific details for smaller quantities using store-bought juices, message me & I'll go find our "recipe" and send it to you. We've done concord grape, red grape, white grape, apple, peach/mango, various cranberry blends, plum, etc.
I prefer Welch's grape juice over Vintner's best for Concord wine. Tried Vintner's on 3 different fruit bases and was not impressed. The wine had no body to it.
 


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