Random Pictures.

[Worth1]

Originally Posted by Gerardo

You will be happy. This is what you're aiming for:

Attachment 53734

Thanks I was needing a pictuer.
Would it be okay if used yellow homey or maybe a mix of white and yellow?
Plus I think I might use tails shank and beef rib bones.
I am going to need a big kettle.

Originally Posted by barefootgardener

Worth, your popcorn balls look really good. As a child my mother would make popcorn balls during Halloween for the trick or treaters. (She wrapped them up in saran wrap.) We did not get many way out our way, so we would eat the extras. It brings back great memories, and I can actually smell the popcorn and the syrup cooking up in the kettle.
I made popcorn balls for my children and their friends when they were younger, but now that they are older they prefer rice krispy treats as an occasional treat..

Ginny

Thank you Ginny I made 8 of the things and eat one every night.

Worth

[Worth1]

Originally Posted by efisakov

mmm
looks mighty good

Thank you Ella.

Originally Posted by barefootgardener

Oh, my, goodness!! Gerardo, that dish looks scrumptious!

Ginny

Yes it does mine may be more red I dont know.

I looked on line and found all sorts of variations.

Worth

[Worth1]

Just in case no one here looks at the Knife handle thread I have in the build it yourself section I am going to post these photos here.
The reason is I am in dire need of some advice.
What this is, is a huge mesquite tree root/stump I got off the side of the road years ago.
It is about 3 feet long a foot tall and a little over a foot wide in the shape you see.
The grain structure is wild and the reason I rescued it.
It has splits in it and knot holes.
I have sanded on it to see what it would look like.
It weights around 25 pounds or so with me just guessing.
To me it is a diamond in the rough.
Now what to do with it?
At one time I thought of a lamp stand but not for sure so that is the reason I stopped working on it.
It is as hard as a rock and been protected from the weather for over ten years.
So it is well seasoned and stabilized.
So folks I really need some ideas with this beast.
Please help.
Worth

[Cole_Robbie]

It looks like a caveman club to me:

[Zana]

That is one gorgeous hunk of wood. It would make an outstanding base to a lamp. If you had a wood lathe to turn it you could get some spectacular bowls or charger plates out of it. You could also make some cool boxes out of it. Or even some picture frames.

[troad]

A taxidermist i knew would have used it as is for a base to display one of his mounts.
Interesting piece of wood allowed to be just what it is.

[Worth1]

Yes a taxidermist would.

Mesquite wood stains your hands purple.
Worth
IMG_20151009_46681.jpg

[Zana]

I was cleaning black walnuts about a month ago and even the gloves I was wearing didn't block out the stain from the walnuts. My hands looked like that except dark brown. Finally about back to about normal.

You're going to have to come up with a purple costume for Halloween, Worth to match your hands.

[Gerardo]

Originally Posted by Worth1

Thanks I was needing a pictuer.
Would it be okay if used yellow homey or maybe a mix of white and yellow?
Plus I think I might use tails shank and beef rib bones.
I am going to need a big kettle.

A mix works just fine, and those 3 types of flesh are solid for this. Just try to minimize the fat, otherwise when it comes out of the fridge tomorrow the layer of greasy goodness might frighten you. It'll provide comfort afterwards.

Use green peppers to make sure it stays in the clear-white end of the spectrum. If you use too many powdered reds it will go in that direction.

Originally Posted by barefootgardener

Oh, my, goodness!! Gerardo, that dish looks scrumptious!

Ginny

Comfort food at its best.

[Worth1]

Originally Posted by Zana

I was cleaning black walnuts about a month ago and even the gloves I was wearing didn't block out the stain from the walnuts. My hands looked like that except dark brown. Finally about back to about normal.

You're going to have to come up with a purple costume for Halloween, Worth to match your hands.

Zana a friend and I picked enough wild black walnuts back in the late 60's that when we sold them in town we got $50.00 for them at the feed store.
Figure out how many walnuts that was.
We each had $25.00 to spend we were rich.

Worth

[Gerardo]

And that piece of wood could be carved into a california condor's head, or most beaked creatures.

or a marine mammal breaching the water.

[Worth1]

Originally Posted by Gerardo

A mix works just fine, and those 3 types of flesh are solid for this. Just try to minimize the fat, otherwise when it comes out of the fridge tomorrow the layer of greasy goodness might frighten you. It'll provide comfort afterwards.

Use green peppers to make sure it stays in the clear-white end of the spectrum. If you use too many powdered reds it will go in that direction.



Comfort food at its best.

The grease doesn't bother me I got tied up messing with the stump and still haven't made it to the store.
I still need to soak beans go to the store and start the meat simmering.

I am going to use Maycoba and Rojos Pequenos for beans.

Worth

[Worth1]

Originally Posted by Gerardo

A mix works just fine, and those 3 types of flesh are solid for this. Just try to minimize the fat, otherwise when it comes out of the fridge tomorrow the layer of greasy goodness might frighten you. It'll provide comfort afterwards.

Use green peppers to make sure it stays in the clear-white end of the spectrum. If you use too many powdered reds it will go in that direction.



Comfort food at its best.

Gerardo here it is plus my other spices I totally forgot cilantro.
I planned on going back tomorrow anyway.
Worth
IMG_20151009_42496.jpg

[Worth1]

In the 16 quart kettle.
Right now browning with corn oil about 5 cloves of garlic, black pepper and salt.
The smell is killing me.
Worth
IMG_20151009_51695.jpg

[Gerardo]

Nice! Those cuts are pretty. You'll have plenty for neighbors and friends. Finishing touches are important for texture and flavor's sake: some green cabbage in very fine strips, diced radishes, diced onion, chopped cilantro, and then your secret chile powder to dial in the heat level.

It's gonna be killer when you re-heat it. I need to make a batch for myself now, pic #1243 has forced my hand.

For our next culinary adventure, I'll post a ceviche how to so you can add that to your repertoire.