Subj : Re: Gardening was: Spicy To : Dave Drum From : Dale Shipp Date : Sun Feb 26 2023 02:10:00 -=> On 02-25-23 05:20, Dave Drum <=- -=> spoke to Dale Shipp about Re: Gardening was: Spicy <=- DD> Here's a link to a very good page on starting tomatoes from seed. I DD> note that the author uses old styro (plastic) egg cartons as I used to DD> do rather than buying "starting pans" from the garden department down DD> the K-Mart. DD> https://tinyurl.com/GROW-TOE-MATERS Thanks. I have read and bookmarked that web site for future study. It does say things that I think not 100% relevant to my situation. It talks about grow lights, and time tables for planting. I will not be using grow lights, and because I will be planting indoors the time tables are not completely relevant. One problem is that I got 50 seeds, and only will want two or three plants. I guess I'll save the excess seeds for next spring and hope that they will still be viable a year from now. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Blackeye Pea And Pork Gumbo(Revised) Categories: Cajun, Gumbo, Pork Yield: 2 servings MMMMM------------------------FOR THE ROUX----------------------------- 1/4 c Flour 1/4 c Oil 1/2 c Diced onion 1/4 c Diced green pepper 1/4 c Diced celery 1/2 tb Chopped garlic 1 qt Pork or chicken stock MMMMM-----------------------SPICE MIXTURE---------------------------- 1 t File 1/2 t Thyme 1/2 t Chile powder 1/2 t Paprika 1/2 t White pepper 1 t Black pepper 1/2 t Cayenne pepper 1 Bay leaves MMMMM-----------------------COLLARD GREENS---------------------------- 1 c Greens, cut into small -strips 1 T Cider vinegar 1 T Sugar 1 t Crystal's hot sauce ds Salt & pepper 5 sl Bacon -peanut oil to cover pan MMMMM----------------------BLACK EYED PEAS--------------------------- 1/3 c Dried black eyed peas (Makes 1 cup cooked peas) 1 1/2 c Water 1 Chicken bouillon cube MMMMM--------------------VEGETABLES AND MEAT------------------------- 4 oz Okra (optional) 1 c Cooked blackeyed peas 1/2 c Bacon braised greens 6 oz Pork butt (raw weight) -smoked and chopped Slice okra crosswise 1/2 inch wide and sear in oil until lightly browned. Set aside. Cover dried peas with water. Bring to a boil for 2 minutes. Turn off and let sit for one hour. Drain. Cover with 1 1/2 cup water, add chicken bouillon cube. Bring to boil and then turn down to simmer for 15 minutes. Drain, saving liquid and peas in separate containers to add to gumbo at end. Cook collards or mustards in bacon and onions with sugar, vinegar, hot sauce and salt and pepper. We used pre-cooked bacon, cut into 1/2 inch squares -- plus peanut oil. Cut smoked pork into 1/2 inch cubes. Ham should also work. Make a dark roux using the oil and flour. (Paul Prudhomme's Louisiana Kitchen has some good roux techniques, advice and gumbo recipes) As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic. Stir to mix vegetables and roux. Deglaze pan with some of the stock. Add the spice mixture and mix in well. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1 hour stirring lots. Skim all of the fat that separates out. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more. When the gumbo is the right consistency add the okra, blackeyed peas, reserved juice from cooking the black eyed peas, greens, and pork. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad Recipe from http://www.cochonrestaurant.com/html/recipes.html Tested 2/10/11 MMMMM .... Shipwrecked in Silver Spring, Maryland. 02:18:09, 26 Feb 2022 ___ Blue Wave/DOS v2.30 --- Maximus/NT 3.01 * Origin: Owl's Anchor (1:261/1466) .