The Items of Faith. The Dogma of Muzzleloading.com

[TDM]

Yep, nobody will be able to came me a wormy old sob either....old sob, yes, but not wormy!

Safety first, always best!

 

[chorizo]

My wife is a professional baker. A few years ago she won middle TN district fair fruit pie 1st place with her peach cobbler. It is a real challenge trying to lose weight living with that, so your point is a legitimate one. But you should see what she can do with blackberries. Sourdough cinnamon rolls took the gold last year...

I make cobbler once a week. This week was apricot, last week was peach. Blackberries are just now coming on. This apricot cobbler was extra nice cause I swiped the apricots off a tree on a canal bank right of way that nobody claims, which makes them taste better.

Too lazy to make pie crust.

I canned two batches of apricot jam today and I have a total of 10 (after today's 2) batches of peach and apricot. I have a plum and white grape in the back yard and will make that this fall. Along with homemade Basque chorizo, those are my Christmas presents I pass out.

I do envy you... sounds like she makes wonderful food!

 

[Hermit Tim]

I make cobbler once a week. This week was apricot, last week was peach. Blackberries are just now coming on.

Too lazy to make pie crust.

I canned two batches of apricot jam today and I have a total of 8 batches of peach and apricot. I have a plum and white grape in the back yard and will make that this fall. Along with homemade Basque chorizo, those are my Christmas presents I pass out.

I do envy you... sounds like she makes wonderful food!

Sounds like you do too. If you ever make it this way don't forget the chorizo...

 

[chorizo]

I make 60 lbs of chorizo a year (dries out to about 40 lbs) Vac pack it after it has dried and lasts all year.

Just a little of what I have set aside. Now if I can just tap that elk in a few weeks to fill the freezer, I will be good to go.

 

[SDSmlf]

Cuzz this is an American muzzle loading forum.

Not a French muzzle loading forum.

French muzzleloaders are interesting to collect. Have visited the Musée de l'Armée and it appeared none of the guns had been dropped more than once.

 

[chorizo]

The French got the "elan" going for them, after the first round is fired, fighting skills, not so much

 

[IanH]

I gained 20 pounds, cholesterol went up 100 points, and escalated to type II diabeetus just reading this thread!

 

[Hawk54]

One pie I can't stand and never have even as a kid is lemon meringue pie. Uch!

 

[IanH]

I make 60 lbs of chorizo a year (dries out to about 40 lbs) Vac pack it after it has dried and lasts all year.

Just a little of what I have set aside. Now if I can just tap that elk in a few weeks to fill the freezer, I will be good to go.

View attachment 242190

I live two hours from Mexico. While this is a mixed blessing, good chorizo is easy to get and is the stuff of the Gods.

 

[chorizo]

I live two hours from Mexico. While this is a mixed blessing, good chorizo is easy to get and is the stuff of the Gods.

This is completely unlike Mexican chorizo. The only thing similar is that is red and goes by chorizo.

This doesn't need to be cooked as it is cured and is only made from pure pork meat, usually shoulder. No lymph glands, offal, parts and pieces like Mexican chorizo

Simple ingredients, pork shoulder coarsely ground, Smoked Pimenton, Salt, fresh garlic, a splash of red wine, a little curing salt (#2).

As my Spanish relatives say, "Es la leche" (you got to be Spanish or have lived there to understand that colloquialism)

 

[IanH]

There's good chorizo and bad chorizo. The good stuff is made like you do, not from the gut and scrap pile. Same as good menudo, it's made from just one of thebcow stomachs, not the whole digestive tract.

Not the same as flan. There is no such thing as bad flan.

 

[SDSmlf]

Mon français n'est pas si bon, mais, attendez-vous à ce que les membres du forum français répondent.

 

[SDSmlf]

There's good chorizo and bad chorizo. The good stuff isn't made like you do, not from the gut and scrap pile. Same as good menudo, it's made from just one of thebcow stomachs, not the whole digestive tract.

Not the same as flan. There is no such thing as bad flan.

Pork sausage is pretty good if the maker knows what they are doing. Many variations.

 

[IanH]

Dangit, I meant "is" made like you do, not "isn't ". I fixed it. Stupid thumbs.

 

[chorizo]

Mon français n'est pas si bon, mais, attendez-vous à ce que les membres du forum français répondent.

Noted.

 

[yellowhammer]

Now you made me hungry for real fried chicken, potato salad, peach pie and homemade ice cream.

When I was a boy at home, my mother would carefully choose dead-ripe "Belle Of Georgia" peaches (indescribable flavor) and make me an "ice box" pie, and I would eat the whole thing at one sitting and lay down like a bloated toad. She would just giggle at me - she enjoys cooking and making things that people like. She turned 90 in March, the archetype southern belle, God bless her.

 

[Coinneach]

Yes Plastic helmets suck

Anyone notice how we have more Fires nowadays since they stopped wearing polished Brass Firemans helmets ?

 

[IanH]

Mon français n'est pas si bon, mais, attendez-vous à ce que les membres du forum français répondent.

J'ai suffisamment de difficultés à comprendre l'anglais sur ce forum.

 

[SDSmlf]

J'ai suffisamment de difficultés à comprendre l'anglais sur ce forum.

My comment was directed at our French forum members. Did not want to ignore them after I insulted them.

 

[Coinneach]

But but but I shoot a TFC,
Eat venison and beef, my flask is as likely to have brandy as rum in it ( I don’t like whisky of gin)
I’ve even been know to go to a rendezvous

I too prefer Rum over any other spirit, even the scent of it makes me smile. My favourite blend is with Coffee on cold mornings or nights.