Random Pictures. - Page 67

Worth1 · August 29, 2015

Quote:

Originally Posted by TexasTycoon

My family celebrates birthdays in pairs usually, since there are so many of us. Today we're celebrating my aunt Jackie's and my aunt Debbie's birthdays, and I was in charge of the cake. I made white cake, cut into 4 layers, with vanilla custard and stewed strawberries between each layer. It's frosted with real whipped cream with a vanilla bean scraped into it, and Pirouette cookies line the sides. Fresh strawberries on top for color and decoration.

Can't wait to have a slice!

Sent from my SM-N900P using Tapatalk

I normally only like two kinds of cake.
German chocolate made right with the coconut on the sides too, and black forest.
Contrary to popular belief German chocolate cake comes from the USA not Germany.

Yours looks like something I would eat it sounds and looks good.

Worth

Carriehelene · August 29, 2015

The level of talent and knowledge the people in this forum display astounds and amazes me.

Zana · August 29, 2015

Kelly that looks and sounds amazing! I'd definitely want to try that cake too. Happy Birthday to all the celebrants.

efisakov · August 30, 2015

Kelli, I hope you will post picture of the slice of that cake. Looks great and sounds really delicious too.

Worth1 · August 30, 2015

Here I submit to you homemade Spam.

I started out with 8 1/2 pint jars and ended up with 6.
Two busted in the canner due to the head space being not enough and the jar size.
The other stuff is Spam experiment two, it was put in loaf pans and baked at 170 till the temperature got to 148F.
I tried a piece and it tastes just like Spam.
Not having the right processing equipment does not allow me to do it the way they do at Spam central.
But not bad.
Worth
IMG_20150830_51828.jpg

IMG_20150830_47801.jpg

Worth1 · August 30, 2015

Here is the Spam Sandwich after all of that work.

It would have been easier to just go and buy a can of Spam.

Worth
IMG_20150830_57911.jpg

IMG_20150830_7321.jpg

Hellmanns · August 30, 2015

Quote:

Originally Posted by Worth1

Here is the Spam Sandwich after all of that work.

It would have been easier to just go and buy a can of Spam.

Worth

Attachment 52798

Sure is a good look'n homemade Spam samich!

bluee19 · August 30, 2015

Quote:

Originally Posted by Worth1

Here is the Spam Sandwich after all of that work.

It would have been easier to just go and buy a can of Spam.

Worth
Attachment 52797

Attachment 52798

I love spam, your sandwich looks great. I fry my spam. I like the crispy texture. Did you fry yours?

clkeiper · August 30, 2015

So, HOW do you make spam? just curious... not looking to make my own, but it would be interesting to know how to do it. I saw "side meat" at the butcher shop where we do one of our farmers markets and I thought about buying some to make bacon, but I dont have a slicer and I don't want to hack at it with a knife, ... but one of these days I may do it.

Worth1 · August 30, 2015

Quote:

Originally Posted by Hellmanns

Sure is a good look'n homemade Spam samich!

Thanks Hellmanns.

Quote:

Originally Posted by bluee19

I love spam, your sandwich looks great. I fry my spam. I like the crispy texture. Did you fry yours?

I fried a slice from a test cook I did before I processed the rest of it.
It can out pretty good.

Quote:

Originally Posted by clkeiper

So, HOW do you make spam? just curious... not looking to make my own, but it would be interesting to know how to do it. I saw "side meat" at the butcher shop where we do one of our farmers markets and I thought about buying some to make bacon, but I dont have a slicer and I don't want to hack at it with a knife, ... but one of these days I may do it.

I used about 8 pounds of Pork butt.
It was all ground with a coarse grinding plate.
Then I took half of it and ground it with a fine plate.

This was mixed up with.
2 teaspoons of curing salt, (Insta cure #1)
Some regular salt sugar and some garlic powder along with a shot of corn starch.

That's about it.

There seems to be an internet blackout on how to can cured meat.
Very aggravating.

Worth

Worth1 · August 30, 2015

I am so stupid I didn't ad enough cornstarch to the Spam.
The meat should have been real sticky.

I do this all the time and yet another reason I use my own recipes.
Picked up the process from one of the best professional old school butchers I have ever seen on youtube.
British feller, the Brits call corn starch corn flour.
The guy is really good I saw him butcher a deer like it was cow with individual cuts of fancy roasts and so forth.
Nothing like the hack job they do here.
Scott Rea is the guys name.
https://www.youtube.com/watch?v=-hmpSGFdJJ0
The Deer video.
https://www.youtube.com/watch?v=jBXouv8DI9Y
Take a look at some of his videos he really is good.

Worth

efisakov · August 31, 2015

Worth, thanks for introducing us to Scott Rea.
I looked at his video of how to make a Pork Pie. Looks very promising. Have you made it?

efisakov · August 31, 2015

Kelly, how was the birthday party?
btw any news on that car accident?

Worth1 · August 31, 2015

Quote:

Originally Posted by efisakov

Worth, thanks for introducing us to Scott Rea.
I looked at his video of hot to make a Pork Pie. Looks very promising. Have you made it?

No I haven't.

Worth1 · August 31, 2015

Whoopee it will be on the shelves soon.

The Blue Bell plant is right up the road from me.
I cant weight to get a bucket of Dutch Chocolate.
Worth
Blue_bell_truck.jpg

August 29, 2015	#993
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Kelly that looks and sounds amazing! I'd definitely want to try that cake too. Happy Birthday to all the celebrants. __________________ Zana ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ There is a fine line between genius and crazy. I like to use that line as a jump rope. ~Anonymous (but I totally agree with this! LOL) Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers. ~ Anonymous Until he extends his circle of compassion to include all living things, man will not himself find peace. -- Dr. Albert Schweitzer

August 30, 2015	#994
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Kelli, I hope you will post picture of the slice of that cake. Looks great and sounds really delicious too. __________________ Ella God comes along and says, "I think I'm going to create THE tomato!”

August 30, 2015	#995
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Operation Spam. Here I submit to you homemade Spam. I started out with 8 1/2 pint jars and ended up with 6. Two busted in the canner due to the head space being not enough and the jar size. The other stuff is Spam experiment two, it was put in loaf pans and baked at 170 till the temperature got to 148F. I tried a piece and it tastes just like Spam. Not having the right processing equipment does not allow me to do it the way they do at Spam central. But not bad. Worth IMG_20150830_51828.jpg IMG_20150830_47801.jpg

August 30, 2015	#996
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Operation Spam Sandwich. Here is the Spam Sandwich after all of that work. It would have been easier to just go and buy a can of Spam. Worth IMG_20150830_57911.jpg IMG_20150830_7321.jpg

August 30, 2015	#999
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	So, HOW do you make spam? just curious... not looking to make my own, but it would be interesting to know how to do it. I saw "side meat" at the butcher shop where we do one of our farmers markets and I thought about buying some to make bacon, but I dont have a slicer and I don't want to hack at it with a knife, ... but one of these days I may do it. __________________ carolyn k

August 29, 2015	#992
Carriehelene Tomatovillian™ Join Date: Apr 2015 Location: Upstate NY Posts: 300	The level of talent and knowledge the people in this forum display astounds and amazes me.

August 30, 2015	#1001
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I am so stupid I didn't ad enough cornstarch to the Spam. The meat should have been real sticky. I do this all the time and yet another reason I use my own recipes. Picked up the process from one of the best professional old school butchers I have ever seen on youtube. British feller, the Brits call corn starch corn flour. The guy is really good I saw him butcher a deer like it was cow with individual cuts of fancy roasts and so forth. Nothing like the hack job they do here. Scott Rea is the guys name. https://www.youtube.com/watch?v=-hmpSGFdJJ0 The Deer video. https://www.youtube.com/watch?v=jBXouv8DI9Y Take a look at some of his videos he really is good. Worth

August 31, 2015	#1002
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Worth, thanks for introducing us to Scott Rea. I looked at his video of how to make a Pork Pie. Looks very promising. Have you made it? __________________ Ella God comes along and says, "I think I'm going to create THE tomato!” Last edited by efisakov; August 31, 2015 at 11:16 AM.

August 31, 2015	#1003
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Kelly, how was the birthday party? btw any news on that car accident? __________________ Ella God comes along and says, "I think I'm going to create THE tomato!”

August 31, 2015	#1005
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Whoopee it will be on the shelves soon. The Blue Bell plant is right up the road from me. I cant weight to get a bucket of Dutch Chocolate. Worth Blue_bell_truck.jpg