Gettin lost in the woods, camping for 2 weeks (sushi, grocery)

[Wanderer818]

Originally Posted by Grannysroost

Will have to take a pic of our front "island", even since last week has turned colors, mostly fireweed, but scary....I haven't felt the "chill" either, but am sure it is coming...

Never grew that one before

But with the cooler air down here the perfessors tomato plants are starting to go nuts

[HighlandLady]

Ehm...the Grill God is chomping at the bit, so to speak, just how do you smoke eggs? Secret family recipe if you will? O' FlameMeister

[Grannysroost]

Originally Posted by Wanderer818

Yep winter is a coming. It's cooling off here real quick, let me check, oh yeah, it's already down to 73.

73 yeah right, cold spell a comin......blah....

[Grannysroost]

Originally Posted by HighlandLady

Ehm...the Grill God is chomping at the bit, so to speak, just how do you smoke eggs? Secret family recipe if you will? O' FlameMeister

He is holding us in suspense....mighty grillmeister guy, tender of wacko plants....in good jest - egg recipe or are ya makin it up as we go????

[Wanderer818]

Originally Posted by Grannysroost

So you going to tell us how to do since the "deli King LT nut" is missing, won't say what is missing....? eggs, smoked, how?

Ok, but again, if the family finds out I'm blubberin all over the I net they ain't gonna be happy,,,,,,,

Start off with 18 eggs, don't worry, any less and you'll smack yerself upside yer head later. Boil em all for 8-10 minutes and then bathe in cold water til cool.

You can use a Weber grill for this.

Get yer coals burning and place them in the back of the Weber, start with half a chimney starter full. Get yer favorite wood chop it into smoking chunks. Soak the chunks for 20-30 minutes in water before lighting coals.

When the coals are ready (grey) put the eggs on the front of the Weber grill and put some wet wood on the coals.

Close the Weber and let em smoke for 5 to 10 minutes. Get yer 12g out and load her up. When the eggs have a nice tan yer ready to go. Straight of the grill no salt or pepper needed. Heck we use em in our salads. Great appetizer.

btw,
the 12g is for those greedy ones that try to scarf em all down at once.

[Grannysroost]

Originally Posted by Wanderer818

Ok, but again, if the family finds out I'm blubberin all over the I net they ain't gonna be happy,,,,,,,

Start off with 18 eggs, don't worry, any less and you'll smack yerself upside yer head later. Boil em all for 8-10 minutes and then bathe in cold water til cool.

You can use a Weber grill for this.

Get yer coals burning and place them in the back of the Weber, start with half a chimney starter full. Get yer favorite wood chop it into smoking chunks. Soak the chunks for 20-30 minutes in water before lighting coals.

When the coals are ready (grey) put the eggs on the front of the Weber grill and put some wet wood on the coals.

Close the Weber and let em smoke for 5 to 10 minutes. Get yer 12g out and load her up. When the eggs have a nice tan yer ready to go. Straight of the grill no salt or pepper needed. Heck we use em in our salads. Great appetizer.

btw,
the 12g is for those greedy ones that try to scarf em all down at once.

Sounds like would be great on salad....I don't like them plain, or maybe egg salad with lot of onions, peppers,celery.....Thanks!!!!

[karibear]

Originally Posted by Grannysroost

Okay dum woman here - scales?? butter on anything is good - Like dandelion greens maybe??? without scales, though have not actually done them either - Barkley's wifey called them arugula in our yard, though never saw arugula that big???

Fiddleheads are baby ferns in the spring. Mark places where big fern patches are and visit them as soon as the snow melts - you'll see little brown buttons starting to pop up. They are brown because they are covered in brown scales. When they get big enough to recognize, you'll see why they are called 'fiddleheads' - they look just like the peg end of a violini, all curled up. That's when it's time to start plucking the little buggers. The scales really need to be removed unless you like little inedible bits [sort of like corn kernels] in your mouth, but if you don't scale them, you have to blanch them several times, because there's a lot of something bitter [maybe tannin?] in them. Oh, and the easiest way to remove the scales is to just let them dry and scrape them off with a thumbnail.

[Grannysroost]

Originally Posted by karibear

Fiddleheads are baby ferns in the spring. Mark places where big fern patches are and visit them as soon as the snow melts - you'll see little brown buttons starting to pop up. They are brown because they are covered in brown scales. When they get big enough to recognize, you'll see why they are called 'fiddleheads' - they look just like the peg end of a violini, all curled up. That's when it's time to start plucking the little buggers. The scales really need to be removed unless you like little inedible bits [sort of like corn kernels] in your mouth, but if you don't scale them, you have to blanch them several times, because there's a lot of something bitter [maybe tannin?] in them. Oh, and the easiest way to remove the scales is to just let them dry and scrape them off with a thumbnail.

Have seen them in MN - but not up here yet, will have to scavenge a bit - sure in the woods around us - didn't realize had to "scale" but if good, I am game and anything in butter is good...

[karibear]

Originally Posted by Grannysroost

Will have to take a pic of our front "island", even since last week has turned colors, mostly fireweed, but scary....I haven't felt the "chill" either, but am sure it is coming...

You know what they say about fireweed - when the blooms hit the top of the stalk, summer is over. Or at least on the downhill slide toward winter.

[Wanderer818]

Bratwurst. Someone mentioned Bratwurst.

Bratwurst on the boat is unbeatable.