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Old 08-21-2009, 03:17 PM
 
Location: Middle Tennessee
206,701 posts, read 79,960,010 times
Reputation: 133611

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Quote:
Originally Posted by debey View Post
I thought I was defrosting pork chops, to throw on the grill, for lunch. Turn's out I defrosted NY Strips.....I gotta mark packages better, when I "home butcher".......
I suppose you could have a major problem keeping the elk, venison, beef, and pork labeled correctly...I would like to have a problem like that.
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Old 08-21-2009, 04:34 PM
 
Location: Silver Springs, FL
23,417 posts, read 33,213,804 times
Reputation: 15560
anybody have any good recipes for pan seared scallops? Trying to figure out what to do with these beauties!
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Old 08-21-2009, 04:36 PM
 
Location: South Central Texas
114,741 posts, read 57,147,668 times
Reputation: 165764
Quote:
Originally Posted by CoastalMaine View Post
I just *know* you couldn't keep your eyes off her diamonds!!!!!!!
What diamonds??
Quote:
Originally Posted by Katsmeeyow View Post
Because of her Kosher dills?
Coastal calls 'em pigeons.
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Old 08-21-2009, 04:42 PM
 
Location: In a van, down by the river.... LOL
21,347 posts, read 7,738,491 times
Reputation: 33316
Quote:
Originally Posted by kshe95girl View Post
anybody have any good recipes for pan seared scallops? Trying to figure out what to do with these beauties!
I have one done in orange juice... very light, but tasty, if you'd like.
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Old 08-21-2009, 04:54 PM
 
Location: Silver Springs, FL
23,417 posts, read 33,213,804 times
Reputation: 15560
Quote:
Originally Posted by CoastalMaine View Post
I have one done in orange juice... very light, but tasty, if you'd like.
I just bought some fresh squeezed juice from my fave roadside stand, expensive, but sooooooo worth it!
Please share the recipe, I am intrigued!
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Old 08-21-2009, 04:58 PM
 
Location: Middle Tennessee
206,701 posts, read 79,960,010 times
Reputation: 133611
I had great BBQ pork dinner even if me wife did come home and find me napping with Mary Jane.
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Old 08-22-2009, 09:05 AM
 
Location: S.Dak
19,457 posts, read 9,376,670 times
Reputation: 30663
Quote:
Originally Posted by Nomadicus View Post
I suppose you could have a major problem keeping the elk, venison, beef, and pork labeled correctly...I would like to have a problem like that.
all our venison I trim & bone, myself. Then, we have solomi making parties. It's a social event.....We have found a butcher shop, that only processes wild game, about 100 miles from here. They make venison bacon, that is awesome, as well as pepper sticks. Between Mr.Debey, DD & SIL, someone will usually fill one tag, to take to the butchershop, and we split the product, & the price.
When we butcher beef, it normally goes to a butcher shop. But occasionallly I will buy a beef loin, or a rib roll, and cut into steaks, to "stretch" our farm beef. (And have a steak cook out, using "town" meat. LOL....)
If we buy a butcher pig, it goes to a different butcher shop than the beef, so the packaging is a little different. But I buy a lot of pork loins, & cut into boneless chops & freeze, so *that* is when the mix up can happen.
when I cut the loin, when I get to the dark end, (roast), that is the part we deep fry.
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Old 08-22-2009, 11:40 AM
 
Location: Middle Tennessee
206,701 posts, read 79,960,010 times
Reputation: 133611
I remember something about deep fried hams but been so long ago I have forgotten all the details.
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Old 08-22-2009, 01:22 PM
 
Location: S.Dak
19,457 posts, read 9,376,670 times
Reputation: 30663
Quote:
Originally Posted by Nomadicus View Post
I remember something about deep fried hams but been so long ago I have forgotten all the details.
Deep-Fried Ham Recipe : Paula Deen : Food Network
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Old 08-23-2009, 01:15 PM
 
Location: S.Dak
19,457 posts, read 9,376,670 times
Reputation: 30663
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