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Sanfran327

The Cooking Thread

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Stole a little piece of meat from my hocks. MY GOD it's good! Broth is pretty nothing, it has very very little salt in it yet. Just some pepper and dill and parsley. And the salt in the shanks. By tomorrow morning I should have pork Jell-O. :D

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1 hour ago, scOtt said:

I've had ham hock broth going for 5 1/2 hours now. Well, pork shanks which my grocery store only has. More meat anyways. Prolly go only til about 10:00-ish*, 8 hours. Hocks are about to fall apart already. Cool it down and fridge or freeze it til next weekend and then make some beans! Bag of pinto beans and a bag of HamBeens 15 bean mix.

home_15bs_square_image_update.jpg

 

 

*Because I start DAY SHIFT tomorrow morning grumble grumble grumble

I've always just used great northern beans in my soup.  Is this really worth going with?  (I won't be using the seasoning pack)

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14 hours ago, Il BuonO said:

My “go to” cocktail.

This is my "go to" drink

LongHorn® Single Barrel Bourbon by Knob Creek, Italian Amarena cherry, orange wedge and Angostura bitters.

Longhorn calls it their "Old Fashion"

d-longhorn-old-fashioned-dpv-11-21-17.jp

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50 minutes ago, Redskins Rick said:

This is my "go to" drink

LongHorn® Single Barrel Bourbon by Knob Creek, Italian Amarena cherry, orange wedge and Angostura bitters.

Longhorn calls it their "Old Fashion"

d-longhorn-old-fashioned-dpv-11-21-17.jp

Nice 

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19 hours ago, Can_of_corn said:

I've always just used great northern beans in my soup.  Is this really worth going with?  (I won't be using the seasoning pack)

I don't use the seasoning either. It's just an interesting mix of beans. I use pintos, Great Northern, Navy beans, whatever the store has. They all kind of taste the same to me.

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5 minutes ago, scOtt said:

Corn, you spent some time in Germany I think. Ever hear of or eat Kartoffelklöße?

 

I did and nope, I mostly ate thai food and Doner Kebabs when I ate out.

Those do look nice.

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Question for anyone that knows. Was talking about my hamhocks and beans before. My supermarket doesn't call them hamhocks. They call them smoked pork shanks. Is there a difference between that and hamhocks?

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1 minute ago, Can_of_corn said:

Thanks! That's kinda what I thought, a little different part of the leg. The meat does seem the same, and there is a lot more meat on the shanks than I remember when my dad made hamhocks.

 

I might try hamhocks next time tho, to see if my memory is right. I think the shank's meat might be a little stringier. Not stringy, just longer fibers.

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Just now, scOtt said:

Thanks! That's kinda what I thought, a little different part of the leg. The meat does seem the same, and there is a lot more meat on the shanks than I remember when my dad made hamhocks.

 

I might try hamhocks next time tho, to see if my memory is right. I think the shank's meat might be a little stringier. Not stringy, just longer fibers.

I'll admit to not knowing the answer and looking it up.

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