Forgot to mention it took a tear down and rebuild of the auger and motor the day I got it. They use a floating motor mount and it was shipped tight so the auger would lock up and stop feeding in the middle of a cook. After I spent some time with her, she's good to go and we haven't looked back. The grill is a tank
Just a snack of chips & salsa with a glass of cranberry juice for lunch.... Early dinner tonight was this however..... thick Iowa Pork Chop over mostly Apple,some Black Cherry - about 500 degrees plus.With BBQ baked beans,mixed lettuces/spinach from the garden. Gold Coin - A 5.2% ABV German-Style Blonde Lager from Backpocket Brewery,Coralville,IA to wash it down....
A couple of my morels I found got prepped Then it was added to the dish..... Morel, crab risotto. There's asparagus and prosciutto in it as well as freshly grated Parmesano reggiano over the top. OMG, sooooooo flippin' gooood. This is like the third time I've had it. It's one of my wife's specialties. Except she used to use dried morels at about $40 for half of the amount that I have in that first pic. By the looks of it, I collected probably about $200 worth of morels on Saturday. Morel pizza tomorrow, then I'll try one cooked in butter, and I'll dehydrate the rest. We'll just reconstitute the shrooms as we need them.
Oh yeah, I've got leftover crab morel risotto for lunch at work tomorrow. Too bad I can't have a honey bourbon and coke to pair with it at lunch though.
That's what I do also,when I find a decent amount every Spring.Have them stored in air tight plastic jars & dated.Oldest ones left in cupboard are from May 2008,have a small jar from 2014 also. Didnt find enough to dehydrate this year,but I had 9-10 small meals of them fresh over about 3 weeks- either the usual flour/egg batter/fried in cast iron skillet or chopped a few fresh adding them to risotto,brown rice or pasta dishes.Managed to save a few small yellows in Ziploc freezer bags also,was tired of them after the 2nd week. I'll drop a few in soup or something else one of these days.Once in a while I'll just sautee a few in butter,just plain. The dried ones are great,I just crumble a few in soups/stews/sauces,especially good on a cold winter day.
I'll have a drink at a work lunch with suppliers, but only if the boss, or the people I'm eating with order one first. Is office etiquette. Me at my table in the break room with a cocktail glass would be a bit odd. I only drink the single barrel or gentleman jack type pricey bourbon over a little ice. This stuff is like $13 a liter, and it had a $5 mail in rebate.
So I've got a nesco dehydrator, I saw that you dehydrate them for about 10 yrs. You just use jars? Is there anything special you do to them to keep them for that amount of time? I'm a morel hunting virgin this year. So I really have to ask questions so I don't screw it up.
I actually have no problems with adding coke to bourbon as i do that quite often, just not the honey or fire (cinnamon) sip on the honey and slam the fire
Nope nothing special.Just plastic peanut butter or other jars with screw on lids.Jars stay in cupboard away from heat/light.Never had any problem with mold or spoilage.I'll leave them on the dehydrator a bit longer than the manual says- if it says 8 hrs,I'll keep them on there another hour.Not taking them off the trays or putting them in jar until they are completely cooled off. My first dehydrator was an American Harvest,Christmas gift in 1995.That finally burned up in spring 2010 (used it 90% of the time the first several years for drying chili peppers & making jerky). I kept all the trays from the old unit,they are the same,so now I have around 10 if needed.Current one is a Nesco,looks almost identical,think they bought AH out or changed the name or something.
