Things you do to food that you love

I just opened up a new jar of peanut butter.
 
I love making that first dip in the jar.
 
I love the first sip out of a bottle of beer.
 
I love dicing onions although it makes me cry.
 
 

2 out of 3, not bad. I don't like cutting onions.
 
Slow cooking a pork butt, then that 1st bite. :)

My first taste of corned beef and cabbage after simmering for hours.

Scarfing down a bite (or several) while preparng fresh strawberries or peaches.

I am the Official Taster for our Fruit Preserves and Butters canning operation. While that does include some dangerous super-hot fruit materials at times, the tasting and 'Tweaking' of the standard formula to meet the special conditions of various types of Apples, Pears, and Plums and Cherries, is an ART that I am proud to practice. A little more Clove here and a bit less Lemon Juice there makes our results worth all the season long labor !
Here are a couple of our favorites- 
Cherry preserves-

 
And a couple of photos of us working our first Apricot Crop last season. In addition to the TWEAKING, I am the bottle filler, then Jan seals them up !

 

I really enjoy the hot kitchen work that gives us loads of good things for later in the year!
 
 
 

I'd like being one of Al's neighbors.
 
I covet one of those apricot filled jars.

But do you pronounce it Apricot or AYpricot?
 
There you go doc upchuck. Have a blast.

Depends on whether I'm displaying them in my vase.

Aaaaarrrrgggghhhh!

Al, in my opinion, that is a beautiful picture and I am sure that the results were equally tasteful.
 
Paul E. Smith
Knoxville, TN

Laying a thick smear of cream cheese on a toasted bagle. No skimping on the cream cheese.
 
Mayor Al, how could a person go about getting a jar of those cherry preserves? Cherry preserves are my favorite.
 

jajarino68


Laying a thick smear of cream cheese on a toasted bagle. No skimping on the cream cheese.

Mayor Al, how could a person go about getting a jar of those cherry preserves? Cherry preserves are my favorite.

 
I was very fortunate as Al has given me several jars of his cherry preserves at various Roadfood meetings.  Outstanding
 
Paul E. Smith
Knoxville, TN

jajarino68


Laying a thick smear schmear of cream cheese on a toasted bagle. No skimping on the cream cheese.

Mayor Al, how could a person go about getting a jar of those cherry preserves? Cherry preserves are my favorite.

Fixed it for ya.  

I love lox sticking out over the edge of the bagel... lots of lox, piled thick and sticking over the edge!

No onions and tomato?

Light onion, no tomato.
 
I also like those wrinkled black olives which my mother always called Greek olives that are sometimes served with lox and bagels.
 
Similar to Kalamata but different.

Ordering prime rib in a restaurant, cutting that first bite, dunking it in the Au Jus and then smearing a generous portion of the horseradish cream sauce.  Heavenly. 

OK.I just had to go out and pick up an onion bagel and some lox. Gosh it was delicious.

Did you get the cream cheese too?

I already had the cream cheese here at home. And the onions, too.

With no cherry crop last year, we no longer have available preserves made with our own sweet and pie cherries. Hopefully the trees that seem to be afflicted with a fruit-spoiler like Tomato brown-end rot, will respond to the spray program we have used on the m this year. We lost almost all of the cherries and plums in 2010 due to this mold.
Watching and learning this year.
 
I agree on the Good Bagel (Onion) and Cream-Cheese and LOX. I had one at Sapiro's in Indy while up there for my medical stuff a couple of weeks ago, and am looking forward to my return check-up visit to the Med Center as an excuse to go back to Shapiro's for more !

What do I do to food I love? Well, when I'm mixing meat for burgers or meatloaf I always have to start out with a lot more meat than I need. That's because I can never resist eating some of the meat along the way. I'll start off with a few pinches of meat while mixing and making patties, and end up making myself a cannibal sandwich, covering a slice of bread with enough of the raw meat to temporarily satisfy my need.

Mostly I don't like touching my food, but when I mix hamburger meat I love squeezing it between my fingers.
 
I love putting a wooden chopstick or spoon handle into hot oil to see if it's ready.

If it's ready for what? Skinny-dipping?

Ready?  Hot enough for frying.

Oh.
 

Okay, I love the way it bubbles when it's ready for frying.
 
I love poking a knife through the paper that sometimes seals off the food in a jar... like instant coffee.  (Not that I use it)

Michael -
 
Where do you find good lox around here?

hatteras04


Michael -

Where do you find good lox around here?

I don't. Ever since the Bexley Kosher Market shut down the only lox I get is that stuff that comes in small packages.