SMALL-BATCH PICKLED ASPARAGUS - Home canning special!
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SMALL-BATCH PICKLED ASPARAGUS!
0:00 Introduction
1:05 Home canning tools
1:40 Sterilizing the jars
2:05 Making the brine
2:45 Prepping the ingredients
3:10 Fresh Asparagus
4:10 Let's fill the jars!
5:25 Add the spices
5:45 Add the brine
6:15 Put a lid on it!
6:30 Processing
7:00 Super-speed round!
7:40 How to Enjoy!
8:05 Let's try some!
We know both experienced home canning enthusiasts and first time canners out there are going to love this! What’s not to love about rolling up your sleeves, doing a few important tasks, and having something visually appealing, useful and delicious to show for your efforts? No, seriously, making our SMALL-BATCH PICKLED ASPARAGUS is going to bring you great joy on so many levels.
This recipe is a small-batch home canning endeavour that yields six pints. Unlike big batch recipes like our BREAD & BUTTER PICKLES, or our ANTIPASTO SAUCE, where you come away with a dozen jars or more, this recipe is smaller but mighty. Each jar is jammed with serious flavour.
This home canning recipe gets an extra vote of confidence because of the way it captures the freshness of the asparagus. Of course there are lots of ways of enjoying asparagus, whether we’re GRILLING IT, using it in a SALAD or turning it into a CREAMY SOUP, but this treatment is different. Just one bite into these pickled spears and you’ll see. Asparagus partnered with just a few other ingredients before getting seasoned and pickled in a tangy sweet and sour brine is sublime.
Let’s go through the steps so you can get going and make your own SMALL-BATCH PICKLED ASPARAGUS:
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Camp Cooking Tuesday, French Onion Pork Chop, Camp Fire Cooking
I saw this recipe and made it for my wedding anniversary recently. Of course for that occasion I used cast iron on the stove at home. There was a date later and desert to boot. As I set out to prove my worthiness for another year I could not help but think this would be freaking great at camp.
So here we have a very slightly modified version for camp. It is mostly the same I just did not pan sear my chop. At home I also let the onions caramelize over low heat a little longer.
This would be a good one in the dutch oven for a crowd. Today I just cooked up a single serve. On my anniversary I pared the chops with asparagus sauteed with garlic and sea salt in olive oil and some nice yukon gold mashed potatoes.
My video for a quick look at the expedition research grill.
Here is a link to the recipe that inspired me and kicked off a nice anniversary weekend for my wife and I.
Feel free to join me on my Facebook page JourneyofBear
Simple Asparagus Feta Salad! #griddle
In this video, we'll show you how to make a delicious and refreshing asparagus feta salad on a griddle. We'll start by griddling the asparagus until it is tender and slightly charred, then toss it with a simple vinaigrette style dressing and crumbled feta cheese. This salad is perfect for a summer BBQ or as a light and healthy side dish. Follow along with the video to see how easy it is to make this tasty asparagus feta salad on a griddle.
Also a HUGE SHOUT OUT to Rob! THANK YOU SO MUCH FOR THE CAMP STOVES!! ????
We really appreciate them!
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We read and try to reply to every comment as well as you can find us on FB as The Griddle Guys or insta at The Real Griddle Guys if you have any comments or suggestions.
We love you Ladies and Gents. Cheers and Griddle on!!
Selecting the Right Commercial Range Top: Vulcan's Hot Top, French Top and Charbroiler Options Demo
The range top is arguably the most valuable space in a commercial kitchen. Since hood space is often limited, and the amount of food prepared can be directly impacted by the range top options selected, choosing the brand of equipment is crucial to getting it right for today and tomorrow. With Vulcan, not only is finding the range top configuration simple for your current operation, but you can rest easy knowing that future operation changes can be met by replacing any module of the range top in the field.
In this episode of À la carte Virtual Training, Chef Pete Schellenbach, Vulcan's Culinary Specialist, demonstrates the benefits of 3 popular modular range top variants for classic commercial stovetop cooking methods; The Hot Top, the French Top, and Charbroiler.
[1:33] Hot Top
Short Order Style Cooking: Seared Scallop Appetizer, Zucchini in Sufrito sauce, Grilled Ham & Cheese Sandwich, Pan-fried Potatoes, and Grilled Flank Steak with Sautéed Sweet Potatoes and chimichurri sauce.
[7:41] French Top & [11:58] Charbroiler
Bistro-Style Cooking: Surf & Turf (Pan-Seared New York Strip, Charbroiled Lobster Tails, Grilled Asparagus on Five-Onion Risotto)
[15:20] V-Series Heavy Duty Range Top Options Summary
Subscribe to the Vulcan channel for more helpful videos operating your cooking equipment, or
visit to further learn how to use, clean and maintain your range top for maximum performance.
Also, follow us for additional industry and product information:
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