Smoked Sausage Hash, Best Old Fashioned Southern Cooks
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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How to Make HASH!
So, what exactly is hash?
Unlike cannabis resin which is obtained from the buds of the cannabis plant, hash comes from the rest of the plant, especially any flowers, which contain trichromes.
These trichromes contain both cannabinoids, such as CBD and THC, along with terpenes, which are responsible for providing hash, and cannabis resin, with its distinctive smell.
Up until the 1980s hash was traditionally made by heating and pressing the chopped-up cannabis plant to create a brick-like product.
It was in the late 1980s that a machine was developed to separate trichromes from the rest of the plant material, which were then used to create hash.
However, you can do this just as simply by freezing the remaining cannabis plant after you have extracted the buds, adding it along with blocks of dry ice to a muslin net bag that is sufficiently fine to stop most plant matter falling through, but allowing the trichromes to fall through, and then shaking the bag above a flat surface to catch the trichromes as they fall through the bag.
Alternatively, you can take your frozen plant material and place it on top of a very fine-mesh screen that has been placed above a flat surface. The cannabis plant should then be gently rubbed and spread over the fine-mesh screen, encouraging the trichromes to fall through and onto the surface below.
You have to be careful not to do this for too long or you will also begin to break down the plant itself and that will then also fall through the screen, lowering the purity of your hash.
This powder-like substance of trichromes is called kief.
No, not Keith, it is spelled K.I.E.F and it is then collected and compressed in a block for a few minutes using a car jack.
Once you release the jack and open up the block, you will find a very solid hash brick inside.
If you know of other ways to make hash, perhaps using water extraction, let us know in the comments section below.
OLD SCHOOL CORN BEEF HASH
This is my recipe for using up leftover fresh corn beef
2–3 large Yukon gold potatoes, precooked and diced
2 cups corned beef precooked and diced
1/2 green onion, diced
1/2 cup yellow sweet onions
1/4 cup medium salsa
3 eggs over easy
2–3 tablespoons butter
coarse salt and pepper to taste
place potatoes in large skillet with butter
season with salt and pepper
cook for 5 minutes
add yellow onions and salsa
cook for 5 minutes
add corn beef and mix together
cook for 5-10 minutes and flip over
cook for 5 additional minutes
remove from heat
add green onions and serve with eggs over easy
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Old Fashioned Roast Beef Hash
Recipe:
Left over roast beef, shredded
1/2 cup reduced beef broth
1 Tbsp cornstarch starch
1 Tbsp olive oil
2 medium potatoes, peeled and cubed
1 onion, chopped
1 bell pepper, chopped
1 clove garlic, minced
salt and pepper
Fry potatoes in olive oil for 8 minutes until tender and brown. Add onion and bell pepper, cook until tender. Add garlic. Reduce beef broth to 1/2 cup. Add corn starch and mix. Add the broth and shredded roast beef to potatoes. Heat until warm. Add salt and pepper. Serve with fried egg and toast.
Soup, Stew and Hash - 18th Century Soldier Cooking
In this video we take a typical soldiers rations and make three similar meals, a soup, a stew, and a hash. #townsendsstew
To prepare salt pork
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Soup, Stew and Hash - 18th Century Soldier Cooking S1E4
Corned Beef Hash Recipe. How to Make Corned Beef Hash
September 27th is National Corned Beef Hash Day! Corned Beef Hash is one of my favorite Corned Beef Recipes. Because today is National Corned Beef Hash Day, I am making up my best Corned Beef Hash Recipe.
I used the Cosori Pressure Cooker to cook the Corned Beef and Potatoes. I used the Blackstone Griddle to cook the Corned Beef Hash.
Ingredients:
3 lbs Corned Beef
3 Large Red Skin Potatoes
1 Large Onion
2 cloves minced Garlic
Salt to taste
Pepper to taste
Paprika to taste
Ground Mustard to taste
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