I do know about Chili......this is 8 of the 15 1st place awards I have taken.

[NOTE] My chili contains LOTS of capsaicin from Bhut Jolokia(ghost peppers) Carolina Reaper, and Chocolate Habanero peppers. It can alternatively be employed as a highly volatile drain cleaner........(does the same for your innards!)..........";D))

I Love good chili peppers D.G. but not so hot I can't taste the food I'm eating.

I do pretty good though but not ghost chili, someone burned me one night on those.;O

Precooked hamburger
English muffins

I'm a bit lost in translation.
There are US hamburgers.
And there are smoked meat that we call hamburgermeat usually sliced like this.


English muffins are new to me.
I have always thought that muffins are like cupcakes.
The Muffin Man:)
https://www.youtube.com/watch?v=ptoN-5QE0Lw

Precooked hamburger
English muffins

I'm a bit lost in translation.
There are US hamburgers.
And there are smoked meat that we call hamburgermeat usually sliced like this.


English muffins are new to me.
I have always thought that muffins are like cupcakes:)

smoked hamburger if you like it that way go for it, I go for fresh myself or even sausage.

Bread I think they are saying your choice that's quick.

LOL!

[Edit] making another loaf of white bread in the bread maker. It does a good job of everything. But it is a bit more dense than store bought bread.

Me too Admiral, Tough week so I can set it and forget it.

Eating out all week cost way too much, I hate hospital food.

I add a bit more yeast in my bread mix, I had the same problem Admiral. Mine turns out okay now. :)

I'm trying to figure out a way to reduce the sodium in pre-diced/cubed ham I've bought to make bean soup. I'm thinking soaking it in water overnight, like the beans, and draining and rinsing it will help.

Thoughts?

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The mind is a weird and mysterious place

I'm trying to figure out a way to reduce the sodium in pre-diced/cubed ham I've bought to make bean soup. I'm thinking soaking it in water overnight, like the beans, and draining and rinsing it will help.
Thoughts?

Ham, bacon and some other pig products usually are very salted in stores.
Soaking it in water before cooking is perhaps the only way to reduce the salt content.
I usually do that when cooking ham and hand of pork.

I have no real answer Gordon myself but I have to agree with Janneseti on this one.

Up north in Canada they take salt cod and use soak it in water before cooking to get the salt out.

P.S. just called my GF and she said to put the ham in water and bring it to a boil and pour off the water will take out most of the salt on the outside.

Here in the UK it is possible to get unsalted, smoked hams - they are rare, but VERY nice. These are generally "hot smoked", and have a very distinctive colour and flavour.
Another curing agent is "Salt Peter", potassium nitrate. Again not very common, but it is also sodium free.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Here in the UK it is possible to get unsalted, smoked hams - they are rare, but VERY nice. These are generally "hot smoked", and have a very distinctive colour and flavour.
Another curing agent is "Salt Peter", potassium nitrate. Again not very common, but it is also sodium free.

All very nice for the heart muscles............LOL or not/.

I am not concerned. I eat what I eat...and the Lord above is going to determine when I am mowing the grass or observing it's roots.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

That's one way to put it Mark. I'm just not ready for a dirty nap just yet. Still have years of crunching ahead. You too.

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Here in the UK it is possible to get unsalted, smoked hams - they are rare, but VERY nice. These are generally "hot smoked", and have a very distinctive colour and flavour.
Another curing agent is "Salt Peter", potassium nitrate. Again not very common, but it is also sodium free.

Oh yes the stuff I made gun powder out of LOL

Here in the UK it is possible to get unsalted, smoked hams - they are rare, but VERY nice. These are generally "hot smoked", and have a very distinctive colour and flavour.
Another curing agent is "Salt Peter", potassium nitrate. Again not very common, but it is also sodium free.

Only last week I ate bacon that was not so salty.
Much more tasty.
"Salt Peter" is called salpeter here.
Saltpeter do so that the ham will be beautifully pink (without saltpetre the ham becomes gray).
Used very much when cooking Cristmas ham and some other dishes here.

And Yes. Potassium nitrate is very potent:)

That sodium should be dangerous and giving hypertension make no sense to me.
I have hypertension despite that I'm avoiding salty food.

That sodium should be dangerous and giving hypertension make no sense to me.

The body attempts to maintain your blood in a specific range of salty. Eat too much salt and you drink water to compensate. Too much water in your blood, well, the inside of you is like a balloon, it blows up and pressure rises.

Moderation in all things.

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That sodium should be dangerous and giving hypertension make no sense to me.

The body attempts to maintain your blood in a specific range of salty. Eat too much salt and you drink water to compensate. Too much water in your blood, well, the inside of you is like a balloon, it blows up and pressure rises.

Moderation in all things.

True. Moderation is called "lagom" here:)
When food taste too salty or too sweet you probably know that what you are eating are bad for your health.
On the other hand many like salty and sweet food.

when I am mowing the grass or observing it's roots.

;~)

Well, someone PM'd me to try a peeled potato in the soaking water, as that should absorb some of the sodium. I'm making a big batch today, so we'll see.

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The mind is a weird and mysterious place

That's one way to put it Mark. I'm just not ready for a dirty nap just yet. Still have years of crunching ahead. You too.

I suspect I shall....thank you so much.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

I am making Kabobs for a Superbowl party. Expect about 35. Any suggestions on the marinade?

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I am making Kabobs for a Superbowl party. Expect about 35. Any suggestions on the marinade?

Well, that depends upon the meat and method of cooking. I suspect you mean beef, but you might mean lamb, pork, chicken, ...

If beef, I'd think any of the traditional beef marinades for that cooking method would be good. I'd suggest cubing the meat and then tossing in a bowl or ziplock bags and covering with the marinade and letting it soak in for a bit, then skewer it. That way all sides get a chance to be infused.

If you are going BBQ watch how much sugar is in the marinade. Too much and you risk the sugar turning into carbon.

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I precook the veggies (not too much) the meat is done before the veggies otherwise.

I seen it on American Test Kitchen so I tried it and worked great.