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From Serious Eats

Bear Knocks Down New Jersey Man, Steals His Sandwich

Sorry @huneybumper, if I tend to get a bit hyper---as a hunter yourself I suppose you understand quite well how danged annoying it is to be considered a Bambi killer by people who have no problem with chowing down a steak. Out here in WY, many fill their freezers for the winter by hunting and and would have precious little protein without doing so. My sincere apologies for the misunderstanding.

From Serious Eats

Bear Knocks Down New Jersey Man, Steals His Sandwich

Last I heard, NJ had instituted a hunting season for bear to cope with the growing problem of way too many bears; however, that wouldn't be until autumn. Right now, their only enemy is the automobile and they do not have a healthy respect for humans---that is a dangerous situation when you never know if you going to find one in your backyard. My step son was holed up in his garden shed for over an hour one evening and they are constantly on his deck, drawn by the BBQ grill. It can make for some pretty exciting cookouts. Too many bear, not enough bear habitat. And by the way, we hunters are not "trigger happy morons" and unless you are a vegetarian and eschew meat entirely, it is pretty hipocritcal to condemn a hunter. How do you think that meat gets on your table? Is the guy at the slaughter house with a bolt gun in some way superior to we who hunt with a gun or a bow? Or is it that steers and pigs aren't as cute as bears and so not as worthy of life?

From Talk

Tell Your Asparagus Story

Asparagus is fantastic pickled, preferably with a goodly amount of red pepper flakes. Like Suzzane, we find wild asparagus growing along irrigation ditches and it is a whole different animal than the commercial kind---much nuttier in flavor. While I would never eat store bought asparagus raw, I use the wild variety as snack food.

From Talk

Well Done Burgers - a Twin Cities thing?

Yes, the "Runny Egg Law" as it was called, was put into effect and almost immediately (within 6 months, if I recall) withdrawn. Turns out the egg loving masses in the mulitude of Jersey diners preferred their eggs not to be rubbery discs. Lets face it, if you can't dip you toast into a nice liquid yolk, what's the point?

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From Serious Eats

Bear Knocks Down New Jersey Man, Steals His Sandwich

Sorry @huneybumper, if I tend to get a bit hyper---as a hunter yourself I suppose you understand quite well how danged annoying it is to be considered a Bambi killer by people who have no problem with chowing down a steak. Out here in WY, many fill their freezers for the winter by hunting and and would have precious little protein without doing so. My sincere apologies for the misunderstanding.

From Serious Eats

Bear Knocks Down New Jersey Man, Steals His Sandwich

Last I heard, NJ had instituted a hunting season for bear to cope with the growing problem of way too many bears; however, that wouldn't be until autumn. Right now, their only enemy is the automobile and they do not have a healthy respect for humans---that is a dangerous situation when you never know if you going to find one in your backyard. My step son was holed up in his garden shed for over an hour one evening and they are constantly on his deck, drawn by the BBQ grill. It can make for some pretty exciting cookouts. Too many bear, not enough bear habitat. And by the way, we hunters are not "trigger happy morons" and unless you are a vegetarian and eschew meat entirely, it is pretty hipocritcal to condemn a hunter. How do you think that meat gets on your table? Is the guy at the slaughter house with a bolt gun in some way superior to we who hunt with a gun or a bow? Or is it that steers and pigs aren't as cute as bears and so not as worthy of life?

From Talk

Tell Your Asparagus Story

Asparagus is fantastic pickled, preferably with a goodly amount of red pepper flakes. Like Suzzane, we find wild asparagus growing along irrigation ditches and it is a whole different animal than the commercial kind---much nuttier in flavor. While I would never eat store bought asparagus raw, I use the wild variety as snack food.

From Talk

Well Done Burgers - a Twin Cities thing?

Yes, the "Runny Egg Law" as it was called, was put into effect and almost immediately (within 6 months, if I recall) withdrawn. Turns out the egg loving masses in the mulitude of Jersey diners preferred their eggs not to be rubbery discs. Lets face it, if you can't dip you toast into a nice liquid yolk, what's the point?

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

As a long time home canner, almost 50 years now, I'd like to get a steam canner and branch out. Instead of just putting up tomatoes, I want to put up sauce. I hate being limited to only acid foods and pickles when my garden produces in such abundance and I end up freezing much that could be sitting on a shelf. There is only so much you can do with the boiling water bath method, especially here at high altitude.

From Serious Eats

Bear Knocks Down New Jersey Man, Steals His Sandwich

@choke cherry that's perfectly understandable! I get foaming at the mouth furious when I hear people put hunters down as "rednecks" and then rave and rant about humanely raised non hormone treated meat, that they purchased. SO and I eat very little meat anymore, and when things settle back to normal, we plan on only eating what we ourselves harvest.

From Serious Eats

Bear Knocks Down New Jersey Man, Steals His Sandwich

I am not a vegetarian @choke Cherry, as a matter of fact I hunt regularly. I was refering to people that get upset over an incident like this and go out to shoot any bears they happen to find. I'm sorry if you find my choice of phrase offensive. I have also enjoyed bear meat on occasion and to be completely honest find wild game preferable to what is purchsed in the super market.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Thank you for participating, and congratulations to our winners:

geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I want to be able to can my own spaghetti sauce and salsa.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.

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