Brussel Sprouts with potatoes, onions, carrots and smoked sausage. Seasoned with olive oil, salt, pepper, onion powder, and garlic powder. Brussel sprouts are halved then layered first so they brown. Then onions, sausage, potatoes and carrots are layered on. Cover with foil and bake at 400 for 30 minutes. Remove foil and bake until browned; about 15-20 minutes.
The central German state of Hesse’s local Data Protection Authority (DPA) has banned the use of Microsoft 365 in its schools, citing concerns over privacy violations. According to the authority, the program’s settings gather data from within the users’ programs. This clearly violates the EU’s General Data Protection Regulation (GDPR) policies.
Never forget, for Big Tech YOU are the data.
Veteran's day means Brunswick Stew at church. We use the proceeds to fund various ministries around the community. This year marked the 51st year.
We use 6 pots ranging from 30 to 65 gallons. Each pot has about 25 gallons of vegetables and broth that must be cooked down before adding the chicken. The big pots get double that.
This is pot 1 aka Big Pot. It's 65 Gallons and is a converted church bell.
Pot 4 is 39 gallons
We cook the chicken ahead of time. Previous years this was whole chickens and would be an all day job. After covid I was not able to find whole chickens by the case and switched to thighs. This makes the process go much quicker and I think gives the stew a better flavor. We save the broth and added while cooking.
Stew night, cooking starts around 9:00. There's a couple hours of cleaning and leveling the pots that mush happen beforehand. Potatoes go in first, followed by the onions. No stirring at this point. That prevents the onions from sticking and burning.
After around 90 minutes we add the canned vegetables, stacking the cans in front of the pot so we can keep track of the quantity.
It's basically soup at this point.
I hold off adding the chicken until around 4am. Once the
chicken is added you must start stirring and there’s only 3 of us on the overnight
crew. The morning "stir" crew doesn't arrive until 5:30. You can see how full the smallest pot is at this point so we need to cook it down to add the chicken.
It's done when you can stand the paddle upright.
We usually get around 140-145 gallons. Originally, this was bottled in 1 gallon glass pickle jars. This was very labor intensive as all the jars were washed and sterilized by hand. Dropping a full jar was catastrophic.
We power-wash the pots which are then placed back on the
burners to dry. We then apply a thick coating of lard while the pots are
still hot.
It's been a while since I posted anything. Basically, life happened. I thought I'd give it a go with random things that I'm interested in.
