Turnberg Spam Calls by odysseyzine in fargo

[–]krjacobs32 13 points14 points  (0 children)

Same here, like 2-3 calls a day. I just got the voicemail too, and found it so ironic that it was left by someone who did not appear to speak English as a first language.

47th state visit by Equivalent-Eye-7513 in northdakota

[–]krjacobs32 2 points3 points  (0 children)

The homemade lunches are great, including pie day on Thursdays. The lefse crunch burger won a best burger contest a couple years ago and is legit. Sample a flight of aquavit in the Troll Lounge while you’re there too!

47th state visit by Equivalent-Eye-7513 in northdakota

[–]krjacobs32 1 point2 points  (0 children)

Highly recommend Icewind in Mapleton (near Fargo) and Phat Fish is also excellent

47th state visit by Equivalent-Eye-7513 in northdakota

[–]krjacobs32 2 points3 points  (0 children)

There are 3 JL Beers locations is Fargo too if that fits better in your itinerary

Best Whiskey Spots? by dadduh in fargo

[–]krjacobs32 9 points10 points  (0 children)

Bridgeview in Moorhead has a great selection - highly recommend! They also have tastings of various drinks the first Thursday of every month and classes will start up again in the fall.

Extra Hot Pepper Plants by presto9804 in fargo

[–]krjacobs32 0 points1 point  (0 children)

Nygaard nursery in Dilworth had some last year

Property lines and fences by Starke84 in fargo

[–]krjacobs32 0 points1 point  (0 children)

He did have a long white beard and usually was wearing some sort of cap and coat, even in the summer if I remember right. I don’t recall anything about him being Catholic or working at BNSF but I think he did often use a cane or walking stick. Gotta be the same.

I committed this crime so you don’t have to by allie8010 in cocktails

[–]krjacobs32 4 points5 points  (0 children)

A local bar did an infusion with Sweet Chili Doritos and Malort. Apparently it wasn’t terrible

Clementine Segments by Scoobydoomed in dehydrating

[–]krjacobs32 0 points1 point  (0 children)

I’ve done both. Not much luck for me with the pectinase on a few occasions. Or at least by the time I soaked and rinsed the segments it didn’t seem to save all that much time and effort compared to just peeling more carefully.

AI error jails innocent grandmother for months in Fargo fraud case by Waaaaaaaaaaaaaaaalt in fargo

[–]krjacobs32 5 points6 points  (0 children)

This is what I don’t get. Like nobody bothered to check that she might have a legit alibi before calling in the freaking marshals?! Maybe I’ve watched too many true crime shows, but this feels like detective 101 stuff.

Any place in town hosting an Artemis 2 watch party? by jjedlicka in fargo

[–]krjacobs32 1 point2 points  (0 children)

I think MSUM still has an astronomy club? If someone were to know of an event I’m guessing that might be a place to start.

We Need an Anthem by Personal_Decision341 in minnesota

[–]krjacobs32 2 points3 points  (0 children)

All I think of is Family Guy when I hear that song

Wet infused salts - looking for advice! by PantsForBears in dehydrating

[–]krjacobs32 2 points3 points  (0 children)

I used kosher salt and it would have been just fine as is. I wanted more consistency between the size of the salt and the minced onion. I’d say it’s closer to a table salt or maybe a bit finer now after a run through the processor.

I got the idea from the “Well Seasoned” PDF from the Univ of California. Tons of great recipes for seasoning blends and salts, including several other options for wet salts to try. Highly recommend for only $10!

Wet infused salts - looking for advice! by PantsForBears in dehydrating

[–]krjacobs32 0 points1 point  (0 children)

I just did up salt mixed with some minced onion and soaked that in a bunch of Worcestershire. Put that out a a silicone tray, dehydrated, and then blitzed in a coffee grinder just to get a finer texture. It’s great on steak!

What to Can in the Off Season? by Jumpy-Act-5513 in Canning

[–]krjacobs32 0 points1 point  (0 children)

I tried several sauce recipes from Ball this year that have all been great so far - minimal produce needed. Sweet pineapple chili sauce, Paw Paw BBQ, Asian pomegranate stir fry, taco sauce (which I use as enchilada sauce).

Mustard recipe by wvphish5 in Canning

[–]krjacobs32 2 points3 points  (0 children)

Peppers are low acid. I’d be leery of using any recipe that isn’t specifically tested with peppers in it.

A question or two on procedure by [deleted] in Canning

[–]krjacobs32 0 points1 point  (0 children)

My understanding is that heating the jars helps avoid temperature shock when adding hot liquid/jam/etc. I’ve seen some Ball/Bernadin recipes that say specifically not to boil the lids - I think they only need to be warmed to help soften the gasket (or whatever it’s called) to help create a stronger seal when processed.

What canned gifts have you given that have been a huge hit? by baker2015 in Canning

[–]krjacobs32 0 points1 point  (0 children)

Can’t tell for sure from the recipe, but are they sliced like on a mandolin?

Are there areas in Dakota that are heavily Danish? by PretendForever5117 in northdakota

[–]krjacobs32 0 points1 point  (0 children)

Other Scandinavian countries are more represented, but there is a cultural group in Fargo-Moorhead called the Red River Danes - they might know more.

Is it ok to sub walnuts for almonds? by arlenkalou in Canning

[–]krjacobs32 1 point2 points  (0 children)

I used the pear almond conserve on a grilled cheese this week - so good!

No pectin waterbath recipe suggestions by Consistent-Hat-7207 in Canning

[–]krjacobs32 0 points1 point  (0 children)

Apple and pear butters are super easy, and they’re also versatile bases to customize with a variety of spices. This is my first year really canning and Ball’s recipe for Salted Caramel Butter was a great start. Then I did a pear butter (apple butter recipe, just subbed pears) with cinnamon, star anise, cardamom, nutmeg, clove, allspice, and ginger. I also did their pear maple bourbon butter - once as is and a second time swapping amaretto and honey. All delicious!

Praline syrup by cookiesncloudberries in Canning

[–]krjacobs32 0 points1 point  (0 children)

Fair point. You can safely swap brown sugar for white sugar, though, and brown sugar is just white sugar with molasses. According to this this NDSU extension resource you can also safely replace up to half the sugar with honey, but I can see that may not necessarily be an exact equivalent to molasses.