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Old 11th June 2014, 05:08 PM   #2961
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Once you have stock there are basically 2 ways to make a flour gravy. Hot fat and cold stock. Hot fat tastes better but cold stock uses no fat.

But you already knew that.
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Old 11th June 2014, 07:23 PM   #2962
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Quote:
Originally Posted by hitsware View Post
What I'm getting at ......
Is that a nutritional device ?
OR !
Healthier to eat it all !?!?
There is a lot of type 2 collagen in there when its good and gelled.
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Old 16th June 2014, 02:54 AM   #2963
chrisb is offline chrisb  Canada
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Tonight's snack
Lamb with garlic,mint,oil, lemon marinade; watermelon,arugula,mint,Greek sheep's milk Feta salad; kale,broccoli,carrot,lemon juice & avocado dressing; grilled baby white potatoes

Oh, and a frisky little California Cab-Sav

Nice finish to a wonderful Father's Day

Moderators- sent from iPad, so no easy access to image editing ( or else it's the Avalon talking) please modify(rotate) photo as needed

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Old 16th June 2014, 04:07 AM   #2964
nezbleu is offline nezbleu  Canada
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The watermelon is a nice touch. Looks delicious, although I'm not a kale fan. Tonight my vegetarian teenager ate raw kale, but first she tossed it in lemon juice and salt, which wilted it and made it, shall we say, edible.
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Old 16th June 2014, 04:48 AM   #2965
chrisb is offline chrisb  Canada
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The occasionally available "baby" kale is much less fibrous, but in any case, massaging the avocado and lemon juice or apple cider vinegar dressing and letting sit while other veggies, and/or meat is grilling can tenderize it quite nicely

I'll refrain from proselytizing the nutritional merits of the kale, but it does have some - along with the dressing, throw in some cashews, Feta, cran- or goji berries for combination of sweet & tartness and it almost makes a salad worth the effort.
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Old 18th June 2014, 03:25 AM   #2966
TheGimp is offline TheGimp  United States
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I eat Kale in the garden while I'm working. Fresh is is really quite good.

So, to change the subject has anyone made saurekraut? I started a batch tonight from two cabbage with 4Tbsp salt. It is in a large glass jar with a glass lid covered with a towel.

It appears that some form of lactobacilis is responsible. I'be made sour beer before so I figured this can't be nearly as difficult.
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Old 18th June 2014, 01:31 PM   #2967
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Quote:
Originally Posted by chrisb View Post
The occasionally available "baby" kale is much less fibrous, but in any case, massaging the avocado and lemon juice or apple cider vinegar dressing and letting sit while other veggies, and/or meat is grilling can tenderize it quite nicely
We end up with mass quantities from the farm, late in the season we blanch it quickly and drain it first then saute with garlic and a few raisins or currants.
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Old 18th June 2014, 03:39 PM   #2968
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I fry pancetta cubes in goose fat before adding the rinsed kale and season it with salt, pepper and grated nutmeg.
Sometimes I fry some thinly sliced onion and garlic a couple of minutes before adding the kale.
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Old 18th June 2014, 04:41 PM   #2969
evanc is offline evanc  United States
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So, to change the subject has anyone made saurekraut? I started a batch tonight from two cabbage with 4Tbsp salt. It is in a large glass jar with a glass lid covered with a towel.

It appears that some form of lactobacilis is responsible. I'be made sour beer before so I figured this can't be nearly as difficult.[/QUOTE]

I also like sour beer...my best effort at home brewing the style used a starter made from a bottle of gueuze carried back from Belgium.

When making pickles or sauerkraut I like to kick start the reaction by seeding my pickle jar with some pickle liquid I get from a local maker of barrel cured pickles.
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Old 18th June 2014, 04:59 PM   #2970
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I make Kim-Chi which I guess is Korean sauerkraut. I will post the process later. It is currently 4 days into the 10 day fermenting process.

Do you have pics of yours?
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