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Old 20th April 2012, 12:24 PM   #911
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Wasn't Joyce Chen on PBS? --
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Old 21st April 2012, 11:23 PM   #912
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I wait a whole year for these babies and GD it they are worth it. Same price as lobster and an awful lot of work to get them to the plate but Mmmmm...

10lbs. so there is lots to go around.

Plated here with a quick blanching and then a fry with ginger and a hint of salted chicken stock at the end. That was my dinner last night.
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Old 22nd April 2012, 12:38 AM   #913
TerryO is offline TerryO  United States
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Originally Posted by Cal Weldon View Post
I wait a whole year for these babies and GD it they are worth it. Same price as lobster and an awful lot of work to get them to the plate but Mmmmm...

10lbs. so there is lots to go around.

Plated here with a quick blanching and then a fry with ginger and a hint of salted chicken stock at the end. That was my dinner last night.
Cal,

What were they before they curled up and died?

BTW: They'll be having a big sale on Lutefisk here in Seattle on May 18th. I'll save a few pounds for you if you want.

Best Regards,
Terry
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Old 22nd April 2012, 01:51 AM   #914
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Lutefisk. Nothing like taking a perfectly good fish and...

Actually, I have wanted to taste it. As you know, your area and mine have a big following. According to Wiki, more of it is eaten in these parts than Norway.

Some of humour surrounding makes me want to go and get some right now.

"Just have a little." Eating a little was like vomiting a little, just as bad as a lot.

It looks like the desiccated cadavers of squirrels run over by trucks. It can be tasty, but the statistics aren’t on your side.

I gladly eat worms and insects, but I draw the line on lutefisk.

Well, we tried the lutefisk trick and the raccoons went away, but now we've got a family of Norwegians living under our house!

It is reminiscent of the world's largest chunk of phlegm.

And you mock my fiddleheads?
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Old 22nd April 2012, 02:35 AM   #915
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Hey Cal, them's fiddleheads!

We have them here in Ontario too. Basically baby ferns before they've uncurled. Mmmm, haven't had those in a while and the season's very short.

A couple of suggestions for chili. If you do use ground meat, try dicing about 1/3 of it before frying; it makes for a cool texture. Also, never use store bought chili powder--it's so easy to make your own and you usually have all the ingredients. I'm with Cal, I always go heavy on the cumin! I love that spice--grilled some lime/cumin pork chops the other day.

I did something different tonight. I was trying to perk up diner (my wife's sooooo spoiled, she always whines unless there's something's 'special') and was looking at some old olives. Hey we've got these mini ciabata buns, hmmm ... tapenade! Did a quick search ... easy as pie! Just dice some olives (kalamata but you can use green), capers (always looking to use capers!) and garlic and add olive oil, lemon juice and fresh-ground pepper. Some recipes add spices but this was great as is--it allowed the natural flavours to shine! She even saved some for tomorrow to put on crackers--always a good sign!

Cheers,
Jeff
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Old 22nd April 2012, 02:56 AM   #916
nezbleu is offline nezbleu  Canada
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It will be a few weeks yet here on the East coast before we see fiddleheads. Forsythia are just blooming now. We always have a good feed of them during the oh-so-short season.
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Old 22nd April 2012, 03:41 AM   #917
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Originally Posted by Cal Weldon View Post
I wait a whole year for these babies and GD it they are worth it. Same price as lobster and an awful lot of work to get them to the plate but Mmmmm...

10lbs. so there is lots to go around.

Plated here with a quick blanching and then a fry with ginger and a hint of salted chicken stock at the end. That was my dinner last night.
I know it's not the season for them now, but do you guys have the wild chanterelles in your neck of the woods? I visited my brother-in-law in Olympia WA in October and we were able to collect quite a large number. (Slicing them off at the ground of course for species preservation.)

Wow, they are great sauteed!
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Old 22nd April 2012, 04:15 AM   #918
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If you do use ground meat, try dicing about 1/3 of it before frying; it makes for a cool texture.
Hi Jeff, yes, and another cool texture trick is if you grind your own meat, do so with the coarse plate. Texture is halfway between ground and cubed. Excellent for chili and spaghetti saue, not so good for patties or meatballs.
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Also, never use store bought chili powder--it's so easy to make your own and you usually have all the ingredients.
Ain't that the truth. I don't know where they get off selling that stuff as chili powder.

Your olive mix sounds good, might have to give that a try.
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Old 22nd April 2012, 04:24 AM   #919
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chanterelles in your neck of the woods?
Yup, this is fungus country. Lots of edible wild mushrooms here. Plenty 'o' rain and a temperate climate.
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Old 23rd April 2012, 01:03 AM   #920
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Wasn't Joyce Chen on PBS? --
I think so, I met Julia at her big restaurant in Fresh Pond where you could order Shanghai ham (the world's biggest hoxen). So good, but all that pork fat.
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