A couple of new tastes
Pine needles, though it seemed like young new growth, were very tender and not chewy or fibrous when stir fried. Anyone else ever seen this served, they say they are full of vitamin C?
Just got a bundle from our farm of a cross between celery and parsley (no pic) mostly celery on the taste and looks like parsley on steroids. this will go into lunch tomorrow. The farm is very enthusiastic since celery requires a lot of irrigation which we don't do it is only good for flavor anyway.
Pine needles, though it seemed like young new growth, were very tender and not chewy or fibrous when stir fried. Anyone else ever seen this served, they say they are full of vitamin C?
Just got a bundle from our farm of a cross between celery and parsley (no pic) mostly celery on the taste and looks like parsley on steroids. this will go into lunch tomorrow. The farm is very enthusiastic since celery requires a lot of irrigation which we don't do it is only good for flavor anyway.
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Never had them but I think most if not all conifers are edible. I thought they were boiled first and then fried?
Where's SY when you need him?
The bundle, was it Lovage?
https://www.google.ca/search?q=lova...a=X&ei=-ScKVJLKMNCtogSl94CoBA&ved=0CAYQ_AUoAQ
Where's SY when you need him?
The bundle, was it Lovage?
https://www.google.ca/search?q=lova...a=X&ei=-ScKVJLKMNCtogSl94CoBA&ved=0CAYQ_AUoAQ
No, I know lovage since it is a traditional Austrian herb this could be Hamburg parsley and I need to tell the farm to save the roots.
Just started harvesting my bhut jolokia plant today. This dish is about half that is ripe on the plant, look how many are still left!!!
The plant is 3 years old now, it is finally really beginning to produce.😀🙂
These I plan to dry out and store as crushed red pepper....HOT
crushed red pepper.😛
The plant is 3 years old now, it is finally really beginning to produce.😀🙂These I plan to dry out and store as crushed red pepper....HOT
crushed red pepper.😛Attachments
Speaking of end of the season and jarring, it's prepping time here as well.
These are my favorite, Ajoema (aka adji uma, adjuma, dji=give and uma=woman in the Sranan Tongo language), out of Suriname.
There are about 400k people of Suriname origin residing here, in the country itself a bit over 500k.
Reason that the pepper has turned quite common in these parts and sold everywhere, currently at half the regular (wholesale) rate.
Going to make chili sauce in 4 flavor varieties tomorrow, a gallon of each, before they go into the jars. Should last me well through winter.
Often sold after they turned red, but it's the yellow ones that have the truly unique and very addictive flavor.
(why people, who are not used to eating >100k Scoville peppers on a daily basis for many years, make fools of themselves in youtube recordings is beyond my comprehension)
These are my favorite, Ajoema (aka adji uma, adjuma, dji=give and uma=woman in the Sranan Tongo language), out of Suriname.
There are about 400k people of Suriname origin residing here, in the country itself a bit over 500k.
Reason that the pepper has turned quite common in these parts and sold everywhere, currently at half the regular (wholesale) rate.
Going to make chili sauce in 4 flavor varieties tomorrow, a gallon of each, before they go into the jars. Should last me well through winter.
Often sold after they turned red, but it's the yellow ones that have the truly unique and very addictive flavor.
(why people, who are not used to eating >100k Scoville peppers on a daily basis for many years, make fools of themselves in youtube recordings is beyond my comprehension)
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Hmmm...
Sockeye caviar seems to taste very strong. Brined 30 minutes in the skein, 30 minutes once separated and then fresh water rinsed 6 or 7 times until it was clear.
Fishy. Is it supposed to be?
Sockeye caviar seems to taste very strong. Brined 30 minutes in the skein, 30 minutes once separated and then fresh water rinsed 6 or 7 times until it was clear.
Fishy. Is it supposed to be?
Nothing fancy for me. My staple breakfast:
Egg white sandwich with fire roasted veggies and turkey sausage on an onion poppy seed bagel. Quick, relatively healthy and damn filling.
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An externally hosted image should be here but it was not working when we last tested it.
Egg white sandwich with fire roasted veggies and turkey sausage on an onion poppy seed bagel. Quick, relatively healthy and damn filling.
Sent from my LGLS990 using Tapatalk
U of Alaska puts it lower on their list for flavor.
http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00130.pdf
I misread the title as "The Foot Thread"...you can imagine my surprise to see cakes and pastries.
Scott,
Cal lives in the frozen Noorth and Sockeye Caviar is an absolute treat after spending the long Winter in an Igloo eating nothing but Whale Blubber!
Best Regards,
TerryO
I am wondering if the fish spent too much time caught in the net before being 'rescued'
Not sure what to do with it. Tastes like low tide.
But I found something else to do with a land animal. See below.
Not sure what to do with it. Tastes like low tide.
But I found something else to do with a land animal. See below.
For those unaware of the difference between ground beef and hamburger, here's how I do it.
In order:
Chuck
Heart
Kidney
Fat (second pic shows the amount actually used and the two grinding hole thingies)
Cut and separate the sinew from the Chuck. (small metal bowl it the second pic)
Fine grind all except the clean meat
Coarse grind the clean meat. (large bowl, second pic)
Mix
One taste and you'll understand why. You can't get this at the market. 🙂
In order:
Chuck
Heart
Kidney
Fat (second pic shows the amount actually used and the two grinding hole thingies)
Cut and separate the sinew from the Chuck. (small metal bowl it the second pic)
Fine grind all except the clean meat
Coarse grind the clean meat. (large bowl, second pic)
Mix
One taste and you'll understand why. You can't get this at the market. 🙂
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If anyone is wondering, I have trouble with liver so if it's used, it's in very small quantities and it's hard to disguise. Heart and kidney are best for this.