Fish sauce...
No, I don't know what the fish sauce is.
By the explanation, it reminds me of Prawn Balchao (this may be portugese import to Goanese catholics) This was on the dining table of a ship and I had to take some far off seat so that I don't become sea sick.
What a rotten stuff that was and the colleague said it is quite good!!!!!!
____________________
A cooking tip
House wives here use flat surface of a cut onion (with a toothpick as handle) to spread oil on a frying pan
No, I don't know what the fish sauce is.
By the explanation, it reminds me of Prawn Balchao (this may be portugese import to Goanese catholics) This was on the dining table of a ship and I had to take some far off seat so that I don't become sea sick.
What a rotten stuff that was and the colleague said it is quite good!!!!!!
____________________
A cooking tip
House wives here use flat surface of a cut onion (with a toothpick as handle) to spread oil on a frying pan
I have a tiny farm on my city rooftop:
Cherry tomatoes, tarragon, oregano,mint and lots of BASIL.
Lots of times I snip off a good bunch of Basil and scurry down to the morter and pestle in the kitchen and grind up some pesto while the pasta cooks, mmmmmmm, what a lunch!
In the evenings I often run up for some mint to mix with the rum my wife brings back from her Central American trips and make Mojitos.
I'm not much of a gardener, but stuff you can eat inspires me!
Cherry tomatoes, tarragon, oregano,mint and lots of BASIL.
Lots of times I snip off a good bunch of Basil and scurry down to the morter and pestle in the kitchen and grind up some pesto while the pasta cooks, mmmmmmm, what a lunch!
In the evenings I often run up for some mint to mix with the rum my wife brings back from her Central American trips and make Mojitos.
I'm not much of a gardener, but stuff you can eat inspires me!
Variac,
If your an olive oil cook, get yourself a Rosemary plant. Put the little guy in 5 gallon bucket with a good mix of cow ****. They grow fast.
We killed ours when we moved it a bit and the dripper thingy fouled, but they are usually hardy as hell. The little packages at the store are $2. But you feel like you're beating the conspiracy when you can just cut your own.
🙂
If your an olive oil cook, get yourself a Rosemary plant. Put the little guy in 5 gallon bucket with a good mix of cow ****. They grow fast.
We killed ours when we moved it a bit and the dripper thingy fouled, but they are usually hardy as hell. The little packages at the store are $2. But you feel like you're beating the conspiracy when you can just cut your own.
🙂
There's rosemary and fennel plants EVERYWHERE around here. Every field, every median strip, every hillside. No need to grow or buy.
Excuse me, I have some bruschetta pomodoro waiting for me.
Excuse me, I have some bruschetta pomodoro waiting for me.
I'm not very technical on this gardening stuff, but I have a rosemary bush and I'm moving day after tomorrow. Can I just cut a bit of rosemary and stick the end in soil for it to grow? Or is there more to it than that?
EC,
I would use some of that rooting stuff. Heck, probably costs more than new plant. From some site...
Cultivation---Rosemary is propagated by seeds, cuttings and layers, and division of roots. (1) Seeds may be sown upon a warm, sunny border. (2) Cuttings, taken in August, 6 inches long, and dibbled into a shady border, two-thirds of their length in the ground, under a hand-glass, will root and be ready for transplanting into permanent quarters the following autumn. (3) Layering may be readily accomplished in summer by pegging some of the lower branches under a little sandy soil.
SY,
Anything indigenous here usually has thorns or poison. BTW, you're hurting me... I been wanting Bruschetta since I saw that photo.
😡
I would use some of that rooting stuff. Heck, probably costs more than new plant. From some site...
Cultivation---Rosemary is propagated by seeds, cuttings and layers, and division of roots. (1) Seeds may be sown upon a warm, sunny border. (2) Cuttings, taken in August, 6 inches long, and dibbled into a shady border, two-thirds of their length in the ground, under a hand-glass, will root and be ready for transplanting into permanent quarters the following autumn. (3) Layering may be readily accomplished in summer by pegging some of the lower branches under a little sandy soil.
SY,
Anything indigenous here usually has thorns or poison. BTW, you're hurting me... I been wanting Bruschetta since I saw that photo.
😡
Too bad none of you are closer to me. We have an abundance of veggies and herbs and a whole crap load of hot peppers ready for harvest.
Hint on growing rosemary, if it doesn't grow wild: Don't baby the plants. Treat them mean and they will reward you. Take a shovel and give them a whack every once in a while. No shovel? Give them a kick as you walk by. Keep your fertilizer to a minimum and dry them out between heavy waterings. Great big bushes! When well established, you can use branches, complete with leaves, as skewers.
Tomatoes are a little tougher here as they are prone to blight. This year not so bad but we tend to stick to the cherry varieties as they are less prone.
Hint on growing rosemary, if it doesn't grow wild: Don't baby the plants. Treat them mean and they will reward you. Take a shovel and give them a whack every once in a while. No shovel? Give them a kick as you walk by. Keep your fertilizer to a minimum and dry them out between heavy waterings. Great big bushes! When well established, you can use branches, complete with leaves, as skewers.
Tomatoes are a little tougher here as they are prone to blight. This year not so bad but we tend to stick to the cherry varieties as they are less prone.
That reminds me of the tips for growing okra: beat them with a stick as soon as they start flowering. If you do, the plants will go into overdrive to compensate, and you will get more okra than you could ever eat. Mmmmm. . . . . . Fried okra. . . . . .
All our plants got mold and fungus due to too much spring rain. It makes me glad that SOMEBODY is getting good stuff in.
David
All our plants got mold and fungus due to too much spring rain. It makes me glad that SOMEBODY is getting good stuff in.
David
poobah said:
Bruschetta, you say?
An externally hosted image should be here but it was not working when we last tested it.
Yeah, that's pretty accurate.
This is what my kid (5 yrs old) made last night:
This is what my kid (5 yrs old) made last night:
An externally hosted image should be here but it was not working when we last tested it.
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