On another note; I recently switched back to charcoal BBQ after decades of propane.
I'm keeping the propane BBQ for now, but haven't used it since buying the little Weber kettle.
I'm keeping the propane BBQ for now, but haven't used it since buying the little Weber kettle.
Here in Atlantic Canada the season for fiddleheads is late April to mid May, so depending on local micro-climate I suspect early April is your best bet.
A true German addition, I throw in a few juniper berries and a pinch of celery seed too. I also like a peeled sliced apple added when using kraut for a long cooked dish like hoxen or choucroute garnie.
I have a few times, and my sister makes it on a regular basis. Eastern European tradition. We also use the juice in many sour soups, which, if you ever get drunk, is THE BEST REMEDY for the morning after. 😛)
Note to self:
Don't rush the cooking of Fiddleheads. Today written off, no work, no play.
Back to bed.
Don't rush the cooking of Fiddleheads. Today written off, no work, no play.
Back to bed.
I thought you knew this, al dente fiddleheads are a no-no like some mushrooms.
Interesting, I never heard that. That article seems to imply that some people are more sensitive than others. Also, they have not identified a toxin.
I have never been sick after eating fiddleheads, but thinking back I had a couple of "gastric events" this spring that were unexplained. I cannot say whether I ate the ferns before those events, but I would have eaten them on a lot of days around that time. I just assumed there was a virus going around.
I have never been sick after eating fiddleheads, but thinking back I had a couple of "gastric events" this spring that were unexplained. I cannot say whether I ate the ferns before those events, but I would have eaten them on a lot of days around that time. I just assumed there was a virus going around.
I sure did, I guess I miscalculated parboil time and sautee time. Won't happen again boss, trust me 🙂
It is a lot like the flu. Flat on my back most of the day.
It was actually the remark of the fella who pulled over the cheese cart in some relais near Rambouillet -- he said it was the stinkiest cheese in France, and he wouldn't recommend it.
I brought a livarot back from Hediard, packed into my knap-sack -- when I opened the over-head bin to retrieve it ...
I brought a livarot back from Hediard, packed into my knap-sack -- when I opened the over-head bin to retrieve it ...
FYI, the CDC has actually studied a few outbreaks seems like < 10-12 min cooking is common to them. There also is evidence to avoid the shoots of some other fern varieties totally. Ostrich Fern Poisoning -- New York and Western Canada, 1994
I doubt the usual white button mushrooms are problematic, but prized varieties like morels carry the same warning as the fiddleheads. This is amusing (concerning a variety mistaken for morels), "The Finns consume the mushroom after parboiling, but it is not known whether this renders the mushroom entirely safe, resulting in its being called the "fugu of the Finnish cuisine."
Fake crab meat.
To the right of that is ground brisket, beef heart and pork liver.
The red squares are Calabrese, the sausage is Johnsonville Italian.
The sauce is Weldon Special Blend. 🙂
To the right of that is ground brisket, beef heart and pork liver.
The red squares are Calabrese, the sausage is Johnsonville Italian.
The sauce is Weldon Special Blend. 🙂
