Man after my own heart constantly removing, straining, and reducing separately things to avoid overdoing the main ingredient. I hate recipes that simply say put everything in the pan and cook till the juices are reduced to half.
I assume you mean 120C?
Yep 120°c. Maybe a bit more in a domestic oven.
The Fahrenheit scale is the one thing I couldn't get used too during my year in the US, sorry.
The Fahrenheit scale is the one thing I couldn't get used too during my year in the US, sorry.
& Bill when in the office will try and post the important bits.
Pretty sure meat doesn't come from roots! 😉
No, but can you imagine a world without garlic, onions, carrots, turnips, ginger, horseradish etc?
Has anyone tried to grow horseradish at home? It's on my list for when feeling brave and I have a suitable containment system worked ou.
No problem getting more than you ever need. You treat it right and it will reward you.
Use the same solution that works so well with spearmint and other superfast spreading plants.
Containers.
Containers.
Nice reading -- baking bread in Lyon - American expat in Lyon (w kids and wife)
Baking Bread in Lyon | The New Yorker
(Lyon to me is a difficult city)
Baking Bread in Lyon | The New Yorker
(Lyon to me is a difficult city)
As I recall you are in a fairly northern (or have I confused you with someone else?). I had a garden in northern Nova Scotia where some horseradish had been growing in a garden plot for at least several years (5+). It behaved itself. Harvesting was difficult, you can't just pull it up like a carrot or parsnip.
I know the best ' horseradish ' I ever tasted
was prepared from grated, homegrown, radishes.
It was not ' hot ' ( like wasabi ) at all. More of
pickled taste .
was prepared from grated, homegrown, radishes.
It was not ' hot ' ( like wasabi ) at all. More of
pickled taste .
Teahouse - teahouse and restaurant in Central Asia, Azerbaijan, Afghanistan and Iran. You can also have lunch in the Central Asian teahouse, and only tea is served in Azerbaijan. Various sweets are offered for tea. I like the Uzbek teahouse, which is a kilometer from my house. Uzbeks serve lush cakes and fruits for tea.
https://avatars.mds.yandex.net/get-altay/374295/2a0000015b2ea3443e86403866ebbb51860a/XXL
https://carte.by/source/photos/2019/12/17/7db8fd11f00624117c2e6314f46cc41e.jpg
Яндекс.Картинки
Яндекс.Картинки
Яндекс.Картинки
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Яндекс.Картинки
Яндекс.Картинки
Яндекс.Картинки
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I guess congratulations are in order.
I've been planting some traditional things like redcurrant, blackcurrant, gooseberry in the garden. One of the apple trees is struggling after having a lunch meeting with a moose and/or deer sometime this winter, saw tracks afterwards, first the deer, then the moose then another deer. Poor tree. Have planted a few Korona strawberry plants, trying to figure out where to put the yellow raspberries. Even planted a grapevine that are supposedly Hardy enough for this climate, we'll see.
Trying to fight the blasted creeping evergreen in a few different ways.
Weather is not very nice right now, so no pictures, sorry.
Edit:
Bob, hoping the shops will get some asparagus for planting soon, that's one of the more important ones.
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You can order it online, it comes as rootstock and travels well in the post......not sure how your seasons are but it should be in the ground by now.
Do not harvest any(let it go to seed) for the first two or even three years, then when you do start harvesting never pick the last stalk....in other words make sure you see another coming up from the same base before you pick one. And then let the final one go to seed.
Do not harvest any(let it go to seed) for the first two or even three years, then when you do start harvesting never pick the last stalk....in other words make sure you see another coming up from the same base before you pick one. And then let the final one go to seed.
I think it's just barely out for sale now, will check for it tomorrow (Monday). Checked earlier this week and it wasn't in yet.
Never used the online gardening sites here before, so wasn't sure about the selection. Seems some places it's sold out and they're listing orders for 2021!?
Edit:
Just ordered some, not sure how well they will thrive here, so only ordered 10.
Never used the online gardening sites here before, so wasn't sure about the selection. Seems some places it's sold out and they're listing orders for 2021!?
Edit:
Just ordered some, not sure how well they will thrive here, so only ordered 10.
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just for a change, for tea last night, a chicken and apricot tagine with cous cous au sept legume (only I used huit legume!).
chicken and apricot tagine by © cats squirrel 2020
served with some harissa paste and a slice of preserved lemon.
I cooked the tagine in this erm, tagine! Spice in the bowl is ras el hanout (bought in Morocco) before grinding. One of two tagines of this type, and one of eight we have.
tagine cooker by © cats squirrel 2020
The recipes are simple, but the cooking method is difficult to get just right, like no water is added to the tagine, all water comes from the chicken and onion, and the cous cous to stock ratio has to be exact (use fine cous cous!)
chicken and apricot tagine by © cats squirrel 2020served with some harissa paste and a slice of preserved lemon.
I cooked the tagine in this erm, tagine! Spice in the bowl is ras el hanout (bought in Morocco) before grinding. One of two tagines of this type, and one of eight we have.
tagine cooker by © cats squirrel 2020The recipes are simple, but the cooking method is difficult to get just right, like no water is added to the tagine, all water comes from the chicken and onion, and the cous cous to stock ratio has to be exact (use fine cous cous!)
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