jw46

Let me guess, that these are NOT the celosia family of flowers we call cockscomb here in the states... Every time I think I have something that can be grown locally, I find that it only looks vaguely similar... Named that by the (insert your colonizing nation here) and is a totally different species...sigh..

wondering how you get red from annato?..yellow, yes youbetya...Used to give butter a yellow color in the winter when the cattle do not get fresh forage. Uses annato seeds in oil to give spanish rice its yellow color... But have never seen red from those seeds... Probably missing something...Usually am...

We tried to raise loofah once, but with our fickle and short growing season up here in Idaho all we got were a few very immature fruit.. We used them as one would use zuccini or any other summer squash...Not much different flavor than zuccini..but nothing that we would grow again.... If it isn't ready in 90 days up here, it ain't gonna make it..

always willing to experiment with ingredients I have at hand... Sometimes sublime, sometimes off to the trash...If it doesn't eat me first willing to try anything....

oh well, back to the drawing board...

Hmmm...gooseberry pickles...I am the only one here that eats em, gets tired of gooseberry pie..will have to look up some recipes online.. Usually just lets them fall to the ground for whatever critters will eat them...When we had chickens they would jump to try to get them without getting stuck with the thorns... Now, all I have to do is find a recipe for something to do with quinces...other than jelly...gonna have a bumper crop this year...

Monica has a recipe for dholkas in her Easy Indian Cooking for Today cookbook, Page 83 I haven't tried making them yet, so cant make a comment on how the recipe comes out...

Pat, Have been following your adventures in cooking for many...Been there done that. Even though our menu was entirely different, the process and the problems were very similar Too much of this, too little of that...kitchen disasters requiring going to plan B...And not everyone being on the same page... Glad that everyone was pleased with the meal... Giving you High Fives for your performance

Huh? not talking about electrocuting the food...??? Can't eat?

Used to have a major grain worm problem, but pheremone traps have seemed to work quite well... I believe the bugs come as eggs in the birdseed that we have for our birds, not as well cleaned as people food.. the poor males get trapped in sticky goo when they come to investigate irresistable aroma of a female ready to mate... Still gets a few, but not enough to ruin our grains..

Known out here as Red Rooted Pigweed...Knew they were edible, but just didn't have a reason to harvest them...Or what to do with them once I did...Now i do...Instead of ripping them out of the garden, will let a few grow and harvest the leaves... BTW "Amaranth"...

Most of our close friends have moved away. It is either adjust things for her liking or cook for myself...If cooking for one, I'd just as soon nuke some frozen burritos and call it good... Not worth getting the razzing about trashing the kitchen over..

Little good that does me..kinda deaf, can't even hear the doorbell...A victim of loud Rock n Roll and genetics... Has to compensate with the rest of my senses... But, indeed, a good idea for the non hearing impaired.

Is it the spices, or the heat, that SO doesn't like?...wifey likes the spices, but I have to tame the Chilis down a couple notches...And almost no Cilantro...she hates that stuff..Can work around that...rather, has to work around that...

Dry roasting spices, at least till you get the hang of it, roast them one at a time..Instead of your olfactories being assaulted by a cacaphony of aromas you can deal with just one... That way, if you overdo it you only have to replace one component of your spice mix instead of the entire batch... Kinda like training wheels on a bicycle, it won't take long for you discard this procedure. It worked for me... It may take a bit longer, but how long does it take roast them in the first place? The people here have a large collective knowledge..and are happy to share...If you ask a question that has been asked before, they will point you to the proper thread...but, it helps to do a bit of homework first.. Just my experiences in this room...no guarantees implied (Shoulda been a Lawyer )

Looks interesting, but knowing our treacherous growing season up here, most of them are disqualified... We can expect -15 to-20 for at least a week during winter, northern winds that dessicate perenials... It can be 85 during the day and 35 @ night in July...Hard to raise anything even remotely tropical...Anything over 100 days is pushing the envelope.. Was a cool site to visit, though...

Made the Biiig mistake of telling my mother I liked Liverwurst sandwiches in my lunch... They were in my lunches from freshman to junior year of high school...Senior year I got a job, so I had some money in my pocket to buy from school cafeteria... Not quite what you were looking for, I'd guess, but you asked... BTW, I have since rediscovered Liverwurst, and enjoys it, OCCASIONALY...

Perhaps it would be better if you edit your original post, instead of putting in an add on post...Some people would cut and paste the original, and attempt to make it and wind up very very dissapointed... Forgetting the Ban Marie is indeed an important step... Speaking from the "Been there, done that " mode..

Mental note: Politely decline Peanut Butter and Jelly Sandwiches @ Monica's house

Looking foreward to you publishing it..Put me down for a copy...

Has always wished I would have taken the time to talk to my Grandmothers and get their recipes firsthand...While my Mother has them written down, they never come out the same...They died before I really got into cooking... Bring the legacy to the next generation...learn from them...before long, it will be too late...Just the way life goes, I guess...

it almost sounds like other cooking forum threads that youghurt is an accepatable substitute for sour cream...blasphemy...if that is winds your clock, so be it, but just don't call it traditional,genuine or anything...just a modification of a recipe.

Our son the onion slicer, carrot dicer, salad maker has long since grown up, enjoy her while she is still at your side...Remembers fondly his experiments in the kitchen...some good, many dismal...Somehow, liver with mint sauce just didn't work..lol...we called out for pizza instead of eating much of that...

yes, please PM me all those wonderful waterfowl recipes...will add them to my already overfull folder that one of these days I will have to organize..."I know it's in here, somewhere"...Not a particularly organized cook...

I'd guess you would have to keep cooking something aromatic, to cover up the odor of what has been cooked before....