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Nyleve Baar

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    Millbrook, Ontario

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  1. Nyleve Baar

    Ramps: The Topic

    The ramp salt I made is very much just a salty ramp powder. Intensely rampy but also salty.
  2. Nyleve Baar

    Ramps: The Topic

    I've tried it a little but I'm really mostly going to save it for winter when I'll need it. The salt I made is pretty strong but I can't say I would be able to tell it's ramps and not something else. I unintentionally grow a lot of garlic chives and it seems very similar. I can probably make a batch of salt with that and it would taste almost the same. Will be nice to have in January when I need to remember spring.
  3. Nyleve Baar

    Ramps: The Topic

    Oooo I just made something I think I'm going to really like. Ramp salt. Finely chopped 4 oz. leaves (in food processor), mixed with 1/2 cup coarse French sea salt and laid it out on a parchment covered baking sheet. Dried til crispy just on the side of wood cookstove (can just air dry or use dehydrator too). Then I ground it up a little finer in a coffee grinder. It looks wonderful and smells great. Can't wait to try it.
  4. Nyleve Baar

    Ramps: The Topic

    Yesterday! Delicious ramp and porcini gnocchi in a creamy Parmesan sauce. Porcini foraged last fall and frozen whole. Would have loved to make it with morels but they weren’t up yet. We checked. I’m planning to make some ramp salt and probably some ramp butter too.
  5. Scorpion mezcal in Oaxaca. I tried it and lived.
  6. Nyleve Baar

    Passover 2021

    My everything-from-scratch Hungarian mother swore by the Manischewitz matzoh ball mix. So that’s what I use too. If it was good enough for her...
  7. I am concerned about feeding palm oil to cows. Not only does it appear to have some health repercussions for both humans and animals, it is an environmentally damaging product. I don't want it - not in my butter, not in commercial baked goods, not anywhere.
  8. Unless you have your own cow or are able to get organic cream for a good price, you'll be dealing with the same milk that comes from the palm-oiled cows.
  9. They might use some of that for moutarde, but not nearly enough for the mountains of moutarde that they export.
  10. They are not growing the mustard between the grape vines. They are getting it from Canada. 80% of mustard seed used to produce Dijon mustard are grown in Canada.
  11. Nyleve Baar

    Homemade Granola

    Absolutely the best. I've been making this Maple and Olive Oil Granola for a couple of years - easy, delicious. I have to keep a jar filled with it at all times or there is hell to pay. https://food52.com/recipes/15831-nekisia-davis-olive-oil-maple-granola
  12. Several years ago we were in Turkey where freshly squeezed pomegranate juice was available from vendors in Istanbul. It was done in a press exactly like that. Maybe needs a little more straining to eliminate the seeds. But it was delicious!
  13. Wow carp. My parents were Hungarian and we ate a lot of carp at our house. My mother would poach it with carrots, onions, celery, etc. And then serve it cold. The liquid gelled. I could probably eat that again if someone put a gun to my head. (No offense - maybe yours is good.) As for the paprika, I would go for the first one you listed - kulonleges - for everyday cooking (paprikas, gulyas) as it has the typical sweet paprika flavour that you are probably most familiar with. The others will have varying degrees of spiciness, bitterness. I would get a selection, maybe 3, the first one, then ma
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