JSD
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Posts posted by JSD
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I would like oreos if they didn't have the filling at all. I'll twist it apart, eat the plain side, and give the other to a young member of my family. I really hate the filling.
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For a Mexican cookbook, I recommend Cocina de la Familia by Marilyn Tausend. It's a collection of family style recipes.
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Lucky you!! We only have blossoms, but this weekend it was quite cold, and we're lucky the plants didn't give up the ghost.
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Oh well, it was only for a few minutes I thought I could use this plant in cooking. The other herbs I have are just general purpose. I have oregano, sage, and rosemary that survive the winter. And I'm growing epazote for the first time, and of course lots of basil. I'm afraid I don't make much Indian style food, and none of it authentic. We had some great Indian food in England a couple years ago, and what's more, my family loved it so I definitely need to pursue this, but I don't even know where to start. Can you recommend a good cookbook?
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I have a plant in my garden that was called "curry plant" when we bought it a couple of years ago. It has survived cold winters and hot, dry summers. It smell like curry, and has yellow flowers, sort of like yarrow. I never knew it could be used for cooking. What can I do with it??
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Jaymes, that's very interesting about the root temperature. I never knew that. But growing in pots is also difficult because the plants can dry out and die so quickly. I would recommend some kind of watering system if possible. Plants in the ground had a lot more moisture available to them. If growing tomatoes in pots is your only alternative, then I'd go ahead and try anyway, because the rewards can be so great. Good luck.
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OK, I know you're not interested in vanilla, chocolate, or strawberry, but our experience making strawberry ice cream could be extrapolated to other fruit ice cream. I carefully cut up the strawberries, in quarters, I think. We have a White Mountain electric ice cream freezer. Anyway, it did it's thing, and eventually we had wonderful ice cream with strawberry bullets in it. Too late I realized I should have pureed the strawberries. Honestly, they were too hard to eat at all.
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Have you thought about using a pressure cooker? I hate having to think ahead, and the pressure cooker really helps out when I don't.
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I'm baking a rhubarb pie even as I type! I thought about making a strawberry rhubarb pie ( I have 1/2 flat of strawberries in the fridge) but I like strawberries best as is.
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I've started is broccoli raab (sp??). I've seen them use it on cooking shows, but I've never seen it in the stores. So far, it's an inch tall. Not to count my chickens before they've hatched or anything, but does anyone like to cook it, and if so, what's they're favorite dish? Regarding bronze fennel, it appears to like our climate, and has naturalized itself here. I haven't done anything with it because until just a few days ago, I had never heard of fennel pollen. However, I really want to grow Florence Fennel (the bulb) and so far, it's not doing as well as I hoped.
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We live in the High Desert, and gardening is challenging. Spring lasts about a day here. One day it will be 80 and the next we'll have frost or snow. Because we have a shorter season, we tend to buy plants rather than start from seeds (such as tomatoes, squash, pumpkins). Our tomato plants are in the ground, but we're debating whether to put them in Walls of Water for protection. We do start beans and peas from seeds. We planted sugar snap peas several weeks ago, and the birds seem to eat the seedlings as fast as they can grow. Pretty soon, it will be too hot for the peas. Sometimes, things work, and sometimes they don't. We're trying peppers. I'm not sure the season is long enough, but it's worth trying. I cover stuff with nylon netting to protect it. Two nights ago I picked lettuce for the first salad of the season. Once we're past the chance of frost, the garden really goes to town. We'll plant beans and squash in a few weeks. Last August my mother in law visited and I think she thought we were vegetarians because of all the vegetables we ate! Of course we've been eating rhubarb. I like growing my own vegetables because when it's good it's very good. Really, nothing compares to homegrown tomatoes. I also like growing extra to be able to give away.
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Years ago we had a great sandwich like you described at a hole in the wall in Homa, Louisiana. I also had a similar sandwich in Chicago. I don't remember the name of the place, but I was told it was the place Calvin Trillin had named as having the best hot beef sandwiches in either the US or Chicago.
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The Mennonite picture reminds me of a time years ago, when we lived in Texas, and we grew jalapenos. I gave a bag of them to a Cambodian colleague. I told him to be careful because they were pretty hot. He took a bite of one and as tears were streaming down his face he said, "Yes, they're very good."
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Okay, we bought some tomato plants (thanks for the advice): Brandywine, Peach, Costoluto Genovese, Red Pear, Yellow Pear, Enchantment, and Celebrity (how did that one get in there??) Sorry Liza, deals off: we're 2500+ miles away! We've tried green ones before, and couldn't really tell when they were ripe. Some members of our household think 20 plants are too many, but I disagree.
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Don't forget The Freshman (with Marlon Brando and Matthew Broderick), containing scenes of preparing a meal consisting of endangered and near-extinct animals. The komodo dragon has a small but important part.
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Yes, we got the spiders cleaned out (who would have thought that was the problem?) and since then the BBQ has worked fine. I like how much faster it is to get going than charcoal, although we had one of those chimneys. Charcoal is great for added flavor, but this one has a compartment for wood chips which is nice when you put a whole chicken on the rotisserie. It's a little awkward at first, but there's no underside as in the oven. If you get the gas BBQ, I recommend getting the rotisserie also.
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We've had a Weber gas BBQ for at year or two, and had trouble with it not starting. The problem turned out to be spiders had moved in over the winter. The BBQ place where we bought it suggested that might be the problem, as it was quite common. After that, no more problems.
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Liza,
Your offer sounds very interesting. On which side of the Continental Divide do you reside?
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What are your favorite tomatoes to grown in your garden?
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Rachel, I like your idea regarding freezing tomatoes whole. I cooked a lot of tomatoes last fall, pureed (but with seeds and skins) and froze in ziploc bags. I'll try your way this year. At the very least, it could save time when we're inundated with produce.
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For weight loss, I suggest reading Picture Perfect Weight Loss by Shapiro. It shows pictures of yummy stuff like bagels with cream cheese, and possible alternatives, which is a lot of stuff because how many calories bagels with cream cheese contain. It's an eye opener, because more than one person told me a bagel had the same number of calories as a slice of bread, which it doesn't (more like 4 times as much).
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I think just about anything in a vegetable garden is beautiful to look at. How about beans growing up a trellis or tripod? How about pumpkins? (They're kind of big, similar to zucchini, but really fun to grow ) How about more tomatoes? You really can't have too many tomatoes. Maybe try some heirloom varieties. Also, a cherry tomato is a good addition, especially for salads.
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Wilfred, regarding the rhubarb fool: Is the rhubarb cooked before the cream is added? Is anything added besides sugar?
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Thank you, I'll look for them.