Eatmywords

Inspired by the red beauties raining down upon us and surrounding herbs; saute w spinach, onion, garlic, evoo, oregano, thyme, sweet basil, pepper flakes, chick broth, a few lonely string beans over wasabi pasta and topped w air fried panko cod. My wife insisted on the wasabi pasta as a healthier alternative to try (I knew better but obliged). They didn't completely f up the dish but close. Texture and flavors did not go out all. Very much reminded me of this lady:

Nothing like Dcarch but I can't complain.......mini romas and cherries w some sizable beefsteaks......biting into just one cherry makes the entire garden worth the effort don't ya think? : )

Wow, those are amazing! How are they tasting? I'm getting similar but not quite as large. A couple yesterday had blossom rot but the rest are looking good. I wonder if adding calcium now while almost ripened will help prevent. I have to research a bit. Crossing fingers.

Yea, that's where I was going,. Take the standard, which I've enjoyed, but always felt could benefit from a bit of tweaking. Any crab meat in the freezer? 🧐

I'm guessing you came upon the history of the missing lobster? Wiki - "Lobster sauce" was invented in North America by Chinese restaurateurs inspired by a method of preparing lobster in Cantonese cuisine where ginger, green onions, and soy sauce were used as stir-fry seasoning.[1] The seasoning mixture was made into a sauce that was used in cooking lobster. Due to the cost of serving lobster for restaurateurs and their customers, shrimp was eventually substituted in the recipe resulting in a dish commonly known as "Shrimp with Lobster Sauce" (Chinese: 蝦龍糊).[2][1] I don't see ginger in the 3 recipes above as mentioned in the wiki but I'd grate some in during stir fry and prob add a bit more heat in addition to the white pepper. I want to make this now too : )

Good to know, thank you! It is out of the bed and trailing over weed mat w a layer of mulch so hopefully that will help. We're having some crazy heat and humidity here so I'm hoping it doesn't derail it and the rest of the garden.

Thanks for the tips, great to know! This is a few days ago (maybe 5' longer since). Started at the top of the 8' bed, grabbed the zuch's across the way before I had to direct it around the corner. Have to measure but about 16' now. Crazy.

Me too on the cukes! 2 of them - yellow wilted leaves, no more sprouting. Pulled maybe 15 good ones so not a total bust. Maybe the heat? W love to know. Zuchs are thriving and yielding nicely though. Tomatoes, most varieties are still green w some cherries and hybrid romas coming in. It seems like they're taking longer than usual. Several are scrawny and haven't yielded much. (Probably my fault on the soil not being rich enough). Collard greens, red leaf, string beans, peppers (habanero, jalapeno and purple bells) have done well. White and black eggplant, e plant has one good one and that's it. I've never done well with them. Trying pumpkin for the first time. Had no idea what I was getting into. Leaves are huge and tracking around like a vine grabbing anything in it's path. Lots of flowers but no kins yet. I'm nervous since the kids are expecting a full patch for Halloween. Neighbor is trying too so I have some backup but not optimistic.

The science appears to make sense but my method has worked for whatever reason. If it ain't broke and all that. Also, I don't start cold or wet. If I ever upgrade smokers I'm sure I'll experiment more.

Don't agree with the wet chips causing acrid/off flavors. I've used a a bare bones bullet for 15yrs, combining charcoal with soaked chips - mesquite, hickory, cherry, apple, a cpl others,. I soak for a few mins then drain well. Have had good results with no foul flavors. I go heavier on the chips the first cpl hours while the meat is raw and really absorbing the smoke then taper off while keeping temps w adding coal. I'm not striving for competition que (though I've sampled plenty around the country). My stuff has been respectable be it butts, brisket, pork/beef ribs, chicken and fish.

We've never made a mole from scratch. I understand it to be quite the endeavor and much easier from the Mexican grocer w we are fortunate to have. I think I paid $7 for a pint last time and it doesn't go bad for a long while. Believe we did beef broth and dark beer (Negra Modelo in keeping w the theme) last time. Potatoes, beans, onions, peppers, carrots, mushrooms, whatever you want to throw in there will be good.

I ran out of food tv and started on Phil (great name btw). I don't love his personality. Can be a bit awkward and clueless but it's pretty well shot and produced.

On their own I would agree but w the myriad of seasonings and sauces I dump in there they just add a bit of flavored salt when needed.

Ahh, the 'poor student' mass produced packaged ramens. Fan or pho? (no pun). I'm sure a topic well dissected by the EG nation somewhere. I love their base potential. Quick meal? Check. Rid the fridge of everything taking up too much space and about to go bad? Check. Challenge to make something tasty? Check. Very difficult to screw up? Check, check check! In order; about 2 qts water, onion, celery, sweet peppers, bokchoy, shredded chicken, coconut milk, fish sc, red curry paste, 1 'shrimp' and 1 'oriental' pkg of Manuchen ramen (both packets used), 1 scrambled egg, lime juice, cilantro and thai basil (from garden). A one hit wonder never to be repeated.

Chicken burrito - stewed w peppers, tomatoes, onion, cumin, paprika, chili powder, cinnamon, oregano, topped w, Mex 3 cheese, avocado, tomato, cilantro, jalapeno paste and a dash of Cholula (original) hot sc - Si senor!

thanks Shelby, did the google elaborate on spraying vs pour in ground? And for whole, more than 50% water? - ehhh, I could just google too : )

Why pitch now? Unless you're saying it shouldn't be too expired, there's no rush. It's in the outdoor garage fridge not impeding our space and it is whole milk. I'll try the 1/2 cup on a few and let you know if you are an accessory to muuuuuuuurder. Curious if folks use the Miracle Grow soluble solution and when? thank you!

Is now ok, not too young? A cup each? thank you!

Ok, jumping in to the garden thread! I have four 4'by 8' beds and about 15 potted herbs (in front of the house). Varying results over the yrs as you can imagine. Tomatoes have done pretty well regardless of variety (aside from occasional chipmunk and black spot/end rot when too much rain) , peppers, string beans, salad greens and cukes too. Zucchini iffy also impacted by too much rain. Eggplants have never done great but keep trying. Usually 1 or 2 per plant. Although I tried to grow from seed w some 60 starter pots indoors, I had horrible results with seeds from last year and before. Just a few tomatoes (roma, beef and cherry) came up and too small to include now. (I'll try in pots in a cpl weeks). Only string beans made it to the garden. Below from nursey and Lowes. All about a foot high. 6 tomato varieties; Bonnie Centennial, Better Boy, Huskey Cherry, Juliet hybrid, beefsteak and Cherokee Purple spread out over 2 of the beds, 8 in one 10 in another. (It sounds crowded but the spacing has worked ok in the past). Other 2 beds; white and black eggplant, zucchini (Blk beauty), string beans, red romaine, collard greens, cukes - boston pickling and straight 8, jalapeno, cubanelle and purple bells. Herbs; sweet and thai basil, rosemary, taragon, oregano, cilantro, rosemary. Come-back tenants; sage, thyme, mint and chives. Will report on progress. Not happy about upcoming cool weather 😒. Advice q, we have a gallon of unopened spoiled milk. I read it's good for the garden. Anyone every try it and on what plants? Thank you!

Larb-ish pork over jasmine rice - red onion, garlic, thai basil (from garden), red curry, fish sc, lime, coconut milk - looks like dog food but tasted great.

Plain ole vegetable. Anything high heat w do - canola, peanut, etc.

@Kim Shook our condolences as well. Whata crazy time we're living in. Other night we did a meat fondue with venison loins. It's been a long time, maybe 10yrs. A nostalgic special occasion dish we went nuts for as kids. The oil works so well w the lean deer. 20 secs for med-rare at 375ish. Didn't have time to make the scs my mom did. We had a mayo w jalapeno and cilantro paste and a sushi style spicy mayo (siracha, mayo, drop of fish sc for funk) fried rice on the side. In case you've never seen one otherwise this pic doesn't offer much:

I guess I knew the micro could do this but never really thought to give it a try. I'll do so. Love the precise clove spacing - big cloves in the middle, little to the perimeter! 🤪

Ahh, ok, the pic is deceiving, they don't look full on tortilla press thin but yea, that thin, no chance. I do like the idea, maybe a much softer press next time? : )

I'm assuming they were not frozen when cooked? My guess is the steel was too hot. Did the blend have enough fat? 20% or more should've kept them together. (Now I want one with onions)