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djyee100

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Everything posted by djyee100

  1. I am warned. I recently bought a small plant of Moroccan Mint, and I was thinking of planting it in the ground. Guess not. It goes into a pot.
  2. Or the Bay Area. This plot of land in the Bay Area would cost over $1 million and it would be built over. Beautiful fields, Shelby. What kind of wheat are you growing? Do you grind your own wheatberries for flour?
  3. The lavender is blooming, my front deck garden is shaping up for summer. Since the last time I posted, I've added a pot of chervil to the mix.
  4. This year's herb patch on my front deck (with some ornamentals too). French and English thyme, tarragon, Italian oregano, marjoram, Genovese basil, Italian parsley, Berggarten sage, creeping winter savory, alpine strawberry, lavender, chives. I bought six-cell packs of the basil and parsley this year, not all shown. I predict a lot of pesto and tabbouleh on the table this summer.
  5. Shain, what is this? Is it something edible? ETA: Liked the pic of your two gardening assistants, also!
  6. Oh, this is amazing. I'm gone for a few weeks (project deadlines and some kind of flu, eww) and I come back to a new installation. Love the Gorilla tent. The other day I was thinking of reading The Martian again, you know the part where Mark Watney starts farming inside his habitat so he doesn't starve to death, and he creates soil from his own waste. I don't expect you to do that kind of extreme farming of course. Your wife and your neighbors... We've had a great deal of blessed rain this past month, and our state is recovering well from the Great Drought. Because of the cloudy gra
  7. Have you seen this? Info about plumeria, incl propagation from seeds, in this article from the Hawaii Cooperative Extension Service. http://www.ctahr.hawaii.edu/oc/freepubs/pdf/OF-24.pdf
  8. How hot is too hot? Some parts of my back deck get blasted with afternoon sun (I live on a ridge). Rosemary and Greek oregano do well there. Think harsh, hot Greek hills.   I saw this rosemary at the nursery and thought it could do well in a pot. http://www.anniesannuals.com/plants/view/?id=3934 This rosemary also sounds pot-friendly. I don't remember seeing it at the nursery, though. http://www.anniesannuals.com/plants/view/?id=3825   I tried this Greek oregano at the nursery (yes, I ate a bit of leaf), and it was so peppery I hesitated to buy it. But it in
  9. My berries were sweet and delicious in the summer. They became tart in the fall and winter because they didn't ripen as much in the weaker sunlight. Since you control light in your spaceship garden, you could have sweet berries for as long as the plant bears fruit.
  10. Very early spring on my front deck. Parma violets (in the blue pot) are always the first flowers to bloom in my garden. Also in the pic, thyme, parsley, creeping winter savory, chives. Lavender in the big pot on the right side. These plants stayed green and grew slowly over the winter. The plant in the foreground is alpine strawberry. I waited for it to freeze over, but in my protected front deck area it never did. It kept blooming and fruiting thru the winter, even though the fruit was tart. I'll grow this one again. It's an alpine strawberry cultivar named 'Mignonette' (Fragaria vesca 'Migno
  11. I use a spatula scraper for bowls. It works Ok. There are curved bowl scrapers, held in your hand, that work faster. For a bench scraper, I use a straight-edge dough scraper. Works fine.
  12. A good digital thermometer with a probe you can hang off the side of the bowl. Chocolate mold of some kind if you're going to experiment with tempering. (Unless you're only planning on hand-dipping chocolates?) I always used the clear plastic chocolate molds, not the colored plastic ones. After filling the molds with tempered chocolate, I could see thru the plastic molds to check how the chocolate was doing. The chocolate pulls away from the mold as it cools and sets. That gives you a clue when you can unmold. Homemade chocolate peanut butter cups are better than anything store-bou
  13. I've done little confectionery in my time. Not my thing. But back in the day when I was playing with chocolate, I used Trader Joe's Pound Plus, which was a good quality chocolate for the price. I think it's only dark chocolate, not milk chocolate. I haven't tried it in years, so if anybody else has had more recent experience with this chocolate, pls say if it's still good.   I've done tempering with the microwave method and the classic mush method (groan). Microwave was easier for me, but the classic method gives a better temper.   I assume you have a good digital thermomet
  14. This one's a toughie. How much is your housemate's son willing to spend? If I were in the same situation, I would find a local confectioner or culinary student willing to make the chocolates for me. If you want a high-quality chocolate product here, I think you're looking at a custom job. I would guess that local cooking schools or cooking programs would have job-posting boards. A small chocolate shop where the owner makes the chocolates is another possibility. The specialty chocolate molds and the high-quality chocolate itself will add to the cost of the job.
  15. djyee100

    An Overload of Eggs

    Agree. I've only eaten century eggs a few times, but I have pleasant memories. No way I'd eat something that reminded me of spoiled eggs.
  16. djyee100

    An Overload of Eggs

    How about pickled eggs and beets? I've made this recipe and liked it. http://www.saveur.com/article/Recipes/Pickled-Beets-and-Hard-Cooked-Eggs   I noticed your piles of zucchini on the Gardening thread. Zucchini frittata is a good combo.
  17. djyee100

    An Overload of Eggs

    It's the idea and the looks of it that put you off. I first ate a "century egg" in a pastry when I was a kid. I didn't know what it was. I just ate it, and I liked it. The yolk tastes like a sweet jelly. But the white is blah, forget that.
  18. djyee100

    An Overload of Eggs

    Wish I had those eggs myself. I'd make lots of cookie doughs, like Toll House cookie dough or icebox cookie doughs. I'd roll the dough up in parchment paper, like slice 'n' bake cookies, freeze 'em, then bake cookies over the holidays. Since the eggs are not standard size, you'll have to weigh them. One large-size egg, the standard egg size for baking recipes, weighs 50 grams or 1.75 oz without the shell. Also you can make Popovers. Brioche if you want to get fancy. Pasta carbonara for dinner. I like to make frittata for a quick dinner, 10-12 eggs in one frittata. I mak
  19. Did you see this forum on Chowhound? It's a old link. http://www.chowhound.com/post/thai-basils-find-358736 Or any other Southeast Asian food market might have it. You could even ask a Thai restaurant where they get theirs. I agree that Italian basil doesn't cut it in Thai food. But you don't have to use holy basil. I think Thai basil, which is anise-y and purple, is just as good in stirfries. Basil is out of season. But in the summer try contacting your local herbalists' association for a supplier. Someone may be growing it for ayurvedic reasons.
  20. Edward, I've grown tulsi or holy basil (Ocimum tenuiflorum) in my garden in the Bay Area. If you can grow Italian basil, you can grow holy basil. Have you searched online for it under its Latin name "Ocimum tenuiflorum" or "Ocimum sanctum"? Specialty nurseries may sell the plants. You can buy seeds online. The website Dave's Garden lists vendors. http://davesgarden.com/guides/pf/go/930/   Horton Spice Mills is selling culinary Italian basil. Holy basil is a specialty plant and not that readily available.   As far as I know, holy basil is usually associated with Southea
  21. We've gotten our first real rain today since last April. That's normal for our climate: no rain from April to October, with maybe a sprinkle in June or July. The rain is good news for us. It's fire season here, and the rain lessens the fire danger and brings relief to the birds and animals. Weather is still warm, 60's to 70's, and the rain will help us recover from the previous years' severe drought. Most reservoirs are still well below capacity.   People here plant in the fall to take advantage of the winter rains. Even though the plants don't grow much, if at all, they settle in d
  22. Definitely agree about springerle if you have the molds. So beautiful. Also vote for shortbread and gingerbread/spice cookies. Spritz cookies and Mexican wedding cookies are a variation on the shortbread theme.   Also recommend biscotti and quaresimali. My favorite biscotti recipe, which my friends gobble up like teenagers, from Zuni Cafe cookbook: https://shadowcook.com/2008/10/18/judy-rodgers-cornmeal-biscotti/   The blogger initially had difficulty with this recipe. I haven't. My advice is to follow the recipe carefully. Judy Rodgers put a great deal of care in writ
  23. Wayne, I can't help you with collards, except to say I really like to eat them. They are sturdy greens, with a strong flavor, and I expect that if you blanche them they will freeze well. I like to cook Kim Shook's recipe for collards that she gave on the Dinner thread. Here, Kim's post 6/22/2010: https://forums.egullet.org/topic/143505-dinner-2010/?page=26   Yesterday was pickage and clean-up day in the herb garden. Our warm weather is supposed to continue, even hit 90+ over the weekend, so I decided to trim back plants and clip basil flowers to encourage more growth.
  24. Depending on your weather and other conditions, you can also consider keeping certain crops in the ground for the winter, covered with a deep mulch. More about this method here: http://www.rodalesorganiclife.com/garden/keep-them-cozy-right-ground   I was reading about this method in Edna Lewis's memoir-cookbook, The Taste of Country Cooking, just this week. Ms Lewis grew up in rural Virginia in the 1910s, 1920s. Her family used this method to store winter vegs.
  25. I used to have a sorrel plant that just wouldn't quit. I blanched the extra leaves, dried them, then chopped them with oil in a food processor and froze the mixture for later use. I recently finished reading The Culinary Herbal by Susan Belsinger and Arthur O. Tucker (2016, Timber Press). To preserve herbs, the authors suggest syrups, vinegars, herbal pastes and butters. They don't blanche the herbs for the pastes, and they freeze the pastes and butters. To make herbal paste: Clean, de-stem, and completely dry approx 4 cups of herb leaves. Have 1/4 cup to 1/3 cup olive
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