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Everything posted by JimmyWu

  1. This may have an upside..... The Peoples Republic of Californiroll will become ultra-expensive and drive the tuna prices down... Which means more for me !!! -Jimmy
  2. Congrats on your success Michael !!!
  3. I like the way the dry red matches with prime rib (i.e. Bordelaise) A platter of cheese and fresh cut fruit would be nice... Camembert, Roquefort, & Goat Pears & Apples Maybe a 2nd drink like Port ??? -Jimmy
  4. Sounds nice... I'd save the Malmsey and go with a dry wine instead. The main player is gonna be your stock, aged wine won't bring that much to the table imho. -Jimmy
  5. Seeing that you're an artisan working a beloved craft, don't sell yourself short on the business end of it. People love cheap food. If the quality is there and the price low, you'll make money on hot dogs because of the low margin involved. I'd also make them available to-go for the lunch crowd. Best of luck !!! - Jimmy
  6. Thanks for the link Mark...It's a good read. I had no idea asparagus was that involved, no wonder it tastes so good. It probably is to warm here though, quite a shame to invest years pushing a square peg into a round hole. I like the idea of nurturing something like that for the table though. Makes me wonder about some fruit trees and their viability. As a side note, I now have an excuse to compost. Till now i've been bringing home the scraps for my own compost pile in the woods.
  7. JimmyWu

    Pork Belly

    eskimoted had it right..... the Okinawans do it the same way, I could eat it till I DROP ! Jimmy
  8. JimmyWu

    An Excess of Parsley

    MEATBALLS... with egg, parm, bread crumb, onion, garlic, S & P Jimmy
  9. Yeppers.... Gets my vote !!!
  10. What about hot peppers and the palate ? I keep forgetting not to partake, I'm a big fan but can't taste anything for a while after. Kinda sucks when your plating after you've eaten and you have to trust that you seasoned everything just right. Jimmy
  11. Hey... Thanks for the great ideas, please keep them coming ! What I've decided to do is compile a list made from your suggestions and later submit it for approval. I'll update on the various goings on with the garden (i.e. dimensions, planting, varieties, pest control and harvesting). In answer to a couple of questions.... We are a year round camp, not in the mountains but in the piedmont. For you non North Cackolacans that translates to the middle of the state. So the world is our oyster as far as growing season is concerned. I've been able to get 2 crops of tomato out in a year. Which translates to LOOOONNNG. Here's what I have so far... Mustard & Collards, Watermelon Asparagus, Cantalope Garlic, Strawberries Lettuce, Potatoes Cukes, R. & G. Peppers Peas, Radishes Carrots, All types of Onion Pumpkin, Black and Blueberries A question though... Asparagus takes 3 years to grow ? I didn't know that. Also, I don't believe cross pollination is a matter of concern unless we keep seed for the next year. But that being said, my experience in gardening up until this point has been home based. Regards, Jimmy
  12. Hi All... I'm currently the Sous at a kids camp in N.C. We have a nice herb garden that we use whenever possible. I've gotten the director to buy in on a vegetable garden to boot. We have lots of acreage and free man power (nice problem to have). My question is .... What Top 5 items would you grow ??? on my list right now are.... ...Heirloom Tomato ...Zucc & Squash ...Green bean ...White Corn ...Spring Onion Thanks Jimmy
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