mudbug

I think the most commonly used term in recipes is "blistered"... Still looking for a recipe.... anyone?

We can usually find them at a Wal-Mart Supercenter and our local grocery stores. Packaged by the same companies which pack fresh herbs in little containers and right along side them in the display.

bigorre, Mmmmmmmmm, Chinese Crispy Pork Skin. Have you tried to make it this way? How do you do it?

viaChgo, As with most fruits and vegetables, there are more than one variety of the same thing. This taken into consideration, it's unfair to eat one in your lifetime and think that they're all that good or bad based of the one. I wouldn't buy a box out of curiosity unless you have a bunch of friends who are willing to split the cost and try some too. Are there ethnic groceries in your area? Scout around, they're likely to have some that are better than those at American grocery stores.

sabg, Recipes for the following can be found at Melissas.com. Avocado Sea Bean Mushroom and Sea Bean Salad Crisp Sea Bean Salad Let us know if you try any of the recipes posted in this thread or come up with other variations. I'm sure we'd all love to know what you did and how you liked them.

tammylc, Since you won't have a microwave and having eaten rice about every day of my life, the easiest way for you to do it is just put all the rice in a pot. Use the sprayer from the sink by turning on the water to medium strength thru the faucet, press the button down on the sprayer to get it going into the sink, then shoot the rice with the sprayer about a foot away from the top of the pot for literally 1-2 seconds (making sure to cover the entire surface area and not stay on one place) and that's all you need. Heat over medium heat and stir a couple of times. Voila. It'll be just as good as the first time.

fifi, Did you refer to the link I posted just above yours? In it, I address the first link you provide. And yes, the second link you refer to falls under the category of the common name "seabeans", as does the first. "Seabeans" is simply a common name for both of what you describe and more (edible and not). In order to be accurate, it's best to stick to the Latin/Scientific/Botanical names. sabg, The term "seabeans" actually is accurate for both (edible and non-edible). Just depends on where you live and what they called 'em. "Seabeans" is just a common name. Just as "cabbage" can mean radiccio to one person, brussels sprouts to another, and bok choy to another. All are discussed here.

Scroll down to my post at this thread. There are recipes, uses, and more information on seabeans aka samphire there. Let us know if you try any.

Basically, if you add the rice flour, you're in tempura territory, which is also excellent. The same methods may be applied to herb leaves for a crispy and delightful edibile garnish to dishes.

Crab boil! Now that sounds awsome! I'll have to try that. Boiled peanuts are farily common throughout Asian countries. Here's something interesting... peanuts are not really "nuts", they are actually in the legume family. Dignan, I don't know how you talk them up but you need to explain that they are not at all like the dry, crunchy peanut they are used to, but as mentioned above, similar to eating blanched soybeans. Don't know if there are other beans you can harvest fresh which end up with the same texture you can compare them to but you need to get their expectations away from the usual and prepare them for something completely different.

>I didn't know it was called Ah Choy or Yu Mai Tsai. jo-mel, It may depend on the dialect and of course, I could be mistaken. But I'm pretty sure the above is correct. It would be helpful if Evergreenseeds.com would put up the latin names with their seed varieties available for purchase. If you check out the source above with eleven varieties, you'll see one in particular which has narrow sword shaped leaves which is likely very close to if it isn't already the Taiwan variety. Then again, it could be a human created hybrid. Any botanists out there who specializes in vegetables? LOL!

Pan, Try it again, should work now. :)

HKDave, celtuce photo one celtuce photo two The ""A Choy" you're inquiring about, pronounced "ah choy" is a variety of celtuce - which is also known as Stem Lettuce, Asparagus Lettuce, Celery Lettuce and Chinese Lettuce. It is a member of the Asteraceae (sunflower) family. It is also known as "Yu Mai Tsai" in Chinese. Latin Names: Lactuca sativa var. augustana Lactuca sativa var. asparagina "Though it has a common name of Celtuce, it is not a cross between Lettuce and Celery. It is just a variety of Lettuce grown for its romaine-like foliage and mainly for its thick, edible stem. The stem grows 6 to 8 inches long and about 1½ inches in diameter. They can be cooked like broccoli and tastes like a cross between a mild summer squash and an artichoke." The leaves are usually not considered edible due to the bitter tasting milky sap that forms soon after it matures. But, as with most produce, the key is in knowing when to harvest. A Choy from Evergreenseeds.com "This is a vegetable native to Southern Taiwan, thus often called Taiwanese "A" Choy in the Oriental supermarkets on the West Coast. Young leaves are very tender and main stalks are very crispy. Leaves which have unique flavor are very popular and loved by Taiwanese in their stir-fry dishes. Fast growing plants can be harvested at any stage for eating. Easy to grow. A good variety for home gardening." Common garden lettuce (L. sativa) was known in China in the 5th century, if not earlier. In addition, a form of "stem lettuce" is native to China. The so-called asparagus lettuce and others with long, narrow leaves and tall, thick, succulent, edible stems are of this type. They are grown in America only as curiosities. source The leaves may be eaten in salads at a young tender stage. The soft, translucent green central core may be eaten fresh, either sliced or diced into a salad. In China, the fleshy stem is cut into sections and cooked by boiling or stewing. It tastes like a cross between a mild summer squash and an artichoke. It is reported to have 3 times the vitamin C content of lettuce. source This source offers eleven different varieties of seed. Here is a Boiled Beef recipe which includes asparagus lettuce. helenjp, >Gosh darn, don't know that the en-sai that I know and love looks very similar to the photo >you have there of water convolvulus In English it is most commonly spelled "entsai" and it is the same plant as the ong choy mentioned earlier in this thread, as well as here: Ong Choy Redux. The "Long beans" you mentioned are commonly called (in English), "snake bean" as you mentioned, "asparagus bean", and most commonly "yard long bean". >Oyster sauce?? I don't know why, but the taste has really palled on me. >I almost never use it any more. Our taste buds usually change every 7 years so don't be surprised if you like oyster sauce again one day. Perhaps it's nature's way of making sure we eat a variety of foods in our lifetime. >Why is it that Chinese vegetables have so many English names?! There are a number of reasons for so many names. The primary reason is because English is the most common language in the world, so people try to spell out the names in English according to how they sound in thier native language, and sometimes from a language they may vaguely recollect. This can result in many variations, especially when there are different languages and different dialects within one language. Sometimes names are a result of a literal English translation of the foreign name instead of spelling out how it sounds. Take "Momordica charantia" for example, most commonly known as "Bitter Melon". Other English names include "Balsam Pear", "Bitter Gourd", "Alligator Pear", and "African Cucumber". If you look at English versions of the Chinese name, you'll find the following (at least): Foo Gwa, Foo Kua, Foo Qua, Ku Gua, Fwa Kwa, Fu Gua, Fu Qwa Notice how if you sound them out, they all essentially sound similar. And this is just Chinese, here is a listing of "Momordica charantia" in other languages: English: bitter gourd/cucumber, karella, balsam pear, alligator pear, African cucumber Chinese: ku gua, foo gwa (bitter gourd), jin li zhi (bright beautiful lychee), lao pu tao (ugly grape) Danish: karela Dutch: springkomkommer Filipino: ampalaya, amargoso, paria, palia French: assorossie, margase, pomme de merveille, momordique a feuilles de vigne German: Balsamapfel, Wunder-Balsampfel, Bitterer Balsamkürbis Hindi: karela, kaveli Indonesian: pare, pare pahit, paria, peria Italian: balsamini lunghi, pomo balsamo, caranza, vite indiana Japanese: tsuru reishi, niga-uri Malay: peria, peria katak Portuguese: balsamini longa, melão de São Caetano Spanish: balsamina, calabaza africana, cundeamor, estrpajo Thai: mara, phakha, maha Vietnamese: muop dang, khô qua So you can see why it is so important to use the Latin/Scientific/Botanical name if at all possible. Because no matter where it is used in the world, it is referring to the exact same plant. Is "Momordica charantia" the correct "ku gua" you mention? >Red fermented bean curd?....don't I wish I knew where I could buy some! Red? Did I miss something? If you have any Chinese Grocery stores in your area, you should be able to find some. jo-mel, There is a multi-lingual database here, it's not very fast but it's worth the wait. And at the moment, I don't think the server is working correctly. gary, Check my post above (Posted: Jul 20 2003, 10:33 PM) regarding ong choy, scroll down to "Akiko , Vanessa is correct." For all of you interested in ong choy (hollow vegetable) etc., there is an entire thread here devoted to it: Ong Choy Redux Whew!

Michael, Others may have more experience with different brands but the M.T.T. brand we prefer is consistent with everything you said above without the fizz. I don't think they should be necessarily slimy, but different brands may be in a slightly thicker liquid which my be interpreted as such. The cubes should be solid enough to pick up with chopsticks while at the same time easily mushable with a fork. Trust your nose. The smell should be intense but if it's repulsive, I don't think I'd try it. Exactly which brands did you try? Would it be possible for you to post photos?

Pim, I think different people eat different parts of the plant and cook them in different ways according to how they were exposed to them during childhood, etc. I'm just thankful when I can find it fresh at all! Love it with spicy bean curd which seems to be the most commonly preferred method of preparation above.

Great Photos here thought some of you might enjoy!

Garlic chives photo. Regular chives photo. Close up of Garlic Chives (they are flat, not hollow). Check out this thread, there's a good discussion on garlic shoots and the use of them. bleudauvergne, The bunches are likely softneck which should last for several months if stored properly. My guess is that they start to look bad from the vendor because they have to keep moving them around from location to location which causes stress to the bulbs and also exposes them to temperature differences which will increase the likelieness of deterioration. Get them early. If they're braided, just hang them up in a cool, dark, dry, well ventilated area. If they're loose heads, just store them in pantyhose legging or something like the same netting you buy bunches of onions in at the grocery store and hang in the same conditions. As for the smaller quantitiy garlic you see, I assume they're the hardneck variety and not the softneck. If this is the case, they are more rarely available than softnecks and more expensive for growers to obtain to grow out. They are considered specialty or gourmet garlics for numerous reasons including flavor which is why the price is higher. >I am wondering if the garlic fresh can be used in much greater quantities because it's not as concentrated. It completely depends on the specific variety of garlic. Some are much sweeter and more mild, others will knock the socks off most hot peppers. There's only one way to find out. I highly recommend you chat with the vendor. They spent the time to grow it so that people like you might try it and appreciate it. They don't expect you to know how to store it and what to do with it. They'll be happy to tell you more than you ever wanted to know if they're a good vendor, that's what they're there for. Some even will pull out printed recipes they like to share with their customers. >I do know that if you eat too much fresh garlic, the smell begins to eminate from your skin. There is a common mix of 1/3 olive oil, 1/3 fresh crushed/minced garlic, and 1/3 Italian parsley (can't remember the name). The parsley can greatly reduce problems as you mentioned and bad breath because of it's high chlorophyll content which helps to neutralize those negative aspects of garlic so many people want to avoid, acting as a natural breath freshener. (Chlorophyll in an active ingredient in many breath fresheners.) Lawdawg, Ahhh... I see. I was thinking in terms of a gardener. Have to check around on that one!

Oops! Obviously 'sun dried tomatoes' would be dried in the sun.... duh! My mistake. You get my drift. It is fine to dry garlic in a cool, dark area as long as it is dry and well ventilated, which is the key to preventing mold. This is according to the book "Growing Great Garlic" which argues that there is a difference between "curing" and "rapid drying" garlic. "... the time of day of harvest, the rate of cure, and the intensity of the heat all have a direct effect on the chemical composition, potency, and appearance of the final dried product." They believe that "...the garlic cures better at a more constant temperature than when it experiences daily extremes. Temperature extremes cause rapid expansion and contraction of cell walls. They also affect the internal chemistry of cloves." (as freezing does) pp 151-152. mnebergall, I wasn't saying she was wrong by any means. Many people freeze their garlic because of a lack of alternatives. I was just stating that it's not recommended. ;)

bleudauvergne, You epitomize most Americans raised in a country of boxed, processed foods who have never seen broccoli or brussels sprouts growing out of the ground as a plant. It's a sad day when a human is afraid of fresh produce. I assure you, as I know other egulleters will, that you have absolutely nothing to fear. In fact, once you start embracing fresh produce, your body and your taste buds will thank you. What do you mean "what is it going to do"? You make it sound like it's going sneak up on you in the middle of the night and threaten your life! LOL! What is it going to do and should you buy it? It is going to open your world up to a whole new world of fresh ingredients at the peak of their flavor, crisp in texture, and height of nutrition. Any vegetable gardener will tell you that home grown and freshly picked produce is much, much better than store bought. Trust that nose of yours. If you have questions, ask the friendly person selling the garlic! They'll likey be prepared with recipes, suggestions, and tell you what specific variety of garlics they are offering... and there are many, check out Filaree Farm. >my feeling was that I should let it "stabilize" (this may be a concept of my imagination) You're right. It is a concept of your imagination. The only thing it's doing from the time it is harvested out of the ground is deteriorating, albiet slowly. mnebergall, It is not recommended to freeze garlic because it changes the texture of the garlic. The best way to store it is in a cool, dark, dry area. That's why you see those clay garlic containers. The best thing to do with fresh garlic is to use it up! Cut a fresh baguette or french bread into slices, drizzle olive oil on one side, toast it. Pull it from the oven or toaster and immediately rub lightly with a clove of fresh garlic (no, you won't use the whole clove) and sprinkle salt and pepper on top. You've just made some of the best garlic bread you'll ever have. melkor, Never a good idea to dry garlic in the sun. Vegetable gardeners will tell you the best way to dry is in the shade, or in a cool, dark, well ventilated area. This will maintain maximum flavor. The same goes for herbs, etc. jschyun, >If you grow garlic, it turns into a solid bulb which >then sort of separates into cloves somehow. When you grow garlic, you start out with the bulb by planting the bulb (one bulb = one clove). When you plant it in the fall, that bulb starts to send out green stems/stalks to get some sun so that it can photosynthesize and provide for root formation. Think of the bulb as a seed. It provides the genitic plan for what that plant is supposed to do as well as the nutrients to get it started until it can support itself. Once it can support itself, the original bulb rots/disentegrates because it is no longer needed. Root formation occurs all winter. The better the root formation, the healthier the stalks are, and as a result of both, more nutrients that can go into bulb formation which begin in late spring/early summer when temperature, maturity, length of exposure to daylight, and other factors culminate to stimulate clove production which begins at the crown where the roots meet the stem. :)

Tommy, You can not "wash off" wax. Can you wash the wax of a candle? ;) menton1, Trust your instincts. If you're not comfortable with it, get rid of the wax by dipping the wax coated produce in boiling water for all of two seconds or so. The wax will melt right off. Wipe the produce immediately with a paper towel to get any residual residue off, or better yet, peel them. It's not so much the wax itself I worry about (although it does concern me), as much as what they might mix in with the wax, such as chemicals to prevent mold. All the more reason to grow your own produce, frequent the organic growers at your farmers market, or organic produce from your grocery stores. There's plenty of information online if you want to do further research.

>"cropdusting" after effects Can you be more specific?

fifi, Just about anything is obtainable: for a price! LOL! Buying Hard Neck Garlic melkor is correct: Softneck varieties are what you see in the stores. Hard neck contains more moisture so it doesn’t keep as long as soft neck. Commerical farms usually harvest them in September, pile them high in storage and dish them out until the next year. What you're seeing in most stores are from what was harvested last fall. Anyone seriously interested in growing them should check out this Allium Forum. I'm growing about 13 different varieties of heirloom garlic for the first time myself. The absolute, best book on the topic of growing garlic is Growing Great Garlic: The Definitive Guide for Organic Gardeners and Small Farmers It is highly regardeded as the source for all information concerning garlic. For pictures of purple stripe, hard neck, and soft neck (aka artichoke) varieties of garlic, look here. If you want to see a picture of some incredibly fresh garlic fresh from a home grower, look here. Here is a place with an amazing variety. And this is the place that originally promoted the awareness of specialty garlics not found in stores: Filaree Farm They probably have the greatest selection of garlic varieties in the US and the website has plenty of information explaining the differences between them all. Your best bet to obtain fresh hard neck garlic is to frequent your local farmers market check here for those in your area.

Yeah... (notice my avatar and username)... Add me to the list!

I can't believe so many people are bashing smelt! I LOVE smelt, and they're not easily obtainable everywhere. Quick fry them with a light coating of corn starch and S&P. Heads on or off, however you prefer. Keep it simple. If you don't like them, send the rest to me!

I think custard apple is 'Annona reticulata' as per Mudpuppie's link (instead of Annona Muricata). Different animal BettyK "mudbug".... not "mudpuppie"... LOL! ;) Thanks for pointing that out. The proboblem is that in different cultures, there will be different common names for the same plant. "Custard Apple" can refer to several different cultivars of plants. And yes, I believe you are correct in that Annona reticulata would be the most commonly referred to plant when discussing the "Custard Apple". Custard Apple is, however, a common name for 'Annona muricata' Annona muricata: small tropical American tree bearing large succulent slightly acid fruit Annona reticulata: small tropical American tree bearing a bristly heart-shaped acid tropical fruit Annonaceae Family: Annona cherimola = Cherimoya Annona cherimola x squamosa = Atemoya Annona crassiflora = Marolo Annona diversifolia = Ilama Annona glabra = Pond Apple Annona montana = Mountain Soursop Annona muricata = Soursop, Custard Apple Annona palmeri Annona paludosa Annona purpurea = Soncoya Annona reticulata = Custard Apple Annona salzmanii Annona scleroderma = Poshe-te Annona sericea Annona senegalensis = Wild Custard Apple Annona squamosa = Sugar Apple CRUZMISL, Do you have any ethnic groceries in your area? Try an Asian Grocery store. If you don't see any, be sure to ask. They are usually very good about filling customer requests. Or you can try contacting the Durian Website. They may know of distributors in your area.