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Unexpected Food Gifts

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1 hour ago, CantCookStillTry said:

Okay. Who hung the invisible 'This Girl can't say no to huge amounts of things she can't use' sign around my neck? 

 

Pulled up at the drive through car wash in the big smoke today, a man approached my window as I went to tap and go. I lowered it a gap, expecting to be told it was out of order, and he said 'Do you like Mandarins?' 

 

Now what?!?

 

 

In my experience they do not keep so well. I would juice and freeze it in ice cube trays. Then whenever you need a jolt- pull one out for a dish. Alternatively you can do what many Asian countries do - gather a crowd and enjoy. Like a party featuring fruit - quite common. 

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Save the skins as well.

 

I like to shave the pith off and dry the skins.

 

Fantastic in many Asian dishes and it makes excellent herbal tea too :)

 

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We were in Bayonne at a ham tasting.    There were all kinds of French, Basque and Spanish sausages as well.    Husband bought some Iberico for a picnic lunch, and I was fascinated by the boudin noir.     I asked the seller if I could buy half a sausage.   He smiled broadly and picked up a whole one, wrapped it carefully and handed it to me, saying, "Un cadeau".    I guess he was not used to crazy American women who were up for blood sausage.   

 

And, yes, I was nibbling on it raw.    But I survived that as well as many other misguided samplings over the years.

 

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eGullet member #80.

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I should send you my grandson. He'll eat a half-dozen in a day.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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8 hours ago, TicTac said:

Save the skins as well.

 

I like to shave the pith off and dry the skins.

 

Fantastic in many Asian dishes and it makes excellent herbal tea too :)

 

 

Mandarin peels scraped lightly, finely chopped, and dried make a very nice addition to breakfast cereal (oatmeal, for those who can stand it, or dry cereal) or fruit salads or vegetable salads. Heck, I've thrown them into pilaf to great effect. Once dried, those small chunks of peel last a long time if they're stored in a dry environment.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Thank you for all the advice! I have carefully prepared the fruit (stored 4 in my fruit bowl) annnnnd... 1 bag was sent with the MIL and the rest to the mine with my hub... 

I wish I had half the patience and dedication you all do! 

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I do A LOT of baking / cooking when I am able and I end up gifting quite a bit of it ... sometimes people will gift me with “homemade” cookies etc ... there is one flavor in particular I have *never* enjoyed - Red Velvet - so what do they gift me? 😂 ... Not to mention I can’t eat that stuff - AT ALL ... Same with a co-worker if Mr Cat - bless him - he spent days making oxtail soup - sent some home to give me - can’t eat that either 😠😔 ... brought back wonderful memories of my mom (so that’s what i told him in my thank you note (the memories part - not the couldn’t eat it part) ...

 

Has happened several times ... 😔 

 

. Gravious gracious gracious ... Mr Cat sure enjoys it all, though 😁

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Another fresh bounty left at work for me today. I'm a little frightened of the cucumber and have no idea what the peppers are but will be fun finding out. I don't think they are spicy. 

 

20191108_202501.thumb.jpg.de4ea44e2b833d6befd312c91399de79.jpg

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That's some beautiful-looking rainbow chard, too! I used to love buying that and building it into pasta dishes, until my husband finally told me he didn't like the flavor of chard. :( 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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1 hour ago, Smithy said:

That's some beautiful-looking rainbow chard, too! I used to love buying that and building it into pasta dishes, until my husband finally told me he didn't like the flavor of chard. :( 

Smoked meats of any kind do really well to mask (and elevate) the flavour of chard.  I too am not fond of it on its own, but a slow braise with a hunk of smoked turkey or pork and some stock makes it excellent (come to think of it, that prep would make shoe leather taste good! :laugh:)

 

 

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2 hours ago, TicTac said:

Smoked meats of any kind do really well to mask (and elevate) the flavour of chard.  I too am not fond of it on its own, but a slow braise with a hunk of smoked turkey or pork and some stock makes it excellent (come to think of it, that prep would make shoe leather taste good! :laugh:)

 

 

 

I agree that the smoked meat is a nice addition. As I recall, the pasta dishes always included some sort of smoked sausage or bacon. It may have improved the flavor, but not enough for him to really like it! 


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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13 hours ago, CantCookStillTry said:

Another fresh bounty left at work for me today. I'm a little frightened of the cucumber and have no idea what the peppers are but will be fun finding out. I don't think they are spicy. 

 

20191108_202501.thumb.jpg.de4ea44e2b833d6befd312c91399de79.jpg

 

Does your country have venomous cucumbers?

 

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Rainbow chard thank you! Gives me something to google for recipes. We got a far as 'Really Pretty Silverbeet' 😂

Hope the cucumber isn't poisonous... was a little worried someone would grab it out the bag behind me and use it as a Billy Club. 

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I think I might have to move my posts to the "Unasked for but no Longer Suprising FoodGift Thread". 

 

I also think I'm going to have to convince my husband I'm not up to no good with a Greengrocer. 

 

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20191115_090733.thumb.jpg.d5352985873209f9f89adbc2f5d47e32.jpg

 

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