John Napier 698 |
1 person marked this as a favorite. |
I didn't use to like spinach until I tried cooking it like greens, although when I make it (or greens) I usually toast some red pepper flakes in the oil before adding the garlic, and I double the amount of garlic*. I also like to sprinkle on little fresh grated parm or other sharp hard cheese right after I plate it.
I also discovered that I like adding some spinach (sauteed, then chilled and chopped) into the ricotta layers of my lasagna.
* Anytime I cook with garlic, I usually double or more the amount of garlic.
There's no such thing as "too much Garlic."
Lathiira |
I didn't use to like spinach until I tried cooking it like greens, although when I make it (or greens) I usually toast some red pepper flakes in the oil before adding the garlic, and I double the amount of garlic*. I also like to sprinkle on little fresh grated parm or other sharp hard cheese right after I plate it.
I also discovered that I like adding some spinach (sauteed, then chilled and chopped) into the ricotta layers of my lasagna.
* Anytime I cook with garlic, I usually double or more the amount of garlic.
Your lasagna recipe is one of two ways people have gotten me to eat spinach.
Re: Asparagus. I like it grilled or steamed. Our patch is dying out and needs a replanting, we haven't taken good care of it. I've never had white asparagus; ours is green or red/purple (like the cabbage).
John Napier 698 |
Slaadish Chef wrote:I didn't use to like spinach until I tried cooking it like greens, although when I make it (or greens) I usually toast some red pepper flakes in the oil before adding the garlic, and I double the amount of garlic*. I also like to sprinkle on little fresh grated parm or other sharp hard cheese right after I plate it.
I also discovered that I like adding some spinach (sauteed, then chilled and chopped) into the ricotta layers of my lasagna.
* Anytime I cook with garlic, I usually double or more the amount of garlic.
Your lasagna recipe is one of two ways people have gotten me to eat spinach.
Re: Asparagus. I like it grilled or steamed. Our patch is dying out and needs a replanting, we haven't taken good care of it. I've never had white asparagus; ours is green or red/purple (like the cabbage).
Before you re-plant, you might want to check the soil conditions. The patch dying out might be a symptom of depleted soil.
The Game Hamster |
Lathiira wrote:Before you re-plant, you might want to check the soil conditions. The patch dying out might be a symptom of depleted soil.Slaadish Chef wrote:I didn't use to like spinach until I tried cooking it like greens, although when I make it (or greens) I usually toast some red pepper flakes in the oil before adding the garlic, and I double the amount of garlic*. I also like to sprinkle on little fresh grated parm or other sharp hard cheese right after I plate it.
I also discovered that I like adding some spinach (sauteed, then chilled and chopped) into the ricotta layers of my lasagna.
* Anytime I cook with garlic, I usually double or more the amount of garlic.
Your lasagna recipe is one of two ways people have gotten me to eat spinach.
Re: Asparagus. I like it grilled or steamed. Our patch is dying out and needs a replanting, we haven't taken good care of it. I've never had white asparagus; ours is green or red/purple (like the cabbage).
On that front, I've heard that asparagus does well in salty soil... Strange, but apparently true... might help keep the weeds out a bit, to make upkeep easier.
Lathiira |
Not salty soil where I'm at. Matapeake silt loams. Old patch, not taken care of properly, the grass in the yard and some weeds have invaded. Hard to tell where the yard ends and the patch begins now. Losing out to competition, not soil depletion I think. Though I suppose we could always till that compost heap of mine in for good measure!
John Napier 698 |
Not salty soil where I'm at. Matapeake silt loams. Old patch, not taken care of properly, the grass in the yard and some weeds have invaded. Hard to tell where the yard ends and the patch begins now. Losing out to competition, not soil depletion I think. Though I suppose we could always till that compost heap of mine in for good measure!
Good. Mix the compost with as much topsoil as you can from the patch, then lay it back down before you plant the seeds.
Irontruth |
1 person marked this as a favorite. |
Last summer I started making my own bacon. I highly recommend it. It's is so simple, that once you do it, you'll wonder why so few people do it. I've grown to really like some intense aromatics in my cures, but as long as you don't use them and stick to old standards (brown sugar, maple syrup, bourbon, etc) you can do it in your fridge without a lot of fuss. You can then finish it in the oven, grill or smoker as you choose.
The first time I made my own bacon I made multiple mistakes and it was still the second best bacon I had ever had. It's extremely forgiving.
Vidmaster7 |
1 person marked this as a favorite. |
Last summer I started making my own bacon. I highly recommend it. It's is so simple, that once you do it, you'll wonder why so few people do it. I've grown to really like some intense aromatics in my cures, but as long as you don't use them and stick to old standards (brown sugar, maple syrup, bourbon, etc) you can do it in your fridge without a lot of fuss. You can then finish it in the oven, grill or smoker as you choose.
The first time I made my own bacon I made multiple mistakes and it was still the second best bacon I had ever had. It's extremely forgiving.
You intrigue me sir tell me more of this bacon of witch you speak.
Kileanna |
Here where I live (not in my town as it is a urban place, but not more than 10 minutes away) many people has pigs and it's very common that they make all kind of smoked/dried/salted products with the pig.
Bacon, salted pig, chorizo and similar products, even there are some products made with the bones. Also let the grease of the pork turn rancid and then use it for cooking is a thing.
It's almost a party here in late autumn when the pigs are killed and the different parts used for different products. I've known people that kills 8 pigs in a weekend. I don't know a lot of this tradition as I don't have a family in rural towns but most people here has and it's surprising to me that it's such a relevant event.
It is a common saying here that everything from the pig is used for something. And it is true. Even the skin can be deep fried and eaten as a snack.
I'm not too fond of many pork products but the variety is amazing.
And I usually have some homemade products of this kind. Mostly chorizo.
Kileanna |
Rancid pork grease i'm putting that just below pork brain on my list of pig products I will have nothing to do with.
It's used as a complement more than an ingredient itself. It was used traditionally as a replacement for butter or oil for cooking (oil is produced at the South and East, but the weather is not appropriate here for growing olives)-and it's less used nowadays.
Still used in some traditional stews.I hate it.
Kileanna |
The weirdest thing in my area pork wise that I don't understand is pickled pig feet. I'm not even sure how one eats a hoof.
Here they are called «manitas de cerdo» (little pork hands) and they are eaten too stewed.
Making stews with the bones is also great. It's not eaten but it adds some flavor. And the bone maw is eaten too.Also the guts amd the tail are stewed in different recipes. And the head (without the brain) is salt dried to eat.
Everything is used. Everything.
Kileanna |
1 person marked this as a favorite. |
What is that ham you talk about, sir?
The only ham that I know is cured ham.
Just kidding. I like cooked ham too. It's just not common here. We usually use the shoulder instead of the back leg for that kind of things as the leg is used for making cured ham.
I've eaten slow cooked ham too and I really liked it. Better than the shoulder.
Chicken peas with cured (and then cooked) ham is a delicious recipe too. Just some olive oil, white wine, garlic, ham and chicken peas, and you have a simple meal that tastes great.
Kileanna |
I tried them with cooked ham and it's fine but not the same. The slightly salted flavor the cured ham adds is what makes the difference. I usually add some slow cooked onion too, and you can add some tomato or tomato sauce too (as the tomato sauce I make already has onion in it, when I use tomato sauce I don't add any onion).
I have to try that recipe for pinto beans with ham because it sounds delicious.
Even if white beans are the most common here pinto beans are my favorite ones. They are more consistent.
Limeylongears |
It is a common saying here that everything from the pig is used for something. And it is true. Even the skin can be deep fried and eaten as a snack.
.
We have that in the UK, too - we call them pork scratchings, and it's a popular snack to have in the pub. Pig's trotters are also a thing, though you very seldom see them, as is a sort of sausage made from coagulated pig's blood, which we call black pudding.
Irontruth |
Irontruth wrote:You intrigue me sir tell me more of this bacon of witch you speak.Last summer I started making my own bacon. I highly recommend it. It's is so simple, that once you do it, you'll wonder why so few people do it. I've grown to really like some intense aromatics in my cures, but as long as you don't use them and stick to old standards (brown sugar, maple syrup, bourbon, etc) you can do it in your fridge without a lot of fuss. You can then finish it in the oven, grill or smoker as you choose.
The first time I made my own bacon I made multiple mistakes and it was still the second best bacon I had ever had. It's extremely forgiving.
What do you want to know? It is by far the easiest cured meat to make yourself. Pretty much idiot proof.
Scythia |
2 people marked this as a favorite. |
I made jerky at home for the first time last month. It was remarkably easy.
Thin sliced top round, soaked for seven hours in 1/2 Worcestershire 1/2 soy seasoned with black pepper and garlic.
Laid on baking racks in a 250° Fahrenheit oven for four and a half hours. Crack the door every could hours to let moisture out.
The Game Hamster |
2 people marked this as a favorite. |
Lathiira wrote:Not salty soil where I'm at. Matapeake silt loams. Old patch, not taken care of properly, the grass in the yard and some weeds have invaded. Hard to tell where the yard ends and the patch begins now. Losing out to competition, not soil depletion I think. Though I suppose we could always till that compost heap of mine in for good measure!Good. Mix the compost with as much topsoil as you can from the patch, then lay it back down before you plant the seeds.
Yeah, compost is great for that, and adding a bit of manure would never hurt either. The point of the salt is to keep out unwanted plants as most plants can't handle very much salt, but apparently, as long as you don't go overboard, asparagus will handle it just fine.
Reminds me of pumpkins, which, surprisingly, handle acidic soil just fine.
Found that out after we had 15 volunteer pumpkin plants growing in the pine-tree grove/ditch thing by our house after tossing rotten pumpkins there thinking that the needles would keep them from growing... yeah... no. Our best year with pumpkin growing was the one year we weren't trying to grow pumpkins at all.
Vidmaster7 |
Vidmaster7 wrote:What do you want to know? It is by far the easiest cured meat to make yourself. Pretty much idiot proof.Irontruth wrote:You intrigue me sir tell me more of this bacon of witch you speak.Last summer I started making my own bacon. I highly recommend it. It's is so simple, that once you do it, you'll wonder why so few people do it. I've grown to really like some intense aromatics in my cures, but as long as you don't use them and stick to old standards (brown sugar, maple syrup, bourbon, etc) you can do it in your fridge without a lot of fuss. You can then finish it in the oven, grill or smoker as you choose.
The first time I made my own bacon I made multiple mistakes and it was still the second best bacon I had ever had. It's extremely forgiving.
That is good to know I will have to try it.
Scythia |
4 people marked this as a favorite. |
On the topic of recipes (and Lovecraft, oddly):
A program trained to combine parts of recipes is fed Lovecraft.
The follow-up, where the program begins with Lovecraft and is given recipes to interpret.
My greatest hope in the culinary pursuits is that someone will one day describe my cooking with Lovecraftian prose.