For the love of Produce...
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Lol at crab apple!
I found Cosmic Crisp at Winco for $2.99. My Winco didn't have them but I was in the neighboring town's and spotted them. I love Honeycrisp and thought Cosmic had less flavor. I just got one so maybe it was the bad apple of the bunch.0 -
If I'd found them I was going to buy honeycrisp too to do a comparison. Still a plan, as I imagine I'll see them eventually.0
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If you like Honeycrisp, you actually will probably love Cosmic Crisp. I like those two, but sometimes go for Fuji. I had some Arkansas Black a couple weeks ago. I used to like those. There was one available at our coop called an Airlie Red. The flesh was DARK PINK; almost red. Very interesting, and a nice flavor and good crunch. My favorite NAME for an apple is "Winter Banana."1
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just_Tomek wrote: »Speaking of apples, what your favs?
For me has to be Golden Russett and Honeycrisp second.
Pink pearl apples and winesap apples!0 -
I tried a Lady Alice for the first time today, and it was good. (I don't have a favorite apple, I like that they are different, and different apples are good for different uses.)1
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Oh man this was a good day to come play!
Apples are my fave.
This season, from what’s available locally:
-pink lady, if firm
-Fuji, but only the cuyama orchards ones (or similar title)
-koru & kiku
-envy, if skin feels not leathery
-honey crisp for certain things, like shaved into salads
-Gravenstein
Man. I adore apples.
ETA: I only do fresh applications. I just never got fully into cooked apples, except for tart green in some soups.2 -
Just made some Sweet potato Frosting! Yummy, yummy stuff❤❤
This is not my picture but looked just like it. I've seen other recipes that also include either avocado or coconut oil or nut butters too...but I wanted to keep the calories lowered this time around
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You need to say where you're finding your apples, they're my favorite fruit! I've been partial to Pink Lady and Honeycrisp for year round. I usually get my usual plus one or two different ones to try once fall hits. My favorite seasonal is probably Opal which is good as it's cheaper than a lot of seasonal ones. I'm going to check in on this before going to Sprouts tomorrow!
If you like sweet soups the butternut squash soup I just made has two apples in it, I can type if interested. My SIL doesn't like how gingery it is but I love it and added extra pumpkin spice to mine.1 -
This video of sandwiches showed up in my YouTube recommendations (it gets me) last night and I particularly want to try this Broccoli Reuben! Tried to link starting at 14:41...
https://youtu.be/lF2sKFnuALw?t=881
Also, Pink Lady 4ever. I might make pie but what's the best pie apple?0 -
just_Tomek wrote: »MelanieCN77 wrote: »This video of sandwiches showed up in my YouTube recommendations (it gets me) last night and I particularly want to try this Broccoli Reuben! Tried to link starting at 14:41...
Also, Pink Lady 4ever. I might make pie but what's the best pie apple?
Watched it and going to be honest. I see NOTHING appealing about the broccoli samwich. Nothing.
Haha, each to their own. I am stocked on other options right now so it'll have to wait but I am gonna report back and have high hopes.2 -
Watched the video and the last one was the only one I would really make for myself, but they had some interesting ideas.
The Indian chicken sandwich looked good, but too much cooking for me.
I’m interested to know how the broccoli Reuben turns out.0 -
So I was experimenting yesterday and made a sort of Thai-ish curry with cauliflower, green beans, and tempeh, with lite coconut milk and a pre-mixed spicy Thai curry spice I picked up at my local spice store (also onions and garlic). I decided to try it with millet, and wasn't really sold last night. Today I'm having it for lunch with some additional broccoli I added to it, and it's delicious. I think partly the broccoli goes well, but mostly the millet had time to really soak into the sauce.2
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It seemed to cook really well (and didn't taste bad, just weird with the rest of the meal, initially). I toasted it in the pan before adding water, which is what the internet told me to do. I don't know what it's supposed to taste like, it seemed like it would work well as a breakfast instead of or in addition to oats.
But tell me, what's the trick?0 -
corinasue1143 wrote: »Watched the video and the last one was the only one I would really make for myself, but they had some interesting ideas.
The Indian chicken sandwich looked good, but too much cooking for me.
I’m interested to know how the broccoli Reuben turns out.
The woman with the "veggie" sandwich totally phoned it in haha0 -
It seemed to cook really well (and didn't taste bad, just weird with the rest of the meal, initially). I toasted it in the pan before adding water, which is what the internet told me to do. I don't know what it's supposed to taste like, it seemed like it would work well as a breakfast instead of or in addition to oats.
But tell me, what's the trick?
Toasting is the trick, from what I’ve read. I tried millet but just can’t mentally get past the fact that I’m eating actual birdseed. It tastes okay enough, makes my house smell like popcorn, it’s just... literally what I put out on the ground for my sparrows and phoebes and juncos every morning. Only if you buy it in a people bag it costs way more.
This thread is reminding me, I haven’t had barley in a while. I like a big old stew with barley, Granny Smith apples, onion, cabbage, and turnips.2 -
just_Tomek wrote: »It seemed to cook really well (and didn't taste bad, just weird with the rest of the meal, initially). I toasted it in the pan before adding water, which is what the internet told me to do. I don't know what it's supposed to taste like, it seemed like it would work well as a breakfast instead of or in addition to oats.
But tell me, what's the trick?
You have to rinse it, a lot. That will remove its almost bitter taste. This is how I do it.
Place in a pot and cover with hot water from the tap. Drain and repeat until the water you see is clear.
Place into a dry pot and basically roast a bit. You will it becoming fragrant now and change colour.
At this point cover with liquid of choice and cook as you normally would.
I didn't think it was bitter, I just thought the texture was weird with the curry, initially. But I will do that next time and see if it makes a difference.0 -
just_Tomek wrote: »It seemed to cook really well (and didn't taste bad, just weird with the rest of the meal, initially). I toasted it in the pan before adding water, which is what the internet told me to do. I don't know what it's supposed to taste like, it seemed like it would work well as a breakfast instead of or in addition to oats.
But tell me, what's the trick?
You have to rinse it, a lot. That will remove its almost bitter taste. This is how I do it.
Place in a pot and cover with hot water from the tap. Drain and repeat until the water you see is clear.
Place into a dry pot and basically roast a bit. You will it becoming fragrant now and change colour.
At this point cover with liquid of choice and cook as you normally would.
I didn't think it was bitter, I just thought the texture was weird with the curry, initially. But I will do that next time and see if it makes a difference.
Most millet available in grocery stores in the US comes pre-rinsed. If it is, it should say so on the box or bag.0 -
rheddmobile wrote: »just_Tomek wrote: »It seemed to cook really well (and didn't taste bad, just weird with the rest of the meal, initially). I toasted it in the pan before adding water, which is what the internet told me to do. I don't know what it's supposed to taste like, it seemed like it would work well as a breakfast instead of or in addition to oats.
But tell me, what's the trick?
You have to rinse it, a lot. That will remove its almost bitter taste. This is how I do it.
Place in a pot and cover with hot water from the tap. Drain and repeat until the water you see is clear.
Place into a dry pot and basically roast a bit. You will it becoming fragrant now and change colour.
At this point cover with liquid of choice and cook as you normally would.
I didn't think it was bitter, I just thought the texture was weird with the curry, initially. But I will do that next time and see if it makes a difference.
Most millet available in grocery stores in the US comes pre-rinsed. If it is, it should say so on the box or bag.
Didn't say, but it wouldn't surprise me if it was. It was this: https://arrowheadmills.com/cpt_products/organic-hulled-millet/0 -
just_Tomek wrote: »I am now absolutely obsessed with persimmons. They are around for a short period of time so I am going through case weekly plus I have already dehydrated few pounds of it. Amazing stuff. Hachiya is my absolute fav.
Love persimmons! I don't know if it's an Armenian thing but my grandmother used cooking persimmons all the time and froze bread and cookies, there was always something with persimmons in it around.1 -
I bought a new mystery (something new to me) that I've never tried, anyone make yucca that's decent calories? I know you can mash it and use like potatoes. We had yucca plants growing up but I never knew you could eat them until recently. What about agave, I have 2 in my herb/succulent garden.0
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I bought a new mystery (something new to me) that I've never tried, anyone make yucca that's decent calories? I know you can mash it and use like potatoes. We had yucca plants growing up but I never knew you could eat them until recently. What about agave, I have 2 in my herb/succulent garden.
Yuca (same thing?) is served with just about everything at this Colombia restaurant I sometimes go to. I don't know anything about the nutrients, though. Here are some cooking ideas:
https://www.finedininglovers.com/article/how-cook-yuca-beginners-guide0 -
I bought a new mystery (something new to me) that I've never tried, anyone make yucca that's decent calories? I know you can mash it and use like potatoes. We had yucca plants growing up but I never knew you could eat them until recently. What about agave, I have 2 in my herb/succulent garden.
Yuca (same thing?) is served with just about everything at this Colombia restaurant I sometimes go to. I don't know anything about the nutrients, though. Here are some cooking ideas:
https://www.finedininglovers.com/article/how-cook-yuca-beginners-guide
Thanks! I've been reading about it, it's also known as cassava root which I'd heard of. I came across a Caribbean recipe for it with garlic sauce, that's what I plan to do with it. Some people mentioned strings but your article addressed how to get rid of them, I appreciate it!1 -
I like a Pink Lady for eating. I use julienned Granny Smith mixed with grated carrot are a replacement for green papaya in Som Tam.0
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Finally time for a bit of real cooking.
Lions mane mushroom, cauliflower (par cooked first), seasonings, rice flakes (rice based Panko sub), egg.
Roasted with spray coconut oil until deeply darkly sexy.
I’m so sad for all of the other cauliflower, ever.
It should all be this awesome.5 -
purplefizzy wrote: »
Finally time for a bit of real cooking.
Lions mane mushroom, cauliflower (par cooked first), seasonings, rice flakes (rice based Panko sub), egg.
Roasted with spray coconut oil until deeply darkly sexy.
I’m so sad for all of the other cauliflower, ever.
It should all be this awesome.
yummy...I could eat 2 of these😋1 -
purplefizzy wrote: »
Finally time for a bit of real cooking.
Lions mane mushroom, cauliflower (par cooked first), seasonings, rice flakes (rice based Panko sub), egg.
Roasted with spray coconut oil until deeply darkly sexy.
I’m so sad for all of the other cauliflower, ever.
It should all be this awesome.
If only you had some Sparassis to add to the Hericium -- just a thought. I love Sparassis.0 -
just_Tomek wrote: »purplefizzy wrote: »
Finally time for a bit of real cooking.
Lions mane mushroom, cauliflower (par cooked first), seasonings, rice flakes (rice based Panko sub), egg.
Roasted with spray coconut oil until deeply darkly sexy.
I’m so sad for all of the other cauliflower, ever.
It should all be this awesome.
If only you had some Sparassis to add to the Hericium -- just a thought. I love Sparassis.
I have no idea what you just said and I am not going to google those terms.
I don’t either cuz holes in brain.
My neighbor is the genius foraging queen.
She knows her trees therefore I trust her to know her shrooms
She nicely labels them in brown paper bags, writes the Latin. Every time I think ‘brain, hold on to that!’ & then every time my brain says ‘disk defrag required, please see settings’ and I promptly get distracted.
It’s Lions 🦁 Mane in my book cuz I can remember that.
I’m hopeful she can find cordyceps because I know far more about the efficacy then I do the ID
Here was the part I should have emphasized:
I’ve been trying to figure out ‘buffalo cauliflower bites’ (texture wise, not taste wise) without frying or making a greasy mess of stovetop. Also without greasy mess in general because vanity. And and and.
The ‘rice crumb’ (New Trader Joe’s find) was PERFECT and would be great in crab cakes, shroom cakes, any application where one might have used panko but where one might be avoiding gluten for self or others or curiosity or or.
I love the fun long Latin names. They just might as well be ‘Greek to me.’ (Cue bad canned laughter.)1 -
purplefizzy wrote: »
Finally time for a bit of real cooking.
Lions mane mushroom, cauliflower (par cooked first), seasonings, rice flakes (rice based Panko sub), egg.
Roasted with spray coconut oil until deeply darkly sexy.
I’m so sad for all of the other cauliflower, ever.
It should all be this awesome.
yummy...I could eat 2 of these😋
That’s the part that made it to the bowl.
(Not the part I ate standing over the stove... or the 2nd bowl of roasted kabocha cubes I had for ‘dessert’ before the montezuma 100% cacao square... s....3 -
just_Tomek wrote: »It seemed to cook really well (and didn't taste bad, just weird with the rest of the meal, initially). I toasted it in the pan before adding water, which is what the internet told me to do. I don't know what it's supposed to taste like, it seemed like it would work well as a breakfast instead of or in addition to oats.
But tell me, what's the trick?
You have to rinse it, a lot. That will remove its almost bitter taste. This is how I do it.
Place in a pot and cover with hot water from the tap. Drain and repeat until the water you see is clear.
Place into a dry pot and basically roast a bit. You will it becoming fragrant now and change colour.
At this point cover with liquid of choice and cook as you normally would.
I’m no grain expert (at all! My family does a lot more grainy stuff that I do and they all swear by rice cookers for just about all grains, after prepping.)
I do a hardcore rinse job (like quinoa) because the saponins (or whatever they are called) in some of the seed-type grains taste funny to me. Then I dry toast ala Tom style (always ravr to me!) till very golden/fragrant, then usually I use bone broth or other ‘flavory’ broth to cook in (also like to add white miso and a drizzle of sesame, sometimes I stir it in in the end.) I’m not a sweet grain/grain category person tho or really a frequent eater of it, so take my method with a grain (!!) of (sea)salt.
I primarily use quinoa, millet, bulgur, etc ‘at temp’ too so I tend to keep some chew in it because I will add marinade-type elements or chopped roasted & fresh veg & toasted nuts/seeds, vinegar, shallot, etc after it is cooled.
So my method may suck for ‘eating eating.’I bought a new mystery (something new to me) that I've never tried, anyone make yucca that's decent calories? I know you can mash it and use like potatoes. We had yucca plants growing up but I never knew you could eat them until recently. What about agave, I have 2 in my herb/succulent garden.
Yuca (same thing?) is served with just about everything at this Colombia restaurant I sometimes go to. I don't know anything about the nutrients, though. Here are some cooking ideas:
https://www.finedininglovers.com/article/how-cook-yuca-beginners-guide
Thanks! I've been reading about it, it's also known as cassava root which I'd heard of. I came across a Caribbean recipe for it with garlic sauce, that's what I plan to do with it. Some people mentioned strings but your article addressed how to get rid of them, I appreciate it!
I did cassava chips last year in my hardcore faux-dehydration phase, I didn’t mandolin them thin enough. They had a tooth-breaking amount of crunch. But I’d do again to reiterate/refine. I used parchment paper, my usual seasonings, mist of coconut oil (optional) oven as low and slow as possible. Forever or until crisp.
There are better methods but mind doubles as a house heater upper.1 -
just_Tomek wrote: »Safari_Gal_ wrote: »BarbaraHelen2013 wrote: »I’ve just prepped Harissa Roasted Carrots for tonight, as it happens! One of my favourites which I have with either Pearled Spelt or Brown Rice and a mixed salad.
Carrots cut into fairly fine batons, thinly sliced garlic, fresh thyme leaves tossed in a dollop of Rose Harissa, drizzle of honey and a sprinkling of cumin seeds. Roughly chopped parsley or coriander to garnish once they’re roasted. Usually make a Skyr, honey and harissa dressing too, for a creamy dip. 😋
@BarbaraHelen2013 yum! You had me at fresh thyme. ☺️
Besides eating carrots as per the above (similiar), I just rub a bunch with olive oil, toss them onto a preheated baking sheet and roast. Once done I drizzle them in tahini dressing (tahini, garlic, lemon, yogurt, water) and serve as a side to fish. I love raw carrots and just dip in red pepper hummus. Sooooooooo many uses for veggies... even baking a carrot cake
I could honestly become vegetarian today if I had to and not miss the meat at all. But since I dont have to, I will just keep on eating plant and seafood based meals with red/white meat here and there.
Dang I’m late to the carrot party but YES @BarbaraHelen2013 and TomWhoIsNotCrazyRavrButBrainWantsToCallHimThat.
Thank you for reminding me that I like carrots!
I’ll eat the Nantes carrots out of hand.
But really prefer deeply roasted ones (shocker, right? Bring out the sugars and my phatgirl comes to the table.)
I love a simple soy/brags& sesame oil & sea salt/pepper, deeply roasted, finished with toasted sesame seeds, splash o rice vinegar, and thinly sliced scallions.
Nobody I cook for likes carrots so I rarely make them.
Also I like them with roasted pressed tofu in same marinade, deep dark roasted with a slutty amount of coconut oil sprayed on, over black rice (cooked properly, dry-fry with fat then medium heat.)
So it is not a ‘meal that fits my macros’ (I don’t really bother, but I sorta do. I like bones and muscles therefore I try to eat the things that optimize growing them.)
But it’s a delicious ‘sometimes treat.’1
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