Author Topic: What's Cooking  (Read 165669 times)

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Offline woodbutcherbower

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Re: What's Cooking
« Reply #1050 on: June 13, 2022, 01:34 PM »
So does anyone else on here grow their own vegetables, salad and fruit? I've done it for the last few years and it's hugely rewarding, plus - you'll never, ever believe just how good this simple stuff can taste when it was still in the ground 30 minutes before you eat it. Growing your own isn't a difficult thing to do unless you're in Death Valley, Alaska, the northern end of the midwest (Minnesota/North Dakota/Michigan), Siberia, the Sahara or the Moon, and you don't need much ground area to keep you well-fed, vitamin-and-mineral-pumped, pesticide-free and GM-free. On this topic - nature is a truly wonderful thing. Last year, my plot became totally overwhelmed with greenfly, who were busy chowing down on literally everything I was growing and destroying it. I reluctantly decided to capitulate to chemicals, and visited my local seed supplier to buy pesticide. But there's an old guy with encyclopaedic knowledge who works there - he disappeared into the back of the store after I'd told him of my problem. He re-emerged with a small bag containing hundreds of live ladybugs. "These will fix everything for you". He was right - two days later I had no greenfly, and very fat, very well-fed ladybugs with greenfly juice stains all over their lips.

Excusing the fact that my strawberry crop has been decimated by the local bird population and is currently pretty pathetic (The 4 in the picture were all they left me - I put some netting over them now) - here's my own tomatoes, spinach, watercress, rocket and boiled beetroot, plus home-grown potato, spring onion and chive salad all fetched from the garden a short while ago, accompanied by a nice fillet of beef from my own cow.

That last part about the cow may have been a lie ......  [big grin]

By the time you read this - it will be long gone, eased nicely down by a stellar Syrah from your fine countrymen in the Napa Valley. Another huge and welcome bonus is that wives and girlfriends often seem to get super-interested and heavily involved in this pastime, leaving us guys free to do way more important stuff. Such as woodworking, fixing up old cars, fishing, watching football on TV and drinking Syrah. And Rioja. And Merlot.

Try it. You put seeds in the ground, you add water, and food grows. What's not to like?
« Last Edit: June 13, 2022, 06:20 PM by woodbutcherbower »

Offline hdv

  • Posts: 441
Re: What's Cooking
« Reply #1051 on: June 13, 2022, 03:04 PM »
Yeah, I know that feeling all too well. I like growing my own too! Apart from lots of different fruits we have herbs (14+ species), vegetables and nuts.

After years of trying to keep the local insects off of our cabbage it seems we finally found the way to do it. This will be the first year we will enjoy our own (I hope, fingers crossed).

This year is extra good. Apart from what looks like to become a bumper crop (especially the apples and pears) our Walnut is getting old enough to bear fruit/nuts. We had a few nuts last year, but this year promises to deliver multiple kilo's. We planted the tree about 9 years ago and we think it was some 5 years old then. That could well be, because they say a walnut has to be roughly 15 years old before it is mature enough to give nuts.

Enjoy your produce!  [drooling]

Offline GoingMyWay

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Re: What's Cooking
« Reply #1052 on: June 13, 2022, 05:13 PM »
@woodbutcherbower those are some great looking produce.  You definitely have the green thumb!  We live in a townhouse so we have no land to have a big garden.  We do grow a few things in the cedar planters I built and in 2 self watering containers (Earthbox and City Pickers).  I feel like we had the most success growing chili peppers.  Thai bird chilis grow easily and quickly.  This year my wife is growing lemongrass, cilantro, mint, shiso, cucumbers, and bell peppers.  I don't expect we're going to get many, if any cucumbers or bell peppers.



We also have a little avocado tree, pink guava, ice cream bean tree, kefir lime, and some banana trees.  We just both those fruit trees so it's going to take a while before we see anything.  Though it looks like there might be 2 fruits growing on the guava tree.



I picked up these quasi tomahawks from Costco.  I say quasi because I think the bone is a little shorter than a proper tomahawk.  I reverse seared one and then finished it off on the Blackstone.  I also cooked 2 burger patties just for @SRSemenza ;).  The steak was absolutely delicious.  It was super tender!











My wife made fried cauliflower "rice" with squid.







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Offline woodbutcherbower

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Re: What's Cooking
« Reply #1053 on: June 13, 2022, 05:51 PM »
@hdv Well done you. At least if your walnuts don't grow after the 15 years has expired, you'll have a nice tree to cut down and make something beautiful from. I truly envy your ability and patience to grow nuts - sadly the UK climate doesn't encourage that - although it does encourage the other kind of nuts we see in pubs and at football games.

@GoingMyWay Always happy to see you garnishing with your customary @SRSemenza burger [smile] and your food looks absolutely delicious. I truly admire your culinary skill - I really do. Your plants look super-healthy, and although it's frustrating to have no land and nowhere to grow, I'm stoked to see someone taking time and making the most of what he has - and if it takes time to come to fruition, then so be it. You can't rush nature. You would be amazed at what folks have managed to grow in window boxes - YouTube is your friend. Eating just a single item that you grew yourself makes it so worthwhile.

Edit = And one more thing which I only just realised - you're the guy who started this entire 36-page (and counting) thread way back in June 2018 and which now has 155,000+ visits - with the words "Maybe this is way off base and most people are not at all interested. But I thought I'd give it a go". It just goes to show that if you put something good out there - the people will come. I'm pretty sure that your initial give-it-a-go post has made a lot of people happy. You sure did it for me.

Best wishes. 
« Last Edit: June 14, 2022, 03:14 AM by woodbutcherbower »

Offline GoingMyWay

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Re: What's Cooking
« Reply #1054 on: June 15, 2022, 09:39 AM »
Thanks @woodbutcherbower for the kind words!

I hope some of the dishes and pictures posted by members inspire others to whip up something good in their own kitchens.

On Monday I cooked 2 strip steaks on the Blackstone griddle with 2 eggs.  I really do love cooking on this thing!  I really like the dark almost reddish yolks we get from these Heritage Happy Eggs.  Unfortunately, I broke one of the egg yolks.  In a rare change of pace, we actually cooked the steaks from raw as opposed to first cooking sous vide or reverse seared.  I'm always afraid of over estimating how many minutes per side and overcooking the meat.  Luckily it came out nicely cooked.









Last night I made the other ribeye steak.  I cooked this one sous vide at 134F for 3 hours and the seared it off in a skilled on the stove.  I prefer the reverse seared version.





I made a simple homemade ice cream for dessert.  It's just 5 ingredients: heavy whipping cream, eggs, vanilla extract, sugar, and salt.  Since the recipe called for raw eggs, I pasteurized them at 135F for 1 hour and 15 minutes.  This is probably overkill, but I'd rather play it safe than sorry.










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Offline hdv

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Re: What's Cooking
« Reply #1055 on: June 15, 2022, 01:13 PM »
@woodbutcherbower : the climate where I am (Netherlands) isn't that much different from where you are, I suspect. There are many species of walnut and the old traditional tree you'll find in front of farmhouses around here does quite well in our climate (we call those okkernoot). So, you might try it...  [wink]

Offline Peter Halle

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Re: What's Cooking
« Reply #1056 on: June 16, 2022, 09:44 AM »
I need to ask a question of both the original poster and also of others.

I have been a proponent of sous vide cooking for a number of years.  I have also been an avid outdoor griller with up to 14 different grills.  Last year I moved into a different home and had to reduce my outdoor grills, but with the home and it's covered outdoor kitchen I did pick up another gas grill.

Yesterday my latest indulgence arrived which was an Anova Precision Oven.  Basically a steam convection oven that does allow for basically a sous vide experience without the water and bag.

So the question is:  Would you like to read about experiments with that or would that be polluting this thread?

Peter

Offline GoingMyWay

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Re: What's Cooking
« Reply #1057 on: June 16, 2022, 11:35 AM »
I don't mind at all.  I wonder how others feel?

That's really awesome that you got the Anova Precision Oven!  I kinda wanted one when I first saw it, but it's pretty expensive and it looks like it has a rather large footprint.  We don't have room in our kitchen for it.

Not sure if you already know about the Fire & Water Cooking YouTube channel, but Darrin Wilson likes to combine sous vide and BBQ together.
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Offline hdv

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Re: What's Cooking
« Reply #1058 on: June 16, 2022, 12:07 PM »
Please do! I am looking forward to what you are going to make with that oven.

Offline Cheese

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Re: What's Cooking...Grilling fresh corn & tenderloin
« Reply #1059 on: June 19, 2022, 10:30 PM »
What's not to like with that program, summer charcoal grilling with fresh corn and beef.

The corn was interesting looking and tasted really good but the traditional yellow/white sweet corn is a lot better, this stuff is more for making points at a cook-off.

The tenderloin was delicious...a little EVOO on both sides, some kosher salt and black pepper and pull the tenderloin at 135°...it's really that simple.






Offline woodbutcherbower

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Re: What's Cooking
« Reply #1060 on: June 20, 2022, 02:33 PM »
I never even heard of sous vide until I read this thread. It looks very interesting. Looking forward to reading replies to Peter ‘14 grills’ Halle’s post. All the BBQ grills sold in the UK are supplied with a roof so you can cook in the torrential rain.

The best I ever managed was one grill with 14 sausages on  [sad]
« Last Edit: June 20, 2022, 02:35 PM by woodbutcherbower »

Offline 4nthony

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Re: What's Cooking
« Reply #1061 on: June 20, 2022, 03:17 PM »
I never even heard of sous vide until I read this thread. It looks very interesting.

I love cooking sous vide and would highly recommend it. My first time trying it out was manually on the stove with a 12" stock pot over a simmering flame. It takes some finesse with the flame to get the water to stay at a consistent temp for the hour or so it takes to cook. I cooked a Tri-Tip to medium rare (~132°) then gave it a quick sear in a cast iron pan and it was amazing. Add whatever seasonings and herbs you want into the bag before submerging.

Also, as long as the temp stays consistent, you can leave items in the water bath beyond the cook time. It won't overcook unless the temp keeps rising. Definitely worth a try if you've never done it before.

Some additional info: https://www.chefsteps.com/sous-vide
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Offline woodbutcherbower

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Re: What's Cooking
« Reply #1062 on: June 21, 2022, 04:13 AM »
Thanks @4nthony. I just ordered some bags and a good-quality thermometer and I’ll use the stockpot beginner’s method to try it out. Looking forward to experimenting. Thanks also for the link and the tips.

Offline GoingMyWay

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Re: What's Cooking...Grilling fresh corn & tenderloin
« Reply #1063 on: June 21, 2022, 02:28 PM »
What's not to like with that program, summer charcoal grilling with fresh corn and beef.

The corn was interesting looking and tasted really good but the traditional yellow/white sweet corn is a lot better, this stuff is more for making points at a cook-off.

The tenderloin was delicious...a little EVOO on both sides, some kosher salt and black pepper and pull the tenderloin at 135°...it's really that simple.

(Attachment Link)

(Attachment Link)

(Attachment Link)

That's some interesting looking corn and a perfectly cooked steak!

I never even heard of sous vide until I read this thread. It looks very interesting.

I love cooking sous vide and would highly recommend it. My first time trying it out was manually on the stove with a 12" stock pot over a simmering flame. It takes some finesse with the flame to get the water to stay at a consistent temp for the hour or so it takes to cook. I cooked a Tri-Tip to medium rare (~132°) then gave it a quick sear in a cast iron pan and it was amazing. Add whatever seasonings and herbs you want into the bag before submerging.

Also, as long as the temp stays consistent, you can leave items in the water bath beyond the cook time. It won't overcook unless the temp keeps rising. Definitely worth a try if you've never done it before.

Some additional info: https://www.chefsteps.com/sous-vide

Cooking sous vide with an immersion circulator is super easy and convenient.  My friend initially made fun of me when I told him I was cooking sous vide.  Come to find out he got a Joule and cooks sous vide all the time!  He did the same exact thing with the beer can chicken roasting pan that I bought.  He made fun of it and then he went out and bought a pan for himself.

Thanks @4nthony. I just ordered some bags and a good-quality thermometer and I’ll use the stockpot beginner’s method to try it out. Looking forward to experimenting. Thanks also for the link and the tips.

I'm looking forward to seeing what you cook sous vide!

This past Saturday we had a little Korean BBQ at home cooked on the Blackstone.








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Offline Peter Halle

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Re: What's Cooking
« Reply #1064 on: June 21, 2022, 07:51 PM »
@GoingMyWay , I have to love the things that you cook.  That looks great and the beef has unbelievable marbling, which I know is part of the allure of Wagyu.

But I have to look at the humorous side of life and wonder if the manufacturer of the Blackstone griddle (which I also own and enjoy) ever thought that someone would be cooking such high end meat on it.  In my mind it is all too much thought of as a "tool" to quickly get primarily inexpensive things done.

Love your posts and again, I am not poking fun at you - kudos for using a perfect tool for the job at hand!

Peter

Offline GoingMyWay

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Re: What's Cooking
« Reply #1065 on: June 21, 2022, 09:10 PM »
Thanks Peter!

The meat was actually a little too fatty for me and very expensive.  You're right, the Blackstone is an amazingly affordable (really a bargain in my opinion) piece of equipment.  I got it for less than $200 from Walmart.  I absolutely love the thing!  It's great for cooking just about anything.  I've seen people using the griddle like a giant burner to cook in a cast iron pot and also deep fry using a disposable aluminum tray.

I am looking forward to seeing your Anova Precision Oven posts!
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Offline rvieceli

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Re: What's Cooking
« Reply #1066 on: June 21, 2022, 09:39 PM »
@GoingMyWay Do you have a lid for your Blackstone? It looks like the current 28 inch at Walmart does not come with a lid. After using yours do you think a 22 inch would be too small for 2 people?

Thanks

Ron

Offline GoingMyWay

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Re: What's Cooking
« Reply #1067 on: June 21, 2022, 10:42 PM »
@rvieceli I do have a lid for mine.  I think having the lid is very handy.  We've put the lid down and steamed snow crab legs on there.  It's not the most efficient way to steam the long crab legs, but it's more convenient for us versus getting out the big hotel pan with steamer insert.

I think our Blackstone is an older model (I bought it in store at Walmart in June 2021) with all metal kid handle like in the first picture on Amazon.  It looks like the newer model has an orange silicone grip on the lid handle: https://www.walmart.com/ip/Blackstone-Adventure-Ready-22-Griddle-with-Stand-and-Adapter-Hose/222411088?fulfillmentIntent=In-store&athbdg=L1300.

I was just mentioning to my wife on Saturday that maybe a larger (looks like 28" is the next bigger size) might nice, but we don't have the space on a our small deck for 2 Weber grills and a large Blackstone.  We're only cooking for my wife and myself (well I can't forget the dog too) and I think the 22" is perfectly fine.  Assuming I had the space, I think I'd still opt for a model with a lid.  Another plus with the 22" model that I linked is that griddle just drops into 4 holes on the stand.  This allows you to easily take just the standalone Blackstone griddle with you if you want to go camping or tailgating.
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Offline woodbutcherbower

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Re: What's Cooking
« Reply #1068 on: June 22, 2022, 09:53 AM »

The meat was actually a little too fatty for me and very expensive. 


Agreed. A year or so back, I took my girlfriend out for a crazy-expensive Sushi + Teppanyaki anniversary meal at what's reputed to be one of the UK's highest-rated Japanese restaurants. She's totally worth it. The evening 90% consisted of a guy hand-dancing, throwing stuff into the air/catching it and generally goofing around swishing tools around on a hotplate, making a lot of scraping noises. After half an hour of this performance, he finally presented us with a coupla tiny slivers of A5 Wagyu, a few square inches of lobster, and a tiny pile of vegetable offcuts.

£300. All style and almost no substance.

We both came out of there just as hungry as when we’d walked in - and headed straight to the nearest fish & chip shop for some food.
« Last Edit: June 25, 2022, 12:09 PM by woodbutcherbower »

Offline GoingMyWay

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Re: What's Cooking
« Reply #1069 on: June 22, 2022, 05:04 PM »
@rvieceli I just saw Walmart has a 28" Blackstone with an Electric Air Fryer that has a lid: https://www.walmart.com/ip/Blackstone-2-Burner-28-Griddle-with-Electric-Air-Fryer-and-Hood/219229834.
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Offline rvieceli

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Re: What's Cooking
« Reply #1070 on: June 22, 2022, 08:10 PM »
Thanks. I did see that one as well


Offline Cheese

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Re: What's Cooking
« Reply #1071 on: June 25, 2022, 12:27 PM »
So does anyone else on here grow their own vegetables, salad and fruit? I've done it for the last few years and it's hugely rewarding, plus - you'll never, ever believe just how good this simple stuff can taste when it was still in the ground 30 minutes before you eat it. Growing your own isn't a difficult thing to do unless you're in Death Valley, Alaska, the northern end of the midwest (Minnesota/North Dakota/Michigan), Siberia, the Sahara or the Moon, and you don't need much ground area to keep you well-fed, vitamin-and-mineral-pumped, pesticide-free and GM-free.

So here's some of the recent Minnesota harvest from a Black Mulberry tree that I planted in the back yard.





After attempting to harvest these things by hand I realized that there had to be a better way. While working in an adjoining garden I noticed that even in a very gentle breeze these things kept releasing themselves and falling on the ground. So I decided to let nature have its way.
I spread a clean sheet on the ground and weighted down the corners. I just let things happen and at the end of the day I took a look.



It may not look like much on the ground but once rounded up, you'd be surprised and there are still thousands of them yet to ripen on the tree. Harvesting can be messy even if you use the sheet method because of falling from the tree and the heat wave we're having (95º-100º) softens up the berries considerably, there's berry juice on everything. However it's certainly worth the effort.

For dessert tonight I'll pick up some vanilla bean ice cream/gelato and tomorrow I'll make some smoothies. Should be interesting.


Offline woodbutcherbower

  • Posts: 381
Re: What's Cooking
« Reply #1072 on: June 26, 2022, 02:27 PM »
@Cheese Fantastic !!! My apologies for the disservice I’ve obviously mistakenly done to the Minnesota climate - my only experience was a trip to Minneapolis many years ago. But it was December, all 10,000 lakes were frozen over, and there was a huge ice palace in the middle of the city carved from 4-foot ice blocks. Maybe I should visit again in the summer. Enjoy the smoothies   [smile]

Offline Mortiser

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Re: What's Cooking
« Reply #1073 on: June 26, 2022, 04:36 PM »
You mean 11,842 lakes.   [wink]

Offline Cheese

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Re: What's Cooking
« Reply #1074 on: June 26, 2022, 06:50 PM »
My apologies for the disservice I’ve obviously mistakenly done to the Minnesota climate - my only experience was a trip to Minneapolis many years ago. But it was December, all 10,000 lakes were frozen over, and there was a huge ice palace in the middle of the city carved from 4-foot ice blocks. Maybe I should visit again in the summer. Enjoy the smoothies   [smile]

No apologies necessary @woodbutcherbower ...I only put up with the miserable winters because the spring, summer & fall seasons are so nice.  [smile]  [big grin]

The ice palace and ice sculptures are part of the yearly Winter Carnival and Holidazzle events.

Offline woodbutcherbower

  • Posts: 381
Re: What's Cooking
« Reply #1075 on: June 26, 2022, 06:53 PM »
You mean 11,842 lakes.   [wink]

A bit of online research - and you’re obviously correct. My apologies yet again. When I was there (2007 as I recall) the car license plates only claimed 10k. The state needs to upgrade this to reality. Immediately.

Offline Mike Goetzke

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Re: What's Cooking...Grilling fresh corn & tenderloin
« Reply #1076 on: June 26, 2022, 07:55 PM »
What's not to like with that program, summer charcoal grilling with fresh corn and beef.

The corn was interesting looking and tasted really good but the traditional yellow/white sweet corn is a lot better, this stuff is more for making points at a cook-off.

The tenderloin was delicious...a little EVOO on both sides, some kosher salt and black pepper and pull the tenderloin at 135°...it's really that simple.

(Attachment Link)

(Attachment Link)

(Attachment Link)

That's some interesting looking corn and a perfectly cooked steak!

I never even heard of sous vide until I read this thread. It looks very interesting.

I love cooking sous vide and would highly recommend it. My first time trying it out was manually on the stove with a 12" stock pot over a simmering flame. It takes some finesse with the flame to get the water to stay at a consistent temp for the hour or so it takes to cook. I cooked a Tri-Tip to medium rare (~132°) then gave it a quick sear in a cast iron pan and it was amazing. Add whatever seasonings and herbs you want into the bag before submerging.

Also, as long as the temp stays consistent, you can leave items in the water bath beyond the cook time. It won't overcook unless the temp keeps rising. Definitely worth a try if you've never done it before.

Some additional info: https://www.chefsteps.com/sous-vide

Cooking sous vide with an immersion circulator is super easy and convenient.  My friend initially made fun of me when I told him I was cooking sous vide.  Come to find out he got a Joule and cooks sous vide all the time!  He did the same exact thing with the beer can chicken roasting pan that I bought.  He made fun of it and then he went out and bought a pan for himself.

Thanks @4nthony. I just ordered some bags and a good-quality thermometer and I’ll use the stockpot beginner’s method to try it out. Looking forward to experimenting. Thanks also for the link and the tips.

I'm looking forward to seeing what you cook sous vide!

This past Saturday we had a little Korean BBQ at home cooked on the Blackstone.



I bought that portable Blackstone at Walmart end of last year. It had a cover and a lid but the lid doesn’t seem useful to me yet.

I’m impressed I can make 6 double smash burgers on it. No one wants grilled burgers anymore

Offline squall_line

  • Posts: 1456
Re: What's Cooking
« Reply #1077 on: June 27, 2022, 05:24 PM »
You mean 11,842 lakes.   [wink]

A bit of online research - and you’re obviously correct. My apologies yet again. When I was there (2007 as I recall) the car license plates only claimed 10k. The state needs to upgrade this to reality. Immediately.

The plates still only claim 10k, I think @Mortiser was referring to @Cheese 's location tag :)

Offline GoingMyWay

  • Posts: 1892
Re: What's Cooking
« Reply #1078 on: June 28, 2022, 10:26 AM »
Those are some nice looking mulberries @Cheese.  My wife plucked some mulberries from some trees in the neighborhood.  She said they weren't very sweet.  She harvested a bunch more with the intention of drying them out to make tea, but unfortunately they didn't get dry enough and ended up growing some mold so the whole batch had to be tossed.

Last night I made a really odd sounding dessert.  I made hard boiled egg pudding aka chocolate pudding.  It uses hard boiled eggs, cocoa powder, coconut milk, some sweetener, and a little vanilla extract and a pinch of salt.  I really had my doubts about it so we cut the recipe in half in case it ended up being terrible, but it's pretty good.  It wasn't really that sweet.  It doesn't taste or smell like hard boiled eggs at all.  If I hadn't made it myself, I'd have had no idea it wasn't anything other than a regular pudding.





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Offline Cheese

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Re: What's Cooking
« Reply #1079 on: June 28, 2022, 11:03 AM »
Those are some nice looking mulberries @Cheese.  My wife plucked some mulberries from some trees in the neighborhood.  She said they weren't very sweet.  She harvested a bunch more with the intention of drying them out to make tea, but unfortunately they didn't get dry enough and ended up growing some mold so the whole batch had to be tossed.

I've always heard that it's the mulberry leaves that you make tea out of, not the berries themselves which makes sense because the leaves could be dried. The leaves are supposed to be caffeine free and the tea is an antioxidant, here's some info from Health Line.

https://www.healthline.com/nutrition/mulberry-leaf