soon Posted April 1, 2017 Share Posted April 1, 2017 2 minutes ago, Whiskey Rose said: Ok, I'm not the only one to make that mistake then haha. Snow here too yesterday ..it will be a little while yet lol. I see people ditch hopping all the time for wild asparagus.. you are definitely not the only one! Yeah, I only got s handful of the thinest asparagus off it last season. Really focused on it in hopes of greater returns, as I really like the stuff. If not, I think I will ditch it or at least not add any more to the garden. 1 Quote Link to comment Share on other sites More sharing options...
Whiskey Rose Posted April 1, 2017 Share Posted April 1, 2017 2 minutes ago, AxlsFavoriteRose said: never had wild asparagus or white asparagus. i have had fiddlehead ferns but they were not what i expected at all but in asparagus sesaon i go wild. i make a very simple asparagus soup that's pretty yummy I do not like fiddleheads either. Asparagus grilled on the bbq is one of my favourites. Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 (edited) 1 hour ago, soon said: well, thats very kind of you to say! Thanks. I love em all those too. I really like tarragon myself. My dried tarragon from last year is being rationed very slowly until more is available! I hope to grow rosemary this season, but I need to master your chops to cut it - I struggle with that. sadly none of the many types Ive basil I've tried out in my garden has worked. Sage pesto is great, but less versatile I find. I like to cook a sprig or rosemary in the pan with steak as seen on many cooking shows. Got me thinking of doing the same with a whit pine sprig this year. what a good idea! and there are several pinon trees here. i tried harvesting the fresh nuts last year but the stickiness was too much for me! bad enough my dog comes in covered when the sap is running Edited April 1, 2017 by AxlsFavoriteRose Quote Link to comment Share on other sites More sharing options...
soon Posted April 1, 2017 Share Posted April 1, 2017 4 minutes ago, AxlsFavoriteRose said: oh i love fresh asparagus! there is actually a brick built in planter that the previous owner made especially for it but i would end up killing it! are you a chef? or you'd end up killing it in the good sense! No, not a chef. Are you? (note to all: Im out of likes!) Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 1 minute ago, Whiskey Rose said: I do not like fiddleheads either. Asparagus grilled on the bbq is one of my favourites. mmm anything on the grill is better! have done turkey before and that is amazing. also tri tip steaks that taste almost as good as prime rib but less fatty and somewhat less expensive. Quote Link to comment Share on other sites More sharing options...
soon Posted April 1, 2017 Share Posted April 1, 2017 2 minutes ago, AxlsFavoriteRose said: what a good idea! and there are several pinon trees here. i tried harvesting the fresh nuts last years but the stickiness was too much for me! bad enough my dog comes in covered when the sap is running thats nice to have that variety - except for your poor pup. I only know how to ID white pine and the the f spruce that spruce tips are from. Every year I plan to make spruce tip jelly and beer, but those trees are high and the wound of opportunity is short! 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 1 minute ago, soon said: or you'd end up killing it in the good sense! No, not a chef. Are you? (note to all: Im out of likes!) no but i read cookbooks like novels and love cooking shows i worked in wholesale produce and got a lot of great tips and recipes from the chefs i dealt with. i was only turned down once for a recipe but i winged it and it tasted just as good Quote Link to comment Share on other sites More sharing options...
soon Posted April 1, 2017 Share Posted April 1, 2017 2 minutes ago, AxlsFavoriteRose said: no but i read cookbooks like novels and love cooking shows i worked in wholesale produce and got a lot of great tips and recipes from the chefs i dealt with. i was only turned down once for a recipe but i winged it and it tasted just as good why an amazing opportunity to work with chefs especially about ingredients - their persepceties would be invaluable. Way to nail the one they tried and with hold! Im a cooking show junkie. dont think competing or being a chef is my speed. I like to go slow and take it easy when I cook. Just putting together a mise en place is so relaxing and fun to me 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 1 minute ago, soon said: thats nice to have that variety - except for your poor pup. I only know how to ID white pine and the the f spruce that spruce tips are from. Every year I plan to make spruce tip jelly and beer, but those trees are high and the wound of opportunity is short! there's a recipe for a drink i'd love to try, it's from some Seattle restaurant that Giada DeLaurentis visited: ngredients 1 1/2 ounces citron vodka 1 (#40) ice cream scoop Douglas Fir Sorbet, recipe follows For the Douglas Fir Sorbet: 1 cup water 1 cup sugar 1 cup water 1 tablespoon gin ADD CHECKED ITEMS TO GROCERY LIST Directions 1 small cedar frond, garnish Chill a cocktail glass. Place vodka in a cocktail shaker with ice and shake vigorously. Place a perfectly round scoop of Douglas Fir Sorbet in the bottom of the glass. Stick cedar frond into scoop of sorbet. Pour chilled vodka over the top. Sorbet should float. For the Douglas Fir Sorbet: 8 inches Douglas fir (cut into 1-inch lengths); Boil first cup of water with sugar and Douglas fir for 10 minutes. Strain and cool. Add second cup of water and gin. Churn as directed on your ice cream machine. Garnish with a sprig of Douglas fir. Recipe courtesy of Chef Kerry Sear Categories: Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 Just now, soon said: why an amazing opportunity to work with chefs especially about ingredients - their persepceties would be invaluable. Way to nail the one they tried and with hold! Im a cooking show junkie. dont think competing or being a chef is my speed. I like to go slow and take it easy when I cook. Just putting together a mise en place is so relaxing and fun to me yes i like to have time and not be rushed. plus i HAVE to clean up stuff as i cook, OCD or something! i miss talking to the chefs, it was really cool. and when i went to their restaurants they usually gave me free stuff Quote Link to comment Share on other sites More sharing options...
soon Posted April 1, 2017 Share Posted April 1, 2017 1 minute ago, AxlsFavoriteRose said: there's a recipe for a drink i'd love to try, it's from some Seattle restaurant that Giada DeLaurentis visited: ngredients 1 1/2 ounces citron vodka 1 (#40) ice cream scoop Douglas Fir Sorbet, recipe follows For the Douglas Fir Sorbet: 1 cup water 1 cup sugar 1 cup water 1 tablespoon gin ADD CHECKED ITEMS TO GROCERY LIST Directions 1 small cedar frond, garnish Chill a cocktail glass. Place vodka in a cocktail shaker with ice and shake vigorously. Place a perfectly round scoop of Douglas Fir Sorbet in the bottom of the glass. Stick cedar frond into scoop of sorbet. Pour chilled vodka over the top. Sorbet should float. For the Douglas Fir Sorbet: 8 inches Douglas fir (cut into 1-inch lengths); Boil first cup of water with sugar and Douglas fir for 10 minutes. Strain and cool. Add second cup of water and gin. Churn as directed on your ice cream machine. Garnish with a sprig of Douglas fir. Recipe courtesy of Chef Kerry Sear Categories: thanks! sounds delicious! I bet I could ID a douglas fir too! 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 Just now, soon said: thanks! sounds delicious! I bet I could ID a douglas fir too! no problem! i think sharing recipes and ideas is the best Quote Link to comment Share on other sites More sharing options...
wasted Posted April 1, 2017 Share Posted April 1, 2017 6 hours ago, AxlsFavoriteRose said: every place save for a few are pretty reasonable because they have to compete with the casino restaurants Not under the iron fist I'm afraid. No casinos. If you want a mongolian hot pot that's everywhere and cheap. But weird post colonial british favorites are like exploitation movies. 1 Quote Link to comment Share on other sites More sharing options...
wasted Posted April 1, 2017 Share Posted April 1, 2017 8 hours ago, AxlsFavoriteRose said: fresh mint is awesome. all fresh herbs are. i learned this from a chef when i worked in wholesale produce and it's true. there is a product i use sometimes if i can't get fresh, i use a product called garden gourmet which is much better than dried but i still like chopped ( or julienned ) fresh herbs best. I think I have rosmary too. General they die out there on the balcony so I have mixed herbs on stand by. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 10 hours ago, wasted said: I think I have rosmary too. General they die out there on the balcony so I have mixed herbs on stand by. when you get your herbs and can't use them right way you can put them in a glass of water or wrap in damp paper towels. except basil. don't wrap them like that, they will go bad fast. i have actually frozen basil when in summer they sell you those giant bunches. they turn a dark color and you can't use them in some things but they are fine to make sauces and such with. Quote Link to comment Share on other sites More sharing options...
dontdamnmeuyi2015 Posted April 1, 2017 Share Posted April 1, 2017 My mom cooks everynight. I usually eat there with my daughter too. She makes her own tomato sauce and stews and soups. She's a great cook. I don't do much cooking at all. ha ha Quote Link to comment Share on other sites More sharing options...
wasted Posted April 1, 2017 Share Posted April 1, 2017 4 hours ago, AxlsFavoriteRose said: when you get your herbs and can't use them right way you can put them in a glass of water or wrap in damp paper towels. except basil. don't wrap them like that, they will go bad fast. i have actually frozen basil when in summer they sell you those giant bunches. they turn a dark color and you can't use them in some things but they are fine to make sauces and such with. So as soon as it grows rip it off. I'll have a mint stash. I don't cook lamb every week. Mint tea Is good though. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 Just now, wasted said: So as soon as it grows rip it off. I'll have a mint stash. I don't cook lamb every week. Mint tea Is good though. mint jelly? and you can make a great natural shampoo with fresh mint. c'mon you're Charlie Sheen... be creative! Quote Link to comment Share on other sites More sharing options...
wasted Posted April 1, 2017 Share Posted April 1, 2017 1 minute ago, AxlsFavoriteRose said: mint jelly? and you can make a great natural shampoo with fresh mint. c'mon you're Charlie Sheen... be creative! Rum? 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 Just now, wasted said: Rum? mint rum? probably. they have every other kind of weird alcohol out there now. strawberry mojitas made with malt liquor, cotton frickin' candy vodka, blueberry beer Quote Link to comment Share on other sites More sharing options...
Rovim Posted April 1, 2017 Share Posted April 1, 2017 1 hour ago, wasted said: Rum? Quote Link to comment Share on other sites More sharing options...
wasted Posted April 1, 2017 Share Posted April 1, 2017 3 minutes ago, AxlsFavoriteRose said: mint rum? probably. they have every other kind of weird alcohol out there now. strawberry mojitas made with malt liquor, cotton frickin' candy vodka, blueberry beer The spirit of pirate Charlie says rum and mint go well together in a classic mojitos. Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 Just now, wasted said: The spirit of pirate Charlie says rum and mint go well together in a classic mojitos. never had a mojito in my life. the only thing i like rum in is like those hot drinks, i think they are called tom and jerrys? and dark rum mixed with Hawaiian punch Quote Link to comment Share on other sites More sharing options...
wasted Posted April 1, 2017 Share Posted April 1, 2017 2 minutes ago, AxlsFavoriteRose said: never had a mojito in my life. the only thing i like rum in is like those hot drinks, i think they are called tom and jerrys? and dark rum mixed with Hawaiian punch They not bad in really tropical weather. I think it's basically just soda water, rum, mint, lime, sugar. I want to say it's Cuban style thing. Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 1 minute ago, wasted said: They not bad in really tropical weather. I think it's basically just soda water, rum, mint, lime, sugar. I want to say it's Cuban style thing. yeah that much i know i used to think mint juleps sounded delicious til i found out they are just mint muddled with sugar and ( barf ) bourbon! Quote Link to comment Share on other sites More sharing options...
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