Hmmmpf, I am one of those people that like a little food with my salt.jim mcnamara said:
Yes, Black Oxford is a variety that was first identified in Oxford County in Maine (either in the towns of Paris or South Paris, IIR). They have a deep purplish-brown skin and yellow flesh and they are delicious. They are very firm, crisp apples and should be harvested late in the season. They will keep all winter if you have a cool place to store them. My wife and I rented a farm for a couple of years, and there was a Black Oxford tree next to the house. They are not a variety that you would eat before they're fully ripe, like Macs, because they are very hard until they ripen off. Buy a tree for $19.00 and enjoy. I have apple trees on my property, and and going to add a Black Oxford.Moonbear said:
Ditto! I am nuking a bowl of (slightly) salty Spanish rice left over from last night's supper, and it is seasoned with our fresh-frozen jalapenos and some of our canned habanero sauce (just chopped peppers and garlic packed in water and vinegar). I gave a little jar of that to our neighbor who gave us the fresh garlic that we made the sauce with. His crew had a "Subway night" at work, so he took what was left of the habanero sauce with him, put some on his sandwich and offered the rest around. One guy that brags about eating hot sauces put a couple of teaspoons of the sauce in his sandwich. Allen said that the guy didn't say anything as he started eating, but after a couple of bites, sweat was running from his temples and he headed for the water cooler. People that think Tabasco is real hot just haven't been properly educated. :tongue2:Evo said:Yes, it will kill me someday, I'm sure, but I've tried life without salt and it's not worth living. The day I have to give up salt and spices, including fresh hot peppers, is the day life has no meaning.
You're right. Tomatoes in US supermarkets generally suck. I haven't eaten a fresh tomato since the hard frost killed our garden. A new 24-acre greenhouse just started production about 5 miles from here - their plan is to ship vine-ripened tomatoes directly to supermarkets and restaurants all over northern New England. They'll be expensive, but should be several notches better than the "vine tomatoes" that are picked immature and gassed to make them appear ripe, and WAY better than the cardboard-tasting Hypack varieties.jimmysnyder said:
Moonbear said:
turbo-1 said:
Well, habaneros range from 200,000 to 300,00 Scoville units, and our red Caribbeans are high on that scale. Although we grow them to process into sauces, etc to cook with, we also use those peppers "neat" in certain foods, like sauteed meat and vegetable fillings to use in wraps. I like the heat, and though the hot taste is great when you're used to them, they will make your scalp sweat, and that's not something you can control. If you feel a cold coming on, put some habanero sauce in your soup, sandwich, whatever, and ride it out. Great stuff. We eat our jalapenos split lengthwise with all the placenta and seeds left in, stuffed with cream cheese and topped with Monterey jack, cooked on the grill on a pizza pan. It doesn't matter how many I make (within reason) - there are no left-overs. Tabasco is not much hotter than our home-made tomato salsas, and we use those on eggs, omelets, meat, casseroles, sandwiches, etc.jim mcnamara said:
Astronuc said:
turbo-1 said:
Is that a Catholic thing?physics girl phd said:
Nope, new to meYonoz said:
If you're from a large family and your parents grew up during the depression, you take modest portions of food, and perhaps have seconds once you have finished that. You don't leave food on your plate - left-overs go to the fridge for later. Wasting food is a cardinal sin to people raised in such situations.Yonoz said:
I have shopped there for a lot of years. They are both in NY and MI as well.Anttech said:
I don't know where you are, but things like cukes and beans and a lot of other produce people grow in their backyards. It is not difficult to get real fresh produce.mbrmbrg said:
mbrmbrg said:
Hand raised! We always had a garden when I was growing up and I worked it about every day when I was a kid. We grew tart crisp pickling cucumbers (not the big straight 8s) so we could preserve them and eat them all year long. For the last 20 years or so, my wife and I lived in a development so that I could be close to work and I truly missed the garden. Now, we live in a cozy log cabin on 10 acres, and we have a good garden spot that I am amending with manure, peat, compost and organic fertilizer. Our crop this year (despite horrible weather) was very good and our freezers are full. I miss the fresh produce from the garden, but the produce from the freezer (mostly blanched and fast-frozen) is superior to much of the "fresh" stuff in the stores, and we don't have to reach into our wallets every time we want Swiss chard, green beans, etc. I also froze over 20 gallons of blackberries, and we have strawberries, blueberries, etc frozen. It's great to haul some of these out of the freezer, feed them to the juicer and drink them, sometimes with a little seltzer.mbrmbrg said:
It's worst with some holocaust survivors. A lot of them are obsessed with food, but some collect all sorts of stuff. After http://en.wikipedia.org/wiki/Operation_Solomon" I was collecting used toys and garments with the rest of the kids in the Kibbutz for Ethiopian immigrants. In one of the houses we entered there were rooms filled with all sorts of containers. The old guy who lived there never threw anything out, there were stacks and stacks of food containers - mostly useless disposable dairy product packs. We took as much as we could carry and threw it in the rubbish when we were out of sight.mbrmbrg said:
My girlfriend works in an http://en.wikipedia.org/wiki/Anthroposophy" . I've attended two lunches there, and must confess I loved everything I ate.mbrmbrg said:
Yonoz said:
Yes, those are usually known as Lebanese cucumbers. The more you water them, the larger they grow. The smaller ones are tastier (the skin is gives most of the flavour, I believe), and whenever I'm overseas I notice the cucumbers, as well as other fruit and vegetables, are much bigger - perhaps it's due to the farmers wanting to get more vegetable mass per area, or ill-informed consumer preferences.mbrmbrg said:
Rach3 said:
mbrmbrg said:
Rach3 said:
turbo-1 said:
They are wonderful in pancakes and muffins (they mush when you cook them, too) and since we pick wild berries, they are very flavorful and they make great fruit juice. My wife and I have a commercial-grade juicer, and juice the berries regularly. In fact instead of a sandwich, chile, etc for lunch today, I had a big glass of blackberry/blueberry/strawberry juice. Another good reason (and my parents grew up in the depression, so this was a way of life) is that wild berries are free - you just have to invest the time to pick them and freeze them. I have done this since I was a little kid, and we always had berries in our freezer. Check the price of a pint of blackberries in the supermarket, then multiply that by 8 to get the price of a gallon. That's the amount that I can pick on my property in about 3 hours (every other day or so). They have a lot richer flavor than cultivated berries, with no chemicals and no fertilizers, and they are frozen when they are absolutely ripe and fresh, so the flavors and nutrients are preserved.ShawnD said:
:rofl: My grandmother did the same. I always wondered why.Evo said:I've never been fond of wax fruits or vegetables, my mother always kept a bowl of wax fruit on the coffee table.