Jalapenos I Grew: The Food Thread Part 2

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    Food Thread
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Discussion Overview

The discussion centers around personal experiences with growing, preparing, and enjoying jalapenos and other food items, including pickling, frying, and various culinary adventures. Participants share recipes, cooking methods, and anecdotes related to food, particularly focusing on jalapenos and their uses in different dishes.

Discussion Character

  • Exploratory
  • Technical explanation
  • Conceptual clarification
  • Debate/contested
  • Meta-discussion

Main Points Raised

  • One participant shares their success in growing jalapenos and highlights their versatility in cooking.
  • Another participant expresses difficulty in finding fresh jalapenos and describes a method of preparing them by stuffing with cream cheese and deep frying.
  • Several participants mention the need to can or freeze peppers due to short growing seasons.
  • A participant recounts a disappointing pepper harvest due to adverse weather conditions and discusses their attempt to salvage the peppers by making powder.
  • There are multiple mentions of enjoying pickled jalapenos, with some participants expressing their love for them.
  • One participant shares a culinary experience in Modena, Italy, detailing their sampling of balsamic vinegar and traditional dishes, which sparks envy among others.
  • Another participant reminisces about a cafeteria's breakfast offerings, contrasting them with typical Italian breakfasts.
  • Several participants express feelings of hunger and nostalgia for hearty meals, contributing to a light-hearted tone in the discussion.

Areas of Agreement / Disagreement

Participants generally agree on the enjoyment of jalapenos and the challenges of growing them, but there are competing views on preparation methods and personal experiences with food. The discussion remains unresolved regarding the best practices for utilizing jalapenos and the impact of weather on growing conditions.

Contextual Notes

Some participants mention specific limitations related to their growing conditions, such as short seasons and adverse weather, which may affect their experiences and outcomes. Additionally, there are references to personal preferences in food preparation that are subjective and may vary widely among individuals.

Who May Find This Useful

Readers interested in gardening, cooking, and culinary experiences, particularly those related to peppers and traditional dishes, may find this discussion engaging.

  • #61
OmCheeto said:
Fava beans? I thought they only went with liver. :-p

To my knowledge, I've never eaten a Fava bean.
I'll have to find some.

I just bought my first batch of store bought kale the other day, steamed it, poured some olive oil over it, and sprinkled a few grains of sea salt.

It was like eating, um, home cooked nirvana. :!)

ps. Someone just told me Fava beans are similar to Chickpeas. Is this true?

Nooooooooo! They are totally different.

chickpea_beans.jpg

This is chickpeas [also known as garbanzo, or Hummus]. Hummus is usually served as an appitizer, a snack, sometimes for breakfast. Moroccans add it cleverly to their couscous dishes.
Foul.jpg

This one here is Fava beans [known as foul in Arabic:biggrin:]. The traditional way to cook it is to keep it simple with cumin. Google for foul recipes if you wish, there are plenty of them.
 
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  • #62
My mother bought fava beans at an import store when I was younger, they reminded her of being in France, I was not impressed, just a bean.
 
  • #63
Hmm, didn't know it's popular in France.
 
  • #64
They are, but since she grew up in Algeria, maybe that's were she remembered them from.
 
  • #65
Looks delicious, drizzle!
 
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  • #66
dlgoff said:
I'm definitely going to be growing cauliflower this summer now. :!)
If you grow it, you won't believe how delicious it is, it tastes like butter.
 
  • #67
Evo said:
If you grow it, you won't believe how delicious it is, it tastes like butter.
Oh. I've grown it plenty of times and you are correct. I haven't baked it however.

edit: as soon as I get a new photo hosting account, I'll post a pic of 6 chicks I got today. One looks like a Rogertoo.
 
  • #68
dlgoff said:
Oh. I've grown it plenty of times and you are correct. I haven't baked it however.

edit: as soon as I get a new photo hosting account, I'll post a pic of 6 chicks I got today. One looks like a Rogertoo.

Rogertoo? In the food thread? :frown:

I give you one Omfraction for that...
 
  • #69
Evo said:
My mother bought fava beans at an import store when I was younger, they reminded her of being in France, I was not impressed, just a bean.

bolding mine

:cry:

I love beans.
 
  • #70
OmCheeto said:
Rogertoo? In the food thread? :frown:

I give you one Omfraction for that...
Well, Roger-one was food for a critter. Does that count?
 
  • #71
dlgoff said:
Well, Roger-one was food for a critter. Does that count?

Ok. Omfraction retracted...

ps. I just steamed the last of my kale, half an onion, and a nice juicy, um, "descendent of the dinosaurs" thigh.

pps. If I get fat, I'm blaming it all on whoever it was that posted that image of roasted cauliflower. grrrr... I can see the Imgur images in my head: "Here's Jabba the N-Om, N-Om, N-Om, chomping on his 18th head of roasted C-flower today..."
 
  • #72
Evo said:
My mother bought fava beans at an import store when I was younger, they reminded her of being in France, I was not impressed, just a bean.
We call them garden beans, I don't think it's just a bean.. Fava beans must be pealed to remove their tough shell. A job I hate. They can be eaten with the rubbery membrane, but that's not so appealing.

images?q=tbn:ANd9GcTfRgWFBsbKDJ7pHm6evh1-KzEP4xOUwr-eNgVWm8-EQESiFaLAog.jpg
 
  • #73
drizzle said:
Woke up today and felt like doing breakfast. Fava beans with pita bread. A scent from the middle east. :!)

http://imagizer.imageshack.us/v2/800x600q90/199/xkb2.jpg

Edit: this is not the traditional way to do it, I like to add veggies to it. :p

Why are your beans brown Surely not the way I know them.
 
Last edited by a moderator:
  • #74
Cause they were dried first?

Besides, they are tasty, why are you judging on the color?... Racist. :biggrin: :-p
 
  • #75
drizzle said:
Cause they were dried first?

Besides, they are tasty, why are you judging on the color?... Racist. :biggrin: :-p

Call me racist, but I don't eat fava beans unless they look like this. You don't know what you're missing out on! One you go green, you'll never eat another color bean :biggrin:
fava-beans_url.jpg
 
  • #76
Monique said:
Call me racist, but I don't eat fava beans unless they look like this. You don't know what you're missing out on! One you go green, you'll never eat another color bean :biggrin:
fava-beans_url.jpg

You don't cook them?
 
  • #78
Monique said:
The ones in the picture are cooked, see recipe: http://mymansbelly.com/2010/04/21/fava-beans-with-manchego-cheese/

I've decided, that I'm going to blame all of you, for getting me fat...

Currently munching on steamed kale, brussells sprouts, green edamame beans, lemon, freshly ground pepper, sea salt, olive oil, and...

I ate half of the "forever" cheese waiting for everything to cook.

They had no favas...

ps. The head of cauliflower is in the fridge. :redface:
 
  • #79
OmCheeto said:
The head of cauliflower is in the fridge. :redface:
Tomorrow's a new day. Just sayin'
 
  • #80
OmCheeto said:
I've decided, that I'm going to blame all of you, for getting me fat...

Currently munching on steamed kale, brussells sprouts, green edamame beans, lemon, freshly ground pepper, sea salt, olive oil, and...

I ate half of the "forever" cheese waiting for everything to cook.
:smile: Sounds like a healthy meal to me!
 
  • #81
dlgoff said:
Tomorrow's a new day. Just sayin'

So is today. :smile:

It's cooking...

ps. I don't have a zester, so I threw the lemon(I had no lime) rind in the coffee grinder. That kind of worked.

My sea-salt is a bit big, so I threw that in the coffee grinder also.

I did replace the garlic with a bit of onion, as, I had no garlic.

I ignored all proportions, as 1 Tbsp of Cumin would last me about 5 years. Certain veggies, herbs, and spices, seem to overpower my senses.

(I'm that way also with raw Bell Pepper, Celery, and Cilantro. Not a clue why. The three, to me, are spices, and not foods.
Though the first time I actually remember eating Bell Pepper, it was cooked, and filled with some rice and stuff, covered in some sauce, about 30 years ago, in some fancy hotel restaurant in Hawaii. It was incredible. Someone find that recipe!)Currently nomming on steamed/seared Brussel's sprouts and onions, waiting for the brain to cool.

:smile:
 
  • #82
No pics Om?
 
  • #83
drizzle said:
No pics Om?

Cooked brains all look alike. :-p
It looked just like LisaB's picture.

Though it was a bit on the dry side.
I think I will steam it first next time.

For some reason, I like my Cauliflower and Broccoli either completely raw, or completely steamed. I do not like the middling texture. It's just not right.
 
  • #85
OmCheeto said:
For some reason, I like my Cauliflower and Broccoli either completely raw, or completely steamed. I do not like the middling texture. It's just not right.
You don't like them roasted? It's the only way that I will eat them cooked now. :!) I break them up into individual florets and scatter them on an aluminum foil lined cookie sheet. You can toss them with olive oil, salt and pepper before hand. bake at 400F for 30 minutes or until browned on both sides.

This is also a tasty variation, I find that mixing everything in a bowl first helps evenly coat the florets.

http://www.simplyrecipes.com/recipes/roasted_cauliflower/
 
Last edited:
  • #86
Evo said:
You don't like them roasted? It's the only way that I will eat them cooked now. :!) I break them up into individual florets and scatter them on an aluminum foil lined cookie sheet. You can toss them with olive oil, salt and pepper before hand. bake at 400F for 30 minutes or until browned on both sides.

This is also a tasty variation, I find that mixing everything in a bowl first helps evenly coat the florets.

http://www.simplyrecipes.com/recipes/roasted_cauliflower/

:bugeye:

I'm out of cauliflower...

Must buy more...

I may be a zombie...

:bugeye:
 
  • #87
OmCheeto said:
:bugeye:

I'm out of cauliflower...

Must buy more...

I may be a zombie...

:bugeye:



32 x 7?! good god! You're a lucky caulizombie!
 
  • #88
lisab said:
32 x 7?! good god! You're a lucky caulizombie!

22 x 3 x 5

Must get more cauliflower... :bugeye:

I can taste Evo's recipe, without even having eaten it... :bugeye:

Roasted parmesan, garlic, olive oil, and brains... :bugeye:


On a zombie side note, I'm friends with an italicized PF'er, who posted this the other day on FB:

pf.dead.daves.apple.sorbet...yowser.jpg

cored out apple, filled with sorbet. frozen.

I have two halves freezing, as I type.

Although his used sorbet, I replaced mine with frozen Greek yogurt.
 
  • #89
OmCheeto said:
On a zombie side note, I'm friends with an italicized PF'er, who posted this the other day on FB:

pf.dead.daves.apple.sorbet...yowser.jpg

cored out apple, filled with sorbet. frozen.

I have two halves freezing, as I type.

Although his used sorbet, I replaced mine with frozen Greek yogurt.
Oooh, I once had one from a friend who bought it at a very expensive store: cored lemon/oranges filled with lemon/orange ice-cream. I should try making that myself sometime :smile:

I bought some ramekins today, does anyone have a good recipe either sweet or savory (no meat) to bake in them?
 
  • #90
Monique said:
Oooh, I once had one from a friend who bought it at a very expensive store: cored lemon/oranges filled with lemon/orange ice-cream. I should try making that myself sometime :smile:
My apples ended up being too thick to eat frozen. I'll have to pick up a melon baller tool. I'm guessing you want no more than 1/4 inch of apple flesh, which is impossible to do with a paring knife. All was not lost though. I ate the yogurt, and then baked the apples.
 

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