What can you expect in the Food Thread on PF?

[trollcast]

Oh wow, and I love cheesecake. I'm going to do that next time.
Actually, I made two of these. The first one was with strawberries and I put milk and chocolate together, but I put too much milk, so it won't solidify in the refrigerator. So it's in the freezer right now. I can warm it up in the microwave, but the chocolate just melts and the strawberries stay frozen.
I'm going to take this one over to my friend's house and hope he has a lot of people over so they can all eat it. I don't need this thing in my refrigerator. It doesn't taste bad, it tastes pretty good, it's just that you can't eat a whole slice of it. Maybe one spoonful and you don't want any chocolate for the rest of the day. Did I accidentally concentrate the chocolate or something? Normally I can eat a lot of dark chocolate no problem, but one slice of this, which is mostly banana, is just too chocolatey.

How thick is the chocolate layer?

Not sure how you could "concentrate" the chocolate flavour, you can burn or like sort of split the chocolate if you don't heat it right (too much heat and condensation / water getting in respectively)

Chocolate and banana could be a strange combo since the banana doesn't have that strong of a flavour of its own so it is being overpowered by the chocolate and that's becoming the main taste of the pie.

 

[trollcast]

Hmm, just had another sort of experimental idea for your banana and chocolate pie needs.

Take the pie base and seal with chocolate (it stops it going sogging as quickly and it helps hold the pastry together). Place down a layer of slived banana.

Then make some sort of banana filling (bit like what would go in a lemon meringue, needs more thought), you could play safe though and just make a sort of baked cheesecake mix and add some mashed banana for this step.

Then add chunks of chocolate (liberally), make meringue and add to top, and bake.

Lots of potential to go wrong in there but if it worked out it would be heavenly.

 

[Evo]

Last night I took a premade pie crust, filled it with bananas, melted chocolate in a pan, poured it on the top, and put it in the refrigerator to solidify. This morning I ate a small slice of it, and it was the sweetest thing I've ever eaten in my life.
I got to stop making up my own recipes. There's got to be a better way to make chocolate banana pie than that.

You could chop it up and use as a desert topping, like spoon a bit over pudding or ice cream.

 

[Evo]

Tonight is ratatouille. REAL ratatouille, not the imitation Julia Child kind (she changed the traditional recipe from a stew to a braise of individual vegetables), but the traditional french peasant stew. If you've only had the Julia Child vegetable dish or the "confit byaldi" that Chef Keller created for the Disney movie called ratatouille, you have no idea what you are missing. Both dishes are lovely vegetable dishes, but they are not ratatouille.

The original was made with bacon drippings, but the owner of a hippy vegetarian restaurant in Houston, called The Hobbit Hole, wanted my mom's recipe, so he changed the bacon drippings to olive oil.

I'll repeat the recipe here in case anyone wants to try it.


One of my favorite vegetable dishes where it can be a main course and you don't miss the meat is Ratatouille. I got the recipe from my French mother and it is simple. In a deep soup pan,

Sautee one diced onion and 3-4 cloves of garlic in olive oil, just until translucent,

add one large chopped (traditional) eggplant (medium small cubes), I leave the peel on

1-2 zucchini (sliced or chopped),

1 large seeded bell pepper (chopped),

add a 15oz can of diced tomatoes (2 cans if you like more tomatoes) (you can use fresh chopped), I use Hunts petite diced because it has a pleasant acidity, which is needed.

stir, add a large drizzle of olive oil, salt to taste, and cook until done, stirring occasionally (vegetables should be soft), this can take up to 3 hours (the longer it stews together, the more the flavours develop). Finish with a generous drizzle of olive oil.

This is heavenly stuff eaten hot or cold. Some people add herbs, but to me herbs overpower this dish, trust me, it doesn't need them.

 

[Borek]

Now you made me hungry. I already added eggplant and zucchini to the shopping list for next Friday.

Sounds like my fav kind of cooking - leave it on fire for half a day, don't touch till it get ready by itself. Have I ever told you I am lazy?

 

[leroyjenkens]

How thick is the chocolate layer?

Not sure how you could "concentrate" the chocolate flavour, you can burn or like sort of split the chocolate if you don't heat it right (too much heat and condensation / water getting in respectively)

Chocolate and banana could be a strange combo since the banana doesn't have that strong of a flavour of its own so it is being overpowered by the chocolate and that's becoming the main taste of the pie.

Yeah, the banana does sort of get overpowered by the chocolate, but chocolate and banana goes well together to me. The bananas were perfectly ripe too. I can see where I cut the slice out of the pie where some syruppy liquid is leaking out of the bananas.
I was hoping the bananas would take up so much space in the pie that there would just be thin lines of chocolate throughout the pie, but there was much more chocolate than I thought.

The chocolate is pretty thick. Thicker than in the strawberry pie. I probably should've mixed it with cream instead of 1% milk, so I could have used more to tone down the chocolateness of it.

Take the pie base and seal with chocolate (it stops it going sogging as quickly and it helps hold the pastry together). Place down a layer of slived banana.

Then make some sort of banana filling (bit like what would go in a lemon meringue, needs more thought), you could play safe though and just make a sort of baked cheesecake mix and add some mashed banana for this step.

Then add chunks of chocolate (liberally), make meringue and add to top, and bake.

I'm actually trying to start learning how to cook, so this will be good practice. Thanks. I'll wait until I slowly finish both pies first. I'm kinda on a diet. Don't ask why I decided to make these pies while I'm on a diet.

You could chop it up and use as a desert topping, like spoon a bit over pudding or ice cream.

That's a great idea. The ice cream will sort of harden the pieces of pie, while diluting the intensity of the chocolate.
Thanks guys.

Now you made me hungry. I already added eggplant and zucchini to the shopping list for next Friday.

I learned that eggplant is called aubergine in some places. I like that name so much more than eggplant. But yeah I love eggplant. It has sort of a kick to it that's hard to describe. I bought a huge one and cut it up and put it in a huge pot of soup. I'm about to go eat some of that now.

 

[trollcast]

The chocolate is pretty thick. Thicker than in the strawberry pie. I probably should've mixed it with cream instead of 1% milk, so I could have used more to tone down the chocolateness of it.I'm actually trying to start learning how to cook, so this will be good practice. Thanks. I'll wait until I slowly finish both pies first. I'm kinda on a diet. Don't ask why I decided to make these pies while I'm on a diet.

Chocolate and cream makes ganache (http://en.wikipedia.org/wiki/Ganache) , however the cream needs to be heated until it just starts to boil (don't let it boil too long like 10 - 20 secs is enough to ensure its hot enough) Then pour the warm cream over broken up chocolate (not milk chocolate as it will be a sickly sweet goo, semi-sweet dark chocolate is the best but a mix of dark and milk chocolate will work instead) Stir the resulting mix until all the chocolate is melted into the cream.

Now at this stage you could whip the mix to aerate it (this makes it a bit lighter and also it will spread further and easier), HOWEVER whipping too long will cool the mix too much and it will a be PITA to spread. This step isn't that essential.

For something like your pie just pour it into it or for truffles just dip them in.

For cakes there's 2 methods:

1. Pour the mix onto the top and let it run down the sides,
+'s Gives a really glossy surface, really easy and doesn't require a plastering qualification.
-'s ganache has to be thinner to allow it to run freely and also still quite hot, not as easy for non round / square cakes or very big cakes as you run the risk of it not spreading far enough.

2. Put the mixture onto the middle of the top of the cake. Then spread radially from the middle and pull straight down at the edges. Don't add all the ganache at the start, add it in stages but keep going back to the top middle and pulling it over the already covered surface to keep an even surface.
+'s You can get the surface smoother and also ensure its spread evenly. You can make the ganache thicker than the pouring method.
-'s Surface isn't as glossy because of the palette knife / spatula spreading it.

The ratio of chocolate to cream isn't set so you can change it depending on the use of the ganache, more cream makes it smoother and more like a really thick set mousse, more chocolate makes it set solid so its good for covering cakes. For a pie like that I'd go for about 2 parts cream to 1 part chocolate to ensure its definitely not set and to make it a bit lighter (definitely whip it up to add some air)

Never try the shortcut of heating the chocolate and adding it to the cream as this scalds the cream and its just wrong (bit like oversteamed milk in a latte or cappucino effect) , the cream will cook and at best will take a slightly sickly sweet taste, at worst the cream could curdle.

Also don't take my recipes as being right since I hardly measure anything out and they don't always work.

 

[turbo]

Chocolate and cream makes ganache
Also don't take my recipes as being right since I hardly measure anything out and they don't always work.

A soul-mate. My mother taught me how to cook, along with my grandmother, and apart from baking recipes, they never measured. I know what a dry teaspoon/tablespoon of an ingredient looks like in my hand, so I just wing it.

My grandmother worked as a cook for a log-driving outfit, and I don't ever remember her measuring when she made biscuits. She just threw them together.

 

[leroyjenkens]

Thanks, trollcast. I'm definitely going to try that. I just found a video of a guy making basically exactly what I wanted to make, but with raspberries instead, and using ganache, like you said.
He uses glucose, which seems like it would make it too sweet. But I guess he used unsweetened chocolate.


That thing looks so good.

 

[Monique]

I'm actually trying to start learning how to cook, so this will be good practice. Thanks. I'll wait until I slowly finish both pies first. I'm kinda on a diet. Don't ask why I decided to make these pies while I'm on a diet.

I will: why are you making pies when you're on a diet? You're eating the whole pie by yourself? Why not make simple 1-person servings? Take a nice glass, fill with your favorite crumbled cookie, top with a layer of yoghurt, add sliced banana on top and drizzle with melted chocolate.

For guests I make a richer version with a layer of crumbled cinnamon and clove caramel cookies (my favorite), a layer of whipped cream mixed with mascarpone and vanilla and topped with fruit that's been slightly heated to release the juices (usually forest fruits). I always make individual servings, because it looks nice served up in a glass and it's easy as well.

 

[Monique]

One of my favorite vegetable dishes where it can be a main course and you don't miss the meat is Ratatouille. ..
This is heavenly stuff eaten hot or cold. Some people add herbs, but to me herbs overpower this dish, trust me, it doesn't need them.

I'll try that some time! The only times that I've put a dish resembling Ratatouille together was in a stir-fry (and I didn't like it that much), not in a slow-cooking stew. I do have a question: what do you eat with it? Mash of potatoes or something?

 

[Evo]

I'll try that some time! The only times that I've put a dish resembling Ratatouille together was in a stir-fry (and I didn't like it that much), not in a slow-cooking stew. I do have a question: what do you eat with it? Mash of potatoes or something?

I eat it just as it is, a big bowlful. Serving with rice would work nicely, but really potatoes sound good.

 

[trollcast]

Tonight is ratatouille. REAL ratatouille, not the imitation Julia Child kind (she changed the traditional recipe from a stew to a braise of individual vegetables), but the traditional french peasant stew. If you've only had the Julia Child vegetable dish or the "confit byaldi" that Chef Keller created for the Disney movie called ratatouille, you have no idea what you are missing. Both dishes are lovely vegetable dishes, but they are not ratatouille.

The original was made with bacon drippings, but the owner of a hippy vegetarian restaurant in Houston, called The Hobbit Hole, wanted my mom's recipe, so he changed the bacon drippings to olive oil.

I'll repeat the recipe here in case anyone wants to try it.


One of my favorite vegetable dishes where it can be a main course and you don't miss the meat is Ratatouille. I got the recipe from my French mother and it is simple. In a deep soup pan,

Sautee one diced onion and 3-4 cloves of garlic in olive oil, just until translucent,

add one large chopped (traditional) eggplant (medium small cubes), I leave the peel on

1-2 zucchini (sliced or chopped),

1 large seeded bell pepper (chopped),

add a 15oz can of diced tomatoes (2 cans if you like more tomatoes) (you can use fresh chopped), I use Hunts petite diced because it has a pleasant acidity, which is needed.

stir, add a large drizzle of olive oil, salt to taste, and cook until done, stirring occasionally (vegetables should be soft), this can take up to 3 hours (the longer it stews together, the more the flavours develop). Finish with a generous drizzle of olive oil.

This is heavenly stuff eaten hot or cold. Some people add herbs, but to me herbs overpower this dish, trust me, it doesn't need them.

I'm sure that tastes lovely but there's a distinct lack of meat in that recipe for it to be a proper meal, imo.

Might go nice with some fried chicken breast or grilled thighs / legs.

 

[Evo]

I saw this being made the other day. They're next on my list to try.

Meatless meatballs

Eggplant polpette

Ingredients

1 large Eggplant (trim ends; cut in half)
1/2 cup Seasoned Bread Crumbs
1 cup Pecorino Romano Cheese (freshly grated)
Flour for dredging
Olive Oil for frying
Salt and Pepper to taste

Place the eggplant in a pot of boiling water, skin side down, water not covering but surrounding it. Lower heat, cover and cook until soft. Remove to a colander skin side up and drain well (about an hour). The eggplant will be very soft.

Transfer the eggplant to a bowl and chop it up until it is reduced to mush. Add the bread crumbs, grated cheese, and salt and pepper. If the mixture is too soft add some more bread crumbs.

Roll the mixture into balls and dredge in flour. Fry the balls in olive oil until browned on all sides, about 8 minutes



http://beta.abc.go.com/shows/the-chew/recipes/Polpettas-Mama-T

http://beta.abc.go.com/shows/the-chew/videos/PL55135842/_m_VD55282069

 

[Monique]

I can't view the video's, outside US territory.. I wonder what polpette is?

Since we're talking about Eggplant a lot, here's the Sichuan recipe: absolutely delicious.

Stir fry in 1 tbsp oil:
1 garlic clove minced
1 tbsp ginger minced
.5 tsp Sichuan peppercorn
Add and cook until browned:
2 asian long purple eggplant quartered and sliced (add some water when oil is absorbed)
Add sauce:
1 tbsp water
1 tbsp chili bean sauce
1 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tbsp Chinese Shaoxing wine
1 tsp sugar
.5 tsp cornstarch
Stir fry until the eggplant is soft (add water when necessary).
Serve and sprinkle with 1 sliced spring onion.

The eggplant acquires a delicious sweet fragrant flavor.

 

[Evo]

I can't view the video's, outside US territory.. I wonder what polpette is?

Since we're talking about Eggplant a lot, here's the Sichuan recipe: absolutely delicious.

Stir fry in 1 tbsp oil:
1 garlic clove minced
1 tbsp ginger minced
.5 tsp Sichuan peppercorn
Add and cook until browned:
2 asian long purple eggplant quartered and sliced (add some water when oil is absorbed)
Add sauce:
1 tbsp water
1 tbsp chili bean sauce
1 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tbsp Chinese Shaoxing wine
1 tsp sugar
.5 tsp cornstarch
Stir fry until the eggplant is soft (add water when necessary).
Serve and sprinkle with 1 sliced spring onion.

The eggplant acquires a delicious sweet fragrant flavor.

Oh YUM! I love Sichuan, and I'm looking for ways to cook it. I'm ordering some special eggplant plants to grow this summer, so I'm hoping for a nice crop.

The first link should just be the recipe, are you blocked for viewing that too? I added the recipe.

 

[Monique]

The first link should just be the recipe, are you blocked for viewing that too? I added the recipe.

Oh yumm, yeah now I see the first link works. Instead of boiling the eggplant it's better to steam it in the microwave I think (a waste of flavor otherwise), just pierce the skin in a few places and rotate halfway. I'll definitely try that, looks like fun.

I'm currently attempting to make a vegetarian fish sauce, based on seaweed (since that smells fishy).. an experiment and I'm curious how it'll taste. I'll be trying it out in a vietnamese dip sauce (Nuoc Cham) to go with deep fried tofu..

 

[Monique]

apparently the other package of seaweed I bought contains inorganic arsenic and should not be consumed according to food inspection agencies.. there goes my hijiki seaweed salad..

http://www.food.gov.uk/news-updates/news/2010/aug/hijikiseaweed#.UTtvpY7A5j0
http://www.ncbi.nlm.nih.gov/pubmed/22561181

 

[Evo]

apparently the other package of seaweed I bought contains inorganic arsenic and should not be consumed according to food inspection agencies.. there goes my hijiki seaweed salad..

http://www.food.gov.uk/news-updates/news/2010/aug/hijikiseaweed#.UTtvpY7A5j0
http://www.ncbi.nlm.nih.gov/pubmed/22561181

 

[Monique]

Tonight is ratatouille. [..]

I'll repeat the recipe here in case anyone wants to try it.

Tonight I made your ratatouille, a friend came over for dinner and he thought it was delicious I had to rescue it at some point, because the tomatoes were releasing too much liquid. I fished out the veggies and reduced the tomato down to a thicker consistency, reunited both and placed it in the oven to slow-cook for about two hours. I combined it with couscous, good to soak up the sauce!

 

[Velikovsky]

apparently the other package of seaweed I bought contains inorganic arsenic and should not be consumed according to food inspection agencies.. there goes my hijiki seaweed salad..

http://www.food.gov.uk/news-updates/news/2010/aug/hijikiseaweed#.UTtvpY7A5j0
http://www.ncbi.nlm.nih.gov/pubmed/22561181

Seeweed is quite popular here in Ireland. It's a type called "Dulse" Palmaria palmata. It is dried in the sun [when we get it] and becomes very crisp with a coating of sea salt. It is to die for, when we were kids we ate it like crisps [ potato chips].
http://www.irishseaweeds.com/irish_seaweeds__dulse_dillisk_palmaria_palmata_red_seaweed__algae_from_ireland.asp
[PLAIN]http://https://encrypted-tbn1.gstatic.com/images?
Has anyone noticed that posting images from Google images is getting increasingly difficult? I gave up after six attempts to post a picture of dulse. They were all encrypted!
q=tbn:ANd9GcQOgaFtS0edYmdOTlddcK0gpBiV9nb2NfYVS1B8a5fu9P5L_4YJNg[/PLAIN]

 

[Monique]

Yeah, I also love crispy seaweed. The only thing stopping me from eating too much is the iodine content (and possibly now also the arsenic).

 

[Andre]

Seeweed is quite popular here in Ireland. It's a type called "Dulse" Palmaria palmata. It is dried in the sun [when we get it] and becomes very crisp with a coating of sea salt. It is to die for, when we were kids we ate it like crisps [ potato chips].
http://www.irishseaweeds.com/irish_seaweeds__dulse_dillisk_palmaria_palmata_red_seaweed__algae_from_ireland.asp
[PLAIN]http://https://encrypted-tbn1.gstatic.com/images?
Has anyone noticed that posting images from Google images is getting increasingly difficult? I gave up after six attempts to post a picture of dulse. They were all encrypted!
q=tbn:ANd9GcQOgaFtS0edYmdOTlddcK0gpBiV9nb2NfYVS1B8a5fu9P5L_4YJNg[/PLAIN]

Not sure what problem you seem to run into, http://www.irishseaweeds.com/irish_seaweeds__dulse_dillisk_palmaria_palmata_red_seaweed__algae_from_ireland.asp seems to work okay

http://www.irishseaweeds.com/images/Palpal1.jpg

or this one.

 

[HeLiXe]

escoveitched fish...right now. I love Jamaican cuisine!

 

[ZapperZ]

Went to a dinner party last night, and I made these empanadas to the party. I don't make this very often since it is tedious to make. It is filled with ground beef, potatoes, onions, and parsley, and is spiced with curry and extra turmeric and coriander powder.

I made the pastry shell myself using a variation of the typical pie crust recipe. However, I substitute all the shortening with butter (no more hydrogenated fats for me, thank you). I had taken a shortcut before by buying puff pastry dough from the supermarket, but after seeing what goes into one of these things, I can't see eating such a thing, or feeding it to my friends. And instead of deep-frying them as one would normally do for many types of empanadas, I baked them.

It turned out pretty well and people loved it (at least, the non-vegetarians at the party did). I made way more than there were people attending the party, and these things aren't bad for breakfast the next morning! :)

Can't you just tell that this was homemade by an amateur by how uneven and non-uniform each one of the empanadas look? :)

Zz.

 

[turbo]

Looks pretty tasty, z

 

[Evo]

Zz, can you post the recipe? Those look incredible.

 

[ZapperZ]

Zz, can you post the recipe? Those look incredible.

Hum.. I can give you some idea of the ingredients and stuff, but it is essentially something I come up with off the top of my head. Even the pastry itself I modified from a recipe. I had to add more water than required because I wanted the dough to actually clump tighter than if I were making a pie crust.

Zz.

 

[Evo]

Is it kind of like a meat and potato hash inside a pastry?

 

[ZapperZ]

Is it kind of like a meat and potato hash inside a pastry?

Kinda. It is closer to a samosa-type filling, but with more ground beef than potatoes.

Zz.

 

[dlgoff]

Hum.. I can give you some idea of the ingredients and stuff, but it is essentially something I come up with off the top of my head. ...
Zz.

When my daughter called and asked for a particular recipe, I had to take photos of the steps as I prepared it, then put them in a PowerPoint explanation.

 

[Astronuc]

Went to a dinner party last night, and I made these empanadas to the party. I don't make this very often since it is tedious to make. It is filled with ground beef, potatoes, onions, and parsley, and is spiced with curry and extra turmeric and coriander powder.

I made the pastry shell myself using a variation of the typical pie crust recipe. However, I substitute all the shortening with butter (no more hydrogenated fats for me, thank you). I had taken a shortcut before by buying puff pastry dough from the supermarket, but after seeing what goes into one of these things, I can't see eating such a thing, or feeding it to my friends. And instead of deep-frying them as one would normally do for many types of empanadas, I baked them.

It turned out pretty well and people loved it (at least, the non-vegetarians at the party did). I made way more than there were people attending the party, and these things aren't bad for breakfast the next morning! :)

Can't you just tell that this was homemade by an amateur by how uneven and non-uniform each one of the empanadas look? :)

Zz.

They look like Cornish pasties, but an order of magnitude smaller. We have a local shop that does Brazilian-Argentinian food, and Empanadas are part of the cuisine.

http://en.wikipedia.org/wiki/Empanada

Basically its a pie crust wrapping meat and vegetables. We get beef, pork, chicken or goat cheese empanadas.

Cornish pasties use diced or minced meat - usually beef (but lamb would do), with diced potatoes and/or turnips and carrots, which are then seasoned and baked.

I think baking is the way to go empanadas, and the only way to do pasties.

 

[lisab]

When my daughter called and asked for a particular recipe, I had to take photos of the steps as I prepared it, then put them in a PowerPoint explanation.

That's so awesome.

 

[Evo]

I bought some beautiful beef shanks on sale for half price today. I feel a lovely soup happening tomorrow.

 

[Borek]

Sautee one diced onion and 3-4 cloves of garlic in olive oil, just until translucent,

add one large chopped (traditional) eggplant (medium small cubes), I leave the peel on

1-2 zucchini (sliced or chopped),

1 large seeded bell pepper (chopped),

add a 15oz can of diced tomatoes (2 cans if you like more tomatoes) (you can use fresh chopped), I use Hunts petite diced because it has a pleasant acidity, which is needed.

stir, add a large drizzle of olive oil, salt to taste, and cook until done, stirring occasionally (vegetables should be soft), this can take up to 3 hours (the longer it stews together, the more the flavours develop). Finish with a generous drizzle of olive oil.

Done, eaten... Oh my.

Marzena asked me to make it again when Junior and his GF come to visit us tomorrow

 

[Evo]

Done, eaten... Oh my.

Marzena asked me to make it again when Junior and his GF come to visit us tomorrow

I am so happy you and Marzena enjoyed it. This is my "comfort food", I grew up on it. It's as yummy eaten hot or cold and even tastier the next day (if any is left).

 

[dlgoff]

Yummy fresh from the pasture.

 

[Evo]

Wow dl, you lucky dog!

 

[Borek]

They grow in Poland as well (although they are rare and protected):

 

[Monique]

I've never seen those mushrooms before, they look weird!

Tonight I tried out a new dessert, I happened to have all the ingredients for Honey & Rose Water Tapioca and it was so delicious I ate it all hot It was my first custard-from-scratch and I wonder why they sell custard powder, it's so simple to make with staple ingredients.

http://www.yummly.com/recipe/external/Honey-_-rose-water-tapioca-334276

 

[Andre]

I've never seen those mushrooms before, they look weird!

Oh they're around here. The Dutch name is morieljes

 

[Borek]

Todays main dish - a beef tongue with a horseradish sauce.

I just realized I post here mostly when I am cooking something atypical, so it may look like if we were eating only strange things

 

[Evo]

Todays main dish - a beef tongue with a horseradish sauce.

I just realized I post here mostly when I am cooking something atypical, so it may look like if we were eating only strange things

I love beef tongue. And horseradish sauce MMMMM.

 

[turbo]

We have morels in Maine, too. Very tasty mushrooms. Slice them and pan-fry them. They are easily overpowered by other foods, so it's a good idea to serve them up neat.

 

[Evo]

Morels grow wild in the fields and yards of people in rural areas here. Evo Child and her BF hunted and cooked up a bunch. She loves them, I got none. They're crazy expensive at a restaurant.

 

[turbo]

Morels grow wild in the fields and yards of people in rural areas here. Evo Child and her BF hunted and cooked up a bunch. She loves them, I got none. They're crazy expensive at a restaurant.

No sharing? That's immorel.

 

[dlgoff]

No sharing? That's immorel.

Around here, you don't even share where you've found them.

BTW One needs to beware of the false morel. Some, like this one, looks very similar to a morel.

 

[reenmachine]

sushis are the best

said my piece

 

[turbo]

Around here, you don't even share where you've found them.

BTW One needs to beware of the false morel. Some, like this one, looks very similar to a morel.

Around here, if you have found a great place to pick fiddleheads you NEVER tell about the place. Those baby ferns freeze well if you blanch them promptly and they are such a welcome addition to sparse winter meals. My wife and I can afford pretty much we want to eat now, but it was not always the case (~40 years back) and local seasonal foods are always a special touch. When I was a kid, my father now 87) would say "one brake will spoil the batch", meaning that if you picked the immature sprouts of a similar fern and they ended up in the steaming pot, their bitterness would ruin the taste of the real fiddleheads.

BTW, around here about the only morels that I find are quite pale (yellow morels), and I haven't found any interlopers, but thanks for that heads-up.

 

[Borek]

Why one of the tags associated with the thread is "ninfa"? I checked wikipedia and I don't get what it may have to do with food.