Foodies BS Thread.

Try them broken down to leaves. There is a huge difference in taste compared to Aunt Edna's skanky boiled/roasted whole brussel sprouts with turkey dinner.

I posted this in the smoker thread. This is what I use stove top for quick and dirty smoking. I've done scallops, duck legs, rabbit legs, tomatoes. Two hotel pans (one inverted as a lid), chips on top of several layers of foil at one end, food on a rack at the other end. Put the chip end over a burner on high heat. It is hot smoke so be cautious with smoking times.

These are a couple of duck legs.

 

Taken back in the fall. For 4 years in a row now my family and I go out to Underwood Farms in Moorpark. My wife and I take my parents who love picking the vegetables We find it a fun family activity and we've learned to bring some small garden tools to help uproot carrots properly and cut the sunflowers. Last year my sister and brother in law joined us and so we went home with more than usual. I usually grab the pumpkin I carve from this farm since the their patch is a pretty good size.

Excluding the sunflowers and the pumpkins I bought, the produce came out to about $90!



I felt like the farm had a GREAT amount of tomatoes last year and I oven roasted them with some garlic and made tomato soup from scratch

 

Squash blossoms!!!
I love those and rarely find them.

 

I'm with Mr. Beers. Nasty. Everyone responds with stuff like "Have you tried them dipped in gold and roasted over redwood from the north side of the tree, they're fine" if you need that much effort and masking, then why even bother. I'll eat broccoli all day long that takes 3 seconds to chop and toss in a pan.

But, there is also the fact that over the past 20ish years, we've manufactured them to taste different.

https://www.iflscience.com/why-brussels-sprouts-taste-better-than-they-did-when-you-were-a-kid-66320

 

Get out. I love brussels sprouts.

 

Me too, especially if I shave them 1/8" thick in the processor. Even just halved and roasted with olive oil and herbs de provence. The lavender works wonders in a lot of dishes.

 

Not a lavender fan though I love the smell. Maybe will try.

Simple for me, toss and soak in balsamic, airfryer tossing a few times, fresh balsamic at the end. Also same but add some bacon or pancetta or really any pork with some fat. Oh baby.

 

Lavender LOL

When I was at culinary school, me and a couple of friends, they were foodies, would get together and make a fine dining 3 course dinner for our wives. I would do the menu and they would buy (being dentists and lawyers with disposable income to spare) the ingredients.

For desert one evening we did sour cherry clafoute with lavender ice cream. A Provence staple. All the guys loved it. None of the women liked the lavender ice cream. The only thing we could think of was the lavender reminded them of the pot-pourri in their lingerie drawer. That also explained why all us guys liked it so much.

 

Re: the lavender...I hear that alot. Samething with another of my favorites, marjoram

 

Underrated

My memere's meat pie recipe (same Acadian family from the poutine rapee) uses just savory. My family now typically swaps it for sage, I guess, or herbs de provence. This is harder to find around here, funny enough my go-to for it is Ocean State Job Lot, or Walmart. Ocean State Job Lot has some of the weirdest stuff (huge selections of spices and Bob's Red Mill flours and starches)

https://www.sidewalkshoes.com/herbs-de-provence-chicken/

I have done this with chicken thighs, and duck breast before. It's one of my "I know how I earned my belt size" meals.

 

That soup looks amazing.

We have friends with commercial greenhouses so I'm able to get a couple of cases of tomatoes from them, often free, each Fall. I'll do a simple tomato sauce and freeze by the litre, but I'll also make soup similar to what you've made.

Try, smoking some 1/3 smoked tomatoes, 1/3 roasted tomatoes and 1/3 roasted red pepper and a few chilli flakes sometime.

 

Tread lightly with marjoram and it's great in the back ground.

Too much and it's weird soap-a-matic like lavender, cilantro, tarragon.........too much is not a good thing.

 

I canned 20lbs of tomatoes this weekend.

 

Rose - can easily overpower.

 

Wait. It’s April 10???

 

FL. It's 90F this week, tomatoes grow year round except for a few months of strawberries....

Local independent grocery marks down "scratch N dent" produce for quick sale rather than throw mostly good stuff in the trash. I sometimes buy it and can it.

 

Some of the canned stash.....chicken stock, corned beef, chili (grind my own beef), beef stew, sauer kraut, asparagus, boiled pnuts, split pea soup, pork and beans.

 

a man of fortitude I see. You have a grinder? I posted how I do it a few pages back with a food processor, works out well for me.

What's your canning setup? I use a ton of mason jars for storage but don't "can" them, I just freeze them if anything. Would mostly just be sauce for me, don't really have fruits or veg growing that make sense to can, but when I make sauce I don't do it in small amounts

 

I have an electric meat grinder. It's got sausage casing attachment that comes in handy, I like to make my own slim-jims in the dehydrator (another side project). The difference between store bought and hand ground beef is immense. When I make hamburgers or meatballs with my stuff people always ask "what's your recipe".

Pressure canner is just a cheap presto 23qt induction pot. Induction is the bomb, it really speeds the process up. I've been brewing beer for a long time, and I originally got the pressure canner to make ready-to-pitch beer wort for yeast starters for myself and my brew club. (Anything canned is also sterilized). Then, since I had it..... i just started doing other stuff. If something goes on sale I buy a bunch and can it. Nothing has ever turned out bad so far.... The great thing about pressure canning is that you don't have to cook anything before hand. You have to soak beans over night, but besides that, almost everything just involves cutting it up and putting it in the jar. The only things you can't can are flour and dairy products! I give canned goods and beer as christmas gifts, saves me a bunch of $$$.

Dehydrating, fermenting, and canning are some pretty fun tools to play with.

 

Yesterday's roast chicken becoming chicken broth for this rainy evenings chicken noodle soup.