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Post by blueadzuki on Sept 19, 2013 14:15:52 GMT -5
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Post by blueadzuki on Sept 18, 2013 22:36:44 GMT -5
Not sure about that, given the flavor, it'd probably turn into something closer to lomo.
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Post by blueadzuki on Sept 18, 2013 16:51:30 GMT -5
Well a lot of ancient beer recipies did use wormwood. And of course Artemisia (that's WHY the common name is mugwort). The Scots also were know to flavor beer with heather. If you happen to live near one of those specialty shops that carries 10,000 different microbrewed beers you might want to snoop around and see if you can find any unhopped ancient beers and look up what they are using for ideas. Unfortately I can't really give you any names to start with. St. Peter's King Cnut would probably be a good start, but I'm not sure if they still make that (or, indeed if it was ever exported to the US at all). A lot of the ancient beers on or formerly on the market (Midas Touch, Ninkasi,Gilgamash, Tutankamen Ale etc.) have Middle Eastern or Asian recipe bases, so the beers are not really MEANT to conform to any Western beer taste idiom (they taste sweet by our beer standards because they are supposed to taste sweet) But there is probably SOMETHING out there that you can use for a prototype.
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Post by blueadzuki on Sept 18, 2013 15:05:00 GMT -5
Not just taste; a lot of them could use some upping of bulb size too (there's only so much you can do with pea sized bulbs, which is as big as a lot of them get).
Based on my growing of them, I think A.moly could also use a little selection for more even bulb growth. In my pants, a lot of times the inner layers of the bulbs grew so rapidly they split the outer layers, leaving large rents in the fleshy parts. This might be OK in the Mediterranean area, but up in my colder, wetter world it resulted in a lot of bulbs getting moldy unless I peeled them down to the first "whole" layer (which often resulted in the loss of a quarter to a third of the already not so mighty bulb weight)
As for edible ornamentals I think A. roseum has it's charms as does A. neopalitum. Twinleaf onion is breathtaking, though the small size of both plant and bulb means that it might be hard to make the crossover to eating unless you have a LOT of plants. A. caeruleum is also quite pretty. I'm sure there are others but a lot of the odd alliums I got over the last year arrived too late for this years plantings, so I wont be able to make judgements about them until next year.
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Post by blueadzuki on Sept 18, 2013 14:52:14 GMT -5
ah, ok thanks for the clarification about the usa law about horse meat yep, if he asked you about the stuffed thingh...no possibility to go wrong, i've tasted donkey meat and i can assure you that is fine quality! Actually the "no horse law" is so strict the USDA/ Customs actually devised a DNA test to be used on imported salami to MAKE SU .AE it was 100% beef/pork (since both horse and donkey are permitted in some salamis (inclining a few AOC ones so their presence is theoretically possible). The USDA is a bastard like that. Here in NYC there are a lot of ethnic classics that have to be served sort of underground, If you want to have roast cuy (guinea pig) (a Peruvian classic) you sort of have to have a friend of a friend to give you the time and address. And despite being sold pretty much out in the open, the NYPD regularly does raids down in Chinatown to confiscate frogs and turtles from the restaurants ostensibly as a disease control issue. And I have no doubt that Donkey is tasty. If I ever take a trip to France one of the stops on my itinerary is going to be Arles, not because I'm a Van Gogh fan but because I want to try their revered sauscisson d'ane (since I'd have to go through the Camargue to get there, I'd probably try the horsemeat sausage they are famous for as well).
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Post by blueadzuki on Sept 17, 2013 12:21:30 GMT -5
the question about wath kind of meath for the bresaola is of easy explenation, you can do bresaola with beaf meat and also with horse meat too! In Italy yes, but over here in the states, only the beef version is legal to sell, since horse is not classified as a meat "fit for human consumption" (if not saying agree with this, I am merely stating the law) Heck if you were making it yourself, you could probably make it out of donkey, mule, zebra, water buffalo, bison, pretty much any ruminant with tenderloins. Just take me for granted on this he though I meant "bracciole" (he also asked what I wanted it stuffed with, another give away.
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Post by blueadzuki on Sept 17, 2013 6:41:48 GMT -5
I remember back in college, there were some points where it was rather hard for me to keep up on my notes due to the fact I would get lost in the fact that the teacher would tend to pronounce "measure" with a long "a" Or the owner of the local stamp and coin shop, who had the tendency to say the phrase "in other words" at the end of every clause (in those places where most people would either say "um", well or just take a breath). And I have my own Sicilian story. The very first time I walked into my local deli to buy some bresaola, it took me almost 15 minutes to get what I wanted, due to the deli owner (who was Sicilian) thinking I wanted "bracciole" (I knew something was up when he asked what kind of meat I wanted my bresaola to be.)
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Post by blueadzuki on Sept 16, 2013 6:35:55 GMT -5
It might and indeed the young pods are sort of used in such a manner in Indian cooking. The only caveat I'd add is that it really only works if you are punctilious about getting your crop picked. As far as I know, vulgaris beans don't become poisonous if you let picking slip a few weeks and harvest your crop a little too ripe; they just get a lot less pleasant to eat (okay I know that, technically a lot of vulgaris beans are poisonous if not cooked correctly, but the warnings I usually hear about vulgaris seem like nothing compared to those telling people not to eat mature colored lablab seed.
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Post by blueadzuki on Sept 15, 2013 22:02:23 GMT -5
Mine just started flowering a day or two ago (white).
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Post by blueadzuki on Sept 12, 2013 7:56:36 GMT -5
Pate de fois d' Eascargot (snail liver mousse) is also a new item in haute cuisine; for those with sharp scalpels, very good eyes and lots of patience (I think they said a serving is about 2,000 snail livers).
And while it is not food related, there is another odd snail profit I can see. You know those giant land snails that are driving the people of Florida to distraction? well I happen to have noticed that, in the Phillipines, shells of those snails are being collected cleaned, bagged and sold to the craft shell industry for prices that are high enough the collectors are making a pretty good living. It seems to me a domestic industry is just waiting for exploitation. The same way I sometimes wonder why all of those people with Schinus molle trees cluttering up their yard and making a mess don't simply collect the berries, dry them and drive the Reunion pink peppercorn cartels out of business (it's the same species, after all).
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Post by blueadzuki on Sept 9, 2013 20:41:06 GMT -5
The second from the left might be a little iffy as well. While I have never grown this particular corn I assume that, if the cob 3rd from the right is what a "type" cob for the variety is supposed to look like, I assume that the corn is supposed to be all one shade. While most of the kernels on the second to the left are purple, they are all different shades of purple. I get the feeling that if you put too many of the lighter purple kernels in your seed stock, you'll begin getting kernels that are progressively paler and paler shade, until at least some of them turn white again and will have to be rouged out. If getting all of your corn to look like the 3rd from the right is your goal, you probably only want to save those kernels that match it in shade to keep the purple that intense.
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Post by blueadzuki on Sept 8, 2013 12:39:48 GMT -5
I can't speak for how pure any of Sandhill's corn seed is, but I can testify that a the seed of lot of the varieties they offer do not look AT ALL like seed of the same varieties if you buy it from some other purveyor.
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Post by blueadzuki on Sept 8, 2013 8:10:10 GMT -5
My snails are not too fond of garlic, but they really really love leeks, peas, and spinach. Leeks would be the ideal trap crop for them: More attractive than anything else in my garden. Maybe they would eat garlic after a 2 day fast. I meant garlic to cook them with; the most common recipe I know of for snails involves garlic butter.
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Post by blueadzuki on Sept 7, 2013 17:22:23 GMT -5
I sort of depends on the type. Kabouli type plants do indeed tend to be a bit larger, but their usually also lankier so the actual amount of leaf biomass is probably roughly the same. I suppose you could try with a very LARGE desi type (like Monk's Morrocan) and hope it had larger size while retaining desi density, but even that would probably be a gamble.
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Post by blueadzuki on Sept 7, 2013 17:19:01 GMT -5
Yes the can take a long long time. I have only one plant that MAY have flower buds (it has little clusters of buds that look like a flower panicle, though they could just be another sort of leaf node. Which is probably the one "from the bag" lablab that made it in and survived, as opposed to the ones that I grew from seed I extracted from overripe fresh pods sold as vegtables. (and which appear to be too long season for here) And even they are barely started. I'm beginning to think Ruby moon and the other ornamental ones sold for horticultural purposes here are REALLY REALLY short season for the species..
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