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Post by canadamike on Apr 7, 2010 20:13:44 GMT -5
Mj, your description of the smell of ''male ejaculate'' had me rolling on the floor. Nor bad for a girl writing in her avatar that she wants to honor God  We want details, how do you know ;D???  Mind you, I always thaught that a good BJ was a godly gift  I would like to point out to any available hot sexy good looking gal here that would like to breed nuts that I have always been considered as one and I am now single ...  |
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Post by mnjrutherford on Apr 7, 2010 21:12:19 GMT -5
Mj, We want details, how do you know ;D??? Gee, let's see, I've been married since I was 19...  |
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Post by mnjrutherford on Apr 7, 2010 21:16:38 GMT -5
Nor bad for a girl writing in her avatar that she wants to honor God Forgot to mention, you haven't tasted my bread yet either!  |
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Post by blueadzuki on Apr 8, 2010 20:14:13 GMT -5
ALSO, here is something else to consider... I make fresh rice noodles. The rice (normal long grain) is washed, then put into a bowl with water just to cover and soaked for 24 hours, minimum. Then put into a blender and blend on high for 5 to 10 minutes until it is a smooth liquid. The liquid is strained into a pitcher. I have a huge Asian steamer pot and the steaming layer is about 12" in diameter. I get that filled with water and steaming good then I take a square, 9" Pyrex baking dish, brush it generously with veg oil and put it on the steam plate. Then pour in about half a cup of the rice, cover, steam for 5 minutes. Open, oil the top of the rice, pour a second half cup of rice, cover and steam for another 5 minutes. You repeat this process until all the rice mixture is used up. The last layer you leave for about 10 minutes. I take the resulting cake to a local Chinese restaurant and they cook them for me in a stir fry. They have to do it because I can't get the BTU power nor the giant wok needed to give the proper "wok hey" to the dish. I'm wondering if noodles could be prepared of the legumes in the same fashion? Does this even sound tasty to anyone? The rice noodles are cooked with bean sprouts, shredded onion, beef, and oyster sauce mixed with soy sauce and just a touch of sesame oil. Yes, I too am a fan of stir fried rice cake, though given my drothers, I tend to prefer it the other tradional way, with shredded pork, winter bamboo shoots and lots and lots of pickled snow cabbage. or maybe like Xiamen mai fun, with pork, chicken,shrimp,ham,egg,scallions,peppers,onions, and more pickled cabbage (though a different kind that in the first one). But getting back to the bean question, It might work. The chinese make a kind of thin trasparent noodle out of mung beans (those are the "bean threads" you find in the filling of spring rolls. so you might be able to make a cake out of them, though if the threads are any indication a "bean cake" might be more like jello than one would like. |
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Post by canadamike on Apr 8, 2010 22:09:27 GMT -5
The man is blessed, Mj, believe me , he is blessed... Does he only knows how lucky he is??  If not, can I help in your garden My girlfriend will want to kill me first for that one, then she will piss in her pants and laugh like crazy!! Then she might want to prove to me how ''understanding'' she is Ouf!...looks like a plan Ghee, we dirt people are bad ;D ;D ;D |
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Post by trixtrax on Apr 8, 2010 23:30:17 GMT -5
Pea shrub. I'm kindof on the wall about this one. Some say it is edible, some say not. It does have traditional food usage, but that doesn't necessarily mean it was/is a staple there. So I don't know. I'm leery because some pea family members have toxins that build up for a while before causing problems, like many Lathyrus spp, Vicia spp, Robinia spp (Black Locust supposedly has edible flowers but I have read of poisonings), Acacia spp, etc. Though they do all have some edible members. I'll stick with feeding it to my chickens when the plants get big enough. On a related note, it does seem this plant has a lot of variability in many traits, to the point some look almost like another closely related species, Caragana microphylla. Maybe there are some better edible genetics out there, while some are less edible?
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Post by trixtrax on Apr 8, 2010 23:41:47 GMT -5
Telsing - Ken Fern (PFAF) mentions Elaeagnus spp. as often having edible seeds. www.pfaf.org/leaflets/elaeagns.phpI have tried a few roasted goumi (E. multiflora) and they had a nice flavor. Could probably be ground. I really like goumi the best (personally). Elaeagnus are fungally N-fixing, grow relatively fast to amazingly fast, easy to propagate by cuttings, layering, etc, fruits early in its life. I have seen accidentally girdled seaberry just dump berries on top of the normal bumper harvest. Just really great multi-functional plants. |
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Post by mnjrutherford on Apr 9, 2010 6:33:51 GMT -5
But getting back to the bean question, It might work. The chinese make a kind of thin trasparent noodle out of mung beans (those are the "bean threads" you find in the filling of spring rolls. so you might be able to make a cake out of them, though if the threads are any indication a "bean cake" might be more like jello than one would like. Blue, you have no idea how hungry I am for such foods. They simply don't exist around here. Coastal NC is a culinary wasteland. All we get is "country cooking" and fried seafood. I was raised on this sort of food, I enjoy it, but I cook it myself and when I go out, I like to go out for the adventure! ANYway, I am familiar with bean thread, yam noodles, tapioca noodles, etc. Do you know how to make them? I can get bean thread and tapioca WRAPPERs (not noodles) in the local Asian shops, but I would prefer to be able to produce them myself. In a couple of years, I'm hoping to grow my own soybeans and I will then start producing our own tofu. We can't get lovely silken tofu, only firm and extra firm. I've forgotten about fishcake all together.  Michel, when we meet people he never fails to pat his tummy proudly and and exclaim that I'm the best cook on the planet and that he is the most fortunate man on the planet. Guests are always welcome in our home, so if you want to see if there are any worthy ladies down this way, you have a place to call home while you do so and you won't starve while you are here! |
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Post by ottawagardener on Apr 9, 2010 8:09:34 GMT -5
Trixtrax: Funny, I was thinking about the possibility of toxins because it is a legume too. The vast majority of reports I read on its edibility seem to suggest that it is safe but I suspect they draw upon the same sources so I need to read more and I'm sure, like you said, there is variability. As for Goumi, I read this too but wasn't sure how good it was. I would like to try it though. Just found out that 'ground almond,' aka chufa has been found near a region where I am looking to buy land. I realize that it is annoying and invasive etc... but I love Horchata and it already grows there.  |
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Post by blueadzuki on Apr 9, 2010 8:17:30 GMT -5
But getting back to the bean question, It might work. The chinese make a kind of thin trasparent noodle out of mung beans (those are the "bean threads" you find in the filling of spring rolls. so you might be able to make a cake out of them, though if the threads are any indication a "bean cake" might be more like jello than one would like. Blue, you have no idea how hungry I am for such foods. They simply don't exist around here. Coastal NC is a culinary wasteland. All we get is "country cooking" and fried seafood. I was raised on this sort of food, I enjoy it, but I cook it myself and when I go out, I like to go out for the adventure! ANYway, I am familiar with bean thread, yam noodles, tapioca noodles, etc. Do you know how to make them? I can get bean thread and tapioca WRAPPERs (not noodles) in the local Asian shops, but I would prefer to be able to produce them myself. In a couple of years, I'm hoping to grow my own soybeans and I will then start producing our own tofu. We can't get lovely silken tofu, only firm and extra firm. I've forgotten about fishcake all together. Michel, when we meet people he never fails to pat his tummy proudly and and exclaim that I'm the best cook on the planet and that he is the most fortunate man on the planet. Guests are always welcome in our home, so if you want to see if there are any worthy ladies down this way, you have a place to call home while you do so and you won't starve while you are here! I will keep that in mind if I'm ever in the vicinity On the (hm...hm) "eucalyptus manner" it reminded me of a semi funny story. Like most garderers/plant enthusiasts I have a "plants i'd give my eyeteeth to get my hands on" lists. Near the top of that list for a while has been an odd Malaysian fruit tree called the Keppel apple (Stelechocarpus burahol), a cheymoya/pawpaw relative whose fruits are subbosed to make your bodily excretions smell like violets. The issue here is the words "boldily seceretions". Whne I started my seach the seceretion I was thinking about was sweat (that being how the first place I had heard of it had described it's power) As I went web seaching however I discover that while many people were also trying to track down this plant for the same reason, a far greater number were trying to find it to see if it made a somewhat more "intimate" emission smell, and taste, better. Oh and no, as of this point I still have not tracked down plant or seed (thne again if the stuff is so rare, I may be just as well I haven't found it yet, If I do it will likely be the one and only time in my life, and It would be better if it happened when I was in a position to truly treat the tree as it should be treated (living up here in the Northeast, all tropical trees I can grow are de facto houseplants) |
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Post by mnjrutherford on Apr 9, 2010 9:08:01 GMT -5
Is this plant anything like the "Custard Apple"? The violet thing is "interesting". It does make me wonder if the fruit itself has a similar fragrance? Wouldn't something that affects one secretion have an effect on other secretions as well? Cause hey, if you were actually correct and it does effect the "aroma" of sweat, this could have a devastating effect on the deodorant business!
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Post by blueadzuki on Apr 9, 2010 10:23:19 GMT -5
Is this plant anything like the "Custard Apple"? The violet thing is "interesting". It does make me wonder if the fruit itself has a similar fragrance? Wouldn't something that affects one secretion have an effect on other secretions as well? Cause hey, if you were actually correct and it does effect the "aroma" of sweat, this could have a devastating effect on the deodorant business! Yep they're both in the Annoacae (I tend to use the words "custard apple" and cherimoya intercanagably due to the fact that with the exception of the soursop and the pawpaw I have difficulty telling one fruit from antoher by taste.) The odd thing is that, from the reports the fruit doesn't smell like violets or much of anything, all the smell comes from its interaction/digestion with the body. But your'e right about the all body secretions, I was just referring to the fact that I was interested in it as a deoderant, while a lot of others seem to be interested in it a a sort of martial aid. As for the deoderant thing it's funny you mention it, as the one place where the trees are (or were) common was around a part of the palace of the local Raja, specifically around the part of the compound where he kept his harem. The Raja had them planted there so his varios wives and concubines could avail themselves of the fruit so that the Raja would not have to deal with any offensive ordors in his amorous daillances. |
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Post by mnjrutherford on Apr 9, 2010 12:06:54 GMT -5
Yep they're both in the Annoacae (I tend to use the words "custard apple" and cherimoya intercanagably due to the fact that with the exception of the soursop and the pawpaw I have difficulty telling one fruit from antoher by taste.) The odd thing is that, from the reports the fruit doesn't smell like violets or much of anything, all the smell comes from its interaction/digestion with the body. But your'e right about the all body secretions, I was just referring to the fact that I was interested in it as a deoderant, while a lot of others seem to be interested in it a a sort of martial aid. As for the deoderant thing it's funny you mention it, as the one place where the trees are (or were) common was around a part of the palace of the local Raja, specifically around the part of the compound where he kept his harem. The Raja had them planted there so his varios wives and concubines could avail themselves of the fruit so that the Raja would not have to deal with any offensive ordors in his amorous daillances. I've never had chermoya, custard apple, paw paw, or any other members of this family. We acquired 2 paw paw trees last year; however, and the larger of the two has 23 blossoms. Anyway, clearly, anything that might have some sort of sexual connotation attains instant attention. Trust me, I'm not immune and I would LOVE to say a load things with double and triple entendre (sp?), but, IF it's true that it causes such an effect, it is more important for me to understand why. What IS the FULL chemical interaction with the body? Are there any medical implications and what are they? If I were younger, I think I would focus on the obvious sexual applications. But, I'm old and I'm running out of time and the world is going mad. If I am to create a "safe haven" for my sons to thrive, grow, and create the next generation, I just don't have time for the playing part. I wish I did though! You guys can be HYSTERICALLY funny! ;D I'll have to let the boys know about all the more "amusing" aspects, such as how pineapple is supposed to improve the flavor of certain substances... Did you know that? |
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Post by blueadzuki on Apr 9, 2010 15:51:00 GMT -5
I'll have to let the boys know about all the more "amusing" aspects, such as how pineapple is supposed to improve the flavor of certain substances... Did you know that? I had heard something to that effect...... |
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Post by ottawagardener on Apr 9, 2010 17:44:43 GMT -5
Somehow my youthful education missed the pineapple reference, but now I'm fascinated by this violets - sweat thing.
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