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A Food thread

A Food thread

Old Sep 10th 2020, 4:21 am
  #1246  
 
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Default Re: A Food thread

Originally Posted by lizzyq View Post
Goodwill is my usual source for occasional use vintage kitchenware that I don't want to pay through the nose for
We've scored all sorts of good things at Goodwill.
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Old Sep 10th 2020, 9:24 pm
  #1247  
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Default Re: A Food thread

Dinner smells good.



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Old Sep 11th 2020, 12:16 am
  #1248  
 
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Default Re: A Food thread

Originally Posted by BristolUK View Post
Dinner smells good.

It does. We're having gumbo.
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Old Sep 11th 2020, 1:21 am
  #1249  
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Default Re: A Food thread

We are having soy braised chicken thighs and Korean style aubergines with rice. A bit long winded because the two dished need different oven temperatures, and it smells really good and I am STARVING!
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Old Sep 11th 2020, 5:01 am
  #1250  
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Default Re: A Food thread

My attempts at preserving fresh basil aren't going too well; if I wanted to grow 'indoor basil', what would be the best source to start with? My local grocery stores sell 'living basil' but surprisingly the 'wrapper' discouraged planting. Should I buy seeds somewhere? Or would a Garden Center sell small plants to get started with? I see a Home Depot visit in the future ...
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Old Sep 11th 2020, 12:22 pm
  #1251  
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Default Re: A Food thread

Originally Posted by Steerpike View Post
My attempts at preserving fresh basil aren't going too well; if I wanted to grow 'indoor basil', what would be the best source to start with? My local grocery stores sell 'living basil' but surprisingly the 'wrapper' discouraged planting. Should I buy seeds somewhere? Or would a Garden Center sell small plants to get started with? I see a Home Depot visit in the future ...
My SD says the supermarket here does the same but she planted anyway and it worked well. So well, she stopped doing it as she was producing more than we used.
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Old Sep 11th 2020, 7:41 pm
  #1252  
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Default Re: A Food thread

Originally Posted by BristolUK View Post
My SD says the supermarket here does the same but she planted anyway and it worked well. So well, she stopped doing it as she was producing more than we used.
OK, great! I will give that a try as they are readily available at the moment. I just read a few online guides about growing basil. seems like the fact that my patio has full western exposure and temps over 100F every day at the moment would rule out outdoor growing. For indoors, I'll need to provide a large-ish pot and plant several because my favorite dish uses about 3-4 oz of chopped basil leaves - that's a huge amount - and in order to avoid decimating any one plant, I'll need to have several on the go at once. I just cooked my favorite Italian dish last night, a simple mix of italian sausage, tomatoes, garlic and basil - lots of basil - and it was delicious! I keep upping the amount of basil and it just keeps getting better!

I am currently experimenting with freezing the basil. My latest experiment involves tossing the leaves in olive oil before freezing, and it does seem to be working, but time will tell.
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Old Sep 11th 2020, 8:37 pm
  #1253  
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Default Re: A Food thread

Originally Posted by Steerpike View Post
OK, great! I will give that a try as they are readily available at the moment. I just read a few online guides about growing basil. seems like the fact that my patio has full western exposure and temps over 100F every day at the moment would rule out outdoor growing. For indoors, I'll need to provide a large-ish pot and plant several because my favorite dish uses about 3-4 oz of chopped basil leaves - that's a huge amount - and in order to avoid decimating any one plant, I'll need to have several on the go at once. I just cooked my favorite Italian dish last night, a simple mix of italian sausage, tomatoes, garlic and basil - lots of basil - and it was delicious! I keep upping the amount of basil and it just keeps getting better!

I am currently experimenting with freezing the basil. My latest experiment involves tossing the leaves in olive oil before freezing, and it does seem to be working, but time will tell.
I have also successfully repotted supermarket basil. Usually there are multiple plants in that one supermarket pot, so soak the pot thoroughly by standing it deep in water for an hour or two, then carefully pull the whole lot out in one go and tease the roots apart gently and plant each one either in a pot on its own or well separated in a big pot using a good quality potting compost. Good light and regular watering will do nicely and pinch any flower spikes out as they form.
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Old Sep 11th 2020, 11:25 pm
  #1254  
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Default Re: A Food thread

Originally Posted by Steerpike View Post
I am currently experimenting with freezing the basil. My latest experiment involves tossing the leaves in olive oil before freezing, and it does seem to be working, but time will tell.
I'm interested. My lime leaves freeze well forever, but they came frozen. When I've tried to freeze basil, when I defrost it just turned to mush.
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Old Sep 11th 2020, 11:44 pm
  #1255  
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Default Re: A Food thread

Originally Posted by caretaker View Post
I'm interested. My lime leaves freeze well forever, but they came frozen. When I've tried to freeze basil, when I defrost it just turned to mush.
I've tried freezing them 'naked' and yes, they turn to an ugly black mush. Hence the attempt with oil. I've only used the 'result' once so far, and it SEEMED like the leaves retained their vibrant green color once cooked. You do need to accept that you are also adding a bunch of olive oil to the dish, but I love olive oil too! The leaves are decidedly 'limp' once thawed, but then, they are limp a microsecond after you drop in the hot sauce you are cooking!

Here's an article about it ... https://www.thespruceeats.com/how-to...-basil-1388437

in which they say, "Use a food processor to coarsely chop washed basil leaves. Add a drizzle of olive oil and pulse to lightly coat the leaves with oil; this will keep the basil from turning black in the freezer. Scoop the resulting mixture into ice cube trays and freeze".

Here's a nice, in-depth review of 6 methods .. https://anoregoncottage.com/freezing...leaves-6-ways/ She concludes the freezing in oil is NOT successful, but then, she was trying to use small pieces of the whole batch; I just dumped the whole batch straight into my sauce!


But I didn't use a blender as I like my leaves pretty large in my dish, so I just roughly chopped them and then hand-tossed, gently.

Note, this article warns about botulism ... https://susiej.com/the-safe-way-to-p...thout-botulism
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Old Sep 11th 2020, 11:52 pm
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Default Re: A Food thread

Originally Posted by Steerpike View Post
Note, this article warns about botulism ... https://susiej.com/the-safe-way-to-p...thout-botulism
#buzzkill
The packet holds 30 or so leaves (guess) and I want to use 4 or 5 at a time, maybe months apart. I usually go to the Asian market where it's just in baggies and it's the Thai basil, not sure if the plastic clams of basil in the supermarket are any different. It's such a great herb but I hesitate to buy it because I waste most of it.
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Old Sep 12th 2020, 12:55 am
  #1257  
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Default Re: A Food thread

Originally Posted by caretaker View Post
#buzzkill
The packet holds 30 or so leaves (guess) and I want to use 4 or 5 at a time, maybe months apart. I usually go to the Asian market where it's just in baggies and it's the Thai basil, not sure if the plastic clams of basil in the supermarket are any different. It's such a great herb but I hesitate to buy it because I waste most of it.
I THINK she's saying that the threat of botulism only occurs if you refrigerate, not freeze ... but I may be wrong ...
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Old Sep 15th 2020, 3:19 pm
  #1258  
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Default Re: A Food thread

Why does banana taste different when mashed rather than sliced and added to toasted bread or waffle?
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Old Sep 15th 2020, 3:27 pm
  #1259  
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Old Sep 15th 2020, 4:22 pm
  #1260  
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Default Re: A Food thread

So did anyone complain about the food?
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