I still haven't done anything with the hearts of palm.
My preserved lemons and limes are done. I haven't opened them yet.
My preserved lemons and limes are done. I haven't opened them yet.
0 Kudo
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My typical ignorant american palate -- including enchiladas
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 r |
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Posts: 4237 (08/21/08 6:34 AM) Registered loser
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TC |
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Posts: 168 (08/25/08 2:13 PM) I Need A Clue
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I just made two loaves of fig bread.
UNREAL how good it is. The farm on the bay has two GIANT fig tree/bushes that produced way more fruit this year than usual. My friend and her mother have put up dozens of jars of figs already. I brought home a ned-sized bucket FULL of figs that are so perfectly ripe it's crazy. I've never had figs this good before. Anyhow, I found a recipe and adjusted a bit because I didn't have milk and I had to add nutmeg and vanilla. I happened to have pecans like it called for. Anyway, that something so simple as a fig can taste so frigging good is amazing. |
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Baby Please |
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Posts: 4123 (08/25/08 2:19 PM) Baby Pees |
i love figs but never really get to eat them
for dinner tonight I'm doing breakfast. Eggs Benedict with home fires (because mr. beep thinks he has to have a freaking potato with every freaking meal) |
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r |
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Posts: 4279 (08/25/08 2:34 PM) Registered loser
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I used some of the preserved limes in my vodka this weekend. I was pretty disappointed. It lost all the goodness of a fresh lime and it seemed worse than
using shit from a bottle. I had to scrape and scrape the pulp and rind otherwise it was extremely salty. Seemed like a lot of work with no payoff. I am glad
I only made 3 jars total (2 lemon and 1 lime). Maybe it will work better in marinades. I am going back to quartering fresh limes, putting them into the
vodka, and putting that in the freezer for a few hours.
I bet those figs are good. I made a fig sauce one time for pork chops and it was incredible. |
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Reverend Henry Kane |
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Posts: 657 (08/25/08 2:37 PM) |
TC wrote: Do fig newtons really have insect wings in them? |
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CBRetriever |
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Posts: 20495 (08/25/08 3:29 PM) MESS member |
would you please post the fig bread recipe - I never know what to do with all the figs our trees produce
tyia |
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HoodooRhythmDevil |
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Posts: 877 (08/25/08 3:43 PM) VM17 |
I had fresh tamales while in SoCal last week. I even carried some home and ate them in Florida the day after I got home.
They were really fucking good. That's all from here. Back to you in the studio... |
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TC |
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Posts: 169 (08/25/08 3:50 PM) I Need A Clue
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2 cups of figs -- I used much more than that I think. 3 cups of flour. 2 teaspoons of baking soda. Lots of cinnamon. 2.5 cups sugar. 3 eggs. half cup of milk
(I used water and I think it's better actually). 3/4 cup of peanut oil. cup of pecans. salt. vanilla. nutmeg.
cut up and smash the figs. whisk the eggs and sugar. Add the cinnamon, salt, vanilla, nutmeg, baking soda and mix. Mix in the oil and figs. Sift the flour in a little at a time. Pour evenly into two greased loaf pans. Bake for one hour on 350. |
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Fezzzy |
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Posts: 1836 (08/25/08 5:11 PM) Registered user |
Your granite has hickeys on it.
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CBRetriever |
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Posts: 20496 (08/25/08 5:38 PM) MESS member |
thanks, it's copied and saved - I'll use it on the figs from the second fruiting this year
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HoodooRhythmDevil |
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Posts: 878 (08/25/08 7:09 PM) VM17 |
The second fruiting sounds decidedly Off Topic-esque...
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r |
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Posts: 4311 (09/02/08 8:27 AM) Registered loser
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Experimented with a muscadine + champagne vinegar reduction this weekend. Not bad... still came out a little too sweet for the pork chops.
Grilled pizza was good. Nothing fancy. Thin crust drizzled with olive oil infused with basil and the garlic cloves from the muscadine reduction, sliced mozzarella, sliced fresh tomatoes, and a liberal amount of parmesan cheese. This was cooked on a charcoal grill. Pretty tasty. |
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TC |
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Posts: 519 (09/02/08 8:38 AM) I Need A Clue
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I bought a couple of lobsters the other night and dunked them face first into a huge pot of boiling water and then I ripped one appart and et it. It was
magnificent!!
Do you ever do anything with the face/head upper torso part? Cause I always throw that out. Is there any meat in it I should know about? |
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hwamf |
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Posts: 2940 (09/02/08 8:52 AM) FAQ bitcher |
Make stock. That is all.
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TC |
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Posts: 522 (09/02/08 8:55 AM) I Need A Clue
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What can shellfish stock be used for that would be better than using chicken stock?
I've never considered making it. |
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TobaccoRhoda |
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Posts: 26751 (09/02/08 8:55 AM) Registered user |
STOP PUTTING AN S ON THE END OF RAVIOLI.
Right now. |
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hwamf |
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Posts: 2941 (09/02/08 8:57 AM) FAQ bitcher |
But they had more than one!
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hwamf |
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Posts: 2942 (09/02/08 9:00 AM) FAQ bitcher |
Seafood chowders, bisques, etc.
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TC |
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Posts: 523 (09/02/08 9:01 AM) I Need A Clue
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We always said raviolis in my family.
dictionary dot com says it's ok. http://dictionary.reference.com/browse/raviolis :: shrug :: |
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TC |
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Posts: 524 (09/02/08 9:02 AM) I Need A Clue
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hwamf wrote: Ok. Not a big chowderhound. Or bisque. I might like one bowl out at a restaurant, but I don't like it enough to make a batch. Don't eat mussels. Clams are so good in chicken stock and white wine with lemon. |
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- The Apprentice
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- American Idol PAST SEASONS
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- Lost
- Other Shows That Suck
- Off Topic
- Clubs That Suck. No, Really.
- The Dump
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- FAQ
- In Memory, 9/11/01
