New Grocery Experience
10 years ago
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- 10 years agolast modified: 10 years ago
- 10 years ago
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Unknown grocery store bought Cycad... and irregular new growth
Comments (6)Zamia furfuracea is the "cardboard palm" with thick, textured leaves that are brownish on the undersides. Zamia floridana is the "coontie" They both need similar conditions. Neither is likely to have success where they are currently situated, based on the new growth they have made. They will very slowly look worse and worse and will be candidates for insect, mealy, scale or mite infestation. Without enough light they may not even send out new growth at all. The existing new leaves have formed as a result of the plants' prior existence. Cycads store carbohydrates from photosynthesis. When the critical threshold has been reached, they form new leaves. Without light there is no phootosynthesis, and no growth. The older leaves can last several years. I cannot stress enough - without good light your plants will never be healthy despite your best efforts with good soil and fertilizer. Cycads are not good houseplants unless you can provide superior lighting. Try Sansevieria for a low light location. x...See MoreNew recipe experiences?
Comments (3)This is sort of a cross between soup and gumbo. I hope it's the last cold weather dish I have to make for awhile, but it's definitely going into my keeper file for next winter because everybody liked it a lot. We added hot sauce at the table, and I made a note to increase the creole seasoning a good bit next time. But we all like things really spicy. As written, it's very mild for a Cajun dish, but also very flavorful. CHICKEN GUMBO SOUP 1-1/3 c. raw white rice 1 (3-4 lb.) chicken (I used a whole one, but cut up is ok) 7 c. chicken broth 1 c. chopped celery 1 c. chopped onion 1 c. chopped ham (cooked) 3 T. hot sauce 1 tsp. creole seasoning 3/4 tsp. pepper 1/2 c. butter 3/4 c. a-p flour 4 c. milk 3/4 c. white wine Put chicken in a large pot; add broth. Bring liquid to a boil over high heat; then reduce heat and allow to simmer for approximately 40 minutes, until chicken is tender and thoroughly cooked. Remove chicken to a plate, reserving the stock. When cool enough to handle, chop chicken into bite-sized pieces. Meanwhile, begin cooking rice according to package directions, but remove from heat 15 minutes before the recommended cooking time has expired. Drain off any remaining liquid, and set rice aside. In large pot over moderate heat, saute celery and onion in 1 tablespoon of butter for 5 minutes. Add chopped ham; cover. Continue cooking, stirring occasionally, for about 10 minutes, until all ingredients are tender. Add all the reserved broth and the partially-cooked rice to the pot. Stir in hot sauce, creole seasoning and pepper. Simmer, uncovered, for 15 minutes. Meanwhile, in a separate pan, melt remaining 7 tablespoons of butter over medium heat. Gradually add flour, whisking constantly, until all flour is incorporated and mixture is smooth. Continue cooking and stirring an additional minute. Gradually add milk, continuing to whisk constantly, until mixture is thick and bubbly. Add some of the stock mixture to the milk mixture, continuing to stir. (This part was very fuzzy. It didn't give any reason, but I assume some sort of tempering process was needed. With no clear instructions, I added about 1/2 cup stock and stirred for a couple of minutes.) Then add milk mixture to stock mixture. Stir in chopped chicken and wine, simmering about 15 additional minutes. A bit time-consuming and a bunch of dirty pots, but we liked it a lot more than plain chicken soup. Wonderful with fresh, hot bread and a salad! sm...See MoreA new High-priced steak at the grocery store.
Comments (6)Wagyu actually is a specific breed of cattle, or rather breeds, there are several separate Wagyu breeds. Canada even has a Wagyu association, I think it's only grown in Alberta, though. Wagyu translates into "Japanese Cow" or "Japanese Beef" or something along those lines. Wagyu cattle are genetically predisposed to intense fat marbling, and so command a higher price than "plain old" beef. I tried it. Once. I disliked the slick of tallow left in my mouth, it's that odd texture thing that gets me, so fortunately, I wasn't all that impressed with something that's outrageously expensive, LOL. If regular beef is $10 a pound and Wagyu is $60 a pound, then it had better be 6 times as delicious as the other. I just don't think it is. Annie Annie...See MoreNeat Experience - Curbside Grocery Shopping
Comments (18)For frozen things through Coborn's it's packed with dry ice as I recall and refrigerated stuff is insulated. I believe they say it will keep 4-6 hours. Just looked it up: "Will my ice cream melt? Will my lettuce freeze? Your groceries arrive in weatherproof totes and coolers to keep your frozen food frozen and your perishables protected from the weather. Freezer items get packed in ice and dry ice to stay frozen for several hours  even ice cream. We usually suggest that you unpack your groceries within 4-6 hours of delivery  sooner in extreme temperatures. If you're wondering exactly when your groceries arrived, you can always log on to our web site that day, and you'll see the exact delivery time next to the yellow truck at the top of the page. (If they haven't arrived yet, you'll see our "Target Delivery Time.") Tipping Policy No tipping, please." One thing they are a stickler on is that an adult with ID must be home for alcohol delivery, otherwise they make a charge and refuse to leave it, which only makes sense....See More- 10 years ago
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- 10 years agolast modified: 10 years ago
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