Results (many) and thanks to Sleevendog and CarolB
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Need ideas to germinate old old beans
Comments (36)Thought I'd report back on germinating beans with a nitrate solution. (Only a third [8/24] of my beans planted in ground earlier in May had germinated). In the cell pack with Miracle Grow I planted 72 beans. Thirty one germinated, so 43%. The cells were too small, so that a couple of beans got their roots growing over the stem, so that they could not get up out of the soil. Pretty weird to see a bean with true leaves trapped in the pro-mix, coiled twice,yet not able to escape the roots. Those roots were partly above the soil. Also, some beans came up with oddly thin stems. (That was the case in the garden as well.) Quite a few had trouble completely splitting their seed coats even after their were well above the soil, so I gave them a little help with that. Tonight I planted out as many as I could. Will be interesting to see how many survive transplant. I left the weaklings in the cell packs to see if they will develop any more. I still need to plant out a lot more but I'm going to move on to my seed purchased for 2018. Got to get them in pronto....See MoreThe "holy grails" of food prep
Comments (9)SD, that rye looks FANTASTIC! One of my favorite breads. I had half a mind to try it once but then I googled the technique and decided to just keep buying it, I can get good imported stuff at the local Meijers grocery chain. I bow down to your tenacity on that one!! Jakkom, soup is an interesting addition. I've always figured there was no honor in being good at soup, so thanks for making me feel like I have SOME credibility in the kitchen! ;) It seems to be the one thing I can do with very little effort, throw together a great soup out of whatever is languishing in the fridge. In fact, I would go so far as to say I am a POOF soup savant! ;) It seems to suit my style the best--all jumbled together in a big pot and the simmering process works it all out in the end. On the other hand, anything that requires meticulous attention to detail, a hands-on skill of shaping or folding or manipulating in any specialized type of way, or multiple steps . . . not in the cards for me. But since I like the idea of eating such things once and a while, I keep trying . . . If I had the money and the access, I'd leave it all to the pros! Perhaps best that I don't have either, or I would weigh a lot more than I do!...See MoreWhat's for Dinner 355
Comments (103)sleevendog… “no mustard seed” – LMAO! I wanted to add crème fraiche to my pizza but thought better of it ; ) Your pizza looks awesome! Bet it tasted even better than awesome. You somehow knew I was going to ask about your frittata, right? Thank you for including the cooking times, methods, and ingredients. I wanted to make a frittata the other night but was low on veg’s. I’d never have thought of potatoes on the bottom like a potato anna… You’ve inspired me… Now, are you positive that's not burned/charred, rather than browned? Ha, ha! neely, I’ve never tried that, but will have to as it looks good! I’ve made fruit and coffee ices in the freezer - not the same. ann_t, there was a huge Fed Ex truck outside late last night and I told DH “That’s Ann’s quail – she shipped some to us!” He looked at me like I had lost it. Wishful thinking… ; ) Your quail, salad, and potatoes would have made my year! Yum! ann_t, the website with pizza pan required an order of $100 minimum, so I had to purchase a cheapo version elsewhere. That pan was 20 gauge and would have been lovely... sigh. Cooking is hit and miss just now. Last night was leftovers, tonight I'm not sure. Promised DH fish tacos this week (maybe), and if I can find some good boneless chicken thighs I've got one more decadent meal for him before I begin packing the kitchen in earnest... oh, and I still have to make a 'ton' of ann_t's artisan bread to freeze for pizzas....See MoreDon't like sous vide?
Comments (73)Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!...See Moreplllog
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