... though it reminds me that we came up with an australian alternative to Prairie Oysters on the weekend, and I can't for the life of me remember what it was. Damn.
They're usually just called bush oysters, in my experience.
oh, yeah, true. But this was something to do with a very specific animal (can't remember which), and was quite clever.
... ok we were drunk so it probably wasn't clever, but it was funny
... ok we thought it was funny.
... though it reminds me that we came up with an australian alternative to Prairie Oysters on the weekend, and I can't for the life of me remember what it was. Damn.
They're usually just called bush oysters, in my experience.
oh, yeah, true. But this was something to do with a very specific animal (can't remember which), and was quite clever.
... ok we were drunk so it probably wasn't clever, but it was funny
... ok we thought it was funny.
... though it reminds me that we came up with an australian alternative to Prairie Oysters on the weekend, and I can't for the life of me remember what it was. Damn.
They're usually just called bush oysters, in my experience.
oh, yeah, true. But this was something to do with a very specific animal (can't remember which), and was quite clever.
... ok we were drunk so it probably wasn't clever, but it was funny
... ok we thought it was funny.
Platypus eggs?
0
JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited October 2020
Just Plain Old Wombat Gonads?
Jedoc on
0
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Not quite cooking, canning. Just starting the last few years, the jalapenos were bought from the farmers market.
Left is pickled and candied jalapenos. Left middle pickled green beans with dill and minced garlic. Middle right is pickled zucchini, dried red pepper, pepper corns, garlic cloves, dill, carrots and baby onions. Far right is simple just pickled zucchini, garlic cloves and pepper corns. Yes the two on the left have already been opened. The two on the right were quick pickled, not self stable, so they stay in the fridge.
what's your pickled zucchini recipe and what do you use it in!?
It is quick/cold pickled so it all stays in fridge. Other than the veg as I mentioned white wine vinegar, small amount of red wine vinegar, kosher salt, very small amount of brown sugar and a bit of ground black pepper corns. Heat that up let it cool and add to jar with veg before you seal it. Again though that is not shelf stable, still needs to stay cold.
what's your pickled zucchini recipe and what do you use it in!?
It is quick/cold pickled so it all stays in fridge. Other than the veg as I mentioned white wine vinegar, small amount of red wine vinegar, kosher salt, very small amount of brown sugar and a bit of ground black pepper corns. Heat that up let it cool and add to jar with veg before you seal it. Again though that is not shelf stable, still needs to stay cold.
KetarCome on upstairswe're having a partyRegistered Userregular
edited October 2020
Mint chocolate chip ice cream, mint ganache (for anything, really, but I used it in truffles) and Moroccan mint tea were my three favorite ways to use fresh mint when we grew it. My wife would probably insist on including mojitos too.
Ketar on
+5
KetarCome on upstairswe're having a partyRegistered Userregular
Mint infuses milk or cream really nicely, so anything you would make with dairy like that can be flavored with mint pretty easily. Make a mint creme brulee. Infuse your milk and then make chocolate pudding with a really nice mint flavor. Anything like that.
If you want more savory options, look into different Middle Eastern cuisines. Ottolenghi uses it in green couscous and all kinds of different salads and other dishes.
+2
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
Poached egg, diced ham and hollandaise on a bed of chunky chips/fries. Ideally paired with a frosty Bloody Mary and eaten during the grey hours between the night before and the morning after.
I made my first ever batch of macarons and while they're far too big they didn't crack, feeling good (they're orange due to food coloring because I'm filling them with pumpkin cheesecake)
Poached egg, diced ham and hollandaise on a bed of chunky chips/fries. Ideally paired with a frosty Bloody Mary and eaten during the grey hours between the night before and the morning after.
Pretty sure I’ve had a potato hash thing similar to this and it was excellent, so count me the heck in. Make mine on wedges please.
Poached egg, diced ham and hollandaise on a bed of chunky chips/fries. Ideally paired with a frosty Bloody Mary and eaten during the grey hours between the night before and the morning after.
a place called 'The White Rabbit' serves this exact dish not 15 miles from my house. They call it breakfast poutine and it is the stuff of sin
Posts
oh, yeah, true. But this was something to do with a very specific animal (can't remember which), and was quite clever.
... ok we were drunk so it probably wasn't clever, but it was funny
... ok we thought it was funny.
Lamb eggs?
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Platypus eggs?
a joke worthy of my own father
Left is pickled and candied jalapenos. Left middle pickled green beans with dill and minced garlic. Middle right is pickled zucchini, dried red pepper, pepper corns, garlic cloves, dill, carrots and baby onions. Far right is simple just pickled zucchini, garlic cloves and pepper corns. Yes the two on the left have already been opened. The two on the right were quick pickled, not self stable, so they stay in the fridge.
It is quick/cold pickled so it all stays in fridge. Other than the veg as I mentioned white wine vinegar, small amount of red wine vinegar, kosher salt, very small amount of brown sugar and a bit of ground black pepper corns. Heat that up let it cool and add to jar with veg before you seal it. Again though that is not shelf stable, still needs to stay cold.
thank you!
mint sauce
mint jelly
mint shortbread
mojitos
etc
If you want more savory options, look into different Middle Eastern cuisines. Ottolenghi uses it in green couscous and all kinds of different salads and other dishes.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I think I’ll make this too.
Spanish chorizo instead of Mexican, plus that good Costco bacon!
Chips Benedict
Poached egg, diced ham and hollandaise on a bed of chunky chips/fries. Ideally paired with a frosty Bloody Mary and eaten during the grey hours between the night before and the morning after.
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Pretty sure I’ve had a potato hash thing similar to this and it was excellent, so count me the heck in. Make mine on wedges please.
a place called 'The White Rabbit' serves this exact dish not 15 miles from my house. They call it breakfast poutine and it is the stuff of sin
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Hey Xaquin
Your shack is smokin
You gonna try fish? Cheese?
yes! and yes!
Bloody delicious if I do say so myself.
Please do me a favor and smoke some garlic and report back on how it tastes. I've never heard of it before, but I'm sure it's a thing.
I bet if I smoked roasted garlic ....
The supermarket I go to sells bulbs of smoked garlic. It's good for dressing and such, but the smokiness is lost in cooking.