To fuck or to cook?

[Flinty_McFlint]

Originally Posted by Fugee

Morels appeared at the Farmers Market today. $35/lb for the biggest ones I've seen. I prefer the smaller ones but these were big enough to put on the grill.

At that price I need to figure out a way to spread some morel spores over the woodsy part of the Fugee Family Farm and start growing those babies.

I object to your proposed usage of your private property for your hobby that may have an adverse impact on native fungi or creatures who may be allergic to morels, you elitist golfer.

[Fugee]

Originally Posted by Flinty_McFlint

I object to your proposed usage of your private property for your hobby that may have an adverse impact on native fungi or creatures who may be allergic to morels, you elitist golfer.

Bite me monkey boy.

[Greedy,Greedy,Greedy]

Originally Posted by Fugee

Bite me monkey boy.

Huh. I didn't think you were the animal oral (SFW) type.

Thanks to RT for the animal oral illumination.

[Replaced_Texan]

Originally Posted by Greedy,Greedy,Greedy

Huh. I didn't think you were the animal oral (SFW) type.

Thanks to RT for the animal oral illumination.

I do what I can to stimulate academic debate.

[PresentTense Pirate Penske]

Originally Posted by Replaced_Texan

I do what I can to stimulate academic debate.

npi?

[Fugee]

June is prime strawberry month and they look so beautiful at the farmers market I decided to try making some strawberry liqueur. I have a gallon glass jar in the "cold room" in my basement with strawberries, sugar, lemon & orange zest*, a little lemon juice, water & vodka. Not sure how it's going to turn out but it seemed worth an experiment and at the very least I can bake with it.

*Misread the recipe and put double the amount of lemon zest than called for in so it will be more citrusy than expected.

[Sidd Finch]

Originally Posted by Fugee

June is prime strawberry month and they look so beautiful at the farmers market I decided to try making some strawberry liqueur. I have a gallon glass jar in the "cold room" in my basement with strawberries, sugar, lemon & orange zest*, a little lemon juice, water & vodka. Not sure how it's going to turn out but it seemed worth an experiment and at the very least I can bake with it.

Few things grate on my nerves as much as the * that does not have a note on the bottom. What, oh what, did Fugee mean to tell us about orange zest????

[Fugee]

Originally Posted by Sidd Finch

Few things grate on my nerves as much as the * that does not have a note on the bottom. What, oh what, did Fugee mean to tell us about orange zest????

Ungrate your nerves, it's fixed!

[Sparklehorse]

I just got a second installment of kohlrabi in my summer farmshare. I found a few recipes but nothing that seems like the ultimate way to prepare them. Does anyone have any ideas? I think I liked them better cooked than raw.

TIA!

If anyone wants, I can share the recipe I finally found for using lots of radishes in a tasty way -- Vietnamese pickles.

[taxwonk]

Originally Posted by Sparklehorse

I just got a second installment of kohlrabi in my summer farmshare. I found a few recipes but nothing that seems like the ultimate way to prepare them. Does anyone have any ideas? I think I liked them better cooked than raw.

TIA!

If anyone wants, I can share the recipe I finally found for using lots of radishes in a tasty way -- Vietnamese pickles.

Do the leaves like you would greens: smoked turkey leg, some onion, sugar, and vinegar. The bulb can be sliced thin and mixed with turnips, parsnips, and potatoes in a pommes Anna type thing; scalloped or a gratin also work.

[Atticus Grinch]

I recently inherited a Grill Dome kamado cooker from a friend. Anyone have one of these (or its competition, the Big Green Egg)? Any recipes you'd like to share? So far I've done bottom sirloin steaks (Fred's steak from Schaub's) and pork tenderloins. I wind up with too much smokiness and am learning to scale back the smoke wood. But I need to learn how to do fish. Suggestions?

[Flinty_McFlint]

Originally Posted by Atticus Grinch

I recently inherited a Grill Dome kamado cooker from a friend. Anyone have one of these (or its competition, the Big Green Egg)? Any recipes you'd like to share? So far I've done bottom sirloin steaks (Fred's steak from Schaub's) and pork tenderloins. I wind up with too much smokiness and am learning to scale back the smoke wood. But I need to learn how to do fish. Suggestions?

If I had one of those, I'd be making pulled pork or brisket, or even spareribs, since they can hold temps steady for a very long time. You can visit www.virtualweberbullet.com for recipes--Muggs swears by the weber, and I got one on his recommendation years ago, and haven't been disappointed, but the kamados are probably even better and easier to use for low and slow bbq. I have a nice bacon recipe you can try out as well.

[Gattigap]

From the Star Wars cookbook.

[taxwonk]

Originally Posted by Atticus Grinch

I recently inherited a Grill Dome kamado cooker from a friend. Anyone have one of these (or its competition, the Big Green Egg)? Any recipes you'd like to share? So far I've done bottom sirloin steaks (Fred's steak from Schaub's) and pork tenderloins. I wind up with too much smokiness and am learning to scale back the smoke wood. But I need to learn how to do fish. Suggestions?

For fish you want to go WAY back on the wood and the time. I wouldn't put it in there for more than 45 minutes to an hour tops and I would also consider putting ice in the water tray. It's better to have to finish the fish in a saute pan or the oven than it is to go too heavily on the smoke unless you really like a heavy smoke flavor.

p.s., Muggs doesn't actually cook. He buys the shit from Whole Paycheck and transfers it to his own serving platters. Take his advice on cooking the way you take Flinty's advice on anything having to do with... well, anything.

[Flinty_McFlint]

Originally Posted by taxwonk

For fish you want to go WAY back on the wood and the time. I wouldn't put it in there for more than 45 minutes to an hour tops and I would also consider putting ice in the water tray. It's better to have to finish the fish in a saute pan or the oven than it is to go too heavily on the smoke unless you really like a heavy smoke flavor.

p.s., Muggs doesn't actually cook. He buys the shit from Whole Paycheck and transfers it to his own serving platters. Take his advice on cooking the way you take Flinty's advice on anything having to do with... well, anything.

Har Har! I'd respond, but it would just end with you crying.