Everybody eats? Right?

Discussion in 'Food and Wine' started by 557, Sep 27, 2020.

  1. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    That’s too bad. We’ve had the pullets in an uncovered run this summer because of an over abundance of red fox. (I believe I have that remedied and we can let them free range soon).

    I heard a big non commercial flock on the other side of the state submitted some dead birds to the state vet for analysis last week. I guess a bunch just croaked over one morning. Sounds bad. We shall see I guess.

    If I remember I’ll try the boiled egg thing. We usually only boil eggs in the summer for potato salad. Don’t use them for much else.
     
  2. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    I just tried it.
    Works pretty well.
    Now I'm eating an egg mayo and cucumber sandwich.
     
    557 likes this.
  3. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    Thanks beta tester!
     
  4. MJ Davies

    MJ Davies Well-Known Member

    Joined:
    Jun 4, 2020
    Messages:
    21,120
    Likes Received:
    20,246
    Trophy Points:
    113
    I don't care for peaches but the ice cream looks YUMMY. Send me some, STAT!!! ;-)
     
  5. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    Oh man, how can you live without peaches? Have you ever had a tree ripened peach from the western slope of Colorado? They aren’t the same thing as a peach from the store. I go over there every year for fruit. I alternate, one year I go in June or July and get cherries and apricots and the next year I go in the fall and get peaches and pears.

    Usually get a full pickup load. We resell some, give some to neighbors I owe favors or are hard up, and we can, freeze, dry and make pie filling out of the rest.

    I’m very sad. This was supposed to be apricot year but the blossoms froze this year so won’t be any apricots or cherries.
     
  6. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    It's nice and sunny here today and re-reading this thread has really got me wanting some ice cream.
    I'm just going to buy it though.
    Toffee, if they have any.
     
  7. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    Are they growing wild or do you buy in bulk from farms?
    We have a few hedgerow fruits on the farm but nothing like peaches or apricots. Crab apples, damsons, sloes and blackberries are all we really have.
    I made sloe tequila a few years ago with a bottle left over from my 50th birthday party.
    Very nice. Made a nice change from sloe gin.
     
  8. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    I buy from small family owned orchards. Here’s a little information on what makes Palisade such a great place for fruit.

    https://museumofwesternco.com/learn/history-of-grand-valley/palisade-history/

    We usually get mostly blemished and “ripes” because I don’t particularly care what a piece of fruit looks like —especially if it’s going in a jar anyway. “Ripes” are very ripe when picked and won’t keep long or ship well so often you can get really good deals on them, especially in large volumes. I’d rather have a small bruise on a tree ripened peach or apricot and have flavor and juiciness than a perfectly shaped hard tasteless imitation of fruit from a grocery.

    There really isn’t much native/wild fruit in Colorado or in Nebraska where I live now. Colorado has wild plums, red raspberries, strawberries, chokecherries, and some elderberries and currents.

    Nebraska has wild plums, black raspberries, chokecherries, and a few currents and wild grapes.

    I had to look up sloe. I’m not familiar with it at all but it looks interesting. Maybe kind of like our chokecherries? Not at all sweet but lots of flavor?

    My neighbor brews a lot of beer. He bought a box of peaches from me last fall to make some peach beer. I’ve never thought to ask him how it turned out. How did you make the sloe tequila, just put berries in the bottle?
     
  9. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    The other day I heard a chef I listen to some on a podcast talk about curried egg salad served on sliced cucumber. I remember when you posted the above about egg and cucumber just shaking my head and muttering something about the odd things you guys eat on the other side of the pond. Now I’m thinking there may be something to it and will give it a try when we get some garden cucumbers. :)
     
    Last edited: Jun 8, 2021
  10. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    I had to look up chokecherries.
    Sloe is the fruit of blackthorn. Very tart.
    To make sloe gin or any other spirit you have to prick the berries or freeze them to break the skin to let the juices out. Then you put about an inch of sugar in the bottle, fill it with berries and cover with gin. Give it a really good shake then leave to mature.
    Sloe stones are quite high in cyanide so after about 6 months it's advisable to decant the gin into a fresh bottle leaving the berries behind.
    It turns a lovely red colour and tastes sweet almost like port.
    It's a traditional Christmas drink here.
    You can buy it commercially made but most people make their own.

    You can make a similar drink with elderberries or damsons.
     
    Last edited: Jun 8, 2021
  11. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    Curried egg is lovely.
    Halve the hard boiled eggs, pass the yolks through a sieve and add a little mayonnaise, mustard and curry powder or Tabasco then pipe it back into the egg and sprinkle with chives and paprika. Known as devilled eggs and served as a starter or as part of a buffet.
    Very retro and an uncommon dish these days.
    [​IMG]
     
    Last edited: Jun 8, 2021
  12. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    Egg curry is nice too.
    A southern India favourite.
    [​IMG]
    A Thai twist is to roll the boiled egg in cornflour and then deep fry it for a nice crispy texture and serve it on top of your Thai green coconut curry.
     
  13. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    Goan style egg Masala the eggs are poached in the curry sauce.
    [​IMG]
     
  14. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    Ok that makes sense. I know some people that make fruit meads and they freeze the fruit to rupture it.

    The main use for chokecherries has always been chokecherry jelly. It was kind of a comfort food staple from the homesteading era through the war years. Some people still make it but very few. If you want to get on the good side of an old timer, give them a jar of homemade chokecherry jelly! My wife canned chokecherry juice several years ago and we started combining it with apple cider and then mulling it.
     
  15. btthegreat

    btthegreat Well-Known Member

    Joined:
    May 30, 2010
    Messages:
    16,378
    Likes Received:
    7,057
    Trophy Points:
    113
    No. YOu are being ablest. Eating describes an active process involving oral entry, chewing and swallowing. There is a passive process involving gravity, pumps, bags and tubing that many use instead.

    Anybody here have a favorite formula they'd like to share. Do you like it via vein or the GI tracts? Do you take Jevity, Nutren, Osmolite? Maybe Isosource or Vital 1.0 for an evening treat? What leaves you with less bloating and gas? Which recipe makes you less nauseous or constipated?
     
    Last edited: Jun 8, 2021
  16. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    Looks good. Deviled eggs are popular here but I’ve never seen anyone use curry. Most people use mayo and maybe some minced dill pickles and then a dusting of paprika powder.

    In the summer when we have fresh dill I like to use fresh dill, mayo, and a little lemon juice. In the winter I use a little mayo and the vinegar off the pickled baby corn my wife makes. It has crushed red pepper and a couple jalapeños for flavor so this liquid really spices up deviled eggs.

    I don’t think we even have any curry powder in the house. It’s not something we normally use. My wife has a cousin married to a Nepalese guy. None of us can handle even his mild curry dishes. LOL
     
  17. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    Devilled eggs have to be hot, that's how they get the name. A nice hot Dijon mustard is a necessity if you don't use curry powder.

    You just don't have the curry tradition over there.
    300 years of rule in India has made curry a national dish here.
    I never understood how Americans can eat really hot Mexican chilli but can't handle a curry.
    Ps, the Nepalese don't really make a mild curry.
    You want a Korma made with yoghurt or a fruity SE Asian curry with mango if you can't handle too much heat.
     
    Last edited: Jun 8, 2021
  18. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    Good point. I have an acquaintance who’s son hasn’t “eaten” for decades. I do not know what the father chooses to administer via tube.

    Around my place if you refuse to eat you get “tube fed” as well. If you are over 50 lbs or so you get it through a commercially produced calf esophageal feeding tube. If you are much smaller than that you get “tubed” with a urinary catheter. The formula varies including everything from donkey colostrum to cow milk to electrolyte solutions and mineral oil/enterotoxemia antitoxin mixtures.

    :)
     
    btthegreat likes this.
  19. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
    Some people here do use some mustard I think.
    I think it’s more popular than 20 years ago. I see a lot more restaurants serving that kind of fare now. That’s a good point about your “connection” with India. I hadn’t considered that.
    It’s just like anything else I suppose. The longer you eat something the more of it is required to have the same effect—even sugar and salt and black pepper.
    The mango and yogurt sounds good. I need to learn to cook more with yogurt. I make a lot but just eat it with fruit mainly or granola. My wife makes a really good cranberry coffee cake with yogurt but I’ve never really tried it in any recipes.

    This Nepalese I know grew up in Nepal and came to the US for college. He married my wife’s cousin and they both went to Mexico for med school. After med school they would live in Nepal for a few years and then come back and live in the states for a few years before going back to Nepal. One day I saw him just after they had gotten back to the states and I asked him if he was glad to be here. He said “yes, I’m so glad to be where I can get a hamburger”. I guess that’s the first thing he did after getting off the plane was go to a burger joint and eat hamburgers. LOL
     
  20. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    I worked with a couple of Ghurkha chefs when I used to work on Army camps. Their curries were really popular with the troops but they didn't half make a mess of the kitchens.
    They also used to cut up chickens with a cleaver and I would worry about bone splinters in the food.
     
  21. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
  22. 557

    557 Well-Known Member

    Joined:
    Oct 7, 2018
    Messages:
    17,371
    Likes Received:
    9,805
    Trophy Points:
    113
  23. Pants

    Pants Well-Known Member

    Joined:
    Jan 22, 2018
    Messages:
    12,815
    Likes Received:
    11,216
    Trophy Points:
    113
    Gender:
    Female
    That would also be gorgeous in butter chicken sauce!!
     
    Montegriffo likes this.
  24. Montegriffo

    Montegriffo Well-Known Member

    Joined:
    Mar 22, 2017
    Messages:
    10,672
    Likes Received:
    8,941
    Trophy Points:
    113
    Gender:
    Male
    What's a butter chicken sauce?

    Edit. looked it up. Similar to a Korma but with double cream instead of yoghurt and lots of butter.
    Looks lovely. I do like the creamy curry sauces.
     
    Last edited: Jun 9, 2021
  25. Pants

    Pants Well-Known Member

    Joined:
    Jan 22, 2018
    Messages:
    12,815
    Likes Received:
    11,216
    Trophy Points:
    113
    Gender:
    Female
    Oh me too! I make my own garam masala and it beats the packaged version every time.
     

Share This Page