Bucket1 Posted May 30, 2017 Share Posted May 30, 2017 11 hours ago, BHopper2 said: Got a confession. I asked her how she made the Carrot dish. Turns out it was a premade side from Sam's Club. Was still good. 1 Link to comment
Former Member Posted May 30, 2017 Author Share Posted May 30, 2017 (edited) Considering that China grows nearly 13 times as much carrots and turnips* as the US, it’s likely that the Sam’s Club carrots came from China. It’s also possible that they were prepared in China and shipped here frozen. I saw a YouTube video which showed a wild carrot root. It looked more like a tree root than anything someone would eat. According to Wikipedia, the carrot was originally grown for its aromatic leaves and seeds. Parsley, cilantro/coriander, fennel, dill, and cumin are close relatives and are still grown for their leaves and seeds. Old English did not clearly distinguish between carrots (which were white at the time) and parsnips**. The Moors introduced the carrot to Spain in the 8th century. In the 10th century, the roots were purple. The modern carrot originated in Afghanistan around that time. A Jewish scholar mentioned red and yellow carrots in the 11th century. Cultivated carrots appeared in China in the 14th century and in Japan in the 18th century. Orange carrots appeared in the Netherlands in the 17th century. *Turnips are related to rutabagas, cabbages, mustards, radishes, broccoli rabe/rapini, bok choy, and Napa Cabbage. **Parsnips are closely related to carrots as well as parsley. Parsnips were used as a source of sugar before cane and beet sugars became available. Parsnips were replaced by potatoes as a main source of starch. Edited May 30, 2017 by Former Member Link to comment
Bucket1 Posted May 30, 2017 Share Posted May 30, 2017 I need to go home and roast some veggies 1 Link to comment
Former Member Posted May 30, 2017 Author Share Posted May 30, 2017 5 hours ago, droughtquake said: Considering that China grows nearly 13 times as much carrots and turnips*, it’s likely that the Sam’s Club carrots came from China. It’s also possible that they were prepared in China and shipped here frozen. I saw a YouTube video which showed a wild carrot root. It looked more like a tree root than anything someone would eat. According to Wikipedia, the carrot was originally grown for its aromatic leaves and seeds. Parsley, cilantro/coriander, fennel, dill, and cumin are close relatives and are still grown for their leaves and seeds. Old English did not clearly distinguish between carrots (which were white at the time) and parsnips**. The Moors introduced the carrot to Spain in the 8th century. In the 10th century, the roots were purple. The modern carrot originated in Afghanistan around that time. A Jewish scholar mentioned red and yellow carrots in the 11th century. Cultivated carrots appeared in China in the 14th century and in Japan in the 18th century. Orange carrots appeared in the Netherlands in the 17th century. *Turnips are related to rutabagas, cabbages, mustards, radishes, broccoli rabe/rapini, bok choy, and Napa Cabbage. **Parsnips are closely related to carrots as well as parsley. Parsnips were used as a source of sugar before cane and beet sugars became available. Parsnips were replaced by potatoes as a main source of starch. We have wild carrots on our meadows, were the horses are. In the moment it is wonderful, they blooming white and the horses wade through them. It is true, the roots look more like normals tree roots, but they would be eatable, if one cares to pick them. Maybe I can take a picture today. I often pick greenery from the wilderness to eat, it is fun and there is so many things you can pick, if you know for what to look for. Link to comment
Former Member Posted May 30, 2017 Author Share Posted May 30, 2017 5 hours ago, Bucket1 said: I need to go home and roast some veggies Guten Appetit! Good appatite! Link to comment
Bucket1 Posted May 31, 2017 Share Posted May 31, 2017 A question for our Canadian friends, is Maple Whiskey a real thing? https://simplyfreshdinners.com/2017/03/maple-whiskey-laced-bbq-meatballs.html Never heard of it before and definitely not mentioning it to some purist whiskey drinkers I know 1 Link to comment
blake_logan Posted May 31, 2017 Share Posted May 31, 2017 Google "flavored whiskey" and hold on to your seat. I'm guessing that some of them are inspired by liqueurs (e.g. Drambuie or Southern Comfort) while cutting back on the sweetness. Others are just trying to be trendy. 2 Link to comment
Brayon Posted May 31, 2017 Share Posted May 31, 2017 1 hour ago, Bucket1 said: A question for our Canadian friends, is Maple Whiskey a real thing? https://simplyfreshdinners.com/2017/03/maple-whiskey-laced-bbq-meatballs.html Never heard of it before and definitely not mentioning it to some purist whiskey drinkers I know 53 minutes ago, blake_logan said: Google "flavored whiskey" and hold on to your seat. I'm guessing that some of them are inspired by liqueurs (e.g. Drambuie or Southern Comfort) while cutting back on the sweetness. Others are just trying to be trendy. Never heard of Maple Whiskey either, but Fireball Whiskey is awesome. The cinnamon flavor mixes great with Mountain Dew, or Pepsi. (Which is why I like the new Pepsi Fire.) 1 Link to comment
Mikiesboy Posted May 31, 2017 Share Posted May 31, 2017 41 minutes ago, BHopper2 said: Never heard of Maple Whiskey either, but Fireball Whiskey is awesome. The cinnamon flavor mixes great with Mountain Dew, or Pepsi. (Which is why I like the new Pepsi Fire.) Have bottle of maple whiskey in the cabinet.. it's nice i drink it straight.. but not in huge amounts.. 2 Link to comment
Brayon Posted May 31, 2017 Share Posted May 31, 2017 I wonder what it would taste like, if you mixed Maple Whiskey with Fireball Whiskey? 2 Link to comment
Mikiesboy Posted May 31, 2017 Share Posted May 31, 2017 Just now, BHopper2 said: I wonder what it would taste like, if you mixed Maple Whiskey with Fireball Whiskey? let us know..LOL 1 Link to comment
Caz Pedroso Posted May 31, 2017 Share Posted May 31, 2017 20 minutes ago, BHopper2 said: I wonder what it would taste like, if you mixed Maple Whiskey with Fireball Whiskey? 20 minutes ago, Mikiesboy said: let us know..LOL After you recover LOL 1 Link to comment
Brayon Posted May 31, 2017 Share Posted May 31, 2017 26 minutes ago, BHopper2 said: I wonder what it would taste like, if you mixed Maple Whiskey with Fireball Whiskey? 26 minutes ago, Mikiesboy said: let us know..LOL 6 minutes ago, Caz Pedroso said: After you recover LOL Should only take 2, or 10 shots. 1 Link to comment
Former Member Posted June 8, 2017 Author Share Posted June 8, 2017 I’m eating leftovers from something I made last week. It was a simplified version of something my mother used to make often – there were many variations. She’d start by browning meat (usually very lean ground beef, but sometimes very lean pork – I don’t remember her needing to skim off fat, but she might have). If it was ground beef, she’d try to break it down as much as she could (I think her ideal would have been to crumble it down to rice-sized particles, but I preferred larger chunks). She’d add soy sauce and a little bit of sugar (sometimes miso with pork, or mirin) and pretty much whatever vegetables were in the refrigerator and she loved green onions. Tofu was also a common ingredient. This was all cooked in a skillet on top of the stove. But it’s not a stir-fry. I don’t have much in the kitchen, so my version only had the ground beef, soy sauce, a little sugar, and napa cabbage. I hated all the onions my mother cooked with, so I do not keep onions in my kitchen. Now that I’ve made it for the first time, I think I’ll make it again, but I’ll add a few more ingredients, probably mushrooms and spinach or snap peas. Of course, it was always served with steamed white rice, but my aunt would sometimes use brown rice or ½ white and ½ brown rice (just mix them thoroughly before you make it in a rice cooker). Link to comment
Former Member Posted June 8, 2017 Author Share Posted June 8, 2017 (edited) After talking yesterday about ice cream, I think, it is time for an easy ice cream recipe. Take 500g frozen strawberries and mix them 100 ml cream and 200 g plain yogurt, 150g sugar and a bit of lemon juice and vanilla syrup. Put everything in an electric blender and start mixing. The frozen strawberries will make it ice cream at once. Of course you can use every other frozen berry or fruit as well. Lyssa Edited June 9, 2017 by Lyssa Link to comment
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