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  #31  
Old 10-19-2016, 09:51 AM
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Maybe put a couple pieces in water and see what it turns into? Could help differentiate between tapioca and rice, anyway.
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  #32  
Old 10-19-2016, 12:34 PM
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My expert advice is if you have a large jar of an unknown substance, don't eat it.
I did this the other day but I think it was nutme-
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  #33  
Old 10-19-2016, 01:57 PM
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My expert advice is if you have a large jar of an unknown substance, don't eat it.
You wanna live forever?
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  #34  
Old 10-19-2016, 02:00 PM
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You wanna live forever?
Even if he does, maybe the jar contains immortality pellets. Do you really want to take that risk by not eating every large unknown jar that you come across? You can't win if you don't play.
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  #35  
Old 10-20-2016, 06:36 AM
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Yeah I'm going to second this. If you don't know what it is and can't firmly confirm it's identity, toss it.
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  #36  
Old 10-20-2016, 10:03 AM
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I mean, if it's obviously some sort of nonperishable food item, there's probably not much harm in trying it. You guys are all spoilsports.
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  #37  
Old 10-22-2016, 10:05 PM
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i recently got my mitts on a small bottle of hazelnut oil, and as a big fan of hazelnuts, i'm pretty darn excited to use it! i got no idea in hell what to cook/bake with it though, any suggestions?
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  #38  
Old 10-23-2016, 06:27 AM
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Oh I've never heard of that, I'm guessing it's along the lines of peanut or groundnut oil? I guess fry something you want to infuse the flavour with? Maybe use it in something like cookies to nutella them up?
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  #39  
Old 10-23-2016, 10:04 AM
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Hazelnut oil has a very low smoke point (just slightly higher than Olive oil), so if you're cooking with it keep that in mind. If you were going to use it with baked items, it would probably be best to whisk a bit in with any frosting, rather than actually heating it up.

It's also very good in salads or dishes where you can drizzle it on stuff that will work with the sweet nutty flavour (if something uses walnuts, hazelnut oil can be paired with it).
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  #40  
Old 10-23-2016, 10:21 AM
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Yeah, my first thought for hazelnut oil would be making a vinaigrette.

It should be okay to cook with if you blend it with canola or corn oil (or grapeseed or whatever). I'd, say, use it to caralmelize onions that I was going to use in a chestnut stuffing. (Even caramelizing on low heat I'd blend it with a sturdier oil).

Or I'd drizzle it over thin-sliced roasted brussels sprouts, mix with bacon, and serve over pasta with a bit of Parmesan.
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  #41  
Old 11-01-2016, 01:57 PM
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Baby Bok Choi
Fennel/Anise
Leeks
Kohlrabi
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  #42  
Old 11-01-2016, 02:04 PM
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Quote:
Originally Posted by Beefy Hits View Post
Baby Bok Choi
Fennel/Anise
Leeks
Kohlrabi
Baby Bok Choi - great components for a stir fry, or just sautee them with some ginger and soy as a nice side dish.

Fennel/Anise - slice the bulb, toss with olive oil, salt, and pepper, and roast.

Leeks - great in egg dishes, or you could make drunken leeks with wine

Kohlrabi - eat it raw in a salad, make a slaw, make it into fritters, roast it.
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  #43  
Old 11-01-2016, 02:49 PM
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My fave (only) use of leeks is in chicken soup or soup in general.
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  #44  
Old 11-01-2016, 03:28 PM
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Quote:
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My fave (only) use of leeks is in chicken soup or soup in general.
You should buy a new pot.
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  #45  
Old 11-01-2016, 05:44 PM
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Quote:
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Leeks
Potato Leek Soup! You can add them to mashed potatoes too.
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  #46  
Old 11-16-2016, 08:34 AM
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I have way too many juniper berries
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  #47  
Old 11-16-2016, 08:36 AM
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give me some
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  #48  
Old 11-16-2016, 04:20 PM
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Quote:
Originally Posted by pudik View Post
I have way too many juniper berries
g i n
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  #49  
Old 11-16-2016, 04:31 PM
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g i n
This is the answer to most of my problems!
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  #50  
Old 11-16-2016, 07:33 PM
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And also the cause of them?
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  #51  
Old 11-16-2016, 09:55 PM
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And also the cause of them?
liquor has never done me wrong.
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  #52  
Old 11-17-2016, 06:33 AM
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yea I guess that was the obvious one. I've made some giardiniera with it because it seemed like it'd go well. I guess I could start trying to figure out gin with the rest. Maybe it will force me to make cocktails that are more than just 600 shots of gin and a splash water and lemon
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  #53  
Old 11-19-2016, 11:58 AM
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I bought mixed peel and I can't for the life of me remember why. Any ideas as to what I can lob it in?
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  #54  
Old 11-19-2016, 12:00 PM
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Quote:
Originally Posted by MooMoo View Post
I bought mixed peel and I can't for the life of me remember why. Any ideas as to what I can lob it in?
I don't even know what it is.
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  #55  
Old 11-19-2016, 12:15 PM
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It's like diced up, candied citrus peels.
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  #56  
Old 11-19-2016, 12:35 PM
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Quote:
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I don't even know what it is.
Oh it's for fruitcake the worst of all sweet loafs...If you dont want to use it for that you could put it in Sangria or a cider of some sort?
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  #57  
Old 11-19-2016, 12:58 PM
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Quote:
Originally Posted by MooMoo View Post
It's like diced up, candied citrus peels.
Eat it like the delicious candy it is!
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  #58  
Old 11-19-2016, 04:08 PM
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Put it in tea.
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  #59  
Old 11-19-2016, 06:42 PM
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If something can go into sangria, never don't put it in sangria.

Unless you're allergic to alcohol.
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  #60  
Old 11-20-2016, 10:00 AM
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Quote:
Originally Posted by Falselogic View Post
Oh it's for fruitcake the worst of all sweet loafs...If you dont want to use it for that you could put it in Sangria or a cider of some sort?
Fruitcake is good
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