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#91
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#92
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My brain reversed those letters
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#93
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Collard Greens. Very few people buy it. It's mostly black people I've noticed. Isn't that normally a southern thing? Do you use them in salad?
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#94
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Collard greens are for long braises. Start with bacon (or ham hock if you can find it), braise your greens for a few hours, add white beans, top with hot sauce.
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#95
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They're great for slow cooking too. Really similar to kale.
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#96
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The smell and flavor are totally outside mainstream white cuisine. I've seen white midwesterners driven out of the house by a simmering pot of collards.
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#97
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I forget the exact recipe I used to use, but fixing quick cooked greens went something like: cook some chopped bacon in a skillet, remove the meat, leave the fat, add water and cider vinegar with a little sugar and a dash of salt to the pan, heat that until it's simmering, add greens, stir, cover and let them cook until they wilt. Put the cooked bacon back in, eat with some hot sauce on top.
For me the keys were the meat and the vinegar, so they taste like something, and not cooking them too long, because they can easily cook down into green mush with no texture. Instead of bacon you can use fatback, pork belly, tasso ham, other good stuff like that. |
#98
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Acids like vinegar are absolutely key when working with greens, definitely. I prefer to use ham hock (aka pork knuckle) but I just found a recipe that used smoked dark meat turkey. That sounds like a good choice for someone who shouldn't eat pork.
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#99
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I have never thought of smoked turkey with collard greens, but man does that sound good.
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#100
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Sure, anything that gets some salt, fat, protein, and meaty flavor in there.
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#101
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what nightmare hellscape do you live in where potatoes are expensive |
#102
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Is Rufferto a time traveler from mid-1800s Ireland?
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#103
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Oops, totally forgot about this thread.
Quote:
(Potatoes aren't that expensive here, they're just expensive relative to all the amount of other foods I could get instead. They're also sold individually, so no 10lb sacks of potatoes for 3 bucks like back in California or however much.) |
#104
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I just discovered a whole pile of frozen spinach in my freezer. What should I make with it?
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#105
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If you eat dairy/eggs, make quiche. Good for any meal, hot or cold.
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#106
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slice up a red onion. get some croutons. vinaigrette. spinach salad.
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#107
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All the cell walls have busted from freezing. It'll never be crisp, like you want in a salad.
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#108
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#109
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spanakopita is a great suggestion though!! |
#110
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#111
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I was also going to say spanakopita before seeing that everyone else already had, and this despite the fact that I don't really care for it (not a fan of phyllo dough, and yes this includes baklava).
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#112
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It's thin and crispy though.
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#113
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I mean you can also take all those same ingredients sans the phyllo
(i.e., spinach, onion, garlic, feta, parsley) and have a great set of pizza toppings. Got any pine nuts? |
#114
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We made a friend's mulled wine recipe at home and while very tasty it's left us with almost an entire bottle of very cheap brandy. We tried it in a couple cocktails and the cheapness is obvious so I think we need to do something else with it.
Any good recipes using brandy? Ideally more than just desserts but those are welcome too! Last edited by Violentvixen; 02-10-2018 at 06:52 PM. |
#115
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I got some saffron as a gift but it's so outside my price range I have virtually no experience with it.
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#116
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Quote:
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#117
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Huh, my family's recipe for Hot Toddy/Tom and Jerry recipes were always whiskey or rum, but I can see brandy working. Good idea!
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#118
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'Tis the season.
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