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| Author |
Message |
| 25 new of 74 responses total. |
keesan
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response 14 of 74:
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Jul 2 22:19 UTC 2002 |
This year the raspberries and juneberries are later, and there is still not
too much at the market. Peas in the pod, beet greens, chinese cabbage, and
some greenhouse tomatoes and zucchini and cucumbers, We are experimenting
with freezing mulberries, which are pretty fragile and bland but maybe we can
combinethem with dried apricots for tang.
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jaklumen
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response 15 of 74:
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Jul 3 09:52 UTC 2002 |
resp:12 nah-- what Scott is referring to in resp:11 is that if you
pick maize like that, you'll be eating more sugar, less starch. Much
sweeter.
I enjoy cooking it in the husk over coals as opposed to boiling. Full
husk, mind you-- once the husk has been burnt, your cob is done.
resp:13 I've never seen wild amaranth.
re: gazpacho all over the place, I'd love to make it, but I understand
it's expensive. Anyway, I enjoy falfel in pita bread with tomato,
cucumber, sprouts, and tiki sauce.
Anything about a BBQ is wonderful. I'm looking forward to one on the
12th for my gaming group.
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cmcgee
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response 16 of 74:
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Jul 3 10:59 UTC 2002 |
Gaspacho is cheap in the summer.
Layer in a blender or food processor, bottom to top:
Red onion 1 small
Garlic 2 cloves
Green pepper 1 small
Cucumber, peeled 1 medium
Tomato 3
Salt 1 tsp (or less)
Pepper some
Chicken stock 1/4 C
Basil leaves 1 fresh
This grinds onions and garlic but leaves green pepper in larger
chunks. Much better if left for 24 hours.
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keesan
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response 17 of 74:
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Jul 3 14:20 UTC 2002 |
None of the above ingredients other than basil are yet available at the
market except greenhouse grown tomato and cucumber. I will wai, and continue
being inventive with peas and Chinese cabbage and very small homegrown
carrots.
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cmcgee
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response 18 of 74:
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Jul 3 14:21 UTC 2002 |
The Gaspacho recipe was given to me by Bob Parnes, an historic figure in
computing.
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cmcgee
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response 19 of 74:
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Jul 3 14:25 UTC 2002 |
In all the grocery stores I use, the ingredients are available. Most of them
are shipped from parts of the country that are further south than Michigan,
and are not greenhouse-grown vegetables. Most of the ingredients are on sale
at reduced prices on a regular basis. For everyone but Sindi they are cheap
and readily available.
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keesan
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response 20 of 74:
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Jul 3 17:42 UTC 2002 |
Sindi prefers not to buy food that has been shipped from out of state when
there is local food available to buy. We freeze or dry seasonal foods for
use in the winter, which helps keep the local farmers in business.
I got the impression that most food was shipped from California even in the
middle of the summer when it is available locally.
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glenda
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response 21 of 74:
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Jul 3 20:03 UTC 2002 |
Depends on where you shop. We shop at Hiller's, Whole Foods, People's Food
Co-op and Merchant of Vino all of which buy local when available.
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keesan
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response 22 of 74:
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Jul 4 01:27 UTC 2002 |
So what is available there now that is locally grown? Today we froze a lot
of snap peas that I got from someone who had sold all her other vegetables
and wanted to go home so marked the price down and thanked me for buying all
9 pints of them. Three minutes microwave for a large covered glass bowl, dunk
in cold water for a few minutes, ziplock back, suck air out with a straw, seal
and freeze. Last week it was mustard greens.
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jaklumen
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response 23 of 74:
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Jul 4 11:11 UTC 2002 |
resp:16 Whatabout the olive oil? It's a must!
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cmcgee
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response 24 of 74:
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Jul 4 14:34 UTC 2002 |
I suppose you could substitute olive oil for the chicken stock. Or just
add it to taste.
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jaklumen
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response 25 of 74:
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Jul 5 07:37 UTC 2002 |
Yeah.. because.. isn't gazpacho good ol' sopa fria espanola? The
Spaniards love olive oil.. my mother has a Spanish recipe book that
called for American fruit salad to be drenched in it.
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orinoco
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response 26 of 74:
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Jul 5 21:14 UTC 2002 |
Hm. I'd thought Gazpacho was more Latin American than Spanish. Then again,
the recipe I've got uses olive oil too. I don't suppose it matters much where
it's from, as long as it tastes good.
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keesan
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response 27 of 74:
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Jul 5 22:37 UTC 2002 |
Last night I made something sort of like enchiladas. Microwaved onions
(refrigerated since this winter, sprouting), garlic (the good parts, local),
a few inches of a large parsnip (pulled this spring), a can of tomato sauce
(from Evelyn's Boutique, very local), some frozen tortillas from Kroger's (not
terribly local but they were in the freezer), dried tofu and dried shiitake
mushrooms (from a store north of the river, semilocal). Cook the first three
ingredients, then add the rest, and fresh local snap peas at the end.
Substitute for just about anything but the sauce maybe. Good cold too.
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slynne
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response 28 of 74:
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Jul 7 21:19 UTC 2002 |
I love things that are good cold this time of year!
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jaklumen
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response 29 of 74:
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Jul 8 06:51 UTC 2002 |
Root beer, watermelon, ice cream, berry pies, lemonade..
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slynne
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response 30 of 74:
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Jul 8 19:23 UTC 2002 |
Yup, I love all of those things :)
But, a lot of things one wouldnt think of as being good cold actually
are very good cold. *shrug*
Things like baked chicken, cooked veggies, rice, etc.
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cmcgee
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response 31 of 74:
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Jul 8 21:47 UTC 2002 |
Japanese and Korean cold summer noodles.
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jaklumen
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response 32 of 74:
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Jul 9 08:52 UTC 2002 |
Yep, baked chicken, cooked veggies (like broccoli with an Italian-style
dressing like Cheese Fantastico!), and rice; but also pizza, pork n
beans, baked beans...
I forgot potato salad, jello, green salad, sweet dinner rolls, pasta
salad, etc.
resp:31 Not sure if I've ever had, but it sounds delicious..
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void
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response 33 of 74:
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Jul 18 01:05 UTC 2002 |
Raw vegetables are good cold. Most cooked vegetables are icky when
cold.
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jaklumen
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response 34 of 74:
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Jul 18 07:57 UTC 2002 |
heh, well, cold cooked broccoli with that Italian-style dressing
(*like* Cheese Fantastico!) is great. Not especially fond of it
otherwise.
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slynne
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response 35 of 74:
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Jul 18 18:44 UTC 2002 |
Haha. I am weird that way. I dont really like raw broccoli (although I
dont hate it so I'll eat it) but I like cooked broccoli that has gone
cold. I like it better than hot cooked broccoli.
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lumen
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response 36 of 74:
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Aug 29 22:19 UTC 2005 |
To revive an old item (to anyone that's reading):
We tried out a watermelon gazpacho recipe in last Friday's Life-- it was
fab!
I'll post it if anyone's interested.
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mary
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response 37 of 74:
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Aug 30 01:14 UTC 2005 |
I'd like that recipe! Thanks.
Last night I grilled lemon and thyme marinated chicken thighs and served
it with, again, grilled corn on the cob. I wanted to put some broccoli
with it but steaming it felt, well, boring. So I sprinkled it with a
couple of tablespoons of water, drizzled on a teaspoon or two of toasted
sesame oil, and seasoned with salt and pepper. The broccoli was then
sealed in a foil packet and tossed on the hot grill for maybe 4 minutes on
each side. Man, did it work.
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furs
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response 38 of 74:
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Aug 30 09:49 UTC 2005 |
I'll be right over. Sounds awesome. :)
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