Ummm, doubt I would even try
Sounds good..............& I don't even know what it is exactly. I know it's a form of "greens"
It's along the line of spinach...likes cooler weather to grow and a mountain of it cooks down to two servings
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It's along the line of spinach...likes cooler weather to grow and a mountain of it cooks down to two servings
I tried one of he uncooked leaves. A bit "beety", very earthy (dirt) flavor. It apparently is very mild when cooked though. It picked up the garlic & bok choy flavor, unless alone, it would have very slight cabbage or brussel sprout taste. Buff, you're the expert here.Ummm, doubt I would even try
Sounds good..............& I don't even know what it is exactly. I know it's a form of "greens"
Yankees are funny people
Hey!!! My Husband is a Yankee!
And yep! They can be weird
We had the hardest time with the word reach when we were first married. He said "retch me down" ..........uh, I'm sorry? Are you SICK?It's along the line of spinach...likes cooler weather to grow and a mountain of it cooks down to two servings
Yeah, well I wouldn't touch Spinach until about 10 years ago when a little ole' lady at the butcher shop made some ... ok, that I can eat!
Yeah, I don't care for it "raw" unless very young. That's why I do a light saute with the butter/garlic/olive oil before locking down the lid. I use it for recipes that call for spinach, though. And I stick to the "white chard"...the "red chard" tends to bleed...literally.
OMG, that first sentence just looks.....wrong!
But Deej will get a bang out of it ~snort~
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When we are able to go full time @ the cabin, I know I'll need at least one, but I won't have room for 3. If I want to do any canning, I assume I'll need a pretty large one. I haven't done any research yet, so I'm ignorant. Can you use a large one for small batches?
The stuff I got was young, but it did have red stems, so I assume it was red chard?Yeah, I don't care for it "raw" unless very young. That's why I do a light saute with the butter/garlic/olive oil before locking down the lid. I use it for recipes that call for spinach, though. And I stick to the "white chard"...the "red chard" tends to bleed...literally.
OMG, that first sentence just looks.....wrong!
Hey, if it wasn't for Yankees, we wouldn't have Cracker Barrel restaurants, lol!I made Shrimp and Grits for my Yankee buddies in Springfield, MA last year. They liked it so much I ended up making it Friday night, and again Saturday night (for those who couldn't make it on Friday). Then, they wanted grits 'n eggs for Sunday brunch before we all headed home.
Yankees are funny people
For the record, I was born in New York City and spent my first two years at Ft. Totten on Long Island.
It depends on what you're doing. If you're canning (or making large quantities of sauce) get a 12 quart; my 12 qt will take seven 1 quart jars or nine pint jars. I use the med cooker to make the sauce, then transfer the sauce to the jars and can in the large cooker. The PCs I have are old, and the newer canners are sooo nice...but I can't justify buying new ones when the ones I have now work just fine.
Does any of that make sense?
I'd say yes...what I've seen in the stores is always the red, for some reason.
Well, I'm getting off for the night
See you guys & gals tmr
Nite Nite Dale.
Or Wegmans. I could spend way too much money in that store. Good thing the closest one is 80 miles away.
Nite Dale! Nite GG!Well, I'm getting off for the night
See you guys & gals tmr
I think I'm going to sign off too, since this one handed typing is getting old. So, nite to you Elf, & all other Lurkers!
Nite, Charm. Hope the hand is better tomorrow. Sometime I'll tell ya how I blew the skin off my knuckles in a microwave related incident.
One night I decided to make some scalloped potatoes. Sliced up the potatoes and some onions and put them in a dish, covered with saran wrap, and popped them in the microwave. Pulled them out 6 minutes later, and was careless when removing the saran. The steam blew out across the tops of my fingers/knuckles and gave me 2nd degree burns (3rd degree in a couple of spots) and took the skin with it. I made the mistake of putting silver nitrate on the burns; when I finally went to the ER, they had to SCRUB that stuff off. It's in my top 3 of the most painful experiences of my life.
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