wannabee
starting to spend too much on rocks
Member since September 2016
Posts: 188
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Post by wannabee on Jul 31, 2018 14:54:07 GMT -5
Green, Black, Kalamata, Greek, nekkid, stuffed, in antipasta, on pizza, tex-mex . . . love them all.
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Post by mohs on Jul 31, 2018 15:08:20 GMT -5
Goya is okay, mohs, but Herdez is the best! Getting harder to find, I will buy several if I happen to run across them. right on Jean you can still do hot I'm wis anymore ha ha Artichoke hearts need a mention I recall my neighbor steaming whole And us kids peeling the yucca like petals from the bud Dipping in lemon butter dip & Separating the meat from the leaves with our teeth Yum The artichoke plant is so strange once it grown past edibility My grandpa had one growing Darn thing seemed alien As side note A brand I don't care for is Progresso….
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gemfeller
Cave Dweller
Member since June 2011
Posts: 4,019
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Post by gemfeller on Jul 31, 2018 15:35:09 GMT -5
Now you're getting to the real stuff: artichokes. They're one of our favorite foods in season. Boil 45 minutes (from cold) uncovered in just enough water that they float. Add a sliced whole lemon, crushed garlic cloves, salt and a glug of olive oil. Remove, drain and serve with a small bowl of mayonnaise with squeezed lemon juice. Bon thistle!
There's a new artichoke field just 5 minutes from my house. I'm tempted to do some midnight "gardening." I was surprised that a Catholic priest we know has the same temptation. So far we've both resisted.
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Post by rockjunquie on Jul 31, 2018 15:35:50 GMT -5
Goya is okay, mohs , but Herdez is the best! Getting harder to find, I will buy several if I happen to run across them. right on Jean you can still do hot I'm wis anymore ha ha Artichoke hearts need a mention I recall my neighbor steaming whole And us kids peeling the yucca like petals from the bud Dipping in lemon butter dip & Separating the meat from the leaves with our teeth Yum The artichoke plant is so strange once it grown past edibility My grandpa had one growing Darn thing seemed alien As side note A brand I don't care for is Progresso…. We used to eat artichokes like that, too. It was during the 70's meat shortage. And, they were much cheaper then, too. We all loved them. Haven't had them in years. I never liked the hearts, though.
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Jul 31, 2018 16:51:41 GMT -5
Has anyone tried olive pesto? If so, what is a good brand or recipe? Think I tried once and it seemed too oily. I love basil pesto, so would risk it again if there is something better out there. Goya is okay, mohs, but Herdez is the best! Getting harder to find, I will buy several if I happen to run across them. Herdez is still carried by our local grocers. Unlike some brands, they retain some texture (improved with refrigeration), and I like the carrot and onion slices that are included. For nacho-sliced (rather than whole) I go for La Costena (again, I like snacking on them cold by themselves or with chips or salad).
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Post by rockjunquie on Jul 31, 2018 16:57:27 GMT -5
Has anyone tried olive pesto? If so, what is a good brand or recipe? Think I tried once and it seemed too oily. I love basil pesto, so would risk it again if there is something better out there. Goya is okay, mohs , but Herdez is the best! Getting harder to find, I will buy several if I happen to run across them. Herdez is still carried by our local grocers. Unlike some brands, they retain some texture (improved with refrigeration), and I like the carrot and onion slices that are included. For nacho-sliced (rather than whole) I go for La Costena (again, I like snacking on them cold by themselves or with chips or salad). I have tried it. I liked it. Our grocer, who went out of business, used to have a good olive bar. MMMM I love basil pesto!
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Post by rockpickerforever on Jul 31, 2018 17:07:28 GMT -5
Goya is okay, mohs , but Herdez is the best! Getting harder to find, I will buy several if I happen to run across them. right on Jean you can still do hot I'm wis anymore ha ha Artichoke hearts need a mention I recall my neighbor steaming whole And us kids peeling the yucca like petals from the bud Dipping in lemon butter dip & Separating the meat from the leaves with our teeth Yum The artichoke plant is so strange once it grown past edibility My grandpa had one growing Darn thing seemed alien As side note A brand I don't care for is Progresso…. Progresso sells jalapenos? Or artichokes? The only Progresso products I've bought is soups. I like fresh artichokes. You trim off the bottom so it is flat, wash them well, and spread the leaves apart. Insert slices of garlic between the leaves (about a half clove per artichoke), place about three of them in a steamer (I have one for making rice), add about 1 3/4 cup water, and turn it on until it automatically shuts off. Pull off leaves from the outside, dip them in a little mayo, and scrape the meat off with your teeth. The inner part, the heart, is the best. Just scrape the fuzzy flower parts off with a spoon, and eat the entire thing. I also like to look at those lovely purple flowers, have some growing wild in the nearby fields.
Back to the jalapeno peppers. When I couldn't find the revered Herdez brand, I picked up a can of San Marcos whole jalapenos (product of Mexico). The can shows onions and carrots on the front, and sure enough, it does list them in the ingredients. Have not opened the can, so can't say how they are yet.
Another brand we have tried is Embasa.
They are also "escabeche," but if I recall, the jalapenos were a little on the mushy side. They even look sorta mushy in the graphics.
These can be readily found here in So Cal, I am only ten miles from the Mexican border. Walmart, Smart and Final, Albertsons, Vons, or any of the small mom and pop Mexican grocery stores. They are also available online. (Isn't everything? )
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Post by mohs on Jul 31, 2018 18:24:58 GMT -5
I just thought i'd mention Progresso just because I don't care for their soups so I wouldn't like their escabeche sopa if they made one jalapeno soup ?? no need to warm it up moslty
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Post by rockpickerforever on Jul 31, 2018 19:21:55 GMT -5
Don't forget the ice cream...
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wannabee
starting to spend too much on rocks
Member since September 2016
Posts: 188
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Post by wannabee on Aug 2, 2018 11:49:00 GMT -5
Back to the jalapeno peppers. We grew our own for the first time this year. Only one bush, but it has been very prolific. We've got a half dozen peppers so far and another half dozen coming. I didn't expect it to do so well in upstate New York. I will certainly plant more next spring. Nothing beats home grown.
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Post by rockpickerforever on Aug 2, 2018 11:58:21 GMT -5
Back to the jalapeno peppers. We grew our own for the first time this year. Only one bush, but it has been very prolific. We've got a half dozen peppers so far and another half dozen coming. I didn't expect it to do so well in upstate New York. I will certainly plant more next spring. Nothing beats home grown.
Glad they are growing well for you. I am also surprised they do so well in upstate NY!
We used to grow our own jalapenos, but haven't in a few years now. They are so inexpensive to buy at a local market (normally 69 cent a pound, sometimes as little as 4 or 5 lbs for $1 when on sale!), that I just purchase them anymore. Sometimes to grill on the BBQ, sometimes to make jalapeno jelly.
Jalapenos from Oct 2016
In the heat of the summer, it is not cost effective to have to water them. I only have a couple specialty varieties of peppers growing right now (Black Cobra and Mexibelle).
Black cobra
I add about eight of these when they are red to a batch of jalapeno jelly.
Jean
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Post by Pat on Aug 2, 2018 12:09:41 GMT -5
Our two artichoke plants keep us supplied. We let the smallest ones flower.
I hold them under the faucet to get water between all the leaves. Wrap in Saran Wrap and microwave about 4-5 minutes.
Serve with Miracle Whip mixed with lemon juice for dipping. Yum!
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Aug 2, 2018 13:04:11 GMT -5
I like marinated artichoke hearts tossed with pasta, good Parmesan cheese and mozzarella (with or without tomato-based sauce, and sometimes hide excess zucchini or olives in there, too), then baked. Also like 'em on pizza. I usually try to grow cayenne peppers to use in Greek/Cincinnati chili, but a gopher or rabbit got the plants this year - usually leave them alone. Used to grow jalapenos, but as rockpickerforever said, they are so cheap in stores year-around that it isn't worth it these days.
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Post by rockpickerforever on Aug 2, 2018 13:22:34 GMT -5
We grew artichokes one year, way back in 2002.
They did pretty well, but the aphids were a problem, as I recall. Had to wash/soak them in water for a bit before cooking.
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Post by mohs on Aug 2, 2018 13:43:39 GMT -5
I like angel hair pasta
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