Yeah I wondered if seeds would work, I'll look into it. Thanks for the heads up
year foodies…
- Thread starter deQuincey
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BTW Where I live it isn't easy to find a good Tomato or Peach from a super market.Yeah I wondered if seeds would work, I'll look into it. Thanks for the heads up
Yeah I wondered if seeds would work, I'll look into it. Thanks for the heads up
sorry I didn’t explained myself well
if you buy seeds those will work,
problem is to get seeds out from actual tomatoes that you like, their seeds are usually infertile
here traditionally people get their seeds out from the tomatoes they like,
it is pretty simple, preserve the seeds from the fruit, put them in newspaper pages until they dry,
then put them in aluminum foil until planting season
when my tomatoes are still green I buy from local producers at saturdays market
Here is the link for the best tomatoes.
programs.ifas.ufl.edu
Send $ 10 dollars and you get a bag of seeds.
Tomato - Plant Breeding Program - University of Florida - Institute of Food and Agricultural Sciences - University of Florida, Institute of Food and Agricultural Sciences - UF/IFAS
The UF/IFAS plant breeders oversee and manage one of the most active and innovative plant breeding programs in the world. No other institution genetically improves such a large variety of crops, which can be grown not just in Florida, but around the world.
Did nothing this time, but paying the bill…
A bit more on the grilling techniques, this time in our cooking club, "sociedad", so grill is a profi one
In meat we trust... old beef steak, and beef ribs,....that is succulent !
Fishy thing Blackbellied angler : species: Lophius budegassa
Prepared in the grill and keeping the pink color on the flesh, you finish it by adding a splash of vinegar and very hot olive oil with a single red hot pepper bit and abundant garlic
In meat we trust... old beef steak, and beef ribs,....that is succulent !
Fishy thing Blackbellied angler : species: Lophius budegassa
Prepared in the grill and keeping the pink color on the flesh, you finish it by adding a splash of vinegar and very hot olive oil with a single red hot pepper bit and abundant garlic
There's a pepper called shishito? C'mon.
This is all I needed to feel full. I'm on a 3 day fast and though it's not that difficult I do need to remain focussed on the goal. Seeing these wonderful meals is enough of an imaginary feast to get me through the last day.
Break the fast tomorrow with a light lunch and very light dinner.
What wine do you suggest to accompany your meals deQ?
Break the fast tomorrow with a light lunch and very light dinner.
What wine do you suggest to accompany your meals deQ?
it is called cayena, tech. Capsicum annuum.
Very small 10 to 14 mm in length, dried
must put them in the pan with olive oil, never open them or cut them, fry then together with garlic slices
a tip, as oil must be very hot if you keep the garlic and cayena in the oil they will burn
so warm the garlic and pepper softly in oil, oil will take the flavors, then filter the oil, reserve the garlic and pepper, finally only heat the oil
Once the fish is done you spread the garlic and pepper over the fish, spray some vinegar,and finally pour the super hot oil all over the fish
for fish
local basque txakoli wine, white, fresh, a bit citric and fruity, serve at 6 ºC and break it upon the bottom of the glass creating some bubbles,serve only what you are going to drink in the moment
for meat
rioja, red wine, crianza, that means at least 6 months in wood barrels
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Harvest for dinner...
I miss the La Pavoni, our place in NY has these Nespresso capsule based machines, so for a while I shifted to Turkish coffee style with fresh cardamom,
Just the smell wakes me up in the morning...
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Nothing beats a fresh from the garden Chopped Salad for a refreshing sumer treat enough for four.
1 : I START WITH ABOUT 10 FRESH RADISHES SLICED THIN.
2 : THAN I LARGE RED PEPPER AND ONE LARGE GREEN PEPPER CHOPPED INTO 1/2 INCH CUBES.
3 : NEXT I USE 1/2 OF A LARGE STOCK OF CELERY CHOPPED IN 1/4 INCH SLICES.
4 : YOU CAN NOT HALF A SALAD WITHOUT ONION SO I CHOP 1/2 OF A LARGE SWEET ONION IN 1/2 INCH CUBES.
Once all the veggies are ready I mix them in a large bowl.
Next is adding the fresh front the garden spices.
Fresh frome the garden Mint is my favorite spice and it's aroma says "fresh "
A small amount of fresh basil also ads to the aroma and the taste of freshness.
For the topping I mix a 50/50 blend of vinegar and virgin olive oil and a tablespoon of lemon juice.
Add a few Calamata Olives and some French Veta which is so creamy it will become your favorite.
No lettuce( I call it grass ).
Try it and let me know.
1 : I START WITH ABOUT 10 FRESH RADISHES SLICED THIN.
2 : THAN I LARGE RED PEPPER AND ONE LARGE GREEN PEPPER CHOPPED INTO 1/2 INCH CUBES.
3 : NEXT I USE 1/2 OF A LARGE STOCK OF CELERY CHOPPED IN 1/4 INCH SLICES.
4 : YOU CAN NOT HALF A SALAD WITHOUT ONION SO I CHOP 1/2 OF A LARGE SWEET ONION IN 1/2 INCH CUBES.
Once all the veggies are ready I mix them in a large bowl.
Next is adding the fresh front the garden spices.
Fresh frome the garden Mint is my favorite spice and it's aroma says "fresh "
A small amount of fresh basil also ads to the aroma and the taste of freshness.
For the topping I mix a 50/50 blend of vinegar and virgin olive oil and a tablespoon of lemon juice.
Add a few Calamata Olives and some French Veta which is so creamy it will become your favorite.
No lettuce( I call it grass ).
Try it and let me know.
simple, boiled carrots, olive oil and salt grains
That looks AMAZING, I'm having that tonight!
just for your consideration, I boil those carrots this way,
a stew is prepared in a steam pot, it includes chickpeas, beef and chicken meat, carrots, onion, leek, celery, garlic, a splash of olive oil and salt,
With this you get four liters of water for a tasty broth, chickpeas that you can eat hot or cold in a salad, and meat that you later prepare with tomato sauce, it is a complete meal
AND low in carbs!
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