That’s cool! We almost always have a basil plant in the kitchen window. Rosemary never dies off here, so we don’t worry about it. We even cut some from outside during the ice storm.
I’m jealous about the Thai basil. I still haven’t found a living plant of it locally and I don’t want to grow it outside then transfer it inside because of the kind of bugs that tend to hitch a ride with it.
Wow, that is so cool!
Love goes where my Rosemary grows.
Gluten free spaghetti you have to snap (into three) before cooking or else it will clump together and become uncookable.
As for gluten free pizza? It’s an abomination. I used to love working with pizza dough. All that gluten made it just so beautiful to feel and so stretchy when you threw it up to spin.
That said I can live without the chronic arthritis that dogged me since I was a teenager so I’m not really complaining.
Odd. I never had problems with gluten-free spaghetti.
I mostly use Doves Farm brown rice pasta. It holds together better than the corn stuff and takes longer to cook…
I’m running out of buckwheat flower though (we buy it in 25kg bags from England) because fucking Brexit.
ETA
That’s what the kids are eating. We are eating veg pullao, tarka daal, “butter chicken” with no butter or chicken but coconut and cauliflower, and Quorn masala.
From Boing Boing BBS today:
The one brisket trimming video to rule them.
https://youtu.be/yaMgt1Altys
Get it from France, maybe? They’re really into buckwheat in the North after all.
This is just the first of many search results for “farine de sarrasin 25kg”
Problem is that most European suppliers of buckwheat flour don’t mill in gluten free mills. we need, well particularly my daughter needs, fully GF not even slight contamination or it will be disaster.
We can get GF buckwheat but it’s eye wateringly expensive. This was our way to not make it a luxury.
I think Doves Farm get theirs in Bulgaria, it’s not even grown in Britain (at least not in quantity).
Like the Bretons we use it for pancakes mostly. We make a lot of pancakes. In part because we don’t tolerate oats very well. I can eat a little (gluten free facility) oats but not much. Same for my daughter. For decades I thought that everyone was wrong about porridge being filling before the bleeding obvious popped into my head: I’m wrong. There’s something wrong with me.
It’s also probably eye-wateringly expensive, but can you get Japanese buckwheat? It’s much more likely to be from a gluten-free mill by default.
Transport is the issue!
Yes! Kabocha makes great pies
Anyone got any plans for St. Patrick’s day next week, food wise? I plan to do a corned beef with potatoes and cabbage (and a corned chicken for the non-red meat eater in the house), as well as an Irish soda bread. I’m thinking trying this braising technique for the cabbage (with different toppings, etc)…
[ETA] Speaking of Irish food…
Irish coffee and boxty.
I thought about some bacon and cabbage, but oddly all we can get from the farm drop right now is red cabbage and I don’t like the idea of how it would look.
I like red cabbage a lot more than I like white cabbage.
But it does look pretty weird, it’ll dye everything pink.
No harm in cooking the cabbage seperate though. It doesn’t really contribute much to everything else, and it’s easier to avoid overcooking it.
To be perfectly honest I’ve full on, German, sweet and sour red cabbage with a corned beef before.
There’s such a thing as corned chicken?
I don’t think it’s really called that, but that’s what I call it. I just put the chicken in a brine with pickling spices for a night, then either put it in a crock pot for the day or for an hour or so in in the oven (with potatoes and cabbage).
But I guess I’m not the only one?
Corned just means salt cured so why not?
I’ve cured duck in the style of corned beef for a brother with an alpha-gal allergy.
Turned out really good.
Huh. Thanks!
