I’ll keep an eye out, there are a couple of shops that should have the real stuff. When it’s okay to browse the shops for non-essential stuff again. I like to hold a tool in my hands first before I buy it; saves money and frustration in the long run. A strategy that doesn’t seem to work for corkscrews, though…
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My inlaws keep giving us different corkscrews. We probably have about 8 or so now. Around Christmas, I asked him which is a good one and he sent me a list with the best of three different kinds. Then proceeded to buy us all three for Christmas.
But he also collects wine and gives us some (including shipping us 12 bottles during this quarantine) so…
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I have never tried Kohlrabi. How does it taste?
kkb
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Hard to say. Not like a turnip, not like a cabbage-flavoured apple…
Maybe a bit like a mild and lightly sweet radish when it’s fresh and still mоist inside, after a couple of days it will develop a mild tanginess.
It’s pretty crunchy when you eat it raw, or you can boil it like carrots.
Sometimes I prepare it as rapa al forno - peel, slice, brush with olive oil, put it in the oven.
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This is the BEST way, in my opinion. Plus you can sprinkle a little Parmesan cheese on there too, if you go in for that sort of thing.
Plus if you get them with the stems still on, you can cut those into small pieces, and saute them with garlic in a little oil.
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Do you know jicama, by any chance? It’s similar in a lot of ways.
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OMGlob! That sounds incredible.
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I’ve used it as a substitute for turnip when making pasties. It is also delicious chopped finely and mixed into salads (if you like crunchy, raw veggies). You can slice it and dip into things, too! Mmmmm.
Apparently it makes a tasty mash, but I have yet to try that.
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Finished the fancy chocolate cookies, baked some rye bread and made pizza in the cast iron skillet for dinner. It’s really frustrating, none of my recent breads have gotten any oven spring, except the sourdough loaves baked in a Dutch oven. I’ve checked the oven temp, been making sure there was steam, and have been baking breads for my living for close to thirty years! Going to get a better sized loaf pan and try again…
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Made another one of my pseudo-Mexican potato/chorizo/peppers/onion skillets tonight, this time with beef chorizo instead of pork, with white corn tortillas to accompany it.
Now having one of my modified Manhattans (with a bit of a Sazerac influence):
- 2 oz. rye whiskey
- 1 oz. red vermouth
- 3/4 oz. maraschino liqueur
- 1/4 oz. Amaro Ramazzoti
- big splash Peychaud’s bitters
- big splash pastis - I keep some in a bitters bottle for this purpose
- small splash Fee Bros. old fashioned bitters
- cherries for garnish
…stirred with ice, strained into a martini glass. Scrumptious.
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Leftovers with rice noodles and chicken stock.
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A seasonal recipe to try:
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First time making candied orange peel. It’s tasty but I should probably use it on some other desert or baked thing instead of just eating it.
I added a little rose syrup to it as well as the basic simple syrup it’s cooked in. Then I cooked the syrup down with a little added orange oil after taking out the peels so I also have a cup of orange syrup in the fridge.
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I’m impressed by your fresh cloth napkins each meal! If needed, I just use paper towel, because I’m classy like that!
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My trick: I bought a huge stack of 2 dozen half-polyester floral-patterned napkins on the final sale rack for something like $10. Raised my kids with them. They don’t wrinkle, they don’t show stains, they look a lot classier than they are, and I’ve definitely saved money over the decades. Whenever I think of passing them on, I realize that there’s no reason to get rid of them. They’re not trendy, true, but there’s literally nothing wrong with them after all this time.
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I had not had cloth napkins until I was married. Now I can’t imagine dinner without them. Spoiled.
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The closest description to me is like broccoli stems
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Jicama reminds me more like daikon radish. Has the same texture when simmered.
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