Brad Nelson
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Post by Brad Nelson on Aug 10, 2020 14:30:33 GMT -8
That Sichuan Hot and Sour looks delicious. I would love to try that....the real thing, that is.
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Brad Nelson
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Post by Brad Nelson on Aug 10, 2020 14:31:55 GMT -8
The Texas 1015s sound great. I wonder if this is more or less the same onion grown in two different places.
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Brad Nelson
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Post by Brad Nelson on Aug 10, 2020 14:33:45 GMT -8
As if they weren’t palatable enough. As a fish, I could at least justify eating them.
So basically you’re saying they’re sort of a backward asshole.
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kungfuzu
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Post by kungfuzu on Aug 10, 2020 14:59:52 GMT -8
If done properly it is delicious. One generally adds a dash of red vinegar, one of soy sauce plus a little white pepper.
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kungfuzu
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Post by kungfuzu on Aug 10, 2020 15:00:39 GMT -8
They certainly look very similar.
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Brad Nelson
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Post by Brad Nelson on Aug 19, 2020 7:48:51 GMT -8
I planted three small red potatoes sometime in May. The plants grew up, died off, and so I decided to find out if they produced anything. I think I got back a little more volume than I put in. These are small potatoes. The bananas didn’t come up with them (which would have been a real bonus) but are there for size comparison, although it’s probably not healthy to compare banana sizes.  SmallPotatoesCamBut I cut one of them open and it tasted fine. I put a few in today’s soup. |
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Brad Nelson
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Post by Brad Nelson on Aug 22, 2020 10:17:06 GMT -8
 Here’s my version of the Kung-approved German Cucumber Salad. I’ve made a few changes due to material on-hand so I don’t know if it is still Kung-approved. Google Photos is partially broken at the moment so I’ll share a photo as best I can. Here’s the recipe I used: • 4 medium cucumbers (the same as the original recipe) • 3 tablespoons sour cream (instead of 1/2 cup or 6.75 tablespoons) • 1 tablespoon blue cheese dressing (I had it sitting around and thought it would be good) • 1 tablespoon white vinegar • 1 tsp sugar (used the equivalent of Truvia) • Maybe about 30 fresh dill seeds (I do have some ready in the garden now) • 1/2 tsp salt • black pepper (I probably added a bit too much) • 1 tablespoon sesame seeds I didn’t leave it to set for 4 hours in the refrigerator. I ate half of it right away. But I will let the other half sit and see if it’s any different, Overall, I thought it was good. But like I said, I put a bit too much pepper on it. I guess what I have on hand is rather strong because I didn’t think I used all that much. You’d be crazy to put 1 tablespoon of dill in this. I put about 30 fresh dill seeds (cut right off the plant and then ground up) and that was a bit too much. Maybe it’s just a particularly good and potent crop this year. I didn’t require a mandolin to slice the cucumbers. I just cut them thin with a knife and that was fine. For a future recipe I will cut the dill down a little, cut the white vinegar down a little (1 tablespoon goes a long ways), and maybe try the variation with a little sweet onion in it. I thought the sesame seeds worked well. And the blue cheese dressing suited it fine too.
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Additional: My brother had a helping of this and he loved it. Frankly, I'm not sure if leaving this in the refrigerator for the cucumbers to get soggy give you anything. Obviously if you are adding sesame seeds to it (which he thought was a great addition), you don't want them to get soggy in the refrigerator. They could, of course, be sprinkled on later. But he didn't think it was too much pepper, dill, or vinegar.
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kungfuzu
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Post by kungfuzu on Aug 22, 2020 12:45:37 GMT -8
It does, at least to most people. The dressing is not supposed to be simply on the surface of the cucumber. It is supposed to soak into the cucumbers.
I think it would be good to peel the cucumbers. That was the dressing will be able to soak in more quickly and evenly.
I would use diced dill leaves instead of seeds. Also, try without sesame seeds and let me know what you think.
I believe you are probably right about the black pepper. I can not recall it ever standing out in this type of salad.
In any case, you enjoyed the salad and I bet it becomes a regular with you.
I like the photo.
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Post by timothylane on Aug 22, 2020 13:11:08 GMT -8
We have a couple of salads heavily involving cucumbers here, though I have no idea what the other ingredients are. There is a creamy cucumber salad, of which I can say that the creamy sauce is neither sour cream nor blue cheese dressing. (I would recognize either flavor.) There is also a tomato and cucumber salad with mixed bits of both, and I suspect some sort of vinegary dressing.
Sometimes the garden salad will have a couple of cucumber slices, but usually it doesn't. (I order garden salads whenever they have a vegetable dish likely to include beans or peas, so I get them a lot. The contents vary considerably.)
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Brad Nelson
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Post by Brad Nelson on Aug 22, 2020 14:04:56 GMT -8
Okie doke. If I can make that salad when I’m not hungry, I’ll let it sit in the refrigerator for a while.
My dill plant, although it does have some leaves, is heavy on the seeds, so I’ve always used them.
There’s no way I’m peeling the cucumbers though. And, frankly, I’m not anticipating any gains from marinating because these fresh cucumbers are so amazingly good, crisp, etc. It works right away.
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Brad Nelson
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Post by Brad Nelson on Aug 25, 2020 11:31:37 GMT -8
I made another cucumber salad. I made it without the sunflower seeds and it was still good. I ate it fresh and it was good. I left half in the refrigerator overnight. I ate some this morning and I can't say that it taste any different. All I got out of it was soggy cucumbers. But thanks for the initial recipe. They have way too much sour cream. But try the blue cheese as an option. I think it really works.
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Brad Nelson
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Post by Brad Nelson on Sept 1, 2020 13:43:23 GMT -8
Here’s a look at the midsummer garden looking generally West. There are a lot of little things going on. Cherry tomatoes. Figs. Tricolor sage. Pineapple sage. Coneflowers. The dead-heads of daises (center, far right). Mums. There’s even a little dill sticking up in and around the fig in the center-back. Juniper and other evergreens can be seen tying it all together. It’s a jungle out there.  JungleCam |
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kungfuzu
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Post by kungfuzu on Sept 1, 2020 14:02:26 GMT -8
Looks like an English garden.
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Brad Nelson
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Post by Brad Nelson on Sept 1, 2020 19:23:50 GMT -8
That's a very high compliment indeed. I do think I've been influenced by the English Cottage Garden style. That style is to fill it up with plants and go for some verticality as well. I've got lots of foxgloves woven into that which should be flowering next year.
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Brad Nelson
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Post by Brad Nelson on Nov 2, 2020 14:20:02 GMT -8
The fire bush that Gibbnonymous Nursery and Lovely Leafy Things, Inc. donated a couple years ago to The Garden is looking splendid in its fall fiery glory. I’ve asked their procurement department to procure me a few more if they can. Also, Gibbnonymous Seeds & Cuttings (a division of the above) gave me a small jar of green kale seeds. I was so impressed this summer by her kale plants that I knew I had to have some. They are not only good as a vegetable but they are very beautiful as flowers as well. And I learned that if you eat the buds before they bloom they are very sweet. I don’t have a dedicated new bed for them yet, which may be in the future. But for now I have 7 planters/containers that I just planted out with them. On the advice of Gibbnonymous Cultivation Services (a division of the above which is a division of the above above) I have planted some now and will plant more in the spring. I’m unsure whether this fall planting will succeed.  [ Large View] |
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kungfuzu
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Post by kungfuzu on Nov 2, 2020 15:35:01 GMT -8
Very nice plant. Something nice to have in one's garden during the Autumn.
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Post by timothylane on Nov 2, 2020 16:24:13 GMT -8
I agree. It was the main attraction in an otherwise bland setting.
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Brad Nelson
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Post by Brad Nelson on Dec 5, 2020 16:08:51 GMT -8
I use my brother as some Jews use an elevator operator on the Sabbath. They can’t use electricity so they hire someone else to push the buttons. Yesterday he went to Lowe’s and purchased for me a Rustic/Weathered Oak Wood Barrel which people use for planters or to add a small water feature to their garden. I used one to re-pot my fig tree and give it a little more room to grow:  Larger ViewAt $40.00, they’re not cheap. But typically you’ll pay more for a ceramic pot of some kind that is near this size. And I’m not comfortable with a $110.00 ceramic pot sitting outside. Someone might walk off with this wine barrel but I doubt it. Plastic pots are an option but I haven’t found anything this big. |
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Post by kungfuzu on Dec 5, 2020 19:03:41 GMT -8
Oi veh. Your brother is your Shabbos Goy. I have a picture in my head of someone going around in the old days lighting candles for some Jewish family.
An interesting list of some people who acted like a Shabbos Goy at the bottom of the article. None of our friends were Orthodox so I only heard stories of past situations.
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Brad Nelson
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Post by Brad Nelson on Dec 6, 2020 12:27:35 GMT -8
I didn’t know there was a word for it. But it sounds slightly demeaning so I’ll go with it.  That’s an interesting article about that function. If it’s good enough for Elvis… |
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That’s an interesting article about that function. If it’s good enough for Elvis…