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Post by Jimmers Nice Guy on Jan 23, 2020 10:50:21 GMT -8
I prefer a thin Greek flatbread,like you get with a proper gyro. That's pita without a pocket, isn't it? Sort of.Close to naan,a bit thinner and softer.I make pizzas with both!
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Post by steveinthecity on Jan 24, 2020 2:37:12 GMT -8
That's pita without a pocket, isn't it? Sort of.Close to naan,a bit thinner and softer.I make pizzas with both! Liking thin crust, slym suggested using flour tortillas. I use a bit of olive oil(top & bottom) before baking, otherwise the tortilla gets crusty/crunchy.
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Post by Jimmers Nice Guy on Jan 24, 2020 13:02:35 GMT -8
Sort of.Close to naan,a bit thinner and softer.I make pizzas with both! Liking thin crust, slym suggested using flour tortillas. I use a bit of olive oil(top & bottom) before baking, otherwise the tortilla gets crusty/crunchy. I've done that before.Start it off in a frying pan and finish off quick under the broiler,watching closely.
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Post by Stu on Aug 18, 2020 9:39:59 GMT -8
Just had a salad from Yo's garden. She's been growing some heirloom tomatoes. Yo says "Heirloom tomatoes- the monster ones are Striped German and the smaller, Roma type are another heirloom called Amish Paste, great for sauces."
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Post by Ditch Fahrenheit on Aug 18, 2020 9:46:15 GMT -8
Just had a salad from Yo's garden. She's been growing some heirloom tomatoes. Yo says "Heirloom tomatoes- the monster ones are Striped German and the smaller, Roma type are another heirloom called Amish Paste, great for sauces." Heirlooms are awesome! I read a story a few years ago about a chef in Italy who refused to help heirloom growers with one of his rare tomatoes. So someone ordered a salad, put the tomatoes in a bag, dried them out at home and eventually planted and grew the plants, harvested the seeds and sold them to everyone. Yay...screw you chef dude.
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Post by Stu on Aug 18, 2020 9:59:38 GMT -8
Just had a salad from Yo's garden. She's been growing some heirloom tomatoes. Yo says "Heirloom tomatoes- the monster ones are Striped German and the smaller, Roma type are another heirloom called Amish Paste, great for sauces." Heirlooms are awesome! I read a story a few years ago about a chef in Italy who refused to help heirloom growers with one of his rare tomatoes. So someone ordered a salad, put the tomatoes in a bag, dried them out at home and eventually planted and grew the plants, harvested the seeds and sold them to everyone. Yay...screw you chef dude. Serves him right!
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Post by Stu on Aug 18, 2020 10:11:29 GMT -8
This farm nearby claims to have/sell over 100 heirloom tomatoes. link
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Post by steveinthecity on Aug 18, 2020 11:01:51 GMT -8
I should commit to a small garden next year. Fresh tomato’s are one of my favorite things.
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Post by Stu on Aug 18, 2020 11:57:09 GMT -8
I should commit to a small garden next year. Fresh tomato’s are one of my favorite things. I will not eat a salad without tomatoes Yo also grows my favorite which are cherry tomatoes. Side note: Yo also grows Golden Raspberries for me. If you've never had them they are awesome.
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Post by Stu on Aug 20, 2020 7:32:19 GMT -8
Yo usually does the shopping so that I don't find things like this. Mmmmm.
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Post by Stu on Aug 23, 2020 15:01:58 GMT -8
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Post by steveinthecity on Aug 24, 2020 4:44:31 GMT -8
Does anyone have a favorite way to prepare turnips? I was just going to cube and bake them, drizzle some oil & pepper and eat that way. These look obnoxiously large to me. That’s a regular size dinner plate. I have some rainbow chard, too. Probably just shred that into a salad.
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Post by Ditch Fahrenheit on Aug 26, 2020 17:49:42 GMT -8
Does anyone have a favorite way to prepare turnips? I was just going to cube and bake them, drizzle some oil & pepper and eat that way. These look obnoxiously large to me. That’s a regular size dinner plate. I have some rainbow chard, too. Probably just shred that into a salad. Mom used to just boil the turnips. Which is why I probably never liked them very much. The chard can be steamed. We ate it fresh out of the garden that way. Strong taste, but good.
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Post by Ditch Fahrenheit on Aug 26, 2020 17:51:27 GMT -8
That looks great! A veritable cornucopia.
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Post by steveinthecity on Aug 27, 2020 6:05:53 GMT -8
Does anyone have a favorite way to prepare turnips? I was just going to cube and bake them, drizzle some oil & pepper and eat that way. These look obnoxiously large to me. That’s a regular size dinner plate. I have some rainbow chard, too. Probably just shred that into a salad. Mom used to just boil the turnips. Which is why I probably never liked them very much. The chard can be steamed. We ate it fresh out of the garden that way. Strong taste, but good. I’m steaming the chard tonight along with carrots, celery, and broccoli. I’ll have sriracha sauce and mustard nearby in case I need to bury some of the chard flavor.
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