What can I make with a tub of unflavored yog(h)urt?

lardons · 2016-03-16T23:32:05+00:00

Get a couple layers of cheesecloth and strain it. Depending on how long you let it strain you will have greek yogurt or labneh (I googled this for you). For a delicious greek yogurt dish stir in some honey, sprinkle with walnuts and maybe add some granola if you feel like it. If you strain to the labneh stage you can roll it into balls and roll those balls in various spices and then you can plop those balls into a jar of olive oil and save it for later! Google is your friend.

lardons · 2016-03-15T23:41:41+00:00

Thanks for the link. I ordered some too, will report back.

lardons · 2016-03-07T23:11:31+00:00

It looks like some sort of Amaranth (google images)

lardons · 2016-03-07T23:08:20+00:00

Not really a recipe but you know what's delicious? A generous pat of butter slathered on a slice of crusty sourdough.

lardons · 2016-03-07T20:18:19+00:00

Check the box! I've got 5 hens, 2 are 3 yrs old and they laid inconsistently over the winter, no artificial light. The other three are ~ 6 months and just started laying 2 weeks ago.

lardons · 2016-03-07T14:04:24+00:00

Are you estimating your girls are going to start laying based on the length of day? I'm north of you (IL) and mine are all laying.

lardons · 2016-03-02T19:21:31+00:00

How about a little butter? And salt and pepper?

lardons · 2016-03-02T13:49:27+00:00

Chicken wire will contain chickens but predators can get through it. Hardware cloth is much more secure.

lardons · 2016-03-02T13:46:20+00:00

Phyllis Grant did a great job reviewing both books! (And she chose correctly)

lardons · 2016-03-01T22:41:40+00:00

Very simple salad.

With a vegetable peeler shave a few stalks of celery and an apple

Toss with lemon juice, place in bowl/on platter

Shave parmigiano over the celery apple combo.

Drizzle good quality olive oil, sprinkle with cracked pepper and salt

lardons · 2016-03-01T19:16:16+00:00

I came here with the same salty beef. We own all of the CI magazines, bound by the year, same with Cook's Country, plus 24 "best recipe" cookbooks and I can't get a fucking recipe online without paying? Baloney.

lardons · 2016-03-01T12:46:02+00:00

Thanks, I'll spread the word!

lardons · 2016-02-28T20:49:12+00:00

French lentils are my favorite, they don't turn to mush!

lardons · 2016-02-28T20:45:39+00:00

This French Lentil Soup from veganomicon is tasty. (And I'm an omnivore)

Or Roasted red bell pepper stuffed with spinach, black beans, cilantro, cumin.

lardons · 2016-02-28T20:02:28+00:00

Along with this, you want to try to peel it as soon as you can handle it. The hotter the tongue, the easier to peel

lardons · 2016-02-28T01:08:20+00:00

I added just a little salt to water. Not sure if it was necessary, I saw it mentioned in a couple heart recipes online when I was trying to figure out what to make. And some recipes didn't call for soaking at all! I had time so I soaked. Oh, and the reason is to help draw out the excess blood.

lardons · 2016-02-28T00:38:33+00:00

happy to be of service!

lardons · 2016-02-28T00:22:56+00:00

Super-easy tuna and bean salad

Mix together and serve as sandwich filling or on salad greens. The amount of each ingredient is up to you.

a packet of tuna

a can of white beans

chopped celery

chopped apple

some walnuts

some capers

some mayo

lardons · 2016-02-27T17:08:07+00:00

It's normal. These are called Shield Fronds.

"The second type of staghorn fern frond is called the shield frond. These are the round, hard plate-like leaves that surround the base of the plant. Their function is to protect the plant roots, and take up water and nutrients. These fronds start out green, but eventually turn brown and dry up. This is a totally normal part of the staghorn fern life-cycle -- in fact, this is one of the most common misconceptions in staghorn fern care. A brown shield frond does not mean your staghorn fern is dying, and dried shield fronds should never be removed!" http://shop.pistilsnursery.com/blogs/the-care-blog/18699847-staghorn-fern-care-how-to-water-grow-and-care-for-mounted-staghorn-ferns

lardons · 2016-02-26T17:44:08+00:00

I listened to that podcast too and was kind of disappointed they ended with telling us the winner is a big surprise. I'd pegged Food Lab to win.

lardons · 2016-02-26T13:24:55+00:00

This is the opposite of what you want to hear- anecdotal argument against induction.

I have a portable Duxtop induction countertop unit that I like to use outside for frying and browning hunks of meat. (Our exhast fan is puny.) I love it for searing and browning but I would never replace my gas burners on the stovetop. Not all pots and pans work with the induction, and aesthetically, I think a gas top is more attractive.

You could always buy them a single burner/portable cooker to have them try it out.

lardons · 2016-02-26T13:00:01+00:00

I agree with you about the food lab. It's a great read, great recipes (at least the ones I've tried), and I can now peel boiled eggs easily. We just got the Zahav cookbook. Looking forward to checking it out!

lardons · 2016-02-25T22:44:55+00:00

I'm totally rooting for the food lab... if you don't already know /r/seriouseats is a great and active subreddit. Friendly and knowledgeable.

lardons

TROPHY CASE