Text 3286, 93 rader
Skriven 2013-08-08 16:45:42 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3246 av Dave Drum (69118.cooking)
Ärende: Mayo & Spices                                            [1]
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Hi Dave,


 DD> As I noted in other posts - I don't have a Fresh Market or Whole
 DD> Foods. And the local Farmer's Market seems to concentrate on non-herb
 DD> produce. Although Parson's Produce is talking about adding an herb
 DD> garden to their other offerings. We'll see how that works out.

 RH> Maybe this Hy-Vee will have fresh herbs. It's a possibility; let us
 RH> know if it becomes a reality.

 DD> Thinking back - Schnuk's and County Market offer some fresh herbs. I
 DD> have bought flat-leaf and English parsley, cilantro, and basil from
 DD> them. Also baby spinach and that line of thing. I dunno about
 DD> rosemary, sage, thyme, etc. as I have never shopped for fresh on
 DD> those. Sage isn't hard to grow at all.

We had a sage plant outside for a couple of years; it died earlier this
spring/summer. I suspect it didn't make it thru the winter. We have
bought it, rosemary, thyme, etc when we lived in other places where we
didn't have it in the garden beds.

 DD> restaurant's dumpster with a bunch of heirloom Hontaka chilies that my
 DD> friend Les donated the seed for. He got the seed as part of his
 DD> subscription to The Chile Pepper Institute.

 RH> What about window sill pots? We did that with herbs in Savannah. We've

 DD> My only window that gets enough direct sunlight to do a lot of good is
 DD> an east facing window over the kitchen sink. Everything else faces
 DD> north or south as well as being well shaded by trees.

Can you put herb pots there? Or is it a typical mobile home window with
no real ledge?


 DD> Japones Chilies, pronounced ja-pon-aaas, are also known as Hontaka,
 DD> Santaka, Oriental chile peppers or Chinese Chilies. While very popular

 RH> And how hot are they?

 DD> These are somewhat hotter than the usual run of the same chile I get
 DD> at oriental restaurants. And those are usually plenty spicy for me.
 DD> They are an heirloom cultivar from Dr. Bosland at the Chile Pepper
 DD> Institute at the University of New Mexico. Like the Heritage Big Jim
 DD> and NuMex chilies are *much* zippier than the stuff you find in an
 DD> Ortega can or the stupormarkup produce bin - these chilies will light
 DD> up your life. I'll dry some later this season and grind them for use
 DD> where I can get along with ground chile in place of minced fresh
 DD> chile. I also have my little Tupperware picnic S&P shaker to fill so I
 DD> can pack it along in my pocket. Nearly anything can be improved using
 DD> ground chile in place of ground black pepper.   Bv)=

OK, so just a whisper of a shake will do well for me. Steve may want to
add a bit more.

 DD> http://www.hy-vee.com/company/about-hy-vee/default.aspx

 RH> If we ever move to an area that has a Hy-Vee, we will check them out.

 DD> That would be the Midwest area. I thought you guys were aiming for the
 DD> Southwest or Northeast. Whatever, c'mon down, the water's fine and
 DD> we're pretty friendly.

 RH> We'll get a position wherever one is offered. Wherever it is, we'll
 RH> have fun getting to know the local foods and grocery stores &
 RH> introducing folks to our ecclectic food choices. (G)

 DD> BTW - please thank Steve for telling me about the steam method for
 DD> doing hard cooked eggs in the shell. I have found that 12 to 14
 DD> minutes in the steamer using room temperature eggs gives me a result
 DD> that is perfectly cooked, slices well, dices nearly as well and is
 DD> easy to peel straight from the ice box. A definite winner. I tried the
 DD> other methods I was told of and none work so well as the steamer. Gail
 DD> Shipp's method using baking soda is a close second - but, not nearly
 DD> so convenient for me.

He appreciates knowing; said to me "told you that method works". (I
still tend to do them in simmering water on the stove for about 10
minutes.) I've found that older eggs, with more air space, peel easier
than fresh eggs.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Are you sure you really want to know that?

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 * Origin: Sew! That's My Point (1:396/45.28)